Super Chunk Chocolate Chip Cookies
Unless you are allergic or hate chocolate then you will fall in love with these cookies. Try to eat just one! For the broken pieces of dark chocolate take a large dark chocolate bar and break into pieces.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
2 Cups Chocolate Chips
1 Cup Broken Pieces Dark Chocolate
Preheat your oven to 375º F. In a medium size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla. Beat for 1 minute. Add the eggs one at a time. Beat well after each addition. Slowly beat in the flour mixture and mix for 1 minute. Stir in the chocolate chips and broken dark chocolate pieces, Drop by rounded tablespoon onto parchment paper lined baking sheets. Bake for 11 minutes or until golden brown. Remove from the oven and cool on the baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes approximately 4 dozen cookies
Mexican Wedding Cookies
These cookies are so scrumptious that you won’t be able to stop eating them. The secret to the great taste is to use a high quality butter and pure vanilla extract. Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.
INGREDIENTS
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar
2 Cups Unbleached Flour
1/4 Teaspoon Kosher Salt
1 Cup Finely Chopped Pecans
Additional Powdered Sugar For Rolling
Preheat your oven to 350º F. In a large bowl cream together the butter and vanilla. Add the powdered sugar and combine well. Mix the flour and kosher salt together and then add to the butter mixture. Sprinkle in the chopped pecans and blend well. Form into 24 balls and very lightly flatten. Place onto parchment paper lined baking sheets. Place in the oven and bake for 25 minutes until the cookies are lightly browned. Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve. Makes 2 dozen
Root Beer Chocolate Chip Cookies
I created these cookies last night because I wanted to make a different type of chocolate chip cookie. Rolling the cookie dough in sugar before baking really gives them something extra.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Root Beer Extract
3 Eggs
2 Cups Semi-Sweet Chocolate Chips
Preheat your oven to 350º F. In a medium size bowl combine the flour, baking soda and salt. Set aside. In another medium size bowl beat the butter and sugars on medium speed for 3 minutes. Add the vanilla and root beer extracts. Add the eggs one at a time. Mix on low for 2 minutes. Gradually add the dry mixture into the wet mixture. Stir in the chocolate chips. Place in the fridge for 1 hour. Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar. Drop onto a parchment paper lined cookie sheet. Bake for 12 minutes or until done. Makes approximately 4 dozen cookies.
To The Manor Born Pound Cake
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
Peanut Butter Fudge
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
INGREDIENTS
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Perfect Lemon Squares
You've been good all year so far so it's time for a little lemon treat. Well maybe you haven't been good, but make these lemon squares and ponder how to be better.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Cup Confectioners’ Sugar
2 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
3/4 Cup Cut-Up Butter
5 Eggs
1 1/2 Cups Sugar
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Peel
3/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Half & Half
Extra Confectioners’ Sugar for Dusting
Preheat your oven to 350º F. Line a 13x9x2 inch baking pan with parchment paper. You will want the parchment paper to extend over the edges for lifting. In a large size bowl combine the 2 cups flour, 1/2 cup confectioners’ sugar, cornstarch and kosher salt. Cut in the butter with a pastry blender. You will want the mixture to look like coarse crumbs. Press the mixture into the bottom of the parchment lined pan. Bake for 20 minutes until the edges are a very light brown. While the shortbread crust is baking make the lemon topping. In a large size bowl mix together the eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and half & half. Remove the shortbread crust from the oven and slowly pour the lemon topping over the hot crust. Place back into the oven and bake for another 20 minutes. You will want the center set so feel free to bake a bit longer if the center is not quite set. Remember all ovens bake differently. Remove from the oven and cool completely in the pan. Use the parchment paper hanging over the sides to lift out of the pan. Place onto a hard surface and cut into squares. Just before serving dust powdered sugar over the tops. Makes approximately 36 cookies.
Peanut Butter Sandwich Cookies
My Peanut Butter Sandwich Cookies are simple and understated, but deliver a beautiful peanut butter taste. No fork marks needed on these cookies. Everyone will know that these cookies are the real deal!
INGREDIENTS
1 Cup Peanut Butter
1/2 Cup Softened Butter
1/2 Cup Shortening
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups Unbleached Flour
Filling:
3/4 Cup Creamy Peanut Butter
3 Tablespoons Softened Unsalted Butter
1 Cup Powdered Sugar
1 Tablespoon Cold Brewed Coffee
Preheat the oven to 375º F. In a large size bowl mix the peanut butter, butter and shortening with an electric mixer for 45 seconds. Add the sugar and brown sugar and beat for 30 seconds. Add the baking soda and baking powder. Beat for another 30 seconds. Make sure to scrape the sides of the bowl. Beat in the eggs and vanilla for 30 seconds. Beat in as much of the flour as you can. Any flour that you were not able to beat in then stir in by hand. Cover the bowl with plastic wrap and put in the fridge for 1 hour. This will make the dough easy to handle. Shape the dough into 1 1/4 inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Flatten just a bit with the heel of your hand. Bake for 7 to 9 minutes until the bottoms are light brown. Remove from the oven and let the cookies cook on the baking sheet for 1 minute. Repeat until you have used all of the dough.
For the filling: In a large size bowl beat together the softened butter, peanut butter, powdered sugar, vanilla and cold coffee. Make sure the mixture is well combined.
To Assemble: Pace cookies upside down on the counter. Place 1 tablespoon of the filling in the center of each cookie. Place the second cookie on top of the filling. Turn the cookie over and gently press until the filling spreads to the edges. Allow the filling to set for 1 hour before serving. Assembled cookies can be stored at room temperature for up to 3 days. Makes approximately18 large sandwich cookies.
New York Black & Whites
Go into any New York City bakery and you will find Black & White Cookies. These cookies are cakey and delicious. Why make a trip to the big apple when you can make your own at home?! Feel free to use fondant instead of icing if you want.
INGREDIENTS
Cookies:
1 3/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1 Large Egg
2 1/2 Teaspoons Vanilla Extract
1/3 Cup Sour Cream
Frosting:
5 Cups Sifted Powdered Sugar
7 Tablespoons Whole Milk
2 Tablespoons Corn Syrup
1 Teaspoon Vanilla Extract
1/2 Teaspoon Kosher Salt
3 Tablespoons Sifted Cocoa
Preheat your oven to 350º F. Move your oven racks to the middle and line 2 baking sheets with parchment paper. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a large size bowl beat the butter and sugar together for 3 minutes. Add the egg and vanilla and beat another 2 minutes. Slowly add a portion of the flour mixture to the butter mixture. Alternate with the sour cream. Beat on low. Repeat until you have incorporated all of the flour and sour cream. Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets. Place into the oven for 15 minutes until the edges are lightly brown. Remove from the oven and let cool completely before glazing.
For the Glaze: In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup. Mix until smooth. Put 1 cup of the glaze in a small bowl and set aside. In the original bowl of glaze add the cocoa and 1 tablespoon of milk. Mix well until combined.
To ice the cookies make sure to work with 1 cookie at a time. Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie. You will be icing the flat side of the cookie. Put the 1/2 glazed cookies in the fridge for 20 minutes. Remove from the fridge and glaze the other half of the cookie with the chocolate glaze. Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely. Makes between 12 to 18 cookies.
Berry Vanilla Cream Pie With Shortbread Crust
This dessert looks so pretty and is worth the effort. I like to use a deep pie plate for this recipe.
INGREDIENTS
Crust:
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. In a large size bowl combine the flour, salt and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Form the dough into a ball. Place in an ungreased pie dish. Put in the oven for 15 minutes. Remove from the oven and set aside.
Vanilla Cream Pie Filling:
5 Egg Yolks
3/4 Cup Sugar
3 Tablespoons Cornstarch
2 1/2 Cups Half & Half
1 1/2 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Fresh Blackberries
1/2 Cup Fresh Blueberries
To make the filling: In a large saucepan combine the sugar and cornstarch. Gradually stir in the half & half. Cook and stir over a medium high heat until the mixture is thickened and bubbly. Reduce the heat and cook for another 2 minutes. Stir occasionally. Remove from the heat. In a medium size bowl slightly beat the egg yolks with a fork. Gradually stir 1 cup of the hot filling into the egg yolks. Add the egg yolk mixture to the saucepan. Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes. Stir constantly. Remove from the heat. Stir in the butter and vanilla. Stir until the butter melts. Pour into the pie plate. Arrange the blackberries and blueberries on top. Place into the oven and bake at 325º F for 30 minutes. Remove from the oven and cool for 1 hour. Place in the refrigerator for at least 3 hours before serving. Serves 8
Pistachio Shortbread
Shortbread is so easy to make. Dress this shortbread up with delicious toasted pistachio nuts.
INGREDIENTS
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
3/4 Cup Pistachios
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. On a baking sheet lined with parchment paper place 3/4 cup pistachios and the kosher salt. Bake for 8 minutes. Remove from the oven and set aside. In a large size bowl combine the flour and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Add the toasted pistachios and the salt. Mix the pistachios in and then form the dough into a ball. Place in a square ungreased baking pan. Put in the oven for 20 minutes. Remember that every oven bakes differently so you want to make sure that the shortbread is golden brown, but you want to be careful not to over bake. Remove from the oven and let cool for 5 minutes. Cut into pieces while warm. Makes 16 cookies.
