Reese’s-in-the-Middle Cookies

6.25 oz all-purpose flour (1 1/3 cup)

1.5 oz Hershey’s cocoa (1/2 cup) – I think they used natural

1/2 teaspoon baking soda

1/4 teaspoon salt

4 ounces butter, unsalted, room temperature (1 stick)

3.5 oz granulated sugar (1/2 cup)

4 oz light brown sugar, packed tightly (1/2 cup)

2.4 oz Reese’s peanut butter (1/4 cup)

1 teaspoon vanilla

1 large egg



Filling:

7 ounces Reese’ peanut butter (3/4 cup)

3 ounces confectioner’s sugar (around ¾ cup)

2 ounces Reese’s Pieces (about 1/3 cup)

Preheat oven to 375 degrees F.


To make the dough: Whisk together the flour, cocoa, baking soda and salt; set aside. Cream the butter, both sugars and peanut butter until light and fluffy . Add the vanilla and egg, beating to combine. Blend in the dry ingredients.

To make the filling: Stir the peanut butter and confectioners’ sugar until smooth. Fold in the chopped Reeses’s Pieces. With floured hands, roll into 1 inch diameter balls.

To shape the cookies, break off about 1 tablespoon of chocolate dough, make an indentation with your finger, and place a peanut butter ball inside. Push the dough up and over the ball. Repeat with remaining dough and filling.

Dip the top of each cookie into extra sugar and flatten slightly. Bake 7 to 9 minutes.

Jan’s Best Chocolate Chip Cookies

Crispy on the outside, chewy on the inside.. .YUMMO! Throw away the Toll House recipe, this is the BOMB!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 – 12 minutes or until edges are nicely browned. I use Parchment paper but you can just bake on an ungreased pan.

Variation - (kitchen sink cookies) 1/2 cup chocolate chips 1/2 cup peanut butter chips 1/2 cup skor bits 1/2 cup white chocolate chips 1/2 cup coconut 1/2 cup nuts (any kind you like!)



Adding 1/2t. cream of tartar to give the cookies a cracked appearance on top

Low Country Cookies - Paula Dean

Filling:
1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut

Topping:
2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk

For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.

For the topping: Beat all the ingredients together and spread over top layer of crackers.

Chill. Cut into squares.

Amish Butterscotch Cookies

2 cups brown sugar

1 cup white sugar

2 eggs

1 cup shortening

5 cups flour

1 teaspoon baking soda (heaping)

1 teaspoon baking powder

1 teaspoon salt

1 1 /2 teaspoon vanilla

1 /2 cup sour milk

Cream shortening and sugars. Add eggs and beat well. Sift dry ingredients together. Add vanilla to sour milk, then stir in flour mixture alternately with milk mixture. Dough will be rather sticky. Form into rolls and wrap in waxed paper and refrigerate overnight. Slice into 1 /4 inch thick slices and put onto lightly greased cookie sheet. Bake in 350 degree oven for 10 minutes until golden brown. Makes 5 to 7 dozen

Peach Crunch Bars

If you have homemade granola, use it - it makes these bars exceptional!


1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/2 cup honey

1/2 cup margarine, melted

2 cups peaches, fresh, frozen or drained canned peaches

2 cups granola (homemade is best!)

Grease 9-inch square baking pan. Combine flours, brown sugar, and granola in a large bowl. Stir in honey and melted margarine until mixture is crumbly. Press half the mixture into the baking pan and arrange sliced peaches on top. Sprinkle remaining mixture on the top. Bake at 350°F for 30 minutes. Cool in pan before cutting into bars.

Makes: 12 bars

Chunky Chocolate Peanut Butter Bars - Cake Doctor

 (as seen on Al Roker's show!)
Makes: 48 bars
Preparation Time: 20 Minutes
Baking Time: 25 to 30 Minutes

1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut
2 teaspoons pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13-by-9-inch baking pan.

2. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.

3. For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla until well distributed. Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved crust and scatter it evenly over the chocolate. Place the pan in the oven.

4. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

5. Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula and serve.

Store these bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, unwrapped in aluminum foil, for up to six months. Thaw the bars overnight in the refrigerator before serving.

Whole Grain Raspberry Breakfast Bars

This comes from the Driscoll Web Site - all berry lovers should visit the site = lots of recipes there!

Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 12 servings

Raspberry Filling

1pkg. (6 oz) Driscoll’s Raspberries

1/4 cup granulated sugar

2 Tbsp.cornstarch

2 Tbsp.lemon juice

Breakfast Bars

1 1/2 cup regular or quick oats

3/4 cups whole wheat flour

2/3 cups packed brown sugar

1/3 cup walnut pieces

1/4 cup wheat germ

1 tsp. cinnamon

1/3 cup canola or vegetable oil

1 large egg

Preheat oven to 350°F.

Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.

Stir over medium heat until mixture comes to a boil.

Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.

Combine oats, flour, sugar, walnuts and cinnamon in a food processor.

Process until oats and walnuts are finely ground.

Add oil and egg; pulse to evenly combine, scraping sides of work bowl.

Press half of the crumb mixture evenly on bottom of a 9-inch square pan.

Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.

Bake 25 minutes or until golden brown.

Cool completely in pan. Cut into bars.

Chocolate Peanut Butter Bars

Makes about 24



1 cup creamy peanut butter

6 tablespoons butter, softened

1 1/4 cups sugar

3 eggs

1 teaspoons vanilla extract

1 cup flour

1/4 teaspoon salt

2 cups chocolate chips

Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.

Knock You Naked Brownies

1 package German chocolate cake mix (18.5 oz)

1 cup chopped nuts

1/3 cup + 1/2 cup evaporated milk-divided

1/2 cup melted butter

60 vanilla caramels unwrapped (one 14 oz package)

1 cup semisweet chocolate chips



In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.

In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.



Note: This recipe supposedly originated at the Salt Creek Restaurant  in Breckenridge, Colorado.

Serving Size: 24

Honey Almond Biscotti

Healthified Honey-Almond Biscotti

makes 2 logs of ~20 pieces of biscotti cookies

1 1/4 cups all-purpose or whole wheat flour
1/3 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (I like to double to 1 tsp)
1 large egg + 1 egg white
1/2 tablespoon finely grated lemon zest
1 tablespoons honey
1/2 cup crushed almonds
powdered sugar, for rolling
Part I:
1. Preheat the oven to 350°F and line a cookie sheet with parment paper
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.
3. In a separate bowl, whisk eggs, lemon zest, and honey together. Add to flour mixture with the almonds. Stir till stiff dough forms. (as seen below. I didn’t add any more liquid to it after the picture was taken.)

4. Scrape the dough onto a lightly sugared work surface and divide it into 2 chunks. Shape and roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
5. Place logs  several inches apart (the logs will double in width) on cookie sheet.

Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.
Part II:
6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch pieces. (Check out the texture inside the biscotti!)

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Flavor & Texture: The flavors are complex. Before biting, you smell the fragrant lemon zest with a light touch of cinnamon. The crust crumbles gently in your mouth while the center of the biscotti is moist and crunchy from the almonds. Each bite is filled with the sweet combination of lemon, honey, almond, and cinnamon. Absolutely addictive.

Overall Review: This recipe is so worth the effort!!!! It’s oil/grease free, full of good fiber, nut protein, and a zesty, fresh flavor!

Triple-Chocolate Cherry Bars

Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!

Total Time: 1 hour 48 min
Makes: 48 bars

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 can (21 ounces) cherry pie filling
2 eggs, beaten
1/2 bag (12-ounce size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker® Whipped chocolate frosting

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease and flour 15 x 10 x 1-inch or 13 x 9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15 x 10 x 1-inch pan 25 to 30 minutes, 13 x 9-inch pan 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour.

Frost with frosting. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans.

Special Touch
A dazzling drizzle of melted white chocolate makes these bars look even more special.

Variation
Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry.

Did You Know...
Shiny metal pans are preferred for making bars because they reflect the heat away from the bars, preventing the crust from getting too brown. If using dark nonstick or glass baking pans, follow the manufacturer's directions, usually reducing the oven temperature 25 degrees F.


Recipe provided courtesy of Betty Crocker/© 2009 ®/TM General Mills All Rights Reserved

Irish Coffee Meringues

Bon Appétit | May 1996

• reviews (6)

83% would make it again

yield: Serves 6

Meringues

• 7 tablespoons sugar
• 3 tablespoons (packed) dark brown sugar
• 1 teaspoon instant espresso powder or instant coffee powder
• 2 large egg whites

Filling

• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 2 tablespoons Irish whiskey
• 2 teaspoons instant espresso powder or instant coffee powder

Preparation

For meringues:
Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.

Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)

For filling:
Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.

Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)

Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.

REVIEWS

Made without the filling and they were great! Mixed sugars and espresso together and added to beaten egg whites in tablespoonfuls (instead of mixing in some and then folding in rest). Piped into cookie sheets in a small 1-1 1/2" mountain. Cooked about 2 hours before dry.

Very easy and very good! I brought them to a St. Pat's party and my husband overheard positive comments and two people asked for the recipe. I filled them with bittersweet chocolate ganache instead of the cream because there were kids at the party.

now this is just damn wonderful! i just love the merianges and so easy to make - i "test drove" this receipe in advance of making for a st. patrick's day dinner and amiable spouse and i just love it - in fact he really like it - only 1 note: if you are going to make these in advance, they do get a little "leaky" on the bottom - just serve on a desert plate and all is well - also, i highly suggest the instant espresso instead of coffee!

Easy to make and very good. I did not sandwich the cookies together. I just topped each with the filling and the covered beans.

Cookies and Cream Rice Crispy Treats

4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies

1/2 Cup chocolate chips, melted

Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large.

Remove and stir in cereal and Oreos. Pour into a large 9×13 inch baking dish.
With the back of a large spoon that’s sprayed with cooking spray press and smooth treats.

Wait until the these have cooled a few minutes - the melt chocolate and drizzle melted chocolate over top and let cool. Cut into squares.

Susan Ziegler’s Lemon Squares

I don't know Susan Ziegler but Michael Ruhlman does and this recipe comes from his blog, check him out... you'll love him and his recipes.

I like recipes that have names tied to them......... long after someone has left this good earth, their recipes continue to nourish people and bring pleasure. My grandmothers' recipes wouldn't be half as fun to make if they didn't remind me of them.

Michael Ruhlman would probably cringe to know that I too have reached for that box of lemon squares when I'm in a hurry......... and he's right, they are not as good and really are no quicker than making them from scratch. I here by resolve never to buy another box for I am now a fan of Susan Ziegler's Lemon Squares.

The Crust

4 ounces butter, melted

1 cup flour

¼ cup confectioners sugar, plus 1 tablespoon for dusting

The Curd

2 eggs

1 cup granulated sugar

½ teaspoons baking powder

¼ teaspoons salt

5 tablespoons lemon juice (one lemon)

Heat your oven to 350 degrees.

For the crust, combine all ingredients till well mixed and press into an 8X8 or 9x6 baking dish. Bake 20-25 minutes or until lightly browned.

Combine all the ingredients for the lemon curd, mix well and pour over crust. Bake 20 minutes. When it's completely cool, put a spoonful of confectioners sugar in a fine mesh strainer and dust the top.

Peach Schnapps Bars

Crust

• 3 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 3/4 tsp salt
• 1 cup unsalted butter, at room temperature
• 2 tbsp unsalted butter, at room temperature

Filling

• 2 x 8 oz packages cream cheese, at room temperature
• 3/4 cup sugar
• 1 tsp vanilla
• 4 tbsp peach schnapps
• 2 large eggs
• 3/4 cup peach jam

Filling

1. Preheat oven to 350 °F. Grease and line a 9 x –13-inch pan with parchment paper so that it hangs over the sides.
2. In a food processor, pulse all ingredients until a crumbly texture. Press into prepared pan and bake for 20 minutes. While crust is baking, prepare filling.
3. With electric beaters, beat cream cheese until light and fluffy. Beat in sugar, vanilla and 2 Tbsp of peach schnapps. Reduce speed to low and add eggs, one at a time.
4. While crust is still hot, stir remaining 2 Tbsp of schnapps into peach jam and spread over hot crust. Pour cheesecake mixture over jam and bake for 30 minutes, until set (but a little jiggly in center). Allow to cool to room temperature, then chill completely before slicing.

Chess Bars

My sons like these, they are a little too sweet for me.... easy .....people often request the recipe.

1 yellow cake mix
1 stick butter
1 egg

Mix and press into a greased 13 x 9" pan.

Then mix together -
1 pound powdered sugar
8 oz pkg cream cheese - soft
3 eggs

Pour this over the first layer and bake at 350 degrees for 35 - 40 minutes.

Cool, cut in bars. Refrigerate.

Killer Brownies for a Crowd

This is one of the most delicious brownies I have tasted. It is based on a recipe by Ina Garten but uses less chocolate, nuts, flour and sugar than her version. Still these are exceedingly decadent.

Makes 48 squares

Ingredients

1 lb unsalted butter (4 sticks)

24 ounces semi-sweet chocolate chips

6 large eggs

2 cups granulated sugar

3 tablespoons instant coffee

2 tablespoons vanilla extract

1 cup unbleached flour

1 tablespoon baking powder

1 teaspoon salt

2 cups walnut pieces

1. Butter and flour a 3/4 to 1-inch deep 12 x 18 inch baking sheet. Preheat oven to 350F.

2. In a medium pan over lowest heat, melt butter and 12 ounces chocolate chips. Set aside to cool slightly.

3. In a large mixing bowl, beat eggs (with a fork, do not use an electric beater), then add sugar, coffee and vanilla. Add chocolate mixture and mix well using a spatula. Allow to cool to room temperature.

4. In a small bowl mix all but 2 tablespoons of flour, baking powder and salt. Using the spatula, fold into the chocolate mixture.

5. Toss walnuts and remaining 12 ounces of chocolate chips in reserved 2 tablespoons of flour. Fold these into the brownie batter.

6. Pour batter into the baking sheet and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Halfway through the baking, remove baking sheet and drop on countertop or floor several times to remove air bubbles. Be careful not to overbake these brownies – they should be moist and chewy not cakey.

7. Cool to room temperature and refrigerate overnight. Using a pizza cutter or knife, cut into squares.