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Archive for the ‘Cookies’ Category

Chocolate Bark

One of the quickest and easiest recipes I have. The fact that it tastes amazing is a bonus.

Chocolate Bark

INGREDIENTS

Eight squares semi-sweet chocolate (Can use bittersweet if you prefer)

Six squares white chocolate

1 cup whole, toasted almonds

1 cup dried cranberries (Optional. We don’t do fruit in our chocolate, so we leave it out.)

DIRECTIONS

Place semi-sweet chocolate squares in a small bowl and microwave for two minutes on MEDIUM power.

Remove from microwave and stir until chocolate is completely melted and smooth.

Repeat with the white chocolate.

Stir 1/2 cup of almonds into each of the bowls and stir to cover.

Drop spoonfuls of chocolate onto wax paper on a cookie sheet, alternating white and dark chocolate.

Use the end of a knife to swirl the chocolates and make the marble effect.

Chill until firm, then break into about twenty pieces.

Enjoy!

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Chewy Granola Bars

We’re still working on Miss Emily’s, um, bowel issues. I cracked out this recipe due to the ground flaxseed.

The kids LOVE them.

Bars

INGREDIENTS:

1 cup packed brown sugar
1/2 cup butter or margarine
1/2 c. sugar
2 Tbsp. honey or molasses
1/2 tsp. vanilla
1 egg
1 c. flour (You could use all whole wheat – I do)
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup rice krispies
1 cip ground flax seed or coconut (of course I use flax seed, stay near
a washroom)
1/2 or 1 c. chocolate chips (or raisins, cranraisins etc.) I did 1/2 cup chocolate chips
1 1/2 cup rolled oats

DIRECTIONS:

1. Preheat oven to 350
2. Beat B.sugar, sugar and butter
3. Blend in molasses, vanilla and egg
4. Combine flour, cinnamon, baking soda and salt
5. Add to other mixture
6. Stir in remaining ingredients
7. Press firmly in a greased 9 x 13 pan and bake for 20 -25 minutes
8. Cool and cut into rectangles

They sure don’t taste as healthy as they are!

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Homemade Reese Cups

I got this recipe from Ali, who got it from her Step mom.

Peanut butter and chocolate. Together. As they were destined to be.

Reese Balls

INGREDIENTS

1 lb. butter or margarine

28 ounces (3 1/2 cups) Peanut Butter

2 Boxes (Four cups) Confectioners Sugar (sifted)

Paraffin wax (3/4 of a cake, usually) – If you do not have paraffin wax, I just add butter and milk instead.

1-12 oz. Pkg. Chocolate chips and 1- 12oz. bag peanut butter chips

Almonds

DIRECTIONS:

Melt butter. Mix sugar, peanut butter and butter.

(When I first did this I had PEANUT BUTTER SOUP. I added some whole wheat flour. Much better.)

Roll into balls, meatball style. Freeze and take out a few balls at a time to dip.

Melt paraffin with chocolate and peanut butter chips in a double boiler; keep hot.

Dip balls into chocolate mixture, using toothpicks or a two-prong fork; place on waxed paper. Place almond over the hole from the tootpick or fork. Store in tightly sealed containers. Will keep indefinitely in the refrigerator.

These are UNBELIEVABLE.

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Brown Sugar Cookies

This is a variation on the standard sugar cookie.

Our family tradition is to decorate Christmas cookies on Christmas Eve. We just make basic icing: confectioner’s sugar/milk/food colouring, then top with sprinkles and such.

Here is the recipe that I (Angella) use to make sugar cookies.

Brown Sugar Cookies

INGREDIENTS:

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 1/2 cups all purpose flour
1/2 tsp baking powder
pinch of salt

DIRECTIONS:

Beat butter with sugar until light and fluffy. Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in three additions.

Divide dough in half. Shape each into a disc. Wrap and refrigerate for 1 to 24 hours.

Between waxed paper, roll out the dough to 1/4 inch thick (I like mine a little thicker).

Bake at 350 for 10 minutes.

Let cool for 1 minute on cookie sheet, then transfer to racks to cool completely.

Decorate!

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Whipped Shortbread

I got this from Karen, and am ASTOUNDED that we have not posted it yet.

Crazy.

INGREDIENTS:

  • 3 cups flour
  • 1/2 cup cornstarch
  • 1 cup icing sugar
  • 1 pound butter

DIRECTIONS:

Whip the butter.

Add the rest.

Whip it for a long time. You will need a KitchenAid or other stand mixer. If you use a hand mixer, I apologize. I used to make them with a hand mixer and had to stop every few minutes and shake out my hand.

You will need to whip it for AT LEAST five minutes, or even ten.

Whip it, whip it good.

Every few minutes, push down the sides so everything gets the beating it deserves.

When you are done with the whipping, it should look like this:

Whip it

Bake it at 325 F for 20 minutes.

When they are done, they should look like this:

The finished goods

I normally hate shortbread, but these?

Are like a taste of heaven.

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INGREDIENTS:

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp table salt
  •  1/2 cup margaine
  • 1/2 cup white sugar
  • 1/4 cup brown sugar (can use Splenda brown sugar blend if you want)
  • 1 large egg
  • 2 tsp vanilla
  • 3/4 cup semi-swee, mini chocolate chips

DIRECTIONS:

  • Preheat oven to 350 F
  • In a medium bowl, whisk together the flour, baking soda and salt
  • Using an electric mixer (i.e. my sweet Kitchen aid, beat the margarine, sugar and brown sugar until well combined.  Add egg and vanilla and beat to combine.
  • Gradually add flour mixture and beat until blended.  Stir in chocolate chips.
  • Drop dough by tablespoons onto baking sheets.  Bake for approximately 10 minutes.

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Peanut Butter Cookies

INGREDIENTS

1 cup peanut butter
1 cup sugar
1 cup margarine
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt

DIRECTIONS

Cream sugars, margarine and then add eggs and peanut butter. Add dry ingredients last. Drop by Tbsp. onto an ungreased pan. Bake at 375 degrees F for 10 min. or less….do not overcook so they remain chewy.

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