Giant Ultra Chewy Chocolate Chip Cookies

When my husband took a bite of these he immediately said, "Mmmm. These-are-so-good," with extreme empahasis on each word. I really think these are his new favorite. Even though chocolate chip cookies are such a basic kind of a cookie, it is still fun to try new recipes because they all come out so different. The special little addition in these is an extra egg yolk. The added fat gives them a great chew and that is how I love my chocolate chip cookies. CHEWY! I used these adorble little striped Christmas white chocolate chips. They were delicious as are chocolate chips I am sure. The butter is melted and so I just whipped the whole thing by hand. No electric appliances necessary. If you love chewy cookies you should really give these a try and they would make a great Christmas treat for friends and neighbors.

Giant Ultra Chewy Chocolate Chip Cookies

2 c plus 2 Tablespoons flour, spooned and leveled

1/2 tsp baking soda

1 tsp salt

3/4 c butter, melted and cooled to warm

1 c brown sugar

1/2 white sugar

1 egg

1 egg yolk

2 tsp vanilla

1 1/4 c chocolate chips

Preheat oven to 325F. Line baking sheets with parchment paper.

Whisk together the dry ingredients and set aside.

In a mixing bowl whisk the melted butter and sugars by hand. About 2 minutes.

Beat in the egg, egg yolk, and vanilla.

Add the dry ingredients and stir with a wooden spoon until it still has some flour streaks. Add the chocolate chips and stir until just incorporated.

Scoop into scant 1/4 cups and bake on prepared baking sheet for 15-17 minutes.

*I only put 4 on a pan at once. They need room to spread. Yields 18 giant cookies.

*Another note: I also like to use salted butter when I make chocolate chip cookies. I think they taste better a little saltier.

Lemon Bars

I love lemon bars. Desserts with citrus in them have the illusion of tasting like a "light" dessert. I think this is finally the lemon bar recipe that I will return to whenever I decide to make them. This is one of those things that I always try a new recipe for, but I have no complaints with how these turned out, except that I ate too many of them.

Lemon Bars

Crust:

1/2 c butter, room temperature

1/4 c powdered sugar

1 c all purpose flour

1/8 tsp salt

Filling:

1 c sugar

2 large eggs

1/3 c fresh lemon juice (approximately 2 large lemons)

1 Tablespoon grated lemon zest (2 lemons)

2 Tablespoons flour

Topping:

Powdered sugar

Preheat oven to 350F and place rack in the center of the oven. Spray an 8x8 inch baking pan with nonstick cooking spray.

For Crust:

Cream butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your prepared 8x8 inch pan. Bake for about 20 minutes, or until lightly browned. Remove from oven and cool on a wire rack while you make the filling.

For Filling:

Beat the sugar and eggs until nice and smooth. Add the lemon juice and zest. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangels and dust with powdered sugar.

Incredible Brownies

These brownies were one of the best that I have ever made. They were so rich and very moist and ever so chocolately. I made them awhile ago and I know I haven't posted any baking delights of late, so I will make two posts today. Again, I know everyone has a preference for the "perfect brownie," but I happen to really like these. The cake flour makes them a little lighter and not quite as dense but still moist.

Brownies

1 c pecans or walnuts, chopped (optional)

1 1/4 c cake flour

1/2 tsp salt

1/4 tsp baking powder

6 ounces unsweetened chocolate, chopped fine

12 Tbls butter, cut into 1 inch pieces

2 1/4 c sugar

4 large eggs

1 Tbls vanilla extract

Preheat oven to 325F. Line a 9x13 inch baking pan with foil and let it hang over the edges. (This makes for an easy lift out of the pan and then you can cut the brownies outside of the pan).

Spray foil-lined pan with non-stick cooking spray.

If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, about 5 to 8 minutes. Set aside to cool.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in a alarge heat proof bowl set over a saucepan of almost-simmering water, stirring cooasionally until smooth OR place the bowl in the microwave, heat butter and chocolate on high for 45 seconds, then stir and heat for 30 more seconds. Stir and repeat in 15 second increments until mixture is completely smooth.

Gradually whisk in sugar to the chocolate mixture. Add eggs one at a time, whisking after each addition. Whisk in vanilla. Add flour mixture in three additions, folding with a rubber spatula until batter is completely smooth and incorporated.

Transfer batter to prepared pan; using spatula, spread batter into corners of pand and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick inserted into the center comes out with a few moist crumbs, 30-35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.

Yummy Turkey Treat

I found this at familyfun .com. It was so easy to put together and I loved how it turned out and the preschool kids loved it at our Thanksgiving feast.

RECIPE INGREDIENTS:
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Mini Marshmellows (Tail feathers)

Bamboo skewers
Toothpicks

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown. 2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick. 3. Cut red pepper feet and set them in place. (I used the yellow pepper)For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks. I then topped the skewers with mini marshmellows.

Pumpkin Crumble Bars

Here is my other pumpkin recipe and I'm sure that more will follow. I still haven't made pumpkin bread yet this year and it is one of my husband's favorites. These were de-licious. The filling is moist and custard-like, like a pumpkin pie, but I didn't think they were as spicy as the pumpkin pie that I make. Once again a crumble topping which I love. I think that I mostly love crumble toppings because I get to eat the crumbs that are left behind after I put the treats on a plate to serve. The recipes doesn't call for anything fancy, but the treats definitely look like a little extra effort was made to create them.

Pumpkin Crumble Bars

For the base and the topping:

1 1/2 c quick oats

1 1/4 c flour

3/4 c brown sugar

1/2 c chopped nuts (I used walnuts)

1/2 tsp salt

1/2 tsp baking soda

3/4 c butter, room temperature

Filling:

2 c pumpkin puree (You will need a large can)

2/3 c milk

1/3 c brown sugar

1 egg

1 Tablespoon pumpkin pie spice

[or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice]

Preheat oven to 375F and lightly grease a 9x13 inch baking pan.

Combine the ingredients for the base. Beat until crumbly. Reserve 1 1/2 c of the crumb mixture for the topping. Press the remaining mixture into the greased 9x13 baking dish.

Bake at 375F for 10 minutes.

Prepare the filling. Beat ingredients until well blended. Spread over crust; sprinkle with the remaining crumb mixture. Bake for 25 minutes at 375F. Cool and cut into bars.

Pumpkin Cookies

I love making things with pumpkin. Last year I went crazy making things with pumpkin in them. This year I think I will back off a little. It's just that when you buy one of those big cans of pumpkin it can make 2 recipes of something. So I have made pumpkin cookies already and some pumpkin pie crumble bars (that I will post later). After making one recipe I then think, "What else can I make with pumpkin?" Then then cycle begins. I found this recipe to be really good. I've probably tried about 7 pumpkin cookie recipes in my lifetime because I never stick with the same one. I'm always looking for one that is better. This is the latest. I also tried to put in butterscotch chips which were okay. I'm finding that I'm not all that fond of butterscotch chips so I will never put them in again.

Pumpkin Cookies

2 1/2 c flour

1 tsp baking powder

1 tsp soda

3/4 tsp salt

1 tsp cinnamon

1/4 tsp cloves

pinch nutmeg

1/2 c butter

1 c sugar

1/2 c brown sugar

1 egg

1/2 tsp vanilla

1 c pumkin puree

1 c chocolate chips

1/2 -1 c nuts

Preheat oven to 350F. Line baking sheets with parchment paper.

In a medium bowl, whiss flour, powder, soda, salt, and spices. Set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and then vanilla. Add the pumpkin and mix well.

Add the flour mixture to the cream mixture then stir in the chocolate chips.

Drop by tablespoonfuls onto prepared baking sheets. Bake at 350F for 12-14 minutes.

*Be careful not to overmix the dough. It will be pretty sticky and they turn out sort of like little cakes. Store in an airtight container so that they do not dry out.

Witch Fingers

I made these to go along with our pasta dinner on Sunday night. I saw Martha Stewart do something like it with pretzel dough, but I wasn't up to venturing into the unknown so I used my pizza crust recipe. They turned out fabulous and even look a little bit gruesome. The almonds make disgusting looking fungus fingernails.

I made my regular pizza crust, but cut off bits of the dough and rolled them into finger shapes. It's pretty easy to shape because what witch has beautifully shaped fingers? You can't really go wrong here. I used kitchen shears to make knuckles and stuck an almond on for the fingernail. I didn't give them a second rise after I shaped them because I wanted them to stay long and skinny. A few turned out a little chubby.

I baked them at 400F for about 14 minutes.

Gingerbread Mummies

I've been baking, just not posting...busy I guess. I have a few things saved up though. These little treats are from my mom's gingerbread cookie recipe. I love this recipe because it is soft and I really love a soft gingerbread cookie and the spices are the perfect combination. You can adjust the amount of ginger to how spicy you want them. And the secret ingredient is vinegar. Seems a little unusual, but it makes them tangy.

I usually decorate these like little gingerbread men all decked out for the holidays, but I haven't baked anything "Halloweenish" yet and so I thought the mummy look was appropriate and also there is no need for a steady hand. I used white chocolate to frost them with which resulted in a super rich treat, needless to say my husband ate about 5 at once and then consumed a 1/2 gallon of milk. You could really use any roll out cookie dough and just decorate them like mummies. Chocolate or sugar cookie would be good too. Even a powdered sugar glaze instead of the white chocolate would make a great combination. I'm all about taking an idea and running with it...so have fun! But you really should try this cookie recipe because it is a winner and a craving of mine this time of year. Forewarning: This is a HUGE batch of cookies. I cut it in half when I made it but the 1 egg is tricky. I just scrambled it a little and poured about 1/2 of it into the batter.

Rolled Gingerbread Cookies

1 c butter

1 c sugar

1 egg

1 c molasses

2 Tbls vinegar

5 c flour

1 1/2 tsp baking soda

1/2 tsp salt

2-3 tsp ground ginger

1 tsp cinnamon

1 tsp cloves

White chocolate chips and rasins for decorating.

Cream butter and sugar until light and fluffy. Beat in egg, molasses, and vinegar. Sift in dry ingredients and mix together well. Chill for 2-3 hours. (I cheated and got away with 1 hour. You just want the dough to hold together as you roll it and they hold their shape better when the dough is cold.)

Roll dough into 1/4" thick on lightly floured surface. Cut into shapes with cookie cutters. Bake on parchment lined baking sheets for 5-6 minutes.

For crisper cookies, roll dough to 1/8" thick and bake until more browned on the edges.

Let cool. Melt white chocolate chips in double boiler or microwave. Put melted chocolate into a plastic baggie with the corner clipped off and drizzle white chocolate onto the cookies. Cut raisins in little pieces and use for eyes.