Tag Archives: bake

Microwave Oven Cashew Brittle

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I wanted to try and make something besides cookies and brownies so I decided to make some Brittle!

And since I already had Cashews at home, I thought Hey, why not?

And this recipe is easy enough for you to make it with your kids, or if you’re bored!

No need for a candy thermometer or the hassle!

Just as an FYI though, I would pam/butter anything you use to mix the ingredients or stir or spread out. Otherwise it’ll stick on there super fast!

Ingredients:

1 cup cashews (you can use up to 1 1/2 cups if you want)

1 cup white sugar

1/2 cup light corn syrup

1 tablespoon butter

1 pinch salt

1 teaspoon vanilla-extract

1 teaspoon baking soda

Directions:

1. You can grease the cookie sheet but I found it much easier to use parchment/wax paper instead. It cleans up a lot easier as well. So line a baking sheet with parchment paper.

2. In a glass bowl, combine the sugar, corn syrup and salt. You can mix it around a little so the corn syrup mixes in with the sugar. Microwave for 5 minutes.

3. Crush up some Cashews and mix them into the bowl after the initial 5 minutes in the microwave.

4. While waiting for it to microwave, combine the softened butter, vanilla and baking soda into a separate bowl. You can use a tiny bit more baking soda if you want to make it less hard and easier for children and elderly people to eat.

5. Get a wooden spoon or a metal spatula and cover it with butter or pam.

6. After the sugar mix is done microwaving, remove it carefully and quickly mix in the butter mixture. The whole thing will be foamy.

7. If you want an easier cleanup, you can also pam the side of the bowl from which you are going to pour the brittle from. Pour the mixture immediately onto the parchment paper lined cookie sheet.

8. Let cool for 15 minutes, or until set.

9. Break into pieces, store in an airtight container and enjoy!

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Chocolate Chip cookies with White creme + Milk Chocolate Hershey’s Kisses inside

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I was once again struck with the sudden urge to bake something so I thought, “Hey, why not?”

So I decided to use up the rest of the Hershey’s Kisses that I had to make different cookies out of them!

They worked out pretty well!

So here is the recipe:

Ingredients:

At least 48 Hershey’s Kisses (You can use whatever flavor that you prefer)

1 cup (2 sticks) of butter, softened

1/3 cup white sugar

1/3 cup brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup Chocolate Chips (Again, you can use White or Dark chocolate chips, or whatever else you prefer)

Directions:

1. Preheat oven to 375 degrees.

2. Beat the butter, both sugars and the vanilla in a large bowl until thoroughly blended.

3. Slowly add the flour to the wet mixture and mix until smooth.

4. Fold in the chocolate chips.

5. Unwrap however many Hershey’s Kisses you will use immediately.

I baked the cookies 1 cookie sheet at a time so I unwrapped 12 Hershey’s Kisses for the first batch.

6. Get some dough and start to mold it around the Hershey’s Kiss, making sure to cover it completely. Shape them into balls and place them on the ungreased cookie sheet.

7. Bake for about 10-12 minutes or until set.

8. When you remove them, cool them slightly and then remove the cookies from the cookie sheet to either a wire rack or some newspaper.

And voilĂ ! You have yourself some delicious cookies to eat and share!

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Snickerdoodle Cookies Recipe

2013-02-16_10-00-40_689Since I had a hair appointment and a German Club meeting at the beach, I decided to bake some Snickerdoodle cookies for both occasions!

Turns out my hair stylist’s favorite cookies are Snickerdoodle! Score!

My hair turned out amazing too! (Mostly because I didn’t wait FOREVER to get it touched up).

So here’s the recipe that I used:

It says it makes 4 dozen cookies but I make my cookies a little bigger AND Mark ate most of the batter.

Ingredients:

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. Mix 1 1/2 cups of sugar, butter, shortening and eggs in a large bowl.

If you need to soften the butter, about 13-15 seconds or so in the microwave should be good.

Mix until well blended.

3. In a smaller bowl combine the flour, cream of tartar, baking soda and salt.

4. Slowly mix in the dry ingredients into the butter mixture.

5. On a plate mix the 1/4 cup of sugar and the cinnamon together.

6. Shape the dough into 1 inch balls and then roll the balls in the cinnamon-sugar mixture. You can make the dough balls a little bigger if you want bigger cookies.

7. Place the cookies on an ungreased cookie sheet about 2 inches apart from each other.

8. Bake the cookies for about 8-10 minutes or until set. Make sure to remove the cookies from the sheet to either a wire rack or some newspaper to let them cool. If you keep them on the cookie sheet for too long the bottoms will get a little overcooked and hard.

Enjoy!

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Valentine’s Day Hershey’s Kiss Peanut Butter Cookies!

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I made some Peanut Butter cookies with Swirl Hershey’s Kisses today for Valentine’s Day!

I know V-day is on Thursday but there are some people I only see on Wednesdays so I thought I should bake some goodies a little early so that I could share them with everyone!

Mark has been devouring them like hot cakes! Haha.

So here is the recipe!

Ingredients:

-1/2 cup shortening

-3/4 cup peanut butter

-1/3 cup white sugar

-1/3 cup brown sugar

-1 egg

-2 tablespoons milk

-1 1/2 cups flour

-1 teaspoon baking soda

-1/2 teaspoon salt

-A little extra white sugar to roll the cookie dough in

-At least 30 Hershey’s Kisses (doesn’t hurt to have more just in case) 1 bag is more than enough

Directions:

1. Preheat the oven to 375 degrees.

2. Mix the shortening and the peanut butter.

You can use a mixer but since mine has not come in the mail I just folded them together and it worked out great!

3. Mix in sugars and fold/mix until light and fluffy.

4. Add the egg, milk and vanilla. Continue to beat/mix well.

5. In a separate smaller bowl combine the flour, baking soda and salt. Gradually mix the dry mix into the peanut butter mixture.

6. Shape the dough into 1-inch balls and roll them in the extra white sugar.

7. Place the sugared dough onto an ungreased cookie sheet and bake for about 8-10 minutes.

They will come out looking about the same shape that they had when you put them in, but don’t be alarmed.

8. While the cookies are baking, unwrap however many Hershey’s Kisses that you need so that you will have them ready when the cookies are done baking.

9. Pull out the cookies, they should be lightly browned, and immediately place a Hershey’s Kiss on each cookie and press down slightly.

This will give it the flat cookie shape.

You can use whatever flavor Kisses that you like. I think they’re just a little more colorful with the Swirl Kisses.

You can either enjoy them at home or do what I did and gently place them in little plastic bags and tie a red ribbon on top.

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As a warning though, be careful when you package them because it will take some time for the Kisses to harden again. They will be melty for quite a while. But that’s what makes it so delicious right?

Enjoy and Happy Valentine’s Day!

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Half-Batch Chocolate dough cookies with milk & white chocolate chips

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Made a half-batch of cookies so I thought I’d share the recipe with you!

They were SO delicious!

I think Mark ate most of the batter before I could get it on the pan into the oven. But…in his defense, it was some of the best tasting cookie batter I’ve ever had.

So here is what you need:

Ingredients:

– 1 cup + 2 tablespoons flour

-1/2 cup butter

-1 large egg

-1/2 teaspoon salt

-1/2 teaspoon baking soda

-6 tablespoons of firmly packed brown sugar

-6 tablespoons sugar

-1/2 teaspoon vanilla extract

-3/4 cup white chocolate chips

-3/4 cup milk chocolate chips

-3 tablespoons cocoa powder

Directions:

1. Preheat the oven to 375 degrees.

2. Cream together the butter and the sugars. You can take the butter and open the sides and microwave it for about 13-15 seconds so that it becomes soft. Make sure to watch it so it doesn’t melt and make a mess.

3. Add the vanilla and the egg and continue mixing. Mix well.

4. Add the flour, salt and baking powder into the same bowl. Usually you would do this separately but since it is a half batch recipe it is easier to mix it all together without having to do it in parts. Mix well until everything is consistent.

5. Add in the cocoa powder and mix it in.

6. Fold in the chocolate chips.

7. On a ungreased cookie sheet, drop round spoonfuls of the dough. I usually use an ice cream scoop and it works out pretty well.

8. Bake for about 8-10 minutes. They should still be soft so when you take them out of the oven let them cool on the cookie sheet for a few minutes before you transfer them onto wire racks or newspaper.

9. Enjoy and share!

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