Butterscotch

Butterscotch Shortbread

5:20 AM


Butterscotch Shortbread

1 cup butter, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1/2 cup butterscotch chips, finely chopped

1/2 cup milk chocolate English toffee bits


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter, or roll into balls and flatten with bottom of a glass.  Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Remove to wire racks.


Cinnamon

Maple Snickerdoodle Cookies

5:52 AM

 


Maple Snickerdoodle Cookies


2 cups all-purpose flour 

1 ½ teaspoons baking powder 

¼ teaspoon baking soda 

1 ½ teaspoons ground cinnamon 

½ cup margarine, softened 

1 cup white sugar 

3 tablespoons real maple syrup 

1 egg 

½ cup white sugar 

¼ cup maple sugar


Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. Step 2 In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Step 3 Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.


Christmas Cookies

Mexican Wedding Cookies

5:44 AM

 



Mexican Wedding Cookies 


2 sticks (1 cup) salted butter, at room temperature

1/2 cup granulated sugar 

1 tablespoon vanilla extract 

Zest of 1 orange 

2 cups all-purpose flour 

Pinch of kosher salt 

2/3 cup finely chopped pecans 

1/2 cup powdered sugar 


Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand. Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes. Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely. Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Makes around 40 cookies.


Cookies

Pecan Pie Cookies

5:47 AM

 


Pecan Pie Cookies


1 cup packed brown sugar 

3/4 cup salted butter, softened

1 egg

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder


Filling

1 cup chopped pecans

1/2 cup packed brown sugar

1/4 cup milk

1 tsp. vanilla


Preheat oven to 350°F. For cookies, beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly. Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling. Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.

chocolate chips

Chocolate Oatmeal Cookies

8:00 AM



Chocolate Oatmeal Cookies


1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup margarine

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

1 ¼ cups rolled oats

½ cup semisweet chocolate chips


Preheat oven to 350 degrees. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Bananas

Monkey Bars

7:59 AM



Monkey Bars

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 medium ripe banana, mashed
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar, optional

Preheat oven to 350°. In a large bowl, beat butter, brown sugar and peanut butter until blended. Gradually beat in egg, banana and vanilla. In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture, mixing well. Spread into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, dust with confectioners' sugar.

Cherries

Cherry Kiss Cookies

8:00 AM




Cherry Kiss Cookies

1 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract or cherry extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped

Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries. Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Makes 3-4 dozen.

Bars

Chocolate Butterscotch Caramel Bars

7:09 AM




Chocolate Butterscotch Caramel Bars

 1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
1 (13.5-ounce) can dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly. Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

Apple Pie

Apple Pie Bars

8:00 AM



Apple Pie Bars

For the crust:
1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

For the apple filling:
1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a parchment lined 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into squares.

Cake

Texas Sheet Cake Cookies

7:00 AM




Texas Sheet Cake Cookies

1/2 cup butter, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

Icing
1/2 cup butter
2 Tbsp cocoa powder
3 Tbsp milk
2 1/2 cups powdered sugar

Preheat oven to 350°. Line baking sheet with parchment or silicone mat, set aside. In a bowl beat butter and sugar together until light, scraping sides frequently. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake! Transfer to a wire rack to cool. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow icing to set before serving. (Makes 18-24 cookies)

Chocolate

Hugs and Kisses Cookies

8:11 AM




Hugs and Kisses Cookies

12 ounces semisweet chocolate chips
1 cup packed brown sugar 
1 cup granulated sugar 
1 stick (8 tablespoons) salted butter, softened 
3 large eggs 
1 tablespoon vanilla extract 
2 cups all-purpose flour 
1/2 cup cocoa powder 
1 teaspoon baking powder 
1/2 teaspoon kosher salt 
2 cups sprinkles 

Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined. Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined. Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.


Cookies

Pumpkin Cheesecake Snickerdoodle Cookies

8:00 AM


Pumpkin Cheesecake Snickerdoodle Cookies

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Cream Cheese Filling
8 ounces cream cheese- softened
1/3 cup powdered sugar
1 teaspoons vanilla extract

For cinnamon-sugar coating:

1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon

Whisk together flour, baking powder, salt, cinnamon and set aside.Beat together butter and sugars until fluffy. Mix in pumpkin puree, an egg and vanilla. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour. Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour. Preheat oven to 350F and line baking sheets with parchment paper. In a small wbowl combine sugar and cinnamon for coating. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon -sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart *between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top) Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack) Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely. Makes around 2 to 2 1/2 dozen.

Chocolate

Mexican Chocolate Crinkle Cookies

12:00 PM


Mexican Chocolate Crinkle Cookies

3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar

In a large saucepan melt butter and chocolate on low heat, stirring until smooth. Remove from heat. Mix in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually mix into brown sugar mixture. Cover dough and refrigerate until firm; about 1 hour. Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling. About 2 dozen.

Cherries

Cherry Chocolate Chunk Cookies

11:00 AM

These fudgey, fruity gems are just the thing to satisfy any chocolate craving! Sometimes I substitute the cherries with cranberries. So good! 

Cherry Chocolate Chunk Cookies


1/2 cup butter, softened
3/4 cup sugar
1 large egg
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1/2 cup dried cherries

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack. Yield: about 1-1/2 dozen.

Chocolate

Pumpkin Butterscotch Oatmeal Cookies

12:00 PM

These yummy cookies have a texture that is more like a muffin. I used half butter and half shortening, and added a dark chocolate Hershey’s kiss on top for an extra treat.



Pumpkin Butterscotch Oatmeal Cookies

1 cup butter flavored shortening 
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2-1/2 cups old fashioned oats
1 cup butterscotch chips

Preheat oven to 350 degrees F (175 degrees C) Beat shortening, 
brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth. Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet. Bake in the preheated oven until light golden brown, 8 to 10 minutes. About 4 dozen.

chocolate chips

Chocolate Butterscotch Caramel Bars

11:00 AM

I couldn’t wait to try this bar cookie recipe from the Pioneer Woman. Saying that these are rich is an understatement! Easy to make, they will satisfy the craving of any sweet tooth!





Chocolate Butterscotch Caramel Bars


Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature

Cookies

Ginger Cookies

12:00 PM

These cookies made my house smell amazing while they were baking! They are perfectly spiced and delicious. My guys gobbled them up almost as fast as they came out of the oven.


Ginger Cookies

3/4 cup butter, softened ( 1-1/2 sticks)
1 cup sugar
1 large egg
1/4 cup molasses
2-1/4 cups all purpose flour
2 tsps. ground ginger 
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. In a separate bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture and combine. Roll into 1-1/2 inch balls, then roll the balls in the additional sugar. Place two inches apart on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes until puffy and lightly browned. Col on wire racks. Makes around 1-1/2 dozen cookies.