Menu:Cookie

Chocolate Nutella Cookies Recipe

Yield: Makes 6 dozen.
Ingredients

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white sugar

1 cup of Nutella

1/2 teaspoon of vanilla

2 eggs

2 cups, plus 2 tablespoons of all-purpose flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

1/2 cup of chopped hazelnuts

Method
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light
and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the
bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the
vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting
eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully
incorporated, scraping down the bottom and sides at least once to ensure even
mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten
minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie
sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or
two before transferring to a wire rack to finish cooling.

Menu: Cookies
Butterscotch Cookies Recipe

Yield: Makes 4 dozen

Ingredients

12 tablespoons unsalted butter, cut into tablespoon sized slices

1 3/4 cups dark brown sugar

1/2 teaspoon salt

1 egg

1 egg yolk

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

Sugar Dredging Mixture

1/4 cup dark brown sugar

2 tablespoons sugar

Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and
unpleasant.
Method
1 Preheat oven to 375F and line baking sheets with parchment paper. Vigorously
whisk together the flour, baking soda, and baking powder and set aside. Mix
together the sugar dredging mixture in another bowl and set aside.
2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat.
The butter will foam a bit before subsiding. Once the butter takes on a tan color and
begins to smell nutty take it off of the heat. Add the other two tablespoons of butter
and mix it in until it melts. (See tutorial on how to brown butter.)
3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the
brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix

together, scraping down the sides and bottom of the bowl at least once. Add the
flour mixture in three increments being sure to scrape down the sides and bottom
once or twice. Mix just until the flour is incorporated. The dough will be very thick.
4 Take 1/2 to full tablespoon-sized pieces of dough (you can make them a bit bigger
or smaller to your liking, just make sure the pieces of dough are all the same size)
and gently roll them into ball shapes. Dredge them in the sugar dredging mixture
until well-coated. Place on the baking sheet and sprinkle with a little bit of the
sprinkling salt (be reserved with the salt as very little goes a long way).
5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to
over-bake. Allow to cool on the sheet for one minute before transferring to a wire
rack to cool completely. Tastes best with a glass of milk for dipping.

Menu: Cookies
Browned Butter Oatmeal Chocolate Chip Cookie Recipe

Prep time: 30 minutes

Cook time: 20 minutes

Yield: Makes about 30 cookies.

Brown the butter first, as the butter is cooling, prep the other ingredients.
Ingredients

1 cup (2 sticks, 8 oz, 225 g) unsalted butter

1 1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup brown sugar, packed

1/2 cup white granulated sugar

2 eggs (large), lightly beaten

1 teaspoon vanilla extract

2 Tbsp water

1 1/2 cups bitter-sweet chocolate chips

1 cup chopped pecans (optional)

1 cup sweetened, shredded coconut (optional)

3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not
instant)

1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized

stainless-steel saucepan. (It's important to use a saucepan that has a light,
reflective interior like stainless steel, otherwise you won't be able to see the butter
browning.) Heat on medium. Melt the butter, whisking so that the butter melts

evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then
the foam will subside. Whisk frequently to check underneath the bubbly surface. At
some point, browned bits will form at the bottom of the pan and the butter will
begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to
burnt. When the browned bits begin to form, remove the pan from the heat. Pour
the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a
bit while you prepare the other ingredients
2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon
together in a large bowl.
3 Preheat oven to 350F (175C). Place the browned butter (along with the browned
bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed
for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more
minutes on medium speed until smooth and light.
4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture.
Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as
the recipe calls for, you will probably not need this much extra liquid.)
5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in
the oatmeal. Up to this point you can make the dough up to a day and a half ahead
and store in the refrigerator.
4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper.
Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie
sheet. Make sure you have about 2" of space between each cookie, as they will
flatten a little and spread on the cookie sheet. Bake at 350F (175C) for 10
minutes, or until they are just brown around the edges, but still soft in the center.
They will firm up as they cool. (If you want them crispier, you can bake them from
12-14 minutes. 10 minutes will help yield a more chewy cookie.)
5 Take the cookies out of the oven and let them cool for two or three minutes on the
hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies
to a wire rack to cool. They will continue to be soft until completely cooled. Once
completely cooled, store in an airtight container.

Menu:Cookies
Cinnamon Snap Cookies Recipe
Print

Prep time: 30 minutes

Cook time: 12 minutes

Dough chilling time: 2 hours

Yield: Makes about 4 1/2 dozen cookies.

Ingredients

2 cups + 2 tablespoons all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

12 tablespoons unsalted butter (3/4 cup or 1 1/2 sticks), at room temperature

2/3 cup sugar

1/2 teaspoon vanilla extract

1/4 cup honey

1 large egg

extra sugar and ground cinnamon for coating

Method
1 Whisk together the flour and spices: Vigorously whisk together the flour,
baking soda, salt, cinnamon, ginger, and cloves. Set aside.

2 Beat butter and sugar, add egg, vanilla, honey: Beat the butter and sugar
together in an electric mixer on medium speed until light and fluffy, about
4 minutes. Add the honey, egg, and vanilla extract and beat for another minute on
medium until well incorporated. Be sure to pause halfway through to scrape down
the sides and bottom of the bowl.
3 Mix dry ingredients into wet: Slowly add the dry ingredients to the butter
sugar mixture and mix until they are incorporated into the dough and the dough is
smooth.
4 Work dough into logs, wrap in plastic, chill: Lightly flour a work surface and
divide the dough into two equal parts. Lightly roll them out into logs about 2-inches
in diameter. Place them on pieces of plastic wrap and wrap them up and carefully
smooth the logs out. Place in the freezer and chill at least 2 hours, preferably
overnight.
5 Preheat the oven to 350F
6 Line baking sheets: Line two baking sheets with parchment paper or silicone
mats.
7 Make cinnamon sugar: Set aside a small bowl and add some cinnamon and
sugar in whatever proportions you enjoy best (I find 1/4 cup of sugar to a teaspoon
of cinnamon is perfect for me, but taste and go with what works for you).
8 Slice dough into rounds, press in cinnamon sugar: Slice the dough into 1/4inch rounds with a sharp knife. Take each round and press one side into the
cinnamon sugar you mixed earlier. Place the dough round sugar-side up. Give the
cookies plenty of space as they will spread when they bake.
9 Bake at 350F for 10-13 minutes: Bake at 350F for 10-13 minutes or until a
dark golden-brown. Be sure to watch them very carefully after 10 minutes as they
can burn very quickly. The cookies will puff up a bit and remain soft once out of the
oven. Don't worry as they will become crisp as they cool. Allow the cookies to cool
on the sheet for a minute before transferring to a wire rack to cool completely.

Menu:Cookies
Giant Ginger Cookies Recipe
Print

Prep time: 20 minutes

Cook time: 13 minutes

Cooling time: 16 minutes

Yield: Makes two dozen 4-inch cookies

Ingredients

4-1/2 cups all-purpose flour

4 teaspoons ground ginger*

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon*

1 teaspoon ground cloves*

1/4 teaspoon salt

1-1/2 cups butter (3 sticks), room temperature

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of
pumpkin pie spice.
Method
1 In a medium mixing bowl stir together flour, ground ginger, baking soda,
ground cinnamon, ground cloves, and salt; set aside.
2 In a large mixing bowl beat together butter with the 2 cups granulated sugar.
Beat until combined, scraping sides of bowl occasionally. Beat in eggs and
molasses. Beat in the flour mixture, using a wooden spoon.
3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup
coarse or granulated sugar. Place about 2-1/2 inches apart on an un-greased
cookie sheet.
4 Bake in a 350F oven for 12 to 14 minutes or until cookies are light brown and
puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.
Store in a tightly covered container at room temperature for up to 3 days or in the
freezer for up to 3 months.

Menu: Dessert
Rocky Road Parfaits
Ingredients

1 4-serving-size package chocolate or chocolate fudge instant pudding mix

2 cups milk

1/2 cup frozen whipped dessert topping, thawed

1/4 cup unsalted peanuts, coarsely chopped

1/4 cup tiny marshmallows

Chocolate curls (optional)

Directions
1. Prepare pudding mix according to package directions using the milk. Remove
3/4 cup of the pudding and place in a small bowl; fold in whipped topping
until combined.
2. Divide remaining plain chocolate pudding among four 6-ounce glasses or
dessert dishes. Top with dessert topping mixture. Let stand for 5 to 10
minutes or until set.
3. Sprinkle with peanuts and marshmallows. If desired, garnish with chocolate
curls.

Menu:Dessert
Mocha Chocolate Mousse
Ingredients

1 1/2 cups chocolate milk or milk

2 -3 teaspoons instant coffee crystals

1 4-serving-size package instant devil's food chocolate pudding mix

1 1 1/4 - ounce envelope whipped dessert topping mix

2 cups strawberry halves and/or banana chunks

Miniature semisweet chocolate pieces, chocolate sprinkles or chopped

chocolate-covered espresso beans (optional)

Directions
1. In a large bowl, combine milk and coffee crystals. Let stand for 5 minutes to
dissolve crystals.
2. Stir in pudding mix and dessert topping mix. Beat with an electric mixer on
low speed about 30 seconds or until moistened. Beat on high speed about 4
minutes or until fluffy. Alternately spoon chocolate mousse and strawberries
into 6 individual parfait glasses. Serve immediately or chill until serving time.
If you like, garnish with chocolate pieces. Makes 6 servings

Menu:Dessert
Quick Whoopie Pies
Ingredients

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened

1/4 cup butter, softened

1/2 of a 7-ounce jar marshmallow creme

12 soft chocolate cookies or your favorite soft cookies

Directions
1. For filling, in a medium mixing bowl beat cream cheese and butter with an
electric mixer on medium to high speed until smooth and fluffy. Fold in
marshmallow creme.
2. Spread filling on bottoms of half of the cookies. Top with the remaining
cookies, bottom sides down. For firmer filling, wrap and chill about 2 hours
before serving.

Menu:Dessert
Quick Strawberry Cheesecake
Ingredients

2 ounces Brie cheese, softened

1 3 - ounce package cream cheese, softened

2 -3 tablespoons sugar

1 teaspoon lemon juice

2 cups sliced fresh strawberries

1/2 cup butter toffee-glazed sliced almonds

Honey (optional)

Directions
1. Remove and discard the rind from the Brie. In a medium bowl, beat Brie,
cream cheese, sugar, and lemon juice with an electric mixer on medium
speed until almost smooth. Set aside.
2. Divide half of the strawberries among four parfait glasses or water goblets.
Top with half of the cheese mixture and half of the almonds. Repeat layers
once more. If desired, drizzle with honey.

Menu:Batter Cake

Ingredients
1 h 10 m
servings 278 cals

+1 cup margarine, softened

+2 cups white sugar

+4 eggs
+6 bananas, mashed
+2 teaspoons vanilla extract
+3 cups all-purpose flour
+2 teaspoons baking soda
+1/4 cup unsweetened cocoa powder
+1 cup lite sour cream
+1 cup semisweet chocolate chips

Procedure
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf
pans.

2.In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and
vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and
chocolate chips. Pour batter into prepared pans.
3.Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of
a loaf comes out clean.