Oh no we didn’t…alright, we did!! You may assume that we must really adore something if we bake it over and over again. And you would be correct! This week we are sweet cheating with our favorite chocolate chip cookie recipe. In our homes cookies are a staple, a must, dare we say a necessity! Could you ever really go wrong with chocolate chip cookies? We think NOT!
Chocolate Chip Cookies (Sister Sweetly’s Favorite)
3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.
Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add chocolate chips, Heath, and M&Ms to dough, stirring by hand.
Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Makes 3 dozen
*Recipe adapted from the Butter Flavored Crisco Ultimate Chocolate Chip Cookie Recipe
Can you believe Christmas has come and gone? We hope you had a happy one. We sure did! We’re ready for all the new year has to offer. But we’re certainly not ready for it to be the end of “pumpkin dessert season”, as we like to call it. We decided to share one last one. Ring in 2014 with these scumptous Pumpkin Streusel Caramel Bars.
Pumpkin Streusel Caramel Bars
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
•1 1/2 cups all-purpose flour
•3/4 cup light brown sugar, packed
•1/2 cup granulated sugar
•1 1/2 teaspoons baking powder
•2 1/2 teaspoons cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon salt
•3 large eggs
•1 can (15 ounces) pumpkin puree
•1 1/2 teaspoons vanilla extract
•3/4 cup vegetable oil, such as canola or corn oil
•3/4 cup all-purpose flour
•1/3 cup light brown sugar, packed
•6 tablespoons butter, softened
•1 scant teaspoon cinnamon
•3/4 cup chopped pecans
- caramel syrup
- vanilla frosting
Grease and flour a 13×9-inch baking pan. Heat oven to 350°.
In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.
In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Drizzle with caramel syrup and vanilla frosting. Cut in squares to serve.
*recipe adapted from Southern Food