Cookies and Brownies

Subject: Re: Cookies and Brownies Sun Feb 03, 2013 5:57 pm

Sounds delicious! But...

Rhonda wrote:: The frosting with harden and is cools.

Cookies and Brownies - Page 4 Barney_Paper_zps07a8fbb1

Subject: Re: Cookies and Brownies Sun Feb 03, 2013 6:03 pm

haha...not my mistake...I copied and pasted from a site......

By the way, I let you slide the other day.....better be watching your back!

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Cookies and Brownies Fri Feb 22, 2013 9:52 pm

Cookies and Brownies - Page 4 6502829493_b0e8bfd353

Chocolate Chip Cookie Dough Fudge
barely adapted from Sweet Confections, via Bake at 350
•1 3/4 c. sugar
• 3/4 cup brown sugar
•1/2 cup heavy cream
•1/4 c. milk
•1 Tbs corn syrup
•3/4 tsp kosher salt
•2 Tbs unsalted butter
•1 tsp vanilla extract
•1/2 cup flour
•1/3 cup mini semi-sweet chocolate chips
Spray an 8x8 inch baking dish with cooking spray and set aside.

In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage). Remove from heat and stir in the butter, vanilla, and flour.

Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.

Use a large spoon to scrape the mixture in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula. Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

Allow to set at least 2 hours. If it's not setting up, cover and refrigerate for a few hours. Cut into squares and store in an airtight container.

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Re: Cookies and Brownies Mon Mar 11, 2013 11:05 pm

Rhonda wrote:: Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, melted and cooled
1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)
2 Eggs
1 Cup Milk
3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

I made these today, They are wonderful grinsmiley

Subject: Breads and Muffins Tue Mar 12, 2013 9:36 pm

Mmmmm, peanut butter muffins. I'm having an attack! Yikes

Jacob, French cooking?! Really?! You are seriously putting me to shame, young man.

Honestly, the bruschetta looks wonderful! Thumbsup

Rhonda, thanks for posting the German chocolate brownies. Bill's favorite is German chocolate and that looks divine. By the way, for all of you German chocolate lovers, I found out what the BEST German chocolate cake is. (Seriously, I've been trying to find the best recipe for YEARS to no avail). It's the recipe right off the box of "Bakers" brand sweet German chocolate. Goodness knows why it's never occurred to me to try it before, but I made it for his birthday this year and it is unbelievable. NOT a 'piece of cake' to make, I'll tell you that. But WORTH it.

http://www.kraftrecipes.com/recipes/original-bakers-germans-sweet-51120.aspx

“Not all of us can do great things. But we can do small things with great love.”

~Mother Teresa

Subject: Re: Cookies and Brownies Wed Apr 10, 2013 2:57 pm

Cookies and Brownies - Page 4 Butterfingerricekrispiestreats005

Butterfinger Rice Krispies Treats
adapted from Kellogg’s

1/2 cup peanut butter
1/2 cup candy corn
3 tbsp unsalted butter
1 package (10 oz) marshmallows
1/2 tsp salt
6 cups Rice Krispies cereal
2 cups chocolate chips
2 tsp vegetable oil
8 fun size Butterfingers, crushed

1. Lightly grease a 13×9-inch baking dish.

2. Melt the candy corn in the microwave in thirty-second intervals. Once melted, stir in peanut butter.

3. In a large pot over low heat, melt the butter. Add marshmallows, stirring until completely melted. Stir in candy corn and peanut butter mixture. Add salt.

4. Gently fold in Rice Krispies. When the cereal is completely coated, transfer mixture to the prepared baking dish, pressing the cereal down firmly into the dish.

5. Melt the chocolate chips and vegetable oil in the microwave in thirty-second intervals. Spread the mixture over the top of the Rice Krispies treats. Sprinkle crushed Butterfingers over the chocolate.

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Re: Cookies and Brownies Mon Apr 22, 2013 9:17 pm

Cookies and Brownies - Page 4 Cowboy+cookies

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State (I love this!!! )

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional - I omit)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Adapted from Family Circle magazine

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Breads and Muffins Fri May 03, 2013 11:12 am

Cookies and Brownies - Page 4 1366388898649

Simply Sinful Cinnamon Muffins

Ingredients

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon, optional; for added cinnamon flavor
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water
*Or substitute 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter
1/2 cup (8 tablespoons) butter, melted
3/4 cup lukewarm milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets culinary thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

Glaze
2/3 cup confectioners' sugar
pinch of salt
1 tablespoon milk, or enough to make a pourable glaze

Directions

1) Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

2) Prepare the topping by mixing the ingredients together until crumbly. Set aside.

3) Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. If you're using the substitute, simply mix together all of the ingredients. Set aside.

4) To make the batter: In a bowl or measuring cup, whisk together the melted butter, milk, and eggs.

5) In a separate bowl, whisk together the dry ingredients, including the chips.

6) Add the liquid mixture to the dry ingredients, stirring just until combined.

7) Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here.

8) Dollop 2 teaspoons cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here.

9) Top with the remaining batter.

10) Sprinkle generously with the topping, pressing it in lightly.

11) Bake the muffins for 20 to 25 minutes, or until they're golden brown.

12) Remove the muffins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

13) To make the glaze: Mix the glaze ingredients together until smooth. Drizzle over the cooled muffins.

Yield: 12 muffins.

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Re: Cookies and Brownies Fri May 03, 2013 12:37 pm

Cookie brownies

Brownies:

1 box brownie mix and ingredients needed to prepare as directed on box

Chocolate Chip Cookies:
recipe by Baked Perfection

(You will have extra cookie dough; you can use the dough to bake cookies. Drop rounded tablespoons onto a ungreased cookie sheet and bake at 375F for 9-11 minutes. If you want to do mini cookies, bake at 325F for 12-15 minutes.)

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package vanilla instant Jell-O Pudding (not prepared)
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips

Heat the oven to 350F. Grease an 8×8-inch square baking pan, line the pan with parchment paper, then grease the paper.

Prepare Brownie mix as directed on package. Set aside.

In a medium bowl combine the flour, baking soda, salt, package of vanilla pudding mix, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.

Pour the brownie batter into the prepared pan, spread evenly. Drop teaspoons of cookie dough evenly over the brownie batter. Pushing the dough down so that it is level with the brownie batter. Bake for 25 – 30 minutes until cookies are golden brown and brownies are set. Cool completely before removing from pan.

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

Subject: Re: Cookies and Brownies Mon May 06, 2013 9:33 am

Those look good, Rhonda.

Subject: Re: Cookies and Brownies Wed May 22, 2013 1:56 pm

Cookies and Brownies - Page 4 Peanutbuttercupcrackbrownies

Click here-----> Step by Step Recipe w/Pictures

CANCER FREE!!! April 9, 1998-April 9, 2025-I AM A SURVIVOR!!!

"Psalm 34" Number of posts : 54431 Mood :

Peanut Butter No-Bake Bars

Ingredients:
1 c. natural peanut butter
1 c. honey
3 c. old fashioned oatmeal (uncooked)

Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight.

Subject: Cookies and Brownies Sat Jul 27, 2013 12:59 pm

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