Cookies

This is the last batch of cookies that I planned on making before coming up with which one to bring to the cookie exchange.  But I’m truly not happy with these.  The recipe that was given to me to make these cookies were called “Caramel Fudge Turtle Cookies”.  I’m not a huge fan of pecans, so I decided to change the topping to a Hershey’s kiss.  But as you can see from the picture, the colors are working together at all. So this little baking adventure will be put as the fun over night play date that Brooklyn had!!  Brooklyn had a friend spend the night so I did have some help from the three little ones.

Little Kitchen Helpers

 Here’s what you need for these cookies:

pouch Betty Crocker® Sugar Cookie Mix

Butter and egg called for on cookie mix pouch

2 tablespoons Gold Medal® all-purpose flour

12 caramels, unwrapped

1 tablespoon milk

1 cup hot fudge topping

36 Pecan halves

The mixer

Look what we did!

Here’s what you do:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Rolling it out

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Since I had the red and white Hershey’s kisses, I melted some white chocolate chips in the microwave and added some red food coloring.  I thought this might help with the “look” of the cookie.  Just not happy with how they look.  We ate them.  They taste good.  But just not what I wanted for the cookie exchange.

So far the fudge has the lead in this contest.  We’ll see if I find one more I can bake before I need to decide.

Cookies

As for this round…we had fun baking together!  The kids got to help bake.  And even though Nana isn’t happy with these, the kids sure are.  So for today, the best part was having fun together!

Happy weekend.

Patricia – Two Girls Cooking

Raspberry Thumbprint Cookies

 With Christmas approaching faster than I’d like and the cookie exchange even closer, I did more baking tonight.   These turned out to be a bigger hit than the Apricot Cookies last week.  Dare I say that I got an email from Betty Crocker today and found these on the site?  Do I say that I made the sugar cookies that came out of a bag  Yep, the mix sure did.  I know that Jodi has a recipe on our site for sugar cookies that she made for the holidays, but I wanted to see how these would turn out before attempting them with the homemade dough first.

Before I even got the 2nd pan in the oven there were only 5 left out of the 12 that came out.

I put the 2nd pan in the oven and Brooklyn couldn’t wait for them to come out!

When Craig ate the first cookie, he asked me what I did different from the cookies I had made last week.  I wanted to giggle a bit and tell him not much.  But the Betty Crocker bag was on the counter!  So I picked it up, showed him..he said he was going to tell on me that I didn’t make these by scratch if I brought them to the exchange.  Go ahead Mr. Craig, I already told Mary I may use this recipe and she said it was fine! Ha!

If you’re looking for ideas for baking cookies for the holiday visit Betty Crocker, there are many more to choose from.  And more that I may be trying before Santa comes for a visit to our house!!

These were super easy.  They were really good (I ate at least 4 of them myself).  I even used a jelly that had less sugar added and you can’t even tell the difference.  Though I’m not sure at this point in time it really matters!!

 

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired (I only had pink so I left this out).
  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
Happy Holidays to you and yours.  I am am actually having a good time trying to find what I’m going to bring to this party.  Some may turn out and some might not. But either way the kids and I are having a good time.  
Have a great week.
Patricia – Two Girls Cooking

Christmas Baking 2012

2012 Xmas Baking

I have said this time and time again.  I cannot bake.  I don’t enjoy it (though I’m really trying – I am), I typically have to start over at least, at least once.  And this time is no different than any other.

But it’s Christmas time and Santa needs cookies to eat right?  Oh and there’s this other little matter called a cookie exchange that I’ve been invited to.  Caleb played football and now basketball on Saturdays.  You get to know the parents.  Well there is a boy that was on his football and now basketball team.  I sit by his mom every Saturday.  Two Saturday’s ago she told me about this cookie exchange that she’d like to invite me to.  I sit and wonder if I had this terrified look on my face because that’s exactly how I felt.  Me?  To a cookie exchange?  The first thing I did was text my other Two Girl, Jodi and told her I’d pay her to bake me 5 dozen cookies.  She gladly agreed if I would watch her new little bundle of joy.  And though that thought sounds much better than me in the kitchen baking, I decided to give this a try.

For some odd reason I thought that I needed to bring a dozen of 5 different kinds of cookies.  So today I gave it some thought and started to put a list together.  I went to my favorite baking site www.browneyedbaker.com and started searching.  It’s not hard to find something on her site.  She does this well.  She can bake.  Her pictures are amazing.  I even wonder to myself who the heck eats all of this sugary food that she bakes almost daily.  On her site I found these four recipes:  Chocolate Chip Cookie Dough Brownies, Toffee Pretzel Bark, Peppermint Bark and Home made Peanut Butter Cups.  The fifth recipe I got from a friend from work on the Betty Crocker site.  They are called Caramel Fudge Turtle Cookies.  When searching on the site I found the Dark Chocolate Apricot Cookies.  Since the family prefers white chocolate, I’m going to give this one a try for now.  If it works, then I’ll try the Turtle ones as well.  Hey, if I’m baking, I may as well go all out!!

In the mean time, I send an email to Mary asking her about the cookie exchange (since this is my first time – and hopefully not the last time) needing more information.  She got back to me and told me that I need to make one type of a cookie and 4 1/2 dozen on eight different plates.  Still, I’m in a panic.  What if I can’t do this?  What if these other ladies have these fancy cookies decorated beautifully while mine are either made by Jodi or store bought!!!

Then I remember I made cookies last year and put them on our blog.  They were THE softest cookies I’d ever made.  So I looked up the recipe on our site and combined it with the Betty Crocker recipe.  The Betty Crocker recipe calls for the bag of sugar cookie mix (and I can still fall back on that if this home made dough doesn’t turn out).

Craig comes home from work…asks what I’m making.  He too, knows that this is a rough subject for me.  He tasted the first batch with the Wheat Flour.  Gave me that look and asked me what was in them.  When I told him apricots, he said he didn’t’ like them.  However, and I say, however….when the second batch comes out of the oven with the All Purpose Flour, he tastes one…then takes two more.  And that’s before I even put the white chocolate no them!! <big smile on my face>

Here’s the recipe that I have for the Softest Sugar Cookies on our site (under Softest Sugar Cookie):

1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp.  baking soda
1 cup (2 sticks) butter, softened
1-1/2 cups  granulated sugar
2 eggs
2 tsp.  ground nutmeg
1 tsp. vanilla

4 cups  flour

MIX sour cream and baking soda; set aside. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Blend in nutmeg, vanilla and sour cream mixture. Gradually add flour, beating well after each addition. Refrigerate 30 min.

 

HEAT oven to 350ºF. Drop tablespoonfuls of dough, 2 inches apart, onto greased baking sheet. Bake 10 to 12 min. or just until centers are set and edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.

From the Betty Crocker site I added the dried apricots and used the orange extract and  1 bag of white chocolate chips instead of the chocolate.  The nutmeg in this cookie mix just pops in your mouth.  You can smell it before it’s even in the oven baking.  (Wow did that really come from my mouth)!

I’ll admit, I tried to substitute All Purpose Flour for Wheat Flour.  Why?  Because I do not know any better, that’s why.  I baked a batch, let them cool, tasted them, and realized that I should not have made that change without first checking with someone who knows what they’re doing.  So I just pulled the second batch out of the fridge and have the oven warming to start this over again.

Cookie dough with wheat flour

Here’s to family fun and tons of baking for this Christmas season!  Wishing me luck on my baking adventure!

Yay! I did it!

Patricia – Two Girls Cooking.