Chewy Chocolate Chip Cookies

 picture courtesy of Southern Living 

I always make the same two cookie recipes. So when Jana passed this recipe along to me I thought I would try it. I don't think you can go wrong with chocolate chip cookies. This recipe is good. I will have to factor it into my rotation. Especially since I was out of lemon juice, so I am curious to see how that taste in these cookies - Jana swears that is what makes them so good!


Chewy Chocolate Chip Cookies
by: Loni Ponce

1/2 - 3/4 cup rolled oats
2 1/4 cup flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup brown sugar
3/4 cup gradulated sugar
1 1/2 tsp vanilla
1/2 tsp lemon juice
2 eggs
3 cups semi-sweet chocolate chips

Grind oats in food processor or blender. Combine the grounded oats with the flour, baking soda, salt and cinnamon in a medium bowl. (important to grind the oats for this recipe)

Cream together the butter, brown sugar, white sugar, vanilla and lemon juice. Add eggs. Mix until smooth. Stir in the dry mixture and blend well. Add the chocolate chips. Spoon desired sized balls onto a cookie sheet.

Bake 350 for 9 - 13 minutes. Watch the cookies the first time you make these so you will know the exact time. My cookies took 10 minutes.

Levain Bakery Chocolate Chip Cookies

We had a dessert recipe exchange for  young women's the other night and we all brought the dessert for everyone to try. Another leader brought these chocolate chip cookies which are the copy cat recipe from the Levain bakery in NY. I don't remember the last time I bit into a cookie and thought.. "this is the best cookie i've ever had" but i sure did with this one. They are amazing! I made them last night and they were again..amazing! i know there are a lot of chocolate chip recipes on here but this one is worth a shot.

i didn't want to make giant cookies like it calls for so i made them smaller and adjusted the time. but i also learned that you can't do them too small either. they don't spread out very much so be generous in their size. also they taste better when they're a little bigger rather then little bite size cookies.

Ingredients

·         2 sticks ‘cold and cubed’ good quality unsalted butter

·         3/4 cup granulated sugar

·         3/4 cup brown sugar – not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.

·         2 eggs (room temperature)

·         3 1/4 to 3 1/2 cups All Purpose flour – Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube . . . but not super sticky, so you can portion the cookies with your hands)

·         3/4 teaspoon Kosher salt

·         3/4-1 teaspoon baking powder ( I don’t fill the tsp fully, hence the 3/4 tsp)

·         1/4 tsp baking soda

·         1 T cornstarch

·         1 cup Guittard brand milk chocolate chips

·         1 cup Guittard brand semisweet chocolate chips

·         1 cup walnuts (Toast the nuts for more flavor, if desired and/or use any kind of nut you like.)- i usually don't like nuts in my desserts but they add an amazing flavor and there are already enough chunks that it doesn't ruin the texture either. add them!!

Directions

Preheat oven to 350 degrees.

1.        In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.

2.        Add eggs, one at a time and beat until well incorporated.

3.        In a separate bowl, sift together flour, salt, baking soda, baking powder, cornstarch. Add slowly to the wet ingredients and mix until just combined.

4.        Gently fold in chocolate chips and nuts

5.        Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each.

6.        Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middle. Bake until lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Texas Sheet Cake

This recipe is another original from our sister's cookbook- submitted by Jessica. I've made it twice now and its amazing! It feeds a crowd and is great warm or cold- with or without ice cream. Plus, you should have most of these ingredients in your pantry/fridge. Next time you need a crowd-pleaser for a big crowd, put this one on your menu.

courtesy

Texas Sheet Cake

Jessica Sedgwick

For the Cake:

2 c. flour

2 c. sugar

1 cup butter

4 Tbs. cocoa

1 c. water

1/2 c. buttermilk

2 eggs

1 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

Mix flour and sugar in large bowl. Mix butter, cocoa, and water in saucepan. Bring to boil. Turn off heat and stir into flour and sugar mixture. Add buttermilk, eggs, soda, salt, and vanilla. Stir until well mixed. Bake in greased jelly roll pan (cookie sheet) for 20 minutes at 350 degrees. Remove cake from oven and sprinkle chocolate chips (see below) evenly over cake. Let stand about one minute- don't spread. Pour frosting evenly over all. Enjoy!

For the Frosting:

1 stick butter

4 Tbs. cocoa

6 Tbs. milk

1 lb. box powdered sugar

1 tsp. vanilla

1 bag chocolate chips (use 1/2 milk or 1/2 semi-sweet, or 1 whole bag of each)

Melt all ingredients, except sugar and vanilla and barely bring to boil. Shut off heat and add sugar and vanilla. Consistency should be to pour, not spread over chocolate chips.

Oatmeal Chocolate Chip Cookies

Brian's favorite cookie is an oatmeal one...he doesn't even like the chocolate chips. This cookie is where we compromise. :) Its a delicious, chewy, chocolately cookie that goes perfect as an ice-cream sandwich (we made them last Sunday and they were delicious...ice-cream recipe below too). There is something about oatmeal chocolate chip cookie dough that really is satisfying...yeah, we make these just for the dough sometimes.

courtesy

Oatmeal Chocolate Chip Cookies (and Ice Cream!)

Adapted slightly from allrecipes.com

1 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1 1/4 cup flour

1/2 tsp. baking soda

1 tsp. salt

3 cups quick-cooking oats (I've used regular oats too, with great results)

2 cups chocolate chips

Preheat oven to 325 degrees. In a large mixing bowl, cream together the butter and sugars until smooth. Beat in eggs, one at a time and then stir in vanilla. Add flour, baking soda, and salt and stir until just blended. Mix in the oats and chocolate chips. Drop by heaping spoonfuls onto un-greased cookie sheet. Bake for 12 minutes.

Homemade Vanilla Ice Cream

Cuisinart Recipe Booklet

1 cup milk (the fattier the milk, the creamier the ice cream)

3/4 c. granulated sugar

pinch salt

2 cups heavy cream

1 Tbs. pure vanilla extract (the real stuff, please!)

Whisk together milk, sugar and salt until sugar is completely dissolved (about 3-4 minutes). Stir in cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Put in ice cream maker for 15-20 minutes; add mix-ins for the last 3-5 minutes, if desired. Freeze and seal tight the ice cream for additional 1-2 hours, if you want it more solid.

Chocolate Oreo Cream Cake

Photo from realmomkitchen.com

Eek! Just look at this and try not to drool! Jake made this for me for my birthday back in July and it was way too good not to share... all of my favorite things wrapped up in a very pretty package.



Chocolate Oreo Cream Cake

Recipe from realmomkitchen.com

1 pkg chocolate cake mix (I used triple chocolate)

Ingredients needed to make the cake (check the back of the box)

Filling:

8 oz. reduced fat cream cheese, softened

1/2 cup sugar

2 cups Cool whip (I used the extra creamy kind)

12 oreo cookies, coarsely crushed

Frosting:

1/3 cup + 1 Tbsp. cocoa powder

6 Tbsp. butter, softened

4 1/2 cups powdered sugar

1 1/2 tsp. vanilla

5 to 6 Tbsp milk (or more if needed)

Prepare cake mix according to package directions for two 9-inch cake rounds. For easy removal, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Bake cake according to package directions. Allow it to cool for 10 minutes and then remove from the pan. Allow cake to cool completely.

Once cakes are completely cooled, prepare the filling by beating the cream and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixer until smooth. Add additional milk, if needed, to make the frosting a spreadable consistency.

Now it’s time to assemble the cake. With a serrated knife, cut off the domed top off each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture; spread evenly. Place the other cake on top. Now use the remaining filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting.

Aunt Elisabeth's Hot Fudge Sauce

This is the hot fudge that we grew up on. Its creamy, rich, and delicious- whenever you need a chocolate sauce for your ice cream that includes ingredients you have in your pantry, look no further.

picture courtesy google images

Aunt Elisabeth's Hot Fudge Sauce

1 stick butter

6 oz. semi-sweet chocolate chips (if you use milk chips, it will not thicken!)

1 can evaporated milk (12 oz.)

2 cups powdered sugar

1 tsp. vanilla

Melt butter on low heat. Add chocolate chips and stir until melted. Add milk and sugar, stirring constantly. Bring to a boil on medium-low heat (still stirring constantly). Once boiling, allow to boil, stirring constantly for 5 minutes. Remove from heat and add vanilla. Sauce will thicken upon standing.

{A Little Like Martha} Granola Bars

Yeah, I felt a little like Martha (Stewart, that is) the first time I made these. They are the prettiest little granola bars and the tastiest ones too. Granola bars are a huge staple in our house and I was sick of eating ones that tasted like a cardboard box. So, I went on a hunt to find the best. My search is over people...this is it.

Homemade Granola Bars

Adapted from 337 Greenwich

2 cups old-fashioned slow-cooking oats
1 cup sliced almonds (I got whole almonds and did a rough chop on them)
1 cup shredded coconut (don't get scared here- its not a huge flavor in the end)
1/2 cup toasted wheat germ
2/3 cups honey
3 tablespoons butter, plus a bit for the pan
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt

Chocolate chips (or any items you prefer in your favorite granola bar)

Preheat the oven to 350F. Butter a 9x9 baking dish and line it with parchment paper. I also spray the parchment with cooking spray because my granola bars stick to the paper after cooling.  Toss the oats, almonds, and coconut on a sheet pan and cook for 20 minutes or until lightly browned. Toast your wheat germ in a skillet on medium heat on stovetop (watch carefully- this will burn if not tended) until golden brown- about 3 minutes. Transfer oat mix to a large bowl and add the wheat germ. In a saucepan, over medium heat bring the butter, honey, vanilla, and salt to a boil. Cook while stirring for another minute. Then add the liquid to to the bowl of dry ingredients. Pour the mixture into the parchment lined pan by layers, adding chocolate chips to each layer as desired. I have used both mini and regular size chips- my favorite is the regular size...and I used semi-sweet (yum). Sprinkle some on top too! Bake at 300F for 30 minutes until lightly browned. Allow it to cool for at least 3 hours (or overnight) and then cut into bars or squares. Serve at room temperature or store in an airtight container.

Triple layer brownies

I am not going to lie. I found this recipe on the back of the brownie box. I was in a bind one night and needed a quick dessert. I was out to impress. I wasn't about to take JUST brownies! :) So I was desperate for a recipe and a fast, easy one. One where I had all the ingredients on hand. This is just that type of recipe and it looks like you spent hours. And it's so yummy.

Make brownies according to recipe in 9x13 pan.
Cool. Top brownies with vanilla frosting from tub. Then put a layer on chipped peanuts on top. In a sauce pan melt two cups of semi-sweet chocolate chips and 1 cup of peanut butter together. Then pour that mixture over crushed rice cereal. I used Special K but it actually called for Rice Krispies. Smooth that mixture over brownies.

Outrageous Peanut Butter Chocolate Chip Cookies

Pic courtesy of Allrecipes.com

I have been on the hunt for the perfect peanut butter chocolate chip cookie for years. And when I made these the other night I found it. They are the perfect combo of peanut buttery goodness, chocolate, and thick, oatmeal texture. I literally didn't want to stop eating them (to say nothing of the fact that I couldn't stop eating them). They really are that good.

Outrageous Peanut Butter Chocolate Chip Cookies
from Allrecipes.com

1/2 c butter
1/2 c white sugar
1/3 c brown sugar
1/2 c peanut butter
1/2 tsp vanilla extract
1 egg
1 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c quick oats
1 c chocolate chips

Preheat oven to 350 degrees F. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Chocolate Mountains

Mmm....Just looking at these beauties is making me salivate. Literally, no joke, these are hands down the best cookies I've ever eaten. And...it's not just me! Everyone who tried them LOVED them! Please, do yourself a favor and whip some of these dreamies up!





Chocolate Mountains

from Yourhomebasedmom.com



1/2 C shortening

1/2 C evaporated milk

2 Tbsp water

1 egg

1 tsp vanilla

2 C flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 C cocoa

1/2 C chopped walnuts, optional (I didn’t put them in)

24 large marshmallows, cut in half ( I didn't have any so I just used 4 mini mallows)



Beat well shortening, milk, water, egg and vanilla. Add remaining ingredients except marshmallows, blend well. Drop by teaspoonful on greased cookie sheet. Bake 350 degrees for 8 minutes. Quickly place marshmallow half (sticky side down) on each cookie. Let cool.



Frosting:

1/3 C soft butter

2 C powdered sugar

1 1/2 tsp vanilla

About 2 Tbsp milk

6 Tbsp cocoa

2 Tbsp oil

Combine frosting ingredients and beat until smooth. Frost marshmallows like a mountain. Enjoy!

Peanut Butter Bars

Brian's birthday was last week and these delectable treats were his request for a birthday cake. I halved the recipe and it worked perfectly in a 9X13 pan instead of a cookie sheet. They have oatmeal in them, which not only gives the bar a great texture, but makes you feel like it might be slightly healthy for you (don't worry, they're not). Addicting and delicious, these peanut butter bars really deliver.
Peanut Butter Bars

1 cup butter
1 cup granulated sugar
1 cup brown sugar
2/3 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2 cups flour
1 tsp. baking soda
2 cups oats

Chocolate Frosting:
3 c. powdered sugar
4 Tbs. butter
4 Tbs. cocoa powder
4 Tbs. milk
1/3 c. peanut butter (or to taste)

Mix butter, sugars, peanut butter, eggs and vanilla. Add salt, flour, baking soda, and oats. Mix well and spread out on a cookie sheet. Bake at 350F for 16-18 minutes. Cool completely and then frost. Enjoy!

Hot Fudge Pudding Cake

Can I say Mmmm?  So rich and delicious!  Reminds me of the chocolate molten cake at Chili's.  Mmm.

Hot Fudge Pudding Cake

From My Kitchen Cafe Blog

*Makes an 8X8-inch pan



1 cup sugar

½ cup cocoa powder

1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

4 tablespoons butter, melted

1 large egg yolk

2 teaspoons vanilla extract

½ cup semisweet chocolate chips

1 cup boiling water



Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.



Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).



Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.



Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.

Black and White Cheesecake Squares

Pic courtesy of My Kitchen Cafe

Wow. These were soooo devilishly good. They might set you back a couple pounds on your New Year's diet, but if you are going to indulge, I would definitely reach for these babies. I made them last night for a game night and they went over hugely. They are really, really rich (think 2 1/2 cubes of butter and 2 cups of sugar) so thankfully, you really can't eat that many at a time.

Black and White Cheesecake Squares
from My Kitchen Cafe

Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don't overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.

Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Chocolate Chip Vanilla Pudding Cookies

What?  Vanilla pudding cookies?  That's right.  Fun new variation on the ordinary chocolate chip cookie.  Definitely a good recipe.

Chocolate Chip Vanilla Pudding Cookies

From Our Family Treat Blog

1 cup butter (the unsalted kind), softened

3/4 cup brown sugar

1/4 cup sugar

1 (3.5 ounce) box of instant vanilla pudding mix

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

2 1/4 cups flour

Semi-sweet chocolate chips (as much as you prefer)



Cream together the butter and the sugars. Then add pudding mix, eggs and vanilla. Once all combined, add the baking soda and flour. Mix well. Then add chocolate chips. Make sure to grease your baking sheets and bake at 375 for 11-12 minutes.

Here's what Cooper looked like after devouring 2 (one was allowed, one was stolen)...

Perfect One Bowl Brownies

Merry Christmas! I made these brownies the other day from The Sister's Cafe and they were delish. I've always a strong supporter of brownies from a box because it just didn't seem like homemade brownies were ever as moist and chocolatey as boxed ones. But, I tried this because I needed something fast, easy, and last-minute. "Mmmm good," is all I and everyone that tried them had to say.

Perfect One Bowl Brownies
from The Sister's Cafe

1/2 cup butter

1/2 cup canola or vegetable oil

2 cups sugar

1/2 cup cocoa

4 eggs

3/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 cup chocolate chips (or however many you like)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top (I like my chocolate chips better mixed in, but whichever you prefer). Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Candy Cane Brownies

Candy Cane Brownies
by Me:)

I had some extra candy cane Hershey Kisses. So...I threw together some brownie (just a mix) put them in muffin tins and squished a kiss in the middle. Baked at 350 for about 14 minutes. And...voila! Amazingly yummy and festive brownies! Watch out...try to eat just one!

Chocolate Covered Peanut Butter Ritz Cookies

Funny thing...I got this recipe off the internet and wanted to try it and the very next day Tamara Daniel, in my ward, gave them to me. TO.DIE.FOR.

CHOCOLATE COVERED PEANUT BUTTER RITZ COOKIES

Made by Tamara Daniel

Peanut butter

Ritz crackers

Melting chocolate

About half as much white melting chocolate as the other

(You can also use milk chocolate and white chocolate chips melted with some shortening)



Spread peanut butter on crackers and top with more crackers to make cookie sandwiches. Melt chocolates together. Dip crackers in chocolate with fork and set on a cookie sheet lined with wax paper. If using melted chocolate chips put in the fridge to set up. If using candy coating then they should set up at room temp. in just a few minutes. Sometimes I dip these in milk chocolate but I like them better dipped in both chocolates melted together. Enjoy!

Red Velvet Cake with Cream Cheese Frosting

We can thank Martha for this one. Jake requested it for his birthday. It was good, but it's not the easiest recipe in the world. I guess a man can make a tough request for his 30th birthday!

Red Velvet Cake
Martha Stewart, submitted by Emily Hutchings

(Makes one 8-inch cake)

3/4 cup unsalted butter, room temperature, plus more for pans
2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 one-ounce bottles liquid red food coloring
3 tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

Cream Cheese Frosting

(Makes 2 cups)

1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) cream cheese, room temperature
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Peanut Butter Balls

Peanut Butter Balls
from the kitchen of Kay Wilkinson

These are a Christmas tradition at my house growing up. They are so good that my mom usually ended up making two or three batches. They are fun to make together as a family - they can be time consuming but worth it!

1 cube butter (soften)
2 cups plain peanut butter
4 cups powder sugar
3 cups mashed Rice Krispies*
1 12 oz bag of chocolate chips
1/2 lb Milk chocolate Hershey bar
1/4 block of paraffin wax (buy in the canning section - a box has 4 bars. Use 1/4 of one bar)

Cream butter, powder sugar, Rice Krispies & peanut butter together. (Add the peanut butter last.) Roll the mixture into small balls. You may have to add more peanut butter if the mixture is not sticking together well. Chill the balls in the refrigerator.
In a double broiler melt wax. Add chocolate chips and Hershey bar. After the chocolate has melted, turn to low heat. In the double broiler let the water roll gently, don't let the water boil vigorously.
Get the peanut butter balls out of the fridge and drop each ball into the chocolate. Coat evenly. I use a fork when I dip the balls into the chocolate that way most of the chocolate will drip back into the pan.
After you dip all the balls put them in the fridge so they will set up.

Enjoy

* I put the Rice Krispies on wax paper and use a rolling pin to mash.

Don't double this recipe - it has never turned out whenever we have tried to double it.

Peppermint Bark Popcorn

The unexpected favorite of the holiday baking. This stuff is really strangely addicting. I'm telling you...you need to make this.



Peppermint Bark Popcorn

from Our Best Bites



2 bags microwave popcorn* (use natural/lightly salted, one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups)

1 lb Almond Bark

1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)

2 tsp peppermint extract

3/4 C semi-sweet chocolate chips



Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and hit it with a heavy marble rolling pin. My toddler loves to help with the meat mallet. (And just so everyone knows, that's the only time he gets to play with the meat mallet. :))

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. Place your popcorn in a large bowl and pour the almond bark over it, then stir to combine. Then sprinkle the candy canes all over. Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!

While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. I really like dark chocolate to counter-balance the sweetness of the almond bark, but I know there's a lot of dark haters, so do what you want!

Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!