Recipes

Superbowl Sunday Desserts

So for SuperBowl Sunday, I was told to bring dessert.  What should I make?  Then, it came to me.  One of my friend’s son had requested Reese peanut butter cup cookies.  So I decided to make my own concoction of chocolate chip with Reese peanut butter bits.  My brother made a request for mini cheesecakes.  So, there it was decided–chocolate chip with Reese peanut butter bits and mini cheesecakes for dessert.

Chocolate Chip with Reese Peanut Butter Bits Cookie (Makes approximately 30 cookies, depending on size)

These cookies were amazing!!!  I had set some aside for myself to bring as a snack for work, but that didn’t work out too well.  A couple tips for this recipe:

  • Be sure that the butter is at room temperature.
  • If the dough is warm, put it in the refrigerator so that it can be chilled before doling it out onto the cookie sheet.

IMG_7643

Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt (if using salted butter, reduce to 1/2 tsp. salt)
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 12 tablespoons granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 package of mini chocolate chips
  • a little more than 1/2 package of mini Reese peanut butter cups, partitioned into fourths

Directions:

  1. Preheat oven to 350°.
  2. Line cookie sheets with parchment paper.
  3. Sift flour, baking soda, and salt in a medium bowl.
  4. Using an electric mixer, beat together the butter and sugars at medium speed for approximately 2 minutes, until smooth.
  5. Add the eggs and vanilla.  Mix on low speed until incorporated.
  6. Gradually add the flour and mix.
  7. Add the mini Reese peanut butter cups and mixed on medium speed.  The peanut butter cups will break apart and that’s okay.
  8. Add the chocolate chips and mixed.
  9. Chill dough, if necessary.  Otherwise, scoop onto cookie sheet.
  10. The time in the oven will depend on your cookie size.  If you scoop using a large ice cream scoop, then you’ll need at least 13-15 minutes.  If you are just doing 1-1 1/2 inch balls, then 11-13 minutes should do.
  11. Let the cookies cool on the baking sheet for at least 5 minutes before you take them off.
  12. Transfer to a cooling rack.

Mini Cheesecakes (Makes 20 cheesecakes)

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Ingredients:

  • 3/4 of a sleeve of chocolate or regular graham crackers (1 cup of crumbs)
  • 3 1/2 tsp. butter melted
  • 3-8oz. cream cheese, softened
  • 1 cup powdered sugar
  • 6 tsp. lemon juice
  • 3/4 tsp. almond extract or 1 1/2 tsp. vanilla
  • 3 eggs
  • topping, if desired

Directions:

  1. Preheat oven to 350°.
  2. Line muffin or cupcake tin with liners.
  3. Crush crackers until you have about 1 cup of crumbs.  Add melted butter and mix well.
  4. Place 2 teaspoon in each cup and press down with a mini spice jar.  (Helpful hint my friend gave me is to get plastic food wrap and wrap the jar before pressing the crumbs down.  It makes for easy cleanup after.)
  5. Using an electric mixer, combine the cream cheese, sugar, lemon juice, vanilla or almond extract, and eggs until it is light and fluffy.
  6. Place mixture into a piping bag or a ziplock bag and snip off corner.  Squeeze the mixture evenly into the liner.
  7. Bake 15 minutes or until set.
  8. Cool completely before taking the liners off.

Super Bowl or not, these desserts are yummy in my tummy.

Holiday baking

A snow day in December consists of baking cookies followed by cuddling with the dog and watching Christmas movies all-day with popcorn and a glass of wine.  I like to bake cookies and give them as gifts to my coworkers, family, and friends this time of year.

Today I made several different kinds of cookies.  I started with a strawberry white chocolate chip cookie.  Then, the classic, chocolate chip cookies (but mine are soft.)  The last two were requests from 2 of my favorite people–oatmeal raisin cookies and Reese peanut butter cup chocolate chip cookies.

Strawberry White Chocolate Chip Cookies (Makes 12-16 cookies) 

This recipe is quite easy.  It requires only 4 ingredients.  Love the color of the cookies and you can even make them again for Valentine’s Day.  The one thing, I must caution you is to keep an eye on them when they’re baking because they can burn easily.

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Ingredients:

  • 1 box of strawberry cake mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 cups of white chocolate chips

Directions:

  1. Preheat oven to 350°.
  2. In a mixer, mix the strawberry cake mix, vegetable oil, and eggs until combined.
  3. Mix in the white chocolate chips.
  4. Scoop spoonfuls of the batter onto an ungreased cookie sheet.
  5. Bake for 12-14 minutes.  (NOTE: Keep an eye on the cookies because they can burn easily.)
  6. Cool on baking sheet for about 2 minutes.
  7. Transfer to a cooling rack.

Soft Chocolate Chip Cookies (Makes a dozen cookies)

These cookies are kid tested, teacher approved.  At my school, we use Exemplars, an online resource with math tasks designed to support Common Core.  When introducing Exemplars, we begin by talking about a rubric.  To help students understand what a rubric is, we have students judge different store brand chocolate chip cookies along with a homemade chocolate chip cookie using a scoring guide.  Every time I’ve done this lesson with the students, these cookies win out.

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Ingredients:

  • 1 stick of butter
  • 1/2 cup of granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips

Directions:

  1.  Preheat oven to 350°.
  2. Microwave your stick of butter for about 30-40 seconds, enough for it to be mostly melted.
  3. Using a mixer, mix the butter and the sugars until it is creamy.
  4. Then add the vanilla and beat the egg in, on low speed for about 10-14 seconds.
  5. Slowly add the flour, baking soda, and salt until crumbles form.
  6. Pour the chocolate chips and mix.
  7. Roll the dough into 1-1 1/2 inch balls and place on a cookie sheet.
  8. Bake for 9-11 minutes until they look puffy and dry.  (NOTE:  Don’t worry if they look a little pale.  Do NOT overbake because it’s how the cookies get their soft texture.)
  9. Cool on baking sheet.
  10. Transfer to a cooling rack.

Oatmeal Raisin Cookies (Makes 3-4 dozen cookies)

IMG_3660

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (I didn’t have ground cinnamon so I grated a cinnamon stick)
  • 1/2 teaspoon salt
  • 3 cups old-fashioned Quaker Oats, uncooked
  • 1 cup raisin

Directions:

  1. Preheat oven to 350°.
  2. Using a mixer, mix the butter and the sugars until it is creamy.
  3. Then add the vanilla and beat the egg in, on low speed for about 10-14 seconds.
  4. Slowly add the flour, baking soda, cinnamon, and salt.  Mix well.
  5. Add the oats and raisins.  Mix well.
  6. Scoop spoonfuls of the batter onto an ungreased cookie sheet.
  7. Bake 10-12 minutes or until golden brown.
  8. Cool on baking sheet for about 2 minutes.
  9. Transfer to a cooling rack.

Reese’s Peanut Butter Chocolate Chip Cookies (Makes about 2 dozen cookies)

Typically, I just use peanut butter baking chips, but my favorite person requested Reese’s peanut butter cups and so that is what he shall get.

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Ingredients:

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/2 cup mini milk chocolate chips
  • 32 mini Reese’s peanut butter cups, partitioned into fourths

Directions:

  1. Preheat oven to 350°.
  2. Using a mixer, mix the butter and the sugars until it is creamy.
  3. Add the peanut butter, eggs, and vanilla.  Mix well.
  4. Then add the baking soda, salt, and flour.
  5. Fold in the mini chocolate chips.  (NOTE:  You can use regular-sized chocolate chips.  I just didn’t have any in the pantry.)
  6. Place dough in the refrigerator for at least 1 hour.
  7. The dough is a bit crumbly.  Form 1- 1 1/2 inch balls.  Use your hand and flatten the balls slightly.
  8. Bake for 12 minutes.  (NOTE:  While they’re baking, cut your peanut butter cups into 4 pieces.)IMG_3852
  9. Remove cookies from the oven and take 2-3 smaller Reese’s peanut butter cups and lightly press them into the tops of the cookies.
  10. Return the cookies to the oven and bake for an additional 2 minutes.
  11. Cool on baking sheet for about 2 minutes.
  12. Transfer to a cooling rack.

I hope you try these recipes and enjoy them with your family and friends.

 

 

 

 

 

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