Pumpkin Chocolate Chip cookies
1 box cake mix (I use spice and carrot)
15 oz can of pumpkin
1/2-1 cup of chocolate chips
Mix cake mix and pumpkin together. Stir in chips. drop by spoonfuls onto a greased cookie sheet. Bake in 350 oven for 10 minutes.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, October 4, 2010
Chocolate Cappuccino Cookies
I made these last week to take camping. The get better after sitting in an air tight container for a day or two. The recipe is from the Taste of Home cookbook The Best of Country Cooking 2003
Chocolate Cappuccino Cookies
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup plus 1 tablespoon sugar, divided
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 cup baking cocoa
1/4 teaspoon salt
In small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the egg white,3/4 cup sugar, oil, corn syrup,vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture.
Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Flatten to 1/4 inch thickness with a glass dipped in the remaining sugar. Bake at 350 for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an air tight container. Yield: 3 1/2 dozen. (I got closer to 50 cookies)
The dough is sticky, it helps to dampen palms when rolling into the small balls.
Chocolate Cappuccino Cookies
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup plus 1 tablespoon sugar, divided
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 cup baking cocoa
1/4 teaspoon salt
In small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine the egg white,3/4 cup sugar, oil, corn syrup,vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture.
Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Flatten to 1/4 inch thickness with a glass dipped in the remaining sugar. Bake at 350 for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an air tight container. Yield: 3 1/2 dozen. (I got closer to 50 cookies)
The dough is sticky, it helps to dampen palms when rolling into the small balls.
Friday, April 16, 2010
Kimberly Bunyards MONSTER Cookies
Kimberly Bunyards Monster Cookies
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Today at 8:23pm
Monster Cookies
1/2 cup butter
1/2 cup shortening ( I use either more butter, coconut oil, or olive oil)
1 cup brown sugar
1/2 cup white ( I omitted the white sugar and it was still great with less sugar in it)
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 cups flour ( I've used whole wheat, or oat flour)
1 12 oz pkg choc. chips, peanut butter pieces, or other cut up candy bars =2 cups
Preheat oven to 375
Beat butter and shortening, add sugar, and baking soda. Beat on medium until combined. Add flour, mix in last by hand if nec. Stir in choc. chips or candy.
Scoop dough by 1/4 cup (this is the best part!!!) onto ungreased cookie sheet. Leave about 4 inches between cookies. Bake for 11-13 min until lightly brown.
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Today at 8:23pm
Monster Cookies
1/2 cup butter
1/2 cup shortening ( I use either more butter, coconut oil, or olive oil)
1 cup brown sugar
1/2 cup white ( I omitted the white sugar and it was still great with less sugar in it)
1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/2 cups flour ( I've used whole wheat, or oat flour)
1 12 oz pkg choc. chips, peanut butter pieces, or other cut up candy bars =2 cups
Preheat oven to 375
Beat butter and shortening, add sugar, and baking soda. Beat on medium until combined. Add flour, mix in last by hand if nec. Stir in choc. chips or candy.
Scoop dough by 1/4 cup (this is the best part!!!) onto ungreased cookie sheet. Leave about 4 inches between cookies. Bake for 11-13 min until lightly brown.
Wednesday, March 10, 2010
Home Made Thin Mints
Cakespy: Homemade Thin Mints
Posted by cakespy, March 8, 2010 at 3:00 PM
Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints?You make your own, that's what you do.
Armed with a recipe from the baking blog Baking Bites, I tested out a batch of my favorite: Thin Mints. While I wouldn't call them a clone of the boxed kind (the texture is a little different, and they taste a little, well, fancier)
20100308thinminthowto.jpg
Homemade Thin Mints
- makes about 36 cookies -
Adapted from Baking Bites
Ingredients
For the cookies:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
For the dark chocolate coating:
10 ounces dark or semisweet chocolate (I used Hershey's Special Dark)
1/2 cup butter, room temperature
Procedure
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look slightly curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 1 to 2 hours (I did mine overnight), until dough is very firm.
4. Preheat oven to 375°F.
5. For the most authentic texture, slice dough into rounds not more than 1/4 inch thick (they will not be as crisp if they are thicker, but they're still delicious) and place on a parchment lined baking sheet. Cookies will not spread very much, so you don't have to leave too much space around each one.
6. Bake for 13 to 15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Prepare the coating. While the original recipe suggested preparing it in the microwave, I did mine on the stovetop by combining the chocolate on butter in a medium saucepan on low heat, stirring frequently until the mixture was melty and fully combined. The texture will be thicker than a chocolate syrup, but not so thick that cookies can't easily be dipped and removed. You can put the chocolate mixture back on heat as needed to keep the coating smooth and easy to dip your cookies into.
Note: Per the recipe I adapted, this can also be done in the microwave: in a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45 to 60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (Note: Reheat chocolate as needed to keep it smooth and easy to dip into.)
8. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Posted by cakespy, March 8, 2010 at 3:00 PM
Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints?You make your own, that's what you do.
Armed with a recipe from the baking blog Baking Bites, I tested out a batch of my favorite: Thin Mints. While I wouldn't call them a clone of the boxed kind (the texture is a little different, and they taste a little, well, fancier)
20100308thinminthowto.jpg
Homemade Thin Mints
- makes about 36 cookies -
Adapted from Baking Bites
Ingredients
For the cookies:
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
For the dark chocolate coating:
10 ounces dark or semisweet chocolate (I used Hershey's Special Dark)
1/2 cup butter, room temperature
Procedure
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look slightly curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 1 to 2 hours (I did mine overnight), until dough is very firm.
4. Preheat oven to 375°F.
5. For the most authentic texture, slice dough into rounds not more than 1/4 inch thick (they will not be as crisp if they are thicker, but they're still delicious) and place on a parchment lined baking sheet. Cookies will not spread very much, so you don't have to leave too much space around each one.
6. Bake for 13 to 15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
7. Prepare the coating. While the original recipe suggested preparing it in the microwave, I did mine on the stovetop by combining the chocolate on butter in a medium saucepan on low heat, stirring frequently until the mixture was melty and fully combined. The texture will be thicker than a chocolate syrup, but not so thick that cookies can't easily be dipped and removed. You can put the chocolate mixture back on heat as needed to keep the coating smooth and easy to dip your cookies into.
Note: Per the recipe I adapted, this can also be done in the microwave: in a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45 to 60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (Note: Reheat chocolate as needed to keep it smooth and easy to dip into.)
8. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Wednesday, August 12, 2009
2 Zucchini Recipes
Zucchini Spice Cake
2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs
Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.
*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.
***********************
This one is in a QC. I need to get some eggs and then we'll try this one.
Peanut Butter Drops
INGREDIENTS
* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
DIRECTIONS
1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.
2 cups all-purpose flour*
2 cups finely chopped zucchini (about 3 medium)
1-1/4 cups sugar
1 cup chopped nuts
1/2 cup vegetable oil
1/3 cup water
1-1/4 ts. baking soda
1 ts. salt
1 ts. ground cinnamon
1 ts. ground cloves
1 ts. ground nutmeg
1 ts. vanilla
3 eggs
Heat oven to 350°. Greast and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost with your favorite cream cheese frosting if desired.
*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.
***********************
This one is in a QC. I need to get some eggs and then we'll try this one.
Peanut Butter Drops
INGREDIENTS
* 1 cup shortening
* 1 cup chunky peanut butter
* 1 cup packed brown sugar
* 1/2 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup shredded peeled zucchini
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
DIRECTIONS
1. In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire rack.
Thursday, May 7, 2009
Thin Mint Cookies
Thin Mint Cookies
Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil
DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.
Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.
Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)
Preheat the oven to 350°F.
Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.
Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.
Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil
DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.
Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.
Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)
Preheat the oven to 350°F.
Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.
Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.
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