ultimate chocolate chunk cookies

Ultimate Chocolate Chunk Cookies

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3/4 cup light brown sugar

1/2 cup granulated sugar

1 cup, two sticks butter, room temperature

1 1/2 teaspoons vanilla

1 egg, room temperature

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate callets

1 cup white chocolate callets

1 cup coarsely chopped walnuts

Beat butter and sugars until light and fluffy.  Continue beating while adding vanilla and egg.

Combine flour, baking soda and salt in small bowl.  Add flour mixture to butter mixture in mixing bowl.  Add chocolates and walnuts, mixing lightly until just combined.

Drop dough by teaspoons on ungreased baking sheets.  Bake at 350 degrees for approximately 12 minutes or until cookies begin turning golden brown around the edges.

enjoy xo

soft snickerdoodles

Soft Snickerdoodles

1 cup butter, room temperature

1 1/2 cups granulated sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/4 teaspoon salt

Begin beating butter in mixing bowl.  Add sugar and eggs and beat until fluffy.

In small bowl, combine flour, cream of tarter, baking soda and salt.  Mix flour mixture into butter mixture until combined, scraping down side of bowl as needed.  Do not over beat.

Place dough and baking pan(s) in refrigerator to chill.

Mix in small bowl:E1261D98-CC22-4146-A531-CA6396ADC5ED

3 tablespoons granulated sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Form chilled dough into balls.  Roll balls in cinnamon sugar mixture and place on ungreased and chilled baking pans.

Bake 14-15 minutes in 350 degree oven.  Allow to cool only a minute before removing from pan.

enjoy xo

 

lemon cream cheese cookies

Lemon Cream Cheese CookiesIMG_8475

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons butter, room temperature

8 ounces, 1 package cream cheese, room temperature, divided

2 cups granulated sugar

Juice and zest from 2 large lemons

2 eggs, room temperature

6 tablespoons powdered sugar

3 tablespoons milk

In medium bowl, stir together flour, baking soda and salt.

In mixing bowl, beat butter and 1/2 of the cream cheese, 4 ounces, until light.  Add sugar and lemon zest.  Add eggs, one at a time and beat mixture until light and fluffy.

Add flour mixture to mixture in mixing bowl.  Beat until just combined.

Spoon large spoonfuls of dough on baking sheets sprayed with pan spray.  Bake in 350 degree oven for 14-16 minutes until edges just begin to turn golden.  Allow cookies to cool on pan for 4 minutes before removing.

In small bowl, whisk together remaining 4 ounces of cream cheese, powdered sugar, milk and lemon juice.  Add additional powdered sugar or milk if necessary to make consistency of glaze.

When cookies are cooled, drizzle with glaze.

enjoy xo

 

 

 

double chocolate chunk cookies

Double Chocolate Chunk Cookies

2 cups plus 1 tablespoon flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup, 2 sticks, butter, room temperature

1 cup plus 1 tablespoon light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 eggs, room temperature

1 cup walnuts

1 cup white chocolate, chocolate chunks

1 cup milk chocolate, chocolate chunks

Measure flour, baking soda and salt into small bowl.

Cream butter in mixing bowl.  While continuing to beat, add both sugars and vanilla.  Stop mixer and scrape down sides of bowl.  Add eggs and beat until mixture is fluffy.

Add flour mixture to butter mixture beating on low speed only until blended.  Add walnuts and chocolate chunks.  Stir lightly to combine.

Portion dough into large rounded tablespoons and place at least 2 inches apart onto baking sheets that have been sprayed with pan spray.  Bake at 375 degrees for 10-12 minutes or until edges of cookies begin to turn dark and centers are puffed.  Allow cookies to cool on baking sheets a couple of minutes before removing.

enjoy xo

 

butter pecan turtle bars

Butter Pecan Turtle Bars

Crust:

1/2 cup, 1 stick butter, room temperature

1 cup light brown sugar

2 cups flour

2 1/2 cups pecan pieces

Caramel Topping:

1 cups light brown sugar

3/4 cup butter

and 1 1/2 cups chocolate chips, milk chocolate or white chocolate, or a combination for top

Prepare crust first.  In mixing bowl, beat crust butter and brown sugar until light and fluffy.  Turn mixer down to lowest speed and add flour.  Mix just until flour is incorporated.  Pour crust crumbles into 9 x 13 baking pan that has been sprayed with pan release.  Lightly spread mixture evenly in pan breaking up any large pieces with fingers.

Sprinkle crust evenly with pecans.

Place topping sugar and butter in small saucepan.  Cook over medium heat stirring constantly until mixture comes to a soft rolling boil.  Cook, still stirring constantly, for 2-3 minutes until mixture is a smooth caramel consistency.

Pour caramel evenly over nuts.  Bake in 350 degree oven for approximately 24 minutes or until caramel is starting to bubble around the edges.

Immediately remove from oven and sprinkle with chocolate chips.  Once chocolate chips start to melt, lightly spread them with a knife swirling from side to side.

Allow turtle bars to cool completely before cutting.                enjoy xo

 

toasted almond torte

Toasted Almond Torte0A60639F-E8D8-423B-80F8-7C46827A9CDE

Crust:

3/4 cup unsalted butter, room temperature

1/4 cup granulated sugar

2 cups flour

2 egg yolks, room temperature

Filling:

1 1/4 cups granulated sugar

1 1/2 cups heavy whipping cream

1 1/2 cups sliced almonds

1/2 teaspoon almond extract

Spray torte pan, with removable bottom, with pan spray and place on cookie sheet.

Prepare crust first by placing butter, sugar, and flour in food processor.  Pulse while adding egg yolks one at a time.  Continue to pulse until mixture forms a soft ball.

Gently press crust dough into torte pan.  Form crust up edges of pan, making a clean flat edge with fingers.

Bake crust in 350 degree oven for 10 minutes.

While crust is baking, prepare filling.  In small saucepan, bring sugar and heavy cream to a soft boil.  Cook stirring constantly for 5 minutes to dissolve sugar.  Remove from heat.

Add almonds and almond extract to cooked cream mixture and stir to mix.  Pour filling into baked crust, evening out almonds.

Return torte to oven and bake 20-25 minutes or until almonds start to toast.

Allow torte to cool completely before removing sides of pan.  Serve with fresh whipped cream and fresh berries.

enjoy xo

 

 

lemony cheesecake bars

Lemony Cheesecake Bars5D828991-0D8E-4847-80DA-756BA5F458BC

Crust

18 whole graham crackers

8 tablespoons powdered sugar

1/2 teaspoon cinnamon

10 tablespoons melted butter

Top

32 ounces, 4 packages, cream cheese, room temperature

2 cups granulated sugar

1/2 cup whipping cream

6 eggs, room temperature

2 tablespoons vanilla extract

1 tablespoon grated lemon peel

2 teaspoon fresh lemon juice

Put graham crackers, sugar and cinnamon in food processor.  Pulse while slowly drizzling in melted butter.  Pulse until crumbs are like wet sand.  Lightly press crust into 9 x 13 baking pan that has been sprayed with pan spray.  Bake in 375 degree oven for 10 minutes.  Remove from oven and reduce heat to 325 degrees.

Prepare cheesecake top while crust is baking.  Beat cream cheese in mixing bowl.  Add sugar, whipping cream and eggs and beat until light and fluffy.  Add vanilla, lemon zest and lemon juice and beat until smooth.

Pour topping over crust, smoothing until even.  Bake for 45 minutes or until top is set.  Allow to cool completely before cutting.  Delicious served with fresh berries.

enjoy xo