Chocolate Biscotti

This has got to be the most decadent thing you can enjoy with a nice cup of coffee. It is divine.

Modified recipe from Allrecipes.com

• 1/2 C. butter, softened
• 2/3 C. sugar
• 2 eggs
• 1 tsp. vanilla 
• 1-3/4 C. flour
• 1/4 C. cocoa powder
• 2 tsp. baking powder
• 3/4 C. chocolate chips

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture and chocolate chips. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Peanut Butter Pecan Biscotti

Another tasty biscotti recipe! Buttery and golden....just perfect for when you'd just like something special. The pecans add a nice crunch.

Modified recipe from Joy the Baker

•  4 T. butter, softened
• 1/3 C. peanut butter
• 3/4 C. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 C. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 C. pecans

Combine dry ingredients. Cream butters and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Cinnamon Biscotti

A few months ago, I was in the mood to try some new recipes -- totally new and unique recipes! The day I discovered this recipe for cinnamon biscotti was a happy day! However, thanks to biscotti, now my entire family is addicted to it and I'm "required" to make a batch every week! Two other biscotti recipes will be making their appearance soon.

Modified recipe from Honey & Jam

• 2 C. flour
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 3/4 C. sugar
• 6 T. butter, softened
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla

• 1 egg white (for brushing biscotti before baking)
• 1/4 C. sugar
• 1 tsp. cinnamon

Combine dry ingredients. Cream butter and sugar; add eggs and vanilla. Stir in flour mixture. It will form a stiff ball of dough. (I like to use my hands to work it all together.)

Divide the dough in half and place on a greased baking sheet. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the egg white and sprinkle generously with cinnamon-sugar mixture.

Bake in a 350-degree oven for 20 minutes. Flip the baking sheet around for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Printable Version coming soon!

Peanut Butter Cake Bars

The children who come to our Sunday afternoon Bible Time LOVED these yummy treats. They all asked for seconds and want me to make them again. :) 

Modified recipe from Taste of Home's "Simple & Delicious" magazine

2/3 C. butter
1 C. peanut butter
3/4 C. sugar
1 C. brown sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. chocolate chips

Cream butters and sugars, add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Mix in chocolate chips.

Spread into a greased 15" x 10" x 1" pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool and cut into squares.

Printable Version

Soft Ginger Cookies

These are probably my favorite cookies. Sweet and spicy meets with rich and creamy in these tender, comforting morsels. Be sure to make the frosting! Eating these cookies without the frosting is absolutely out of the question! Ha, Ha!

Modified recipe from Allrecipes.com

Freeze well

• 3/4 C. butter, softened
• 3/4 C. sugar
• 1 egg
• 1 T. water
• 1/4 C. molasses
• 2-1/4 C. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. ground ginger
• 3/4 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1/8 tsp. cardamom

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugar; add egg, water, and molasses. Combine dry ingredients; add to creamed mixture.

Bake for 8-10 minutes.

Cream Cheese Frosting

• 3 oz. cream cheese, softened
• 2 T. butter, softened
• 1 tsp. vanilla
• 3 C. powdered sugar
•  1-1/2 tsp. milk

Mix cream cheese, butter, and vanilla until smooth and well incorporated.  Gradually stir in powdered sugar.  Lastly, add milk and stir until well blended.

Printable Version

Peanut Mallow Bars

Modified recipe from Taste of Home's "Contest Winning Annual Recipes 2007" cookbook

• 1 pkg. (18-1/4 oz.) chocolate cake mix
• 2 T. water
• 1/3 C. butter, softened
• 1 egg
• 4 C. miniature marshmallows
  
  
• 1 pkg. (10 oz.) peanut butter chips
• 2/3 C. light corn syrup
• 1/4 C. butter
• 2 tsp. vanilla
• 2 C. crisp rice cereal
• 2 C. salted peanuts

Preheat oven to 350 degrees F; grease one 9" x 13" pan.

Mix first four ingredients until smooth; spread into prepared pan (batter will be thick). Bake for 22-25 minutes or until a toothpick inserted near center comes out clean. Sprinkle with marshmallows; return to oven for two minutes or until melted.

In a saucepan, combine peanut butter chips, corn syrup, and butter; cook over medium heat, stirring constantly, until melted and smooth. Remove from heat; stir in remaining ingredients, spread over marshmallows.

Butterscotch Blondies

Recipe from Hershey's Cocoa "Easy Baking" cookbook

Freezes well

• 3/4 C. butter, softened
• 3/4 C. brown sugar
• 1/2 C. sugar
• 2 eggs
• 2 C. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1-2/3 C. butterscotch chips

Preheat oven to 350 degrees F; grease one 9" x 13" baking pan.

Cream butter and sugars; add eggs. Combine dry ingredients and combine with creamed mixture. Add butterscotch chips.

Bake for 30-35 minutes, until top is golden brown and center is set. Cut into 6 by 6 rows.

Oatmeal Scotchies

Recipe from Nestle Tollhouse's "Best-Loved Recipes" cookbook

Freeze well

These are my brother's favorite cookies. He's crazy about them. =)

• 1 C. butter, softened
• 3/4 C. sugar
• 3/4 C. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1-1/4 C. flour
• 3 C. rolled oats
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1-2/3 C. butterscotch chips

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars; add eggs, and vanilla. Combine dry ingredients, then stir into creamed mixture; add chips.

Bake for 7-8 minutes or until edges are slightly brown.

Oh Henry Bars

Recipe from Miss Elizabeth Sjoblom

• 1 C. sugar
• 1 C. white corn syrup
• 1 C. peanut butter
• 5 C. crispy rice cereal
• 1 C. chocolate chips
• 1 C. butterscotch chips

Bring sugar and syrup to a boil in a saucepan. Add peanut butter and mix well, add rice krispies. Press mixture evenly into a greased large baking pan. Melt chocolate chips and butterscotch chips, separately, with a teaspoon of of shortening. Spread melted chips over bars separately, allowing first layer to harden before spreading next.

No-Bake Cookies

Recipe from Community Baptist Church's "Incredible Edibles" cookbook

• 2 C. sugar
• 1/4 C. baking cocoa
• 1/2 C. milk
• 1/2 C. butter
• 1/2 C. peanut butter
• 1-1/2 tsp. vanilla
• 2-1/4 C. rolled oats
• Powdered sugar

In a saucepan, combine sugar, cocoa, milk, and butter. Bring to a boil over medium heat, stirring constantly; boil for 1-1/2 minutes. Remove from heat; stir in peanut butter and vanilla, then oatmeal. Drop by tablespoonfuls onto waxed paper and dust with powdered sugar; let stand until hardened.

Coconut Brownies

Recipe from Country magazine April/May 2008

• 1 C. butter, softened
• 2 C. sugar
• 4 eggs
• 1 tsp. vanilla
• 1-1/2 C. flour
• 1/2 C. + 2 T. baking cocoa
• 1/2 C. flaked coconut

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish.

Cream butter and sugar; add eggs and vanilla. Combine flour and cocoa; gradually beat into creamed mixture. Add coconut.

Bake for 22-25 minutes or until toothpick comes out with moist crumbs (do not overbake).

Magic Cookie Bars

Unknown source

• 1-1/2 C. graham cracker crumbs
• 1 tsp. cinnamon
• 1/2 C. butter
• 1 C. chopped pecans
• 1 C. chocolate chips
• 1 C. shredded coconut
• 1 (14-oz.) can sweetened-condensed milk
• 1 tsp. vanilla

Combine cracker crumbs and cinnamon, add butter; press evenly into the bottom of a 9x13-inch baking dish. Layer evenly the nuts, chocolate chips, and coconut. Mix condensed milk with vanilla and pour the mixure evenly over the contents of the dish.

Bake for 20-25 minutes or until crust is lightly golden. Cut into four rows by six rows.

Chewy Chocolate Chip Oatmeal Cookies

Modified recipe from Allrecipes.com

Freeze well

• 1 C. butter, softened
• 1/2 C. sugar
• 1 C. brown sugar
• 2 eggs
• 2 tsp. vanilla
• 1-1/2 C. flour
• 1/4 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 C. rolled oats
• 1 C. chocolate chips
• 1 C. chopped walnuts (optional)

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugars; add eggs and vanilla. Combine dry ingredients, then add to creamed mixture. Mix in chocolate chips and walnuts, if desired.

Bake for 10 minutes. After baking, leave cookies on pan 5 minutes before removing to cooling rack.

Oatmeal-Raisin Cookies

Modified recipe from Better Homes and Gardens New Cookbook

Freeze well

• 3/4 C. butter, softened
• 1/2 C. sugar
• 1 C. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1-3/4 C. flour
• 1-3/4 C. rolled oats
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. ea. nutmeg, cloves, ginger, cardamom, and anise
• 1 C. raisins

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars, eggs, and vanilla. Combine dry ingredients; gradually add to creamed mixture. Add raisins.

Bake for 8-10 minutes or until edges and golden-brown.

No-Bake Chocolate Peanut Butter Bars

A.K.A. "Pig's Food" :c)

Recipe from Toll House "Best-Loved Recipes" cookbook

• 2 C. peanut butter, divided
• 3/4 C. butter, softened
• 2 C. powdered sugar
• 3 C. graham cracker crumbs
• 2 C. chocolate chips

Grease one 9x13-inch pan. Beat 1-1/4 C. peanut butter and butter until creamy; gradually add powdered sugar. Mix in graham cracker crumbs and 1/2 C. chocolate chips. Press evenly into prepared pan; smooth top with spatula.

Melt 3/4 C. peanut butter and 1-1/2 C. chocolate chips in a saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into four rows by six rows. Store in refrigerator.

Chocolate Peanut Butter Chip Cookies

Two cups of chocolate chips can be substituted for the white chocolate and peanut butter chips.

Recipe from Hershey's Cocoa "Easy Baking" cookbook

• 1 C. butter, softened
• 3/4 C. sugar
• 3/4 C. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 C. flour
• 1/3 C. baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 C. white chocolate chips
• 1-1/2 C. peanut butter chips

Preheat oven to 375 degrees F; grease cookie sheets.

Cream butter, sugars, eggs, and vanilla. Combine dry ingredients, gradually add to creamed mixture. Add white chocolate and peanut butter chips.

Bake for 8-10 minutes or until set.

Snickerdoodles

I've tried several recipes for Snickerdoodles, but this is the best I've found. These cookies are soft and chewy while others become dry and crumbly.

Recipe from Better Homes and Gardens New Cookbook

• 1 C. butter
• 2 C. sugar
• 2 eggs
• 1 tsp. vanilla
• 3 C. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1/4 tsp. nutmeg
  
  
• 2 T. sugar
• 2 tsp. cinnamon

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and sugar; add eggs and vanilla. Combine dry ingredients, gradually add to creamed mixture. Roll balls of dough in cinnamon-sugar and place on prepared cookie sheet.

Bake for 10 minutes or until edges are golden-brown.

Vanilla Chip Maple Cookies

Recipe from Taste of Home's "Contest-Winning Annual Recipes 2006" cookbook

• 1 C. butter
• 2 C. packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/4 tsp. maple flavoring
• 3 C. flour
• 2 tsp. baking soda
• 2 C. white chocolate chips
• 1/2 C. chopped pecans

Preheat oven to 350 degrees F; grease cookie sheets.

Cream butter and brown sugar. Add eggs, one at at time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour and baking soda; gradually add to creamed mixture. Add white chocolate chips and chopped pecans.

Bake for 8-10 minutes or until golden-brown and delicious.