2 cups AP flour
1 cup cold butter, cut into cubes
½ cup powdered sugar
1 TBSP vanilla
1 tsp kosher salt
1 can (13.5oz) Dulce De Leche
1 TBSP flour
1 tsp vanilla
1/3 cup heavy cream
2 egg yolks
¾ cup semi-sweet chocolate chips
¾ cup chopped pecans
Preheat the oven to 350, line a 9-inch square pan with foil and spray with cooking spray. In a food processor, pulse the crust ingredients until crumbly. Press firmly into the pan and bake until lightly browned, about 25 mins.
In a bowl, whisk all the middle layer ingredients until smooth, pour over the top of the baked crust, and then sprinkle the chocolate chips and chopped pecans over the top. Return to the oven and continue baking for another 22-25 mins. Remove and let cool. Lift out of the pan and cut into small squares. Enjoy the gooey happiness!
Note: This is easily made gluten-free, just switch out the AP flour for GF.
1 cup butter, softened
1 ½ cups sugar
2 tsp vanilla extract
2 tsp butter flavored extract (pic below, can be purchased in craft stores on the baking isle)
3 ½ cups flour
1 tsp baking powder
½ tsp salt
Cream butter and sugar, add the eggs, extracts and mix well. In a separate bowl, whisk, flour, powder and salt together. Add to the batter and mix well.
Roll into a ball and double wrap in plastic wrap. Chill 3-4 hours or overnight.
Roll out the dough using dusted powdered sugar instead of the usual flour (the extra sugar makes them especially yummy) Cut into your favorite shapes.
Bake cookies, using parchment paper on your baking sheet, at 350 for 8-10 mins, just until the edges are a touch brown. Let cool and decorate away, with royal icing or just plain store-bought vanilla frosting, throw some sprinkles on and chow-down! However, these are buttery and sweet enough to just eat plain!
Ahhh…summer is HERE! School is out (thank heavens) and the kiddos get to sleep in, something we adults don’t get to take advantage of unfortunately. But that’s okay, because we all have accepted that part of adulthood, more or less… Highlight is, they have to go back to school eventually and we don’t! So to celebrate, let’s all eat Blondie’s!
For those that aren’t familiar with Blondies…they’re like brownies, but blond. Not too complicated of an explanation. We all know the saying: “blondes have more fun” but I happen to be a brunette, so I tend to disagree with that saying, because I have plenty of fun!
White Chocolate Blondies
8 oz. white chocolate chips
½ cup butter, softened
1 TBSP vanilla extract
1 ¼ cups all-purpose flour
1/8 tsp baking soda
1 tsp salt
1/2 cup sugar
1 ¼ cups semi-sweet chocolate chips
Preheat the oven to 350. Grease a 9×9 inch baking pan. Melt white chocolate chips and butter in a double boiler (which is a glass bowl that sits over a larger saucepan that has about 1 1/2 cups of simmering water) Whisk until smooth and set aside to cool.
In a mixing bowl, beat eggs on high speed until foamy, with the mixer still running at medium speed, slowly add the sugar and vanilla, and then drizzle the melted white chocolate mixture. Turn your mixer to slow speed, mix in the flour, salt, baking powder and baking soda, til evenly mixed and then fold in the chocolate chips. Spread evenly into the prepared pan. Bake 25-27 minutes, until the middle comes out clean with a knife. Cool before cutting into bars. This recipe can also be baked more thin and crisp in a 9×13 pan with a shorter baking time of 15-17 mins and used for the “cookie” part of ice cream sandwiches, pair with chocolate ice cream in the center? YUM!
I love gingersnaps! They make your house smell like Christmas and they practically melt in your mouth as a great cookie should always do! I like my cookies soft in the inside and a little crunch when you bite into them. This recipe took me about 8 tries to figure out the perfect combination of ingredients, but I finally conquered the GINGERSNAP!
1 1/2 cups butter, softened
2 cups sugar
2 large eggs
1/2 cup dark molasses
4 cups AP flour
2 TBSP ground ginger
4 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
1 package sugared ginger-chopped into small pieces. (I find it in the produce section and on the Asian food isle)
In your mixer bowl, beat the butter till creamy, add the sugar and mix well. Add the eggs and molasses until well blended.
In a separate mixing bowl, whisk all your dry ingredients together. Turn your mixer on low, slowly add the dry ingredients to the butter mixture. Mix until well incorporated, add the chopped candied ginger and mix again.
Using a medium size cookie scoop, scoop the dough and roll into a ball and roll the ball in course or raw sugar and place on your cookie sheet that has been lined with parchment paper.
Bake at 325 for about 10 mins, just until the tops start to crackle a little. Remove from the oven to cool completely. Yummo! Trust me your house will smell amazing!
I adore hand-written recipes, seems as if it’s a lost art these days. I treasure my antique collection of recipe books, all hand-written. I love the little notes written on the sides about small tweaks to the recipe. I believe it shows a lot about the baker/cooks’ personality:) This recipe hails from one of my sweet patients, she grew up in St. Louis and Gooey butter cookies and cake are favorites from that area. Her mother used to bake these all the time for her kids for a special treat. I’m so glad she shared this with me!
Um….could there be a better combination than peanut butter and chocolate?? YES….peanut butter, chocolate and BUTTER!!! This couldn’t be an easier recipe!!!
1 yellow cake mix (yes, you read that right)
1 cup peanut butter, I prefer creamy….you, may love the crunchy, either way this works
1 stick of melted butter (yay!)
Preheat your oven to 350 degrees.
Put these 4 ingredients in your mixing bowl and beat until mixed well. (will resemble cookie dough)
Take half of this dough and press into a 9×13 pan…..(easy enough?)
Bake for 10 mins….
Remove from the oven and pour on top ….
2 cups semi-sweet chocolate chips
pour over the top of those:
1 14 oz. can sweetened condensed milk, YUM!
Crumble the other half of the dough over the entire top, don’t worry, no spreading is necessary, it will spread in the oven. Throw it back in the oven and bake for 24 minutes.
Remove from the oven and let them cool in the pan. Cut into bars…or as my daughters do….take a spoon to the pan. Yummy deliciousness!
Yum! That is all I have to say…warm gooey cookies, right out of the oven? Yum!
1 cup butter, softened (and always use salted, always)
1 cup brown sugar
1 cup white sugar
Now, cream these 3 in your mixer.
To that add:
2 TBSP milk
4 tsp vanilla extract
Mix together until fluffy and light. (the secret to the perfect cookie, mixing in the proper order)
In a separate large bowl, whisk together the following:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups of oats
When that’s all whisked up….pour it into your mixer bowl and watch the happiness occur.
Once mixed well, let’s add even more joy:
3 cups of semi-sweet chocolate chips;)
and if desired, add 1 cup of chopped nuts, if that’s your sort of thing, there’s so many out there with food/nut allergies that I tend to omit these.
Preheat your oven to 350, and line your cookie sheets with parchment paper. Scoop onto your baking sheet, I am a fan of uniformity where cookies are involved, so I use a scoop that equals a TBSP and 1/2…..but you don’t have to follow my lead on that. Bake until just golden brown around the edges, 11-14 mins depending on your oven, perfect timing is just when that sheen on the top of the cookie is almost gone. (They continue to cook a bit more on the hot cookie sheet after they’ve been removed from the oven) Let cool for 5 mins and transfer to a rack until completely cooled. Then carry the tray over to the couch with a big glass of cold milk and enjoy! (of course, if you’re baking in someone else’s home, maybe head to the table instead;)