tag:blogger.com,1999:blog-33046821907630714702024-03-05T10:32:05.309-08:00Everyone Loves CookiesChristinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3304682190763071470.post-59131449929373566922007-04-27T03:58:00.000-07:002007-04-27T04:01:51.286-07:00<div><strong>Snickerdoodles<br /></strong>Source: Gale Gand, Sweet Dreams, Food Network<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS_Jl3MRnSQovEb2jOyB4UiB_VriC4NI7HzSuXYYxUXv0T0GRf9MNSYYP8T-8QWbplNVuijDgnmpUX6RHD9AVAQA99BJUZ3GVjneRaLVLyEK0wp1PhYCeCnOQ90nr0JEpQonR7WWoGRjq/s1600-h/snickerdoodles.jpg"><img id="BLOGGER_PHOTO_ID_5058061450107548274" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS_Jl3MRnSQovEb2jOyB4UiB_VriC4NI7HzSuXYYxUXv0T0GRf9MNSYYP8T-8QWbplNVuijDgnmpUX6RHD9AVAQA99BJUZ3GVjneRaLVLyEK0wp1PhYCeCnOQ90nr0JEpQonR7WWoGRjq/s320/snickerdoodles.jpg" border="0" /></a><br />For the topping: 3 tablespoons sugar 1/2 teaspoon cinnamon For the cookie dough: 3 1/2 cups flour 1 tablespoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup butter 2 cups sugar 2 eggs 1 tablespoon light corn syrup 2 1/2 teaspoons vanilla extract<br /><br />In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.</div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-20825080326192078972007-04-27T03:38:00.000-07:002007-04-27T03:55:17.174-07:00Silpat Baking Sheets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEYt4K-e-8fxI9sgajLQ5jMRoc8XvG2a3-aDC4bMz8nixRW6CL25Hrm1Te_Op9Cq6FZ9D4YXLna5pqZ4K-KbLMDgmjsUfl2QhhepUtp-_TZ9LONxqoqk5zE7DiU-0YVP0EN2QtOISudjQ/s1600-h/silpat2.jpg"><img id="BLOGGER_PHOTO_ID_5058058078558220898" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEYt4K-e-8fxI9sgajLQ5jMRoc8XvG2a3-aDC4bMz8nixRW6CL25Hrm1Te_Op9Cq6FZ9D4YXLna5pqZ4K-KbLMDgmjsUfl2QhhepUtp-_TZ9LONxqoqk5zE7DiU-0YVP0EN2QtOISudjQ/s320/silpat2.jpg" border="0" /></a><br /><div><div align="left">Silpat is a must for any patisserie chef or home baker. Reinforced, siliconized rubber mat makes any baking sheet non-stick replacing the need for parchment paper. Mat can be used 3,000 times and is easy to clean. Heat resistant up to 480 degrees. No greasing required. Mat comes in various sizes. The standard cookie sheet size retails for about $20.00. Available at discount and home stores such as Bed Bath and Beyond and Linens and Things. </div></div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-56547854800239856822007-04-27T03:16:00.000-07:002007-04-27T04:17:30.679-07:00<div><strong>Macadamia Raspberry White Chocolate Cookies<br /></strong>Source: All Recipes.com<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGH3vfy7v_FP7GyGMVIHG0XiR78kVfzoWz6sUUfIi94lsFDYa7j8zZpsmnut7bP0zrff63q7xPaKbbZaa0UUHofyShYGwZL1pgmnu7ZG4DRFRhTgYcVK8rSslXQrffUK3-DCq7Gjz1qva/s1600-h/new.jpg"><img id="BLOGGER_PHOTO_ID_5058065311283147426" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGH3vfy7v_FP7GyGMVIHG0XiR78kVfzoWz6sUUfIi94lsFDYa7j8zZpsmnut7bP0zrff63q7xPaKbbZaa0UUHofyShYGwZL1pgmnu7ZG4DRFRhTgYcVK8rSslXQrffUK3-DCq7Gjz1qva/s320/new.jpg" border="0" /></a><br />Ingredients:<br />1/3 cup butter<br />1/4 cup raspberry jam<br />1 egg<br />1 1/2 cups all-purpose flour<br />1/3 cup white sugar<br />1/3 cup packed brown sugar<br />1 teaspoon vanilla extract<br />1 teaspoon baking soda<br />1 cup chopped macadamia nuts<br />8 ounces white chocolate, chopped<br /><br />Directions:<br />Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla. Mix well.<br />Mix together flour and baking soda. Gradually add flour mixture to batter. Add raspberry jam.<br />Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.</div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-31653901289565219502007-04-26T17:23:00.000-07:002007-04-27T04:17:22.869-07:00<div><strong>Original Nestlé Toll House Chocolate Chip Cookies </strong><br />Source: Nestle's<br /><a href="http://www.verybestbaking.com/" target="_blank"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii295rYSA1EtZaUb8YwJ0WZE_o3xQMFTg3A6ew7k5Z_bHPziwTJhq1-dexAdrTP4VawYIaNkgkIU0fY34IhkB5kZwuYKudddYNR37irTFU0-Lf_zyml1ul-9YGqainiDCA-xLbVvgk92ce/s1600-h/nestle.jpg"><img id="BLOGGER_PHOTO_ID_5058064606908510866" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii295rYSA1EtZaUb8YwJ0WZE_o3xQMFTg3A6ew7k5Z_bHPziwTJhq1-dexAdrTP4VawYIaNkgkIU0fY34IhkB5kZwuYKudddYNR37irTFU0-Lf_zyml1ul-9YGqainiDCA-xLbVvgk92ce/s320/nestle.jpg" border="0" /></a><br />Ingredients:<br />2 1/4 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup (2 sticks) butter, softened<br />3/4 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />2 large eggs<br />2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Morsels<br />1 cup chopped nuts<br /><a onclick="MM_openBrWindow('/recipes/nutrition.aspx?ID=18476','help','scrollbars=yes,resizable=yes,width=490,height=600')" href="http://www.verybestbaking.com/recipes/detail.aspx?ID=18476#"></a><br />Directions:<br />Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.<br /><br />Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.<br /><br />PAN COOKIE VARIATION:<br />Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.<br /><br />SLICE AND BAKE COOKIE VARIATION:<br />PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.</div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-62714243053794554962007-04-16T03:04:00.000-07:002007-04-27T04:21:27.707-07:00<strong>Girl Scouts Thin Mints Cookies </strong><br /><strong>(Homemade Version)</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyaC_9VbCGzJRRH56CzLGxAiDyxDW0x73wAbXcgEuamY7pV6CSFVaFv1GzZcRXzMhS8YPmT0S6JRuHStL1vwCt_AULnTX1hkZe-_ApJr3C2TyLh-Xij3b22avFVNhyphenhyphen944Dyqal7SHC7PF/s1600-h/box_thinmints.jpg"><img id="BLOGGER_PHOTO_ID_5053965759656806178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyaC_9VbCGzJRRH56CzLGxAiDyxDW0x73wAbXcgEuamY7pV6CSFVaFv1GzZcRXzMhS8YPmT0S6JRuHStL1vwCt_AULnTX1hkZe-_ApJr3C2TyLh-Xij3b22avFVNhyphenhyphen944Dyqal7SHC7PF/s320/box_thinmints.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:<br />Chocolate Cookie Wafers<br />1 (18 1/4 ounce) package fudge cake mix<br />3 tablespoons shortening, melted<br />1/2 cup cake flour, measured then sifted<br />1 egg<br />3 tablespoons water<br />Nonstick cooking spray coating<br />3 (12 ounce) bags semi-sweet chocolate chips<br />3/4 teaspoon peppermint extract<br />6 tablespoons shortening<br /><br />Directions:<br />Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees.<br />On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.<br />To cut, use a lid from a spice container with a 1 1/2-inch diameter.<br />Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.<br />Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet. Refrigerate until firm.Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com3tag:blogger.com,1999:blog-3304682190763071470.post-71974148976713032892007-04-16T02:54:00.000-07:002007-04-27T04:19:09.342-07:00<strong>Disneyland's Oatmeal Raisin Cookies</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gTxpuoxo6AuMdJzqgoi9dZuyS7A1RH7Hy4jS3KESUQRVKxz4jfi2E-jAiL0BNSowc32ISgHCDCXLt0K3pEd6Vct8rtsAMlYzOxfbJuTP_U-zya8eRFgZAfiblcGHl4OXEPJUjN0yZHsj/s1600-h/disneyltrblu.jpg"><img id="BLOGGER_PHOTO_ID_5053962710230025970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gTxpuoxo6AuMdJzqgoi9dZuyS7A1RH7Hy4jS3KESUQRVKxz4jfi2E-jAiL0BNSowc32ISgHCDCXLt0K3pEd6Vct8rtsAMlYzOxfbJuTP_U-zya8eRFgZAfiblcGHl4OXEPJUjN0yZHsj/s320/disneyltrblu.jpg" border="0" /></a><br /><br /><br /><br /><br />Ingredients:<br />3 1/4 cups flour<br />1 tablespoon baking powder<br />1 1/2 teaspoons ground cinnamon<br />1 teaspoon salt1 teaspoon baking soda<br />2 1/8 cups shortening<br />1 3/4 cups brown sugar packed<br />1 1/2 cups granulated sugar<br />3 large eggs<br />1 teaspoon vanilla extract<br />4 cups rolled oats<br />2 1/2 cups dark raisins<br /><br />Directions:<br />Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy.Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes.Add oats and raisins. Mix until blended, about 1 minute.<br />Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.<br />Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-80072629440679261142007-04-16T01:58:00.000-07:002007-04-16T03:11:11.586-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCr1RFwgW_Xezey5R3BAzuiLfq5OIpjYG7TrhbMPC198oqY54XKeeR-Lhj4AqYVle9CgOXoJY5agHYdz2TXMwvj-cLeJxtq7m2er436Zdp3DKtGOI-pI91vJWb8GhjPACT_5cquUObtYW/s1600-h/cookiebouquet.jpg"><img id="BLOGGER_PHOTO_ID_5053947806693508818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCr1RFwgW_Xezey5R3BAzuiLfq5OIpjYG7TrhbMPC198oqY54XKeeR-Lhj4AqYVle9CgOXoJY5agHYdz2TXMwvj-cLeJxtq7m2er436Zdp3DKtGOI-pI91vJWb8GhjPACT_5cquUObtYW/s320/cookiebouquet.jpg" border="0" /></a><br /><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;">Would you like to learn how to make a cookie bouquet? </span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><span style="color:#cc33cc;"></span></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><a href="http://mrssuziehomemaker.blogspot.com/2007/01/making-cookie-bouquets-lesson-one-dough.html"><strong><span style="color:#cc33cc;">Suzie Homemaker </span></strong></a><strong><span style="color:#cc33cc;">shows how simple it can be! </span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div><strong><span style="color:#cc33cc;"></span></strong></div><div></div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-52414108249983365342007-04-16T01:20:00.000-07:002007-04-27T04:18:07.776-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3opwEBzCZa-Pn_2bwbXV6Pj5NFiSWK8jE9Ph5lfWpT0DGGMAH4qvbTUWVUNkLgJ2myYV2BoXURivy2xnIITIdclV1JZcQG0C8RrgX77rF8wbiv8793INrjuiW0IPEkNv13pIAacmxW5U/s1600-h/tuxedo.jpg"></a> <strong>Black and White Tie Cookies</strong><br />Source: Food Network Kitchens<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3opwEBzCZa-Pn_2bwbXV6Pj5NFiSWK8jE9Ph5lfWpT0DGGMAH4qvbTUWVUNkLgJ2myYV2BoXURivy2xnIITIdclV1JZcQG0C8RrgX77rF8wbiv8793INrjuiW0IPEkNv13pIAacmxW5U/s1600-h/tuxedo.jpg"><img id="BLOGGER_PHOTO_ID_5053938151607027378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3opwEBzCZa-Pn_2bwbXV6Pj5NFiSWK8jE9Ph5lfWpT0DGGMAH4qvbTUWVUNkLgJ2myYV2BoXURivy2xnIITIdclV1JZcQG0C8RrgX77rF8wbiv8793INrjuiW0IPEkNv13pIAacmxW5U/s320/tuxedo.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br />Ingredients:<br />Oil, for brushing<br />3 cups cake flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />1/2 cup buttermilk<br />1 1/2 tablespoons pure vanilla extract<br />1 cup unsalted butter (2 sticks, 8 ounces), softened<br />1 1/3 cups sugar<br />2 large eggs<br />3 large egg yolks<br /><br />Chocolate Icing:<br />6 ounces semisweet chocolate, finely chopped<br />1/2 cup heavy cream<br /><br />White Icing:<br />2 1/2 cups confectioners' sugar, sifted<br />2 tablespoons light corn syrup<br />1 tablespoon lemon juice<br />2 tablespoons warm water<br /><br />Directions:<br />Preheat the oven to 350 degrees. Brush 2 baking sheets very lightly with oil.<br />Sift the flour, baking soda, baking powder and salt into a medium bowl. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.<br />Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.<br />Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.<br /><br />For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.<br /><br />For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.<br /><br />To Decorate: For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.<br /><br />For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.<br /><br />Let cookies dry completely, about 20 minutes. Serve.<br />Store cookies in a tightly sealed container for up to 2 days.Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-57316610356670711822007-04-16T01:12:00.000-07:002007-04-27T04:24:31.761-07:00<p align="left"><strong>Oatmeal Cinnamon Chips Cookies</strong><br />Source: Hershey's </p><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSDZtrdZmG9S2JW4a9WK3qNWuCkEZUzNPumC5R9oRgKungsmKQCUpCLXruHDhqDQ4bGAQLg9g3IYk-1hinBBnLOwjOHuZxtfR8dEI3-SBOZDh_L2T4T4E6IM2Lw86ibFvdxz6JUWCBGmN/s1600-h/Image2.jpg"><img id="BLOGGER_PHOTO_ID_5053954652871378658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSDZtrdZmG9S2JW4a9WK3qNWuCkEZUzNPumC5R9oRgKungsmKQCUpCLXruHDhqDQ4bGAQLg9g3IYk-1hinBBnLOwjOHuZxtfR8dEI3-SBOZDh_L2T4T4E6IM2Lw86ibFvdxz6JUWCBGmN/s320/Image2.jpg" border="0" /></a></p><p><br /></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p> <p> <p> <p>Ingredients:<br />1 cup (2 sticks) butter or margarine, softened<br />1 cup packed light brown sugar <br />1/3 cup granulated sugar<br />2 eggs<br />1-1/2 teaspoons vanilla extract<br />1-1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />2-1/2 cups quick-cooking oats<br />1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips<br />3/4 cup raisins<br /><br />Directions:<br />Heat oven to 350 degrees. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.</p><p>BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350 degrees. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars. </p>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-16854687717856673442007-04-14T05:25:00.000-07:002007-04-27T03:31:17.731-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A8vMdA3xu2s93V1_kMFuOt0vqPlaVb7csRSPI5-juzx_ostDqxiubfqP7kPSsAr5C3PJY0SImUGjUhWi3MjqhkWaZAD2pGYUvstcGCuilkusMzNvPdgBHxqd5TISL8MqUPuPMMhGUHtw/s1600-h/peanutbutterblossoms.jpg"><img id="BLOGGER_PHOTO_ID_5053261797337122450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A8vMdA3xu2s93V1_kMFuOt0vqPlaVb7csRSPI5-juzx_ostDqxiubfqP7kPSsAr5C3PJY0SImUGjUhWi3MjqhkWaZAD2pGYUvstcGCuilkusMzNvPdgBHxqd5TISL8MqUPuPMMhGUHtw/s320/peanutbutterblossoms.jpg" border="0" /></a><br /><div><strong>Chewy Peanut Butter Blossoms</strong> </div><div></div><div></div><div></div><div></div><div></div><div>Source: Hershey's<br /><br /></div><div></div><div></div><div></div><div></div><div></div><div>Ingredients:<br />About 48 HERSHEY'S KISSES Brand Milk Chocolates<br />1 can (14 oz.) sweetened condensed milk (not evaporated milk)<br />3/4 cup REESE'S Creamy Peanut Butter<br />2 cups all-purpose biscuit baking mix<br />1 teaspoon vanilla extract<br />About 1/4 cup sugar<br /><br />Directions:<br />1. Heat oven to 375°F. Remove wrappers from chocolate pieces.2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completley. Store in tightly covered container. About 48 cookies.</div>Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0tag:blogger.com,1999:blog-3304682190763071470.post-28623262566465730192007-04-14T05:05:00.000-07:002007-04-27T03:31:45.978-07:00<strong><img id="BLOGGER_PHOTO_ID_5053263923345933986" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYhShtAOVYAQb17MOuS59XZiqUgoWYqvnOr9vyKzi95BMUV_IdLmUCRj6gxEvys_3yVj7V4V_1LyaYeUtS9MXAs5l6q6C7Hn6qpEX26LzWevrCg8WaEw1G5KhjqhbsdXKeN2MbO6g5C55/s320/bars.jpg" border="0" /></strong><br /><strong>Peanut Butter and Jelly Bars </strong><br />Source: Ina Garten, Barefoot Contessa, Food Network<br /><br />Ingredients:<br />1/2 pound (2 sticks) unsalted butter, at room temperature<br />1 1/2 cups sugar<br />1 teaspoon pure vanilla extract<br />2 extra-large eggs, at room temperature<br />2 cups (18 ounces) creamy peanut butter (recommended: Skippy)<br />3 cups all-purpose flour<br />1 teaspoon baking powder<br />1 1/2 teaspoons kosher salt<br />1 1/2 cups (18 ounces) raspberry jam or other jam<br />2/3 cups salted peanuts, coarsely chopped<br /><br />Directions:<br />Preheat the oven to 350 degrees.<br />Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.<br /><br />In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.<br /><br />Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com1tag:blogger.com,1999:blog-3304682190763071470.post-73030186583169239502007-04-14T03:29:00.000-07:002007-04-16T03:12:34.320-07:00<strong>Neiman Marcus Chocolate Chip Cookies</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoihcpj0XNSvjRSgJPSChEGBR8AQvSq5CgN7eRpNjW3bk6jx8Q1CKFSZZhduG_vAw0PJiK9sS0k7m83yzPv0RXs7YgT4Y3Bh7RbuK3Hm_lvPqiQbwDQTN3DDO4113Qg7hoCdXKvrFiUw5x/s1600-h/chocchipcookiecard2.jpg"><img id="BLOGGER_PHOTO_ID_5053229726816323186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoihcpj0XNSvjRSgJPSChEGBR8AQvSq5CgN7eRpNjW3bk6jx8Q1CKFSZZhduG_vAw0PJiK9sS0k7m83yzPv0RXs7YgT4Y3Bh7RbuK3Hm_lvPqiQbwDQTN3DDO4113Qg7hoCdXKvrFiUw5x/s320/chocchipcookiecard2.jpg" border="0" /></a>An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.<br /><br /><strong>Neiman Marcus Chocolate Chip Cookies</strong><br /><br />Ingredients:<br />1/2 cup unsalted butter, softened<br />1 cup brown sugar<br />3 tablespoons granulated sugar<br />1 egg<br />2 teaspoons vanilla extract<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />1-3/4 cups flour<br />1-1/2 teaspoons instant espresso powder, slightly crushed<br />8 ounces semisweet chocolate chips<br /><br />Directions:<br />Cream the butter with the sugars until fluffy.<br />Beat in the egg and the vanilla extract.<br />Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.<br />Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.<br /><br />The recipe above comes directly from the Neiman Marcus website at <a href="http://www.neimanmarcus.com">http://www.neimanmarcus.com</a><br /><br />For years there has been an email hoax<br />circulating about their cookie recipe,<br />which they refer to above as a modern folk tale.<br />Whether it is a myth or not,<br />here is the story and the recipe to follow.<br />I have not tried the recipe above,<br />but the version below is very delicious.<br />It is a very dense cookie,<br />and the oatmeal and grated chocolate<br />instead of the espresso powder in the recipe above;<br />truly adds to the delight of this cookie.<br />For years there has been an email hoax<br />circulating about their cookie recipe,<br />which they refer to above as a modern folk tale.<br />Whether it is a myth or not,<br />here is the story and the recipe to follow.<br />I have not tried the recipe above,<br />but the version below is very delicious.<br />It is a very dense cookie,<br />and the oatmeal and grated chocolate<br />instead of the espresso powder in the recipe above;<br />truly adds to the delight of this cookie!<br /><br />My daughter and I had just finished a salad at a Neiman-Marcus Cafe in Dallas and decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus cookie." It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown, "I'm afraid not but, you can buy the recipe." Well, I asked how much, and she responded, "Only two fifty, it's a great deal!" I agreed with approval, just add it to my tab I told her I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie recipe -$250.00" That was outrageous! I called Neiman's Accounting Dept. and told them the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any *POSSIBLE* interpretation of the phrase. Neiman-Marcus refused to budge. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe. We absolutely will not refund you money at this point. I explained to her the criminal statues which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State Attorney General Office for engaging in fraud. I was basically told, "Do what you want, it doesn't matter, we're not refunding your money." I waited, thinking of how I could get even, or even try and get any of my money back. I just said, "Okay, you folks got my $250, and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every Cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus...for free. She replied, "I wish you wouldn't do this." I said, "Well, you should have thought of that before you ripped me off," and slammed down the phone on her. So here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250 for this...I don't want Neiman-Marcus to *ever* get another penny off of this recipe....<br /><br /><strong>Neiman Marcus Chocolate Chip Cookies </strong><br /><strong>My version</strong><br /><strong>Recipe may be halved, this makes a LOT of cookies!<br /><br /></strong>Ingredients:<br />2 cups butter<br />4 cups flour<br />2 tsp. soda<br />2 cups sugar<br />5 cups blended oatmeal ***<br />24 oz. chocolate chips<br />2 cups brown sugar<br />1 tsp. salt<br />1 8 oz. Hershey Bar (grated)<br />4 eggs<br />2 tsp. baking powder<br />2 tsp. vanilla<br />3 cups chopped nuts (your choice)<br /><br />Directions:<br />*Measure oatmeal and blend in a blender to a fine powder.<br />Cream the butter and both sugars.<br />*Add eggs and vanilla, mix together with flour, oatmeal, salt,<br />baking powder, and soda.<br />*Add chocolate chips, Hershey Bar and nuts. Roll into balls and<br />place two inches apart on a cookie sheet.<br />* Bake for 10 minutes at 375 degrees.<br />Makes 112 cookies.Christinahttp://www.blogger.com/profile/15658284775363863844noreply@blogger.com0