Laurie's Kitchen

A cooking blog of some of my favorites

Peanut Butter M&M Bars January 22, 2012

Filed under: Brownies,Chocolate,Dessert,Peanut Butter — laurms15 @ 2:28 pm

M&M Peanut Butter Bars
adapted from http://www.notrachaelray.com/

 

3/4 cup peanut butter (I used creamy)
2 large eggs
1 cup packed brown sugar
2 cups all-purpose baking mix (Bisquick, for example)
1 bag of M&Ms (I used regular)

 

1. Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray.
2. Combine peanut butter and eggs until well mixed and smooth.
3. Add in brown sugar and stir until combined.
4. Stir in baking mix until moistened.
5. Fold in M&Ms. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan.
6. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

 

I adjusted this recipe. Having never baked with Bisquick I didn’t have it in the house and it was snowing out….soooo leaving the house wasn’t the best option. I decided to look up Bisquick and I found this on Wikipedia:

One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Perfect! I used Canola oil and they are AMAZING. I’m taking them to watch a football game at a friends house.

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Oatmeal Cranberry Cookies December 18, 2011

Filed under: Cookies,Dessert,Fall,Winter — laurms15 @ 12:14 pm
This recipe is basically the one that comes off the Quaker Oats container with my own spin added. Much more cinnamon, orange zest and dried cranberries.
Ingredients
  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • Zest from 1 orange
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 3 teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 2 cups crazins (dried cranberries)

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add Orange Zest; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and crazins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min
 

Peanut Butter M&M Cookies

Filed under: Chocolate,Cookies,Dessert,Peanut Butter — laurms15 @ 12:07 pm

Peanut Butter M&M Cookies

Servings: about 24 cookies

Ingredients

1 and 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla

2 tablespoons milk

1  cup + M&M’s (sometimes I add a little more to make sure all of the cookies have enough)

3/4 cup of mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined.  Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.

7. Using a rubber spatula, gently stir in the M&M’s and chocolate chips.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.

Original Recipe

 

Nutella Chocolate Chip Cookies

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 11:59 am

These were great cookies but their original post mentions how soft they are. I had trouble with that. Mine were crunchier then I would have liked.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

 

Pound Cake November 21, 2011

Filed under: Breakfast,Cake,Dessert — laurms15 @ 12:44 am

Pound Cake Recipe:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Add berries and whipped cream for a tasty treat!
 

S’mores Cookies October 25, 2011

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 10:44 pm

I made these for a BBQ this summer and they were a huge hit!!

Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows (I used a few more)
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. (you can chill the dough overnight at this point I didn’t)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

 

Chocolate Peanut Butter Bites October 17, 2011

Filed under: Chocolate,Dessert,Peanut Butter — laurms15 @ 8:10 am

I made these over the weekend and had t hide them from my husband to get him to stop eating them!

– 1 cup creamy peanut butter
– 1/4 cup melted butter
– 2 cups powdered sugar
– 1 – 2  Tbsp milk
– 1 1/2 cups of chocolate (chips or pieces for melting)
– toothpicks
– parchment paper

1. Mix peanut butter, powdered sugar and butter together until a soft dough forms. If it’s a little bit dry or too sticky, add 1 to 2 tablespoons of milk. Stir until it becomes the consistency of Play-Doh.

2. Roll the peanut butter into small balls.

3. Melt chocolate in a glass container for 30 seconds in the microwave. Remove, stir and heat another 30 seconds if needed. Repeat until the chocolate is runny enough for dipping.

4. Remove peanut butter from the freezer. Use a toothpick to skewer one of the balls. Dip it in the chocolate and gently shake off the excess into the bowl. Place the candy on waxed paper to harden. (If there’s a spot where the peanut butter didn’t get completely covered – usually where the toothpick was – just drop a little bit of chocolate on that spot with a spoon.)