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PECAN CARAMEL BARS RECIPE
Ingredients:
1 cup (130 grams) all-purpose flour
1/4 (1 ml) teaspoon baking powder
1/4 (1 ml) teaspoon salt
6 tablespoons (80 grams) unsalted butter, softened
1/2 cup (95 grams) granulated sugar
1 1/2 tablespoons (20 ml) lightly beaten egg
1/4 teaspoon (1 ml) vanilla
Topping:
3/4 cups (150 grams) granulated sugar
1/2 cup (120 ml) heavy cream
3 tablespoons (40 grams) unsalted butter, cut into bits
1/2 teaspoon (2 ml) vanilla
1/4 teaspoon (1 ml) salt
1 cup (114 grams) pecans, toasted cooled, and coarsely chopped
1/4 (1 ml) teaspoon baking powder
1/4 (1 ml) teaspoon salt
6 tablespoons (80 grams) unsalted butter, softened
1/2 cup (95 grams) granulated sugar
1 1/2 tablespoons (20 ml) lightly beaten egg
1/4 teaspoon (1 ml) vanilla
Topping:
3/4 cups (150 grams) granulated sugar
1/2 cup (120 ml) heavy cream
3 tablespoons (40 grams) unsalted butter, cut into bits
1/2 teaspoon (2 ml) vanilla
1/4 teaspoon (1 ml) salt
1 cup (114 grams) pecans, toasted cooled, and coarsely chopped
Directions:
Line an 8 inch square metal pan with foil and spray foil with cooking spray. Stir flour, baking powder, and salt together in a small bowl. Cream
butter and sugar in a large bowl.. Beat in egg and vanilla, then add
flour mixture and mix until just combined.
Press dough into bottom of pan and chill for about 20 minutes (I used wet hands to press…it helped).
Meanwhile, preheat the oven to 375 degrees F. When dough is chilled, bake it for about 15 minutes or until edges are golden. Let it cool on a rack while you make the pecan topping.
Cook sugar in a 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Since this is a small batch, you’ll need to watch a little closer for burning at this point.
Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Press dough into bottom of pan and chill for about 20 minutes (I used wet hands to press…it helped).
Meanwhile, preheat the oven to 375 degrees F. When dough is chilled, bake it for about 15 minutes or until edges are golden. Let it cool on a rack while you make the pecan topping.
Cook sugar in a 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Since this is a small batch, you’ll need to watch a little closer for burning at this point.
Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
Quickly spread topping over cooled crust and bake until bubbling,
about 13 minutes. Cool completely in pan on rack (Mine were cool enough
to cut in 1 hour, but they firmed up considerably after I’d cut them).
Grasp foil, lift bars from pan and cut into triangles or squares. I cut
mine into 9 squares then cut those squares to make 18 triangles
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Source (credit): http://www.cookiemadness.net/2009/04/pecan-caramel-bar-cookies/
PECAN CARAMEL BARS RECIPE
OATMEAL COCONUT BUTTERSCOTCH COOKIE RECIPE
Ingredients:
3/4 cup of butter (at room temp.)
3/4 cup of granulated sugar
3/4 cup of tightly packed light brown sugar
2 eggs
1 tsp. of vanilla
1 1/4 cups of all-purpose flour
1 tsp. of baking Soda
1 tsp. of coarse sea salt
1/2 tsp. of ground cinnamon
3 cups of rolled oats
1 1/4 cups of butterscotch chips
1 1/2 cups of shredded, unsweetened coconut
3/4 cup of granulated sugar
3/4 cup of tightly packed light brown sugar
2 eggs
1 tsp. of vanilla
1 1/4 cups of all-purpose flour
1 tsp. of baking Soda
1 tsp. of coarse sea salt
1/2 tsp. of ground cinnamon
3 cups of rolled oats
1 1/4 cups of butterscotch chips
1 1/2 cups of shredded, unsweetened coconut
Directions:
In a medium bowl, whisk together the flour, baking Soda, salt, and ground cinnamon. Set aside.
In
a large bowl, beat the butter until it is creamy. Add both sugars and
beat for about 2 minutes until the sugars are incorporated into the
butter. Add the eggs one at a time, beating for one minuter after each
addition. Scrape down the sides of the bowl. Gradually add the flour
mixture and beat on low until all the flour streaks have disappeared
With a large wooded spoon or rubber spatula, stir in the oats,
butterscotch chips and coconut. Cover and refrigerate for 1 hour.
Preheat the oven to 350F. Line baking sheets with parchment paper.
Measure
one well rounded tablespoonful for each cookie and allowing about 1
inch between them. Bake for 9-10 minutes until the edges start to brown.
The cookies will still be soft in the center so allow them to sit on
the sheets for about 5 minutes before removing them.
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Source (credit): http://unegaminedanslacuisine.com/2009/11/oatmeal-coconut-butterscotch-cookies.html
OATMEAL COCONUT BUTTERSCOTCH COOKIE RECIPE
PEANUT BUTTER CUP COOKIES RECIPE
Ingredients:
1/2 Cup Creamy Peanut Butter
1/2 Cup Butter, Softened (just let it sit on the counter for a bit, do NOT microwave)
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Whole Milk
1 Large Egg
1/2 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/4 Cup All Purpose Flour
1/4 Cup Chocolate Chips
1/2 Cup Peanut Butter Cups, chopped
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Whole Milk
1 Large Egg
1/2 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/4 Cup All Purpose Flour
1/4 Cup Chocolate Chips
1/2 Cup Peanut Butter Cups, chopped
Directions:
Heat the oven to 350.
In a large bowl combine the sugars, peanut butter, egg, milk and vanilla. Mix until smooth and well incorporated.
In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
In a large bowl combine the sugars, peanut butter, egg, milk and vanilla. Mix until smooth and well incorporated.
In a smaller bowl mix the dry ingredients with a whisk. This will allow even distribution in the cookies so they bake up perfect.
Add the dry ingredients into the wet ingredients and mix together. Do not over mix.
Using a wooden spoon, mix in the chocolate chips and Peanut Butter Cups.
Scoop onto a baking sheet and bake at 350 for 8-10 minutes.
Remove from the oven and allow to cool for a minute before moving them to a cooling rack.
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Source (credit): http://www.ohsweetbasil.com/2012/05/peanut-butter-cup-cookies.html
PEANUT BUTTER CUP COOKIES RECIPE
CHOCOLATE-MINT DREAMS
Ingredients:
1 1/2 cups butter, softened
2 cups powdered sugar
4 ounces unsweetened chocolate, melted
1/2 tsp peppermint extract
3 cups flour
2 cups chocolate chips
Icing:
6 tablespoons butter, softened
3 cups powdered sugar
3/4 tsp peppermint extract
4-5 drops green food coloring
4-6 tbsp milk
Drizzle:
1 cup chocolate chips
1 tsp shortening
Directions:
1. Preheat oven to 375 F.
2. In large bowl, cream butter and powdered sugar until light and fluffy. Beat in chocolate and peppermint extract. Gradually add flour and mix well. Stir in chocolate chips.
3. Drop by tablespoon on baking sheets.
4. Bake for 6-8 minutes or until firm.
5. For the icing, combine butter, powdered sugar, peppermint extract, food coloring, and enough milk to achieve desired consistency. Spread over cooled cookies.
6. For drizzle, melt chocolate chips and shortening. Stir until smooth. Drizzle over cookies.
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Source (credit): http://recipeindulgence.com/search/label/CookiesCHOCOLATE-MINT DREAMS
FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES RECIPE
- 1 pouch Betty Crocker sugar cookie mix
- Butter and egg called for on cookie mix pouch
- 2 tablespoons unsweetened baking cocoa
- 2 tablespoons sugar, for pressing out cookie dough
- 36 large marshmallows
- 1 cup sugar
- 1/4 cup butter or margarine
- 1/4 cup milk
- 1 bag (6 ounces) semisweet chocolate chips
- 1 to 2 tablespoons water
Directions:
- Make cookie dough as directed on package, adding cocoa.
- Drop dough by tablespoonfuls about 2 inches apart on an ungreased cookie sheet.
- Flatten each cookie to 1/4-inch with a greased-bottomed glass, dipped in 2 tablespoons sugar.
- Bake at 375°F for 7 to 9 minutes. Immediately top each cookie with 1 marshmallow.
- Return to oven; bake 2 minutes longer, until marshmallow is soft. Lightly press each marshmallow to flatten.
- Cool; place cookies on cooling racks. Cool completely.
- Heat in saucepan, 1 cup sugar, 1/4-cup butter and milk over medium-high heat, stirring occasionally, until mixture boils.
- Boil 1 minute. Remove from heat; cool 5 minutes.
- Stir in chocolate chips until melted.
Stir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water). - Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
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Source (credit): http://www.familyfeatures.com/feeds/food/FeatureDetail.aspx?ID=3200FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES
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