Thursday, May 26, 2011

White Chocolate Chip Coconut Cookies

White Chocolate-Coconut Cookies
Yield: about 30 cookies
Time: 1 hour

1/2 C butter, softened
1 C brown sugar
1 egg
1 T milk
1 t vanilla
1 3/4 C flour
1/2 t baking soda
1 t baking powder
1/4 t salt
1 C white chocolate chips
1/2 C coconut, chopped up

1. In a Kitchen Aid mixer or in a large mixing bowl cream together the butter and sugar. Let it mix for about 3 minutes.
2. Add your egg, milk and vanilla and mix for 2 more minutes.
3. In a separate small mixing bowl combine the flour, baking soda, baking powder and salt.
4. Add the dry ingredients to the creamed butter and sugar and mix for 1 minute.
5. Pour in your white chocolate chips and coconut. Mix just until combined.
6. Roll into 1 1/2 inch balls and place on a sprayed cookie sheet. Press the balls down just a bit and bake at 350 for 10 minutes. The real key to making heavenly cookies, is baking them well. You don't want to over bake, folks. Crispy cookies are not nearly as wonderful as chewy ones! Watch the cookies. When they start to crack, and are just slightly golden around the edges take them out of the oven. I have a convection oven and so I cooke them at 325 for 7 minutes.  Let them continue to cook on the hot cookie sheet for 3-4 minutes. Enjoy! 

Tuesday, May 24, 2011

White Chocolate Orange Cookies pretty I can just smell the orange cookies  and eat that picture up!

{recipe & pic from} Landee See, Landee Do

White Chocolate Orange Cookies
[makes 3 dozen]

1 C. butter (not margarine, never margarine)
½ C. white sugar
½ C. brown sugar
1 egg
2 ¼ C. flour
¾ t. baking soda
½ t. salt
2 T. grated orange peel*
2 C. white chocolate chips

Mix butter & sugars until creamy.  Beat in egg.  Add the rest of the dry ingredients and mix in.  When you have a good dough consistency, add the orange peel and the white chocolate.  Bake 10-12 minutes at 350 degrees.  Cool on wire racks.   

Regular Old Brownies with a Not-Regular topping!

I need these!! Can't wait to try them!!

{recipe & pic from} Oops!Redone
1 cup melted butter
1/3 cup cocoa
2 cups sugar
1 1/2 cups flour
2 tsp. vanilla
3 eggs
1 tsp. salt

Combine all the ingredients together and mix until well blended. Grease an 8x10 pan with butter and bake at 350 degrees for 20-27 minutes. (may take longer, so check often)  I also doubled this and put it in a 9 x 13 pan.

1 pint whipping cream, whipped and sweetened with 2 tsp. of vanilla.
1 box instant vanilla pudding, mixed per package instructions. 
Fold together whipped cream and pudding.

Cut Brownies into squares and top with sliced bananas and sliced strawberries. Top with whipping cream and pudding mixture. Enjoy!

Monday, May 23, 2011

Chocolate Peanut Butter No bake cookie bars

Chocolate Peanut Butter No Bake Cookie Bars by Sweet Treats and More
For the cookie bar:
1/2 cup milk
1/2 stick margarine 
1 tsp vanilla
1/4 tsp salt
3 TBS cocoa
2 cup sugar
2 1/4 cup quick oats
1/2 cup peanut butter
In a medium saucepan, melt butter, milk, sugar, vanilla, salt and cocoa.  Bring to a boil and let boil for about 90 seconds.  Remove from heat.  Stir in peanut butter, then oats one cup at a time. Pour mixture into a greased 8 x 8 in. glass pan.  If you want a thinner bar you can use a 9 x 13 in. glass pan.  Place in the fridge and let cool completely.
Peanut Butter Filling:
1/2 cup peanut butter
Once cooled completely spread 1/2 cup peanut butter over the top of the bars.  Next make your chocolate frosting.
Chocolate Frosting:
1/2 cup butter
4 tbs cocoa
1 tsp vanilla
6 tbs milk
4 cups powdered sugar
Melt butter in a sauce pan over medium-high heat. Stir in cocoa, vanilla, and milk. Bring to a boil and remove from heat. Immediately stir in powdered sugar, mixing in one cup at a time until smooth.
Spread the frosting over the bars, cut into squares and serve.

Best Chocolate CAKE

Best Chocolate Cupcakes {or Cake}
by Kevin and Amanda {via Sweet Treats and More}

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips 

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract (I used almond extract)
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Oreo PUDDING cookies

Oreo Pudding Cookies
1 cup butter, room temp
3/4 cup brown sugar
1/4 cup sugar
1 small package instant Oreo Pudding mix
2 1/4 cups flour
1 tsp baking soda
2 eggs
1 tsp vanilla
2 Hershey's Cookies N Cream Candy Bars broken into small pieces
2 cups milk chocolate chips

Preheat oven to 350 degrees. 

Combine flour and soda in a small bowl and set aside.  Cream together butter and sugar.  Beat in pudding mix until blended, then eggs and vanilla.  Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips.  Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper.  Bake at 350 degrees for 8 minutes.  Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.  Store in air-tight container.  Makes two dozen.