Day 14: Oatmeal Raisin Rounds

Today is just an oldie but goodie, requested by my youngest. I so wish I could eat one of these because the smells in the kitchen are phenomenal! They have cinnamon and raisins in them, so sadly, I'm out! Sometimes the best recipes are the oldest don't you think? I hope you enjoy them with a tall glass of milk, and hey, the oatmeal makes them healthy, right?

This weekend is a big weekend of baking in the house. Trying to get the goody gifts ready to give before everyone packs up and heads out for the holidays. I have the tins ready, cupcake boxes made, baggies and ribbon and a list of needed ingredients to produce my treats. This is why I love this season. Game on!

I hope this weekend find you wrapped up in holiday cheer whether it is an apron or a drink you "tie on", have fun doing it!

Until tomorrow, Sweet on!

Oatmeal Raisin Rounds 
1/2 cup plus 6 tablespoons unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 extra large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups oats (I used 2 cups quick and 1 cup old fashioned, rolled), uncooked
1 cup raisins

• Heat oven to 350 degrees
• Cream butter and sugars until fluffy
• Add eggs and vanilla, mix well
• Add flour, baking soda, cinnamon and salt, mix well
• Add oats and raisins (I did it in the mixer fitted with a paddle, hand mix if using beaters)
• Drop by rounded tablespoons or a medium scoop onto tray lined with parchment paper
• Bake 8-10 minutes for smaller cookies, 12-15 for larger cookies
• Cool one minute on tray then move to wire rack

*You could make them bar cookies and ice those bad boys with buttercream (YUM). To do this, bake in a 13" x 9" pan for about 30 minutes.

Day 13: A Buckeye at Heart

No matter where we (Dave & I) hang our hats, our hearts always belong to Ohio. It is where we were born, met (at age of 15), went to college (Ohio University, University of Dayton & The Ohio State University) and started our family. Ohio holds many great memories for us. Most of our friends and family still live there and those who don't probably feel the same. Once a Buckeye, Always a Buckeye...

To pay homage to the Heartland, I thought that making Buckeyes was in order. If you aren't familiar with a Buckeye, it is a peanut butter candy dipped in chocolate. Looks pretty much like the real thing. I pulled out Dave's Mee Maw's recipe but it made an amount that could feed a crowd and the thought of rolling little peanut butter balls all night just didn't work for me. Then JP said, call Miss Mandy, hers are the BEST. Oh, straight to the heart, I tell you. But, I would do anything for my boys, even if it meant admitting defeat in the Buckeye making arena. They are basically the same recipe in a manageable amount BUT the biggest difference is the surprise ingredient in her chocolate. Paraffin (i.e Gulf Wax). I immediately emailed her and said, "Isn't paraffin wax?" She answered yes, told me where to find it in the grocer and sent me on my merry little way. Just to put your mind at ease...

Paraffin wax, classified as a chemical preservative, is widely used on fruits, vegetables, and candy to make them shiny and pretty as well as to retard moisture loss and spoilage. Waxes are made from vegetable oils, palm oil derivatives, and synthetic resins, as well as other materials.

Yes, it is edible. Paraffin wax is often added to chocolates. The addition of paraffin to the chocolate candy gives it a nice, glossy finish and helps it remain solid at room temperature. Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler or microwave only to the point where it is melted. 

You can find paraffin wax, also sometimes called baker's wax or canning wax, in your grocery store where canning jars and supplies are sold. However, some paraffin is not intended to be ingested, such as that sold for candlemaking, so check the label. 

Gulf Wax Paraseal Canning Wax, Household Paraffin Wax is a popular brand of paraffin used for canning and chocolate-making. 

The recipe is super easy and be prepared if you have not had a Buckeye before that you will not just eat one. And, if you don't like the idea of wax, don't use it, Dave's Mee Maw didn't. You just have to refrigerate them after they are dipped to set the chocolate. 

Happy rolling and Go Bucks

Buckeyes
recipe from Mandy Ramicone

Center Mixture

1 1/2 cup peanut butter

1/2 cup unsalted butter, softened

1 pound confectioners sugar

1 teaspoon pure vanilla extract

Mix all ingredients. Roll into small balls, about 1" in diameter. Refrigerate for 30 minutes. Dip into chocolate mixture with wooden toothpick, leaving small amount uncovered. Once set, "smoosh" hole together with fingertip to cover toothpick mark.

Chocolate Mixture

Melt 1/2 bar paraffin (ok, mine came in 4 bars to an entire block and I only used one bar but recipe calls to use 2) and 12 oz. package semi-sweet chocolate chips in top of double boiler over hot water. 

Day 12: Oreo Cookies & Creme Cookie Bars

Like I said yesterday, a little birdie delivered some Cookies & Creme Kisses to to me (thanks Kim) and I have been dying to try my version of this cookie bar. Oh. My. Goodness. It is soooo good. Not too hard to make either. I made an original batch to "test", then another for Kim's family and then another because they are so, so yummy. When you find the Cookies & Creme Kisses (by Hershey) GRAB them and HOARD them in your pantry, you will want this treat throughout the year. Each bag makes about 3 batches so I figure 5 or so bags would get me through the year (5 x 3 = 15, ok, maybe my family will need more!)

Anyway, try them. Plan on a good long run, trip to the gym or a serious guilt trip after you have devoured the entire pan before the kids get home from school. Don't say I didn't warn you....

Pure bliss! Go Get Your Sweet On My Friends!

Oreo Cookies & Creme Cookie Bars

adapted from The Picky Palate

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 extra large egg

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mini chocolate chips

12 Oreo Cookies, cut into 4s

20 Cookies and Cream Hershey’s Kisses

• Preheat oven to 350 degrees and line an 8"×8" inch baking pan with foil sprayed with cooking spray.
• Cream butter and sugars until fluffy. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine. 
• Press 1/3 of the dough into the bottom of prepared baking pan (I used a little bit more here). 
• Top with 4 rows of Hershey’s Kisses 4 per row. 
• Top with remaining dough and gently press. 
• Bake for 25-30 minutes, until golden brown. 
• Let cool for 30 minutes, remove from pan by lifting foil, cut.

Day 10: Avalanche Bars

I am admitting up front that I have never, not ever, tried this recipe before this post. I must say, for a Rice Krispie bar, it's actually pretty awesome. 

JP looked up cookie bars online and found a picture of what he wanted me to make. They were called Avalanche Bars. Upon further investigation, it seems they are a popular treat hailing from a deliciously famous chocolate store. The very same store that makes the best haystacks I have ever had! Who knew? Not me.

So I gave it a try. It is a glorified Rice Krispie treat, but with white chocolate and peanut butter that mixes marshmallows and mini chocolate chips into the insane goodness of this pretty little bar. And it's easy. BONUS!

Until tomorrow my cookie pals....
Keep Calm and Eat Sweets!

Avalanche Bars

12 oz bag of white chocolate chips (I used Ghirardelli but I would use nestle next time)
1/4 cup creamy peanut butter (Jif)
3 cups puffed rice cereal
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips (nestle) + some for garnish

• Lightly grease a 9"x9" pan
• In microwave-safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted.
• Combine the peanut butter with the melted chips and add the puffed rice cereal.
• Let cool approximately 15 – 20 minutes stirring every 5 minutes or so to help cool.
• Add the marshmallows and the mini chocolate chips and stir to combine.
• Pour mixture into the pan and press lightly with the back of a spoon or wax paper, but do not compact too much.
• Press the remaining chocolate chips into the top for garnish.
• Allow to cool before cutting.

Day 9: Dark Chocolate Chip Cookies

I have not made these in a long time. Mainly because I can eat the batch (or the batter) before they make it to the cookie jar! My boys don't love chocolate and Dave will eat one, so what else am I supposed to do? I know, right? I have to eat them - God forbid their feelings get hurt! As not to gain the dreaded 25 pounds of Christmas, I will, by twisted arm, give these away too.

Dark Chocolate Chip Cookies
1 4 oz. bar of dark chocolate (53% cocoa)
1 bag dark chocolate chips (I used Ghirardelli, 60% cocoa)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (I used Hershey's but you could use any)
1 teaspoon baking powder (for "fluffier" cookies) or 1 teaspoon baking soda for "flatter" cookies)
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 extra large egg
1 teaspoon pure vanilla extract

• Preheat oven to 325 degrees. Line baking sheets with parchment paper.
• Melt 4 oz. bar of chopped chocolate in microwave on high for 45 seconds, stir, then an additional 30 seconds if needed or until melted. 
• In a bowl, mix flour, cocoa, baking soda & salt and whisk to incorporate. Set aside.
• Cream butter and sugars.
• Add melted chocolate, mix well.
• Add egg and vanilla, mix well.
• Add flour mixture until incorporated.
• Stir in bag of chocolate chips.
• Drop by 1/4 cup measure 3" apart on cookies sheets.
• Bake 16-18 minutes.

**I think these would be awesome with those cherries I used yesterday but had used them all up. Also, crushed candy cane chucks would make them look fantastic but I only like peppermint in bark form...so you are on your own there.

Day 8: White Chip, Cherry & Macadamia Nut Cookies

The other day "someone" asked me to try a "new" recipe. Soooo, here goes. Last night I went to Kroger and picked up the following:

• White chocolate chips
• Dried cranberries infused with cherry juice
• Macadamia nuts 

I set out to plan a recipe. I knew I wanted festive. I knew I wanted a chewy, deep flavor so I used only brown sugar. I knew I wanted white chocolate with something nutty, thought about pecans but went with Macadamia nuts instead. The result is below:

Here's what I learned...

• They are a wetter cookie batter (not bad just need to compensate)
• I needed to use parchment paper
• I like big cookies so they took 15 minutes to bake
• They would be AWESOME as a pan cookie drizzled with white chocolate

White Chip, Cherry & Macadamia Nut Cookies

1 cup unsalted butter, at room temperature

1 1/2 cups packed brown sugar

2 extra large eggs

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon salt

1 bag of white chocolate chips

1/2 - 1 cup Macadamia nuts

1 5oz bag of dried cranberries, cherries, blueberries...

• Heat oven to 350 degrees
• Cream butter and brown sugar on medium for 4 minutes or so (it changes consistency)
• Add eggs, one at a time on low speed, making sure the first one is incorporated before adding the second one
• Add vanilla, mix
• Add salt, baking powder and flour, incorporate well
• Fold in nuts and cherries
• Drop cookies on parchment lined sheets or spread in 13 x 9 (or so) pan.
• Bake: Large cookies for 15 minutes, small cookies for 8-10 minutes and pan for apps. 25-30 minutes.

I hop you enjoy. I thought they were fantastic. (I REALLY liked the cherry infused cranberries.) 

Eat Sweet!

Day 6: Kiss the Cook(ies)

Today I was at a PTA Holiday Breakfast with some wonderful women to find out that people are actually reading and baking from this blog (thanks for the support!). There was a special request for some "new" cookies, i.e. not the ones that are already in the recipe box. I am so sorry to disappoint today but this cookie is an oldie but goodie. I promise something new age tomorrow! I just want to say thanks again baking buddies - loving the love!

When the cookie tray comes around, these are the first ones I grab. I make them all year in my cookie rotation because, well, I just LOVE them. It is not a new recipe by any means. I can remember them from my childhood when Aunt Olive brought us our annual Christmas cookie tray (my Mom, rest her soul, was NOT a cook/baker).

Loved them then, still love them today. Here's hoping you will too!

Kiss the Cook(ies)

1 3/4 cup of all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup unsalted butter (no substitutes)
1/2 cup peanut butter (I use Jif, because "choosy moms chose Jif"®)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 extra large egg
1 teaspoon pure vanilla extract

1 bag of Hershey Kisses®
Extra granulated sugar to roll dough balls, I used red and green sanding sugar

• Preheat oven to 350 degrees
• Mix dry ingredients (flour, baking soda and salt) in a bowl and set aside.
• Cream butter, peanut butter and both sugars together. Add egg and mix well. Add vanilla extract.
• Mix dry ingredients into the wet ingredients until well incorporated.
• Shape dough into 1" balls and roll in additional sugar
• Bake for 8-10 minutes
• Working quickly, press one Hershey Kiss® in the center of the cookie, smashing the cookie out. 
• Eat copious amounts!