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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.

Homemade versions of Girl Scout cookies I admit it: We’re Thin Mint addicts in our house. I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. Tagalongs – Baking Bites has a recipe for these peanut butter patty Girl Scout cookies.

Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen

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 Cheesecake Dip « Slice & Dice 6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip. I kept telling myself I needed to stop, but apparently my hand and mouth had a different plan. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer Cheesecake Bars I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. and these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.

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.

GET OFF YOUR BUTT AND BAKE!: PASTRY Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa. This recipe calls for lots of butter! Pastry: 2 cups all purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp. kosher salt 1/2 pound (2 sticks) COLD unsalted butter, diced Directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Line a baking sheet with parchment paper. Heat oven to 400 degrees. Divide your dough into two equal parts. Keep one half covered in plastic wrap and chill in refrigerator. About 1/8" thick I still have some rolling to do! You can use any jam or preserves that you like. I used Strawberry Huckleberry jam. Don't use too much, or it will be difficult to roll, but don't be stingy either! Roll up jelly roll style. Don't roll too tightly, or all the jelly will roll right on out! Be generous!

Stylish Cuisine « Peanut Butter Cup Bars My cousin Greg from DC stayed with us last night. It was great to see him. When we have company, what’s one of the first things that I think of? Dessert! I LOVE Reese’s Peanut Butter Cups, and this recipe produces an unbelievable tray of them in bar form. I’m including the recipe as I found it on the Internet. Using a pizza cutter is a brilliant way to cut these bars after they’ve chilled. All four boys loved the bars, which surprised me because one of the boys has claimed for years that he doesn’t like peanut butter. Peanut Butter Cup Bars Recipe from Michelle at One Ordinary Day1/2 cup butter 1 3/4 cups confectioner’s sugar 1 cup peanut butter 3/4 cup graham cracker crumbs 1/4 cup butter 1/2 cup semi-sweet chocolate chips(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)Melt 1/2 c. butter of low heat. Print This Recipe

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

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