Andes Chocolate Mint Cookies

Blogging has taken a backseat in my life. Seriously, there are over 500 recipes on this blog--all delicious! So for me to add a recipe it has got to be excellent. Yes, Andes Chocolate Mint Cookies are excellent! Candise made this recipe and told me how good they were. I made a batch--they were perfect. That was a year ago or about 20 batches. I take them anytime I need to share cookies, I share cookies a lot. I might be known as the Cookie Lady.

In my storage room one will always find several kinds of chocolate; milk, dark, chips, bars, peanut butter chips, white chocolate, drizzling chocolate and now there will always be a bag or two of Andes Mints. One must always be prepared.

I often make these cookies when I have a grandchild helper. They can open mints, eat mints, place mints on hot cookie and then spread melted mints. These cookies freeze beautifully, they thaw in minutes. I made a batch two weeks ago in preparation for a family gathering this week. Guess what? The cookies are all gone, they are such a perfect afternoon or evening treat. Just a bite of wonderful! So I'm making another batch today.

Andes Chocolate Mint Cookies

12 tablespoons butter

1 1/2 cups brown sugar (10.5 ounces)

2 tablespoons water

2 cups semisweet chocolate chips, I use Ghirardelli 60% Cacao--these are the best!

2 1/2 cups all purpose flour (12.5 ounces)

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

Andes Mints, unwrapped about 60

Combine butter, brown sugar and water in a saucepan, cook over low heat, stirring occasionally, until the butter is melted, about 3 minutes. Add chocolate chips and stir constantly until melted. Transfer the mixture to the bowl of a stand mixer. Let cool 10 minutes.

Whisk flour, baking soda and salt in a second bowl. Add eggs to chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce to low and add flour in 3 additions, mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.

Line baking sheets with parchment sheets. Using a small scoop portion dough on baking sheet. Dip the bottom of a small glass in sparkling sugar, slightly flatten cookie. Bake at 350 for about 9 minutes just until cookie is set. Remove from oven and immediately place a mint on the center of each cookie. Let stand until softened, about 5 minutes. Using a small offset spatula spread the melted chocolate over the cookie. Let cookies cool completely. 

Andes Mints can be purchased at Walmart or if you are at Gygi's they come in a bigger box for a great price. Gygi's is always a fun store to visit!

This recipe comes from Our Best Bites--an awesome recipe site.

Crispy, Chewy Chocolate Chip Cookies

 What--a new cookie?? I couldn't believe I didn't have this cookie on my blog. I checked and drooled as I looked through many chocolate chip cookie recipes. Why is this different?? Well, it has a high butter ratio. Which makes them taste divine.  There is a small amount of oatmeal. This adds to the crunch but doesn't scream, "Hey this is an Oatmeal Cookie".
They are the perfect combination of crisp and chewy. I had the best luck with a small cookie scoop (heaping tablespoon). I tried making a bigger cookie (2 tablespoons) but the dough spread too much. In this recipe smaller is better. Choose your favorite chocolate ---milk, dark, chunk or mini. Don't ruin a good cookie with inferior chocolate! This is a delicious cookie, enjoy and share!
I found the recipe on one of my favorite blogs, Let's Dish!

Crispy, Chewy Chocolate Chip Cookies
1 cup butter, softened
1 cup brown sugar, 7 ounces
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla
2 cups flour
1 cup  old fashioned oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
In the bowl of a stand mixer combine butter and sugars, beat well about 3 minutes. Add egg, egg yolk and vanilla, mix well. In a bowl stir together flour, oatmeal, baking powder, soda and salt. Add to wet mixture. Gently stir just till mixed. Add chocolate chips. Refrigerate for 30 minutes.
Using a small scoop place cookie dough on a parchment lined sheet. Bake at 350 for 10-12 minutes. The cookie should be light brown and the edges will be darker. Do not over bake. Let cookies cool for 2-3 minutes. Remove from cookie sheet and finish cooling on a wire rack.
Printable Recipe

Chocolate Sour Cream Frosting

This post is all about frosting. Choose your favorite brownie recipe or make a box mix. This frosting will elevate any brownie!

This is the only chocolate frosting you will ever need, it's that good. It is yummy on brownies, cake, cupcakes and graham crackers too! And it is easy.

Chocolate Sour Cream Frosting

1 cup semi sweet chocolate pieces that's about 6 ounces. I like Ghirardelli. If I can't find Ghirardelli chocolate chips I will chop up a semi-sweet baking bar. Please don't cheat and use milk chocolate or cheap chocolate--you can, it just won't be wonderful!

1/4 cup butter

1/2 cup sour cream

pinch of salt

2 1/2 cups powdered sugar

Melt chocolate and butter over low heat or in the micro--watch carefully as it scorches easily. In my old age I can't multi-task. So when I melt chocolate, I melt chocolate! Sad but true. Let mixture cool for a few minutes then add sour cream and salt. Gradually add powdered sugar and beat till smooth. It's delicious! Frosts a 9x13 pan of brownies or 24 cupcakes.

Peanut Butter Brownies

 My blog has about 38 recipes that contain peanut butter. I do like peanut butter. In cookies, brownies, candy and even sauces-- think peanut sauce. I have a Peanut Butter Swirl Brownie recipe that is excellent. Peanut Butter Bars are a family favorite. So why another peanut butter brownie recipe? Because I can! I would feel bad if I didn't share this recipe. I made it twice in a week--that is how good it is.
It is easy, like one bowl easy. These brownies are so perfectly delicious that they do not need frosting! Did I really just say that--I frost everything. They are the perfect combination between chewy and cakey. The peanut butter is subtlety delicious. My non-peanut butter loving mother thought they were excellent. They freeze well--and taste delicious right from the freezer. This could be a new family favorite. Best of all you probably have everything you need in your pantry to make them, tonight.

Peanut Butter Brownies
6 ounces butter softened (12 tablespoons)
3/4 cup creamy peanut butter, I use Skippy or Jiff or Western Family (whatever is on sale)
2 cups (15 ounces) granulated sugar
4 large eggs
1 teaspoon vanilla
1/2 cup (2 ounces) cocoa powder
1 3/4 cups (8.75 ounces) flour
1/4 teaspoon salt
3/4 teaspoon baking powder
10 ounces chocolate chips (I use Ghirardelli 60%  Bittersweet Chocolate)
Whip butter and peanut butter together until smooth and creamy, about 2 minutes. Add sugar, mix well. Add eggs and vanilla, mix until well combined. Stir in the cocoa, mix until the mixture is smooth and no dry streaks remain.
Add flour, salt and baking powder, stir once or twice. Add chocolate chips and gently mix just until combined. Batter will be thick.
Spread in a lightly greased 9x13 metal pan. I use a small offset spreader to get batter even. Bake in a preheated 350 degree oven. Bake 25-28 minutes. When done a toothpick inserted near the center will come out with a few moist crumbs. Don't over cook. My brownies took closer to the 28 minute mark. Ovens vary. Use the toothpick test!
Cool completely and cut into squares. Serve chilled or at room temperature.
This recipe came from my go to food blog, Mel's Kitchen Cafe.
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Candy Cane Krispies

Yeah--lunch with my cousins! I know I am 61 but I was excited.  We seem to only see each other at funerals. We wanted to gather and laugh and eat and basically reconnect with each other. We had so much fun. It was like we were kids again. Your cousins know you like no one else. They know your parents and grandparents, they know your brothers and sisters. They know more about the struggles and challenges you have weathered. You can be a great support to each other. We had a wonderful time. So good that we have another lunch scheduled for January!

An  hour before I left I decided to take a treat to share. It had to be quick! I had just seen this recipe on Our Best Bites. I knew it would be good. It was excellent! The kind of treat that you just keep eating. I love Rice Krispie treats in just about any form. The addition of crushed candy canes, white chocolate and dark chocolate made these a treat I was happy to share. So very, very good. So easy to make. This recipe was made for Christmas Gatherings!

Candy Cane Krispies
16 ounce package marshmallows
7 tablespoons butter
9 cups rice krispie cereal
1/2 teaspoon peppermint extract
4 ounces white chocolate (I use the melting discs)
4 ounces dark chocolate (I use the melting discs)
I purchase my chocolate discs at Gygi's in Salt Lake City or they are sold in bulk at Winco. I have heard that Sam's Club carries them seasonally. Yes, you could use chocolate chips, just add about 1/4 teaspoon vegetable oil to the melted chocolate and mix.
8 Candy Canes crushed. I crushed them and then put them in a fine mesh strainer. The dust like particles went in the mix with the rice krispies. The bigger chunks were used as garnish after the chocolate had been drizzled.

Use about 1 tablespoon of butter and butter a large sheet pan. Don't use Pam--it will taste nasty in this recipe (and I do love Pam--just not here). Melt butter in a large bowl in the micro wave. Add marshmallows to melted butter and stir. Return to microwave and cook for 30 seconds, remove and stir. Continue until marshmallow are completely melted. Add rice krispies, peppermint extract and peppermint dust. Stir until combined. Put sticky mixture in a large buttered sheet pan. I get my hands damp and spread/pat the mixture in place. You may have to re-moisten your hands a few times.
Put dark chocolate in a baggie--microwave until melted (my microwave has a chocolate melting button--genius)! Once chocolate is melted cut a very small corner off the baggie. Have fun and drizzle the chocolate all over the top of the krispie treat. Put white chocolate in a new bggie and melt and drizzle. Once all the chocolate has been drizzled quickly sprinkle candy cane pieces on top.
Beautiful. Let cool. If you are in a hurry and you live in Utah just put them outside for 20 minutes and your delicious treat is ready. Cut and bag or plate.
Printable Recipe
This recipe was inspired by a recipe on Our Best Bites--I increased quantities but nothing drastic.

Carrot Cupcakes with Cream Cheese Frosting

This yummy dessert comes from America's Test Kitchen. I have quit taking cooking magazines and buying cookbooks because there are so many great recipes on line. However, I do pay for a yearly membership to America's Test Kitchen. I love this site--it has so many excellent recipes, cooking tips and product reviews. It includes recipes from Cooks County, America's Test Kitchen and Cooks Illustrated. It is my go to sight for any good recipe!
This recipe was for a 9x13 cake, a perfect family size cake. But there are just two of us now and I really don't need a 9x13 cake tempting me! I halved the recipe and it made 16 beautiful cupcakes. I ate a cupcake and then quickly shared the remainder with friends. It is a win/win.

Carrot Cupcakes
1 1/4 cups flour
1/2 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 pound carrots, peeled
3/4 cups granulated sugar
1/4 cup brown sugar
2 eggs
3/4 cup vegetable oil
1/2 cup toasted pecans, chopped
Mix together flour, baking powder, baking soda, spices and salt.
Shred the carrots using the large holes of a box grater (you should have about 1 1/2 cups). Mix together the granulated sugar, brown sugar and eggs until thoroughly combined, about 45 seconds. While mixer is running add the oil in a slow steady steam. Mix about a minute longer or until mixture is light in color and well emulsified. Turn off mixer and stir in carrots and dry ingredients until incorporated. Stir in toasted pecans.
Using a large scoop put batter into a paper lined muffin cup. Bake at 350 degrees for about 18 minutes or until toothpick comes out clean. Let cool and frost.

Cream Cheese Frosting
8 ounces cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla
1 1/4 cups confectioners sugar (4 1/2 ounces)
Mix together cream cheese, butter, sour cream and vanilla using a mixer set at medium speed. Mix about 30 seconds or until well combined. Add confectioners sugar and mix unticakel fluffy--about 1 minute. Put frosting in a pastry bag with a large star tip. Pipe frosting onto cupcakes. Refrigerate cupcakes. This cream cheese frosting is perfect, it is my go to cream cheese frosting recipe.
If you really want a 9x13 cake just double the cupcake ingredients and bake for about 35-40 minutes. The frosting recipe will make enough for a 9x13 pan. I like cupcakes because they are just so cute, they also have more frosting per cake ratio. That is always a good thing!
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Fruit Salsa and Cinnamon Chips

I was introduced to this recipe many years ago at a Pampered Chef Party--I think it was the reason I purchased my Food Chopper. I usually dice using my favorite chef's knife but sometimes The Chopper is the best tool for the job.
I made this Fruit Salsa for book club--it was a hit! I forgot how much I like it. It is fresh and delicious, I think your family will love it.

Fruit Salsa
2 Granny Smith apples, peeled and chopped
1 pint strawberries, chopped
2 kiwi, peel and dice
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons jam or jelly
Mix fruit in a bowl. Combine zest, juice, sugar and jam. Gently combine mixtures. I used my Food Chopper for the apples and strawberries. I think I got carried away while chopping the berries, next time I will hold back a bit. I'm sure this recipe would work with different fruits. The apples give great texture. Whole raspberries or blueberries would be a great addition.

Cinnamon Chips
Flour tortillas (I like thin tortillas)
cinnamon sugar
Cut tortillas into strips or wedges, place on baking stone. Spray lightly with Pam or water and sprinkle with cinnamon sugar. Bake at 400 degrees for 10-12 minutes until crisp and lightly brown. Cool. A drizzle of chocolate is always a good thing.
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Double Chocolate Bread

Sometimes you just need a slice of Chocolate Bread! It is a bread so I'm sure it must be a breakfast food. Think of a Costco Chocolate Muffin only on steroids (and in a loaf form). This bread was moist and delicious. I like to make it in my stoneware mini loaf pans. It is easy to share that way. I spread some Costco Cherry, Rhubarb Jam on a slice--now I could call  it a dessert!

Double Chocolate Bread
1 1/2 cups flour (7.5 ounces)
1/3 cup unsweetened cocoa powder (1.25 ounces)
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened applesauce (5 ounces)
1/3 cup oil, vegetable, avocado, melted coconut, etc.
1 cup light brown sugar (7.5 ounces)
2 large eggs
1 teaspoon vanilla
2/3 cup sour cream or plain Greek yogurt (5.25 ounces)
1 cup chocolate chips
In a medium bowl whisk together flour, cocoa, salt, baking powder and baking soda.
In a large bowl whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream.
Add the dry ingredients to the wet ingredients. Add the chocolate chips (I used a chopped chocolate bar). Mix gently just until combined. Do not over mix.
Spread the batter evenly in a 9x5 loaf pan that has been sprayed with Pam. Bake in a 350 degree oven for 45-60 minutes--until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Let the bread cool completely--it really is better the second day (if you can make it last that long).
I cooked this bread in my Pampered Chef Mini Loaf Pan. It made 3 small loaves. Check it after about 25 minutes. I'm not sure why I spread some Cherry Raspberry jam on my slice of chocolate bread. But it was wonderful!
Printable Recipe
Recipe came from Mel's Kitchen Cafe--my favorite blog!

Lemon Angle Pie for Pi Day

I don't make many pies--you have to have guests over to make a pie and we did, so I did! It was in celebration of Pi Day, I was going with a theme.

Angel Lemon Pie is heavenly--if we eat food in heaven it will be this light delicious desert. It has a meringue crust, which is the easiest crust ever made! The filling is a lemon curd made completely in the microwave. When cool it is lightened with whipped cream.

That's it. The only tricky part is it must be made the day before which is a great thing when entertaining. You must also let the crust and lemon curd cool before filling the crust. Just read the recipe through, a good thing to always do, before making a recipe.

Lemon Angel Pie

Ingredients

4 eggs at room temperature, separated

1 cup sugar

1/4 teaspoon cream of tarter

1/2 cup sugar

4 tablespoons lemon juice, (I used Meyer Lemons but any lemon would work)

1 tablespoon lemon zest

1/4 teaspoon salt

2 cups whipping cream

Meringue Crust

In a stand mixer fitted with the wire whip beat the egg whites until foamy. While mixer is runing gradually add 1 cup sugar and the cream of tarter. Beat until stiff but not dry. This happen in about 3 minutes. I think a high altitude with no humidity helps (this is one of the few desserts that works best high and dry!) If you cannot get your egg whites to go stiff enough no fear they will work. Butter a deep dish glass pie plate. Put meringue in pie plate, mine looked like a beautiful cloud!

Bake at 300 degrees for 45-50 minutes. Cool completely.

This is the meringue going into the oven. It is light and beautiful!

When the meringue came out of the oven it puffed over the pie shell--it was gorgeous! As it cooled it slowly sank down to create a perfect pie shell.

Filling

Put the 4 eggs in a microwave safe bowl, I used a quart Pyrex measuring cup. Beat slightly. Stir in 1/2 cup sugar, lemon juice, lemon rind and salt. Cook about 3 minutes stirring with a whisk every 30 seconds. Mixture will be very thick, lemony and sweet. That is just how it should be! Cool completely. I cooled this in the fridge.

In a clean mixer bowl fitted with a wire whisk pour the 2 cups whipping cream. Beat until stiff--don't over beat or you really will get butter. How do I know?? I make many mistakes--I share them with you so you don't need to make them. Do not add any sugar to this whipped cream. Put half of the whipped cream in the cooled lemon curd mixture. Stir gently. You want to combine the ingredients but not deflate the cream. When mixed pour into the meringue shell. Using a short off set spatula spread the lemon cream on the crust. Top with the rest of the whipped cream. I also used an offset spatula to spread the cream. Put the pie in the fridge. It needs to cool up to 18-24 hours.

Serve the chilled pie and enjoy rave reviews (I did)! Serves 8 adults.

Printable Recipe

I googled this recipe and found several that were similar. It is a very basic recipe and has been around for years. I liked the photos in Homebased Mom.  My Mother-In-Law was so excited to eat this--it was similar to a recipe her sister made many years ago. Aunt Melba has been gone for many years. She was a great cook, I know eating this dessert brought back many memories for my Mother-In-Law. Food will do that to you! It was a great dessert, I will make it again soon.

Double Chocolate Mint Cookie

In December I searched for Andes Red Peppermint Crunch Baking Chips. By the time I found them I had lost interest in using them. Things like that happen. So it is February and I have a couple of bags of Andes Red Peppermint Crunch Baking Chips that are aging. Red is the color for Valentines Day and mint works for any holiday.
I tried a recipe from Mel's Kitchen Cafe--I am happy to say the cookies were delicious. They totally would have worked for Christmas treats. I passed them out tonight to our dinner group, they were a perfect Valentine treat. If the red chips are not available the green chips would work great too. I think it is safe to say this cookie works year round!
This cookie is soft and chocolaty with a bit of peppermint crunch. The crunch is not hard like a candy cane--it is perfectly minty and melts in your mouth. The recipe called for semi-sweet chocolate chips. I like to rough chop a bar of Ghirardelli Bittersweet 60% Cocoa Baking Bar. This is my go to semi-sweet chocolate. You can get this in chocolate chips--they are excellent, but I like the variation of a chopped bar. Either way this is the only semi-sweet chocolate I use. Sounds kind of snobby I know, I take my chocolate seriously!
Choose a holiday and make this cookies--they will be a hit. I promise.

Double Chocolate Mint Cookies
1 cup butter, room temperature
3/4 cup brown sugar (5.5 ounces)
1/2 cup granulated sugar (3.75 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour (10 ounces)
1/2 cup unsweetened cocoa (2 ounces)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (4 ounce bar) Ghirardelli 60% Cocoa Baking Bar, rough chopped
1/2 cup Andes Red Peppermint Crunch Baking Chips
additional 1 cup Andes Red Peppermint Crunch Baking Chips for dipping
In the bowl of a stand mixer combine butter and sugars (yes, I really do weigh ingredients, it is quick and so much more accurate), beat 2 minutes. Add vanilla and eggs, beat well. In another bowl combine flour, cocoa, salt, baking powder and baking soda. Mix well. Add dry ingredients to butter mixture. Mix gently till flour just disappears. Add chocolate chips/chunks and 1/2 cup Peppermint Chips. Do not over mix.
Use a medium cookie scoop to form a ball. Dip the cookie top in Peppermint Chips. Place on a parchment lined cookie sheet. Bake at 350 degrees for 12-13 minutes, cool on a cooling rack. Makes 2 1/2 dozen cookies. Share quickly, they are too tempting!
Printable recipe

Chocolate Chocolate Cookies

I forgot how good these cookies were. They are included in Dorie Greenspan's Cookbook,  'Baking From My Home to Yours'. This is one of my favorite cookbooks, it would rank in my top five.
Dorrie calls these World Peace Cookies. A daily dose of this decadent cookie could possibly lead to world peace. Hey, it is worth a try.
I first made this recipe years ago, I was a member of the Tuesdays With Dorrie baking group. We baked our way through this amazing cookbook. I revisited this recipe again--it is still amazing. It deserves to be shared often.
This is a butter-rich, sandy-textured slice and bake cookie. It is simple to make and delicious. These are great warm from the oven or room temperature. I have tried them both ways and I approve. They are also good for breakfast. Serve with a tall glass of cold milk.

Chocolate, Chocolate Cookies (World Peace Cookies)
1 1/4 cups flour
1/3 cup unsweetened cocoa powder (I used Penzy's)
1/2 teaspoon baking soda
11 tablespoons butter at room temperature

2/3 cup brown sugar
1/4 cup white sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla
4 ounces bittersweet chocolate, chopped into chips (I like Ghirardelli 60% Baking Bar)

Stir together the flour, cocoa and soda.
In a stand mixer beat the butter on medium speed till light and creamy. Add both sugars, salt and vanilla. Beat for two more minutes
Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour. Do not skip this step or you will have a mess, trust me I know. Pulse the mixer on low speed about 5 times, a second or two each time. If most of the flour is incorporated it is safe to remove the towel. Continue to mix on low for about 30 seconds. Just mix until the flour disappears, do not over mix. For the best cookie work the dough as little as possible. Toss in the chocolate bits, gently mix, dough may appear crumbly.
Turn the dough onto a work surface, divide dough in half. Shape into to logs that are 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate at least 3 hours. The dough can be refrigerated for up to 3 days or frozen for 2 months. No need to thaw frozen dough, just slice the cookie and bake and extra minute.
Heat oven to 325 degrees. Line baking sheet with parchment paper. Using a sharp thin knife slice the logs into rounds about 1/2 inch thick. Don't worry if the cookie cracks as you are cutting them, just squeeze the bits back into the cookie. Place on sheet.
Bake for 13 minutes. The cookie will not look done nor will they be firm. You will have to trust me on this. Place on a cooling rack until room temperature. Enjoy 30 delicious cookies.
I shared this cookie with several friends--100% positive reviews. I think it would be a great idea to keep a roll of this cookie dough in the freezer--always, for World Peace.
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Almond Chocolate Cherry Cookies

I am well aware that I have 80 cookie recipes on my blog--all excellent. But I think I have a New Favorite Cookie! I saw a recipe for an almond chocolate cookie in the new Taste of Home Fall Baking magazine. I was sure it would be yummy as it had so many fun flavors. I had just purchased some Almond Flavoring from Penzeys. I have been ordering spices from Penzeys for several years, they are fresh and delicious. When a Penzey's store opened just 10 miles from home I was thrilled. Girls weekend included a field trip to Penzeys. I entered the store and felt like I had died and gone to heaven. Heaven will smell like a Penzeys store I am sure.
Anyway--back to these amazing cookies. Chocolate, white chocolate, chopped almonds, almond flavoring--these had to be excellent. I'm sure the recipe in the magazine is good, but I made it better. What goes perfect with almonds and chocolate? Dried cherries do. They added the perfect contrast of sweet/sour. Please add this to your holiday cookie platter.

Almond Chocolate Cherry Cookies (aka favorite cookie)
1 cup softened butter
3/4 cup brown sugar (150 grams--I always weigh brown sugar)
1/2 cup sugar
1 egg
1 teaspoon almond extract--use Penzeys
2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup almonds, roughly chopped
3/4 cup dried cherries, roughly chopped
Cream butter and sugars together till light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda and salt. Gradually add to creamed mixture, don't over mix. Stir in chocolate, nuts and cherries.
Using a medium size scoop drop dough on a parchment lined baking sheet. Bake at 375 for 11-13 minutes. Cool on racks. Makes about 2 1/2 dozen cookies.
Printable Recipe
Recipe adapted from a recipe in Taste of Home Fall Baking--this is a great magazine.  My magazine is full of sticky notes!

Plum Cake

This delicious dish could be called a cake, pie or cobbler. I'm sure this is a dessert my grandmother made, it is old fashioned goodness. It is simple, it is ordinary, it is perfect.

It comes from Dorie Greenspan's, Baking From My Home to Yours (my all time favorite cookbook). 

Jess requests this for her birthday every year. It really needs to be enjoyed more than once a year!

Plum Cake

2 pounds ripe but firm plums, pitted

1 1/2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon ground coriander

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 stick butter cut in 4 pieces

Heat oven to 350.

Cut each plum into 6-8 pieces and toss into a bowl. Add 1/2 cup sugar, cinnamon, ginger and coriander. Stir to combine. Let sit while you prepare the batter. The plums will give up a bit of juice and form a syrup.

Put the remaining 1 cup sugar in a bowl. Add flour, baking powder and salt. Stir to combine. Add the milk and extracts and whisk till you have a smooth batter.

Put the butter in a 9x13 Pyrex or Stoneware baking dish. Put in oven and let  the butter melt--about 5 minutes. Remove hot pan from oven, whisk batter one more time and pour over melted butter. It will probably set around the edges. Scatter the plums evenly over the batter and drizzle any remaining syrup. Bake for 40-50 minutes or until the top is golden and a thin knife inserted into the center of the cake comes out clean. Cool for at least 20 minutes, or let cool to room temperature. Serve with vanilla ice cream. This dessert is best if eaten the day it is prepared--but I must say that a leftover piece tasted very good for breakfast. I just look at it as fruit and milk. Perfect way to start a day!
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S 'more Bars

When my kids visit I like to make their favorite meals, treats or goodies. Chersten said this was a Harris Family favorite. I'm glad she recommended it because now I have another favorite treat. It is good to have options!
Summer is winding down, soon roasting marshmallows will be replaced with pumpkin cookies and hot chocolate. Now this is not a bad thing but if you begin to crave a S'more these bars will fit the bill. Like I said--it is good to have options.

S'more Bars
2 cups flour
2 cups crushed graham cracker crumbs
1 teaspoon baking power
1/4 teaspoon salt
2 sticks butter, softened
1 1/2 cups light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups Marshmallow Fluff or Crème (7 ounce jar)
2 cups chocolate chips--I like a combination of milk and semi-sweet chips
Combine flour, graham cracker crumbs, baking powder and salt. Combine softened butter and sugar, mix for 2 minutes until light. Beat in the eggs and vanilla. Slowly add flour mixture until just combined. Divide the dough in half. Press half of the dough in a 9x13 pan that has been lined with parchment paper and sprayed with Pam. Press to flatten. Put dollops of the marshmallow crème on top of the cookie base and gently spread. Sprinkle the chocolate chips on top. Scatter the remaining dough over the top. Don't be too concerned here, the marshmallow and chocolate chips should just peek through. Bake the bars until golden brown 30 minutes at 350. Cool completely. Remove from pan and cut in squares. Now you can enjoy a S'more without smelling like a campfire.
Printable Recipe
Recipe from Mel's Kitchen Café

Disappearing Chocolate Chip Cookies

Do I really need another chocolate chip cookie? I think so because these are just amazing. I would feel guilty if I didn't share this treasure. I had to name them the Disappearing Chocolate Chip Cookies--they will be gone before you know it.
This is a basic chocolate chip cookie with just a few small differences.  A very small amount of cinnamon and toasting the pecans both add to the extra flavor. Melting the butter makes them super easy. How many times have you over micro'd butter? Room temperature is hard to achieve, I am speaking from experience here. You make the cookies in the pan you melted the butter in. Ingenious I say. Try this recipe, be prepared they do disappear quickly.

Disappearing Chocolate Chip Cookie
1 cup butter
1 1/4 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup oatmeal
1 cup semi sweet chocolate chips--I like 60% Cocoa Chips by Ghirdelli
1 cup white chocolate chips--I like to take a bar of white chocolate and cut it into chunks
1 cup toasted pecans--toast pecans on a baking sheet in a 350 oven for 7 minutes or till fragrant

In a medium saucepan melt butter. Remove from heat and add sugars. Stir until incorporated and smooth. Chill the mixture for 10 minutes.
Add egg, egg yolk and vanilla,.
Add flour, baking soda, salt, cinnamon and oatmeal. Mix well.
Add chips and coarsely chopped pecans.
Using a medium cookie scoop place cookies on a parchment lined sheet--chill for 30 minutes.
Bake at 325 for 14 minutes. Cool the cookie a few minutes then slide on a cooling rack.
Watch out these delicious cookies will disappear quickly!
Printable Recipe

Recipe inspired by the Cooking Channel

Blueberry Crumb Cake

Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
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I found this recipe on The Pioneer Woman's Blog.

Mint Brownies for Graduation Day

My sweet niece graduated from high school this week. She invited all her aunt, uncles and cousins to a party to help her celebrate. We had a delicious dinner in my brothers beautiful yard. It was the perfect evening for a party. Christina request Mint Brownies for dessert.
 I have a number of delicious brownie recipes--but it is always fun to try something new. I found a recipe in Our Best Bites Cookbook that looked promising and it was a winner. This recipe uses unsweetened chocolate in the base. It came together quickly. Brownies are usually better made the day before you want to serve them. I made them one evening and just had to sample them the next morning for breakfast (quality control). They were not yet frosted but they were amazing. When I added mint frosting and a very simple chocolate glaze they were perfect. This could be my favorite new brownie recipe!

Mint Brownies for Graduation Day
4 ounces unsweetened chocolate--chopped
1 cup butter
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Melt chocolate and butter, stir and cool slightly. With a mixer beat eggs, sugar and vanilla for 2 minutes. Slowly add the melted chocolate. Combine flour, baking powder and salt--stir. Gently stir in the flour mixture until just blended.  Line a 9x13 pan with foil or parchment paper and then spray with Pam. Pour mixture into pan. Bake at 350 degrees for 25-30 minutes or until a knife inserted in the center comes out clean.
Cool completely. Turn out onto a cutting board. Set aside.

Frosting
2-3 tablespoons cream or milk
2 cups powdered sugar
1 1/2 teaspoons peppermint extract
1/4 cup softened butter
food coloring
Combing ingredients and mix until smooth. Using an offset spatula spread frosting on brownies.
Refrigerate until cool.

Chocolate Glaze
1 cup semi sweet chocolate chips
6 tablespoons butter
Gently melt chocolate chips and butter, stir. Let the glaze cool for 15-30 minutes.
Spread glaze on chilled frosting layer. Return brownies to refrigerator. When cool cut into squares and serve. If you rinse your knife in hot water and dry between cuts your brownies will look amazing.
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Lemon Tartlets

The best thing about January is the availability of Citrus Fruit. Beautiful grapefruit, several types of juicy oranges and bags of lemons. Yes, one can get lemons any time of the year but they are the best in January. These little lemon tartlets are a burst of citrus in your mouth. This recipe comes from an old Pampered Chef cook book. It is a recipe that was good years ago and is still excellent. It gives you a reason to use that 'tart tamper' that has been rolling around in your kitchen drawer. I don't use it often but when I do I love it! These little dainties are a positive addition to any dessert tray.

Lemon Tartlets
Tart Shells
1/2 cup butter, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups flour
Filling
2 eggs
1/3 cup granulated sugar
1 tablespoon butter, melted
1 large lemon
Powered Sugar
Preheat oven to 325 degrees. Spray mini muffin pan with Pam.
For tart shells--beat butter and granulated sugar until light and fluffy. Add egg white, blend well. Add flour and blend until just combined. Using small cookie scoop drop level scoops of dough into muffin pans. Press dough into cups with a well floured Mini Tart Shaper--tart tamper.
For Filling--Lightly whisk the eggs in a small bowl add butter and sugar, whisk together. Using a rasp grate the lemon peel, measure 2 teaspoons of lemon zest. Juice lemon and measure 3 tablespoons of lemon juice. Add zest and juice to egg mixture. Mix well. Pour filling evenly into tart shells.
Bake for 20-22 minutes, edges will just begin to brown. Remove from oven and cool for 5 minutes. Carefully remove tartlets from mini muffin cups. Cool completely. Refrigerate. Sprinkle with powdered sugar before serving. Makes 24 tartlets.
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Pumpkin Chocolate Chip Cookie

Candise brought a fresh plate of cookies last time she came to visit. They were the best pumpkin cookies I have ever eaten. They are delicious and simple to make--that is one great combo. These could become your favorite holiday cookie.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin

1 egg

1/2 cup vegetable oil

1 cup sugar

2 cups flour

2 teaspoon baking powder

1 1/2 teaspoon Penzey's Apple Pie Spice or cinnamon 

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla

2 cups chocolate chips--I used milk chocolate

Mix together pumpkin, egg, oil and sugar. In a separate bowl whisk together flour, baking powder, cinnamon and salt. Mix milk with baking soda and add to wet ingredients. Combine wet and dry ingredients and mix well. Add vanilla and chocolate chips. 

Drop on parchment lined baking sheet using a medium size cookie scoop. Bake at 350 for 10-12 minutes.

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Recipe from I Heart Naptime

 

Chocolate Chip Pumpkin Bread

I saw a sign a couple of weeks ago at my local Kneaders announcing the arrival of Pumpkin Bread. I almost did a U turn right there. I know their bread is good. But I knew I had all the ingredients at home to make my own Pumpkin Bread. I wanted to try a new recipe and this was at the top of the list. I found the recipe at Our Best Bites--I made a few minor changes and decided it was delicious!
Welcome Fall!

Chocolate Chip Pumpkin Bread
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again spoon, don't scoop!)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 oz container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp vanilla
1-2 cups chocolate chips (plus a few extra for the top) I like plenty of chocolate in my pumpkin bread so I used 2 cups. I tried mini semi sweet chocolate chips in one batch, not bad. But the second time I made this recipe I used 60% Cocoa Semi Sweet chips--much better, I like a bigger bite of chocolate  in my pumpkin bread.

Preheat oven to 350 degrees.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate bowl combine sugars and stir until well mixed.  Add yogurt, eggs, pumpkin, oil, and vanilla. Whisk until smooth.

Slowly add dry ingredients and mix gently, being careful not to over mix.  When combined gently stir in chocolate chips. Divide batter between pans that have been sprayed with Pam and sprinkle the top with additional chocolate chips.

Bake large loaves for 50-60 minutes, check smaller loaves after 35-40 minutes or until a skewer comes out with on a few crumbs attached. Don't over bake!  Let cool for 10 minutes and then run a sharp knife around the edges before removing from the pan.

This recipe makes two large 9x5 inch loaves of pumpkin bread; however I have better luck with smaller loaves and I wanted to share with friends. At my local Walmart I found a set of 5 Mini Loaf Pans that are disposable. Perfect. This recipe made 6 mini loaves. I decided they were a bit too full so the second time I baked them I made 6 mini loaves and 2 muffins (I cooked the two muffins in small 1 cup glass dishes). I know this is probably too much information but I really don't want pumpkin batter all over the bottom of your oven! It is a good idea to put loaf pans (whatever size) on a cookie sheet to bake, this avoids oven messes and makes it easier to transport loaves in and out of the oven.
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