Reece’s Chewy Chocolate Cookies

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This past weekend I was in the mood to do baking.  I had seen a picture online somewhere of pull apart cookies.  I googled and searched all over for a recipe and could not find one.  I thought I had saved the recipe to my bookmarks, but I did not.

I went to the store and was trying to think of what type of cookie to make.  I saw the Reece’s bag and thought this was a good one to try.  I did use my first batch in a glass baking dish for the pull apart cookies.

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They looked as though they turned out good, but when I tried to pull them apart, the middle was a bit undercooked or gooey!!  So I made the rest of the dough into cookies!!!

Ingredients

2 cups all purpose flour

3/4 cup Hershey Cocoa

1 tsp baking soda

1/2 tsp salt

1 and 1/4 cup (2 – 1/2 sticks)butter  or margarine, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

1 and 2/3 cups (10 0z pkg) Reece’s Peanut Butter Chips

How to:

Heat oven to 350 degrees F.

Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in a large bowl with mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.   Stir in peanut butter chips.

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Drop by rounded teaspoons onto ungreased  cookie sheet.  Bake 8-10 minutes (do not overbake, cookies will be soft).  They will puff while baking and flatten while cooling (which I didn’t realize until reading through the package directions the 2nd time).  Cool completely.

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This was a great chocolate cookie.  I wondered what it would taste like without the cocoa in it.  I’ll try next time and see what the outcome is.  I know I’ve searched for white cocoa (not even sure if it exists – the baker that I am) but I bet it’s just as good!

 I felt like I was dipping my chocolate in a jar of peanut butter.  These were pretty good.

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Great treat.  They were nice and chewy too!  I hope I run across the pull apart cookie recipe again.  Or if someone knows of a recipe, let me know.

Have a great week.

Two Girls Cooking – Two Girls Cooking 😉

Source

Reece’s Peanut Butter Chip package

Strawberry Shortcake Cookies

Today was a lazy Saturday.  Had a lot to get done and chose to hang out with the kids, play some PS3 and bake some cookies.  Craig was looking around in the fridge and said that I needed to use my strawberries soon or they’d go bad.

That lead me to search for a good cookie recipe.  But then thinking of Strawberries brought me back to good old school music days…Strawberry Lover by Mazerati!  Went to You Tube and found the video.  Wow did that bring back good memories!  From there to now!  For those of you that know and remember…watch the video.

Now back to the strawberry cookies.  I wanted to find something I hadn’t made before, something that would stand out.  I made the first batch as the recipe called for minus the sanding sugar.  I cannot find that type of sugar.  So the 2nd batch I added some white chocolate chips and added a sprinkle of sugar on the top to add a bit more flavor.

I may have eaten more than half of them by myself!!  Great cookie.  I loved the strawberries added together with the chocolate chips.  Just enough sweetness to this soft strawberry lover cookie!!!

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream – I used half and half
  • Sanding sugar, for sprinkling – couldn’t find the sanding sugar and used regular sugar

Directions

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I added white chocolate chips to the 2nd batch of cookies)

Give these a try.  Sure not to disappoint.

Patricia – Two Girls Cooking 😉

Source

Martha Stewart

Rolo Stuffed Choco Chunk Cookies

Last week Craig made home made chocolate chip cookies.  I begged him to let me have him be a guest blogger but he obviously said no since you didn’t get the chance to see his face or his awesome cookies.  I’d say he’ll laugh when he reads this……but the only way he’ll read it is if I actually show it to him.  Supportive, I know right!!

Anyhow, I like the $5 dinners blog and get their posts on Facebook.  I like to save money when grocery shopping.  And I love trying new recipes.  Since it takes me 2 hours to plan our weekly menu and what I want to bake each week, I headed on over to see what I could find.  I found the recipe for the stuffed cookies as well as some pork chops with peaches!  A post coming for that later this week.

On to the cookies.  So when shopping, I grabbed the bag of chocolate chips not looking at the bag.  Why?  Well because I had 2 kids trying to shove everything in the cart while I wasn’t looking, so I try not to turn my attention from them very often!!  I ended up grabbing a bag of the chocolate chunks instead of chips.  I’d say that it didn’t matter, because chocolate is chocolate.  But it did over power the Rolo a bit.  And being that the point of the cookie was for the Rolo, I have more dough in the fridge to try and make it work. Chocolate chip cookies are a favorite in our house so we’re good to go no matter what happens with these!!  Plus a friend wanted some for breakfast today, so more than half are already gone! Hope you liked Mary!!

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips (I used the big chocolate chunks)
  • Enough Rolos for each cookie, about 18

Directions

  • In a mixing bowl, whisk together the flour, baking soda and salt.
  • In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
  • Add the dry ingredients and mix on low speed, until batter forms.
  • Fold in the chocolate chips.
  • Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
  • Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Silpat baking mat, and bake at 350 for 9-11 minutes, or until begin to golden.
  • Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.

The cookies were huge!  I tried to make them a bit smaller but then I had a had time getting the smashed Rolo on top of the dough.  I ended up using a measuring cup to smash my Rolo.

*updated* I used the rest of the dough and put the Rolo on top.  Yep took away from the stuffed part but I wanted to taste that candy!!

Craig made some regular chocolate chunk cookies with the remainder of the dough.  I didn’t get a picture of him, but I did of the cookie.

Wondering how this would be with white chocolate chips too…hmmmm..onto other thoughts!!

Have a great week.

Patricia – Two Girls Cooking 🙂
Source:
Read more: http://www.5dollardinners.com/2011/03/rolo-stuffed-chocolate-chip-cookies.html#ixzz22Jz6CSTq

Reece’s Peanut Butter Bars

Craig has been asking for home made chocolate chip cookies for about a week.  Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies.  Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it.  But cookies from scratch with work, three kids, baseball every night, it’s just not happening.  But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!!  And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted.  I could have said that I made them, but that would be lying.  And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.

While cooking the Lasagna Rolls for dinner tonight, I started with these bars.  I had an hour and a half before we had to leave for baseball.  I was cutting it short.  But right before we had to walk out the door, I got to pull them out of the oven.  Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged).  Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!!  So I’m not the only impatient one when it comes to having to wait for the sweet treats.

1 package (8 oz) cream cheese, softened (I used 1/3 fat free)

1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4  rows. Store in refrigerator.

Super easy to make.  If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch.  Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).

Have a great rest of your week.  I hope yours isn’t as busy as ours is here!!  (Next month comes soccer and football).

Patricia – Two Girls Cooking 😉

Source

Pillsbury

Peanut Butter Cups

Here’s another post I found on one of my favorite blogs from The Brown Eyed Baker…Peanut Butter Cups.  I had actually planned on making these for Christmas last year but…well I’m not sure what happened.  I’m just now getting around to making them and I am so glad that I did.

Just like everyone has a favorite color, most people also have a favorite candy bar.  I can say that I rotate my favorite depending on what kind of mood I’m in for that week.  One week it’ll be Peanut M&Ms and the next week it’ll be Twix or Heath candy bars.  But one of my all time favorites is the Reese’s Peanut Butter Cups.  When the kids go trick or treating for Halloween, they know to take those out of their bucket and either hide them from me or just give them over right away.

So when I saw her post for this, I knew at some point I was going to have to try them.  There are certain things that you just can’t eat one of no matter how hard you try.  For me, these were it.  I made them later in the evening last night and again, the hardest part is the waiting you have to go through when it has to harden in the fridge.  My fingers poke in there numerous times to see if they are done.  Then a minute goes by and I have to at least see if it’s done.  Of course it’s not.  Ten minutes does not by any means come close to 30 minutes it’s supposed to sit in the dang fridge!!!

And when that time finally did pass, I had to have a least four of them to make sure that they were good.  Duh.  How else was I supposed to share if I wasn’t absolutely sure they were good to go!!!!

Homemade Peanut Butter Cups

Yield: About 3 dozen peanut butter cups

Prep Time: 45 minutes | Chill Time: 1 hour, total

1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

The only thing I did have to do was add a bit more powdered sugar to the peanut butter mixture to get it thick enough to roll into a small ball.  Other than that, these little bundles of heaven in my mouth are to simply die for.  Anyone that loves Reese’s Peanut Butter Cups, HAS to try these.

I had some extra peanut butter mixture left over so I used a small bag of white chocolate chips and made more!  Love, love, love these!

Thank you, thank you for sharing these..

Have an awesome week.

Patricia – Two Girls Cooking 😉

Source:

Brown Eyed Baker

 

Jet-Puffed Marshmallow “Truffles”

 

I found these cute little treats on the Kraft Recipes as well.  These were super easy and so fun to make.  I knew the kids would love to have these around for a snack after school.  Or now, since school is almost out, an after daycare treat in our case!!

The kids at home here don’t really look forward to summer as much as I did as a kid.  Of course I don’t remember life as they have it now either!!!  Cell phones, iPad, iPods, laptops, 3D TVs to watch.   Anyways, they don’t really look forward to daycare, so this will be a good snack for them to help make a few times this summer.

Oh who doesn’t love chocolate and marshmallows mixed together with a bit of candy on top.  Just another fun way of making my favorite candy…”truffles”!!

what you need

1 tub (7 oz.) BAKER’S Dark Semi-Sweet Dipping Chocolate
20 JET-PUFFED Marshmallows
1/4 cup multi-colored sprinkles

make it

MICROWAVE chocolate as directed on package.

DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.

PLACE in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm.

kraft kitchens tips

SUBSTITUTE
Substitute finely chopped PLANTERS COCKTAIL Peanuts or Pecans for the sprinkles.
SUBSTITUTE
Prepare using 1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate.
As I sit here watching the Boston/Miami basketball game, I’m waiting for the chocolate to harden so I can try one.  Ok, maybe I’ll see if one is done prior to the 20 minutes!!
(nope not done – need to wait longer ugh).  They sure do taste good though!!  I may have to wait until tomorrow to see how they turn out…gonna have to make you all wait.  It’s getting late!

Have fun in the kitchen with your kids or heck just yourself.  I love to make fun things too sometimes even when the kids are away….which isn’t often..but I don’t have to share as much!!

Patricia – Two Girls Cooking  ; )

Source

Kraft Recipes

Chocolate Cheerios Marshmallow Bites

I have no clue how I found these cute little snacks.  But let me tell you that they came out of the oven, I let them cool and we ate until our tummies were full.  Caleb and I did, that would be.  We had the night to ourselves and we decided to bake something fun.  Who knew is all I can say.  They hit the spot.  I told Jodi it was an explosion of yum in my mouth.

The recipe made 24 mini little bites.  By the time I packed them away, they were half gone.  At that point I didn’t care that I had exceeded my sugar intake for the week in under 10 minutes.  These were worth every little bite!

These would be good for any get together.  Or just when you feel like hanging out with one of the kids in the kitchen.  We had a blast with these!

Crust

1/2 cup Gold Medal® all-purpose flour
1/2 cup Chocolate Cheerios® cereal, crushed
1/3 cup packed brown sugar
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 teaspoon vanilla
120 miniature marshmallows (about 1 1/3 cups)
Topping
1/3 cup light corn syrup
2 tablespoons butter
1/2 teaspoon vanilla
1 cup milk chocolate chips
2 cups Chocolate Cheerios® cereal
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
A-M-A-Z-I-N-G!!  I’m not going to say you should try these if you’re looking for something fun, or if you want to have the kids in the kitchen with you. I’m just going to say you have to make these.  You can’t just eat one of these either.  So good.  Super Good.
Patricia – Two Girls Cooking
Source
Betty Crocker