The consensus from my two followers was that I needed to post the recipes so that they could then make them. I'm still worried that if I do that, the Taste of Home authorities will knock on my door and arrest me or something. So I think what I'll do is post some of the recipes - the ones that are a hit and of course cite it. What I'll also maybe try to do is take a picture of some sort of event that surrounds the cookie and or the cookie itself and talk about the picture - so like instagram it but with a story. They need an social media app for that - maybe there is one and I just am not up on it yet. I should mention, each recipe in the book comes from someone in the United States and always has a one sentence story to go along with it. Also, the recipe will always be in italics so you can skip over it easily.
#159 The "Special" Chocolate Chip Cookies
Girls cabin weekend time - so there was a lot made out of the fact that these are "special" chocolate chip cookies. Not much to report; I think we've relaxed in our old age (of 30's) - there wasn't much drinking, not too late partying, and up before 10 - some of us up before 8 - with kids up, you kind of gotta be.
So the recipe - I kind of hate writing these out - they're always so long:
1/2 cup quick cooking oats 3 tsps vanilla
1 (1.4 oz) Nestle Crunch bar broken into pieces 2 cups flour
1/4 cup chopped pecans 1 tsp baking soda
1 cup butter, softened 1/2 tsp salt
3/4 cup brown sugar 1 cup semisweet chocolate chips
1/2 cup sugar 1 cup vanilla or white chips
2 eggs
ICING:
2 cup confectioners' sugar
2 Tbs milk
2 tsp strawberry or raspberry extract
1-2 drops red food coloring
In a food processor (I used magic bullet), combine the oats, candy bar and pecans. Cover and process until finely chopped; set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and reserved oat mixture; gradually add to creamed mixture and mix well. Stir in chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
Combine the Icing ingredients until smooth; drizzle over cookies. Let stand until set. Store in an airtight container.
This recipe comes from Linda Wheeler Sparks in Severna Park, Maryland - she says that with the chips and strawberry drizzle - that each bite of this cookie is packed with flavor. You know what Linda, I think my pregnant friend Chelsea would agree with you as she could not get enough of this cookie at the cabin weekend.
#160 Coconut Oatmeal Crispies
This cookie is the epitome of why I do this project. This cookie would be one I would have never made, for several reasons:
1) It's in the slice and bake chapter - immediately signaling that this is a harder cookie (it really wasn't though)
2) It's not chocolate
3) - I guess that's it
This cookie is super good, unbelievable - as Mike says - it gets a first round by in the March Madness style tournament.
1 cup butter-flavored shortening 2 cups quick-cooking oats
1 cup sugar 1 1/2 cups flour
1 cup brown sugar 1 cup flaked coconut
2 eggs 1 tsp baking soda
1 tsp vanilla 1 tsp salt
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6 in rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm. (I think you need to refrigerate for several hours - these were not firm enough after 1 hour).
Unwrap dough and cut into 1/4-in slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until golden brown. Remove to wire racks to cool.
This recipe comes from Mary Schmidt in Eau Claire, WI - this was a recipe handed down from the 1930's - she bakes them for her grandchildren and great-grandchildren now.
#161 Malted Milk Ball Brownies
I should mention why I made the coconut oatmeal crispies; I made those and these for a family bbq that I decided to throw. We used to go out to my Aunts farm; it feels like at least once a summer, to have a summer party. We don't seem to do that anymore, so I invited my family and my Aunts family over to my house (out here in Roseville country) so that we could ride the fabulous bike trails - although my sister points out they live in Mpls where the parks have been voted one of the best in the country or something. Anyways, I have a large yard, we've been doing work on it, and it seemed time to use it. So I set up the badminton net (which I bought at Target that day specifically for the occasion), set up croquet, set up the pool and grilled the burgers. Technically Mike grilled the burgers - I did everything else.
The brownies were good - five smiley faces from both of us.
This one's easy - Make a pan of brownies from a fudge brownie mix - before baking it - stir in 1 cup of chopped malted milk brownies. Bake per directions. For frosting, melt 1 cup chocolate chips and 2 tbs butter. Stir in 2 tbs milk and 1/4 tsp vanilla. Spread on brownies. add 1/3 cup crushed malted milk balls on top of frosting.
#162 Pecan Cheddar Crisps
I grew up in a neighborhood where mostly everyone knew each other; it felt like a small town; though it was actually a big city - Minneapolis. But Northeast Minneapolis is pretty special. As my mom likes to say, wherever you go, you first find out how someone is connected to Northeast Minneapolis, because everyone is.
I wanted the same for my children. A small town where they could walk to friends, ride their bikes outside (without me hovering), know the neighbors and neighbors would know them and not hesitate to stop them from running out into the street or something. Mike made me move out of Northeast though - he couldn't get over living in the city - didn't matter that he even admits that Mpls is a pretty nice city -he couldn't get over it. Don't ask me why I'm still married to him. Anyways, we did okay - we're in Roseville now (15 minutes away from Northeast). I'm in almost a cul-de-sac area. We even have a neighborhood map with everyone's names, numbers and emails on it. So it has potential.
Anyways, this neighborhood hosts a once monthly gathering of the ladies to get together and drink wine and chat. I've lived here 2 years now and felt that I should maybe finally host one of the gatherings. I felt a lot of pressure; this was the first time I was having people to my house (other than family and close friends, and let's face it, who cares if the windows are clean). So I made my desserts, got my wine and snacks at Trader Joe's (because that seems to be the thing here) and picked up the toys (I did more than that, but I don't want to show how neurotic I am).
This was one of the cookies. Fortunately, it was just one of the snacks, because, I'll just say - you don't want the recipe for this one. It's made with cheddar cheese, butter, paprika, I know, right. The submitter of this recipe does say - it's more of an appetizer - though she calls it a "super party appetizer" - I disagree.
#163 Raspberry Truffle Brownies
Fortunately, I had these also for the gathering - These are by far a 5 smiley face bar. Heavenly. Mike didn't like it, because he's crazy - no, because he does not like raspberries. These melted in your mouth, plus, they look fancy - so that was a plus.
6 squares bittersweet chocolate (1 oz each), chopped 1 cup flour
1/2 cup butter, cubed 1/4 tsp baking soda
2 eggs 1/4 tsp salt
1 cup sugar 1 cup fresh raspberries
1 tsp vanilla
Frosting
6 squares bittersweet chocolate (1 oz each), chopped
3/4 cup heavy whipping cream
2 tbs seedless raspberry ham
1 tsp vanilla
12 fresh raspberries
In a microwave, melt chocolate and butter; stir until smooth. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda, slat; gradually add to chocolate mixture. Gently fold raspberries.
Spread into a greased 9-in square baking pan. Bake at 350 for 25-30 minutes - until toothpick comes out clean. Cool on wire rack.
For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth; stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. Beat on medium speed until soft peaks form.
Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate for 30 minutes or until frosting is set.
This recipe comes from Agnes Ward in Stratford, Ontario. She says that this is a sophisticated dessert and that the rich, fudge-like brownie is bursting with fresh, plump red raspberries. It's topped with a "dreamy, bittersweet ganache...true perfection".
#164 Can't Leave Alone Bars
It's the last daycare bbq. Not because Joey has graduated onto school or anything; he's only 18 months, but because our favorite daycare person ever (and my cousin-in-law) is retiring from home daycare. Maybe I could make her cookies everyday or something to bribe her to continue.
This short-cut creation had to be quick. I was down and out the day prior to the bbq due to what turns out to be hand-foot and mouth disease. That's a nasty little illness. It's the flu, except afterwards you get sores on your hands and feet and a sore throat. It pretty much sucks and I assume I have Joey to thank for it.
Anyways, the bars - don't worry, I was already sick so the contagious part of the disease is supposedly over - plus I always wash my hands before I bake and I never lick my fingers, spoons or what-nots. There were quick and easy, fortunately. Nothing too special - white cake bars with chocolate middle layer and more white cake on top - and since this is already a very long post and I'm tired of writing up recipes - I'm done.
