M & M Cookies – the best ever.

Okay – best M & M cookies ever. My mom always made these for Christmas, I am not sure why, but I tend to make them year round. I guess it just one of those things I make to make the Boy happy at anytime of the year – and, yes, it really does seem to work. I think I need picture of him eating them, but do not expect he will allow that at all.

D&D_20831 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 1/2 cups M & M’s, plain or peanut, but no – do not do peanut – just saying

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine.  Use a #30 disher to scoop dough onto a parchment-lined baking sheet and bake 10 minutes or until golden – turning half way through.

D&D_iPhone_image6I am not sure what else there is to say about this recipe that I have not said before. I keep Crisco in the fridge just for this recipe because I love it so much. Maybe it is just a reminder of my mom, but at the same time it is a really good cookie recipe too.

I am guessing it is a bit of both. Yep, it is.

 

Quaker Oatmeal Raisin (Walnut) Cookies

I am a total sucker for oatmeal/raisin/walnut cookies in just about any form imaginable. I am not sure why that is, because I do not remember eating loads of these as a kid and don’t remember my mom making them either. I guess it’s one of the strangely good combinations that as an adult I prefer over, say, chocolate chip or something.D&D_2006

It also does not hurt that somehow I think these cookies must be good for you. You know, oats are good for your heart, nuts are good for you, and raisins and just plain tasty. I eat these for breakfast and can feel really good about it. That might just be the best part of all. And it’s all total bullshit, but I can just about convince myself that it works. Yep, I can.

14 Tbs unsalted butter, room temperature
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups Quaker Oats (quick or old-fashioned)
1 cup raisins + a little more
1 cup coarsely chopped walnuts + a little more

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Over a piece of waxed paper, sift together flour, baking soda, cinnamon, and salt. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add in eggs, one at a time, and mix, then add vanilla. Add dry ingredients and then oats and mix well to combine. Stir in raisins and walnuts.

Using a cookie scoop (#30), scoop dough onto baking sheet and flatten them a bit. Bake 8 to 10 minutes or until lightly golden brown. Cool 1 minute on the baking sheet then transfer to a wire rack to cool completely.

source: Quaker Oats Company

Dulce de Leche Krispies

I have always loved rice krispie treats. They taste amazing and are dead simple. My mom always made them around the holidays – I really do not remember them any other time to be honest, but I will make the when ever the mood strikes.  And make them you should because the store bought ones are vile.

The first time I made a mistake with rice krispie treats, it turned out to be an excellent depth to the general recipe on the box. I let the butter brown just a little bit – wow – that made a different.

So the next time, I did the same thing and then added some vanilla to the mix. Even better.

And then I did all of the above and salted them with crushed Maldon salt* and it was stunning.

I think this idea also will work for me. I am a huge fan of dulce de leche – so much that I will purchase dulce de leche ice cream and I am really not a fan of ice cream in general. That should be impressive. It is to me.D&D_1917

I got this recipe from Food & Wine magazine online and just had to give it a go. The author, Marcia Kiesel, switches out the marshmallows for the dulce de leche. The addition of nuts is also an interesting twist. I think that will inspire me to try different nuts – salted pistachios perhaps – in the future just so see how it works.

2 dozen krispies

3/4 cup crispy rice cereal
1 1/2 teaspoons canola oil, divided
3 1/2 ounces blanched sliced almonds
5 tablespoons dulce de leche at room temperature, plus more for topping
Sea Salt

Preheat the oven to 350 degrees. In a large bowl, toss the rice cereal with 1 teaspoon of the vegetable oil. Spread the oiled rice cereal in an even layer on a large nonstick rimmed baking sheet lined with parchment paper. Bake until the rice cereal is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.

In a the same large bowl, mix the sliced almonds with the toasted rice cereal. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice cereal and almonds thoroughly.

Line nonstick rimmed baking sheets with parchment and spray lightly with cooking spray. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the krispies with salt. Bake them until they are lightly browned, about 12 minutes.

Let the krispies cool on the baking sheets for 1 minute. Carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.

The krispies can be stored in an airtight container overnight. Guessing they won’t last much longer than that.

Source: Food & Wine

9 June 2017 – The Boy really liked them and they went over well in the test kitchen.

 

Peanut Cookies

Since making the peanut butter & jelly bars, I have quite a few honey roasted peanuts left. This is not something I will eat straight out of the can, but I need to do something with them and came across this idea while looking for something else peanut butter to make. I seem to be on a peanut butter trip of late, but everything I’ve made recently has gone over well with my test kitchen (read: guinea pigs who I like making happy).D&D_1990

8 Tbs unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1 cup honey roasted peanuts
2 ozs semi-sweet chocolate, melted and cooled (optional)
little bit of Maldon salt on top, because …. it is amazing

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Over a piece of waxed paper, sift together flour and baking powder

In the bowl of a stand mixer, cream butter, sugars until mixture is lighter. Add egg and vanilla and mix well. Add the dry ingredients and blend to incorporate.
Mix in peanuts.

Using a cookie scoop (#), scoop batter two inches apart on baking sheet. Bake about 10 minutes or until the cookies are light brown. Cool on the sheet for 2 minutes, then move to wire rack to cool completely.

Drizzle with melted chocolate. Yep, did not do this. But they were still really good.

Source: Epicurious

This was a really interesting idea and I liked it quite a bit. Will I make them again, sigh, not sure. I guess if I have more honey roasted peanuts, yes, but otherwise, I don’t think I will go out of my way for it. Not bad, but not good enough to be in the major rotation of cookies. Lord know there are so many other cookies to try and make – especially if they are lemon cookies – my favorite.

Toffee Macadamia Nut Cookies

So, I had a half a can of macadamia nuts lounging around in the refrigerator – I always either refrigerate or freeze nuts – and wanted to do something other than the typical white chocolate macadamia cookie. They are great, don’t get me wrong, and I did make a batch of them, but there has to be something else to do with macadamia nuts. And this recipe just happened to fall into my lap.D&D_1972

I made the dough first thing in the morning with the plans to bake them at the end of the day, so they will be in the fridge aging for about 6-7 hours. I like to do this when ever possible. To my mind, it makes for more relaxing baking. Make the dough, then in a day or two bake the cookies. This is also the way I get a decent bit of baking done during the week.

1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg, room temperature
1 tsp vanilla
1/2 cup toffee bits + a little more
1/2 cup coarsely chopped macadamia nuts + a little more
flakey salt, such as Maldon, for sprinkling

Preheat oven to 375 degrees F. Over a piece of waxed paper, sift together flour and baking soda.

In the bowl of a stand mixer, cream together butter and sugars until well combined and lighter. Mix in the egg and the vanilla. Stir in dry ingredients until flour just disappears. Do not over mix. Stir in toffee and macadamia nuts.

Using a cookie scoop (#), scoop out dough and place a couple inches apart on a parchment-lined baking sheet. Sprinkle each cookie generously with flaky salt and bake for 12-15 minutes, until the edges are golden, but the centers are still soft-ish. Let cool on baking sheet 5 minutes and transfer to wire rack to cool completely.

source:  iamafoodblog.com/toffee-macadamia-nut-cookies/

Went for 11 minutes and that was a bit of a mess. Tossed those out – 8 minutes, turning half way through was the best bet,

These went over well at the test kitchen (office and students). That makes me happy. I like making things that people like.

24 June 2017

 

White Chocolate Macadamia Cookies

I know I have done this cookie over and over again – with lots of different recipes, but what the hell else are you going to do with macadamia nuts. I mean, really. It is a thing for a reason. I will try to find something else to do with because, dear lord, they are expensive – no, really expensive. And I cannot waste them. I store them in the fridge – like I do all my nuts – freezer or fridge. It makes total sense and saves a lot of money over time. D&D_1959

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
12 Tbs unsalted butter, room temperature
1 cup packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 cup white chocolate chips – and a little more
1 cup salted Macadamia nuts, coarsely chopped – and a little more

Sift together over waxed paper the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat butter, and brown sugar until light and fluffy – about 4 minutes. Beat in egg, then yolk, then vanilla until just creamy.  Add dry ingredients and mix until just combined. Using a spatula, add the white chocolate chips and Macadamia nuts, mixing well. Cover and refrigerate overnight.

Preheat oven to 375 degrees*. Line baking sheet with parchment paper. Scoop (#20) dough onto parchment about 3 inches apart. Bake for 12 minutes, turning half way though. Let cookies cool on baking sheet for a couple of minutes then move to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days. But they just do not last that long  – just saying.

source: Food & Wine

* this is a bit higher for cookies than then usual, but it seemed to work.

 

Peanut Butter Cornflake Cookies 

I am typically not a fan of no bake cookie things, excepting Rice Krispie treats, but I thought to give this a go. It reminds me of something completely random my mom made me as a child – one day, I will try to explain it, but I am sure it will not make any sense to anyone but me. That said, these are flavors of my childhood excepting the cornflakes. I think they are kind of cute in their on strange way.

D&D_19561 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla
6 cups corn flakes

In a large saucepan, add sugar, then spray measuring cup with vegetable spray and add peanut butter and light corn syrup. Cook over medium to medium high (depending on your cooktop) until the middle of the mixture starts to boil. Stir constantly so sugar and peanut butter don’t burn. Remove from heat and stir in vanilla and cornflakes until evenly coated.

Spray a #20 disher with vegetable spray and scoop and drop on to waxed paper. Do this quickly before the mixture sets up. Let cool on waxed paper for 30 minutes. Store at room temperature.

Thoughts: These are super sugary. But in small doses are good. Hope The Boy and my test kitchen at the office enjoy them.

I think they work because corn flakes have, pretty much, no flavor.

And the votes from my test kitchen are in and they are very positive. I do wonder what this might be like with, wait for it, pretzels.

17 June 17

Source: www.spendwithpennies.com/peanut-butter-cornflake-cookies/