Category Archives: Bars and Cookies

Bars and squares, cut out cookies, drop cookies, shaped cookies, filled cookies

Ginger Snaps

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , , ,
Ginger Snaps

Ginger Snaps

Ginger is always a must in my Christmas baking.  Sometimes it appears in more than one item.  Since I’m keeping it simple this year I settled on ginger snaps for my ginger fix instead of anything more elaborate.

I can remember making these cookies with my mother when I was young and just wanting to help in the kitchen.  I always had the sense of excitement and anticipation when my mother was baking, so that is where I wanted to be also.  Often my job was “prepping”, i.e., chopping nuts, or fruits, or in this case cutting up the candied ginger.  I never minded this because, you know, I got to taste everything in advance.  That’s how I come by my love of candied ginger, and to this day I still have to eat a piece or two while I’m cutting it up.

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If store-bought ginger snaps are the only kind you have ever had then you will be very surprised by these.  They are not in the least bit dry, or crunchy.    You won’t need to dunk them into coffee or milk to soften them up.  They are kind of hard to describe;  a little crispy at the edges, but still soft and chewy inside.  Spicy and gingery, but not overly so–just a good blend of spices.  The outside is sugary, because  you form the dough into balls and roll in sugar.  Everything is better with a little sparkle, right?

These are great for gifting or make a fabulous go-along for your cup of coffee, tea, or hot cocoa.  I hope you love them as much as I do!

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GINGER SNAPS

Yield:   about 3 dozen

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup finely diced crystalized ginger (optional)
  • 1 large egg
  • 1/2 – 1 cup coarse/sparkling sugar

Directions:

1.  Preheat oven to 325*F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.  Whisk to blend.  Stir in the ginger if using.

2.In the bowl of an electric mixer, combine the oil, sugar, molasses and the whole egg.  Mix on medium speed until well combines.  With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

3.  Shape small portions (about 1 Tbsp) into 1 to 1 1/2-inch balls.   Place the sparkling sugar in a small dish, and roll each ball of dough in the sugar so that it is covered in an even layer.  Repeat with the remaining dough balls.

Roll dough balls in sugar.

Roll dough balls in sugar.

4.  Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake,  just until the tops of the cookies are set and beginning to crack, about 15 – 17 minutes.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely.  Store in an airtight container in a cool place.

Cooling after baking.

Cooling after baking.

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Note:  The cookies will become more firm as they cool, but if you prefer a softer cookie for eating, warm in the microwave for 10 seconds.

SOURCE:  my mom’s recipe box

Limoncello Glazed Ricotta Drops

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,

The baking marathon has begun!!. This week my oven is going into overdrive, and I’ll be all about holiday baking. These cookies are the first ones I’ve made, and the reason I chose them is because they make use of the limoncello I also just made.  What a coincidence that I should find this recipe, and I think it’s a super-good one.

Limoncello-Glazed Ricotta Drops

Limoncello-Glazed Ricotta Drops

The cookies are light and cake-like with a definite lemon flavor, and the glaze is made with limoncello so that carries the lemon flavor throughout the cookie.  I tasted one and found it hard to stop at just one.  The ricotta cheese is not detectable in the cookie, but contributes to the tender soft texture.  These would be delightful served at any time of year, but I like to add some yellow color to my plate of Christmas cookies, so these worked in very nicely, since I decorated them with yellow sugar and yellow sprinkles.

Yellow decoration suggests the lemon flavor.

Yellow decoration suggests the lemon flavor.

LIMONCELLO-GLAZED RICOTTA DROPS

YIELD:   Makes about 36 -40 cookies

Ingredients:

  • 2 cups flour

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

    My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.

  • 2  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter ( 1 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1 cup ricotta cheese
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1 Tbsp. limoncello liqueur
  • 1 tsp. lemon zest

Glaze ingredients:

  • 3/4 cup confectioners’ sugar
  • 2 Tbsp. limoncello
  • grated lemon zest (optional for garnish)

Directions:

1.   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2.  In the bowl of an electric mixer, place butter and sugar.  Blend on medium speed to cream.  Add egg and continue beating.  Add vanilla, lemon extract, limoncello, and lemon zest.  Add ricotta cheese and blend well.

3.  Gradually add the dry ingredients and mix on low speed to incorporate.

4.  Spoon dough into a smaller bowl and refrigerate for 30 – 45 minutes for easier handling.

5.  Preheat oven to 350*F.  Line baking sheets with parchment paper or spray with non-stick spray.

6.  Drop dough by Tablespoons onto prepared baking sheets.  Bake for 12 – 13 minutes.  Edges should be light brown and bottoms evenly browned.  Cool on pans for about 5 minutes, then transfer to wire cooking racks to cool completely before glazing.

7.  Make glaze by mixing together the sugar and limoncello.  Stir till smooth, adding a drop or two of water to reach glazing consistency.  Spread lightly on cooled cookies and sprinkle with lemon zest to garnish, or sprinkle with decorative sugar.

Glaze and decorate cookies.


Glaze and decorate cookies.

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Enjoy with coffee, tea or cocoa.

Enjoy with coffee, tea or cocoa.

SOURCE:   My Gourmet Connection

Holiday Baking Time is Here

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , ,

Greetings, fellow bakers!

What with Thanksgiving being so late this year, I’m rather behind in planning my holiday baking.  This week I’ve been getting a mind set for the Christmas Holidays, ordering a few gifts, and am just now trying to sort out all those tempting recipes for baking up cookies and other goodies for gift-giving.  It’s at this time of year that I can bake to my heart’s content and not feel guilty about who is going to eat it all.  I’m giving most of it away!!  Each year I struggle with choosing which treats will make the cut and be included in the packages I make for friends and family, and each year the choice becomes more difficult as I always find a couple new must-makes to include.

For many of you Christmas cookies conjure up thoughts of rolled out gingerbread boys and girls, or brightly decorated trees.  I like decorated cookies certainly, but with time having gotten away from me,  my focus this year will be on great texture and superior flavor rather than cutting and piping. I’m also going to try and emphasize some of the popular flavors and get a diverse mixture going.

While I sort this all out and come up with a few treats to share with you, here are some previous favorites that I will be considering  when I finalize my list this week.

Anytime Sugar Cookies

Anytime Sugar Cookies

Of all the incredible holiday cookies out there, in my opinion, nothing beats a great sugar cookie. These Anytime Sugar Cookies  are simply delicious and are so adaptable to any kind of decorating;  frost or not, sprinkles, colored sugars, etc.  They are sure to please.

Funfetti Truffles

Funfetti Truffles

Truffles are always a favorite of mine.  These Funfetti Truffles are so easy to make, and  you can vary the colors and flavors.

Salted Butterscotch Blondies

Salted Butterscotch Blondies

When I’m baking so many large quantities of treats, I aways appreciate something that is simple to make but garners rave reviews every time.  That would be these Salted Butterscotch Blondies.  One batch makes a large panful and goes a long way.

Chocolate Caramel Thumbprints

Chocolate Caramel Thumbprints

Last year I made these Chocolate Caramel Thumbprints and they totally wowed everyone.  Sort of  a pecan pie in cookie form.

Gingerbread Biscotti

Gingerbread Biscotti

Some kind of biscotti are always included in my gift packages.  These chocolate dipped Gingerbread Biscotti with crystalized ginger are my favorites, and everyone who has received them always loves them.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies, made from a cake mix, are so festive, they really add color to a cookie platter.  They are so moist and chewy, always a popular addition to a box of treats.

Maraschino cherries in a buttery shortbread cookie, dipped in white chocolate, with colored sprinkles decorating the edges.  I made these Shortbread Cookies for the first time last year and they moved right to the top of my list of favorite cookies.  They are pretty to look at, and the flavor is awesome.  I know I’ll be making these again this year.  Can’t wait!!

If, like me, you do a lot of baking for the Holidays, any one of these recipes would be a good place to start.  By next week I should be better organized with my own baking plans and have some new goodies to share with you.  Happy Baking!  😀

Brown Sugar Toffee Bars

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , , , ,

You know those hard little nuggets of sugar you sometimes get in a bag of brown sugar?   Ya know what I do with them?  I eat them!!   Yup!  In fact whenever I open a new bag of brown sugar I look for them first, so I can give myself a little treat.  Around here I do all the cooking and baking so a girl’s got to reward herself once in a while.

Brown Sugar Toffee Bars

Brown Sugar Toffee Bars

Today I was wishing for something made with brown sugar so I came up with  this idea for brown sugar bars with toffee bits mixed in.  Thus….. Brown Sugar Toffee Bars.  These bars are so simple really, but they have flavors that are so outstanding.  Chewy, buttery, and rich.  They are deceptively delicious.

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The Leaning Tower of Toffee Bars 😀

If you’re not as nuts-o for dark brown sugar as I am then by all means use light brown sugar, you’ll get a somewhat milder flavor, and lighter colored bar.  All the other usual pals go into these bars like butter, eggs, vanilla, etc, but you’ll also need a bag of toffee bits.  I wanted to use the kind that are covered in milk chocolate but didn’t have any on hand.  Went to my grocery store but they didn’t have them so I used the plain toffee bits, and added about 1/2 cup chocolate chips.  You can use  the plain toffee bits, chocolate covered bits, or add chocolate chips as I did.  It’s totally up to you.

This is what I used.

This is what I used.

The batter mixes up quickly, stir in the toffee, spread in a baking pan and pop into the oven.  Before long your tummy will be thanking you in a big way.

Here’s what your bars will look like……

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BROWN SUGAR TOFFEE BARS

Yield:  Makes approximately 30 bars

All this good stuff goes into these fab bars.

All this good stuff goes into these fab bars.

Ingredients:

  • 1 cup butter ( 2 sticks), at room temperature
  • 1 1/2 cups dark brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2  1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 (8oz)bag of Toffee Bits (Heath Toffee Bits, with or without chocolate covering)

Directions:

1.  Preheat the oven to 350*F.   Spray a 9″ x 13″ baking pan with cooking spray.

2.  With an electric mixer, cream the butter and brown sugar together, about 2 minutes on medium speed until combined and fluffy…..

Cream together the brown sugar and butter.

Cream together the brown sugar and butter.

Add in eggs and vanilla and continue mixing until incorporated.

3.  Turn mixer to low speed and add in baking soda, salt and flour, mixing until incorporated.

4.  Pour in the toffee bits and stir until evenly combined…..

Add in all those yummy toffee bits and chocolate chips.

Add in all those yummy toffee bits and chocolate chips.

5.  Spread batter in prepared pan and bake for 20 – 25 minutes until golden and center is just set.  Don’t over bake.

6.  Cool pan on wire rack and cut into squares when ready to serve.

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SOURCE:   A major adaptation of a recipe for Toffee Squares from Taste of Home Baking Book

Anytime Frosted Sugar Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,
Anytime frosted sugar cookies.

Anytime frosted sugar cookies.

Psssst—-Gather ’round everyone, I have a secret to tell you.   You know those soft, frosted sugar cookies that you see in those plastic containers at the grocery store?  The ones that have changing color schemes depending on the season and upcoming holiday?    Well, you can make them at home,  only BETTER!     I don’t buy them myself, but if someone offered me one, I guess I’d have a hard time saying,  ” no, thanks.”   They’re nicely decorated, make you feel festive, and it’s so easy to buy a package and put them out on a plate,  what’s the harm?    Artificial ingredients, that’s what.

I’ve found a recipe for a homemade version that blows the competition right out of the water.    These taste buttery and delicious because, well, they’re made with real butter, with real vanilla, and real eggs.  Real beats artificial every time.  These are easy to make and they can be customized to the season or holiday just by tinting either the cookie dough or the frosting with food coloring and sprinkling on some decorative sugars or jimmies.  The only problem once you make these is that they taste so much better than the store-bought, you won’t want to stop at having just one.  So having a batch of these around is kind of a problem, but at least it’s a good problem to have. 😀

ANYTIME FROSTED SUGAR COOKIES

Yield:  2 – 3 dozen large cookies

Change colors to suit the occasion or holiday.

Change colors to suit the occasion or holiday.

Ingredients:

  • 4  1/2 cups all-purpose flour
  • 4  1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1  1/2 cups ( 3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract

1.  Preheat oven to 350*F.  Line baking sheets with parchment paper or grease lightly.

2.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.

3.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2 – 3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.

4.  With the mixer on low speed, add the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

5.  When you are ready to bake the cookies, scoop a scant quarter cup of cough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2 – 3 inches apart.  Bake about 10 – 12 minutes or just until set.  (Do not over bake.)  The edges should be only very lightly browned if at all.  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.

Frosting:IMG_5546

  • 4 – 5 cups confectioners’ sugar, sifted
  • 1/3 cup  ( 5  1/3 Tbsp.) unsalted butter, melted
  • 1 Tbsp. vanilla extract
  • 7 – 8 Tbsp. milk, plus more as needed
  • food coloring, optional
  • sprinkles and colored sugars, optional

To frost the cookies:

1.  Place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or knife to frost the cooled cookies.  Top with sprinkles as desired.   Store in an air-tight container.

Let frosting dry before storing in air tight container.

Let frosting dry before storing in air tight container.

SOURCE:    Martha Stewart

Chocolate Chip Pumpkin Cookies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , ,
Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Happy Halloween, everyone.  There are no tricks today, just treats!!

Every fall–it never fails, when the leaves start to fall and the weather gets crisp, I start thinking about these cookies–it’s crazy.  Usually I like my cookies to be crisp or chewy, but these are the exception.  They have a cake-like consistency which seems perfect and they taste like a combination of pumpkin pie and chocolate.  After they have cooled I like to drizzle some vanilla glaze over the tops to dress them up a little.   Honestly, they are the best pumpkin cookies I’ve ever tried!

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CHOCOLATE CHIP PUMPKIN COOKIES

Yield:  about 2 dozen cookies, depending on size

Ingredients:

Pumpkin, spices and chocolate chips = Yummy

Pumpkin + spices + chocolate chips = Yummy

  • 1 cup pumpkin puree ( canned or homemade)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil ( can use applesauce instead)
  • 1 egg
  • 3 drops red or orange food coloring (optional)**
  • 2 cups flour ( white, whole wheat, or a combination)
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 cup chocolate chips (we love dark chocolate chips)
  • 1/2 cup chopped walnuts (optional)

Directions

1.  Preheat the oven to 350 *F.  Grease cookie sheets or line with parchment paper.

2.  In a large bowl, whisk together the pumpkin, sugars, oil and egg.  Add food coloring, if using.

3.  In another bowl, Whisk together the flour, baking powder, spices and salt.

4.  Dissolve the baking soda in the milk and set aside.

5.  Add flour mixture to the pumpkin mixture and stir together.  Stir in the baking soda/milk mixture and mix well.  Stir in vanilla, chocolate chips and nuts.

6.  Drop by tablespoon onto prepared cookie sheet (s) and bake at 350* for approximately 10 minutes or until lightly brown and firm.    I like to roll the dough into a ball and then flatten a little with a fork for a uniform look.  It makes the tops smoother if you plan to drizzle with icing.  An orange butter cream icing on top is wonderful also.

A little frosting drizzled on top fancies them up.

A little frosting drizzled on top fancies them up.

** These cookies will not be orange, therefore by adding the red or orange food coloring, you bring out the orange color of pumpkin.  Somehow when they look like pumpkin, the flavor of pumpkin seems to be more pronounced.  No kidding!

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SOURCE:   ALL RECIPES.COM

Apple Spice Snickerdoodles

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , ,

Apples and cookies just seem to go together in the fall, don’t they?  And along about now bake sales start happening again.  I was involved in baking for a sale this past weekend, and these are the cookies I contributed.

Apple Spice Snickerdoodles

Apple Spice Snickerdoodles

At most bake sales that I’ve been to the cookies that are the standard favorites  seem to be chocolate chip, sugar and peanut butter.  But I really like snickerdoodles.  Buttery, light, and slightly  crunchy with that crusty coating of sugar that makes it impossible to stop at just one.  Although  this cookie is a classic, it seems to get forgotten, so I decided to give it a slight makeover by incorporating apple into the cookie dough through the use of apple cider (or apple juice), and adding apple pie spice mix to the sugar coating.  As I said apples and cookies just seem to go together and these give you a fresh apple flavor that’s hard to resist.

Buttery, light and crunchy with a sugar-spice coating.

Buttery, light and crunchy with a sugar-spice coating.

I was told that the sale of these cookies was brisk, so I was happy that folks were adventurous in sampling a new twist on an old favorite.  You may want to try them too.

APPLE SPICE SNICKERDOODLESIMG_5220

Yield:  about 40 – 48 cookies

Ingredients:

  • 3/4 cup shortening, butter flavored preferred
  • 1/4 cup butter
  • 1  1/2 cups sugar
  • 1 large egg
  • 1/4 cup apple cider, or apple juice
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2  3/4 cups all-purpose flour

For coating:

  • 2 tsp. apple pie spice
  • 1/2 cup sugar

1.  Preheat oven to 400 *F.  Lightly grease or line cookie sheets with parchment paper.

2.  In a medium bowl, beat together the shortening, butter, and 1 1/2 cups sugar until smooth, then beat in the egg, again beating until smooth.  Scrape down the sides of the bowl.  Beat in the cider, baking powder and salt, then add the flour, mixing slowly until combined.

3.  In a separate shallow small bowl, mix together the apple pie spice with the 1/2 cup sugar.

4.  Drop the soft dough by the tablespoonful into the sugar mixture.  Gently roll the dough balls in the sugar until evenly coated.  Place them on prepared cookie sheets, leaving about 1 1/2″ between them.  Gently flatten each cookie until it’s about 1/2″ thick.

Roll each ball of dough in the sugar mixture, then flatten.

Roll each ball of dough in the sugar mixture, then flatten.

5.  Bake for 9 to 11 minutes, or until lightly golden.  Remove from the oven and let them cool on a rack.    Store at room temperature in a covered container.

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SOURCE:   Slightly modified from The Taste of Home Baking Book

Magic Pumpkin Bars

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , ,
Magic Pumpkin Bars

Magic Pumpkin Bars

It seems now that Fall weather has set in recipes featuring pumpkin in some form or other are flooding the air-waves, web and periodicals.  Well, not to be left out, I wanted to get in on the fun of baking something with pumpkin.

You know what magic cookie bars are, right?  They’re also known as 7-layer bars.  But I like to call them magic cookie bars because 1) they don’t always have 7 layers, and 2)  the sweetened condensed milk performs the magic by tying all the layers together.

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Let’s start by reviewing all the layers in this version,  OK?

1. Gingersnap Crust.   I think that gingersnap and pumpkin are a match made in heaven.  They were made for each other.

2.  The chips.  White chocolate chips, preferred for color contrast and silky texture.  However, the day I made these bars I plunged into making them without checking and found I was out of white chips, so used chocolate instead.  But then, chocolate also goes well with pumpkin.  So use what ever kind you prefer or have on hand.

3.  Pecans, (or any nuts, really).  You gotta have them, especially in a fall dessert.

4.  Coconut.  This is totally optional, but it’s usually found in magic bars.

5.  Toffee Bits.  In my opinion, you can never have enough of these.  See #3.

6..  Pumpkin.  Come on……they are called pumpkin magic bars.

7.  Sweetened condensed milk.  The top and final layer;  the tie that binds it all together!   In this recipe it gets mixed with the pumpkin and some pumpkin pie spice and poured over the top.

Fudgy, chewy. I love the way all the layers blend together.

Fudgy, chewy. I love the way all the layers blend together.

MAGIC PUMPKIN BARS

Yield:  12 -16 bars

Ingredients:

Get all the ingredients ready.

Get all the ingredients ready.

  • 25 gingersnaps
  • 2 Tbsp. sugar
  • 5 Tbsp. butter, melted
  • 1 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup coconut
  • 1/4 cup toffee bits
  • 1/2 cup sweetened condensed milk
  • 1/4 cup pumpkin puree
  • 1/2 tsp. pumpkin pie spice

Instructions:

1.  Preheat oven to 350*F.  Line a 9 x 9-inch pan with foil and spray with cooking spray.

2  Grind gingersnaps to a fine crumb in a food processor.  Mix with sugar and melted butter.  Press into prepared pan.

3.  Sprinkle with white chocolate chips, nuts, coconut, and toffee bits over the top of the crust.

4.  Whisk pumpkin, pumpkin pie spice and condensed milk in a small bowl or measuring cup and pour over the top of the bars.

All layered up and ready for the oven.

All layered up and ready for the oven.

5.  Bake for 29 – 31 minutes, until edges have started to brown.  Cool completely before cutting.  Using edges of foil, lift completely from the pan to a cutting surface and using a bench knife or other sharp knife, cut into 12 or 16 squares.

Use the foil "handles" and lift the whole square out of the pan for ease in cutting.

Use the foil “handles” and lift the whole square out of the pan for ease in cutting.

Looking sooo good!

Looking sooo good!

These are surprisingly not too sweet.

These are surprisingly not too sweet.

SOURCE:  Crazy For Crust

Biscoff Swirl Brownies

Posted by deliciousonadollar in Bars and Cookies, Carolyn's Originals, Desserts, Snacks and tagged with , , , , , ,
Biscoff-swirl Brownies

Biscoff-swirl Brownies

I try not to have an open jar of Biscoff in my cupboard, because it takes all the willpower I can muster not to sneak a little spoonful every time I pass by.  And knowing me one small taste is usually not enough,  so I absolutely had to use up that open jar in some way.   That’s how this recipe for Biscoff swirled into fudge brownies happened.

These are not going to last long!

These are not going to last long!

Not familiar with this yummy treat?   This spread, besides being totally delicious, is vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats in it.  It’s great on toast,  or in a sandwich, in place of peanut-butter.  I use it to jazz up lots of things, but when I decided to swirl some into my favorite brownie recipe, I’m not kidding when I say it took them over the top.  They taste as amazing as they look.

Fudgy, chewy, a little decadent!

Fudgy, chewy, a little decadent!

While I prefer to serve them while they are still slightly warm, so the cookie butter will still be warm and gooey, they’re still every bit as mouth-watering when they’re completely cooled.  But don’t take my word for it, you must try them for yourself.

BISCOFF SWIRL BROWNIES

Yield:   Makes about 16 squaresIMG_4776

Ingredients:

  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 tsp. salt
  • 2/3 cup cocoa powder
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 cup Biscoff Spread, melted

Instructions:

1.  Preheat oven to 350*F.  Line a square 8×8, or 9×9-inch baking pan with parchment paper or spray with a good coating of pan spray.

2.  Melt the butter on the stove top or microwave .  Whisk in sugar, salt and cocoa powder, and then stir in the vanilla extract.

3.  In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.

4.  In a separate bowl, whisk together the flour and baking powder until well combined.  Stir the flour mixture into the chocolate mixture until just combined.

5.  Pour the batter into the prepared pan.  Melt the Bixcoff Spread in the microwave and  drizzle over the top of the brownie batter.  Use a clean knife to swirl the Biscoff into the batter.

Pour biscoff on top and swirl into brownie batter with a knife.

Pour Biscoff on top and swirl into brownie batter with a knife.

6.  Bake at 350*F for 30 -35 minutes.  Cool on a wire cooling rack for at least 30 minutes before serving.

You know you want one ( or two)!!!

You know you want one ( or two)!!!

SOURCE:    Carolyn’s Originals

Not Your Average Cup of Joe

Posted by deliciousonadollar in Bars and Cookies, Snacks and tagged with , , , , , , ,
Coffee Macadamia Nut Biscotti

Coffee Macadamia Nut Biscotti

In Ka’u, the historic district of the Big Island of Hawaii, coffee and  Hawaii Volcanoes National Park are the two big things.  The area is home to about 50 coffee plantations that ship beans around the world.  Four years ago, the community created an annual weeklong K’au Coffee Festival, that included a recipe contest.  It has since become one of its most popular events.  Last year’s winner created this recipe that was the grand-prize winner.  Oddly enough, this talented baker doesn’t drink coffee, but nevertheless she was able to come up with this winning recipe.

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These coffee-spiked biscotti include other Ka’u ingredients like local honey, macadamia nuts and toasted coconut.  Even if you’ve never been to Hawaii, you can get a taste of the local flavor by making these award-winning biscotti.  They are really good with a cup of hot coffee or iced coffee.

COFFEE-MACADAMIA NUT BISCOTTI

Yield:  Makes 30 – 35 cookiesIMG_4531

Ingredients:

  • 2  3/4 cups all-purpose flour
  • 1/2 cup ground coffee
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 cup sugar
  • 2 Tbsp. butter, at room temperature
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup macadamia nuts, roughly chopped
  • 1 12-oz. bag white chocolate chips
  • 1  1/2 cups sweetened shredded coconut, toasted

1.  Preheat the oven to 350*F.  Line a baking sheet with parchment paper.

2.  Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl.  Combine the sugar, butter, honey, vanilla, and eggs in a large bowl with a mixer on medium-high speed.   Reduce the mixer speed to low, beat in the flour mixture until just combined.  Stir in the macadamia nuts with a wooden spoon.

3.  Form the dough into two  8 – 10 inch logs on the prepared baking sheet, about 3 inches apart.  Bake until browned about 25 minutes.  Let cool 10 minutes, then cut crosswise into 1/2-inch slices using a serrated knife.

4.  Reduce the oven temperature to 325*F.  Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies over halfway through.  Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

5.  Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water  (do not let the bowl touch the water), stirring until smooth.  Dip the biscotti partway into the melted chocolate, then roll in the toasted coconut.

This is how I stand them up to dry.

This is how I stand them up to dry.

Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.

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I spread chocolate on only one side of some of them, and sprinkled with coconut.

I spread chocolate on only one side of some of them, and sprinkled with coconut.

SOURCE:   Food Network Magazine