Baking My Way: Brown Sugar Cutouts

I felt the same way about these cookies as I did about the Butterscotch Slice Cookies I posted about a few days ago- boring and they probably don't taste that great. Well the story is pretty much the same- they turned out well, they are super simple but are great with tea or coffee and are a fun biscuit type cookie that you can make in any shape (that makes it a little less boring).

INGREDIENTS

1 cup margarine or butter, softened

1 cup firmly packed brown sugar

1 teaspoon vanilla

1 egg

2 1/2 cups Flour

1/2teaspoon baking soda

DIRECTIONS

• In large bowl, beat margarine and brown sugar until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking soda; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
• Heat oven to 375°F. On floured surface, roll out dough, 1/3 at a time, to 1/8-inch thickness, refrigerate remaining dough until needed. Cut out cookies with 1 3/4 to 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
• Bake at 375°F. for 5 to 8 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

Recipe Source

Baking My Way: Pillsbury Almond Fudge Brownie

I love this brownie recipe! It's a little more detailed but so worth it! I usually make a double batch and put it in the freezer!! I've done this recipe about 4 times now and didn't realize I hadn't posted about it yet! If you're wanting a super tasty, chewy rich brownie this is the one!

I give these a 5! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Brownies:
- 1 teaspoon instant coffee
- 2 tablespoons hot water
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup butter
- 3 1/2 oz. almond paste
- 1 cup flour
- 1 cup chocolate chips, melted
- 1 teaspoon vanilla
- 1/2 chocolate chips

Frosting:
- 1/4 cup sugar
- 1/4 firmly packed brown sugar
- 1/8 teaspoon salt
- 1/4 milk
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/2 teaspoon vanilla


Brownie Instructions:
- Heat oven to 350
- Grease and flour the bottom of a 13x9 inch pan
- Dissolve instant coffee in hot water
- In another bowl beat egg whites until stiff peaks form
- In a large bowl combine sugar and butter, beat well until light and fluffy
- Stir in almond paste; beat well
- Add flour, coffee, egg yolks, melted chocolate chips, and vanilla; mix well
- Fold in beaten egg whites
- Fold in chocolate chips
- Spread in greased and floured pan
- Bake for 25-35 minutes. DO NOT OVER BAKE

Frosting Instructions:
- In a saucepan combine white and brown sugars, salt, milk, butter and chocolate chips.
- Bring to a boil and stir constantly
- Reduce heat and let it simmer for 3 minutes
- Remove from heat
- In in icing sugar and vanilla; beat until smooth.
- Frost cooled brownie

Baking My Way: Spicy Banana Bars

So I had one rip banana and I was just going to go for the default when that happens- Banana Chocolate Chip Muffins but I remember about my goal and decided to find something that would work. I found this recipe and although presentation wise it doesn't look that great these bars are super tasty and make a great spring or summer light treat! Also great with tea or coffee!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


Bars:
- 1/4 butter
- 1/3 mashed banana
- 1/4 milk
- 1 egg
- 1 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/3 cup chopped pecans

Frosting:
- 2 tablespoons butter
- 1 cup icing sugar
- 2 teaspoons lemon juice
- 2-4 teaspoons water


Bar Instructions:
- Heat oven to 350.
- Grease and flour 13x9 inch pan.
- In a bowl mix butter and banana; blend well.
- Add milk and eggs; blend well.
- Add all remaining bar ingredients; blend well.
- Spread in the prepared pan, bake for 20-25 minutes.

Frosting Instructions:
- Melt butter in a small saucepan.
- Stir in icing sugar, lemon juice and water
- Spread over warm bar
- Cool completely before cutting into squares

Baking My Way: Pillsbury Crisp Chocolate Snaps

I had a girl friends birthday party so I thought I would make these to bring a long (I promised some baking). I didn't have any butter, shortening or even margarine (the last two I almost never have) and I'm trying to stick to the grocery budget so I looked up other substitutes and I had no idea that you could just use oil! Here's the post I did about oil and the conversion but I didn't know you could do that. For some reason I thought you had to do a combination if you didn't have enough butter, but no, you can use just straight up oil. And I'll tell you other then the difference in how the batter looks at first you can't tell or see (or taste!) the difference!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


INGREDIENTS
2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter, softened
6 oz. unsweetened chocolate, melted, cooled
2 teaspoons vanilla
1/2 teaspoon red food color, if desired
3 eggs
4 cups All Purpose or Unbleached Flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sugar


DIRECTIONS
In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well.


Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.


Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.


Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking). Cool 1 minute. Remove from cookie sheets.

Source

Baking My Way: Pillsbury Whole Wheat Zucchini Cookies

I had a zucchini in the fridge that needed to be used, it was on it's last day so I looked up a recipe with zucchini (surprised that there even was on in the book!) and got to work.

I wasn't too sure how they would turn out but they taste amazing! They are super moist, and not too whole wheaty, which is was good. I wanted healthy but I still wanted them to taste like a dessert. It's a nice change from the usual chocolate chip cookie!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

INGREDIENTS
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 teaspoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups quick-cooking rolled oats
2 cups shredded zucchini, drained
1(12-oz.) pkg. (2 cups) miniature chocolate chips


DIRECTIONS
Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add lemon peel, vanilla and eggs; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto greased cookie sheets.

Bake at 350°F. for 9 to 13 minutes or until golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Source

Baking my way through

I'm a little boring with my baking. I tend to go for what catches my eye, and more often then not what's easy. If I like the picture but then I read the instructions and it doesn't seem easy I don't give the recipe another thought. Then when I go to parties I always try these great deserts and wonder why I don't do that myself. I stick to what I know I like...So I've decided that I am going to bake my way through my favorite cook book. This book has over 175 recipes so it's going to take me a while but I'm excited!

I've done a few of the recipes already:

Snickerdoodles
Two-in-One Holiday Bar
Yuletide Slice
Ginger Snaps
Split Seconds
Peanut Butter Crunch Bars
Peanut Butter Balls
Peanut Blossoms
Orange Cappuccino Drops
Linzar Stars
Caramel Sandwich Cookies
Mint Brownies
Cranberry and Vanilla Chip Cookies


So at least I have a start, but like I said, there's over 175 recipes, so this might take a really long time! Either way it's going to be interesting to see all the different things I now try and to finally get through a whole cook book. I hate having so many cook books but only using a few recipes from each, I feel like that's such a waste!

So here goes! Look forward to a lot of baking!!

Snickerdoodle Cookies

Ok, so I had made myself up that list of items I was going to bake for Christmas but I was going through one of my cook books and found this recipe that I had never tried before and I had always heard such good things about these cookies, and before I knew it I had mixed up a double batch and was baking all night! And let me tell you, they're amazing!

Rating: I give these a 5 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Ingredients:

36 36

Servings Size

• cookies

Yield: 36 cookies

• 1 cup butter (softened)
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions:

Prep Time: 15 mins

Total Time: 24 mins

1. 1 Cream the first four ingredients.
2. 2 In a separate bowl, mix flour, cream of tartar, soda, and salt.
3. 3 Add to creamed mixture.
4. 4 Mix cinnamon and sugar in a small bowl.
5. 5 Shape dough into balls and roll in the cinnamon-sugar mixture.
6. 6 Bake at 400°F for 8-10 minutes.

Two-in-One Holiday Bar

The recipe listed below is a Pillsbury recipe but for some reason when I searched for it I couldn't find a thing on it! I ended up finding the photo and another recipe for it here, but I thought I would still type out the recipe I used because I know it's great.

I promised I would post this recipes because you ladies loved it so much at the info desk and in the nursery (at my church, the two of 3 areas I volunteer in) so here you go! I hope you enjoy it!!

Rating: I give these a 5! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Base:
1 cup sugar
3/4 cup butter
1 teaspoon vanilla
1 egg
2 cups flour
1 cup diced mixed candies fruit
1/2 cup chocolate chips
1/2 cup chopped pecans (I prefer slivered almonds)

Glaze:
1 cup icing sugar
1-2 tablespoons milk

Heat oven to 350F
Combine sugar, butter and beat until it's light and fluffy.
Add vanilla and egg; beat well.
Add flour; mix well.
Spread dough in ungreased 15x10x1 inch baking pan.
Sprinkle half of the pan with the candies fruit and the other half with the chocolate chips and nuts.
Press toppings lightly into the dough.

Bake for 25-30 minutes or until edges are brown.
Cool for an hour.

In a small bowl combine icing sugar and milk. Add additional milk if need be.
Blend until smooth.
Drizzle over cooled bars.
Let stand until set.
Cut into bars.

Yields: 48 bars

White Chocolate Macadamia Nut Cookies

Don't these looks great? I can't wait to eat them, and lots of them!! (I think I might add some cranberries or some dehydrated raspberries!)

Rating: I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

• 1 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts
• 1 cup coarsely chopped white chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown

Baking Blitz: Yuletide Slice

My mom used to make this one all the time when we were little and it’s super fun to do with kids (as I remember from doing it when I was one!). I couldn’t find it for a while but then I found it on the Kraft website (they have some good recipes!)

I did it with my now husband last year and he loves this one! If you love chocolate and colored mini marshmallows this one’s for you!

Rating: I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

4 squares Semi-Sweet Chocolate (or that amount in Chocolate Chips)
2 tbsp Butter
2 tbsp Milk
½ cup Icing Sugar
1 pkg Fruit Flavored Mini Marshmallows
1 pkg (200g) Flaked Coconut

In a microwave melt the chocolate chips, butter and milk (takes about 2 minutes). Stir until chocolate is completely melted. Add icing sugar; stir until well blended. Gently stir in marshmallows.

Sprinkle ¼ of the coconut onto a sheet of wax paper. Spoon ¼ of the chocolate mix over coconut: roll into 8’’ log, with coconut completely covering the outside of the log. Repeat this three time for the rest of the mix with additional sheets of wax paper. Wrap logs tightly in the wax paper and refrigerate for three hours or until firm.

Take out, slice and enjoy!

Tip: This slice freezes really well and is even really tasty frozen.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Split Seconds

I saw the picture for this recipe most times when I flipped through my recipe book and it never really looked to appealing to me but I decided to give it a go and wow, I’m so glad I did! It’s like a Jam-Jam but butter! (Wasn’t sure that was possible; Jam-Jams are a classic!) If you like Jam-Jams but it’s too much cookie for you and not enough jam here’s the cookie for you!

Rating: A total 5!! These are so good! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

2/3 cup Sugar
¾ cup Butter
2 tsp Vanilla
1 Egg
2 cups Flour
½ tsp Baking Powder
½ cup Jam (of your course, I like grape!)

Heat oven to 350

Combine sugar and butter; beat until light and fluffy. Add vanilla and egg; beat well. Add flour and baking powder; mix well.

Divide dough in 4 equal parts. On lightly floured surface shape each part into 12’’ long rolls. Place on cookie sheet. Use a wooden spoon or your finger; make depressions about ½’’ deep lengthwise down the centre of each roll. Fill each roll with jam/jelly.

Bake for 15-20 minutes or until likely golden brown. Cool slightly. Cut each baked roll diagonally into 12 cookies. Cool on wire racks.

Tip: I cook mine until they are cooked enough to not be dough but still nice and soft.

Tip: These cookies freeze really well and are so tasty frozen.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Chocolate Peanut Butter Crunch Bars

You can probably see a bit of a theme here…peanut butter….peanut butter…and well, more peanut butter!! I didn’t realized I was making so many peanut butter treats until my peanut butter jar was getting pretty empty! Here one more for you, and well, like the other it’s great! I just don’t think you can go wrong with peanut butter deserts!

Rating: I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Base:
½ cup Sugar
½ cup Firmly Packed Brown Sugar
½ cup Butter
½ cup Peanut Butter
½ cup Rice Krispies
1 tsp Vanilla
1 Egg
1 ¼ cups Flour
1 tsp Baking Soda
1/4 tsp Salt

Topping:
1 cup Chocolate Chips
½ cup Peanut Butter
1 ½ cup Rice Krispies

Base: Heat oven to 350. Combine sugars, butter; beat well, until light and fluffy. Add peanut butter, vanilla, egg; beat well. Add flour, baking soda, salt; beat well. Add Rice Krispies. Press into 15’’x10’’ pan. Bake for 12-17 minutes; until golden brown. Cool for 15 minutes.

Topping: Melt on low heat chocolate and peanut butter. Stir in Rice Krispies. Spoon mixture evenly over slightly cooled bars; spread gently. Cool completely. Cut in bars.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Peanut Butter Balls

These peanut butter balls are great! They end up being like Reeses cups but in ball form! I used Honey Nut Cheerios instead of Rice Krispies (honestly, just because I didn’t have the Rice Krispies!) and they turned out really tasty!

Rating: I give these a 5 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

2 cups Peanut Butter
½ cup Butter
2 cups Icing Sugar
3 cups Rice Krispies, Crushed
1 ½ cups Chocolate Chips

Combine first four ingredients and form into small balls. Melt chocolate chips and dip balls into chocolate. Let cool.

Tip: Leave out the butter. With all that peanut butter you really don’t need it and you won’t even notice it’s not there!

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Peanut Butter Blossoms

These cookies are great around Christmas and are nice for a peanut butter and chocolate lover!

Rating: I give these a 3 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

1 ¾ cup Flour
½ cup Sugar
½ cup Firmly Packed Brown Sugar
1 tsp Baking Soda
½ tsp Salt
½ cup Butter
½ cup Peanut Butter
2 tbsp Milk
1 tsp Vanilla
1 Egg
Sugar
48 Chocolate Kisses or Chocolate Balls (the type you get at Christmas or Halloween)

Heat oven to 375. Combine flour, sugar, brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla, and egg; mix at low speed until stiff dough forms. Shape dough into one inch balls, roll in sugar.

Bake for 10-12 minutes or until golden brown. When out of the oven immediately top each cookie with 1 candy kiss or ball. Press down firmly so cookie crakes around edges. Remove from cookie sheet.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Orange Cappuccino Drops

I’m not much for coffee, in fact I don’t drink it at all, and most times I don’t even like the smell, but my husband on the other hand he loves it. He’s tried to “convert” me for years but he hasn’t gotten very far.

I always flip the pages in my cook book to the ones with pictures, and I’m guessing like most people I usually try the recipes with the pictures first. For this recipe the picture looks really really good and I thought of doing them for Marshall so I gave them a try. (It was a good thing we had instant coffee in the house cause I don’t even know how to make coffee right!)

The cookies turned out exactly like in the picture and Marshall says they taste great (I can’t tell cause I don’t like the taste of coffee) so if you’re a coffee lover you’ll love these!

Rating: I give these a 2, only because I don't drink coffee (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Cookies:
1 cup Firmly Packed Brown Sugar
½ cup Butter
2/3 cup Sour Cream
½ cup Strong Coffee
3 oz. Chocolate Chips, melted, cooled (dark chocolate is best)
1 tsp Vanilla
1 Egg
2 cups Flour
½ tsp Baking Soda

Frosting:
2 cups Icing Sugar
2 tbsp Butter
1 ½ tsp Grated Orange Peel
2-3 tbsp Milk

Cookies: Heat oven to 375. combine brown sugar, butter; beat until light and fluffy. Add sour cream, coffee, chocolate, vanilla, and egg; blend well. Add flour and baking soda; mix well. (dough will be very soft). Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake for 5-7 minutes. Cool until completely cooled.

Frosting: Combine all ingredients. Add enough milk for desired consistency. Frost cooled cookies.

Tip: Use 2-3 tablespoons of instant coffee in ½ cup boiled water instead of having to make a whole press or pot of coffee.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Caramel Cream Sandwich Cookies

These cookies always make me think of Christmas because ever since I got the recipe I’ve made it every year in December (and I plan to do the same this year!). It’s a great recipe for doing with someone (team work with the icing and forking) and it’s great to serve to guests or to eat while watching a movie (it brings back memories just writing about it!)

Rating: I give these cookies a 4 almost a 5 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Cookies:
¾ cup Firmly Packed Brown Sugar
1 cup Butter
1 Egg Yolk
2 cups Flour


Frosting:
1 tbsp Butter
1 ¼ Icing Sugar
½ tsp Vanilla
4-5 tsp Milk

Cookies: Heat oven to 325. Combine brown sugar and butter. Beat until light and fluffy. Add egg yolk; beat well. Add flour; beat well. Refrigerate for 15 minutes (you don’t have to do this but it’s easier to work with if you do)

Shape dough into 1 inch balls. Fork each cookie to indent and flatten. Bake for 10-14 minutes or until lightly golden. Cool 15 minutes or until completely cool.

Frosting: Combine butter until lightly golden; stir constantly. Remove from heat. Stir in remaining frosting ingredients. Add enough milk for desired spreading consistently; beat until smooth. Spread 1 teaspoon of icing on one cooking, sandwich another to each iced cookie.

Tip: They freeze great, and are best served chilled. Try to make sure you cook them not till crispy but soft; there’s best that way, to me at least!

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Gourmet Mint Brownies

This was my second option for the night. The rum balls went so well that I kept going!

Rating: I give these a 3, but I'd like to try them again because I think I could do a better job. (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

Filling:
1 (8oz.) pkg. Cream Cheese (softened) or sour cream
¼ cup Sugar
1 Egg
1 tsp Mint Extract
4 drops Green Food Color

Brownies:
1 cup Butter
4 oz. Chocolate Chips
2 cups Sugar
2 tsp Vanilla
4 Eggs
1 cup Flour

Frosting:
2 tbsp. Butter
2 tbsp. Corn Syrup
2 tbsp. Water
2 oz. Chocolate Chips
1 tsp. Vanilla
1 cup Icing Sugar

Filling: Heat oven to 350. grease and flour 13’’x9’’ pan. Combine cream cheese, sugar. Beat until smooth. Add egg, mint extract, and food color. Mix well, set aside.

Brownies: Melt butter and butter over light heat. Stir constantly. Cool for 15 minutes. Stir in sugar and vanilla. Add eggs, one at a time. Beat after each addition. Stir in flour; mix well. Spread in greased and floured pan. Spread filling over brownie. Bake for 45-50 minutes. Cool for one hour or until completely cool.

Frosting: In a sauce pan combine butter, syrup, and water, bring to a rolling boil. Remove from heat. Add chocolate, stir until melting. Stir in vanilla and icing sugar. Beat until smooth. Spread over cooled brownie. Cut into bars. Best served when cold.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!