Halloween Candy Cookies

This wonderful cookie recipe is a fun way to use some of the leftover candy from Halloween, if there is any leftover! If there isn't leftovers, buy regular size candy bars and cut them up; this recipe is well worth the little bit of time that it takes. This is basically a buttery-rich chocolate chip cookie recipe that has been expanded and chopped up candy bars are added instead of chocolate chips. What a treat for the family. Blessings...

Recipe:

3-2/3 cups unbleached all-purpose flour
1-1/2 tsp. baking powder
1-1/4 tsp. baking soda
3/4 tsp. salt
1 cup butter, softened
1-1/4 cups firmly packed light brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract
2 to 3 cups chopped candy bits (such as Butterfingers, Baby Ruth's, Heath Bars, Reese's Peanut Butter Cups, Snickers, etc.) 3 cups is best!

1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla.
3. Reduce speed to low, gradually add flour mixture and mix just until combined. You will need to stop the mixer in order to scrape the bowl because the dough is thick and heavy.
4. Stir in the candy bits using a large spoon.
5. Preheat the oven to 350 degrees.
6. Drop dough by tablespoons onto parchment-lined baking sheet. Bake 13 to 15 minutes. Cool on baking sheet 2 minutes to set cookie. Transfer to a wire rack to cool completely.

Yield: about 4 dozen cookies
Per cookie (using jelly beans): 100 calories according to the recipe publisher. It would be impossible to do a calorie count because of the variety of candy available; just enjoy!

This recipe came from a 2013 newspapers insert called, "Relish Magazine".

Bryan Ehrenholm's Gooey Chewy Chocolate Cookies

When we lived in Modesto, Bryan Ehrenholm was the owner of a deli and, I believe, bakery combination where he served lunch and some of the best pies sold anywhere around the area. I do not know if he is still in business. During this time "cake mix" cookies were all the rage, so when I came across his recipe for these
Gooey Chewy Chocolate Cookies in our local newspaper I clipped it out and put it away, for a very long time. This week I decided to give the recipe a try and I'm very glad that I did. These cookies are wonderful, and so easy being made with only four ingredients. The cookies are large and chocolaty, definitely a kid-friendly recipe, as well as mom and dad! Blessings...

Recipe:

1 box devil's food cake mix (I used Triple Chocolate Fudge cake mix)
1 stick of butter, softened
3 eggs
2 cups chocolate chips (or white or peanut butter chips)

1. Combine the cake mix, butter and eggs in a large mixing bowl using an electric mixer.
2. Stir in the chips.
3. Drop cookie dough on ungreased or parchment paper lined baking sheets using a soup spoon.
4. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake. Cookies will puff up when in the oven, then fall as they cool. Cool on baking sheet for 1 to 2 minutes to set before removing to wire racks to cool completely.

Yield: 24 cookies
182 calories each using white chocolate chips

Valentine Goodies for the Kids

We have some new neighbor boys that have been a tremendous help to my husband and I this fall and winter season. These two young boys, and two of their friends, have come to our home to help with the raking of piles of leaves and the moving of many shovels-full of snow. What a blessing they have been to us and our aching backs!

Since I didn't get my holiday baking done in December, and the ingredients were still on the pantry shelves waiting to be turned into cookies and candy, I decided to make up this tray of our favorites as a "thank you" gift to the boys and their family. The recipes that I have used are for the Sugar Cookies posted on 2/12/2010, Peanut Pralines posted on 2/20/2013, Double Chocolate Fudge posted on 2/14/2013, Porcupine Cookies posted on 2/8/2014 and Chocolate Cherry Cookies posted on 2/22/2013. Giving a gift of candy and cookies is such a wonderful way of saying, "thank you", "I love you", or "Happy Valentines Day". Happy Valentine's Day to you! Blessings...

Porcupine Cookies

Do you remember the movie, "Tortilla Soup", with Hector Elizondo? This movie was a cook's dream. I loved it. I had never heard of Porcupine Cookies until watching this film and I wondered what on earth they were. Well, quite by chance a few weeks later, in our local paper, I came across this recipe that I'm sharing today. These cookies are very unusual in that there is no flour; the sweetened condensed milk and coconut are the binding agents. They remind me of a cross between candy and a cookie. If you love coconut, you will love these cookies. Blessings...

Recipe:

1 cup pecan pieces
1 tbsp. butter
2-1/2 cups sweetened shredded coconut
1/2 cup chopped dried apricots
1/2 cup chocolate chips
7 oz. sweetened condensed milk

1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or use nonstick pans. Set aside.
2. Toss the pecans in the melted butter and spread in an ungreased rimmed baking pan. Bake for 10 to 15 minutes or until golden and aromatic. Set aside to cool, and then roughly chop.
3. Place chopped pecans and remaining ingredients in a bowl and mix with a wooden spoon until moistened.
4. Spoon about 2 tbsps. batter for each cookie onto cookie sheets and gently flatten to circles of about 2-1/4" in diameter. Bake 10 minutes or until coconut turns a very pale golden, being careful not to brown too much. Cool on pans for about 5 minutes to set before removing to wire racks to cool completely.

Yield: 2 dozen cookies

Chewy Sugar Cookies

I have been searching for the best part of this year for a soft, chewy sugar cookie for a friend and I. I found it at www.americastestkitchen.com. This test kitchen creates some of the best recipes I have ever used. These cookies are everything the name suggests; soft, chewy, covered in sugar, and very easy to prepare. They are not a cut-out cookie for decorating, but rather a stand-alone sugar cookie that is wonderful with a glass of milk or a cup of tea. Blessings...

Recipe:

2-1/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tbsps. unsalted butter, melted and still warm (I used salted butter)
1/3 cup vegetable oil
1 large egg
1 tbsp. milk
2 tsps. vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. Place 1-1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in small bowl and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with wooden spoon until soft homogeneous dough forms.
4. Divide dough into 24 equal pieces, about 2 tbsps. each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2-inches in diameter. Sprinkle tops evenly with 4 tsps. of sugar remaining in dish ( 2 tsps. per tray), discarding any remaining sugar.
5. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Yield: 2 dozen

Trailside Oatmeal Treats

This recipe is a variation of a traditional treat; good old-fashioned oatmeal chocolate chip cookies. I got this recipe from my Mom many years ago when my Grandma was still alive and, I believe, I was still a teenager. Oh, goodness, that was a while ago! I remember, very clearly, being in the kitchen with Mom and Grandma when the cookies came out of the oven and the three of us enjoying a snack together. I can not remember if any of my siblings were around or not, probably not, as not one of them loved to be in the kitchen like I did. I was always under my mom's feet, so to speak, when it came to cooking. I do hope you are making memories with some wonderful kid-friendly recipes like this one and the children in your life. Blessings...

Recipe:

1-3/4 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1/2 cup chunk peanut butter (we only eat creamy and it works great, as well)

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

2-1/2 cups uncooked quick-oatmeal (not instant)

1/2 cup semisweet chocolate chips

1/2 cup raisins, or more chocolate chips

 

1. Stir together flour, soda and salt; set aside

2. In a large mixing bowl beat butter, peanut butter and sugars until creamy.

3. Beat in eggs, milk and vanilla.

4. Stir in flour mixture and oats. By hand, stir in chocolate chips and raisins.

5. Drop dough by tablespoons onto ungreased baking sheets or baking sheets lined with parchment paper.

6. Bake in a 350 degree oven for about 15 minutes or until done. Cool on wire racks.  

Note: I don't have a clue how many the recipe makes for sure; I've never paid attention to that detail and I didn't write it down from Mom's recipe card. Oh, dear, but I do know there are 134 calories in each one, and worth every one!

 

Big Soft Ginger Cookies

During the Christmas season my niece encouraged our recipe group to try these cookies. I don't know if this is the same recipe she used because I couldn't find her post; it simply seemed to disappear from the groups file list but, I came across this recipe in one of my Better Homes and Gardens cookbooks this month and decided to give it a try. This wonderful cookie is nothing more than a large, soft gingersnap. This particular recipe was a reader-contributed recipe for a Better Homes and Gardens holiday baking story back in 1989. Who knows, it may be the same recipe my niece found online and made for her family for Christmas. It is worthy of making anytime of the year; they are delicious. Blessings...

Recipe:

2-1/4 cups unbleached flour
2 tsps. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 cup butter or shortening (I prefer butter)
1 cup sugar
1 egg
1/4 cup molasses
2 tbsp. sugar

1. In a medium mixing bowl combine flour, ginger, baking soda, cinnamon and cloves. Set aside.
2. In a large mixing bowl beat butter or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup sugar; beat until fluffy. This will take a few minutes. Add the egg and molasses; beat well. Stir dry mixture into egg mixture on low speed until thoroughly mixed in.
3. Shape dough into 11/2-inch balls (1 heaping tbsp. dough each). Roll balls in the 2 tbsp. sugar and place on ungreased cookie sheets about 2-1/2 inches apart.
4. Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack to cook completely.

Yield: 2 dozen
138 calories each, and worth every one!

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Chocolate-Cherry Cookies

Today's recipe is for the only cookies on the plate; they are pictured on the far left. The recipe for these cookies was a  reader contributed recipe to Better Homes and Gardens Magazine back in 1981, for which my husband will be forever grateful. The cookie base is a rich buttery dough to which a cherry is pressed into and then a candy-like frosting is added on top. These rich cookies are worthy of any special occasion. Blessings...

Recipe:

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1-1/2 tsps. vanilla
48 undrained maraschino cherries (about 2 10-oz. jars)
1 cup semisweet chocolate chips (6-oz pkg.)
1/2 cup sweetened condensed milk

1. In a medium mixing bowl combine flour, cocoa powder, salt, baking powder and baking soda.
2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and beat until well mixed. Add egg and vanilla; beat until light and fluffy.
3. On low speed, gradually add the flour mixture until completely combined. Dough will be stiff.
4. Shape dough into 1-inch balls; place on ungreased cookie sheets. Press down center of each ball with thumb.
5. Drain maraschino cherries, reserving juice. Place one cherry in the center of each cookie.
6. For frosting, in a small saucepan combine chocolate chips and sweetened condensed milk. Heat and stir over medium heat until chocolate is melted. Remove from heat and stir in about 4 teaspoons reserved cherry juice. You don't want the icing to be too thin and can add more juice if the icing gets too thick as it cools. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry.
7. Bake in a 350 degree oven about 10 minutes or until edges are firm. Let cool on pans for about 2 minutes until set. Remove to wire racks to cool completely.

Yield: 48-52 cookies
Note: You will have 3/4 cup of the sweetened condensed milk remaining which is perfect for half of a recipe of the Peanut Squares Candy posted earlier. Also, I add any remaining frosting from the cookies to the chocolate mixture for the Peanut Squares, as well. It is all made of the same stuff and works great to have no little bits leftover.

Peyton and Snowball Cookies

Our son and his family, along with my Mom and my brother, came to our home for Thanksgiving this year. Saturday evening, after a dinner of pizza, our son and daughter-in-love went to a hockey game leaving our grandchildren with us. We were thrilled with the opportunity of having one-on-one time with them. My three year-old granddaughter loves to help in the kitchen and since we aren't together nearly often enough, I wasn't going to let this opportunity pass by. We headed to the kitchen as soon as the baby was settled, and began our project. Peyton called these cookies Snowball Cookies. You and I know them as Russian Teacakes or Mexican Wedding Cakes. The recipe is simple, but so messy, so for her to call them snowballs fit in with the "snow", powdered sugar, that was everywhere. After we were done and the cookies were cooled, I let Peyton choose a cookie tin from my collection so we could make a gift for her parents. I then got out some Christmas note cards and she chose one to sign for them. She was so excited about the gift we made for Mommy and Daddy, and Grandma was thrilled to have had the opportunity to make a Thanksgiving memory with her granddaughter. Blessings...

Recipe: 

1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
2-1/4 cups unbleached flour
1/4 tsp. salt
3/4 cup finely chopped pecans
additional powdered sugar for dipping

1. In a large mixer bowl, beat together butter, sugar and vanilla.
2. While mixer is running on low speed, slowly add flour and salt; mix until completely blended. Stir in nuts.
3. Heat oven to 400 degrees.
4. Shape dough into 1-inch balls. Place about 1-inch apart on ungreased baking sheet. These cookies do not spread while baking.
5. Bake 10 to 12 minutes or until set but not brown.
6. Roll cookies in powdered sugar while hot, cool completely on wire racks. When cookies are cool, roll again in powdered sugar.

Yield: about 40 cookies

Chocolate Chunk Cookies

My husband is always looking for new chocolate recipes for me to prepare and with that thought in mind, he discovered this recipe in the AAA VIA magazine for Idaho. This particular issue is the November and December 2012 issue and the recipe comes from the Pearl Bakery in Portland, Oregon.
This recipe is a little more work than the traditional Toll House cookie recipe, but it is really worth the extra effort. We think the addition of fresh orange zest with the chocolate chunks makes this recipe a keeper. When the cookies are warmed in the microwave for 15 seconds they are so rich and gooey; a real taste treat for the family. Blessings...

Recipe:

1 cup unsalted butter, room temperature
1-1/2 cups packed dark brown sugar
Zest of 1 orange, finely grated, about 2 tsps.
1 large egg
2 tsps. vanilla extract
3 cups unbleached all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
1 cup pecan halves, lightly toasted (I broke them into smaller pieces after toasting)
2 cups semisweet or bittersweet chocolate chunks

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and orange zest on medium speed until light and fluffy, about two minutes.
2. Beat in the egg and vanilla until thoroughly combined.
3. In a separate bowl, mix the flour, baking soda and salt. Add this mixture to the creamed butter and sugar. Blend on low speed until thoroughly mixed, stopping to scrape down the sides of the bowl once or twice, as needed. The batter will be stiff.
4. Use a large spoon to stir in the pecans and chocolate chunks.
5. Divide the dough into 1/4-cup measurements. Space the dough about 2 inches apart on ungreased cookie sheets and flatten them slightly. Chill for 15 minutes. (The chilling helps prevent flat cookies.)
6. Preheat the oven to 350 degrees. Bake the cookies until they just start to turn golden brown and are still a little soft in the center, 15 - 20 minutes. Let sit on the cookie sheet for a minute or two, then remove them to wire racks to cool.

Serves: 21 (they are large cookies and I figured them to be 295 calories each. A dessert per cookie!)

Butterfinger Cookies

These yummy cookies are made with Butterfinger candy bars and peanut butter, to everyone's delight that has ever tasted them. The original recipe was in  Bon Appetit Magazine years ago and became one of our family's all-time favorites. They are worth every minute in the kitchen, blessings...

Recipe: 

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed light brown sugar
2 egg whites
1-1/4 cups peanut butter, smooth or chunky
1-1/2 tsps. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
5 Butterfinger candy bars (2.1 ounces each), coarsely chopped

1. In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla.
2. In another bowl, combine flour, baking soda and salt; add to creamed mixture and mix well.
3. Stir in candy bars.
4. Shape into 1-1/2-inch balls; place on greased or parchment lined baking sheets. Flatten dough slightly with fingers.
5. Bake in a 350 degree oven for 10 - 12 minutes or until golden brown. Cookies have a dry appearance when done. Cool the cookies on the cookie sheet for about 5 minutes for easier removal. Remove to wire racks to cool completely.

Yield: about 4 dozen
Tip: Use a large, heavy knife to chop the candy bars into 1/2-inch pieces. Use the knife or a scrapper to pick up all the pieces off your cutting board and add to the bowl. The cookies are very tender because of all the fat in them,with so little flour, but as you can see from the picture, the recipe works great.

Grandma's Sugar Cookies

Making these sugar cookies has been one of my families traditions since my childhood. My mom, sister and I made these cookies every year at Christmas. After the cookies were cool, we would all sit at the kitchen table to frost and decorate them. The last time I made these cookies was Christmas 2008 when I invited my friend, Jacquie, and her two daughters over to join in the fun. What a mess, but what fun and memory making for all of us. Since I wasn't home for Christmas this past year I didn't make the cookies, so I decided to make Valentine cookies. Of coarse, you don't have to frost and decorate the cookies, but then in my opinion, you will be missing a great joy.
The other cookies pictured are the "Candied Fruit Cookies" from an earlier post. They are a wonderful butter cookie

Recipe:
1/2 cup shortening
1/4 cup butter, softened
1 cup sugar
1 cup sour cream
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour, plus additional for rolling

1. Cream sugar, shortening and butter together in a large mixing bowl. Add egg, sour cream and vanilla and mix well.
2. In a separate bowl, mix dry ingredients together. On low speed, gradually add dry ingredients. Do not make dough too stiff.
3. On a lightly floured surface, roll out about 1/4 of the dough to 1/8" thickness. Cut into desired shapes and place on lightly greased cookie sheets or use parchment paper.
4. Bake in preheated 400 degree oven for 8-10 minutes. Do not let the cookies brown. They should give to slight pressure when touched. Cool on wire racks.
5. Repeat with remaining dough and reuse scraps. Be careful not to overwork the dough or it will get tough.

Frosting:
1/2 cup shortening, not butter as it is too soft for setting
4 cups confectioners' sugar
2 teaspoons vanilla
3-4 tablespoons milk, or more as needed
pinch of salt

1. In bowl of electric mixer, combine shortening and 1 cup of the sugar. Add the vanilla, salt and 1 tablespoon of milk. Mix well.
2. With mixer on low speed, continue adding sugar alternately with milk until sugar is used up and frosting is a good spreading consistency. Beat on medium-high speed until light and fluffy.

Candied Fruit Cookies

We have had two major computer crashes in the last month and I can't think of a better way to combat the frustration than to bake cookies! So, if there is any leftover candied fruit in your pantry from the holidays, why not give these cookies a try? They are easy and delicious. I've not tried any other kind of fruit, but I would think that chopped dried apricots or craisens would work as well.
The picture above also shows frosted sugar cookies for which I will post the recipe at a later time.

Recipe:
1 cup powdered sugar
1 cup butter, softened
1 egg
2-1/4 cups flour
1/4 teaspoon cream of tartar
1 cup chopped candied fruit
1/2 cup chopped pecans

Beat powdered sugar, butter and egg in a large mixing bowl until light and fluffy. Mix in flour and cream of tartar until well blended. Add fruit and nuts.

Divide dough into halves. Shape each half into a roll 1-1/2 inches in diameter and wrap in plastic wrap. Refrigerate for 4 hours or more.

Heat oven to 375 degrees. Cut rolls into 1/8-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake until set, about 8 minutes. Immediately remove from cookie sheet to wire racks to cool.

Yield: about 6 dozen cookies.