Cookie Cutter Cookie Recipe

Image result for snowflake cookies

Did you know not all sugar cookie recipes work well when using a cookie cutter?  If the recipe is too soft, your shapes will flatten out too much and not look as cute as you had intended. The key to this stand-up recipe is corn starch. 

Cookie Cutter Cookies
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Ingredients
  1. 1 cup shortening
  2. 2 sticks butter, slightly softened
  3. 1 cup brown sugar
  4. 1 cup granulated sugar
  5. 1 teaspoon salt
  6. 2 teaspoons baking powder
  7. 4 teaspoons vanilla
  8. 2 eggs
  9. 5 cups flour
  10. 1 cup corn starch
Instructions
  1. 1. Beat shortening, butter, sugars, salt, baking powder, and vanilla until well blended.
  2. 2. Add the eggs and beat until well blended.
  3. 3. Mix the flour and cornstarch in a bowl, then add to dough.
  4. 4. If the dough is too soft to work with then wrap and refrigerate. Otherwise roll out on floured surface and cut shapes as desired.
  5. 5. Bake in a 350 oven for 8-10 minutes. Cool on racks. Frost and decorate if desired.
The Excellent Wife http://theexcellentwife.com/


 

Oozing Hot Fudge Cake

This dessert is similar to what you’d get in individual ramekin lava cakes – but on a grander, more decadent level. The end result is so rich you’ll want to cut it with vanilla ice cream, freshly whipped cream, or both!

Oozing Hot Fudge Cake

Oozing Hot Fudge Cake
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Ingredients
  1. 2 teaspoons instant coffee
  2. 1.5 cups hot water
  3. 2/3 cups cocoa powder, *divided!
  4. 1/3 cup brown sugar
  5. 1 cup sugar, *divided!
  6. 6 tablespoons butter
  7. 2 ounces semi-sweet chocolate chips
  8. 3/4 cups flour
  9. 2 teaspoons baking powder
  10. 1 tablespoon vanilla
  11. 1/3 cup milk
  12. 1/4 teaspoon salt
  13. 1 egg yolk
Instructions
  1. Heat oven to 325 and spray an 8x8 baking dish with non-stick spray.
  2. Stir instant coffee into water to dissolve.
  3. In a bowl, combine 1/3 cup of the cocoa, brown sugar, and 1/3 cup of the sugar.
  4. In a small pot melt butter then whisk in remaining 1/3 cup cocoa, and 2 ounces of semi-sweet chocolate chips. Cool slightly.
  5. In a bowl, whisk remaining 2/3 cup sugar, vanilla, milk, and salt. Whisk in the butter/chocolate mixture. Add the flour and baking soda and whisk till combined.
  6. Pour batter into prepared pan. Sprinkle the cocoa/brown sugar/sugar mixture evenly on top. Pour the coffee mixture gently over the cocoa mixture.
  7. Bake until cake is puffed and bubbling and beginning to pull away from sides of dish - about 45 minutes. Do *not* overbake!
  8. Cool about 25 minutes and serve with toppings of your choice, such as ice cream or freshly whipped cream.
Notes
  1. *Important! Be sure to note where ingredients should be divided.
The Excellent Wife http://theexcellentwife.com/

Salted Caramel Oatmeal Bars

Beware!  With over a pound of butter, salted caramel oatmeal bars are deadly to any diet.

Salted Caramel Oatmeal Bars

Salted Caramel Oatmeal Bars

These gems form a sugary, buttery crisp bottom that is topped with

oozy caramel and a layer of crumbly oatmeal goodness.  

Salted Caramel Oatmeal Bars
A crisp, sugar-butter bottom topped with ooey caramel and a layer of crumbly oatmeal.
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Ingredients
  1. 4.5 sticks of butter, melted
  2. 2 T vanilla extract
  3. 2-1/4 cups brown sugar
  4. 3 cups flour
  5. 3 cups oats
  6. 3 teaspoons baking soda
  7. 11 oz bag of Kraft caramel bits
  8. 1/2 cup heavy cream
  9. sea salt (optional)
Instructions
  1. Preheat oven to 350 and line a 9x13 pan with greased parchment or foil.
  2. In a large bowl combine butter, vanilla, sugar, flour, oats, and baking soda.
  3. Spread 1/2 the batter on the bottom of the pan and bake for 10 minutes.
  4. Meanwhile, melt the caramel bits and heavy cream in the microwave in 30 minute increments until a creamy caramel sauce is made.
  5. Spread all of the caramel sauce on the cooked crust, then crumble the remaining batter on top of the caramel. Sprinkle with sea salt to taste.
  6. Bake 20 minutes.
  7. Bars must set before cutting or you'll have a gooey mess! (and remember that the caramel sauce will BURN you if you touch it too soon!). Setting can take up to 4 hours, or as little as one hour if you use the refrigerator.
  8. Cut into squares and enjoy.
The Excellent Wife http://theexcellentwife.com/

 

 

 

 

 

 

 

Chocolate Mug Cake with Caramel Center

Ooey, gooey chocolatey`caramely goodness.

After seeing dozens of these mug cakes on Pinterest, the children and I finally got around to making some.  The recipe was so easy for the kids to manage that they were thrilled with their chocolately creations.   My daughter cut the sugar in her mug by 1/2 and we couldn’t taste a difference.

Here’s the recipe:

In a small bowl, combine 4T flour, 4T sugar, 3T unsweetened cocoa powder, 1/4t baking powder, and a pinch of salt.  Combine.  Now add 1 egg, 3T oil, 3T milk, and 1/4 t vanilla.  Mix well and pour into a regular sized mug that has been sprayed with non-stick cooking spray.  Push two unwrapped caramel candies just under the surface of the batter.  Microwave for about 1 minute 30 seconds.  You might have to adjust a bit less or more depending on what results you like.  We like gooey, so 1 minute 20 seconds sufficed.

 

 

Deliciously Rich Chocolate Pudding Recipe

You won’t believe your taste buds when you try this rich, chocolatey pudding!  If you keep baking chocolate or chocolate chips in the house then you can whip this up from your pantry in no time for unexpected guests.  And if you happen to have whipped cream or vanilla ice cream just hanging around then you’re in for an even better treat!

chocolate pudding
Here’s how to do it

Rich Chocolate Pudding

In a heavy saucepan whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and a pinch of salt.  Chop 4-oz of bittersweet or semisweet chocolate or add 4-oz of semisweet chocolate chips to the sugar mixture.

In a bowl whisk together 1-1/2 cups of milk (any fat content) and one large egg yolk.  Gradually whisk into the sugar mixture, bringing the pudding to a slow boil.  Boil 1 minute till thickened.

Remove from heat and add 1 tablespoon of unsalted butter and 1/2 teaspoon of vanilla.

Put the pudding in individual serving dishes and serve warm or chill it with plastic wrap directly on the surface of the pudding to avoid a “pudding skin”.  Unless, of course, you like pudding skin.  Enjoy!

 

White Chocolate ~ Cranberry Blondies

Just made these delicious little dessert treats &   I *love* them!   There is a hint of cinnamon (really, just a dash) among the sweet white chocolate taste ~ balanced nicely with the sweet/tart cranberries.

Get the original recipe here, at Taste of Home.

Ingredients

  • 3/4 cup butter, cubed
  • 1-1/2 cups packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon Spice Islands® pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate, coarsely chopped

  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon grated orange peel, optional
  • 6 ounces white baking chocolate, melted
  • 1/2 cup dried cranberries, chopped

Directions

  • In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
  • Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

 

 

{Oooooey Gooooey} Rocky Road Brownies

These are the ooooiest, gooooiest, chocolatiest, peanut butteriest, marshmallowiest brownies you’ll ever bake.  And yes, spell check stubbornly disapproves of all of those perfectly descriptive adjectives!

Here’s how to make these simple &  fabulous brownies in a flash:

1.  Mix up a batch of  your favorite boxed or from-scratch brownies.

2. Gracefully stir in a few hands full of chocolate chips.

3.  Bake till just done.

4.  While warm, but not hot, frost with canned or homemade chocolate frosting – just enough to cover the gooey brownies nicely.

5.  Add dollops of peanut butter and dollops of  marshmallow fluff all over the melty, chocolatey top.  {I used extra chunky p.b.}

6.  Using a knife, artistically &  skillfully {pretend if you must!} spread the toppings together making a pretty swirly effect.  Or just smoosh it around like I did  ’cause it won’t affect the taste one bit!

Send a batch of these into work with your husband and he might get a raise.  Or if that doesn’t work share them with some grateful children who will smother you with kisses and hugs afterward {just as rewarding in my opinion!}.

 

{Thank you to my neighbor Gabi for introducing these tempting treats into our lives! }

Oreo-Stuffed Chocolate Chip Cookies. Whoa.

There are just no words to describe it!

There are two cookies (and only two) that I like to dunk.  One is a good old fashioned homemade Toll House cookie and the other is an Oreo.  I try not bake or buy these very often as I have little to no self control when it comes to eating these goodies.

My good friend, Ang, posted a recipe on her FaceBook page for (are you sitting?) Oreo-stuffed Toll House cookies!  Oh. My.

Here’s what my family had to say about them. Video of family gobbling cookies!

I didn’t follow any recipe ~ just used my traditional Toll House cookie batter and smooshed it around a plain Oreo.  After I had them all formed I stuck them in the freezer to firm up a bit so they’d retain their shape when baking. I baked them for the same 10-12 minutes I always do, at 350 degrees.

Surround Oreo with dough.

If you’d like to make a fairly easy BIG statement at your next playdate, bring these!  In fact it’s a must.  Because if you leave them in your kitchen you’re sadly bound to devour a couple too many!

Raising Homemakers

Triple Moist Triple Chocolate Cake

If you’re in a rush, but really want to prepare a cake that “wows” the crowd, give this easy cake mix recipe a try.  The chocolate is intense and the crumb never fails to be moist.  You’d have to cook this thing for hours for it to lose its moisture!  Have lots of tall glasses of milk standing by…

Oh, and check out Eat at Home, everyday food for busy people.  Great blog post about cake mixes today.

"That Chocolate Cake"

Here’s how to do it:

Prepare one box of chocolate fudge cake mix according to the box directions.  Add an 8oz container of sour cream, one 4 serving size of chocolate instant pudding,  and one bag of miniature chocolate chips (though I’ve made it with the regular size too).  Mix.

Pour it into a prepared 13×9 or bundt pan.

Bake at 350 till set (usually about 5 minutes longer than the box says).  No need for icing or frosting.

That’s it!  Easy, right?  Whatever you do, don’t grab a fork and sit with the entire cake in front of you at the table.  Not that I’ve ever tried it <wink>, I’m just sayin’…

Today’s verse:

Therefore God also has highly exalted Him and given Him the name which is above every name, that at the name of Jesus every knee should bow, of those in heaven, and of those on earth, and of those under the earth, and that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.   (Philippians 2:9-11)