HEATH BAR COOKIES

 

This recipe originated as a Gold Medal Flour recipe. Various bakers have made their own personal adjustments over the years.

1 1/2 cups unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

1 tablespoon pure vanilla extract

2 large eggs

3 3/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups semisweet chocolate chips

2 cups heath toffee bits

Heat oven to 350°F. Line baking sheets with parchment paper.

In large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in vanilla and eggs and mix until fully incorporated. In a medium bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients into the butter mixture and mix until just combined. Fold in chocolate chips and toffee bits.

Measure dough using a medium cookie scoop (about 1.5 tablespoons) and place onto prepared cookie sheets about 2 inches apart.

Bake in preheated oven for 11 to 13 minutes or until light brown (centers will be soft). Allow cookies to cool for a few minutes then remove to a wire rack to cool completely.

Note: These cookies make great cookie ice cream sandwiches

CHOCOLATE-PECAN CHESS PIE

1 unbaked 9-inch pie shell

1/2 cup butter
2 (1-oz each) unsweetened chocolate baking squares
2/3 cup evaporated milk
2 large eggs
2 tsp vanilla extract, divided
1 1/2 cups granulated sugar
3 tbsp unsweetened cocoa
2 tbsp white whole-wheat flour
1/8 tsp salt
1 1/2 cups pecan halves and pieces
2/3 cup firmly packed brown sugar
1 tbsp light corn syrup

Preheat oven to 350 degrees.
Line a 9-inch pie plate with the pastry shell; set aside.

Microwave the butter and chocolate in a large microwave-safe bowl on medium power for 1 1/2 minutes or until melted and smooth; stir every 30 seconds.

Whisk the milk, eggs, and 1 teaspoon of the vanilla extract into the chocolate mixture.

Combine the sugar, cocoa, flour, and salt; add to the chocolate mixture, whisking until smooth. Pour mixture into the pie shell.

Bake at 350 degrees for 40 minutes.

Stir together the pecans, brown sugar, corn syrup, and the remaining teaspoon of vanilla extract. Sprinkle the mixture over the pie and bake an additional 10 minutes or until set.

Remove pie from oven to a wire rack and allow to cool completely - at least an hour before cutting to serve.

Serve with whipped cream, if desired.

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SIX MINUTE CARAMELS

Have recently had requests for caramel recipes. Here is a good one.

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in an airtight container

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MARBLED BROWNIES

3-oz unsweetened chocolate

1/2 stick (1/4 cup butter, softened

1 pkg (8-oz) cream cheese, softened

1/4 cup sugar

1 tbsp cornstarch

1 large egg

1/4 tsp almond extract

2 large eggs

3/4 cup sugar

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1/2 cup finely chopped walnuts

Melt chocolate and butter in a small saucepan over low heat; cool to room temperature.

In a heavy-duty electric mixer with paddle attachment, beat cream cheese until fluffy. Gradually beat in the 1/4 cup sugar, cornstarch, 1 large egg and almond extract. Beat until smooth and set aside.

Wash and dry beaters. Beat the 2 large eggs in another small mixing bowl until thick. Gradually beat in the 3/4 cup of sugar. Reduce speed to low and beat in the chocolate mixture, flour, baking powder, salt and vanilla. Stir in the nuts.

Heat oven to 350-degrees. Grease a 9-inch square baking pan. Spread half the chocolate mixture into the pan. Pour cream cheese mixture over the chocolate layer. Spoon small dollops of the remaining chocolate mixture on top. It will not cover all the cream cheese mixture. Using a spoon, swirl mixtures together slightly to marbleize.

Bake until firm, about 40 minutes. Cool in pan on a wire rack for 10 minutes. Cut into 16 squares. Cool Completely in the pan on the rack. Wrap in plastic wrap and store in refrigerator.

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APPLE CAKE WITH VANILLA SAUCE

• 2 cups sugar

• 1/2 cup softened butter
• 2 eggs
• 4 large apples, cored and grated
• 2 cups all-purpose flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 cup chopped nuts (optional)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

• Cream together sugar and butter. Add eggs one at time. Add grated apples. Sift together flour, soda, salt, cinnamon, and nutmeg. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
• Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

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SCRATCH ORANGE CREAM CUPCAKES

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

2 large eggs, room temperature

2/3 cup granulated sugar

12 tbsp (1 1/2 sticks) unsalted butter, melted

2 tsp finely grated orange zest

1 tsp vanilla extract

1/2 cup milk

Frosting:

3/4 cup fresh orange juice (about 2 oranges)

1 pkg (8-oz) cream cheese at room temperature

10 tbsp unsalted butter, cut into pieces, at room temperature

1 cup powdered sugar

1/2 tsp vanilla extract

2 tsp finely grated orange zest

3 drops yellow food coloring, optional

1 drop red food coloring, optional

Candied orange peel for topping, optional

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk flour, baking powder and salt.

Beat eggs and sugar in a large bowl with mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low, slowly beat in the butter, add orange zest and vanilla.

Beat in flour mixture in 2 additions, alternating with the milk, beginning and ending with flour; beat just until combined (do not overmix).

Divided batter evenly between the 12 muffin cups, filling each about 2/3 full. Bake at 350 about 18 minutes or until a wooden toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes then remove to a wire cooling rack to cool completely.

While cupcakes cool, make the frosting. Bring orange juice to a boil in a saucepan reduce heat to medium and simmer until reduced to 1 1/2 tbsp, about 8 minutes. Allow to cool.

Beat cream cheese in a large mixer bowl with mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce speed to low, sift powdered sugar into the bowl and beat until smooth. Add vanilla, cooled orange syrup, grated zest, and food coloring, if using. Beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes.

Spread frosting over cupcakes and garnish if desired.

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MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners' sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

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IMPOSSIBLE PUMPKIN PIE

3/4 cup sugar

1/2 cup baking mix (ie Bisquick)

1 can (16-oz) pumpkin puree

2 tbsp butter

1 can (13-oz) evaporated milk

2 tsp vanilla

2 eggs

2 1/2 tsp pumpkin pie spice

Grease a pie pan and turn oven to 350 degrees.

Mix all ingredients together with a beater until well combined, about 2 minutes.

Pour mixture into the prepared pie pan.

Bake at 350 degrees 50-55 minutes until a knife inserted in center comes out clean.

Pie makes its own crust.

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HOMEMADE KRISPY KREME DOUGHNUTS

For all my Krispy Kreme friends out there. Now you can make your own! I have no idea how good these are as I haven't made them. Believe it or not, I am not a Krispy Kreme fan.

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball 'em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.(190 c)
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 
If you don't have a scale, start at 1 1/2 cups and work your way up from there.  

Recipe and picture via "Now You're Cook'in"

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES

For a little different twist to the favorite chocolate chip cookie try this brown butter version from Diamond Nuts, contributed by The Messy Baker.

• 11 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toasted pecans, chopped

1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
5. Fold in the chocolate chips and toasted pecans.
6. Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
7. Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
8. May store the cookies in an airtight container for up to 1 week.

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