White Chip Orange Dream Cookies

2 1/4 c. Flour
3/4 tsp. soda
1/2 tsp.  salt
1 c. butter (softened)
1 egg
1/2 c. sugar
1/2 c. brown sugar
2-3 tsp. grated orange peel
2 c. white chocolate chips

Cream together butter and sugars.  Beat in egg and orange peel.  Add flour, soda and salt mix until combined, stir in white chocolate chips.  Bake at 350 degrees for 10-12 minutes

Monster Cookies

These are Travis' favorite cookies

1/2 lb soft butter
1 1/2 lb creamy style peanut butter
2 C Brown Sugar
2 C White Sugar
1/2 T Corn Syrup
1/2 T Vanilla
4 t. Baking Soda
6 eggs
9 C rolled oats (gluten free, if desired)
8 oz pkg plain M&Ms
8oz pkg milk chocolate chips

Cream butter and peanut butter.  Add the remaining ingredients, blending well after each addition.  Use an ice cream scoop; flatten cookies on ungreased baking sheet leaving ample room for spreading.  (8 cookies per sheet).  Bake @350 for about 15 minutes.  Remove in wire rack after a minute or two of cooking.
Travis likes us to put on the M&Ms and chocolate chips after we have put the dough on the pan, then cook them.  

No-Bake Chewy Cookies and Cream Bars

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1 tsp vanilla

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes, stir in vanilla.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

smores fudge bars

S'mores Fudge Bars

YIELD: 9 large squares or 18 small squares

ingredients:

Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

directions:

For the crust:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use akitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Brown Butter Gingersnaps

Brown Butter Soft Batch Style Gingersnaps from picky palate

Prep time: 20 min | Cook time: 10 min | Total time: 30 min

Ingredients

• 1 stick unsalted butter
• 1/4 cup softened or melted coconut oil
• 1 cup light brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 2 cups all purpose Gold Medal Flour
• 2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1/4 cup granulated sugar for rolling dough in

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes. Remove from heat and let cool for 15 minutes.
3. Place cooled brown butter (ok if it’s still warm) into a stand mixer or large mixing bowl. Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Dough will be thick. Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.

Makes 2 dozen cookies

Cinnamon Chip Oatmeal Cookies

• 1 1/4 cups flour
• 3/4 cup oats
• 1 tsp baking soda
• 2 tsp cornstarch
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup (1 stick) butter, at room temp
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup cinnamon chips

1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, oats, baking soda, cornstarch, salt, and cinnamon.
2. In the bowl of your stand mixer (or a large bowl) beat butter and both sugars for 3-5 minutes until light and fluffy. Beat in egg and vanilla until well incorporated, then slowly mix in flour mixture until dough comes together. Fold in cinnamon chips.
3. Scoop out rounded tablespoons of dough and place at least 2 inches apart on prepared cookie sheets. Bake for 10-12 minutes or until edges are just beginning to brown, then remove from oven and let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.

Makes Approximately 2 dozen cookies

S'mores stuffed chocolate chip cookies

S’mores Stuffed Chocolate Chip Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise

1.  Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4.  Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.  Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores.  Will get messy, but stick with it, it does not have to be perfect.  S’mores will move around but it’s no big deal.  Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through.  Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

These are one of my favorite recipes, for bake sales, father's day, exc...     I got this recipe from picky-palate.com

Banana Cookies (GF, SF, DF)

3 mashed bananas, ripe
1/3 c. no sugar added applesauce
2 c. oats
1/4 c. almond milk
1/2 c. raisins, optional
1 tsp vanilla
1 tsp cinnamon

Mix together and bake at 350 degrees for 15-20 minutes

Meringue hearts

1 egg white
1/8 tsp. cream of tarter
1/4 c. plus 2 tsp sugar (I used raw organic)
1/4 tsp. vanilla
about 1 cup strawberry frozen yogurt, softened util spreadable
White chocolate curls, shaved with a peeler from a chunk of white chocolate
1.  With an electric mixer, beat egg white and cream of tartar until very foamy.  Gradually sprinkle in sugar, about 1 tbsp. at a time, beating well after each addition.  Beat until meringue holds very stiff, shiny peaks, at least 10 minutes.  Add vanilla; beat about 30 seconds longer.
2.  Preheat over to 225 degrees.  Cover a baking sheet with parchment.  On it draw 4 heart shapes, each 3 in. at the widest point.  Spread meringue 1/4 in. think over each heart shape, building up sides so they stand an additional 1/2 to 3/4 in. high.
3.  Bake meringues for 45 minutes.  Turn off oven and let meringues dry in oven for 1 1/2 hours.
4.  About 1 to 2 hours before serving, fill  each meringue with softened frozen yogurt.  Place in freezer and chill until firm, at least 1 hour.  Top hearts with white chocolate curls, and serve.

Makes 4 cookies

BYU Mint Brownies

BYU Mint Brownies

This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court

Fudgy Peanut Butter Buttons

2/3 c. hot water
1 box (10 oz each) Swiss miss milk chocolate (10 packets per box)
1 jar (18 oz) creamy peanut butter
1/2 c. corn syrup
3 c. powdered sugar, divided
4 cups crushed vanilla wafers
72 bitterweet chocolate morsels

Directions:
1.  Comfine water and cocoa mix in large bowl; wisk together  until creamy, add peanut butter and syrup.  Add 2 cups posdered sugar; blend, stir in wafers
2.  Spray waxed paper lined baking sheet.  Roll into balls and roll in remaining powdered sugar, then place on pan.  Press thumb into the center of each ball, and place a chocolate morsel in the middle, tip side up.
3.  Chill at least 1 hour before serving.  Store refrigerated in airtight container.

Oreo Cookes

2 pkgs. Chocolate Cake mix
1/2 c. flour
4 eggs
1 c. oil
Mix and roll into balls
Bake at 350 degrees for 10 minutes

Filling:
8 oz. cream cheese
1/4 c. butter, softened
3 c. powdered sugar
1/2 tsp. vanilla

Wait for cookies to cool, then frost the bottom of cookie, and then place another cookie bottom side touching frosting to make chocolate cookie sandwhich. 
For Christmas I like to rolls them in sprinkles after frosted.

Mrs. What's-her-name's chocolate chip cookies

Mix together:
2 c. butter, softened
2 c. sugar
2 c. brown sugar

Add:
4 eggs
2 tsp. vanilla

Mix together:
4 c. flour
5 c. oatmeal
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

Add: 32 oz. chocolate chips
bake at 375 degrees for 6 minutes

Minty Chocolate Crinkles

1/2 c. oil
4 oz. unsweetened chocolate, melted and cooled
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/4 tsp. peppermint extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. peppermint candies
3/4 c. powdered sugar

In a large bowl stir together the oil, chocolate and sugar.  Add eggs one at a time, stirring well after each addition.  Stir in vanilla and peppermint extract.  Stir flour, baking powder and salt into oil mixture.  Chill dough several hours or overnight.
Grind the peppermint candies in a blender or food processor until reduced to a powder.  Sift peppermint powder and measure 1/4 cup; add to a small bowl along with powdered sugar and mix well. 
Preheat oven to 350 degrees.  Roll teaspoonfuls of dough into small balls.  Roll in the powdered sugar mixture so the balls are heavily coated.  Place about 2 minches apart on a greased baking sheet and bake 10 minutes. 

Peanut Butter Cups

1 cup butter, softened
1 lb. powdered sugar
1 c. crushed graham crackers
1 1/2 c. peanut butter
Mix thouroughly and pat into pan, melt bag of chocolate chips and spread evenly and then chill.  Or for Christmas I rolls the dough into balls, and dip them in chocolate

Giant pumpkin chocolate chip cookies

Giant Salted Pumpkin Chocolate Chunk Cookies

This recipe is from picky-palate.com   I love her recipes, so yummy
 Ingredients

• 1 stick/8 tablespoons unsalted butter, salted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup pumpkin puree
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon pure vanilla
• 1 1/2 cups all-purpose Gold Medal Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• one 10 ounce bag chocolate chunks or 2 cups
• A few pinches Fleur de sel salt or sea salt for sprinkling on top of cookies

Directions

1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.
2. Place butter and sugars into stand mixer, beat until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined. Add flour, salt and baking soda, mixing to combine then add in chocolate chunks. Using a large scoop (I used my ice cream scoop, holds about 1/4 cup) scoop dough onto prepared baking sheet. Flatten cookies with hands then sprinkle lightly with salt if desired.
3. Bake for 15-17 minutes or until baked through. Please keep in mind if you bake smaller cookies cooking time will be much less. Bake accordingly to size. Let cool for 10 minutes on baking sheet then transfer to cooling rack.

Makes 6 Large cookies

Pumpkin chocolate chip cookies

Yields 6 dozen

Ingredients:
4 cups flour
2 cups sugar
1 cup oil
2 tsp milk
2 eggs
16 oz. canned pumpkin
2 tsp. vanilla
3 tsp cinnamon
1 tsp salt
4 tsp baking powder
2 tsp baking soda
12 oz. pkg. chocolate chips

Directions:
Beat together sugar and oil. Add eggs, milk, pumpkin and vanilla and blend well.
Add the dry ingredients. Mix and then blend in chips. Drop by teaspoons onto a greased cookie sheet.
Bake at 375 degrees F for 10-12 minutes

Peanut Butter Panda Puff Balls

1 c. All natural Peanut Butter (I grind my own in my blender, or use Adams PB)
3/4 -1c. Agave
6 c. Peanut Butter Panda Puffs (or Peanut Butter Kix for non-gluten free)

In saucepan over medium heat combine Peanut Butter and Agave until mix until hot and well blended.  Remove from heat and add Peanut Butter Panda Puffs

Drop by spoonfuls onto wax paper, and wait to cool.  My boys love these

Peanut Butter Chocolate Chip Quinoa Cookies

Peanut Butter Chocolate Chip Quinoa Cookies

Ingredients:

·         2 cups cooked quinoa

·         1/2 cup peanut butter (chunky or smooth)

·         3 tablespoons pure maple syrup (you can substitute honey or other sweeteners)

·         1/4 teaspoon sea salt

·         3/4 cup rolled oats

·         1/2 cup unsweetened, shredded coconut (I left these out)

·         1/2 cup chocolate chips ( I added another ½ cup)

Directions:

1. Preheat oven to 350 degrees.

2. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Tip: Allow the quinoa to cool before mixing it in. (the original lady did not do this so her chocolate melted and the cookies did not look like chocolate chip cookies)

3. Stir in coconut and chocolate chips.

4. Scoop and mold dough into round, tablespoon-sized cookies.

5. Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.

6. Allow to cool completely before storing.

 

Anzac Biscuits

1 1/4 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 c. shredded coconut
1/3 c. macadamia nuts ( I like to use white chocolate chips instead)
1 1/2 tsp. baking powder
6 T butter, melted
2 T corn syrup or agave
1 tsp. vanilla
Stir all ingredients together and bake on cookie sheet about 13 min.