Archive for the ‘DESSERTS’ Category
Super Chocolate Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. And these are delicious!
Ingredients
- 2 cups all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened, (1/2 block / 1 stick)
- 1 1/3 cups brown sugar, packed
- 1/2 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup MM candies
- 1 cup raisins
- 3/4 cup salted peanuts
Instructions
- Measure out the peanuts, raisins, and MM's. Set aside.
- In a mixing bowl, add the flour, cocoa, baking soda, and salt and set that aside. In a large mixing bowl, add the butter, shortening, and brown sugar.
- Now that many of the items are ready, go ahead and preheat your oven to 180 C (350 F). Line a baking sheet or two with parchment paper.
- Mix the sugar, butter, shortening with an electric mixer at medium speed. Add the eggs and vanilla, beat until well blended.
- Gradually add the flour mixture while mixing with the electric mixer on low speed. Swap out the mixer for a sturdy spoon to mix in the remaining flour until you get a nice dough and the flour is all mixed in.
- Stir in the MM's, raisins, and peanuts.
- Drop the dough by 1/4 cupfuls onto the prepared baking sheets, 3 inches apart. Flatten dough slightly with your fingertips. Bake 13-15 minutes or until almost set. (I just used heaping tablespoons, worked well.)
- Remove from oven and cool on the sheet for 2 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 50.
Peanutty Double Chip Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. Just my opinion only, these are the best chocolate chip cookies I have made, ever. Highly recommended.
Ingredients
- 1/2 cup butter, room temperature, (1/2 block / 1 stick)
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup chunky peanut butter
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat your oven to 180 C (350 F), line a baking sheet or two with parchment paper or grease with butter.
- Add the butter, sugar, brown sugar, vanilla, eggs, and baking soda to a large mixing bowl and mix with an electric mixer on medium speed until creamy.
- Beat in the peanut butter.
- Mix in the flour with a large sturdy spoon.
- Mix in the chocolate and peanut butter chips.
- Drop by rounded tablespoons onto the prepared baking sheet, two inches apart. Press down with the tines of a fork to slightly flatten.
- Bake 12 minutes or until the cookies are set but not browned, do not over bake or they will be very brittle.
- Place on a wire rack to completely.
- Serve and enjoy.
Notes
Low cost.
Adapted from a recipe listed in 'the chocolate cookbook', page 36.
Chocolate Raspberry Thumbprint Cookies
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. This recipe is quick to put together and common ingredients. And the cookies are good! The amount of cookies I made were 2 1/2 dozen but I used a larger amount per cookie, with a smaller amount, you can make up to 4 dozen cookies.
Ingredients
- 1 1/2 cups butter, room temperature, (1 1/2 blocks or 3 sticks)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- raspberry preserves, as needed
- powdered sugar, as needed
- sugar, as needed
Instructions
- Preheat your oven to 180 C (350 F), line a baking sheet or two with parchment paper or grease with butter.
- Add the butter to a mixing bowl and let come to room temperature, when soft, add the sugar. Use an electric mixer and beat on high speed until creamy. Add the egg and vanilla, beat until mixed in.
- Add the cocoa, flour, and salt, beat on slow speed until mixed together. (I used a large spoon to get some of the flour off the edge and just used the spoon to finish mixing everything.)
- Stir in the chocolate chips.
- Scoop out 2 level tablespoons of dough and roll into balls and place on the prepared baking sheets about 2 inches apart. I used a rounded tablespoon. Place some sugar in bowl, dip your thumb in the sugar and make a deep imprint on each cookie. Bake 12 to 15 minutes or until just set.
- Remove from the oven and allow to cool on the sheet for 2-3 minutes.
- After cooling on the sheet, transfer to a rack to cool completely.
- Add some powdered sugar to a small wire strainer and dust the cookies by holding the strainer about 12 inches above the cookies and tapping on the side of the strainer. Spoon preserves on the indents of the cookies.
- Serve and enjoy.
Notes
Low cost.
Adapted from a recipe listed in 'the chocolate cookbook', page 34.
Frosted Flake Clusters
Just three ingredients, and they are tasty. Easy to make but you will need to chill them just a bit before serving as they are quite soft.
Ingredients
- 1 cup peanut butter
- 1 cup butterscotch chips
- 3 cups frosted flakes cereal
Instructions
- Setup a double boiler and add the butterscotch chips and peanut butter.
- Melt, stirring often, until the chips are completely melted and mixed into the peanut butter.
- Remove from heat and stir in the frosted flakes.
- Line a baking sheet with parchment or wax paper, drop the candies onto the paper by teaspoons, allow to cool, then place in the fridge to chill before serving to make sure they are firmed up.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Oatmeal Raisin Cookies
This recipe comes from a friend and these are excellent, flavorful cookies that are chewy. These are a great base to adjust each time you make these, read the Variants in the Recipe Notes section.
Ingredients
- 1 cup butter, (1 block / 2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup sugar, plus 2 tablespoons
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups raisins
- 1/2 cup walnuts, chopped, optional
- 3 cups quick cooking rolled oats
Instructions
- Preheat your oven to 180 C (350 F). Grease a cookie sheet or line the sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla extract.
- In another mixing bowl, add the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Mix together.
- Add the wet ingredients to the dry and mix together.
- Add the raisins and walnuts and fold in.
- Add the oatmeal and mix that in.
- Scoop the dough and drop by large tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until the just the edges are browned.
- Remove from the oven and let cool on the sheet for several minutes.
- After a few minutes, remove the cookies to a rack to cool completely. The cookies are very soft when you remove them from the sheet, they will set up as they cool.
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use chopped nuts of your choice in place of the walnuts. 2. Don't like nuts? Just leave them out. 3. Use any combination of nuts, chocolate chips, dried cranberries, MM candies, and shredded coconut. 4. Use 2 cups of your favorite trail mix in place of the raisins and nuts.
This recipe for Oatmeal Raisin Cookies is from Simply Recipes.
Christmas Wreath Cookies
These can look like wreaths, or as I also made, clumps of ivy, but 'wreaths' sound better than 'clumps'. These are simple marshmallow cookies made with cornflakes though instead of rice krispies.
Ingredients
- 1/2 cup butter, (1/2 block / 1 stick)
- 4 cups mini marshmallows
- 1 1/2 teaspoons green food coloring
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 4 cups corn flakes
- red candies, 3-4 for each cookie
Instructions
- Line a baking sheet with foil that is greased with butter, parchment paper, or wax paper.
- Gather your ingredients, not shown is the extracts. For the red candies, I used some red pearls which are candy coated chocolate balls found in the cake decorating section in typical grocery stores. For the corn flakes, I used frosted flakes.
- Add the butter and marshmallows to a double boiler and let the marshmallows and butter melt, stir together once in a while until until both are melted and combined.
- Add the food coloring and extracts and stir to a uniform color.
- Add the corn flakes and mix the marshmallow.
- Drop by spoonfuls on the prepared baking sheet and make simple clumps or use 2-3 smaller spoonfuls and form wreaths. I made 3 wreaths and the rest clumps, the wreaths are time consuming.
- Place 3-4 red candies on each wreath or clump. Lightly press each candy in place should help it stay in place.
- Allow to cool fully then place on a serving tray. Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Chocolate Coconut Macaroons
Only 3 ingredients and these are tasty. For the chocolate, feel free to use chocolate compound, almond bark, or chocolate chips.
Ingredients
- 285 grams shredded coconut, (10 oz)
- 3/4 cup sweetened condensed milk
- 1/2 chocolate, melted, type and method of your choice
Instructions
- Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. The parchment paper is highly recommended, if you are out, foil greased with butter will work but expect a little sticking as well.
- In a mixing bowl, add the coconut and the condensed milk.
- Scoop out 2 tablespoons of coconut mixture and place on the prepared baking sheet, shape into a rounded mound. These do not spread so you can place them fairly close.
- Bake for 15 minutes or until the tops are golden brown. Allow to cool for a few minutes.
- Remove from the sheet and place on a rack to cool.
- Melt the chocolate of your choice, I used chocolate almond bark melted in a double boiler. When the chocolate is melted. Drop a macaroon onto the chocolate and lift out with a fork to a sheet of foil and allow to cool.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Oreo Pie
This recipe comes from the label on a Oreo pie crust, and uses Oreo Cookies N' Cream pudding mix, and I will be taking a few boxes of that with me when I return to Thailand. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 Oreo pie crust, store bought or homemade, Shortcut
- 2 boxes Oreo Cookies N' Cream pudding, (4 servings per box)
- 2 1/2 cups cold milk
- 1 tub Cool Whip whipped topping, thawed, (8 oz)
- 3-4 Oreo cookies, cut in half, for garnish
Instructions
- Add the pudding mix and milk in a large mixing bowl. Whisk for 2 minutes.
- Stir in half of the whipped topping.
- Pour mixture into the pie crust. Cover and place in the fridge in the fridge for at least 4 hours or until the pie is fully set and firm.
- When ready to serve, top with remaining whipped topping. Top with the cookie halves, evenly spaced. Use 6 pieces for 6 slices or 8 pieces for 8 slices.
- Slice evenly between the cookies, serve, and enjoy.
Notes
Orange Slice Cookies
I found this recipe on the internet and decided to give it a try, and I must say, these are really good! These cookies contain the orange slice candies.
Ingredients
- 1 cup butter, room temp, (1 block / 2 sticks)
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 370 grams orange slice candies, (13 oz)
- 1 tablespoon all purpose flour
- 1 cup walnuts, chopped
- 2 cups quick cooking rolled oats
- 1 cup coconut, shredded
Instructions
- Set the butter out to soften. Place the tablespoon of flour into a medium size bowl. Slice the orange slice candies into 5 pieces. As you slice a few candies and add them to the bowl, toss them with the flour - the pieces are sticky and this will prevent them from sticking together.
- Preheat your oven to 180 C (350 F). Measure out the oats, coconut, and walnuts and set them aside.
- Cream together the butter, sugar, eggs, and vanilla.
- In a large mixing bowl, add the flour, salt, and baking soda. Whisk together then add the butter mixture and mix together.
- Add the oats, coconut, walnuts, and orange slices, and mix those in. The mixture will be stiff.
- Scoop out dough with a cookie scoop or a heaping tablespoon of dough. Roll the dough between your hands then place the dough ball on an ungreased baking sheet.
- Bake for 15-18 minutes. Remove from the oven and let rest on the sheet for a few minutes, then remove cookies to a wire rack to cool.
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use pecans or roasted peanuts in place of walnuts. 2. Use the mixed fruit jelly candies in place of just orange. 3. This would be an excellent recipe to shape then freeze for fresh baked cookies at a later time.
Adapted from an internet recipe.
Ghirardelli Brownie Cake
This recipe is from a boxed Ghirardelli Brownie Mix and is straight forward as well, and for this I am using the dark chocolate mix as that is my Mom's favorite type of chocolate. This is a 3 layer cake, and the frosting is your choice, such as store bought, a homemade ganache, or a even a homemade buttercream frosting. I will be using my homemade chocolate buttercream frosting for this cake. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 boxes Ghirardelli Brownie Mix
- 1 cup cooking oil
- 1/2 cup water
- 2 eggs
- frosting, of your choice, Shortcut
Instructions
- Preheat your oven to 165 C (325 F). Grease with butter 3 round cake pans if you are using pans with easy release cutters or removable bottoms. If using fixed pans grease the sides and line the bottoms with parchment paper.
- To a mixing bowl, add both mixes, eggs, oil, and water.
- Mix batter, pour the batter equally into all three pans.
- Bake for 38 minutes and remove from the oven. Allow the cakes to cool completely before removing them from the pans.
- When the cakes are completely cooled, prepare your frosting of choice. I made my homemade chocolate buttercream frosting and made 1 1/12 times the recipe.
- Frost just between the layers or between and the sides, totally up to you.
- I also added some candy sprinkles.
- Place in the fridge until you serve.
- Slice, serve, and enjoy.
Notes
For the US, this is low cost per serving since each box of this brand of brownie mix is $2.75, in Thailand, another brand mix would be $10+. I will also work up a brownie mix for Thailand that will greatly reduce the cost.
Shortcut: Chocolate Buttercream Frosting.
Adapted from a recipe on a boxed brownie mix.
