We love getting together with our BFFs. And one of the best things is the excuse to make GORP. We’ve shared this wonderful recipe a few times. Essentially it’s a mix of our favorite ingredients, including m&ms, Rolos and chocolate chip Teddy Graham’s. Since our girl time took place on Friday, we decided to carry over our love of GORP and make GORP infused chocolate chip cookies for our Saturday sweet treat. It’s the treat that keeps on giving!
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
Favorite GORP mix
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in GORP mix.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
* recipe adapted from Crisco
If you are like us, you have many graduations to attend. Besides cash, what’s something every grad will love? Homemade chocolate chip cookies! Indeed!!! Take a batch to your favorite graduate and send them on a journey to the sweet life!
Ultimate Chocolate Chip Cookies
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 semi-sweet 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.
* recipes used from Crisco
Remember when you were younger and the taste of something new and delicious would make you mutter pleasing sounds under your breath? This Saturday’s treat does precisely that. Nummy Cookie Butter Cookies are guaranteed to give you the “num num” factor! Go ahead! It’s okay to talk with your mouth full when sweet treats are involved!
Nummy Cookie Butter Cookies
- 1/2 cup Crisco
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup cookie butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 cup old fashioned oats
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1 cup Heath Bits
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large stand mixer, cream together the Crisco and sugar for 2-3 minutes.
- Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
- Add the cookie butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Fold in the oats. Add chocolate chips, butterscotch chips, and Heath Bits.
- Bake for 12 minutes and then remove from the oven. Cool.
- Mutter “num num” as you indulge!
* recipe adapted from What’s Gabby Cooking
We’ve all heard that one key to staying warm is to dress in layers. Why not dress your treats in layers? We say that’s even better way to keep warm!!! This Saturday we are layering on a bunch of our favorite ingredients to create Salted Caramel Chocolate Chip Cookie Bars. What could ever go wrong with anything made with salted caramels and chocolate chips? Nothing at all!!!
12 tablespoons butter flavored Crisco
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
11 ounces caramel squares, unwrapped
3 tablespoons heavy cream
sea salt, for sprinkling
Preheat oven to 325. Prepare a 9 x 13 pan by lining with foil. In a large mixing bowl combine Crisco and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at twenty second intervals, stirring in between, until melted and smooth. Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. Sprinkle the top with more sea salt. Bake 25-30 minutes or until very lightly golden around the edges. Remove from oven and let cool 10-15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.
Recipe adapted from The Baker Upstairs
The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!
Crock Pot Pumpkin Bread Recipe
1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased bread pan.
Now add two cups of water to your slow cooker and place the pan into the slow cooker.
Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Once cooled top with cream cheese frosting.
Recipe adapted from The Stir
Have you ever played the “What If” game? It involves questions like: What two items would you need if you were stranded on an island? What if you could live anywhere in the world, where would it be? What if you could only eat one thing for the rest of your life, what would you choose? Well, the answer to the last question would undoubtedly be BROWNIES. We could eat them everyday for the rest of our lives and be perfectly happy. And lucky for us there are a million different ways to make brownies so the notion that we may get tired of eating them never crossed our minds. This Saturday we are trying out an ever-so-easy Brownie Crinkle Cookie recipe. We will be sure to add this to our list of “must bakes” when our next brownie craving attacks…like tomorrow!
Brownie Crinkle Cookies
1 box dark chocolate brownie mix
1 cup all-purpose flour
1/2 cup water
1/4 cup canola oil
1 cup (6 ounces) dark chocolate chips
In a large bowl, beat the brownie mix, flour, egg, water and oil
until well blended. Stir in chocolate chips.
Place confectioners’ sugar in a shallow dish. Drop dough by
tablespoonfuls into sugar; roll to coat. Place 2 in. apart on
greased baking sheets. Bake at 350° for 8-10 minutes or until
set. Remove from pans to wire racks to cool.
*Recipe adapted from tasteofhome
Want to beat the winter blues? For some, a cup of hot cocoa might do the trick. But for us a baked goody is in order…especially since its Saturday!!! Coincidentally, we ran across a recipe for hot cocoa cookies put out by none other than Swiss Miss herself. They are sure to warm your belly and if you are lucky enough to make them with a sister or loved one, we’re sure they will warm your heart too. (Awwww…ooooh! Cheesy, we know!)
Hot Cocoa Cookies
- 1-1/4 cups butter, softened
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3-1/4 cups flour
- 3/4 cup or 4 envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix (Do not use No Sugar Added mix)
- 1-1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup semi–sweet chocolate chips
- 1 cup Kraft® Jet-Puffed® Vanilla Mallow Bits
Heat oven to 350°F. Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. Combine next 4 ingredients. Gradually beat into butter mixture until blended. Stir in chocolate chips and Mallow Bits. Cover and chill 1 hour. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Recipe from Swiss Miss