Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons butter
• 4 tablespoons milk
• 1/2 cup brown sugar
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a bowl, cream together the butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by teaspoonfuls. Bake for 10 to 12 minutes in the preheated oven. Transfer to a cooling rack and allow to cool completely before glazing. .

To make the glaze, melt the butter. Add milk and brown sugar, then remove from the heat. Add powdered sugar and vanilla. Stir until smooth. Glaze the cooled cookies with warm glaze.

Makes 4 dozen cookies.

Substitutions:

I had to add a little extra powdered sugar to the glaze (about 1/3 cup)

Recipe courtesy of Barb Gearinger.

Read my review of this recipe.

Ingredients:

• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chip
• 1 cup butterscotch chip
• 1 cup chopped walnuts
• 1 cup shredded coconut

Directions:

Preheat oven to 325 degrees. Butter a 9×13 baking pan.

Combine the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter at medium speed until smooth and creamy.  Add both sugars and beat for another 3 minutes. Add the eggs, one at at time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer to low and add the dry ingredients, mixing just until combined. Fold in the chips, walnuts, and coconut. Scrape the batter into the prepared pan and use the spatula to even the top.

Bake for 40 minutes, or until a knife inserted into the center comes out clean. The blondies should pull away from the side of the pan a little and the top should be honey brown. Transfer the pan to a wire rack to cool for 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies at room temperature right side up.

Makes 32 bars.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

• 3 cups old fashioned oats
• 1 cup flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon  salt
• 1 cup butter (2 sticks), softened
• 1 cup peanut butter, smooth or chunky
• 1 cup sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chocolate chips or chunks

Directions:

Preheat oven to 350 degrees.

Combine the oats, flour, baking soda, cinnamon, and salt.

In a large mixing bowl, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth and creamy, about 5 minutes. add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the chips. Chill the dough at least 4 hours before scooping rounded tablespoons onto a baking sheet or scoop rounded tablespoons of dough onto a baking sheet and chill for at least 2 hours.

Bake for 12 minutes or until just golden brown around the edges. Let cook on the sheet for 2 minutes before transferring to a wire rack. The cookies will firm as they cool.

Makes 66 cookies using a 1 1/2 tablespoon cookie scoop.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

Brownie:

• 1 ounce unsweetened chocolate, chopped
• 5 ounces bittersweet chocolate, chopped
• 1/4 cup plus 2 tablespoons (96 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (110 g) brown sugar
• 2 eggs
• 1/4 cup (35 g) wheat flour
• 1/2 teaspoons salt
• 6 ounces bittersweet or semi sweet chocolate, chopped

Peanut Butter Topping:

• 1 cup (266 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (60 g) powdered sugar
• 1/4 teaspoon salt

Ganache:

• 1 cup cream
• 4 ounces semi sweet chocolate, chopped

Directions:

Preheat oven to 300 degrees. Line an 8×8 inch pan with parchment paper large enough that is hangs over the side of the pan (so it’s easy to lift out later)

Place both chocolates in a microwaveable bowl. Microwave for 1 minutes, stir, and microwave again for another minute, being careful not to burn the chocolate. Stir until melted and set aside.
In another bowl, beat the peanut butter and butter until soft. Add the sugar and peanut until blended. Add both of the melted chocolates, mixing for about a minute, scraping the sides of the bowl as needed. Add the eggs and mix to blend. Whisk together the flour and salt. Add the mixture to the bowl and mix on low speed for about a minute. Fold in the chopped chocolate. The batter with be thick. Spread the batter into the prepared pan and bake for 25 to 30 minutes. The brownie will feel soft to the touch, but it will firm up as it cools. Cool completely.

To make the peanut butter topping, place all the ingredients in a bowl and beat until smooth. Spread over the cooled brownies and refrigerate until set.

To make the ganache, bring the cream to a boil and pour it over the chocolate. Allow to set for a minute and then stir until melted. Allow it to cool before spreading it over the brownies.

Store the brownies in the refrigerator, for allow them to come to room temperature before serving. They will keep for 3 weeks in refrigerator.

Makes 16 bars.

Nutrition:

Substitutions:

Excellent brownies, but I think the ganache is unneeded and will skip it next time.

Recipe courtesy of Brownie Points: Over 100 Outrageously Delicious and Easy Variations on North America’s Favorite Dessert

Read my review of this recipe.

Ingredients:

• 1/2 pound (2 sticks) butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 to 1 1/2 cups raisins

Directions:

Heat oven to 350 degrees.

In large bowl, beat butter and sugars until fluffy. Add eggs, milk and vanilla; beat well. In a seperate bowl, combine the flour, baking soda, cinnamon, and salt. Add the flour mixture to the butter mixture and mix well. Stir in oats and raisins. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered

Makes about 24 bars.

Nutrition:

Substitutions:

I used a combination of whole wheat flour and all-purpose flour.

Recipe courtesy of Quaker Oats.

Read my review of this recipe.

Ingredients:

• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons granulated sugar
• 2 large eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 1/4 cups old-fashioned oats
• 1 1/2 cups packaged shredded sweetened coconut
• 12 oz dark chocolate chunks (about 2 cups)
• 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped **

Directions:

** To toast the almond, spread on a baking sheet and bake in a 350 degree oven for 5 to 7 minutes, until you can smell them. Remove from the baking sheet, allow them to cool slightly, and then chop.

Beat together the butter and both sugars. Once fluffy, add the eggs and the extracts and beat well. Add the flour mixture and mix until just blended. Stir in oats, coconut, dark chocolate, and almonds.

Drop heaping tablespoonful (or a 1 1/2 tablespoon cookie scoop) onto a baking sheet about 2 inches apart. Bake them at 350 degrees for 8 to 10 minutes, or until the edges just turn brown. Cool on the baking sheets for 1 minute before transferring to a cooling rack.

Makes 4 1/2 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of epicurious.

Read my review of this recipe.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cup light or dark brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1 large egg plus 1 large egg yolk
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 2 cups white chocolate chips

Directions:

Combine the flour, baking soda, and salt together in medium bowl; set aside. In another bowl, cream the butter and sugars until light and fluffy, 4 to 5 minutes. Mix in the egg, yolk and vanilla. Add dry ingredients in several stages and beat at low speed just until combined. Stir in chips.

Using a 1 1/2 tablespoon scooper, scoop cookie dough onto a parchment paper lined cookie sheet. Chill the cookie dough balls for at least 6 hours, or up to 48 hours. When ready to bake, heat oven to 350 degrees. Transfer cookie dough balls to another cookie sheet, spacing them about two inches apart. Bake for 8 to 10 minutes, just until the edges begin to turn brown. Remove from the oven and transfer to wire racks to cool.

Makes 3 1/2 dozen cookies.

Nutrition:

Substitutions:

Recipe adapted from Alton Brown.

Read my review of this recipe.

Ingredients:

• 1/2 pound bacon
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup of flour
• 1/4 teaspoon baking soda
• 2 cups of multi-grain flakes or corn flakes
• 1/2 cup raisins

Directions:

Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, multi-grain flakes and raisins.

Drop by rounded tablespoonful onto ungreased cookie sheet. Space 2 inches apart. Bake about 10 minutes, or until the edges of the cookies are golden. Remove to rack to cool.

Makes about 2 dozen cookies.

Nutrition:

Substitutions:

I cooked the bacon in the microwave, between sheets of paper towels.

Recipe courtesy of Cookin’ in the ‘Cuse.

Read my review of this recipe.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons instant coffee granules or espresso powder, dissolved in 1 tablespoon of hot water, cooled to room temperature
• 2 teaspoons vanilla
• 1 teaspoon grated orange peel (optional)
• 1 cup white chocolate chips
• 1 cup chocolate covered toffee bits (Heath Bars)

Directions:

Preheat oven to 350 degrees. Grease a 13×9-inch baking pan. Combine flour, baking soda, salt, and cinnamon in a large bowl. Set aside. Beat butter and sugars with an electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add coffee mixture, vanilla, and orange peel, if desired; beat well. Stir in chocolate chips and toffee bits.

Pour batter evenly into prepared pan. Bake 25 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 30 bars.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 3/4 cups (1 1/2 sticks), butter, softened
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking soda
• Powdered sugar
• Decorating gels – for eyes, nose, and buttons

Directions:

Mix cream cheese, sugar, butter, and vanilla with an electric mixer on medium speed until well blended. Add flour and baking soda; mix well.

Shape dough into equal number of 1/2-inch and 1-inch diameter balls. Using 1 small and 1 large ball for each snowman, place balls, slightly overlapping, on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in additional flour. Repeat with remaining dough.

Bake at 325 degrees for 19 to 21 minutes, or until lightly browned. Cool on wire rack. Sprinkle each snowman with powdered sugar. Decorate with decorating gels.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Bible