Butterfinger Cookie Dough Truffles-12 Days of Christmas Treats

This is the last Christmas Treat post for this holiday season.  I have mentioned before that I love Butterfinger candy bars and that I found I could buy a 3-lb. bag of crushed Butterfingers at my local Cash and Carry.  Now it is so easy to keep Butterfinger candy around to make goodies with.

Butterfinger Cookie Dough Truffles may just  be my favorite recipe of the recipes I have posted this year.  I found a recipe for Chocolate Chip Cookie Dough Truffles over at Food Network along with some other cookie dough truffle recipes.  I immediately thought that I could make the truffles with my crushed Butterfingers instead of chocolate chips.  The original recipe used yogurt, but I only had sour cream so I used that instead.  I also doubled the recipe because I wanted to make lots of truffles.  The  dough balls can be dipped in either semisweet or milk chocolate.

The cookie dough balls can be made ahead.  Just put the baking sheet of balls in the freezer  until frozen and then put the balls into a zip-top bag.  Remove the balls, put them back on a baking sheet and thaw in the refrigerator overnight.  They can be then be dipped.  The recipe says that the truffles will keep 5 days in an airtight container in the refrigerator.   I am going to put mine in the freezer for longer storage.

If you have a Butterfinger or cookie dough lover in your house, give these a try.  I think you will be glad you did.

Butterfinger Cookie Dough Truffles
adapted from Chocolate Chip Cookie Dough Truffles from Food Network
1/2 c. (1 stick) unsalted butter, softened
1 c. packed light brown sugar
1/2 c. granulated white sugar
1/4 c. sour cream or yogurt
1 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 c. crushed Butterfinger candy bars, about 6 fun-size bars
1 pkg. (12 oz.) semi-sweet chocolate or milk chocolate chips
3 T. vegetable shortening or coconut oil

Place butter, brown sugar, white sugar, sour cream or yogurt, and vanilla in a large mixer bowl.  With the mixer on medium-high speed, mix until well combined, about 2 minutes.  Combine flour, baking soda and salt in a small mixing bowl.  Stir in the crushed Butterfingers and combine well.  Add flour mixture to the butter/sugar mixture.  The mixture will be stiff.  Use your hands to combine the dough if it becomes too stiff for the mixer.  Place tablespoonfuls of dough (I use my cookie scoop) onto a waxed or parchment paper-lined baking sheet.  Roll mounds into smooth balls.  Refrigerate until chilled, about 1 hour.  When ready to dip the balls, place chocolate chips and shortening or coconut oil in a medium microwave-safe bowl.  Heat in microwave in 30-second intervals, stirring in between until the mixture is smooth and thin.  Drop a few chilled balls in the chocolate and roll them around until coated.  Remove each ball with a fork, letting any excess coating drip off and  place back on baking sheet.  (If coating begins to harden microwave a few seconds more to thin out.)  Refrigerate the truffles until the coating is completely set, about 1 hour.  The truffles can be stored tightly covered in the refrigerator up to 5 days.)  Makes 60 truffles.

Linking to Weekend Potluck

Cinnamon Chex Marshmallow Drops-12 Days of Easy Sweets 2014

12 DAYS OF EASY SWEETS 2014

When I first saw Cinnamon Chex at the supermarket, I just knew that they would make a great ingredient in a cookie so I purchased a box.

Now I love to make no-bake cookies.  They are usually very quick and easy so I can get a sweet into my mouth in the shortest possible time if I am having a craving.  I decided to use the Chex instead of graham crackers in a favorite recipe.  This is a cross between a cookie and a candy and is for all the cinnamon lovers out there. but watch out, these are quite addictive. If you don't eat them all, they are a great gift.

Cinnamon Chex Marshmallow Drops
3/4 cup butter or margarine (I always use butter)
1 cup sugar
2 eggs, beaten
1 t. vanilla
1/2 t. cinnamon
2 cups crushed Cinnamon Chex cereal (about 3 3/4 c. uncrushed), crush to consistency of crushed graham crackers
1/2 cup sweetened flaked coconut
2 1/2 cups miniature marshmallows
1/2 c. chopped nuts (optional)

Combine butter, sugar, and eggs in a medium saucepan. Cook to a rolling boil, stirring constantly remove from heat and allow mixture to cool 15 to 20 minutes. Add the vanilla, cinnamon, crushed Cinnamon Chex cereal, coconut, marshmallows, and nuts, if using. Stir until  well  blended.  Using two teaspoons, quickly drop by heaping teaspoonsful onto waxed paper or foil. Let stand until set, about 20 to 30 minutes.  Makes about 45.

Coconut White Brownies with Chocolate Cream Cheese Filling-Improv Challenge

The theme that Kristen from Frugal Antics of a Harried Homemaker chose for this month's Improv Challenge was ebony and ivory.  At first, I couldn’t quite put my brain around this one.  With an explanation that the recipe could be any combination of black/brown or white/ecru, I began to develop an idea.

There are many recipes out there that combine brownies with a cream cheese filling.  I decided to reverse this idea and make white brownies with a chocolate cream cheese filling.  I took my favorite white brownie recipe and added a cream cheese filling which included melted chocolate chips.  I decided to add coconut to the brownie dough and pecans to the chocolate filling for a little extra zip.

This makes a very dense, moist cookie that will become denser as it sits in the refrigerator.

Coconut White Brownies with Chocolate Cream Cheese Filling
1 c. butter or margarine, melted (I use butter)
2 c. sugar
4 eggs
1 t. vanilla extract
2 c. flour
1/2  c. sweetened flaked coconut
1 c. semi-sweet or milk chocolate chips
2 T. butter
1 (8 oz.) pkg. cream cheese, regular or low-fat, softened (see tip to soften quickly here)
1/2 c. sugar
1 egg
1 t. vanilla
1 T. cornstarch
1/3 c. chopped, toasted pecans

Melt butter in a microwave-safe mixing bowl.  Let cool 5 minutes.  Add sugar and mix well.  Add eggs, one at a time, beating until well blended after each addition.  Beat in vanilla with the last egg.  Add flour and mix until well blended.  Stir in coconut.  The batter will be stiff.  Set aside.  In another microwave-safe mixing bowl, melt chocolate chips and butter about 1 minute at 50% power.  Stir.  Continue to microwave in 30-second intervals, stirring after each until chips are melted.  Add cream cheese, sugar, egg, vanilla and cornstarch and beat until well blended.  Stir in pecans.  Spoon half of the white dough in a foil-lined 9x13-inch baking pans.  Spread evenly to make a thick layer.  Spoon chocolate mixture over bottom layer, spreading evenly.  Dollop spoonfuls of white dough over cheesecake layer and smooth out as evenly as possible with a damp metal spatula.  Bake 30-40 minutes in a 350-degree oven.  Cool and cut into bars.  Makes 36.  Store, tightly covered. in refrigerator.

Next month's challenge is lemon and lime.  To find out how to join in the fun, visit Kristen's Improv Page.

Check out the links below to see what other bloggers have made with ebony and ivory.

An InLinkz Link-up

Honey Nut Pretzel Graham Bars-Dessert Challenge

It is the second Thursday in March, and time for another Dessert Challenge hosted by Sheryl at Lady Behind the Curtain.  The ingredients that Sheryl chose for this month are honey and walnuts.  Our assignment is to create or find a recipe to post that uses those ingredients.

When searching for a new recipe idea, I usually turn to my trusty recipe file on my computer.  I have 15 years of recipes there, so it is quite extensive.  Fortunately, I remembered that my daughter has an old laptop of mine with my recipe file on it, so I only lost a couple of years of recipes when I had my computer crash.  Now I have Windows 8 and have the file stored securely (?) in the cloud.

In the bar cookie file I ran across a recipe called Honey Pecan Triangles, and I thought, “Yipee!” that is a place to start.  I could easily change the pecans to walnuts, no problem.   Soon other changes began to occur, however.  The original had a brown sugar, shortbread type crust, and I wanted something easier.  So why not just use graham crackers as some of those recipes floating around on the net do?    OK, that was decided.

Next challenge.  The original recipe called for 4 cups of chopped pecans.  Well, in my neck of the woods, that equates to one pound.  I don’t know about where others live, but here, a pound of nuts, whether walnuts or pecans, is upwards of $8.  That is a little rich for my budget just for a pan of cookies, no matter how delicious they might be.  As I was giving this some thought and looking around my kitchen, I spied part of a bag of pretzel sticks.  I remembered that, a couple of years ago, I did a recipe using broken pretzels instead of nuts.  That was an idea I got from Southern Plate.  I can buy a bag of pretzel sticks at Dollar Tree for $1.00.  So how about replacing some of the nuts with broken pretzels and how about throwing in some coconut for good measure?  Seemed like a good idea.

The topping ingredients included whipping cream.  Well, guess who forgot to get whipping cream when she went to the grocery store.  I live 20 miles from town so it is no easy fete to just pop over to pick something up I forgot.  I always have evaporated milk on hand so decided that it would just have to stand in for the whipping cream.  When I added the milk to the hot brown sugar/honey/butter mixture. the mixture thinned down quite a bit.  I remedied that by putting the mixture back on the burner and cooking it another 3 to 4 minutes.  The mixture thickened back up so that fixed the problem.

With all that and no further asides, I present to you Honey Nut Pretzel Graham Bars.

Honey Nut Pretzel Graham Bars
24 double graham crackers
1 1/2 c. coarsely chopped walnuts
1 1/2 c. broken stick pretzel pieces (about 1/4-inch pieces)
1 c. sweetened, flaked coconut.
1 c. brown sugar, firmly packed
1/2 c. butter
1/4 c. honey
1/2 c. evaporated milk
1 t. vanilla

Line a 10x15-inch baking pan with foil and spray foil with non-stick spray.  Place two double graham crackers across the width of the pan.  Repeat until all graham crackers are placed in the pan.  There may be a little room at the end of the pan not covered with graham crackers.  Fold the foil back next to the last row of graham crackers to form a wall.  Combine nuts, pretzel pieces and coconut in a medium bowl and set aside.  Place brown sugar, butter and honey in a medium saucepan and bring to a boil over medium heat, watching carefully and stirring often.  Boil and stir for 3 minutes.  Remove pan from heat and add evaporated milk and stir well.  Return pan to heat and continue to boil and stir another 3 to 4 minutes.  Remove from heat and add vanilla.  Mix well.  Pour over nut mixture and stir well.  Quickly turn onto center of graham crackers and spread out in an even layer.  Place pan in oven and bake at 325 degrees for 20 to 25 minutes until golden brown and bubbly.  Remove from oven and let cool to lukewarm.  Using a cookie sheet, flip crackers over and remove foil.  Cut bars apart between crackers and at the indentations in each double graham cracker.  Turn right side up and let cool completely.  Makes 48

If all this sounds like fun, you can find the schedule and all the information about it here  Check out the links below to see what other bloggers have made with honey and walnuts.

Cherry, Coconut and Cornflake Dream Bars-12 Weeks of Christmas Treats

With a topping chuck full of chopped candied cherries, coconut, cornflakes and nuts over a brown sugar shortbread-like crust, I like to call these Three C Bars.  I am told by "whomever they are" that Three C Bars would not be very search-engine friendly so hence the long title name.

This is week 8 of 2013’s 12 Weeks of Christmas Treats.  Thanksgiving is just over two week away.  The time is certainly flying.  I hope that you are checking out the links in this great party each week.  There are always wonderful recipes to add to your Christmas goodies.

This recipe is a bit different version of the ever-popular dream bar.  The cornflakes are an unusual addition and provide a bit of extra crunch to the topping.  The cherries make the bars look Christmas festive and can be red, green or a combination of both.  I used walnuts, but almonds, hazelnuts pecans are very good also.

An easy way to cut down on the amount of time that it takes to make the crust, is to cut the butter into fairly small cubes when you add it to the flour mixture.  This makes less effort with the pastry blender.  The cornflakes need to be folded into the egg mixture very carefully so that they aren't crushed.

These bars are a quick, easy and delicious addition to any holiday cookie platter.

Cherry, Coconut and Cornflake Dream Bars
1 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/4 c. butter or margarine
2 eggs at room temperature
1 c. brown sugar, firmly packed
1 t. vanilla
1/4 t. salt
1/2 c. chopped candied cherries
1 c. coconut
3/4 c. chopped nuts
1 c. cornflakes

Place flour and 1/2 c. brown sugar in a medium mixing bowl.  Cut butter or margarine into small chunks and add to the flour/sugar mixture.  Cut in with a pastry blend until the mixture looks like coarse cornmeal.  Pat evenly in a foil-lined 9x13-inch baking pan.  Bake at 350 degrees about 10-12 minutes or until golden.  (There may be some cracks in the crust.  It is OK.)  Meanwhile place eggs in a small mixing bowl and beat well.  Add the 1 c. brown sugar, 1/4 cup at a time, beating well after each addition.  Stir in vanilla and salt.  Add cherries, coconut and nuts  If the crust is not yet finished baking, set egg mixture aside.  Remove crust from oven.  Allow crust to cool slightly.  Add cornflakes to egg mixture, folding in very gently.  Carefully spread egg mixture over the top of the slightly cooled crust.  Return to oven and bake an additional 25 minutes.  Remove from oven and allow to cool slightly.  Lift from pan using the ends of the foil.  Cut into bars while still warm, pressing down with a knife to be sure to cut through the crust.  Place bars on a rack and cool completely.  Store tightly covered or in a zip top bag to keep the coconut and cherries soft.  Makes 36 bars.

Brenda from Meal Planning Magic continues to do a wonderful job of hosting this great holiday party.

If you would like to join us for the last few weeks, you can pop over here to sign up.

I am linking to these great parties:
Wednesday Whatits
Wonderful Wednesday
Your Whims Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Creative Munster Party
Whimsy Wednesday
Show and Share Wednesday
Wow Me Wednesday at Polka Dots On Parade

Be sure to check out the links below for other delicious treat ideas.

Coconut Pecan Drops-Saturday Sweet

Instead of calling these Coconut Pecan Drops, I almost called them Accident Cookies, but that is not very SEO friendly.  I wanted to do that because, the cookies came about because I misread the directions for a cookie recipe I was trying.

I mixed the coconut pecan frosting in with the rest of the ingredients, but that was not what I was supposed to do.  The frosting was to just be used as an icing.  After I realized what I had done, I had two choices:  throw everything out or go ahead and bake the dough and see what happened.

I chose to bake the dough.  What I ended up with was a  nice, soft cakey cookie.  The cake mix flavor can be varied to make several different flavors.  I used yellow cake mix, but I think butter pecan flavor would be great if you can find it in your area.  Of course, German chocolate or any chocolate cake flavor would be good also.

Have you ever made a mistake with a recipe that turned out to be OK in the end?

Coconut Pecan Drops
1 box (18 oz.) cake mix with pudding in the mix, your choice of flavor
1 can coconut pecan frosting
1 c. plain or vanilla yogurt (I used Greek)
1 egg
1/2 c. toasted coconut
1/2 c. chopped, toasted pecans

Place the cake mix in a large mixing bowl.  Add frosting and mix until very well combined.  Measure yogurt in a glass measuring cup.  Add egg and mix with a whisk until well blended.  Stir yogurt into cake mixture and stir until well blended.  Stir in coconut and pecans.  Drop by teaspoonsful onto greased baking sheet.  Bake at 350 degrees for 10 to 12 minutes until golden brown on the bottom.  Remove to a wire rack to cool.  Cookies will remain moist so store in a container with waxed paper between the layers.  Makes about 5 to 6 dozen cookies.

Linking to these great parties:
Freaking Awesome Friday
Weekend Potluck
Strut Your Stuff
Weekend Bloggy Reading
I'm Lovin' It
Link Party Palooza
Party Junk
Saturday Spotlight

Momofuku Milk Bar’s Compost Cookies-Secret Recipe Club

My assignment for this month’s Secret Recipe Club was Hezzi-D’s Books and Cooks.  Heather (Hezzi) has been blogging since 2010.  She posts great recipes and insightful book reviews.  I love to read, so this is a fun blog to spend time at.

When I went looking for a recipe to make, I, of course, found many delicious sounding ones to choose from.  Some that are on my “to make soon” list are Naan, Cinnamon Roll Pancakes, Bang Bang Chicken, and Soutzoukakia-Greek Meatballs.

Loving sweets as much as I do, I certainly had to check out all the goodies Heather has listed in her recipe index.  I am always intrigued by recipes with interesting names, so when I came across Momofuku Milk Bar’s Compost Cookies in the list, I knew I would have to check it out.  Living in the northwest all my life, I admit that I had never heard of Momofuku Milk Bar, but I love the idea of making a cookie from those little bits and pieces of ingredients I might have left in the pantry, so this is the recipe I made.

Heather had made some adaptations to the recipe she found at Cookies on Friday to reduce the fat and sugar content of the cookies.  I followed Heather’s recipe, but made some small changes.  I did not use the honey, increased the flour to 1 1/4 cups and reduced the salt to 1/2 t.

For the sweet add-ons, I used 1/4 c. each mini chocolate chips, crushed Dove chocolates (it took about 5) and flaked coconut.  I pounded the Dove chocolates with my metal hammer so that part was reduced to almost powder.  Next time I think I will just chop them with a knife.   For the salty add-ons, I used 1/4 c. each salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks.  What you could use for add-ons is only limited by the imagination.  I was planning to use crushed potato chips, but had that little bit of Ritz cracker crumbs hanging around.  I think I want to try crushed corn chips the next time I make these.  On the sweet side toffee bits and Butterfinger candy bars come to mind.   One add-on of each kind or three or four different ingredients for each add-on could be used.

I used my cookie scoop to  scoop the cookies onto a parchment–lined baking sheet (I make about 48 cookies) and chilled them for several hours.  I baked my cookies at 375 degrees.  I really like this process for cookies that need to be chilled and will use it in other recipes.

 Momofuku Milk Bar’s Compost Cookies
adapted from Hezzi-D’s Books and Cooks
6 T. butter, softened
3 T. applesauce
1/2 c sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 to salt
3/4 c. sweet add-ins (I used mini chocolate chips, crushed Dove candies, and flaked coconut
3/4 c. salty add-ins (I used salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks)

In a large mixing bowl, cream together the butter, applesauce, sugar and brown sugar.  Stir in the egg and vanilla until well blended.  Combine flour, baking powder, baking soda and salt.  Slowly stir into liquid ingredients just until well combined.  Fold in the add-ins.  Scoop tablespoons of dough onto a parchment-lined baking sheet.  Cover with plastic wrap and refrigerate at least 1 hour.  (Do not bake at room temperature).  Take cookie balls from refrigerator and place them 2-inches apart a parchment-lined baking sheet.  Return remaining cookies balls to the refrigerator.  Bake at 375 degrees 9 to 11 minutes or until browned on the edges.  Cookies will spread, puff up, then flatten.  Cool cookies on baking sheet for 3 minutes then transfer to a wire rack to cool completely.  Makes about 4 dozen.

I had an opportunity to make this recipe again and used crushed pretzels and chopped, salted cashews for my salty add-ins and chocolate-covered toffee bits and mini semi-sweet chocolate chips for my sweet add-ins.  I took some of this batch to work, and everyone who ate a cookie gave it a big thumbs up.  Thanks, Heather, for a great cookie recipe to add to my collection.

To learn more about joining in the fun of Secret Recipe Club visit the information page.

Linking to these great parties:

Inspiration Monday

Marvelous Monday

On the Menu Monday

Melt in Your Mouth Monday

Recipe Sharing Monday

Mix It Up Monday

Make the Scene Monday

Monday Funday

Manic Monday

Sweet Sharing Monday

Made by You Monday

Busy Monday

Lime Coconut Nut Bars

The ingredients that Sheryl at Lady Behind the Curtain picked for the May Dessert Challenge were coconut and lime.  Since I am not a fan of lime, I almost skipped this one.

However, I had managed to get my dates mixed up and missed last month’s challenge of pretzels and caramel, so I decided that I wanted to give it a go.  It is no secret that, given the chance, I will always elect to make a cookie, and the cookie is usually a bar cookie.  This time is no exception to that.  I looked through my favorite Farm Journal Homemade Cookies book for ideas, found a recipe that called for lemon juice and decided I could use lime juice instead.

I don’t usually have limes on hand, but I do keep a product called TrueLime in my pantry for those rare times that I use lime.  I opted to use that in my recipe, using 2 packets and 2 T. water.  Lime lovers could use the juice of a real lime, zest the lime and add it for more lime flavor.

I thought that almonds went well with the coconut, but any nut can be used.  Macadamia nuts would be good for a splurge, I think.

Since there is such a small amount of butter called for in the glaze, I place it in a medium, metal mixing bowl and put the bowl in the oven until the butter is melted.  Also please note that the recipe calls for sifted confectioners.  Measure a cup of confectioners sugar, sift it and measure again.  There will be more sugar than will fit into the cup.

A little confession here:  In a burst of ill-conceived creativity, I tinted the glaze green.  In retrospect, that was not such a good idea.  It did not look so good in the photos.  As usual, I was up against the fence and did not have time or ingredients to make another batch.  It certainly did not affect the taste, however.

Lime Coconut Nut Bars
adapted from Farm Journal Homemade Cookies

1 1/2 c. sifted flour
1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine
2 eggs, beaten
1 1/2 c. flaked coconut
1 c. brown sugar, firmly packed
3/4 c. chopped nuts
2 T. flour
1/2 t. baking powder
1/4 t. salt
1 c. sifted confectioners sugar
1 T. butter or margarine, melted
juice of 1 lime, about 2 T.

In a large mixing bowl combine flour and brown sugar.  Mix to combine.  Cut a cube of butter into several slices and add to flour/brown sugar mixture.  Using a pastry blender or two knives, cut butter into flour/brown sugar mixture until mixture resembles coarse cornmeal.  Turn into a foil-lined 9x13-inch baking pan, patting down firmly and evenly.  Bate at 275 degrees 10 minutes.  Wipe out the mixing bowl, add eggs and beat.  Stir in brown sugar, coconut, nuts, flour, baking powder and salt.  Gently spread on top of baked crust.  Increase oven to 350 degrees.  Bake 20 minutes.  Measure a cup of confectioners sugar.  Sift and measure again.  In a small bowl, combine confectioners sugar, melted butter and lime juice.  Spread over the top of the warm cookies.  Cool slightly, cut into bars.  Cool completely in pan on a rack.  Makes about 36 bars.

Teresa’s Tropical Bars

I named this recipe Teresa’s Tropical Bars to honor my friend and coworker.  She is my taste tester and cooking muse.   When I take something for her to try, she will make a comment like, “I wonder what it would be like if?”.  I am then off and running with whatever she suggested to see what would happen.

When I took the Salted Mixed Nut Bars for her to sample, she wondered what the cookie might be like with white chocolate chips and coconut.  I then began to think about a cookie with other tropical things besides coconut.

The result is this recipe which features a shortbread-like crust with a toffee topping embedded with dried pineapple and papaya, broken banana chips, coconut, chopped macadamia nuts and almonds.  A tribute to the tropics.

I give a range for the cookie mix because, if I am using the last of the mix, I usually just use the amount that I have, although I would not use less than the 2 1/2 cups.  Use of a larger amount of mix will just make the crust thicker.

I used a package of dried pineapple and papaya that I found at the Dollar Tree.  It measured about 3/4 c. chopped.

 
Teresa’s Tropical Bars
2 1/2 to 3 c. Holiday Cookie Mix
1 pkg (11 oz.) white chocolate chips
1 c. light corn syrup
1/4 c. butter
2 T. water
1/2 t. coconut extract (opt.)
3/4 c. of a combination of chopped dried pineapple and papaya
1/2 c. broken dried banana chips
1/2 c. coarsely chopped macadamia nuts
1/2 c. slivered almonds
1 c. flaked coconut

Measure cookie mix into a foil-lined 10x13-inch jelly roll pan.  Pat out to cover the bottom evenly.  Bake at 350 degrees 10 minutes or till light golden brown.  Remove from oven and set aside to cool 5 minutes.  Sprinkle pineapple, papaya, banana chips and nuts over crust evenly.  Sprinkle coconut over the top.  Set aside.  Place  white chocolate chips, corn syrup, butter and water in a medium sauce pan.  Cook and stir over medium heat, melting chips and butter and bringing to a boil.  Boil and stir 2 minutes.  Remove from heat and stir in coconut extract if using.  Quickly pour over mixture in jelly roll pan, spreading as evenly as possible.  Return to oven and bake 10-12 minutes.  Place pan on rack to cool.  Cut into 48 bars.

Linking to these great parties:
Weekend Potluck
Strut Your Stuff
I'm Lovin' It
Weekend Bloggy Reading
Saturday Nite Special

Chocolate Graham Marshmallow Drops

 

This is my favorite no-bake cookie/candy/confection whatever you want to call it.  I must confess that I posted the non-chocolate version last year as part of 12 Weeks of Christmas Treats 2011.

In that post I said to make a chocolate version simply use chocolate graham crackers.  That certainly works.  However chocolate graham crackers are not that easy to find in my area any more; and if found, are usually the brand names ones which are more expensive.

When chocolate and marshmallows were the ingredients for December’s Improv Challenge, hosted by Kristen from Frugal Antics of a Harried Homemaker, I decided to develop a chocolate version using regular graham crackers and cocoa.  So today, I present Chocolate Graham Marshmallow Drops.

As I said in my original post the recipe came from Better Homes and Gardens magazine many, many years ago, and I have never seen it anyway else since.

I takes about six double graham crackers to make the 1 1/4 cups.  Be sure that the eggs are at room temperature.  Place them in a bowl of warm water for 10-15 minutes if you did not remember to remove them from the refrigerator.

Chocolate Graham Marshmallow Drops
adapted from Better Homes and Gardens magazine
1/2 c. butter or margarine
1 c. sugar
2 T. cocoa
2 well beaten eggs
1 t. vanilla
1 1/4 c. graham cracker crumbs
2 c. mini Marshmallows
1/2 c. chopped walnuts
1/2 c. flaked coconut

In heavy saucepan, melt butter.  Stir in sugar and cocoa and mix until well combines.  Remove from heat.  Add well beaten eggs slowly, stirring constantly.      Return to heat; cook and stir over medium heat till mixture is thickened and bubbly.  Remove from heat; let stand 25 minutes at room temperature, stirring once or twice.  Add vanilla and stir.  Add graham cracker crumbs and mix well.  Blend in marshmallows, nuts, and coconut.  Drop from teaspoon onto waxed paper.  Let set.  Makes 3 1/2 doz.

January's Improv Challenge is bananas and nutmeg.  If you would like to join in next year for this fun link up, you can get all the details on Kristen's Improve Page.  You are not committed to participate every month.

Linking to Improv Challenge

Improv Cooking Challenge-Raisinet Crunch Cookies

 This is the third Thursday and time for another Improv Cooking Challenge.  Thursdays is also the day for 12 Weeks of Christmas Treats so I am posting twice today.  Apparently this is a week of sweets for me.

The two ingredients chosen by Kristen from Frugal Antics of a Harried Homemaker, the host of Improv Cooking Challenge, were oats and raisins.

I am not a fan of raisins, so I almost didn’t participate this month.  I like them in carrot and raisin salad and to eat out of hand, but have never cared for raisins in baked goods.  I do, however, like chocolate-covered raisins.  Weird, I know.

Since I am the Cookie Monster’s grandmother, I begin to think about using Raisinets (chocolate-covered raisins) in a cookie.  I found a cookie recipe that appealed to me in “The Cookie Jar” cookbook from Leisure Arts.  The recipe had many ingredients that I like in a cookie:  brown sugar, corn flakes, oats and coconut.  I substituted Raisinets for the raisins and was in business.

This is a cookie that is crunchy on the outside and soft on the inside.  The chocolate around the raisins added much to this cookie.  These make a great after-school snack.

Raisinet Crunch Cookies
from “The Cookie Jar’
3/4 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
3/4 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
2 c. crushed corn flake cereal
1 c. quick-cooking oats
1 c. sweetened, flaked coconut
1/2 c. Raisinets (this is the amount in a movie-size box I buy at Dollar Tree)

In a large bowl, cream butter or margarine and sugars until light and fluffy.  Add egg and vanilla and beat until smooth.  In a small bowl, combine flour, baking soda and baking powder.  Add dry ingredients to creamed mixture and stir until a soft dough forms.  Stir in corn flakes, oats, coconut and Raisinets until well blended.  The dough will now be fairly stiff.  Drop by tablespoonsful about two inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned.  Transfer to rack to cool.  Store in an air tight container.  Makes about 5 doz.

Check out the links below to find other great recipes using raisins and oats.  The ingredients for November's Improv Cooking Challenge will be sweet potatoes and honey.  If you would like to join in the fun, all the information including upcoming ingredient combinations can be found on Kristens Improv Page.

12 Weeks of Christmas Treats-Tropical Dreams

Here we are already at week four of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  I hope that your holiday goodie arsenal is being filled with all the wonderful recipes that are being posted.

As promised last week, here is a drop cookie recipe made from the Holiday Cookie Mix.  Eating this cookie will make your mind think of sunny beaches and warm breezes.  With pineapple, coconut and macadamia nuts, the tropics are just a bite away.

I like the pineapple to be very well drained for this so turn it out into a sieve over a measuring cup and let it sit for 15 or so minutes before I make the cookies.  I also press to pineapple down with the back of a spoon to remove any additional excess juice.  Save the juice for another use or just drink it for a treat. 

To toast the coconut, spread it in a shallow pie pan and bake at 375 degrees for about 5 to 7 minutes, checking every minute after 3 minutes.  It should just be getting golden brown around the edges.

The macadamia nuts really enhance this cookie, but almonds can also be used.

As a variation add 1 t. rum extract to make this into a Pina Colada cookie.

These make a nice addition to any Christmas cookie tray and are always a pleasant surprise. 

Tropical Dreams

3 c. Holiday Cookie Mix

1 (8 oz.) can crushed pineapple, well drained

1 egg

1 t. vanilla

1/2 c. toasted coconut

1/2 c. chopped macadamia nuts or almonds

Place cookie mix in a medium mixing bow.  In a small mixing bowl combine drained pineapple, egg and vanilla.  Mix until well combined.  Add pineapple mixture to cookie mix, stirring until mix is completely moistened.  Drop by teaspoonfuls onto foil-lined cookie sheet.  Bake at 375 degrees 10-12 minutes until just brown around the edges.  Remove to wire rack to cool.  Makes about 4 doz.

Check out the links below to see the great recipes that other bloggers have posted today.  There is still time to join in the fun.  Just see Brenda's post here for all the information. 

Ingredient Spotlight-German White Chocolate Chip Bars

The theme today over at Eat at Home’s Ingredient Spotlight is cake mixes.   I often make my own cake mix, but do keep commercial cake mixes on hand, especially flavors that are not easily duplicated at home.  German chocolate is one of those flavors.  It is true that German chocolate cakes can be made at home, but they must be made from scratch.

Recently I experimented with making bar cookies with cake mix.  I used a German chocolate cake mix and added chopped pecans, coconut and white chocolate chips which resulted in a brownie-like cookie with the flavor of a German chocolate cake.  Other flavors of chips can be used if desired.  Since I used only 1/2  cup, this is a chance to use up any small amounts of chips that may be left from other recipes.

These cookies are best kept in a sealed plastic bag to keep them soft.

German White Chocolate Chip Bars
1 German Chocolate Cake Mix (18 oz.)
1/2 c. water
1/4 c. salad oil
1 egg
1/2 c. chopped toasted pecans
1/2 c. flaked coconut
1/2 c. white chocolate chips

Place cake mix in a large mixing bowl.  Combine water, salad oil and egg.  Beat together well.  Pour liquid mixture into the cake mix and mix until well blended.  Stir in pecans, coconut and white chocolate chips, mixing well.  Pour into a foil-lined 9x13-in. baking pan.  Bake at 350 degrees 25 to 30 minutes.  Cool and cut into bars.  Makes about 36 bars.  Store in a zip-top plastic bag to keep soft.

Linking to: Ingredient Spotlight
Cast Party Wednesday
Wow Me Wednesday-Ginger Snap Crafts
Wow Me Wednesday-Polksdots on Parade
What I Whipped Up Wednesday
Show and Share Wednesday
Whatever Goes Wednesday 
Work It Wednesday

Frozen Chocolate Coconut Almond Joy

Here is another sweet recipe for a Saturday.  When I received my Foodie Penpal package this month, I received a package of these cookies.

I did not even know that coconut Oreos were available.  Well, I ate a few, and they were very good.  So good I decided that I wanted to make a dessert with some of them.  Chocolate and almonds always go well with coconut so I created this.

 

I used the cookies to make the bottom crust, then added a layer of cream cheese, powdered sugar, whipped topping and coconut.  I topped this layer with sliced almonds and then put chocolate no-machine ice cream on the top.  Tried this on hubby, and he approved.

Although this is a very easy recipe, there is chilling time involved, and it must be made ahead.

You won’t need the entire package of the cookies, so feel free to eat the excess.

Frozen Chocolate Coconut Almond Joy
1 pkg. Coconut Oreos (make 1 3/4 c. cookie crumbs)
1/4 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat)
1 c. powdered sugar, sifted
2 c. frozen whipped topping, thawed
1 to 2 t. coconut extract (optional, but I use it)
3/4 c. sweetened flaked coconut, toasted in oven until moisture has evaporated (watch carefully)
3/4 c. sliced almonds
2 c. whipping cream
1 can (14 oz.) sweetened condensed milk (can be fat free and you can make your own.
2 to 3 T. cocoa, depending on how chocolatey you like your ice cream

Combine crushed cookies and melted butter until well blended.  Press into the bottom of a 9x13-inch pan.  Chill 30 minutes.  Combine softened cream cheese and powdered sugar until well blended.  Fold in whipped topping.  Stir in coconut extract and coconut.  Spread cream cheese mixture on top of chilled cookie crust.  Sprinkle sliced almonds over the cream cheese mixture.  Press almonds into cream cheese mixture carefully with your hand.  Chill at least 30 minutes.  Whip cream with an electric mixer until stiff peaks form.  In another bowl combine sweetened condensed milk and cocoa until well blended.  Fold whipped cream into condensed milk mixture.  Spread whipped cream mixture over cream cheese mixture.  Cover and place in freezer at least 6 hours before serving.  This is very rich and will serve at least 12 to 15 people.  Enjoy.

Linking to Weekend Potluck
Sweets for a Saturday
Strut Your Stuff Saturday
Weekend Bloggy Reading
I'm Lovin' It Party
Busy Monday

Ingredient Spotlight-Pina Colada Macadamia Oatmeal Cookies

Recently I was looking through my mother’s handwritten recipe cards, and I came across a barely legible recipe for Pineapple Cookies.  I don’t remember eating these as a child so I believe that the recipe is something that she found after I was grown.  Mom did not handwrite recipes unless she thought they were very good so I decided to give the cookie a try.

I liked the fact that the recipe used all of a small can of crushed pineapple so there would be no leftovers to deal with.  It called for nuts but did not specify what kind.  I decided to add some additions to the recipe and made pina colada cookies.  These have all the good things from Hawaii with the added crunch from the nuts.   If the macadamia nuts seem a bit pricey, almonds can be used instead.

The recipe does use shortening, and I have not yet attempted to make them with butter so don’t know how that would turn out.

These are small, cake-like cookies with bits of pineapple and  nuts in them.  They are dainty and perfect for a party.

Pina Colada Macadamia Oatmeal Cookies
2/3 cup shortening
1 c. brown sugar
1 egg
1 t. vanilla
1/2 t. coconut extract (opt.)
1/2 t. rum extract (opt.)
1 c. (8 oz. can) crushed pineapple, undrained
2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 c. quick oats
1/2 c. flaked coconut, toasted
3/4 c. chopped macadamia nuts

Beat shortening and sugar together until creamy.  Add egg, vanilla, coconut and rum extract.  Beat well.  Stir in pineapple.  Combine flour, baking powder and salt.  Add to liquid ingredients and mix until well blended.  Mix in oats until well blended.  Stir in coconut and nuts.  Drop by teaspoonsful onto greased cookie sheet.  Bake at 350 degrees 10-12 minutes or until bottoms begin to brown and tops are set.  Make 6 dozen small cookies.

Linking to Ingredient Spotlight

Eating the Alphabet-Carrot Cake Carrots

This is my second post today as this is the second month of Eating the Alphabet which is being hosted by Brenda at Meal Planning Magic and posts on the 15th of the month.  This month we are doing C and D.  Help me out here, is there a "D" vegetable.  I like many "C" vegetables:  celery, cabbage, corn, cauliflower, and carrots so It was difficult for me to choose which veggie I would post about today.  I finally decided to make a dish with carrots.

I love cooked carrots if cooked properly.  I think most people who do not like cooked carrots have been subjected to too many overcooked ones.   Carrots should be cooked just until crisp, tender.  This doesn’t take as long as one would think.

Cooked carrots are naturally sweet, and I can eat them with just a little salt and pepper.  Most people, I think, like a little sweetness added to their carrots.  Today I am sharing a recipe that just , maybe, maybe, will be something even a non-carrot-eating person might try.

The addition of the coconut may be a bit of overkill, but I think it adds a touch of fun to the dish; and couldn’t we all use a little extra fun when we eat.

The original recipe has been in my computer recipe files for many years, and I have adapted it to take less butter and sugar to more carrots so I don’t feel so bad about taking a perfectly healthy vegetable and making it not quite so healthy.

The carrots can be cooked ahead, refrigerated overnight, the butter, brown sugar, and spices added and baked the next day.

Carrot Cake Carrots
1 1/2 lb. carrots, peeled and cut into about 2 1/2-inch long sticks
salt
3 T. butter or margarine (butter is best)
2 T. brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. chopped toasted pecans
3 T. toasted coconut

Place carrots in a saucepan and add water until it just barely comes above the carrots.  Add a pinch of salt.   Bring carrots to a boil and cook 3-4 minutes until just crisp tender.  Drain carrots.  Melt butter in same saucepan, add brown sugar, cinnamon and nutmeg.  Transfer carrots to a ovenproof casserole dish.  Add pecans and mix well.  Sprinkle the coconut over the top.  Cook in a 350 degree oven for 15 to 20 minutes.  Remove from oven.  Makes 6 servings. 

If you would like to expand your vegetable recipe repertoire, check out the links below to see what others have made this month.  It is not too late to join in the fun. The information for joining is here.  Your are free to sit out any month if necessary.

Cooking with the Journal-Glazed Pineapple Cookies

When doing cookies for Christmas platters, I like to throw in a little flavor difference among all the chocolate, almond and other usual flavors.  These little pineapple flavor bars add a taste of the tropics and come as a delightful surprise when people taste them.

Although the original recipe didn’t say to do so, I like to toast both the nuts and the coconut to bring out their flavors.  Macadamia nuts can be used to make the cookies taste even more tropical.  The recipe also called for evaporated milk.  I usually use half and half with good results.

Fess up time:  When I made the cookies in the photo I used baking powder not the baking soda called for. I also stirred in the coconut and walnuts instead of sprinkling them on the top.  (It was Just One of Those Days!).  Although these bars are very good, they are a bit sticky and didn’t rise very well.  If you make these, using the asked for baking soda and sprinkle the coconut and nuts on the the top, they will be a lot prettier and will not look like the picture.

Glazed Pineapple Bars
Farm Journal’s Best-Ever Cookies
Patricia A. Ward
Double Day & Co., 1980

2 1/4 c. flour
1 1/2 c. sugar
1 1/2 t. baking soda
1/2 t. salt
1 (20 oz.) can crushed pineapple in  juice
2 eggs
1 t. vanilla
1 1/3 flaked coconut, toasted if desired
1/2 c. chopped toasted walnuts or macadamia nuts
Vanilla Glaze (recipe follows)

Combine flour, sugar, baking soda, and salt in a mixer bowl.  Stir well.  Add undrained pineapple, eggs, and vanilla.  Beat until smooth using electric mixer at medium speed.  Pour batter into greased 15x10x1-inch jelly roll pan.  Sprinkle with coconut and walnuts.  Bake at 350 degrees 20 minutes or until batter begins to pull from sides of pan and no imprint remains when touched lightly with a finger.  Cool slightly in pan on rack.  Prepare Vanilla Glaze.  Poke bars all over with a toothpick.  Pour glaze over bars while they are still warm.  Cool completely.  Cut into 1x3-inch bars.  Makes abut 48.

Vanilla Glaze:  Combine 3/4 c. sugar, 1/2 c. butter or margarine, and 1/4 c. half and half or evaporated milk in a small saucepan.  Mix well.  Cook over medium heat until butter melts and mixture comes to a full rolling boil.  Remove from heat.

Cooking with the Journal-Chocolate Coconut Brownies

On the theory that one can not have too many brownies recipes, here is one for the coconut fan.  I like nuts in my brownies so usually add them, and the ones in the picture have toasted, slivered almonds added.

I am partial to brownie recipes that use cocoa and melted butter, and this is one of those.  A hint on the eggs.  Most baking recipes call for eggs to be at room temperature.  I almost always forget to take them out of the refrigerator ahead of time.  I have solved the problem by putting the eggs in a bowl, covering them with very warm water, and letting them set 10 minutes.  Presto-room temperature eggs.  I would add 1/2 to 1 t. coconut extract to these the next time for a more pronounced coconut flavor.


Chocolate Coconut Brownies
Choice Chocolate Recipe
Farm Journal Books, 1978

1 1/2 c. flour
1/2 c. cocoa
1/4 t. salt
1/2 c. butter or margarine, melted
2 c. sugar
4 eggs
2 t. vanilla
1 c. flaked coconut
1/2 c. chopped, toasted nuts (optional)

In a bowl, blend together flour, cocoa, and salt.  Mix well and set aside.  Melt butter.  I use a glass 1 or 2 cup measuring cup, cover it with a plastic sour cream container lid, and melt in the microwave.  Blend melted butter and sugar together, mixing very well.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients, beating well.  Stir in coconut and nuts, if using.  Spread mixture in greased 9x13-inch baking pan.  Bake at 350 degrees 25 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into squares.  Makes 24 to 36 brownies.

Linking to Totally Tasty Tuesday,
Tasty Tuesday
Time Out Tuesday
Sweets for a Saturday

Eighteen Dozen Cookies-Part 2

I first tasted this cookie at one of our after-church coffee hours.  I loved it so much that I tracked down the lady who brought the cookies and hounded her for several weeks until she gave me the recipe.  She did not have a name for the recipe.  I have since found this same cookie recipe under different names, such as Pantry Cookies, on the internet.  I also found this recipe in a Taste of Home cookie book, and that is the name I used.  This is kind of a cross between a crispy and a chewy cookie.  I think that is due to the Rice Krispies and the coconut.  I sometimes toast the coconut and the walnuts together for a slightly different flavor cookie.  That takes about 8 minutes in a 350 degree oven.  Watch carefully, checking at 5 minutes.  Warning:  these are very addictive.

Coconut Krispies
1 c. sugar
1 c. brown sugar
1 c. butter or margarine, softened
1 c. vegetable oil
1 egg
1 t. vanilla
1 t. salt
1 t. baking soda
3 1/2 c. flour
1 c. Rice Krispies (can be generic brand)
1 c. oatmeal (quick or regular)
1 c. coconut
1/2-1 c. chopped walnuts

Preheat oven to 350 degrees.  Cream sugar, brown sugar, butter and oil together until well blended. Add egg and vanilla.  Combine flour, salt, and baking soda.  Add to creamed mixture. Add remaining ingredients.  Drop onto ungreased cookie sheet and bake for 12-15 minutes.  Makes about 6 dozen.


Wisdom Gained from Experience:  This dough cannot be stored to bake later.  The oil separates from the rest of the dough and is difficult to mix back in.

Enjoy.  Back tomorrow with the third recipe