Category Archives: Cookie Bars and other Cookies

Top 5+ SweetTreats

P1040655It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!

Jacob's Favorite Brownie Cookies
Jacob’s Favorite Brownie Cookies

Brownie Cookies These are my kids’ most frequently requested cookies!

Nothing like a baseball cookie after a game.

Nothing like a baseball cookie after a game.

Home Run Frosted Sugar Cookies A simple recipe for sugar cookies with icing.

 

An indulgent breakfast treat.
An indulgent breakfast treat.

Oatmeal Chocolate Chip Quick Bread What better way to start a morning than eating oatmeal! Ok, so it’s not quite as healthy as that.

Jamie Oliver's Steamed Pudding Cake
Jamie Oliver’s Steamed Pudding Cake

Steamed Pudding Cakes This one is fast and easy, you know, for those emergency dessert situations.

For a special morning treat.
For a special morning treat.

Super-Indulgent, Mini-Chocolate Chip Pancakes These are sinful. Enough said.

Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the  Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.

 

 

 

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Hit a Home Run with Frosted Sugar Cookies

baseball cookieFor those of you who know me well, or even if you have perused this blog long enough, you know I am not much of a baker. I just don’t care all that much for sweets, but the reason I don’t bake really has to do more with my ability. Continue reading Hit a Home Run with Frosted Sugar Cookies

Brownie Cookies

P1050067New Year’s Resolution #2: Do not make these cookies more than twice a year. Yes, they are that dangerous.

Secret: I am NOT a chocolate lover. I know…gasp…right? It’s not that I don’t like chocolate, it’s just that I don’t prefer it over other fruit-based desserts, like lemon bars. Yum. With that said, this is an awesome chocolate cookie recipe. Even I have to “just walk away” from the plate of these cookies. Continue reading Brownie Cookies

Classic Lace Cookies

Let’s say you are planning a tea party for some very special playmates or you’re just looking to impress with a lovely cookie these crispy and delicate lacey treats will serve up perfect. Yes, they rely heavily on butter and sugar, but that is what makes them so delectable.

Crispy and delicate, sweet and nutty these lacey cookies whip up fast and impress with a punch. Do be careful, they are very breakable. You can also roll them while they are hot to make a lovely tube made for stuffing with mousse or buttercream filling.

This is one of the first things I can remember baking as a little girl. However, my version, if I recall, included chocolate and was done entirely in the toaster oven, since I wasn’t really allowed to use any appliance other than the microwave and the toaster. Not that I am recommending that your kids do this one on their own.

Shopping List:

2 ounces of blanched almonds ( to yield 1/2 cup ground almonds)

5 tablespoons unsalted butter

1/2 cup granulated sugar

2 tablespoons light corn syrup

1/3 cup all-purpose flour

1 teaspoon vanilla extract

Instructions:

1. Heat the oven to 350 degrees.

2. In a food processor grind the almonds finely and measure out 1/2 cup.

3. Heat the butter, sugar, vanilla and corn syrup in a medium pan over low heat until the sugar is dissolved and then raise the temperature to medium-high to bring it to a boil.

4. Once it comes to a boil, take it off the heat and stir in the flour, almonds, vanilla and salt.

5. Drop by rounded tablespoons on a baking sheet lined with a silpat or parchment paper. Space them about 3 inches apart, so only 6 to a pan really. You can use two pans and rotate their positions in the oven, or you can just wait for the first pan to finish before you place the second tray.

4. Bake at 350 degrees for 10 minutes. Let cool on pan 1-2 minutes, then transfer to a paper towel lined cooling rack to cool completely. Trust me these guys are pretty rich and there is a lot of that butter that needs soaking up before gobbling down. For a festive alternative, you can drape the hot cookies over a glass to form a bowl, or roll them up and fill ’em up with ice cream. Yummmmy!

Adapted from: FineCooking

‘Smores Brownies

Shopping List:

1 package fudgy brownie mix of choice

1 cup of mini semi-sweet chocolate chips

1 16-ounce package mini-marshmallows

12-16 graham crackers, divided along the perforation into 4 pieces each

Instructions:

1. Bake the brownies in a 9 x 13 pan according to the package directions. Test for doneness by inserting a knife in the center. If it comes out clean or with a crumb or two, then the brownies are cooked through.

2. Immediately remove the brownies and turn the oven up to the Broil at High level. Top the brownies with the chocolate chips and enough of the marshmallows to cover the brownies (about 2/3 of  a 16 oz pakage).

3. Put the brownies in the super hot oven and watch them as the marshmallows quickly begin to puff up and brown. Remove the brownies when the marshmallows are  golden brown. Watch carefully, this only takes about 2 minutes.

4. Once you’ve removed the brownies, press the graham rectangles into the melty mallows. Let it all cool, and then when you are ready to cut it up spray your knife with cooking spray to help with cutting through the melted marshmallows.

Makes approximately 24 brownies

Candy Bar Cookies

If you haven’t noticed, I’m not much of a baker. I don’t really crave sweets like many people do. Sure, I like them and sometimes I certainly can’t resist a good creme brule.

But the reality is there is way to much Chemistry involved in baking for me. Since most of my cooking tends to be a creative outlet for me, I find baking way too rigid for my personality. As a result most of my baking recipes tend to be pretty simple and so I end up just  following a recipe.

Now, don’t get me wrong, I’m not feeling the creative energy every day, and some days I just want to follow directions. Life seems to be much simpler when you just follow directions.

So this is about as creative as I can get with baking because when I do try to invent new ones it just doesn’t turn out well. Here I’ve adapted the Toll House Cookie recipe and instead of chocolate chips, I cut up various snack-sized candy bars and tossed them in the dough. They turned out wonderfully chewy with a variety of tastes and textures to satisfy the palate. I would warn you that you should try to mix the milk duds into the dough more than I did because they tend to melt and ooze out the sides, or the centers, for that matter.

Shopping List:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla

2 large eggs

2 1/2 cups cut-up candy bars (I used all snack-sized bars: 4 Almond Joy; 4 boxes of Milk  Duds; 4 Reese’s Peanut Butter cups; 4 Snickers; 4 Twix; 4 Hershey Bars )

Instructions:

1. Heat the oven to 375 degrees.

2. Combine the flour, baking soda and salt in a small bowl.

3. In a separate bowl beat the butter, sugars and vanilla until creamy. Add the eggs and beat until combined well.

4. Gradually add in the flour mixture.

5. Stir in the chopped candy bars. (I used kitchen shears to just cut the bars right into the bowl, also try to make them bite-sized pieces.)

6. Drop by rounded tablespoons on to an ungreased baking sheet.

7. Bake for 9-11 minutes or until golden brown. Cool on baking sheets 2 minutes before moving them to wire racks to cool completely.

Adapted from: Nestle Toll House

No Bake Peanut Butter Oatmeal Bars

No-Bake Peanut Butter Bars

Ok, so the first batch that I made of these I thought These are kind of strange. I’m not sure that the kids will eat them. So, I’ll just stick them in the freezer for later.

A week passed and there was only one of these bars left! That’s when I realized they were much better straight from the freezer and that I was the one who been chowing down on them.

So at that point I decided to let the kids and hubby try the last one and they “LOVED IT!” to quote the 5-year old.

I have found many versions of this cookie, check the bottom for one with chocolate in it. So even though these are full of protein and fiber, they are a treat that you’ll be glad to share with your kids. Well, I don’t know about the sharing part, but you’ll feel good about eating them.

Shopping List:

1/2 cup honey

1/2 cup brown sugar

1 cup peanut butter

2 cups quick-cook oats

1 teaspoon vanilla

1/4 teaspoon cinnamon

Instructions:

1. Spray an 8 x 8 inch pan with cooking spray and set aside.

2. In a small saucepan on medium heat melt honey and brown sugar until sugar is dissolved, about 1 minute. Remove from the heat and stir in peanut butter and vanilla.

3. In a medium bowl combine oats, cinnamon and peanut butter mixture until oats are moist.

4. Press dough into prepared pan and then place wax paper on top to even out the top.

5. Refrigerate for at least 30 minutes, then cut into bite-sized pieces. Lay them on a cookie sheet lined with wax paper and freeze them for another 30 minutes. Once frozen on the tray, transfer them  to a freezer safe zippered bag and store in the freezer for up to 3 months. I prefer the firmness of these treats frozen, but for a softer texture leave them in the refrigerator for up to a month.

Check here for chocolate Variations from the Food Network and Brown Eyed Baker.