One Bowl Brownies by Cora (allrecipes.com)
Ingredients
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs (add an extra egg for cake-like brownies)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
Sunday, December 19, 2010
Tuesday, December 14, 2010
Rainbow Cookie Pops
Rainbow Cookie Pops by Tammy
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
24Dum Dum Pops, unwrapped
DIRECTIONS
1: Heat oven to 350°F. Line cookie sheets with cooking
parchment paper.
Cut cookie dough into 24 slices. On parchment-lined cookie
sheet, place cookie slices about 2 1/2 inches apart.
2: Press a pop in center of each cookie slice.
3: Bake 9 to 12 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets..For easier slicing
of dough, freeze for 30 minutes before slicing, and use a thin-
bladed sharp knife.
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
24Dum Dum Pops, unwrapped
DIRECTIONS
1: Heat oven to 350°F. Line cookie sheets with cooking
parchment paper.
Cut cookie dough into 24 slices. On parchment-lined cookie
sheet, place cookie slices about 2 1/2 inches apart.
2: Press a pop in center of each cookie slice.
3: Bake 9 to 12 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets..For easier slicing
of dough, freeze for 30 minutes before slicing, and use a thin-
bladed sharp knife.
Sunday, December 12, 2010
No-bake Chocolate Cookies
No-bake Chocolate Cookies by Amy Tankersley
6 cups oats
1 cup peanut butter
2 tsp vanilla
1 cup margarine
4 cups sugar
1 cup milk
1 cup cocoa powder
2 pinches of salt
1.Combine, margarine, sugar, milk, cocoa and salt in a pan and bring to a boil stiring constantly for 1 min.
2. Place oats and peanut butter in a large bowl
3. add vanilla to hot mix then pour over oats and peanut butter and mix well.
4. Let cool 15 mins, then drop by the spoonful onto foil, for me the easiest way to do this is to clear the kitchen table and lay long sheets of foil out (keep a good eye on the kids this is a prime cookies stealing time!)
5. Let sit for an hour (or two or three til you feel like dealing with them) then place in the fridge til ready to eat!
6 cups oats
1 cup peanut butter
2 tsp vanilla
1 cup margarine
4 cups sugar
1 cup milk
1 cup cocoa powder
2 pinches of salt
1.Combine, margarine, sugar, milk, cocoa and salt in a pan and bring to a boil stiring constantly for 1 min.
2. Place oats and peanut butter in a large bowl
3. add vanilla to hot mix then pour over oats and peanut butter and mix well.
4. Let cool 15 mins, then drop by the spoonful onto foil, for me the easiest way to do this is to clear the kitchen table and lay long sheets of foil out (keep a good eye on the kids this is a prime cookies stealing time!)
5. Let sit for an hour (or two or three til you feel like dealing with them) then place in the fridge til ready to eat!
Grandma's Gingersnaps
Grandma's Gingersnaps by Amy Tankersley
3/4 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
2 cups plus 1 tbsp flour
2 tsp baking soda
1 tsp each of Ginger, Cinnamon and Cloves
1. Combine the butter, brown sugar and egg and beat until light and fluffy
2. Add molasses and beat well
3. sift dry ingredients together and add, mix well
4. VERY IMPORTANT! Chill dough thoroughly!
5. Roll into 1 inch balls and roll in granulated sugar, place two inches apart on cookie sheet
6. bake at 350 for 12-15 mins
3/4 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
2 cups plus 1 tbsp flour
2 tsp baking soda
1 tsp each of Ginger, Cinnamon and Cloves
1. Combine the butter, brown sugar and egg and beat until light and fluffy
2. Add molasses and beat well
3. sift dry ingredients together and add, mix well
4. VERY IMPORTANT! Chill dough thoroughly!
5. Roll into 1 inch balls and roll in granulated sugar, place two inches apart on cookie sheet
6. bake at 350 for 12-15 mins
Peanut Butter Blossoms
Peanut Butter Blossoms by Amy Shadd
Ingredients:
Your favorite peanut butter cookie recipe (or you can use store-bought dough)
Colored decorating sugar (optional)
Hershey's Kisses
Prepare cookie dough according to your recipe. Shape into 1" balls. Roll in colored sugar, if desired, before baking. Place cookie dough 2" apart on ungreased cookie sheet, flatten slightly, and bake according to your recipe. Place an unwrapped Hershey's Kiss in the center of each cookie, immediately after removing from the oven.
Ingredients:
Your favorite peanut butter cookie recipe (or you can use store-bought dough)
Colored decorating sugar (optional)
Hershey's Kisses
Prepare cookie dough according to your recipe. Shape into 1" balls. Roll in colored sugar, if desired, before baking. Place cookie dough 2" apart on ungreased cookie sheet, flatten slightly, and bake according to your recipe. Place an unwrapped Hershey's Kiss in the center of each cookie, immediately after removing from the oven.
Tuesday, December 7, 2010
Chewy Chocolate Cookies
Chewy Chocolate Cookies by Rachel M
1/3 cup + ½ cup granulated sugar
1 ½ cups all purpose flour
¾ cup cocoa powder
½ tsp baking soda
¼ tsp salt (opt)
½ cup dark corn syrup
1 large egg white
12 Tbsp (1 ½ sticks) butter (Crisco is OK but cookies will be puffier)
1/3 cup packed dark brown sugar
4 oz bittersweet chocolate chunks or large chips (I added some holiday mint chips)
Heat oven to 375. Line baking sheets with parchment paper. Place ½ cup granulated sugar in shallow bowl for rolling cookie balls.
Whisk flour, cocoa powder, baking soda and salt together in med bowl. Whisk corn syrup, egg white and vanilla together in a small bowl.
Beat butter, brown sugar, and remaining 1/3 cup granulated sugar at med speed until fluffy. Mix in corn syrup mixture. Scrape down with rubber spatula. Add flour mixture gradually while mixing until fully incorporated. Mix in chocolate chunks.
(optional) Chill 15-30 min to firm up dough (not more than 30 min)
Scoop dough with small cookie scoop or tablespoon into balls. Roll in sugar and space about 2” apart on cookie sheet. Bake 10-12 min, until cracks appear and edges are firm but centers are still soft (do not overbake). Cool on cookie sheet 5 min, then transfer to cooling rack.
1/3 cup + ½ cup granulated sugar
1 ½ cups all purpose flour
¾ cup cocoa powder
½ tsp baking soda
¼ tsp salt (opt)
½ cup dark corn syrup
1 large egg white
12 Tbsp (1 ½ sticks) butter (Crisco is OK but cookies will be puffier)
1/3 cup packed dark brown sugar
4 oz bittersweet chocolate chunks or large chips (I added some holiday mint chips)
Heat oven to 375. Line baking sheets with parchment paper. Place ½ cup granulated sugar in shallow bowl for rolling cookie balls.
Whisk flour, cocoa powder, baking soda and salt together in med bowl. Whisk corn syrup, egg white and vanilla together in a small bowl.
Beat butter, brown sugar, and remaining 1/3 cup granulated sugar at med speed until fluffy. Mix in corn syrup mixture. Scrape down with rubber spatula. Add flour mixture gradually while mixing until fully incorporated. Mix in chocolate chunks.
(optional) Chill 15-30 min to firm up dough (not more than 30 min)
Scoop dough with small cookie scoop or tablespoon into balls. Roll in sugar and space about 2” apart on cookie sheet. Bake 10-12 min, until cracks appear and edges are firm but centers are still soft (do not overbake). Cool on cookie sheet 5 min, then transfer to cooling rack.
Gingerbread cookies
Gingerbread Cookies by ShirleyAnn
Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
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