molasses crinkles with white chocolate chips

 

My husband said these are the best cookies I've ever made.  I don't know how that is possible since I have made a lot of cookies over the past almost 25 years...but great!  My youngest daughter also LOVES these cookies.  My son didn't say anything about them but he's eaten the most.

molasses crinkles with white chocolate chips

1 1/2 cups shortening

2 cups packed brown sugar

1/2 cup milk-flavor molasses

2 eggs

4 1/2 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 (12 ounce) package white chocolate chips

granulated sugar for rolling

Mix shortening, brown sugar, molasses and egg thoroughly in a large bowl.  Stir in remaining ingredients except granulated sugar.  Stir in white chocolate chips.

Heat oven to 375 degrees.  Grease cookie sheet.

Shape dough into 1 1/4" balls.  Roll in granulated sugar.  Place balls 3 inches apart on a cookie sheet.  Using the palm of your hand or the bottom of a glass, press the balls down a little bit.

Bake 10 to 12 minutes or just until set.

Remove form cookie sheet to wire rack.

shirtless fudge brownies

 

My teenage son and his friend wanted something to do so I told them to bake something.  My son asked for a box of brownie mix but I handed him a cookbook instead.  The boys took off their shirts for some shirtless baking.  The brownies turned out absolutely delicious and we now refer to them as "shirtless brownies".

shirtless fudge brownies (Better Homes & Gardens New Cookbook)

1/2 cup butter

2 ounces unsweetened chocolate (the boys used 1/2 cup cocoa powder)

2 eggs

1 cup sugar

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 bag semi-sweet chocolate chips (6 ounces)

Grease an 8x8x2 inch baking pan; set aside.  In a medium saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar and vanilla.  Using a wooden spoon, beat lightly just till combined.  Stir in flour and chocolate chips.

Spread batter in prepared baking pan.  Bake in a 350 degree oven for 30 minutes.  Cool in a wire rack.  Cut into bars. 

sheet pan pecan pie

 

My mom made these delicious pecan pie bars for Thanksgiving.  I love the idea of bars versus a pie.

sheet pan pecan pie

2 refrigerated pie crusts, room temperature

6 large eggs

1 cup light corn syrup

1 cup brown sugar

1/2 cup unsalted butter, melted

1 tablespoon vanilla extract

4 cups pecan halves

Preheat oven to 350 degrees.  Line a 12x17-inch baking sheet with parchment paper.

Overlap pie crust edges and roll into an approximately 13x18-inch rectangle (slightly bigger than baking sheet so the crust reaches up the sides of the pan).  Place pie crust on prepared baking sheet and crimp pie edges.  Place in freezer while preparing filling.

In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla.  Stir in pecans.

Take crust out of freezer and pour filling into crust.

Carefully transfer to oven.  Bake for 45 to 50 minutes or until center is set and crust is golden.

Cool completely and cut into squares.

heath toffee brownies

 

These are awesome!  I made them last week when I needed to take dessert to a family dinner and a second time yesterday.  They go fast!

heath toffee brownies

1 box family size brownie mix

handful of mini chocolate chips (if you have them)

1 bag Heath toffee bits

Prepare an 8x8 pan with cooking spray.  Mix brownie mix according to package directions.  Throw in a handful of mini chocolate chips if you have them.  Pour into the pan and bake according to package directions.

When you take them out of the oven, pour the package of Heath toffee bits over the brownies and spread them evenly over the brownies.  Press the toffee bits down a bit.  Wait for the brownies to cool for an hour or two.  Cut into 16 pieces and enjoy!

creamy cheesecake pumpkin brownies

 

My oldest daughter brought these over for us and they are amazing!  My kids were saying that they tasted a lot like a really good cheesecake.  They are so soft and a great consistency.  Will definitely satisfy a sweet tooth.

creamy cheesecake pumpkin brownies (mom timeout)

1 box brownie mix

1 cup semi sweet chocolate chips

cheesecake layer

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 egg, room temperature

1/2 teaspoon vanilla extract

2/3 cup pumpkin

2 teaspoons pumpkin pie spice

Preheat your oven to indicated temperature on box mix.

Lightly spray a 9-inch square baking pan with cooking spray.  Line with parchment paper leaving an overhang for easy removal.  Alternatively, line a 9-inch square pan with foil and spray lightly with cooking spray.  Set aside.

Prepare the brownie mix as directed using ingredients indicated on the box.  Stir in chocolate chips and set aside.

Cheesecake Layer

Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

Add the sugar and beat until combined.  Beat in the egg and vanilla extract until smooth.

Add in pumpkin and pumpkin pie spice and mix until smooth and combined.

Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.

Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.

Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.

Bake for 40-45 minutes or until an inserted toothpick comes out with a few moist crumbs.

Let cool completely in pan.  Use the parchment paper or foil overhang to pull the brownies out of the pan and cut into squares.

Store leftovers in an airtight container.

easy pumpkin snickerdoodle bars

 

I love pumpkin.  Everything pumpkin just makes me feel happy.  I love when I start seeing the in the stores and on front porches.  These pumpkin snickerdoodle bars are great!

easy pumpkin snickerdoodle bars (mel's kitchen cafe)

1 cup butter, softened

1 cup granulated sugar

1/2 cup lightly packed brown sugar

1 cup canned pumpkin puree

2 tablespoons water

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon cream of tartar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

topping:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Line a metal 9x13 inch pan with foil or parchment and lightly grease with cooking spray.  

Cream butter and sugars and mix until light and fluffy.

Add the pumpkin, water and vanilla extract and mix until well combined.

Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until combined.

Spread the batter evenly in the prepared pan.  Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.

Bake for 20-25 minutes until set around the edges and still soft (but now raw in the center).  Let cool completely before cutting into squares.  Serve at room temperature or chilled.

gingersnap cookies

 

Our friend Karen delivered these gingersnaps yesterday and my husband said they aren't your average gingersnap which prompted me to snap a photo and ask for the recipe!  They really are pretty too.

gingersnap cookies (our friend Karen)

Combine then set aside:

2 cups flour

1 tablespoon ginger

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream:

3/4 cup crisco (or 1/2 cup butter flavored Crisco with 1/4 cup butter)

1 cup sugar

Add:

1 egg

1/4 cup molasses

Combine the flour mixture with the other mixture. Roll into 1-inch balls.  Roll in sugar.  Place 2-inches apart on a baking sheet.  Bake at 350 degrees for 12-15 minutes.

m&m chocolate chip cookies

 

My family enjoyed m&m chocolate chip cookies during the First Presidency Christmas Devotional this evening.  It should be a tradition.  They were delicous!!

m&m chocolate chip cookies (iheartnaptime)

1 cup butter

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon salt

3/4 cup chocolate chips (I used mini chocolate chips)

1 cup M&Ms

Preheat oven to 375 degress.  Cream butte and sugar.  Add eggs and vanilla.  Add flour, baking soda and salt.  Fold in chocolate chips and M&Ms.  Refrigerate dough 15-30 minutes (I refrigerated mine for a couple hours).  Bake 7-10 minutes depending on the size.

gingerbread men

I made these for my son's gingerbread man party.  I really like the recipe.  They're going to look adorable all decorated.

mccormick gingerbread cookies (allrecipes)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.  Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add molasses, egg, vanilla; bet well.  Gradually beat in flour mixture on low speed until well mixed.  Press dough into a thick flat disk.  Wrap in plastic wrap.  Refrigerate 4 hours of over night (I did not refrigerate!).
Preheat oven to 350 degrees F.  Roll out dough to 1/4-inch thickness on lightly floured work surface.  Cut into gingerbread men shapes with 5-inch cookie cutter.  Place 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until edges of cookies are set and just begin to brown.  Cool on baking sheets 1-2 minutes.  Remove to wire racks; cool completely.  Decorate cooked cookies as desired.  Store cookies in airtight container up to 5 days.

chocolate cutout cookies

My son wants a party to have a party and he chose a Gingerbread Man party.  Not everyone loves gingerbread so I thought to make some chocolate "gingerbread" men for them to decorate along with the traditional ginger variety.  These are very chocolaty and I'm sure they'll be a big hit.

chocolate cutout cookies (Taste of Home)
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cups cocoa powder (I used Hershey's, of course)
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half.  Shape each into a disk; cover.  Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350 degrees.  On a lightly floured surface, roll each portion of dough to 1/4-inch thickness.  Cut with floured 3-inch cookie cutters.  Place 1 inch apart on ungreased baking sheets.
Bake 10-12 minutes or until set.  Remove from pans to wire racks to cool completely.

peanut butter chocolate chip cookie bars

I needed a treat to take to someone after church today and knew I wanted to use up the rest of a jar of peanut butter.  It turns out this recipe is GREAT!

peanut butter chocolate chip cookie bars (adapted from spend with pennies)
1 cup unsalted butter, softened
1 cup peanut butter
1 1/2 cups light brown sugar
1/2 cup sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 3/4 cup flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 cups chocolate chips

Preheat oven to 350 degrees and line a 9x11 pan with wax paper.
Using an electric mixer, cream together butter, peanut butter and sugars.  Add eggs and vanilla extract.  Add flour, cornstarch, baking powder and salt.  Add milk and incorporate.  Fold in chocolate chips.  Transfer batter to the prepared pan and spread evenly.
Bake for 35 minutes or until edges are beginning to turn golden brown and a toothpick comes out clean.

andes mint cookies

These are awesome!  My husband tried them at our kids' piano recital and my daughter who helped make them at a friend's house said they were sooooo easy to make so I asked for the recipe.  My friend Amy says she always has a box of cake mix and a package of Andes mints on hand in case someone in the family needs to take refreshments somewhere last minute and with kids going to mutual and firesides, it happens frequently!  Now I have a box of cake mix and a package of Andes mints in my food storage pantry. :)

andes mint cookies (my friend Amy N.)
1 (15.25) package devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 package Andes Mints

Preheat oven to 350 degrees.  In a large bowl, combine cake mix, oil and eggs.  Drop spoonfuls of dough onto baking sheet.  Bake for 6-9 minutes.  Take baking sheet out of oven and while cookies are still very hot, place an Andes mint on the top of each cookie.  In about 5 minutes, the mint will be melted.  Take a spoon and smooth out each mint like frosting.

hello dolly cookies

Why do I always forget to make the easiest cookies?  These are the BEST!  I made a lot of the cookie recipes my grandma used to make to send to my grandpa for Christmas.  She always used to make these hello dolly cookies as well as about a dozen others at Christmas and I looked forward to them.  My kids can't remember me making these before and LOVED them.

hello dolly cookies
3 cups crushed graham crackers
1 1/2 sticks butter, melted
2 cups chocolate chips
3 cups sweetened, shredded coconut
1 can sweetened, condensed milk

Preheat oven to 350. Spray a 9x13 pan with cooking spray. In a large bowl combine graham crackers and melted butter. Spread into the bottom of the 9x13 pan.  Sprinkle chocolate chips evenly over the top.  Sprinkle shredded coconut over the chocolate chips.  Drizzle the sweetened condensed milk over the top of the coconut.
Bake at 350 for 30 minutes.

pumpkin spice roll-out sugar cookies

I did it- I made a big Thanksgiving dinner today.  For one person, my son.  He couldn't remember having a big traditional dinner so I thought we should do it.  The rest of the family wasn't all that thrilled but I did it (they like our tradition of raclette for dinner)!  All the clean up is just about taken care of and now we're awaiting the arrival of some friends to join us for dessert tonight.  Cheesecake, cherry pie, pumpkin pie cake, fresh fruit, etc.  These are cookies that the kids can decorate and either eat tonight or take home.  This recipe is terrific.  It calls for sugar-in-the-raw which adds a satisfying crunch, while eating and while cutting the shapes out with cookie cutters.  The perfect fall sugar cookie.

pumpkin spice roll-out sugar cookies (from my friend Brittney's daughter who shared these at Activity Days)
1 cup unsalted butter
3/4 cup light brown sugar, packed
1/2 cup turbinado sugar
3/4 cup baking powder
3/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 egg
1 tablespoon milk
2 3/4 cup whole wheat flour

Cream together the butter and brown sugar until light and fluffy.  Add in the tubinado sugar and cream for an extra minute.  Add the baking powder, salt and pumpkin pie spice; mix well.  Add the egg and milk.  Beat well.  Add the flour, mixing until well combined.  The dough should be soft and not sticky.  Turn out onto sheets of waxed paper and roll.  Cut out shapes and transfer to baking sheets lined with parchment paper.  Freeze sheets for 10 minutes.
Meanwhile, preheat oven to 365.  Remove cookies from freezer and bake 8-10 minutes or until the edges begin to have a hint of brown.  Cool cookies on baking sheet 2-3 minutes then remove to a wire rack to cool completely.  Decorate if desired.

tip: how to cut brownies

tip:  how to cut brownies
This double chocolate mint brownie recipe is one of my most loved and requested recipes and they're easy to make so I like to take them to parties, potlucks, etc.  The only thing I didn't like about them was cutting them into bars...until now.  I shared this recipe with a friend and she came back and asked if I had ever cut them with a plastic knife.  The answer was no.  Why would I think to use a plastic knife!  She's right- a plastic knife cuts them beautifully!  I just had to share this little tip if you should decide to make THESE wonderful brownies.  Taking two pans of these delicious brownies to school this morning for teacher appreciation was a cinch.

pumpkin chocolate chip blondie bars

Halloween was so fun!!  I love the brilliant fall colors, the boo-ing, the treat deliveries, the pumpkins (oh how I love the pumpkins in all their varieties!), the lit candles in sweet and spicy fragrances, jack-o-lanterns, costumes, downtown trick-or-treating, trunk-or-treating, the primary Halloween party and neighborhood trick-or-treating.  Endless fun.
Our friends Stephanie and Brent delivered these delicious goodies.  The pumpkin bars were so moist and delicious I asked for the recipe.  This recipe will replace the one I already had. :)

pumpkin chocolate chip blondie bars (Stephanie)

6 tablespoons butter, softened

1/2 cup packed brown sugar

1 teaspoon vanilla

1 egg

1/2 cup pumpkin

3/4 cup-1 cup all purpose flour (I usually do about 3/4 cup + 2 tbs)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup mini chocolate chips

Set oven to 350, spray 8x8 square dish with nonstick cooking spray and set aside.

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips. Spread dough evenly into prepared baking dish. (I usually sprinkle the top with chocolate chips too). Bake 15-20 minutes (check with toothpick). 

sugar cookie bars

I made these sugar cookie bars for a big Memorial Day BBQ that we hosted.  I feel like after several years we finally broke in our home with this party in a big way.  Red, white & blue, music, lots of food, friends, volleyball and kids running wild.  I love to make sugar cookies because they remind me of my Grandma who loved to make them but they take a lot of work. This recipe makes sugar cookie making a breeze.  I added lemon extract to this recipe to make them more like my Grandma's recipe and love the finished product.  I'm a believer.

sugar cookie bars (adapted from Cupcake Diaries) 
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon salt
1/2 teaspoon baking soda
5 cups flour 

1 tub vanilla icing
1 teaspoon lemon extract
sprinkles

Grease a standard rimmed cookie sheet (12x17) and set aside.
Cream together butter and sugar on medium speed.  Add eggs one at a time, allowing each egg to be incorporated into the mixture.  Add vanilla; mix well.
Add salt, baking soda and flour and continue to mix well.
Press dough evenly into the greased cookie sheet.  Bake at 375 degrees for 15 minutes until lightly golden.  Remove from oven and set aside to cool.
Mix the vanilla icing with 1 teaspoon vanilla extract.  Spread over the bars.  Cut into squares and eat.  Serves 36-40.

flip flop cookies

A cute girl I know is having a swim party tomorrow so I'm getting ready.  These were too cute not to make and they're sure to not be a flop.

flip flop cookies (you can find the all over the internet!)
Nutter Butter cookies
icing, colored
red hots, mini m&m's or whatever!

Lay out your cookies, pipe some icing onto the cookies and place a red hot where the lines meet.
Aloha!

blueberry white chocolate oatmeal cookies

One of my favorite things about Oregon are the blueberries.  Another favorite is my friend Shonda.  She made these delicious cookies and shared them with my family today.  They got rave reviews and my husband said they're even better than the Mrs. Fields cookies you can get at the mall. So how do you like that?!

blueberry white chocolate oatmeal cookies (my friend Shonda found the recipe at Picky Palate)
2 sticks butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 tablespoons vanilla extract
2 1/2 cups flour
2 1/2 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups dried blueberries (you can get them at Costco or if you're an Oregonian you can pick them yourself and dry your own!)
1 cup white chocolate chips

Preheat oven to 350 degrees.  In a stand mixer, beat the butter and sugars until light and fluffy.  Beat in the eggs and vanilla until well combined.
Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine.  Add dry ingredients to wet ingredients along with the blueberries and white chocolate.  Mix until just combined.
Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until edges are just turning golden brown.
Remove and let cool for 5 minutes before removing from pan.
Makes 4 dozen normal sized cookies.

double chocolate orange brownies

My husband declared these Hall of Fame!  He says it's the orange essence that did it.  I normally go for the box because I've been disappointed by made-from-scatch brownies.  Not these.  These are worth the extra effort, which by the way isn't much effort.  If you can crack a couple of eggs, pour in water and oil for a box mix you're half way to these brownies.

double chocolate orange brownies (Taste of Home)
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3 eggs
2 cups sugar
1 teaspoon orange extract
1 teaspoon orange zest
1/2 teaspoon vanilla extract
1 cup flour
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Melt butter and chocolate in a microwave proof bowl.  Stir until smooth.  Cool slightly  In another bowl, beat the eggs with the sugar.  Combine the two mixtures.  Add orange extract, orange zest, extracts and flour.  Pour into a prepared 13x9 pan.  Sprinkle with chocolate chips. Bake for 25 minutes or until a toothpick comes out clean.  Do not over bake.  Cool completely and cut into 2 dozen brownies.