Chocolate Dream Bars

One of my all time favorite cookies that my mom makes every year for Christmas are Seven Layer cookies.  True to its name, there are seven ingredients, all layered into a pan:  butter, graham cracker crumbs, chocolate chips, butterscotch chips, coconut, sweetened condensed milk, and nuts.

I've been wanting to change it up a little bit and finally got the ingredients I needed the other day.  Instead of graham cracker crumbs, I crushed up some pretzel sticks I had in the pantry.

Then, I omitted the butterscotch chips and used four different kinds of chocolate.  If you like chocolate, you'll love these.

Milk, dark, semi-sweet, and white chocolate chips melt together to create a dreamy chocolate taste!  Even though I don't normally like coconut, somehow in these cookies it adds to the taste instead of overpowering.

The sweetened condensed milk gets evenly drizzled over the top, and then bakes for 35 minutes.  I try to avoid nuts as much as possible when baking, since my husband is not a fan, but you could definitely finish these off with some chopped pecans on top.

Make sure you have some milk in the fridge if you're going to make these.  You can cut them small and serve on a cookie platter.  OR, make the pieces a bit bigger, serve them warm, and place a scoop of ice cream on the top.  An easy dessert that is sure to please.


Chocolate Dream Bars

3/4 stick butter or margarine
3/4 cup pretzel crumbs {or graham cracker crumbs}
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup shredded coconut
1/2 can sweetened condensed milk

Spread butter or margarine on the bottom of 8x8-inch pan.  Sprinkle pretzel crumbs evenly over top.  Then, sprinkle chocolate pieces; top with coconut.  Drizzle sweetened condensed milk evenly over the top, being sure to cover as much of the coconut as possible.  Bake at 350 F for 35 minutes.  Cool before slicing.

This could easily be made in a 9x13-inch pan.  Just double all the ingredients and use on entire can of sweetened condensed milk.

Linking to:

Chocolate Slice Shortbread Cookies

 My sister recently gave me a new cookbook titled, Around My French Table, and I have thoroughly enjoyed looking through it. Reading cookbooks is a hobby of mine.  In fact, there is often a cookbook or two on my nightstand reading stack.  This cookbook is great because there are hundreds of French recipes, but they are not all complicated.  The author does a great job of giving tips for each recipe on whether or not you can freeze it, various ways to serve the dish, and other little tips to help in the kitchen.

Beware, because I'm going to be sharing many recipes from her book and most of them contain LOTS of butter!

This cookie recipe was one that I flagged upon my first perusal of the book because it combines two of my favorite things in a dessert:  butter and chocolate.  Not only that, but in her little side tip, she suggests serving these cookies as an ice cream sandwich using Ben & Jerry's Coffee Heath Bar Crunch Ice Cream.  Coffee ice cream just happens to be my favorite flavor, and with a little Heath Magic Shell topping, you have the perfect combination.  These cookies added a nice touch.

Chocolate Slice Shortbread Cookies

2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/2 sticks (10 oz) unsalted butter, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 pound bittersweet chocolate, chopped {optional}

Whisk the flour, cocoa, and salt together.  In a large bowl, beat the butter on medium speed until smooth.  Add sugar and beat until creamy, but not airy.  Mix in the vanilla.  Gradually add the flour mixture until incorporated.  Stir in the chocolate at this point, if using.

Divide the dough in half and roll each piece into a log about 1 3/4 inches in diameter.  Wrap the logs in plastic wrap and chill for at least 3 hours.

Preheat oven to 350F.  Line two baking sheets with parchment paper.  Slice the logs into 1/2-inch thick cookies {or 1/3 inch if you want them thinner} and place on baking sheets.  Bake for 15-18 minutes, rotating sheets at the halfway point.  Cookies should be firm to the touch.  Cool on wire racks.

You can refrigerate the dough for 3 days, or freeze it for up to 2 months.  If freezing, just add a minute or two to the baking time.  


source: Around My French Table: More Than 300 Recipes from My Home to Yours, Dorie Greenspan

Crispy Cakey Chocolate Chip Cookies

I recently picked up a copy of a Food Network magazine at the grocery store.  What about it grabbed my attention?  It was the CHOCOLATE issue!  The front cover tantalized my taste buds and I couldn't wait to tear into it and discover some incredible chocolate recipes.  Near the center of the magazine I was delighted to find several different recipes for Chocolate Chip Cookies.  I have always made the classic recipe, printed on the back of bags of chocolate chips, so we've had fun over the past few weeks trying out some of these various recipes.  The one I'm posting today is our favorite so far.  The ingredients aren't too different from the standard, but they get baked at a higher temperature.  I'm not an expert on science in the kitchen, so I don't know why these turn out the way that they do, but the crispy edges and cakey middle provide the perfect textures for a delicious cookie.

Crispy Cakey Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 1/4 teaspoons salt
3/4 teaspoons baking soda
2 sticks unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Beat the butter, brown sugar, and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes.  Beat in the eggs, then beat in the vanilla.  Add the flour, salt and baking soda; beat until combined.  Stir in the chocolate chips.  Cover and refrigerate at least 1 hour.

Preheat the oven to 425F.  Line a baking sheet with parchment paper. Drop tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.  bake until golden brown around the edges but still light in the center, about 8 minutes.  Removed from the oven and let cool 10 minutes on the baking sheet, then transfer to racks to cool completely.

source:  Food Network, March 2012

Chocolate Sandwich Cookies

One Saturday, a couple weeks ago, the girls begged me to make some cookies.  I knew we were out of chocolate chips, my husband doesn't like peanut butter cookies, and the girls aren't too fond of oatmeal.  So, I quickly searched the pantry and my handy Old-Fashioned Cookies cookbook to see what we could create.  Based upon the ingredients I had on hand, we were able to make these yummy sandwich cookies.  Delicious, I tell you.  They aren't too sweet or too chocolaty, and the cookies have a cake-like texture which makes them especially yummy.

Chocolate Sandwich Cookies
Printable Version


Cookies
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
1 egg
1 cup milk

Filling
1/2 cup milk
2 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla

Preheat oven to 425F.  For cookies, stir together 2 cups flour, cocoa, baking soda and salt in a medium bowl.

Beat 6 tablespoons butter and 1 cup sugar in large bowl until fluffy.  Beat in egg.  Add flour mixture and 1 cup milk.  Drop by rounded teaspoonfuls onto greased {or parchment lined} cookie sheets.

The dough is very cake-like, so don't be alarmed

 Bake about 7 minutes or until set.  Remove to wire racks to cool.

For filling, stir together 1/2 cup milk and 2 tablespoons flour in small saucepan over low heat.

Cook and stir until thick and bubbly; continue cooking 1 or 2 minutes more.  Cool slightly.  Beat 1/2 cup butter and 1/2 cup sugar in small bowl until fluffy.

 Add cooled flour mixture and vanilla.

Beat until smooth.

* Note:  You may want to wear an apron, as the filling could splatter all over you, especially if you have a very pregnant belly :)

Spread filling on flat side of half the cooled cookies.

 Top with remaining cookies.

source:  Old-Fashioned Cookies

Frosted Butter Cookies {for Valentine's Day}

This past week Bradley was gone on a skiing trip with some good friends, so the girls and I were alone.  We took an impromptu trip to visit my parents {for my dad's birthday} Saturday - Monday, and then we were home for the rest of the week.  Thankfully, the girls were great while he was gone, and the week went by pretty quickly.   I had a great list of projects to accomplish and didn't even touch any of them!  Sometimes naps are just more important, especially when 29 weeks pregnant.

I had planned to post this recipe yesterday, but we were gone for most of the day picking Bradley up, and then just enjoyed having him home, so I didn't get on the computer.

These cookies are delicious!  I am a sucker for sugar cookies, particularly the ones my mom makes at Christmas time.  These are a bit different, as they are a little thicker, which makes them perfect for icing and decorating.  Add in a few little girls' hands, and you have a great time of cookie decorating {and eating}.

She mostly enjoyed the eating part.

Pretty focused.

Fun activity with friends!

The little chefs' creations

Frosted Butter Cookies

Cookies
1 1/ cups butter {3 sticks}, softened
3/4 cups granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla

Frosting
2 cups powdered sugar
1/4 cup {1 stick} butter, softened
1 teaspoon vanilla
3-5 tablespoons half-and-half
food coloring

For cookies:
Cream butter and granulated sugar in a large  bowl.  Add egg yolks; beat until light and fluffy.  Add flour, baking powder, and vanilla; beat until well mixed.  Cover.  Refrigerate 2-3 hours, or until firm.

Preheat oven to 350F.  Roll out dough, half at a time to 1/4-inch thickness on well-floured surface.  Cut out with cookie cutters.  Place 1 inch apart on ungreased cookie sheets.  Bake 6-10 minutes or until edges are golden brown.  Remove to wire racks to cool completely.

For frosting:
Beat powdered sugar, butter, vanilla and half-and-half in bowl until fluffy.  If desired, divide frosting into small bowls and tint with food coloring.

*For the darker pink I used 30 drops of red food coloring.  For the lighter one, I used 5.  Wilton brand food coloring, made specifically for cake decorating would probably not require as many drops.


source: Old Fashioned Cookies, by Debbie Mumm

Day 24: Gingersnaps

My husband just started a new work schedule yesterday, which includes working 10 hour days, and his week begins on Sunday.  It's going to be an adjustment for our family, but we're trying to make the most of it and I'm particularly thankful that he isn't working nights.  In order to make him a bit happier when he came home, I decided to make some of his favorite cookies yesterday: gingersnaps.  Now, I have to be honest with you that I do not like these cookies, never have, probably never will.  But, they are a classic and perfect for the fall.

These would be great tied up with a little twine and ribbon as a gift to your neighbor.  I also like to use leftover gingersnaps to make a crumb for pumpkin cheesecake.  That was my original plan with these, but the hubby took the batch to work, so I don't know if there will be any left; perhaps I'll make another batch and then share with you my pumpkin cheesecake recipe.  Anyone interested in that??

Gingersnaps
Printable Version

3/4 cup vegetable shortening (I used part butter crisco and part shortening)
1 cup sugar, plus more to roll the cookies in
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon

Preheat the oven to 350F and grease some cookie sheets.  Beat together the shortening and 1 cup sugar.

 Add the egg, and beat until light and fluffy, then add the molasses.  Pour in flour, baking soda, salt, ginger, and cinnamon, and beat until smooth and blended.

Gather up some dough and roll between your palms to make a 1-inch ball,

then roll each ball in sugar.

Place about 2 inches apart on the prepared cookie sheets and bake for 10-12 minutes, until the cookies have spread and the tops have cracked.

 Remove from the sheets and cool on a rack.

source:  Fannie Farmer Cookbook

Lime Granita with Pistachio Shortbread

If you're looking for a refreshing dessert that doesn't require an ice cream maker, this is the one for you!  The tartness of the lime paired with a buttery shortbread is a great combination.  Or just make the shortbread to savor with a cup of coffee.  We had company this weekend so I broke out the china for our  meal.  Instead of using ice cream dishes (which I don't have), I decided to serve the granita with a cup and saucer.  It worked out well because when the granita has melted, you can easily drink the remaining juice instead of trying to lap it up with a spoon.   Enjoy this light dessert!

Recipe for Granita:

2 cups water

1 cup sugar

1/2 cup fresh lime juice (from 3 limes)

Bring 2 cups water and 1 cup sugar to boil in medium saucepan, stirring until sugar dissolves.  Reduce heat to medium and simmer 5 minutes.  Cool syrup; stir in lime juice.  Transfer lime syrup to 11x7x2-inch baking dish.  Cover and place in freezer.  Stir every 45 minutes until frozen, about 3 hours.  Can be made 2 days ahead.  Cover and keep frozen. 

Pistachio Shortbread:

1 1/2 cups all purpose flour

1/2 cup plus 2 tablespoons powdered sugar

1/2 teaspoon salt

3/4 cup chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup chopped pistachios

1 large egg yolk

3/4 teaspoon vanilla extract

Mix flour, powdered sugar, and salt in processor.  Add butter, pistachios, egg yolk and vanilla.  Using on/off turns, mix until moist ball forms.  Transfer dough to work surface.  Divide dough in half.  Form each dough half into 8x1 1/4-inch log (if dough is too soft to form, chill for 30 minutes and then shape).  Wrap logs in plastic; refrigerate until firm, about 4 hours.  Can be made 5 days ahead; keep chilled. 

Preheat oven to 325F.  Slice logs into 1/4-inch thick rounds.  Place rounds on ungreased baking sheets, spacing 1 inch apart.  Bake shortbread until barely golden, about 18 minutes.  Cool shortbread on baking sheets.  Can be made 4 days ahead.  Store shortbread in airtight container at room temperature. 

Source: Bon Appetit, August 2007

Chocolate Caramel Slice

*Don't forget to enter my GIVEAWAY, which closes tonight at 9PM* 

Having out of town guests is always a great excuse to make goodies that I don't normally bake.  When our friends decided to come into town at the last minute for the 4th of July weekend, we were ecstatic!  We love spending time with them, and now that we're back on the East Coast, we've been able to see them a bit more, which has been great!  And, they seemed to enjoy my baking, which was encouraging.  They even helped in the kitchen!  Here they are assembling chicken skewers one day:

I've been wanting these cookie bars for a long time, so decided to make them this weekend, while there would be a few more people to eat them.  They are good and oh, so sweet!  The recipe calls for cutting them into 24 bars, but I would recommend making them smaller, unless of course you want to indulge a bit.  Hope you enjoy!

Recipe: 

Crust:
1 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into cubes
1 tablespoon ice water
1 egg yolk

Toppings:
1 14-ounce can sweetened condensed milk
1/2 cup packed brown sugar
6 tablespoons unsalted butter, diced
2 tablespoons dark corn syrup
1 teaspoon vanilla

6 oz semisweet chocolate chips
3 tablespoons whipping cream


For Crust:
Preheat oven to 350F.  Butter a 11x7x2-inch baking pan.  Blend first 4 ingredients in food processor.  Add butter.

Using on/off turns, blend until coarse meal forms.

Add ice water and egg yolk.  Blend until moist clumps form.

Press dough onto bottom of pan; pierce all over with a fork.

Bake until golden, piercing if crust bubbles, about 20 minutes.  Cool completely.

For Toppings:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts and mixture comes to a boil.

This has obviously not boiled yet, but I like all the buttery sugary goodness!

Attach candy thermometer to side of pan.  Boil gently until caramel is thick and temperature registers 225F, whisking constantly, about 6 minutes. (If you don't have a candy thermometer, just cook for about 10 minutes on medium heat, and it will probably be just fine).

Pour caramel evenly over crust; cool 15 minutes to set.

Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally.

When chocolate is completely melted, pour and spread over warm caramel.  Refrigerate until chocolate is set, at least 1 hour.   Cut into bars of desired size and enjoy!

Recipe slightly adapted from Bon Appetit, May 2007

Chocolate Peanut Butter Cookies

Chocolate and peanut butter has to be one of the greatest dessert combinations ever invented.  These cookies are more proof of that fact.  Grab a glass of milk and enjoy!

Recipe:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup, plus 2 tablespoons sugar
1/2 cup packed brown sugar
3/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar

In a medium bowl stir together flour, cocoa powder, and baking soda.  Set aside.  In a large mixing bowl combine butter, the 1/2 cup granulated sugar, brown sugar, and 1/4 cup of the peanut butter; beat with mixer until combined.  Add egg, milk, and vanilla; beat well.  Beat in as much flour mixture as you can with the mixer.  Using a wooden spoon, stir in any remaining flour mixture.  Shape dough into 28 balls, each about 1 1/4 inches.  Set aside.

For the filling, in a bowl combine powdered sugar and remaining 1/2 cup peanut butter.  With mixer beat until smooth; knead by hand if necessary.  Shape into 28 balls.

Preheat oven to 350F.  On work surface, flatten a chocolate dough ball; top with peanut butter ball, completely covering peanut butter ball; reshape into ball.  Repeat with remaining balls.

Place balls 2 inches apart on a cookie sheet.  Flatten with bottom of a glass dipped in the 2 tablespoons sugar.  Bake 8-9 minutes.  Let stand 1 minute, then transfer to racks to cool..

Source: Better Homes and Gardens, March 2007