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Cheesecake Cookie Bars"

Cheesecake Cookie Bars"

Recipe: Waffled chocolate chip cookies - Waffleizer People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. I just have bits and pieces. These cookies are one of those pieces. If you'd like, form the cookie dough into balls, place on a tray to freeze and then, once frozen, pour the balls of dough into a zip-top bag. This recipe is based on one from Dessert Express. Apart from this recipe, I have every reason to believe that your favorite chocolate chip cookie recipe would also work in the waffle iron. In the comments, you are welcome to share your favorite chocolate chip cookie recipe and, of course, whether it waffles. Waffled chocolate chip cookies Makes about 20 cookies Ingredients: Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Nanaimo Bars Other than my short stint as a resident of New York City, I've never lived in a city with a "signature" food. I'm talking about claim-to-fame level: cheese steaks from Philadelphia, coffee from Seattle, Hatch chiles from New Mexico. These Nanaimo Bars are the ultimate signature food, from beautiful Nanaimo, British Columbia on Vancouver Island in Canada. Nanaimo bars are a rich, decadent, 3-layer, no-bake treat. These bars are ubiquitous in Canada. Nanaimo BarsAdapted from The City of NanaimoPrintable RecipeMakes ~50 bars Bottom Layer½ cup (1 stick) unsalted butter¼ cup sugar5 tbsp. cocoa powder1 egg, beaten1 ¼ cups graham cracker crumbs½ c. finely chopped almonds1 cup coconut½ c. Melt first 3 ingredients in top of double boiler. Middle Layer½ cup (1 stick) unsalted butter, at room temperature2 Tbsp. and 2 Tsp. half-and-half2 Tbsp. vanilla custard powder or powdered vanilla pudding mix2 cups powdered sugar Cream butter, cream, custard powder, and icing sugar together well.

Watermelon Cookies ~ Recipes by Amanda's Cookin If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. I made them again just the other day and they were polished off in no time. Here’s the step by step instructions. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze Instructions For the Glaze

S’more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars Preheat oven to 350 degrees F.

Chocolate Chip Pumpkin Bars « NancyCreative Moist, chunky pumpkin bars chock full of milk chocolate chips and chopped walnuts…who can resist that? This recipe is adapted from a cookie recipe I found over at FoodNetwork.com. I made the cookies and they tasted great, but they just didn’t have much visual appeal. So I thought I’d make them into bars instead, and I like them much better this way! I also added chopped walnuts and eliminated the cloves that the original recipe calls for. I recommend using Ghirardelli milk chocolate chips in this recipe because they’re a bigger size than other brands and they’re so smooth and creamy. CHOCOLATE CHIP PUMPKIN BARS by NancyCreative, adapted from FoodNetwork.com Preheat oven to 350 degrees. In a large bowl, cream butter until smooth. Jumbo Hot Chocolate Cookies Lately, I've been in this jumbo cooking-making mode. In "Cookies/Bars/Brownies" Dark Chocolate Chip Oreo Cookie Bars Wow! Dark Chocolate-Toffee Magic Cookie Bars If you've never made Magic Cookie Bars, you really need to try them!

Chocolate Peanut Butter Bars There is a deli near my house that makes the most amazing chocolate peanut butter bars. I have been trying to come up with a copycat version of them for some time & this recipe is pretty much it. I thought they would be a great dessert to make for the bake sale, as chocolate/peanut butter desserts are very popular & these are super simple & don't require any baking! To begin, grease a standard sized brownie pan with non-stick cooking spray & line the pan with parchment paper, leaving an overhang {for easy removal}. 2 2/3 cups confectioners' sugar, a 1/2 cup of softened unsalted butter, & 1 3/4 cups of smooth peanut butter. Beat until smooth, then dump the mixture out into the pan, and press down into the bottom, making it as level as possible. 2 tablespoons of unsalted butter, and 8 ounces of bittersweet chocolate {chopped} in a double boiler, or heat-proof bowl set over simmering water. Stir occasionally to combine.

Pumpkin Oatmeal Cookies I’m betting that many of you have felt my adoration for fall in my recent posts and I am also guessing that many of you feel the same way. I mean really, what’s not to love about fall baking? If you are not as pumped about fall baking as I am, these incredible Pumpkin Oatmeal Cookies will make you a fall baking lover in no time. Using canned pumpkin excites me the most about fall baking, so you can imagine my utter dismay when I learned that there is possibly another pumpkin shortage this year. Luckily I am randomly frugal and picked up a stockpile of canned pumpkin that was on sale last year after Thanksgiving. Yes, I said randomly frugal, meaning I have no qualms about shelling out the big bucks for fabulous boots and bags, but I clip coupons and refuse to pay over a dollar for toothpaste or shaving cream. After hearing of people hawking canned pumpkin on EBay, I decided to do a little research. This Pumpkin Oatmeal Cookie recipe is simple and really packs some amazing pumpkin flavor.

Almond Chocolate Toffee Brittle Recipe | Cookie Recipes A few Christmas’ ago, my sister was telling me about these cookies she made for a cookie exchange using saltine crackers. The moment she used the word saltines, she lost me. However, because she has good culinary taste buds (it must run in the family) I thought I would give it a go and make them for myself to try. Almond Chocolate Toffee Crunchies Author: Savory Sweet Life Recipe type: Dessert Prep time: Cook time: Total time: Serves: 24 1 sleeve of saltine crackers1 cup butter1 cup packed brown sugar2 cups chocolate chips1 cup chopped almonds, toasted Preheat oven to 350 degrees F. Tagged as: almonds, Chocolate, Christmas, Cookies, Holidays, toffee

Jaay’s Best Ever Chocolate Chip Cookies - livefire Update: I have done a few things that, in my opinion, make these even better than the original recipe below: I use only Turbinado sugar instead of a mix of processed white and brown sugars I use French or European style butter I add about a teaspoon of cinnamon I get 70+% chocolate and chunk it with a knife instead of using chips when I can And, sometimes, I add about half a pound of bacon, crisped up and in small pieces. Now back to the original post! Jaay Dunlap posted a chocolate chip cookie recipe in November 2006 on JustBaking.net that sounded good enough I wanted to try it, and, man alive, am I glad I did! Everyone’s entitled to like their family’s traditional chocolate chip cookie recipe (though I bet a lot of those were just copied from the Tollhouse package!). Recipe: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips

No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.

Elle's New England Kitchen - Elle's New England Kitchen - Holiday Baking: Elfin Shortbread Cookies--First in a series I love holiday baking! And I start to plan what to make way before Christmas--just like I start dreaming of snow in July. (Really, I do! I know, I'm a freak.) So I thought I'd start a weekly series of the things I'm planning to make, along with some of the things I make every year. This is one that I've had filed away for a few years, but I never got around to trying it. 637 sprinkles. Yeah, I know. I also had some chocolate calling to me from my (not so) secret stash of goodies, so I figured I'd melt some and dip a few of the cookies--give them a bit of chilling time in the fridge. Elfin Shortbread Bitesfrom Simply Homemade Food Gifts 1 1/4 cups flour3 TB sugar1/2 cup butter2 TB red and green sprinkles If using a food processor, pulse the flour and sugar until blended.Add in the butter until it all resembles fine crumbs.Add the sprinkles and pulse just until the dough starts to come together. If you're not using a food processor, mix the flour and sugar in a medium bowl.

Pumpkin Cookies: Revisited My pumpkin adventures continue. I think pumpkin is just something I have to get out of my system in order to move on to more enticing Fall foods. With these cookies, a version of some other out of this world pumpkin cookies, I can fairly say that I’ve got pumpkin out of my system. All is well. Here’s what’s going on with Joy the Baker. I’m going to San Francisco this weekend. What are you doing this weekend? Pumpkin Butterscotch Cookies Print this Recipe! 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 cup sugar 1/2 cup canola or corn oil 1 cup canned pumpkin 1 teaspoon vanilla extract 1 cup butterscotch chips Position a rack in the middle of the oven . Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.

Butterscotch Pecan Sandies and the death of my hand mixer More addictive than they look! First I have to tell you that if you make these, beware! They look like an innocent cookie where you will eat one or two and be satisfied. But these cookies are just not that simple. You see, Zack's mom made them over Christmas along with Chocolate Chip Cookies, Oatmeal Raisin Cookies, Peanut Butter Pie, Pumpkin Pie, and Cheesecake Brownies. This weekend Zack and I had plans to visit with friends in MD. Butterscotch Pecan Sandiesrecipe from Guittard 3 cups unsifted all-purpose flour1/2 teaspoon baking soda1 1/3 cups unsalted butter, softened1 cup sugar1 teaspoon salt1 teaspoon vanilla1 large egg3/4 cup chopped pecans2 cups butterscotch chips Preheat oven to 375 degrees. Combine flour and baking soda in a small bowl and set aside. With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter.

Give Recipe » The Feast Of Sacrifice And Flour Cookies There are two religious festivals in Islam, Ramadan (Eid ul-Fitr) and The Feast of Sacrifice (Eid ul-Adha). As the biggest part of Turkey’s population consists of muslims, these two festivals are celebrated with great enthusiasm, and the festival days are officially off; schools and official workplaces give a break. Today is the eve of The Sacrifice Feast and people will be celebrating it for 4 days. So I have a 9-day-break, which started on Saturday and I made these flour cookies to celebrate the feast! People sacrifice animals like sheep, ram, camel or ox generally on the first day of this festival. The Feast of Sacrifice is similar to Ramadan. As I don’t like packaged candies, I thought it would be great to serve something I make at home. Un Kurabiyesi The Feast Of Sacrifice And Flour Cookies Flour cookies that are melting in mouth! Ingredients 125g butter ¼ cup sunflower oil 2 tbsp icing sugar 2 tbsp corn starch 1 tbsp vanilla powder 1 and 1/2 cup flour 2 tbsp icing sugar for the top

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