Monthly Archives: April 2013

Moonbeam Cookies

Moonbeam Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
  • ¼ cup flour
  • 1 cup flaked coconut
  • 1 3.4 oz box lemon instant pudding (or chocolate or vanilla)
  • 2 oz vanilla flavored candy coating, or ½ cup white vanilla baking chips
Instructions
  1. Heat oven to 350 degrees F
  2. Break up cookie dough in large bowl. Knead in the flour and coconut until blended.
  3. Shape dough into 1" balls and place on cookie sheet 2" apart.
  4. Prepare instant pudding in a small bowl as directed on the box.
  5. Using your thumb or the handle of a wooden spoon, make an indentation in the center of each cookie about ½" deep.
  6. Spoon enough pudding into each hole to fill it
  7. Bake 10-13 minutes or until edges are light golden brown.
  8. Remove from oven and cool on sheet for one minute, then transfer to wire rack.
  9. Microwave candy coating in small bowl until melted, stir until smooth. Drizzle over cookies.

I have no idea what the name of these cookies is supposed to refer to. If you want different flavors, try using chocolate pudding or vanilla instead of lemon.

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 2 sticks of butter, melted
  • 1½ cups white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsps vanilla
  • 1½ cups all purpose flour
  • ½ cup Cocoa (Special Dark Cocoa is very good)
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 cups quick cooking oats
  • (optional) ½ cup dark chocolate chips
Instructions
  1. Heat oven to 350 degrees F
  2. Beat butter, sugar and brown sugar in large bowl until light and fluffy.
  3. Blend in eggs and vanilla.
  4. Stir together the flour, cocoa, baking soda and salt; gradually add to the butter mixture.
  5. Stir in oats and chocolate chips (if using them). Batter will be stiff.
  6. Drop by tablespoonfuls onto cookie sheets, about 2" apart.
  7. Using your hand, gently flatten and shape the cookies into a circle, about ½" thick.
  8. Bake about 12 minutes or until cookies appear to be set.
  9. Cool 1 minute on sheet, then transfer to wire rack to cool completely.

These cookies are very chewy when first baked, and become somewhat crunchy after a day or so. It depends on how thick you make them. Less than half an inch thick they get crunchy; half inch or more in thickness and they stay kind of chewy.

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 42
 
Ingredients
  • 1½ cups flour
  • ¾ cup unsweetened cocoa powder (not Dutch process)
  • ¼ tsp salt
  • 1½ stick unsalted butter, melted
  • ½ to ¾ tsp peppermint oil (not peppermint extract)
  • ½ tsp vanilla
  • 1 cup sugar
  • 1 lrg egg
  • 6 oz bitter or semi-sweet chocolate, chopped (OPTIONAL)
Instructions
  1. Whisk the flour, cocoa and salt together in a medium bowl; set aside
  2. Melt the butter in your microwave
  3. Add the peppermint oil and vanilla, then the sugar in 3 additions, mixing each amount well before adding the next.
  4. Add the egg and mix well.
  5. Add the flour mixture and mix in until it is just blended together
  6. Divide the dough in half and place each half on a large sheet of plastic wrap.
  7. Roll dough out into a log about 2" in diameter. Wrap in plastic wrap and refrigerate at least 2 hours.
  8. Preheat the oven to 350 degrees F
  9. Unwrap one of the chilled logs. Using a thin, sharp knife, cut the log crosswise into ¼" thick sections.
  10. Place the sections on a baking sheet spaced about 1" apart.
  11. Bake about 15 minutes or until the tops appear dry.
  12. Remove from oven and let cool on sheet for a minute, then transfer to a wire rack.
  13. Optional for drizzle:
  14. Microwave the 6 oz chocolate 1 minute and stir. Microwave again about 40 secs until totally melted. Cool the chocolate for about 10 minutes; use a fork or spoon to drizzle over cooled cookies.
  15. Refrigerate drizzled cookies for about 10 minutes.

These cookies taste almost identical to the ones the Girl Scouts sell, only you get to make them yourself!

Ice Cream Cake

Ice Cream Cake
Recipe type: Miscellaneous
Prep time: 
Total time: 
Serves: 12+
 
Ingredients
  • 1 8 oz tub of Cool Whip
  • 1 pkg Instant Pudding (vanilla or chocolate)
  • 2 boxes (at least 12 sandwiches) Ice Cream Sandwiches (vanilla, neapolitan, mint or chocolate)
  • 1½ cups cold milk
  • 2 8 oz pkgs Cream Cheese
  • 1 cup chocolate chips
Instructions
  1. First thing, put a 9"x13" aluminum baking pan in your freezer for at least 30 minutes
  2. Soften the cream cheese in the microwave about a minute; stir until smooth.
  3. Gradually add the milk to the cream cheese and stir. Add the pudding mix and stir until well mixed.
  4. Mix in half the tub of Cool Whip to the pudding mixture.
  5. (You will need to start working quickly from here onward) 🙂
  6. Remove the baking pan from the freezer and unwrap six ice cream sandwiches.
  7. Quickly place the unwrapped sandwiches into the aluminum pan.
  8. Cover the sandwiches with half the pudding mixture. Place the other six (unwrapped) sandwiches on top of the pudding.
  9. If you have any left over pudding, spread it over the 2nd layer of ice cream sandwiches.
  10. Cover the entire cake with the remaining Cool Whip. Sprinkle chocolate chips on top.
  11. Place in the freezer for at least an hour. Do not put it in the refrigerator or it will get soft. Serve right after removing from freezer.

This is another really easy recipe that tastes really, really good and will have people trying to figure out how you did it. Make sure the aluminum pan stays in the freezer until you’re ready to use it though, or the ice cream sandwiches will melt faster than you can build this cake. You can add more layers by doubling the ingredients for the pudding layer, and adding more ice cream sandwiches.

No Bake Layered Fruit Cheesecake

No Bake Layered Fruit Cheesecake
Recipe type: Miscellaneous
Prep time: 
Total time: 
Serves: 20+
 
Ingredients
  • 3 cups chopped strawberries
  • 2 8 oz. pkg Cream Cheese
  • 1½ cups cold milk
  • 1 3.4 oz pkg Instant Pudding (vanilla, white chocolate, fudge, chocolate, lemon, whatever!)
  • 2 cups thawed Cool Whip (basically one tub of it)
  • 1 frozen pound cake
  • 1 oz semi sweet chocolate (OR)
  • 1 cup semi sweet chocolate chips
Instructions
  1. Chop up the strawberries and set aside
  2. Microwave the cream cheese about a minute, stir until smooth. Gradually mix in milk.
  3. Add pudding mix and mix well.
  4. Stir in about half the Cool Whip.
  5. Slice the pound cake into ¼" thick slices. Line the bottom of a 9"x13" aluminum pan with the slices.
  6. Layer chopped strawberries over the pound cake to create a layer of about ½". If you want a thicker layer use more strawberries.
  7. Spoon the pudding mixture over the strawberries until the fruit is totally covered.
  8. You should have leftover pound cake slices; place them on top of the pudding layer. If you've got more strawberries put them on top of the pound cake.
  9. Cover the last layer (whatever it is) with remaining Cool Whip. Cover and refrigerate at least an hour or two.
  10. Microwave the 1 oz chocolate bar about 10 seconds. Using a sharp potato peeler, and holding the chocolate with a paper towel, peel chocolate curls off the bar until it's too small to hold.
  11. Sprinkle the chocolate curls over the Cool Whip layer; add halved strawberries to the top.
  12. You can sprinkle chocolate chips over the Cool Whip, or melt the solid chocolate and drizzle over the Cool Whip as well. I do that sometimes with the halved strawberries.

 

Ghiradelli Dark Chocolate Brownies

Ghiradelli Dark Chocolate Brownies
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 4 oz Ghiradelli (or similar chocolate) semisweet chocolate
  • 1 cup packed brown sugar
  • 2 eggs
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, melted
  • 1 tsp vanilla
  • ¾ cup all purpose flour
  • ½ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F
  2. Prepare an 8"x8" pan by spraying it with non-stick spray
  3. Melt semisweet chocolate and butter in microwave for one minute, stir then microwave again about 40 seconds. Stir and repeat until fully melted. Cool to room temperature.
  4. Stir in brown sugar and vanilla.
  5. Add eggs, mix well.
  6. Mix flour, salt and baking powder together.
  7. Add flour mixture to chocolate mixture and stir together well.
  8. Stir in chips.
  9. Pour batter into pan.
  10. Bake 25-30 minutes, or until a thin knife inserted into the middle comes out clean.

This recipe comes off the wrapper for Ghiradelli Semisweet chocolate bars.

Kitchen Sink Cookies

Kitchen Sink Cookies
Recipe type: Chocolate Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 2 sticks of butter, melted
  • 9 oz bittersweet chocolate
  • 2 eggs
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1½ cup flour
  • ½ cup cocoa
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1½ cup quick cooking oats
  • 1 cup dark chocolate chips
  • 1 cup chopped pecans
  • 1 cup dried cherries or cranberries
Instructions
  1. Preheat oven to 350 degrees F
  2. Microwave the butter and bittersweet chocolate for 1 minute, stirring and then microwaving again for about 45 seconds until fully melted.
  3. Stir the butter and chocolate together, add the brown and white sugar and stir well.
  4. Add the eggs, one at a time, and stir into the mixture.
  5. Sift together the flour, cocoa, baking soda, salt and cinnamon. Add the butter/chocolate mixture to this and stir together.
  6. Add the chocolate chips, pecans, oats and cherries/cranberries. Stir together.
  7. Drop tablespoonfulls of the mixture onto the sheet, about 2" apart. Flatten with your hand until each mound is about ½" thick. Bake for about 12-15 minutes.

I call these kitchen sink cookies because there are so many ingredients in it.

Best Minute of Your Life Cookies

Best Minute of Your Life Cookies
Recipe type: Chocolate Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1- 8 oz. pkg of Semi-Sweet Chocolate
  • ¾ cup packed brown sugar
  • ¼ cup (1/2 stick) butter, melted
  • 2 eggs
  • 2 tsp vanilla
  • ¾ cup flour
  • ¼ tsp baking powder
  • 1 cup semi- or bittersweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F
  2. Melt semi-sweet chocolate in microwave for 1 minute, stir and microwave about 40 seconds more until melted.
  3. Add sugar, melted butter, eggs and vanilla; stir until blended.
  4. Add flour and baking powder, mix well.
  5. Stir in chocolate chips.
  6. Drop rounded tablespoonfulls of dough on baking sheet, about 2" apart.
  7. Bake until the tops are puffy and shiny. They may develop cracks when done.
  8. Cool 1 minute and transfer to wire rack.

These are the first cookies I baked and gave away. One of the women who tried one told me eating one of these gave her the “Best minute of her life!”. That’s where the name for these cookies came from…