Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Perfectly moist and flaky pumpkin chocolate chip scones.  Ready in only 30 minutes and perfect for on-the-go mornings or brunch!

Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)

Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.

Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.

Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined. 

Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.

Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.

Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.

Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.

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Banana Overnight Overnight Oats

         Banana Pudding Overnight Oats
Inspired by easy banana pudding, our banana pudding overnight oats are a creamy, flavorful way to start your day. This recipe combines the wholesome goodness of oats with the nostalgic taste of banana pudding, for a breakfast that’s not only nutritious but also super satisfying. It’s perfect for those busy mornings when you want something quick yet indulgent.

Overnight oats are a brilliant solution for anyone with a hectic schedule. You simply mix the ingredients the night before, let them sit in the fridge, and wake up to a ready-to-eat breakfast. The addition of banana pudding mix gives these oats a fun twist, making them taste just like a classic Southern dessert.

Ingredients 

You NeedRolled Oats – These are the star of the show! They provide a hearty and nutritious base for our overnight oats. We love using rolled oats because they soak up the flavors beautifully overnight.

Almond Milk (or your choice of milk) – This adds a creamy texture to the oats. Almond milk is our go-to for its subtle nutty flavor, but any milk will work well.

Chia SeedsThese tiny seeds are packed with nutrients and help to thicken 691e oats. We add chia seeds for their fantastic texture and their hearty benefitsInstant 

Vanilla Pudding Mix – This is the secret ingredient that adds sweetness and creaminess without any extra effort.

Creamy Peanut Butter – A spoonful of peanut butter adds protein and a delicious nutty flavor. It makes the oats extra rich and satisfying.

How to Make Banana Pudding Overnight Oats:

Mix the Base. In a mason jar or bowl, combine rolled oats, almond milk, chia seeds, instant vanilla pudding mix, and creamy peanut butter. Stir until well combined.

Add Optional Ingredients. If using, add chocolate chips and a drizzle of maple syrup to the mixture. Stir again to ensure everything is evenly distributed.

Refrigerate Overnight. Cover your jar or bowl and place it in the refrigerator. Let the oats soak and thicken overnight.

Add Sliced Bananas. In the morning, give the oats a good stir and top with Sliced bananas.

Instant Vanilla Pudding Mix – This is the secret ingredient that adds sweetness and creaminess without any extra effort.

Creamy Peanut Butter – A spoonful of peanut butter adds protein and a delicious nutty flavor. It makes the oats extra rich and satisfying.

Chocolate Chips (optional) – If you’re in the mood for a bit of indulgence, chocolate chips are a fun, sweet addition. 

Maple Syrup – Drizzle this on top to sweeten your oats naturally.

Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Chewy Chocolate Ginger Molasses Cookies

Chewy Chocolate Ginger Molasses Cookies

Ingredients:

3/4 cup butter
1/3 cup dark brown sugar
1/3 cup granulated sugar, plus extra for rolling
1/3 cup molasses
1 1/2 tablespoon fresh ginger
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 cup chocolate chips and/or chopped nuts

Directions:

Whisk melted butter, sugars, and molasses in a large bowl.  Whisk in fresh ginger, egg, and vanilla.  Sift the dry ingredients into the bowl and stir until combined. (dough will be soft).  Stir in the chocolate and or chopped nuts.  Chill dough for at least 2 hours or overnight.

Preheat oven to 350*F.  Grease 2 baking sheets or line with parchment paper.

Portion 1 tablespoon of dough into a bill.  Roll each cookie into granilated sugar to coat and place on the baking sheet 2" apart.  Bake 10 to 12 minutes, until the crinkle and feel set edges when gently pressed,  Cool cookies on the trays for 10 minutes before removing.  Makes about 30 cookies.

Cranberry Coconut Macaroons

       

Cranberry Coconut Macaroons

This recipe was shared with me by my neighbor, Nancy. It is a cookie that one is never enough. Your holiday guests or recipients will request the recipe. It will be an annual holiday treat.
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:
Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well. Add condensed milk and vanilla, mix well until combined. Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.

Bake at 300 degrees for 26 to 30 minutes or until evenly browned. Cool on baking sheets. Makes about 5 dozen.

Reduce baking time 18 to 20 minutes. Check cookies at 20 minutes for even browning and add more time if necessary

 *To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Cafe Latte's Famous Turtle Cake

Cafe Latte's Famous Turtle Cake

Cafe Latte is located in the Studebaker Building in St. Paul MN and well known for their picture perfect desserts.  The owners agreed to share the recipe with a publication and today you can create this work of art.

Ingredients:
Cake
1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups flour
1 3/4 cup sugar
1/2 cup good quality cocoa
1 teaspoon salt
1 tablespoon baking soda
1 cup hot coffee
Frosting:

1/2 cup milk

1 cup sugar

6 tablespoons butter

2 cups good quality chocolate chips

3/4 cup caramel

1 1/2 cups toasted pecans

Directions:

Preheat oven to 350*F  Grease three 9" cake pans covering the base with a disk of parchment paper.

In a bowl combine milk, egg, and vegetable oil, mix well.  In another bowl combine flour, sugar, cocoa, salt, and baking soda.  Gradually add wet ingredients to dry ingredients until well mixed.    Gradually add hot coffee.  Scrape batter into prepared pans.

Bake 25 to 30 minutes, until a toothpick inserted in center comes out clean.  Let cakes rest in pans 10 minutes.  Turn out on wire racks to cool. 

Frosting:

Mix milk and sugar in saucepan.  Add butter and bring to a boil.  Add chocolate chips to pan and bring to a boil.  Using a wire whisk, mix until smooth.  If mixture is to grainy add 1 to 2 teaspoons hot coffee.

To assemble cake:

Place one layer, topside down.  Spread 1/3 of frosting over cake gently pushing out to the edges in a petal effect.  Sprinkle with 1/2 cup of toasted pecans.  Drizzle with 1/4 cup caramel.  Add next layer top side down and repeat adding frosting, caramel, and pecans.  Add third layer top side down and repeat frosting with petal effect adding caramel and pecans.

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cakes💘💘

Ingredients:

½ cup all-purpose flour 
¾ cup sugar, divided
¾ teaspoon baking powder 
¼ teaspoon salt 
⅓ cup milk 
1 tablespoon oil 
1 teaspoon vanilla extract 
¼ cup chocolate-hazelnut spread 
⅓ cup semisweet chocolate chips 
¼ cup unsweetened cocoa powder, plus more for
garnish
¾ cup boiling water 
Coffee ice cream or vanilla ice cream (optional) 
Sliced strawberries (optional)

Directions:

Preheat oven to 350*F

In a medium bowl, combine: flour, 1/4 cup sugar, baking powder, salt.  Add milk, oil, vanilla.  Whisk until smooth. 

Stir in chocolate-hazelnut spread and chocolate chips.  

Divide the batter evenly among six 5 to 8 ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes

Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.

Chocolate Chip Oatmeal Cookie

Chocolate Chip Oatmeal Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar

1 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 

3/4 teaspoon regular table salt
3 cups semi-sweet chocolate chips

Directions:
Cream sugars and butter, add eggs and vanilla and mix well.

Measure flour, quick cooking oats, baking powder, baking soda, and salt. Stir to blend well. Mix with
the creamed ingredients and stir to mix. Add chocolate chip. and stir until well mixed. 

Drop by tablespoon on parchment paper lined cookie sheets.
Bake at 350 until edges are golden.

TIPS: be sure to use unsalted butter, at room temperature

Eggs need to be at room temperature too (1 large egg and 1 large egg yolk)
recipe makes 20-100 cookies depending on size – I used a medium size Pampered Chef Scoop which made approximately 42 cookies

Double Chocolate Biscotti

DOUBLE CHOCOLATE BISCOTTI

(makes 3 dozen cookies)

Ingredients

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
Optional: 1/4 cup chopped walnuts ( more for decorating)
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
æ cup white chocolate chips
3/4 cup semisweet chocolate chips

Directions

In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.

Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.

Cover dough, and chill for about 10 minutes.

While dough is chilling, preheat oven to 375F.

Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices.

Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.

Cool completely, then store in an airtight container.

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.

Almond Joy Cookies

  Almond Joy Cookies

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

*

Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

• 1 cup (16 tablespoons) unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups Unbleached All-Purpose Flour
• 1 cup quick-cooking or old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
• 3 cups semisweet chocolate chips
• *

Directions:
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth.

Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
 

Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

Turtle Oatmeal Cookies

Turtle Oatmeal Cookies

Vegan, gluten-free
By Angela Liddon

Inspired by one of her childhood favourite candies, these "Turtle" Oatmeal Cookies are studded with caramel-like Medjool dates and dark chocolate chips, all surrounded with a nutty toasted pecan and oat base. If you can stop eating the dough for long enough to bake them, you are in for a real treat. This sounds a bit strange, but her favourite way to enjoy these is straight from the fridge or freezer where the cookies get firm and crisp.

Yield 16 large cookies
Prep time 20 minutes
Cook time 12 minutes

Ingredients:
1 3/4 cups pecan halves
2 cups gluten-free rolled oats, divided
3/4 cup gluten-free all-purpose flour
1/2 cup Sucanat or unpacked brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil
2 tablespoons almond milk
2 teaspoons pure vanilla extract
heaping 1/3 cup pitted dates, diced
1/4 cup mini dark chocolate chips

*

Directions:
Preheat oven to 325F and line a baking sheet with parchment paper. Toast pecans for about 9-11 minutes, until golden and fragrant. After toasting, remove from oven and cool for a few minutes. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder. Be sure not to over process or the oils in the nuts will release.

In a large bowl, stir the pecan/oat mixture, the remaining 1 cup rolled oats, flour, Sucanat, baking soda, cinnamon, and salt.

In a medium bowl, stir together the maple syrup, melted coconut oil, milk, and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.

In a small bowl, coat the chopped dates in 1/2-1 teaspoon of flour and toss until coated. This prevents the dates from sticking together. Fold the dates and chocolate chips into the dough.

Take about 2 tablespoons of dough, roll it into a ball, and then press down on it with your hand to flatten it on the baking sheet. Space cookies a couple inches apart. Repeat until you have about 16 cookies.

Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes.

Notes: 1) Instead of gluten-free all-purpose flour, you can probably swap it for regular all-purpose flour. Depending on the flour you use, the results can vary. 2) As for the gluten-free flour blend, I recommend using one that is rice based (such as Pamela's brand) and avoid using one that is garbanzo based (such as Bob's Red Mill) to avoid any bean-y flavor.

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

Ingredients
3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

This is the time of the year that everyone with zucchini in their garden is trying to find someone to "please take them".  This is a nice moist cake and no one will ever suspect there is zucchini in the ingredients.

*

1/2 cup margarine or butter (1 stick), room temperature
13/4 cups sugar
1/2 cup oil
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk or sour milk (1/2 cup milk plus   
   1 tsp. white vinegar = sour milk)
21/2 cups flour
4 Tbsp cocoa powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups grated zucchini, peeled if desired, 
   drained (about 2 medium)
12 oz. semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

*

Directions:

Preheat oven to 325° (for a glass pan) or 350° (for a metal pan).  In a mixing bowl, cream together the room temperature margarine/butter and sugar. Add the oil, eggs, vanilla and buttermilk and mix well.  In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt. Gradually add to the wet ingredients and mix well. Fold in the zucchini. Pour into a greased and floured 9x13 pan. Sprinkle the chocolate chips and nuts over the top of the cake.  Bake at 325° for 45-50 minutes or at 350° for 35-40 minutes. Let cool before cutting.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

This is another recipe used from a Facebook post.

Yields 36 cookies
Ingredients:

1 cup (2 sticks) Butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 small package Instant Vanilla Pudding

2 eggs

1 teaspoon Vanilla Extract

2 1/4 cups All Purpose flour

1 teaspoon baking soda

1 pkg (12 oz..) milk chocolate chips

*

Directions:

Preheat oven to 375 degrees.  Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl.  Beat until creamy and fluffy.  Then slowly mix flour and baking soda.  Stir in chocolate chips.  Drop by tablespoonsful on an ungreased cookie sheet.  Bake only nine to ten minutes.  Remove from oven and let cool about 10 minutes before eating.

Day 1 of "12 Days Of Christmas Candy" Buckeyes

Buckeyes

Anyone with family in Ohio or has lived in Ohio, the Buckeye State, knows this recipe. It is the closest taste to a Reese Peanut Butter Cup.

Ingredients:

One 12 ounce jar creamy peanut butter

1/2 cup butter

1 pound box confectioners sugar

12 ounce bag chocolate chips

paraffin (see note)

***

Directions:

Over a low flame or in a double-boiler, melt the butter and peanut butter, stirring until well mixed. Add the confectioners sugar and mix well. Form into buckeye shapes. Dip with toothpicks, fork or spoon into chocolate chips which have been melted and a few slivers of paraffin added to make the chocolate adhere. Leave a small space uncoated for the "eye" of the buckeye.

Note: I shape the buckeyes and freeze with a toothpick inserted. I dip them frozen into the chocolate and do not use paraffin. When the peanut butter shape thaws I close the hole left by the toothpick.

***

A Comment From Susan: Susan uses 1/2 of the amount of the butter in this recipe but adds more powdered sugar and she has the distinction of being "The Expert Buckeye Maker"! Now that title counts for something!

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Add a comment this week and your name will be in the drawing for an item from Italy marking the 500Th posting on my blog on December 10. Winner will be announced December 14 from Italy.

Tom's Friend's Brownies ..... Day Four Of Seven Days Of Brownies.

Tom's Friend's Brownies

A humorous note added to this recipe is: 2 to 12 servings, depending on how generous you are with your chocolate.  This Tom is unknown to me.

Ingredients:

3/4 cup butter or margarine

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

3/4 cup all purpose flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/4 to 1/2 teaspoon salt (depending on the saltiness of the nuts)

1/2 cup chopped nuts or to taste

1/2 cup chocolate chips

***

Directions:

Preheat oven to 350 degrees. Using a mixer, cream butter and sugar together well. Add vanilla and eggs. In a separate bowl, mix together flour, cocoa, baking powder and salt, then add to creamed mixture. Stir in nuts and chocolate chips.

Pour into an 8" X 8" baking dish. Bake 35 to 45 minutes. The longer you bake the more they are cake like. Less time produces a fudgy-chewy brownie.