Cookie Bible

Coconut Cupcakes 3/4 pound (3 sticks) unsalted butter, room...

Mon, 01 Sep 2008 17:36:41 -0400

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners’ sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

source

Reese’s Peanut Butter Cup Cheesecake Ingredients 4 (8...

Sat, 16 Aug 2008 16:31:17 -0400

Reese’s Peanut Butter Cup Cheesecake

Ingredients

4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
4 eggs
2 tablespoons flour
1/2 cup sour cream
1 teaspoon vanilla
16 Reese’s cups, chopped

Preparation

Preheat oven to 425F.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each.
Add flour, sour cream and vanilla.
Pour half of batter in crust lined 9” springform pan (see below for crust recipe).
Sprinkle Reese’s on top.
Pour remaining batter over top.
Bake at 425F for 15 minutes, then reduce heat to 225F and bake for an hour. (This 2 different heat seatings worked wonderfully! My cheesecake didn’t even crack!)
Chill cheesecake in the refrigerator for 2-4 hours.
Garnish with Reese’s cups and drizzle warmed chocolate over the top.

Crust

1 cup Oreo cookie crumbs
1 cup vanilla wafer crumbs
4 tablespoons unsalted butter, melted

Mix together and press onto bottom and sides of greased 9” springform pan.

Here are some pictures from the one I made last night.

This is the center of the cheesecake. Look at all those yummy chunks of Reese’s!

Here’s the second layer of cheesecake going over the top of the Reese’s.

Here’s the top of my finished cheesecake. I didn’t have time to drizzle melted chocolate over it.

Vanilla Cheesecake with Cherry...

Sat, 16 Aug 2008 12:08:38 -0400

Vanilla Cheesecake with Cherry Topping

Ingredients

CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray

FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise

TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water

Preparation

Preheat oven to 400°.

To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Yield

16 servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)

Snickers Pie(adapted from Mimi Silbert’s recipe found in...

Sat, 16 Aug 2008 12:04:00 -0400

Snickers Pie
(adapted from Mimi Silbert’s recipe found in the SF Chronicle)
(makes one 9-inch pie; approximately 12 to 16 servings)

Crust
2 cups graham cracker crumbs
3 tablespoons light brown sugar
4 ounces (1 stick/ 8 tablespoons) unsalted butter, melted

Fudge Layer
4 ounces (1 stick/ 8 tablespoons) unsalted butter, cut into 8 pieces
4 ounces bittersweet or semisweet chocolate, chopped
5 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
8 ounces of Snickers candy bars, cut into 1/2-inch pieces
(I weighed the Snickers without wrappers)

Cream Cheese Layer
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract

Glaze
2 ounces semisweet chocolate, chopped
3 tablespoons heavy cream

(I used a different chocolate glaze recipe to top my pie but I didn’t like it my topping recipe. I included the original glaze recipe instead of the one I used. So if you make the pie, your topping might look different from what is shown in my photos.)

For the crust:
Preheat oven to 350 degrees F. Butter a 9-inch deep-dish glass pie pan.

Combine graham cracker crumbs and brown sugar in a mixing bowl. Add melted butter, stirring until well incorporated. Press mixture evenly onto the bottom and up the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to cool.

Keep the oven temperature at 350 degrees.

For the fudge layer:
Combine butter and bittersweet chocolate in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

Sift together flour, cocoa powder, baking powder and salt into a mixing bowl. Set aside dry ingredients.

Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.

Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.

For the cream cheese layer:
Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg, egg white and vanilla and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the glaze:
Combine chocolate and cream in the top of a double boiler. Set over simmering water and stir until chocolate is just melted and smooth. Remove from heat. Spread or drizzle decoratively over the pie.

Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days ahead. Cover loosely with foil and keep refrigerated.

A cross between - “Death by Chocolate/To Die for...

Sat, 16 Aug 2008 11:42:04 -0400

A cross between - “Death by Chocolate/To Die for Cake

Ingredients:

Chocolate cake mix
Chocolate mouse or pudding mix (your choice)
Cool whip
Chopped nuts (your choice)
Crushed chocolate covered toffee bars
Strong coffee

Directions:

Bake cake according to package directions, let cake cool. Poke holes in top of cake, pour a cup of coffee over cake, let liquid absorb. Crumble cake into trifle bowl, top with chocolate mouse or pudding, then sprinkle nuts and crushed candy over pudding, top with cool whip, and repeat layers. Sprinkle nuts and candy on top.

Enjoy!

Mama Daisy’s Banana Pudding 2 1/2 cups sugar 6...

Wed, 13 Aug 2008 22:35:17 -0400

Mama Daisy’s Banana Pudding

2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream

In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 10 minutes.

Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.

Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.

Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.

Peanut Butter Filled Chocolate Cupcakes ½ cup unsalted butter,...

Thu, 07 Aug 2008 17:00:44 -0400

Peanut Butter Filled Chocolate Cupcakes

½ cup unsalted butter, at room temperature
2 ¼ cups lightly packed brown sugar
2 tsp vanilla extract
3 eggs
2 ounces unsweetened chocolate, melted
2 heaping TBSP cocoa powder
2 ¼ cups sifted cake flour
2 tsp baking soda
½ tsp salt
1 cup sour cream
¾ cup boiling water

Preheat oven to 350F.
Grease cupcake pans and set aside.
Place the butter, sugar and vanilla in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often , until well blended, about 3 minutes. Add the cocoa powder. Mix until combined. With the mixer on low speed, add the eggs, on at a time, scraping down the sides of the bowl and mixing well after each addition. Continue to beat for 5 minutes, until light and fluffy. Stop the mixer, add the melted chocolate, and mix well. Combine the flour, baking soda, and salt. Add about ½ the ingredients followed by about ½ of the sour cream and beat well. Add the remaining dry ingredients followed by the remaining sour cream, scraping down the sides of the bowl and beating well after each addition. Add the boiling water and beat until smooth.
Scoop(ice cream scoop works best) batter into prepared pans. Bake for 15-20 minutes until cake springs back when touched lightly in the center. Let cool for about 10 minutes and remove from pan. Let cupcakes cool completely.
Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
milk to thin out filling

Beat cream cheese and peanut butter until combined.
Add powdered sugar and vanilla and beat until combined.
Add the milk and beat until combined. Add milk until your reach desired consistency.

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2-3 cups powdered sugar

Chop chocolates and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
Let sit for 1 minute then stir until combined.
Add butter and vanilla and stir until combined.
Transfer to the bowl of an electric mixture and let cool for 10 minutes.
Sift powdered sugar into the mixture and beat until combined. Add more sugar if needed.
Continue to beat with an electric mixer until lighter in color and creamy.

Assemble
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with a teaspoon or so of peanut butter filling. I used a piping bag, this makes it much easier.
Replace top.
Frost with ganache.

1 Dish Blueberry Cheesecake Batter Mazola PureTM Cooking...

Thu, 07 Aug 2008 16:55:28 -0400

1 Dish Blueberry Cheesecake

Batter
Mazola Pure^TM Cooking Spray
1-1/2 cups all-purpose flour
2 envelopes Fleischmann’s® RapidRise Yeast
1/4 cup sugar
1/4 teaspoon salt
2/3 cup milk (very warm 120-130°F)
1/4 cup butter or margarine, melted
1 egg

Blueberry Sauce
1-1/2 cups blueberries, fresh OR frozen
1/3 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
1/2 teaspoon almond extract
Cheesecake
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon corn starch
1/2 teaspoon pure vanilla extract
1 egg

MIX batter ingredients together in a pre-sprayed 8x8-inch baking dish. Allow mixture to rest while preparing blueberry sauce and cheesecake. Combine blueberry sauce ingredients in a saucepan and bring to a boil. Boil for 1 to 2 minutes until sauce is thickened. Whip cheesecake ingredients in a mixing bowl with an electric mixer until smooth.TOP batter with dollops of cheesecake mixture and blueberry sauce. Swirl mixtures together using a knife.BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, until cheesecake is set.Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Sweet Potato Souffle3 cups mashed sweet potatoes (baked 4 sweet...

Thu, 07 Aug 2008 16:51:04 -0400

Sweet Potato Souffle

3 cups mashed sweet potatoes (baked 4 sweet potatoes for about 50 minutes wrapped in foil, let cool, peeled and mashed)
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter

Preheat oven to 350.In a large bowl with an electric mixer; combine potatoes, white sugar, soft butter, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
In a smaller bowl combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake for 30 to 35 minutes.

Easy Tiny Cinnamon Rolls Ingredients 1 (8-ounce) can...

Thu, 07 Aug 2008 13:10:00 -0400

Easy Tiny Cinnamon Rolls

Ingredients

1 (8-ounce) can refrigerated crescent rolls
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract

Preparation

Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.

Stir together sugar and cinnamon; sprinkle evenly over rectangles.

Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.

Bake at 350° for 12 minutes.

Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.

Yield

20 rolls

Blueberry-Cinnamon Muffins Ingredients 1/4 cup regular...

Thu, 07 Aug 2008 13:01:25 -0400

Blueberry-Cinnamon Muffins

Ingredients

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Preparation

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Yield

15 muffins (serving size: 1 muffin)

Mini Cherry Cheesecakes For this recipe you will need a mini...

Thu, 07 Aug 2008 12:49:03 -0400

Mini Cherry Cheesecakes

For this recipe you will need a mini cheesecake pan

1 eight oz. package cream cheese, softened
1 egg
1 t. vanilla
1/4 C. sugar

Crust:
1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter

Topping: Canned cherry pie filling

Preheat oven to 375 degrees.
In a medium bowl, mix graham cracker crumbs, sugar and butter with a fork until well combined.
Divide crumb mixture evenly between the 12 cups of your mini-cheesecake pan. Using your fingers (if you don’t have long nails!) press crumbs firmly onto the bottom and partially up the sides of each cup; set aside.
Using an electric mixer, blend softened cream cheese, egg, vanilla and sugar together in a medium bowl.
Spoon cream cheese mixture into each cup (they will only be half filled).
Bake for 14 minutes in a preheated 375 degree oven.
Remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool completely.
Top with cherries and refrigerate until ready to serve.
Enjoy!

Homemade Sno-Ball Cupcakes

Thu, 07 Aug 2008 12:46:41 -0400

Homemade Sno-Ball Cupcakes

Triple Malt Chocolate Cake INGREDIENTS 2 cups malted milk...

Wed, 06 Aug 2008 17:02:00 -0400

Triple Malt Chocolate Cake

INGREDIENTS

2 cups malted milk powder
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
3/4 teaspoons baking soda
3 large eggs
1 1/3 cups granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/3 cups whole milk
Vanilla Malt Frosting
1 cup malted milk balls, coarsely chopped

INSTRUCTIONS

Heat the oven to 325°F and arrange the rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps. Set aside.
Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press malt balls into the frosting around the sides of the cake and serve.

How to Make a No Bake Peanut Butter Ball Line a cookie sheet...

Sun, 03 Aug 2008 16:15:20 -0400

How to Make a No Bake Peanut Butter Ball

Line a cookie sheet with parchment paper

Break 2 cups of unfrosted corn flakes into smaller pieces

Combine crumbled corn flakes with 2/3 cup of confectioners’ sugar, 1/2 stick of softened unsalted butter, and 2/3 cup of either smooth or chunky peanut butter using either a wooden spoon or your hands

Shape peanut butter mix into approximately 1-inch balls and place them on prepared cookie sheet

Spread about ¼ cup of chopped peanuts in a flat dish

Coarsely chop 5 oz of semisweet chocolate and combine it with 1 teaspoon of vegetable oil in a heat proof bowl.

Bring some water to a simmer in a saucepan over medium heat

Position the bowl of chopped chocolate and vegetable oil over this saucepan. Make sure that bottom of bowl does not touch the simmering water

Stir constantly to slowly melt the chocolate. Then remove chocolate from heat, but keep bowl over pot of water

Using two forks, dip one cookie at a time in the melted chocolate

Transfer it to the dish containing chopped peanuts, and coat it evenly

Place it back on parchment-lined sheet. Repeat with the remaining cookies, adding more chopped peanuts as needed (about 1 cup in total for this recipe)

Repeat the heating procedure if chocolate begins to thicken.

Either air dry these chocolate peanut butter balls or refrigerate them. To easily create another variety, do not coat them with chopped peanuts.

CREAM CHEESE BROWNIES 4 squares unsweetened chocolate3/4 cup...

Sun, 03 Aug 2008 16:11:00 -0400

CREAM CHEESE BROWNIES

4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

Preheat oven to 350°F.

Grease a 13x9-inch aluminum foil baking pan.

Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.

Reese’s Quiches Combine:1/2 cup white sugar1/2 cup firmly...

Sun, 03 Aug 2008 15:00:00 -0400

Reese’s Quiches

Combine:

1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened margarine or butter

and beat till light and fluffy, whether by hand or in an electric mixer.

Add:

1/2 cup smooth peanut butter (you can use chunky at a pinch)
1 large egg (room temp)
1 teaspoon vanilla

blend for several minutes.

Add dry ingredients:

1 1/4 cup flour
1 teaspoon baking soda
Pinch salt, more if PB is unsalted

and fold in. Batter will be fairly loose. Chill some hours or overnight. Put the bags of PB cups in the fridge too.

To bake: Preheat oven to 350 F.

Bring dough out at the same time you start the oven preheating. I sometimes use this time to unwrap the PB cups (which I put back in the fridge … this is the one thing you want cold). I use my trusty 1” scoop to portion it out. Try for a scant fill (around half the scoop) as that means that you will get more cookies. Seriously, it doesn’t need a lot, and the baking soda will make it puff out.

After all the cups of the pan are filled (or water put in the empties!) I wash my hands and poke my index fingers in the center of each dough ball (a la thumbprint cookies). This will help it cook better, but by all means, don’t worry about making little tart shells.

Bake for six or seven minutes, or until it is starting to get browner on the edges.

While the cookies are baking, make sure all the candy is unwrapped. If the candy is cold, I can easily unwrap 24 in seven minutes. It takes longer if the candy is warm.

When the timer goes off, remove the pans from the oven. The cookies will have puffed. Using the pads of your thumb or fingers, firmly place a peanut butter cup in the middle of each cookie “pillow”. Cookie edges should be even with or above the candy, as much as possible.

Place back in the oven for 45 seconds to one minute. No longer. Remove and cool on racks for some time until the chocolate has set back up again. This will take at least an hour. Do not rush this part.

Makes 4-7 dozen

Heath Bar Cookies INGREDIENTS 2 1/2 cups all-purpose flour1...

Sun, 03 Aug 2008 12:27:10 -0400

Heath Bar Cookies

INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren’t too big. These cookies spread!)

5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

Peanut Butter Bars II

Sun, 03 Aug 2008 12:21:00 -0400

1/4 teaspoon salt
1 cup light brown sugar
1/2 cup white sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (13 ounce) package miniature chocolate covered peanut butter cups, halved
2 cups semisweet chocolate chips
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Coat a 13 x 9 x 2 inch pan with nonstick cooking spray.
Stir together flour, baking powder, and salt in small bowl. Beat together sugars, 1/2 cup butter and peanut butter in a large bowl with electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture to blend. Fold in chopped nuts.
Pour batter into prepared pan. Press the peanut butter cups lightly into the batter.
Bake at 350 for 20-25 minutes. Cool in pan.
To Make Topping: Melt chocolate and 1/2 cup butter in a small bowl in the microwave in 30 second intervals, stirring after each interval, until smooth. Drizzle the chocolate in pan. Cut into bars.

Snickerdoodle Cookie Recipe Ingredients • 1/2 cup butter,...

Sun, 03 Aug 2008 12:15:56 -0400

Snickerdoodle Cookie Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Cookie Bible

Coconut Cupcakes 3/4 pound (3 sticks) unsalted butter, room...

Reese’s Peanut Butter Cup Cheesecake Ingredients 4 (8...

Vanilla Cheesecake with Cherry...

Vanilla Cheesecake with Cherry Topping

Ingredients

Preparation

Yield

Snickers Pie(adapted from Mimi Silbert’s recipe found in...

A cross between - “Death by Chocolate/To Die for...

Mama Daisy’s Banana Pudding 2 1/2 cups sugar 6...

Peanut Butter Filled Chocolate Cupcakes ½ cup unsalted butter,...

1 Dish Blueberry Cheesecake Batter Mazola PureTM Cooking...

Batter

Blueberry Sauce

Cheesecake

Sweet Potato Souffle3 cups mashed sweet potatoes (baked 4 sweet...

Easy Tiny Cinnamon Rolls Ingredients 1 (8-ounce) can...

Ingredients

Preparation

Yield

Blueberry-Cinnamon Muffins Ingredients 1/4 cup regular...

Ingredients

Preparation

Yield

Mini Cherry Cheesecakes For this recipe you will need a mini...

Homemade Sno-Ball Cupcakes

Triple Malt Chocolate Cake INGREDIENTS 2 cups malted milk...

How to Make a No Bake Peanut Butter Ball Line a cookie sheet...

CREAM CHEESE BROWNIES 4 squares unsweetened chocolate3/4 cup...

Reese’s Quiches Combine:1/2 cup white sugar1/2 cup firmly...

Heath Bar Cookies INGREDIENTS 2 1/2 cups all-purpose flour1...

INGREDIENTS

Peanut Butter Bars II

DIRECTIONS

Snickerdoodle Cookie Recipe Ingredients • 1/2 cup butter,...

Snickerdoodle Cookie Recipe

Ingredients

Directions