S’mores Treats

 

There’s a million recipes out there for these but I think I found the perfect amounts. This recipe serves 25.

2 11oz boxes Golden Grahams Cereal (or 13-14 cups)
3 10oz bags mini marshmallows 
1 1/2 cubes of butter 
1 1/2 tsp vanilla 
Pinch or 2 of salt 
2 cups chocolate chips 

Measure out the cereal in a large bowl and set aside. 

Melt the butter in a large saucepan. Brown the butter. Add the marshmallows and stir constantly until melted. Add the vanilla and salt. 

Dump the marshmallows over the cereal and stir until evenly coated. 

Add the chocolate chips after about 5 minutes so they don’t melt too much. Spread out onto 13x11 pan and let cool. 

Oatmeal Raisin Cookies

 

This is my version of Levain Bakery’s Oatmeal Raisin cookies!! Probably the best cookies I’ve ever made. Can also be made with chocolate chips,but you’re just ruining a good raisin cookie! 

1 cup butter, cold straight from the fridge, cut into tablespoons 

1 1/4 cup light brown sugar 

1/2 cup sugar 

2 eggs, cold from the fridge 

2 3/4 cup flour 

1/4 cup cornstarch 

1 1/2 cups old fashioned oats 

1 tsp baking soda 

1/2 tsp salt 

1/2 tsp cinnamon 

1 3/4 cup raisins

1. Preheat oven to 375 degrees F.

2.  In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.

3. Beat in cold eggs until well combined about 2 minutes scraping sides as you go. 

4. Measure the flour using the spoon and level method and place into a sifter. Add corn starch, soda, and salt. Sift ingredients together. 

5. Slowly add the sifted  ingredients to the wet ingredients along with the oats and cinnamon.  Pulsing a few times. Fold in the raisins. 

6. Lightly spray cookie sheet with oil spray. Measure out extra large 4oz size balls of dough. Place 7 onto 1 baking sheet. Bake for 9-10 minutes. The tops should be starting to turn a little brown. Let cool on pan for 10 minutes. 

Enjoy!

If you want to use chocolate chips, withhold the cinnamon and instead add 1 tsp of vanilla. And ALWAYS use semi sweet chocolate chips. 

Healthy Chocolate Peanut butter No Bake Cookies

Healthy Chocolate Peanut butter No Bake Cookies
Makes 15 cookies. 150 calories | 8F | 17C | 3P
You'll need: 
1/4 cup unsweetened almond milk 
1/2 cup honey *add stevia too for extra sweetness
2 Tbs. Cocoa powder 
1/4 cup grass-fed butter or coconut oil
1/2 cup all-natural peanut butter
A pinch of Himalayan pink salt 
1-1/2 cups rolled oats 
1. Whisk milk, honey, cocoa powder, coconut oil & butter together in a sauce pan. Bring to a boil and stir for one minute. Turn heat down to low. 
2. Stir in peanut butter, stevia, salt & oats until combined. Remove from heat. 
3. Spoon into balls and place on a tray or cookie sheet lined with parchment paper. Let set in the fridge for 30-60 minutes. ENJOY! *to lower the fat/calorie content, sub 1/2 cup powdered peanut butter + 1/4 cup water in place of the peanut butter

Chewy Pumpkin Spice Cookies 🍪

Chewy Pumpkin Spice Cookies 🍪 
Makes 26 cookies
145 calories / 5F / 22C / 4P / per cookie 
1/2 cup butter 
1 cup coconut sugar 
1/4 cup honey 
1 tsp. vanilla 
1 large egg 
1/3 cup pumpkin 
1/2 tsp. baking soda 
1 tsp cinnamon 
1/4 tsp. ginger 
1/4 tsp. sea salt
1/8 tsp. cloves 
1/8 tsp. nutmeg 
2-1/2 cups Kodiak power cakes 
1/2 cup chocolate chips 
1. Preheat oven to 350 degrees. 
2. Beat butter, sugar and honey together in a large bowl. Add vanilla, egg and pumpkin. Best until well combined. Set aside. 
3. In a separate bowl combine all the dry ingredients. Add the wet to the dry and stir until well combined. Fold in chocolate chips. 
4. Scoop into balls and place on a baking sheet lined with parchment paper. 
5. Bake for 10-12 minutes. Let cool 2 minutes then transfer to a cooling rack. 

Pumpkin Snickerdoodles

I got this recipe from Pinterest from this blog, but I wanted to re post it here just in case something ever happens to the original blog.  I love these cookies.

• Ingredients
• 
  
• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup pure pumpkin (not pumpkin pie filling)
• 1 Tbls vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt


Sugar Mixture to Roll In
• 4 Tbls sugar
• 3 tsp cinnamon
• 1 tsp pumpkin pie spice
• 
  

Instructions

1. Cream the butter, shortening and sugar together.
2. Add the pumpkin and vanilla and mix until thoroughly combined.
3. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt.
4. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes.
5. Preheat oven to 375 degrees.
6. Combine sugar, pumpkin pie spice and cinnamon in a small bowl.
7. Remove dough and form into small, 1-inch balls.
8. Roll balls in sugar mixture and place on parchment-lined cookie sheet.
9. Bake for 8 minutes.
10. Remove and let cool on sheet for two minutes before transferring to a cooling rack.

Healthy No Bake Cookies

Healthy No bake Cookies 

Ingredients

1. 1/2 cup pure agave nectar
2. 1/4 cup baking cocoa
3. 1/4 cup almond milk
4. 1/4 cup coconut oil
5. 1/4 cup all natural peanut butter
6. 1/4 cup flaked coconut
7. 2 cups old fashioned oats
8. 1 tsp vanilla
9. pinch of salt

Instructions

1. In a medium saucepan mix together agave and cocoa powder over medium heat. Stir in milk and coconut oil and bring to a boil. Let boil for one minute. Remove from heat and stir in peanut butter, flaked coconut, oats, vanilla and salt.
2. Scoop by tablespoon onto wax paper and refrigerate for 15-20 minutes before eating (or until cookies are set). Store in air-tight container in refrigerator.

Chocolate Chocolate Chip Pudding Cookies

Chocolate Chocolate Chip Pudding Cookies


4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant chocolate pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, cocoa powder and baking soda, set aside. 


In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven.

Pudding Cookies

Pudding Cookies

Ingredients:

4 1/2 c. all-purpose flour

2 t. baking soda

1-1/2 c butter (3 sticks) softened

1-1/2 c. brown sugar, packed

1/2 c. white sugar

2 (3.4 oz.) pkgs. instant vanilla pudding

4 eggs, room temp

2 t. vanilla extract

4 c. of add-ins

( like chocolate/butterscotch/peanut butter/white chocolate chips, candy bars, m&m's, nuts, etc.)

Preheat oven to 350 degrees. Stir together flour and baking soda in separate bowl and set aside; in a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla. When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix.  Bake 8 - 12 minutes.

Ruth's Pumpkin Chocolate Chip Cookies

1 Cup Shortening
3 Cups Sugar
3 Eggs
2 tsp vanilla
2 Cups Pumpkin
2 tsp cinnamon
2 tsp nutmeg
2 tsp baking powder
2 tsp salt
2 tsp baking soda
4 1/2 Cups flour
1 1/2 Cups chocolate chips

Cream shortening, sugar, eggs, vanilla.  Add pumpkin.  Sift together dry ingredients and slowly add.

Bake 375 for 13 minutes.

Santa's Favorite Cookies

These have been updated to a larger size cookie with a Levain Bakery style method of baking. So damn good.

Chocolate Chip Candy Cane Cookies

1 cup cold Butter straight from the fridge
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs, cold
2 tsp vanilla extract

3 1/2 Cups sifted flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt

1 1/4 cups chocolate chips
1 Large Box Junior Mints
8 large candy canes, crushed

Directions -

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or a silicone baking mat and set aside. (NOTE- Wax paper is NOT parchment paper. HAHA)

2. In a large bowl, sift together the flour, baking soda, and salt. Set aside.

3. In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.

4. Beat in cold eggs and vanilla until well combined about 2 minutes. 

5. Slowly add the dry ingredients to the wet ingredients.  Pulsing for a few times. If your dough is a little too sticky add a little more flour. You don’t want your flour too dry. Fold in the chocolate chips.

6. Tuck  2 Junior Mints into about 3 tablespoons of cookie dough. I use 3 level scoops of a cookie dough scoop, it’s about 3oz of dough if you weigh it.  Form into a ball and roll into crushed candy cane pieces. (I usually only roll the top half of the cookie.) Place cookies on parchment covered baking sheet. I bake 8 per sheet. 

4. Bake cookies for 10-11 minutes. Do not over bake. They will not look done. Cool on baking sheet for 5-10 minutes before transferring to a cooling rack.  Makes 16 large cookies.

If you want to make smaller cookies, use one cookie scoop, 1 junior mint, and bake for 8 minutes. Will make about 3 dozen cookies.

Gingerbread Dough & Frosting

This recipe is awesome for making a gingerbread house.  It's not THAT yummy to eat, but it's still pretty soft like a cookie if you want to eat it!

(this dough makes enough for 2 pretty decent sized houses.  Half the recipe if only making 1)

DOUGH
2 Cups Molasses
1 Cup Butter
1/2 Cup Milk
Bring Molasses and Butter  to boil, and then let completely cool.  When cool add Milk

Sift together
6 Cups Flour
3 tsp Baking powder
1 tsp Baking soda
1/4 Cup Sugar
2 tsp Ginger
1 tsp Cinnamon

Add molasses mixture to dry ingredients.
Let cool in refrigerator at least 1 hour.

Roll out dough 1/8inch thick ONTO TIN FOIL (this is so it doesn't lose it's shape when you transfer it to your pan).  Cut the shape of your house, using a pizza cutter.  Remove extra pieces.  Do this for all your house pieces.
Bake at 350 for 7-9 minutes.

FOR WINDOWS- We like to use Jolly Ranchers or Life Savers for windows because when they melt they're see through.  You can use any hard candy.  Little circle peppermints are fun too because they're holiday ish.  To put windows in, before you bake your pieces, cut out the windows.  You can use cookie cutters or whatever you have.  After you bake it once, let it cool for a few minutes, then add your candy into the window spots.  Put it back in the over for another 5 minutes until it's all melted.  It will peel off of the foil just fine.

After you remove it from the oven let cool about a minute.  Then remove the piece from the pan, leaving it on the foil.  Let it cool on a cooling rack.  Remove from the foil when you are ready to put the house together.  I like to bake mine and let them sit out all night so they harden and are completely cool.

ICING FOR PASTING
1-2 Cups of Granulated Sugar

This is a trick my mother taught me, but it's a little harder than using royal icing.
Place the sugar in a large skillet over the stove on low heat.  Let it melt.  Don't let it burn.  Just keep it hot.  If it starts to smoke, turn the heat down.  Place the edge of your first piece of house in the melted sugar and very quickly attach it to the other piece.  Do this to all sides.

Attaching the roof can be very tricky.  Using a spoon, spoon the melted sugar onto the edges and carefully place your roof pieces on.

OR if you're not going to eat your house or enter it in a contest, just hot glue it together like we do! HAHAH

ROYAL ICING FOR DECORATING
2 Pounds Powdered sugar
6 Egg Whites
1/2 tsp Cream of Tarter

Beat sugar, egg whites, and cream of tarter until thick and fluffy.  If your frosting seems super runny, just add a little more powdered sugar until you get a thicker consistency that will work better.  Keep covered with a damp towel at room temperature.  Be sure to keep it covered and air tight so that it doesn't harden.
 Use for decorating, either with spoons or frosting bags.  I like to put mine in a frosting bag.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies.

2 cups pumpkin
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 Tablespoon vanilla
1/2 cup sour cream
4 1/4 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups chocolate chips

Preheat oven to 375 degrees. Combine all ingredients. Drop spoonfuls of dough onto ungreased cookie sheets. Bake for 10 minutes.

Kristi's Chocolate Chip Cookies

Kristi always makes the best cookies, this is her recipe.

3/4 C sugar

3/4 C brown sugar

1 C shortening

2 eggs

1 tsp salt

1 tsp soda

1 tsp vanilla

2 1/2 C flour

1 Cup chocolate chips.

Bake at 350 for 8-10 min

Cherry Chocolate Kiss Cookies

These are my new favorite cookie. Seriously. SO GOOD.

Ingredients
1 cup butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for rolling the cookies in
28 dark chocolate kisses, unwrapped (okay so the original recipe said to use milk but I think the dark is better. YUM)

Instructions

1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, roll in sugar, and place the balls on a baking sheet, approximately 2 inches apart.
8. Bake the cookies for 13 minutes.
9. Take out of the oven and place the kiss in the center and press it into the cookie.
10. Put the cookies back in the oven for 1 to 1 1/2 more minutes.
11. Transfer the cookies to a wire rack to cool completely. The kiss will be EXTRA soft so don't touch them. :)

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies
Makes about 24

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
*I added about 1/3 cup of semisweet chocolate chips to the original recipe*

1. Preheat oven to 350 degrees F.
2. In a large bowl with a stand mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Source: Paula Deen

Carmelitas

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Snickerdoodles

These are Monica's famous snickerdoodles. They are the best when she makes them. Yum.

2 T sugar
1 T ground cinnamon

1 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla extract

2 3/4 c flour
1 t baking soda
1/2 t salt
2 t cream of tartar

Combine 2 T sugar and 1 T cinnamon in a small mixing bowl.
Cream shortening. Gradually add 1 1/2 c sugar, beating well. Add eggs; beat well. Stir in vanilla.
Add flour, soda, salt and cream of tartar to creamed mixture; mix well.
Shape dough into 1-inch balls and roll in reserved cinnamon mixture. Place 2 inches apart on lightly greased cookie sheets. Bake at 400 degrees for 6 minutes.

Recipe from Christmas Cookies book by Oxmoor House.

Oatmeal Chocolate Chip Cookies

I've been looking for a good recipe for these, and tried this one. LOVE them. A tad bit salty for my flavor, but my husband thought they were fine. I'll try a little less salt next time.

1 Cup Butter or Margarine
1 Cup Brown sugar
1/2 Cup Sugar
1 tsp Vanilla
2 Eggs
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Cups Oatmeal
1 1/2 Cups Chocolate Chips

Cream Butter and Sugars until light and fluffy. Add eggs and vanilla. Sift together flour, baking powder, and salt. Add to creamed mixture. Stir in Oats and Chocolate Chips.
Bake for 10-12 min at 350.

Recipe from the back of the Kirkland bag of Chocolate Chips.

Rolo Cookies

2 1/2 Cup Flour
3/4 Cup Cocoa
1 tsp Baking Soda
1 Cup Sugar
1 Cup Brown Sugar
1 Cup butter
2 tsp Vanilla
2 Eggs
1 Cup chopped pecans (optional)
48 Rolo Candies
1 Tbls Sugar
4 oz White Chocolate

Preheat Oven to 375
In small bowl combine flour, cocoa and baking soda.

In a large bowl beat sugars and butter until light and fluffy. Add vanilla and eggs, beat well. Blend in flour mixture. Stir in 1/2 cup pecans. Shape cookie dough around 1 rolo, covering completely.

In a small bowl, combine remining 1/2 Cup nuts and 1 Tbls sugar. Press one side of each ball into pecan mixture. Place nut side up 2 in apart on an ungreased cookie sheet. Bake for 7 to 10 min. Drizzle melted white chocolate over top of cookies if desired.

Sugar Cookies

1 Cup Shortening
1 Cup Sugar
4 Eggs
(Combine ingredients and beat 1 egg in at a time)
4 Cups Flour
4 tsp Baking Powder
1/2 tsp Salt
1/3 Cup Milk
1 Tbls Vanilla

Sift dry ingredients and add to other mixture. Chill for an hour or more
Roll out on flour 1/4 in thick.

Bake at 400 for 10 min.

Can also be used for fruit pizza crust!