Super-Easy Peanut Butter Cookies

Super-Easy Peanut Butter Cookies

Yup, no joke, 3 ingredients to make peanut butter cookies.  Not only that, they taste GREAT!

Ingredients

1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1 egg

Stuff you will need

Cookie sheet lined with Parchment Paper
Mixing bowl
Mixing spoon

Directions

Heat oven to 325°F.

Mix all ingredients with large spoon until well blended.

Roll into 24 balls; place, 4 inches apart, on baking sheets. 

Flatten with fork.

Bake 20 min. or until lightly browned. (Do not overbake.) 

Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Comments and suggestions ALWAYS welcome.

Banana Oatmeal Raisin Cookies

Banana Oatmeal Raisin Cookies

 

Ingredients

1 1/4 cups margarine 
3/4 cup firmly packed brown sugar 
1/2 cup white sugar 
1 egg lightly beaten 
1 teaspoon vanilla extract 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
3 cups rolled oats 
2 ripe bananas, sliced 
1 1/2 cups raisins 

Stuff you will need

Mixer
Parchment paper
Cookie sheet

Directions

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. 

Stir in the oats, bananas, and raisins, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.

Bake for 11 to 13 minutes in the preheated oven. 

Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

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Comments and suggestions are ALWAYS welcome.

Molasses Buns

Molasses Buns

I understand that people from Newfoundland call these "Lassy Buns"

I love the Mortal and Pestle that Tonya got me for Christmas one year.

It is super heavy, but will it ever do a nice job

All the ingredients into the mixer

Tonya INSISTED that I make ginger bread men

You can see that I did make a few traditional cookies here

Then they PUFFED UP!

Ingredients

1 cup molasses

1 cup melted butter

1/2 cup milk

4 1/2 cups flour

1 cup sugar

2 tsp cinnamon

2 tsp cloves

2 tsp baking soda

1 egg

pinch of Salt

Stuff you will need

Cookie sheet

Parchment paper

Mixing bowl

Directions

Pre-heat the oven to 350 F.

Combine melted butter and molasses and stir, then add milk and egg. 

Mix in remaining ingredients, then roll out on a floured surface, to a 1/2 inch thickness.  

Cut into desired shapes and place on a greased cookie sheet.  

Bake at 350 F for 15-20 minutes.  

Turn out on a wire rack and cool completely.

Comments and suggestions are ALWAYS welcome.

Old-Fashioned Oatmeal-Raisin Cookies

Old-Fashioned Oatmeal-Raisin Cookies

 

Were talking, home made goodness here.  This is stuff that your grandmother would make for you.  Oh how I wish that Memere would make just one more batch.  Only this time, I would be paying attention and taking notes.

Ingredients

1 ¼ cups sugar

½ cup butter or margarine, softened

1/3 cup molasses

2 eggs

2 cups quick-cooking oats

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup raisins

Directions

1 Heat oven to 375°F. In large bowl, stir together sugar, butter, molasses and eggs. Stir in remaining ingredients except raisins until well blended. Stir in raisins.

2 Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.

3 Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

Comments and suggestions are ALWAYS welcome

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

I am going to die fat and happy

Up to then, I never cooked a cookie this big

A deep dish cookie

Really easy to come out of the spring pan

She can't wait to get into this

Cut in 1/2

Still cutting

Cut into 1/4

Gotta get to the bottom of the cookie

Cut into 1/8

Delicate procedure here

Keeping it moist for another day

Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans

Stuff you will need

Spring Pan
Electric Mixer

Directions

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Serve with ice cream (optional)

If your like me and can't find a deep dish pie shell, see my collection of recipes and look for the Crisco Pie Crust.  Here is the link ==>HERE<==


Comments and suggestions are ALWAYS welcome

Chocolate Chip, Chocolate Brownie, Chocolate Fudge cookies, with toasted pecans

This is one of those recipes that I was reluctant to post.  Why?  Cause it sells really well at Bake Sales and keeps people thinking that I am the best cookie maker in the world.  But now you have my recipe.  I hope you can keep them in the house.  I am sure they will be gone just about as fast as you can make them.

Ingredients

2 Cups Pecans, toasted

½ Cup Butter

4 oz unsweetened chocolate, chopped

3 Cups Semisweet Chocolate morsels, divided

1 ½ Cups All Purpose Flour

½ teaspoon Baking Powder

½ teaspoon Salt

1 teaspoon Espresso Powder (Instant Coffee will substitute)

4 large eggs

1 ½ cups Sugar

2 teaspoon Vanilla extract

What you will need

2 or more baking sheets
Parchment Paper
2 or more mixing bowls
Stand Mixer with paddle
Heavy Saucepan (for melting chocolate)

Directions

Preheat oven to 250 F.  Spread the pecans onto a baking sheet and place in preheat oven for 5 – 7 minutes until fragrant.  Shake the banking sheet halfway thru the banking so the nuts will toast evenly.  Remove nuts from oven and set aside to cool completely.  Once cool, chop nuts and set aside.

Turn your oven up to 350 F.
In a large heavy bottomed saucepan melt butter; unsweetened chocolate, and 1 ½ cups chocolate morsels, over low heat, stirring constantly.  Set aside.

In a medium bowl, combine flour, baking powder, salt and espresso powder, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar and vanilla at medium spend until combined.  Add flour mixture, beating well.  Add chocolate mixture and beat until combined.  Stir in remaining 1 ½ cups chocolate morsels and pecans.

Drop dough by the 1 tablespoonful, spacing about 2 inches apart on to parchment paper linked baking sheets.  

Bake the cookies, one sheet at a time until edges are firm and centers appear cracked, 9 – 10 minutes, rotating the baking sheet halfway thru baking.  

Cool the cookies on the baking sheets about 3 minutes, using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Yields: 2 ½ dozen cookies

Comments and suggestions are ALWAYS welcome.

Ancient Mummy Cookies

Ancient Mummy Cookies

Chocolate Sugar Cookies

Ingredients: 

3/4 cup butter, softened to room 
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt

Directions:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.

Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.

Once chilled, preheat oven to 350°F Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Bake for 10 minutes-- the cookies will still appear soft. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Royal Icing

Ingredients

3 cups of Icing Sugar (Confectioners Sugar)
2 Egg Whites
1/4 teaspoon Creme of Tartar

Directions

In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

As you can see by the pictures above, I was able to find Ginger Bread Men cookie cutters.  I was able to find some sugar eyeballs and some silver sugar balls for the eyes.  Sugar melts when heated too much.  So some of the eyes weren't perfect.

After they cookies were baked and cooled.  I was able to put the royal icing into a sandwich bag and cut the tip off the bottom and then pipe the "bandages" on to the Mummies.

If the cookies “tastes” dry, they are supposed to…  they are Ancient Mummies

As usual, comments and suggestions are ALWAYS welcome.