Why don't I make Chocolate Chip Cookies more often?

They are so easy to make and taste so much better than packaged dough. . .

Andrea’s Everyday Chocolate Chip Cookies

It’s the one my mom used, tweaked by me!

INGREDIENTS:

• 3/4 cup butter flavor vegetable shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups AP flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet, white, or milk chocolate chips (1 cup) or any combination thereof
• 1 cup coarsely chopped pecans or walnuts (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP: If nuts are omitted, add an additional handful of chocolate chips.

If they make it past the cooling rack, store them tightly sealed for a couple of days (they won't last that long. . .)

Chocolate Crumb Bars

This recipe was shared on FaceBook by my friend Kim. Her daughter made them for her Home-Ec class. Many kudos to CAROLINE for sharing the chocolate love tonight.

CHOCOLATE CRUMB BARS

2 sticks margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp. salt
2 cups (12 oz. pkg) semi-sweet chocolate morsels
1 can sweetened condensed milk
1 tsp. vanilla
1 cup chopped walnuts or pecans

Preheat oven to 350. Grease 9x13 baking pan.

Beat margarine until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared pan; reserve remaining mixture. Bake 10-12 min. or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust.

Stir in nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling.

Bake 25-30 minutes or until center is set. Cool in pan on wire rack.

Hungry Girl's 2010 Halloween Candy Guide

From our friends over at Hungry Girl

It's our 2010 Halloween Candy Guide... Read on to check out the calorie and fat counts on your favorite bite-sized treats BEFORE you chew. Happy Halloween!!!




Guilt-Free Classics!

Tootsie Caramel Apple Pop - 60 calories, 0.5g fat (POINTS® value 1*)

Charms Blow Pop - 60 calories, 0g fat (POINTS® value 1*)

Dum Dum Pop - 25 calories, 0g fat (POINTS® value 1*)

Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Hard Candy (3 Pieces), Original - 70 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Lollipop - 60 calories, 0g fat (POINTS® value 1*)

Laffy Taffy Miniature - 30 calories, 0.4g fat (POINTS® value 1*)

Peeps Ghosts & Pumpkins (2 Pumpkins or 1 Ghost) - 28 - 37 calories, 0g fat (POINTS® value 1*)

Pixy Stix (7 Straws) - 60 calories, 0g fat (POINTS® value 1*)

Smarties Candy Roll - 25 calories, 0g fat (POINTS® value 1*)

Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat (POINTS® value 1*)

Tootsie Pop - 60 calories, 0g fat (POINTS® value 1*)

Tootsie Roll Midgee (About 1-Inch Long) - 23 calories, 0.5g fat (POINTS® value 1*)

Tootsie Roll Snack Bar (0.5 oz., About 3-Inches Long) - 50 calories, 1.25g fat (POINTS® value 1*)

Twizzlers Strawberry Individually Wrapped Twist - 40 - 47 calories, 0 - 0.3g fat (POINTS® value 1*)

Read on here!

Best (and Easiest) Muffins EVER

Preheat oven to 375.

Mix together:

• 1 box cake mix (yellow, spice, carrot, chocolate)
• 1 can pumpkin (NOT pumpkin pie mix)

Mix well. The batter will be thick. Spoon into muffin pans that have been sprayed with non-stick cooking spray. Mini-muffins bake in about 7 minutes. Regular size muffins take a bit longer.

Tip: The Pampered Chef sells "Sweet Cinnamon Sprinkle" that we sprinkle over the tops of the batter. It gives the muffins a streusel like texture without the calories of traditional streusel.

Yep. That's it! Low fat, moderate calories, high in fiber. And the kids like 'em too (at least the chocolate version!)

The flavor cake mix you choose will determine the flavor of your muffins. Our favorites are carrot and chocolate. There are tons of variations to this recipe; mini chocolate chips, nuts, etc. Just be creative and enjoy!

Heavenly Chocolate Chunk Cookies

Kim gave me a bag of these back in November and they were delish. I think the secret to the delightful flavor is the coffee. . .Thanks Kim!

Heavenly Chocolate Chunk Cookies

2 cups plus 2 tablespoons self rising flour

¾ cup margarine

2 tablespoons instant coffee granules

1 cup firmly packed brown sugar

½ cup granulated white sugar

1 large egg

1 egg yolk

1 (11.5 oz.) package semisweet chocolate mega-morsels

1 cup walnut halves, toasted

Combine first 3 ingredients; stir well.

Combine butter and coffee granules in a small saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and let cool to room temperature (don’t let butter resolidify).

Combine butter mixture, sugars egg, and egg yolk in a large bowl. Beat at medium speed of an electric mixer until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in mega-morsels and walnuts.

Drop dough be heaping tablespoonfuls 2” apart onto ungreased cookie sheets. Bake at 325º for 12 to 14 minutes. Let cool slightly on cookie sheets. Remove to wire racks to cool completely.

Variation: For holidays, substitute mega-morsels with red & green colored baking chips or plain M&M’s.

Chocolate Chip, Oats 'n Caramel Cookie Squares

My dear friend Kim Carper sent this to me, along with several more recipes that I will post in the next few days. Thanks Kim!

Chocolate Chip, Oats 'n Caramel Cookie Squares

Ingredients

• 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
• 1 cup quick-cooking oats
• Dash salt, if desired
• 2/3 cup caramel topping
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ¾ cup chopped walnuts
• 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.a
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes

Flourless and Sugar Free Peanut Butter and Chocolate Cookies

Makes 24 small cookies

• 2 eggs
• 1 cup Splenda granular sweetener
• 2 T Brown Sugar (or use 2 T Splenda Brown Sugar Blend or 1 T Splenda + 1 T brown sugar)
• 3 T unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. vanilla (I used Mexican vanilla)
• 1/2 cup almond meal
• 1 C natural peanut butter without added sugar

1. Preheat oven to 350F/175C.
2. Cut parchment to fit baking sheet, or spray with non-stick spray.
3. In plastic bowl, add eggs, Splenda, Brown Sugar (or substitute described above), cocoa powder, baking powder, and vanilla. Use hand beater or stand mixer to beat together about 30 seconds.
4. Add almond meal and beat 15-20 seconds. Add peanut butter and beat until well mixed., about 20 more seconds. Dough will be stiff, so scrape it off the beaters if needed.
5. Use a small spoon to measure out about 2 tsp. of dough and roll each cookie into a ball, then arrange cookies in rows on baking sheet. Leave enough room to smash down cookies with a fork when the baking sheet is full.
6. Smash cookies to about 1/2 inch thick, then bake for 15-17 minutes, or until top feels firm and cookies look done.
7. Let cool a few minutes before eating.

I found this recipe over at Kayln's Kitchen.

Cookies for a Snowy Day: No Bake Cookies

Many thanks to Amy @ The Finer Things for this quick and easy treat!

No Bake Cookies

1/2 c. butter or margarine
1/2 c. milk
2 c. sugar
3 c. oatmeal (I use old fashioned)
5 Tbsp. cocoa
1 tsp. vanilla
3/4 c. peanut butter (I like chunky)

1. Mix butter, sugar, cocoa, and milk in a sauce pan. Bring to a boil.
2. Boil for one minute, stirring constantly.
3. Remove from heat.
4. Add cocoa, oatmeal, vanilla, and peanut butter.
5. Mix well.
6. Spoon onto wax paper.

Makes about 2 1/2 dozen cookies.

*I like to use my cookie scoop for a more uniform shape. I squash them a little after scooping.
*If you’re in a hurry, place the wax paper on a cookie sheet pan. After scooping, let the cookies set up in the fridge.

Some choco-rific HG recipes...

That's Hazel-NUTS Cocoa Supreme - The richest cup of cocoa you'll ever drink. Period.

Mini Microwave Triple Chocolate Cake - If anyone asks you to share, point them to the microwave. They can make their own.

Death by Chocolate Cupcakes - The world's most perfect no-guilt chocolate cupcake.

Swirls Gone Wild Cheesecake Brownies - Doesn't the name say it all?

HG Style Hot Fudge 'n Brownie Sundae - Careful! You might want to make it EVERY day! Click 'n scroll!

So-Good Chocolate Chip Softies - A "softy" is a person who's overly sentimental. Our softies are just overly delicious.

Chocolate Chip Cookie Crisp Puddin' Shake - We can come up with different ways to eat chocolate all day. Click. Scroll.

Tempt My Tummy Tuesdays: Babe Ruth Bars

This is a recipe my mom used to make when we were kids.

I hope this recipe Tempts your Tummy like it always does mine!

Andrea

The Chewy (Chocolate Chip Cookies)

If you check out the recipe on Food Network’s website, you’ll see that this cookie recipe got awesome reviews (518 to be exact). If that doesn’t tell you that these cookies are probably close to being the best chocolate chip cookie out there, I don’t know what will.

Thanks to Stacie (sorry for the typo Stacie) @ Kat's Kitchen for bringing this recipe to us!

(Recipe from: Alton Brown)

• 2 sticks unsalted butter
• 2 ¼ cups bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• ¼ cup sugar
• 1 ¼ cups brown sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp milk
• 1 ½ tsp vanilla extract
• 2 cups M&Ms

1. Heat oven to 375 degrees.
2. Melt the butter in a heavy-bottom medium saucepan over low heat.
3. Sift together the flour, salt, and baking soda and set aside.
4. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
5. Stir in half the M&Ms.
6. Chill the dough, then using an ice cream scoop (or smaller cookie scoop), scoop onto parchment-lined baking sheets, 6-12 cookies per sheet and press 4-5 M&Ms on top of scooped batter. Bake for 14 minutes or until gold brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Chocolate Mint Brownies Recipe | Taste of Home Recipes

Chocolate Mint Brownies Recipe | Taste of Home Recipes

One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two.

Perfect Brownies

Thanks to my mom for this tip.

When I make brownies, I bake them in paper cupcake holders.
That way, there are no more brown edges and everyone gets an individual brownie that is perfect.

You're Not Gonna Believe It Chocolate Cake

• 1 box Dark Chocolate Cake Mix (or any flavor will do)
• 1 very ripe banana, mashed well with a fork
  
• 3 eggs
  
• 1 1/3 cups water
  
• Cooking spray for the ramekins

In big bowl add mashed banana, eggs, and water. Combine well with fork or whisk.
Stir in cake mix. Stir mixture vigorously until well mixed.
Pour into ramekins sprayed lightly with cooking spray until filled 2/3 full.

Every microwave is different - here are some guidelines:
For 2 ramekins: microwave on MEDIUM-HIGH (power strength 8 ) for 5 minutes
For 3-4 ramekins: 6 minutes
For 5-6 ramekins: 7 minutes

Check with toothpick to see if cake is done.

Mushy cake mix stuck to toothpick? Add another 30 seconds. Cake crumbs on toothpick? Done.

Makes about 8 ramekins

P.S. In case you don’t have ramekins, just pour in a 9×11-ish glass Pyrex pan until batter reaches half way up the sides. Microwave for 11 minutes medium-high, check for doneness (see above).

5 Reasons to eat more chocolate (like we need another reason!)

It may be hard to believe that something as delicious as chocolate could actually be good for you. But according to a growing body of research, America’s favorite sweet treat comes with a host of surprising health benefits—from lowering cholesterol levels to boosting your brainpower. Read on for five guilt-free reasons to indulge in this decadent dessert (as if you needed any more convincing).

1. Healthier Cholesterol Levels. A recent study conducted at Penn State University found that people who ate a diet rich in cocoa powder and dark chocolate had lower oxidation levels of LDL “bad” cholesterol and higher levels of HDL “good” cholesterol.
2. Better Blood Pressure. According to a German study recently published in the Journal of the American Medical Association, a bite of dark chocolate a day may help regulate high blood pressure. The study’s authors suspect that the cocoa increases levels of nitric oxide, a compound that helps to relax and open the blood vessels.
3. Muscle Magic. It might seem like a strange choice for a sports drink, but chocolate milk may help boost athletic performance. In a recent Indiana University study, cyclists who drank chocolate milk between workouts scored better on fatigue and endurance tests than those who consumed standard sports beverages.
4. Brain Gains. According to the National Alzheimer’s Association, consuming dark chocolate can help reduce your chances of developing dementia later in life. In fact, a local chapter of the organization recently included dark chocolate in all the gift baskets it gave to attendees at the Maintain Your Brain program.
5. Disease-Fighting Power. Cornell University researchers recently found that cocoa contains nearly twice the disease-fighting antioxidants of red wine and up to three times more than green tea.

Check out this site.

Butter Pecan Chocolate Fudge

1 cup butterscotch morsels
1 container (16 oz.) prepared vanilla frosting, divided
1 cup pecan halves, toasted
1 pkg (8 oz.) semi-sweet chocolate squares (8 squares), coarsely chopped, divided
1/2 tsp vegetable oil


Line bottom of a small Bar Pan with 8 1/2 X 10-in. piece of Parchment Paper. Combine butterscotch morsels and half of the frosting in small saucepan. Stir over low heat until melted and smooth. Add pecans, stirring to coat evenly. Spread butterscotch mixture evenly over Parchment Paper.

Reserve 1/2 cup (125 mL) of the chopped chocolate for garnish.

In same saucepan, combine remaining chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in bar pan; spread evenly. Refrigerate 10-15 minutes or until set.

Invert bar pan onto cutting board. Carefully peel Parchment Paper off fudge. Place reserved chocolate and oil in microwaveable bowl. Microwave, uncovered, on MEDIUM 1 1/2-2 minutes, stirring every 30 seconds. Spread chocolate evenly over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into 60 small squares.

Babe Ruth Bars (a la Momma Sharlene)

• 1 cup peanut butter
• 6 cups corn flake cereal
• 1 cup white corn syrup
• 1 cup semi-sweet chocolate chips
• 1/2 cup brown sugar
• 2/3 cup dry roasted peanuts
  1/2 cup white sugar

Directions

1. Heat sugars, syrup, and peanut butter in a heavy pan until smooth.
2. Mix cornflakes, chips, and peanuts in a buttered 9x13 pan.
3. Pour peanut butter mixture over all and mix. Press gently into pan.
4. Allow to cool and cut into bars.

Makes 18 bars.