Nothing better than a mouthful of chocolatey goodness!!
1 cup butter or margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup coarsly chopped white chocolate
1. Preheat oven to 350F (175C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
4. Mix in the chocolate chips and white chocolate.
5. Drop by teaspoonfuls onto ungreased cookie sheets (I personally use parchment paper on the cookie sheets).
6. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Friday, May 15, 2009
Thursday, May 14, 2009
Peanut Butter Cookies
I have had such bad luck making peanut butter cookies through out my years. I tend to either burn them or somehow put in too much salt or something to make them inedible. Hopefully I don't pass my bad luck onto you with them. (Don't worry, it is not the recipe. I've had others test it out and its a great recipe!!)
1 cup butter or margarine
1 cup peanut butter (I prefer smooth but if you like nuts in it, go with crunchy)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1. Pre-heat oven to 375F
2. Cream together butter, peanut butter and sugars. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
4. Put batter in refrigerator for 1 hour.
5. Roll into 1 inch balls and put on baking sheets.
6. Flatten each ball with a fork.
7. Bake for about 10 minutes or until cookies begin to brown. Do not over-bake.
1 cup butter or margarine
1 cup peanut butter (I prefer smooth but if you like nuts in it, go with crunchy)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1. Pre-heat oven to 375F
2. Cream together butter, peanut butter and sugars. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
4. Put batter in refrigerator for 1 hour.
5. Roll into 1 inch balls and put on baking sheets.
6. Flatten each ball with a fork.
7. Bake for about 10 minutes or until cookies begin to brown. Do not over-bake.
White Chocolate Macadamia Nut
These have always been one of my all-time favorite types of cookies. I'm not a huge fan of white chocolate on it own, but put it in a cookie with macadamia nuts and i'm all over it!!
1 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
1. Preheat oven to 350F (175C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
3. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate.
4. Drop by teaspoonfuls onto ungreased cookie sheets (I prefer to line pans with parchment paper).
5. Bake for 10 minutes until golden brown.
1 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
1. Preheat oven to 350F (175C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
3. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate.
4. Drop by teaspoonfuls onto ungreased cookie sheets (I prefer to line pans with parchment paper).
5. Bake for 10 minutes until golden brown.
Wednesday, May 13, 2009
Snickerdoodles
My grandma has made these cookies for as long as I can remember. For the longest time I thought the name snickerdoodles was something she made up. When I was looking for the recipe as an adult, I found that this was their actually name. I love listening to people laugh when I tell them what they are called.
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375F (190C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
3. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
4. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
5. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375F (190C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
3. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
4. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
5. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
Tuesday, May 12, 2009
Ginger Molasses Cookies
I found this recipe recently and it is very close the the cookies that you can get from Starbucks, which I absolutely love. Try these for yourself, let me know what you think!!
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup butter or margerine, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup molasses
granulated sugar
1. Heat oven to 375F. Make sure the oven rack is in the center of the oven. Line 2 baking sheets with parchment paper & set aside.
2. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
3. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
4. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. I use an ice cream scoop sprayed with non stick cooking spray (vegetable) so the dough releases easily. Roll the dough into a ball with your hands (i also put a little bit of spray on my hands so the dough doesn't stick to me, a bit of butter works as well), then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
5. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
6. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 cup butter or margerine, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup molasses
granulated sugar
1. Heat oven to 375F. Make sure the oven rack is in the center of the oven. Line 2 baking sheets with parchment paper & set aside.
2. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
3. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
4. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. I use an ice cream scoop sprayed with non stick cooking spray (vegetable) so the dough releases easily. Roll the dough into a ball with your hands (i also put a little bit of spray on my hands so the dough doesn't stick to me, a bit of butter works as well), then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
5. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
6. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Chocolate Drop Cookies - No Bake!
These are some great and easy cookies that I remember from my childhood. They were my Uncle John's favorite. He always called them Bear Turds. As kids we always giggled every time he asked us if we wanted a bear turd, but we gobbled them up despite the name.
2 cups white sugar
1/2 cup milk
1/2 cup margarine
3 cups rolled oats
1 teaspoon vanilla extract
3 tablespoons cocoa powder
1/2 cup coconut
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 1 to 2 minutes for quick oats or 4 to 5 minutes for the old fashioned oats. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container. Enjoy!
2 cups white sugar
1/2 cup milk
1/2 cup margarine
3 cups rolled oats
1 teaspoon vanilla extract
3 tablespoons cocoa powder
1/2 cup coconut
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 1 to 2 minutes for quick oats or 4 to 5 minutes for the old fashioned oats. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container. Enjoy!
Monday, May 11, 2009
My Basic Chocolate Chip Cookie Recipe
Chocolate Chip cookies are a staple for every cookie jar.
1 Cup butter or margarine
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 tsp Vanilla Extract
2 1/4 cups all purpose flour
1 tsp Baking soda
1/2 tsp salt
2 Cups of Milk Chocolate Chips (or 1 bag, of your favorite flavor)
1. Preheat oven to 375F (190C)
2. In large mixing bowl, cream butter, sugars, eggs & vanilla together until light and fluffy
3. Sift flour, baking soda and salt together and then mix into the creamed mixture
4. Stir in chocolate chips
5. Drop by teaspoonful onto ungreased baking sheet
6. Bake for 10 - 12 minutes until lightly browned
7. Cool on baking sheet for about 5 min and then move to a cooling rack and allow to cool
8. Enjoy!!!
1 Cup butter or margarine
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 tsp Vanilla Extract
2 1/4 cups all purpose flour
1 tsp Baking soda
1/2 tsp salt
2 Cups of Milk Chocolate Chips (or 1 bag, of your favorite flavor)
1. Preheat oven to 375F (190C)
2. In large mixing bowl, cream butter, sugars, eggs & vanilla together until light and fluffy
3. Sift flour, baking soda and salt together and then mix into the creamed mixture
4. Stir in chocolate chips
5. Drop by teaspoonful onto ungreased baking sheet
6. Bake for 10 - 12 minutes until lightly browned
7. Cool on baking sheet for about 5 min and then move to a cooling rack and allow to cool
8. Enjoy!!!
Meet Sam
A Little Background Info:
I started baking when I was very little. I used to love helping my grandma, aunt and mom bake cookies and anything else I could get my hands into. I continued baking through out the years and when I was 21, I found myself working in a bakery.
I have always hated trying to locate recipes i've used in the past, so I've decided to make this site to share my recipes. I hope you enjoy them! Feel free to comment or make any suggestions!
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