Hot Cocoa S'More Cookies

Preheat Oven to 375 degrees
I line my pans with parchment paper
In a separate bowl, combine:
2 1/2cups flour
1 tsp salt
1 tsp soda
1/8 cup Ghirardelli Double Chocolate Hoot Cocoa Mix

Cream together:
1/2 C Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
Beat on high for about 1 minute or until very creamy
Add:
2 eggs
1 tsp vanilla
Mix well - Medium speed
Add dry ingredients and 1 TB milk
Add and mix with a wooden spoon:
1/2 cup Ghirardelli milk chocolate chips
1/2 cup  dry mini marshmallows (the kinds in cereal) or use hot cocoa with marshmallows
1/4 cup coarse chopped graham cracker

Scoop by heaping tablespoons onto baking sheet
Bake 8-12 minutes, until edges are golden

Peanut Butter S’More bars

INGREDIENTS:

Cookies

1/2 cup shortening

3/4 cup  Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING

3 cups mini marshmallows

1 cup Ghirardelli milk chocolate  morsels

COOKIE:

Pre-Heat oven to 350°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.

Sprinkle crust with  Ghirardelli milk chocolate  morsels.   Place back in oven for 1 to 2 minutes.  Spread melted chocolate  over crust.

Sprinkle with marshmallows.  Place back in oven until marshmallows are puffy and slightly golden.  About 3 to 4 minutes.

VARIATIONS:

Rocky Road Style:   Sprinkle with chopped peanuts and drizzle with melted chocolate. Cool completely.

M&M – sprinkle with M&M .  Drizzle with melted chocolate.  Cool completely.

Lemon Cranberry Rolled Cookies

Ingredients

1 package lemon cake mix (regular size)

2 packages (3.9 ounces each) instant cream cheese pudding mix

1-1/2 cups mayonnaise

1 ½ cups Ghirardelli white chocolate morsels

½ cup Craisins

Directions

In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix

well. Stir in and Craisins.

Shape by heaping tablespoon into balls; place on greased baking sheets.

Bake at 350° for 10-15 minutes or until cookies puff and surface

cracks slightly. Cool for 5 minutes before removing from pans to

wire racks. Yield: 2 1/2 dozen.

OPTIONAL:  roll in sugar before placing on cookie sheet.

M&M Cheesecake Squares

Makes 16 squares

Ingredients

Crust

1/3 cup margarine

1/3 cup sugar, brown packed

1 cup flour

1/2 cup nuts, chopped

Filling

1 (8 ounce) package cream cheese, softened

1/4 cup sugar, granulated

1 egg

1 teaspoon vanilla extract

1 cup M&M

Preparation

1. Preheat the oven to 350 degrees F.

2. Beat the margarine and brown sugar until light and fluffy.

3. Add the walnuts and flour; mix well.

4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.

5. Bake at 350 degrees for about 10 minutes.

6. Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.

7. Add the egg; mix well.

8. Sprinkle 3/4 cup of the M&M candies over the crust; top with the cream cheese mixture.

9. Combine the remaining 1/47 cup M&M with reserved crumb mixture; mix well.

10. Sprinkle the crumb mixture over the cream cheese mixture.

11. Bake at 350 degrees for about 20 minutes.

12. Let cool completely before serving.

Needs to be stored in an air tight container in the refrigerator.

OPTIONS:  Go for it – use  Reese Pieces instead of M&M.  You could even try Jr Mints or mini rolo’s.  

Chocolate Chip Awesome Cookies

Chocolate Chip Awesome Cookies - Not the ones your Mama Made!

4 dz cookies  325° oven

1 cup butter, melted

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

3 cups flour

1 teaspoon baking soda

1 Salt

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

1/3 cup chopped nuts, optional

DIRECTIONS

In a sauce pan, melt butter & add sugars.  Stir until dissolved. Pour into mixing bowl. Chill the mixture for 10 minutes. Stir in the egg, egg yolk, and vanilla. In a smaller bowl, combine flour, baking soda, salt. Add to butter mixture. Stir in chips and nuts.  Refrigerate for 30 minutes or until firm.
Roll by hand into walnut size balls. Place on a cookie sheet. (I line mine with parchment paper).  Bake for 12 to 14 minutes or until golden brown

Chocolate Meets Cracker

Julia wanted a treat...no time to bake..so I took some graham crackers and broke them in half.  I made "sandwiches" with each pair by filling with something yummy...Nutella, Peanut Butter, Caramel..whatever. After I made the "sandwiches" I coated them in melted chocolate and dipped them in sprinkles...English Toffee bits  are the BOMB! I popped them in the freezer for about 5 minutes..some had to be flipped over and out back in to set.

SPRINGTIME

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.


GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!

VALENTINE'S DAY..getting ready...

S'MORE LOVE TREATS

from: http://itsacraftylife.blogspot.com with a little adaptation  from ME!

Ingredients

1 cup graham cracker crumbs

3/4 cup packed brown sugar

1/2 cup softened butter

1/2 cup flour

1/2 teaspoon baking soda

4 cups mini marshmallows

1  cups Valentine  M&Ms , milk chocolate

1/2 cup chopped pecans, optional

1/4 cup hot fudge topping

1/4 cup caramel topping, optional

Pan spray

1.  Heat oven to 350 degrees.  Spray Pam in a 13x9 inch pan.

2.  In a large bowl, beat crumbs, brown sugar, butter, flour, and baking soda with electric mixer until coarse crumbs form.  Press mixture in bottom of the pan.  Bake for 10 to 12 minutes or until golden brown.

3.  Remove partially baked crust from oven.  Sprinkle marshmallows over the crust.  Bake 1 to 2 minutes longer or until the marshmallows begin to puff.

4.  Remove the pan from the oven.  Drizzle with hot fudge topping.  Sprinkle the M&Ms evenly over the marshmallows.  Let it cool for an hour and then cut into bars.

Bear Hug treat bags

Fill small cello bag with gummy bears.  Fold down open edge.  Then staple the topper to the bag. The shapes were cut from my Silhouette.

 Valentine Kisses

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                     

1 tsp vanilla                                    

2/3 C sugar                                     

1/8 C milk       

2 teaspoons maraschino cherry juice

1/2 cup maraschino cherries, chopped, WELL DRAINED & DRIED  

Mix in:

2 ½ C flour                                     

½ tsp salt                                       

2 ½ tsp baking powder                   

Red or Pink sugar

36 milk chocolate kisses

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with red or pink sugar (optional).  Place on cookie sheet. Bake at 350 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, let cool for about 1 minute, push a milk chocolate kiss slightly into the middle of it.

Poppin' Love Treat

1 stick butter

1 bag mini marshmallows

1 tsp vanilla

4 drops pr so of red food coloring

2 cups Valentine M&M mix

1/3  cup Mini semi sweet

1/3 cup vanilla chips

12 cups popped popcorn

Butter a large cookie sheet or cake pan.  In a large heavy sauce pan, over med heat melt butter.    Add marshmallows and food coloring.  Stir until melted. Add vanilla.  Add popcorn and stir gently until popcorn is coated.  Mix in the remaining ingredients.  Press into pan.  Let set for about an hour or until cool. 

Or more fun..make popcorn  balls!  Butter hands and take a handful and shape into a ball.  Continue until all popcorn has been used.  Let cool.

Place in ziplock bag to store.

Stained Glass Hearts

Use your favorite sugar cookie recipe  or mine ( see below).  Roll out dough to 1/4".  Cut out center.  Fill making it heaping  with crushed hard candy.  I just threw in two cherry flavored candy sticks into my mini chopper.  Bake on parchment paper.

Soft Sugar Cookies

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk                                        

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder                   

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Flour everything well.  Roll out 1/4 inch thickness, cut with cookie cutters. (*now follow above!) Place on cookie sheet. Bake at 375 degrees for 7-9 minutes.

Raspberry Mousse filled Chocolate Shells

To  make shells you can either use a mold or a balloon.  If using a mold, just follow the instructions.  For  a balloon, blow up small balloons so bottoms are of desired size.  Melt chocolate according to directions.  when chocolate is cool enough, dip bottom of balloons in chocolate.  Let cool.  Pop balloons, remove shell.  There are various websites/blogs that have this method.  So just..GOOGLE it!

Raspberry Mousse

1/2 (1/8 oz.) packet unflavored gelatin

1 (12 oz.) bags frozen raspberries, thawed

1/3 cup plus 1 Tbsp. sugar

1 tablespoons fresh lemon juice

1 1/2 cups heavy cream

Preparation

Place 1/8 cup water in a cup and sprinkle gelatin on top. Set aside to soften.

In a bowl, mash raspberries with a whisk or potato masher and then strain into another bowl to remove seeds. You will have about 3/4 to 1 cup puree. Add sugar and lemon juice and stir until sugar dissolves. Microwave softened gelatin for 30 seconds on high power. Whisk gelatin into raspberry puree. Whip cream until stiff. Gently fold in half of the raspberry-gelatin mixture until nearly incorporated. Fold in remaining raspberry mixture.

Scrape mousse into a glass bowl, cover and refrigerate until set, about 3 hours. Spoon into shells. 

(Top with a chocolate heart, if desired.  I free handed chocolate hearts on parchment paper.  Let cool in fridge.)

BAR COOKIES that LOOK Amazing

I have GOT TO MAKE THESE....  Thank you Crisco!

Chocolate Chip Caramel Bars

http://www.crisco.com/    

INGREDIENTS:

Crisco® Flour No-Stick Spray

1 cup Crisco® Butter Shortening

OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.) bag caramels, unwrapped

2 tablespoons cold water

PREPARATION DIRECTIONS:

HEAT oven to 350°F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.

COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.

COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.

COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1⁄2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.

BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1⁄2 x 1 1⁄2-inch bars.

Cream Soda Bar Cookies

1 cup butter

1/2 cup sugar

1 1/2 cup brown sugar

2 large eggs

1 tsp vanilla

1 TB cream soda concentrate

2 1/2 cups flour

1 tsp cream of tartar

1 tsp baking soda

Instructions

Preheat oven to 350. Prepare 9 x13 pan by lining with parchment paper and pan spray.

In sauce pan, melt butter and add sugars. Stir until dissolved. Place in fridge for about 10 minutes.

Add in eggs, vanilla and cream soda concentrate.

Add in flour, cream of tartar, baking soda. Spread in prepared pan.  Bake for approx 20-25 minutes.  Remove from oven and let cool on wire rack.  Cool completely. Drizzle with Cream Soda glaze.  Cut into squares.

Glaze

1 1/2 cups confectioners' sugar

2 1/2 teaspoons milk

1/8 teaspoon salt

1 tsp teaspoon cream soda concentrate

1 teaspoon butter

Melt the butter, add remaining ingredients.  Beat until creamy. Pour into Ziplock bag, cut small end in one corner and drizzle!

CHRISTMAS baking time....

Cinnamon Roasted Almonds

1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon cinnamon syrup, optional
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon cinnamon

1.   Preheat oven to 250. Lightly grease a 10x15" jellyroll pan.

2.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
3.  Add the vanilla and syrup

4.  Add the nuts and stir till well coated. 

5.  Mix the sugars and cinnamon.   Pour over nuts..  Toss to coat, and spread evenly on the prepared pan.

6.  Bake for 1 hour in preheated oven, stirring occasionally, until golden. 

Allow to cool and store in airtight containers.

White Chocolate Eggnog Fudge 
3 cups of sugar

¾ cup of butter

2/3 eggnog

1 7oz jar of marshmallow crème

1 teaspoon of vanilla

1 12oz bag of white chocolate chips

Stir butter, sugar, and milk into a heavy pan and bring to a full boil, boil 5 minutes stirring constantly.  Remove from heat and stir in chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a buttered 8×8 baking dish, and cool at room temperature.

Chocolate Peppermint Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup crushed peppermint candy canes
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, candy & vanilla beat till blended. Pour into greased 9x 9-inch baking pan. Let cool and cut into 1-inch squares.

Pumpkin Bread with Chocolate Chips

Ingredients

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

1  to 1 1/2 cups Milk chocolate chip morsels

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.  Fold in chocolate chips.  Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Cranberry Nut Bread Recipe:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

Sugar Cookie Kisses

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk                                        

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder                   

1 bag Hershey kisses - candy cane

green sugar sprinkle

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with sugar.  Place on cookie sheet. Bake at 375 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, push a kiss slightly into the middle of it.

Christmas Dessert  Raspberry Tiramisu

1 cup raspberry flavored Italian soda

1/4 cup raspberry jam, seedless

6 tablespoon(s) Grand Marnier, optional

1 pound(s) mascarpone cheese, at room temperature

1 cup(s) heavy cream

1/4 cup(s) granulated sugar

40 dry Italian ladyfingers (2 packages)

3 to4  cups fresh raspberries, (1/2 dry pint each, about 3 3/4 cups total) (can use frozen, byt keep frozen until

Confectioners' sugar, for dusting

Directions

Stir together the syrup, jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream & granulated sugar, in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.

Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners' sugar over the top and serve.

For added fun, color the whip cream Green!