Chocolate Chip Cookies American Test Kitchen

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks (see note)
• 3/4cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Lindsay's Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Beat until smooth:
4 eggs
2 c sugar
1 can (16 oz) pumpkin
1 c canola oil

Combine and add to pumpkin mixture:
3 c flour
2 t baking powder
1 t salt
2 t soda
1 t cinnamon

Fold in chocolate chips.
Fill greased muffin cups/tin 3/4 full. Bake 400 for 16-20 minutes, or until done.
Cool in pan 10 minutes before removing.

Baked Apples

Baked Apples

These apples can be prepared quickly to serve on ice cream, waffles, crepes or German oven pancake. Yummy.

3 med. apples, washed, cored, peeled & sliced into uniform size slices
3 tbsp. brown sugar
1 1/2 tbsp. butter
1/4 tsp. cinnamon
Ice cream or whipped cream (or both)

Use a microwave safe dish with lid or use plastic wrap or wax paper to cover. (I use a round glass baking dish with a lid.) This may be doubled to serve 4.

Melt 1 teaspoon butter in glass baking dish in microwave oven (about 15 seconds on high or until butter melts). Wash, core, peel and slice apples into uniform-size slices. Put sliced apples in glass baking dish of melted butter. Stir them so they will be covered with the melted butter.

Sprinkle the brown sugar over the apples. Then sprinkle the cinnamon over the apples and brown sugar. Top with dots of butter (the remaining 1/2 tablespoon of butter). Put lid on baking dish or cover with plastic wrap or wax paper. Microwave 5 minutes on high or until tender (5 to 7 minutes on high). Put into 2 serving dishes.

Honey Whole Wheat Muffins

These need to be altered a little. We added a little salt to each muffin. And I added a crumb top. I also added one very small bananas and about 1/8 to 1/4 a cup of flour.

Ingredients

2 cups whole wheat flour
4 teaspoons baking powder
1 egg
3/4 cup milk
1/4 cup honey
1/4 cup vegetable oil

Directions

In medium large bowl, sift flour and baking powder together
In another small bowl, beat egg and add milk, honey, oil
Quickly combine both mixtures, stirring just to moisten
Fill greased muffin tins with batter
Bake at 400 degrees for about 20-25 minutes or until browned

Note: These did not have much flavor at all. They would probably have been better, but I over cooked them. The crumb topping is a must.

Peanut Butter Fudge-Swirl Brownies

Peanut Butter Fudge-Swirl Brownies

Ingredients

3 ounces semisweet baking chocolate
1 tablespoon unsalted butter or margarine
1/4 cup peanut butter
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Instructions
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch square baking pan. In a small saucepan, melt the chocolate with the butter over low heat; stir to blend. Set mixture aside to cool.

In a medium bowl, beat the peanut butter and oil together with an electric mixer until combined. Add the sugar and continue beating until mixture is light and fluffy. Mix in he eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the flour and salt until just combined.

In a small bowl, stir together 1/2 cup of the peanut butter batter and the cooled chocolate mixture. Stir the peanuts into the remaining peanut butter batter.

Scrape the peanut butter batter into the prepared baking pan and spread evenly with a spatula. Spoon the chocolate mixture over the batter. With a table knife or metal spatula, make a zigzag pattern through the layers to create a marbled effect. Bake for 35 to 40 minutes or until a cake tester inserted 2 inches from the center comes out almost clean. Cool the brownies in the pan, set on a wire rack.

Portions for 9 by 13 pan: 1.5 of a recipe:
Ingredients
4.5 ounces semisweet baking chocolate
1 1/2 tablespoon unsalted butter or margarine
1/2 cup peanut butter
3 tablespoons vegetable oil
1 1/2 cup firmly packed light brown sugar
3 eggs
1 1/2 teaspoon vanilla extract
1 1/8 cup all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Jill's Butter Sauce

So, I follow a blog called Kipper's Snacks. I love because it is the classic recipes from a chef's family. They are simple and yummy. I trust kip.

I made his apple cake with butter sauce a few months ago, and we fell in love with the sauce. I started putting it all pancakes and french toast and wrapping it up as gifts for friends.

But the sauce was always just a little too buttery for pancakes. I made some adaptions for the sauce, and now it is much better for breakfast meals.

Jill's Butter Sauce

1 and 1/2 c. butter
1 can evaporated milk (about 1 and 1/2 cup)
1 and 1/4 c. sugar
1/4 to 1/2 c. pure maple syrup
3 T. honey
1/2 T. vanilla

Heat the butter, sugar and milk for 20 minutes, but don't let it get past a mild simmer. Mix in the maple syrup and honey. Add the vanilla.

Let the mixture cool a little and then serve. The honey might pool into little chunks of candy at the top at the sauce cools. You can pull these out and eat them, or you can just mix them back into the sauce. So yummy either way.

Ginger Scones

Ginger Scones

Makes 14 round scones

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. candied ginger

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Crumb Topping (1 1/3 c. flour, 1/2 c. brown sugar, 3/4 cinnamon, 1/8 t. salt, 1/2 c. unsalted butter, 1/8 t. baking powder)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the ginger.

Turn dough onto a flour surface and mix in a little flour. Shape into one large ball. Shape into disk or roll out until 5/8 inch think.

Cut into circles with a 3 inch round cutter.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Brush with egg wash and sprinkle with crumb topping.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on cookies sheet.

Cranberry-Orange Scones

Cranberry-Orange Scones

Makes 16 wedged scones or 14 round

Bake at 350 in a convection oven

Make a soft and sticky dough. Mix by hand only.

3 1/2 c. flour

1/4 c. sugar

1/2 t. salt

2 T. baking powder

10 T. unsweetened butter

1 egg

1 egg white

1 c. buttermilk

1 c. dried cranberries

zest from 1/2 an orange

Egg wash (2 eggs, 1 yolk, a pinch of salt)

Sanding Sugar (as needed)

Instructions

Sift the main dry ingredients together.

Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.

In a different bowl whisk together the eggs and the bitter milk.

Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.

When batter comes together but is still a little lumpy add the dried cranberries and orange zest and hand mix briefly.

Turn dough onto a flour surface and mix in a little flour. Shape into two large balls. Shape into disks and cut disks into triangle wedges.

Place on a parchment lined cookies sheet and let sit 30 minutes.

Bake in a preheated oven for 15 to 18 minutes until golden brown.

Let cool on wire rack.

Brush with egg wash.

Sprinkle with sanding sugar.

Bridget's Chocolate Chip Cookies

Bridget's Chocolate Chip Cookies

6 c. Flour

2 t. Baking soda

1 t. salt

4 cubes butter

4 eggs

1 c. white sugar

2 c. brown sugar

1 T. Vanilla

1 and 1/2 chocolate chips

Cream together butter and eggs. Add sugars and then vanilla.

Mix flour, soda, and salt in a separate bowl. Add to mixer 1/2 cup at a time.

Add chocolate chips.

Bake at 375 for 10 minutes (or more)

Peanut Butter Cookie Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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	About Concordance™

1.				Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.				In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.				In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.				In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Carrot Cake

Carrot Cake
I found this recipe on Allrecipes.com, but I changed it to cut down the sugar and add some whole grains. This is the adapted recipe.

Ingredients

• 4 eggs
• 1 1/4 cups canola oil
• 1 cup white sugar
• 2 T. Pure Maple syrup
  
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1 1/2 cup all purpose flour
  
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 to 2 teaspoons ground cinnamon
• 3 cups grated carrots

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in optional pecans or chocolate pieces. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Whole Grain Cookies -- Betty Crocker

2	cups packed brown sugar
1/2	cup butter or margarine, softened
1/2	cup canola or vegetable oil
1	teaspoon vanilla
1/2	cup fat-free egg product or 2 eggs
2	cups Gold Medal® whole wheat flour
1 1/2	cups quick-cooking or old-fashioned oats
1	teaspoon baking powder
1	teaspoon baking soda
2	cups Honey Nut Clusters® cereal
1/4	cup miniature semisweet chocolate chips

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1.	Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
2.	On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3.	Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
High Altitude (3500-6500 ft): Bake 12 to 15 minutes.

Fancy Peanutbutter Chocolate Brownies Truffles

Peanut Butter Truffle Brownies

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies

408 Ratings
120 Reviews

Brownie Base
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.	In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.	In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Funny Turkey Cookies

Thanksgiving Cookies: Funny Turkey Cookies

Basically these adorable cookies are rice krispy treats with cocoa in them. Make a bunch of round cookies -- half big and half small. Use peanut butter to connect the body to the head. Use chocolate frosting for the elvis hair. Use candy corn, twisty pretzels, and straight pretzels.

These actually also taste so good!!! Yum, Yum. Gobble. Gobble.

Frosting for Rolls

FROSTING

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla

Gretel's Pumpkin Bread

Gretel's Pumpkin Bread

Preheat Oven 350F

5 cups Flour (Whole Wheat Flour works fine)
4 cups Sugar
4 cups Pumpkin or Banana Squash
1 T. Soda
1 cup Oil
1 T. Cinnamon
1 t. cloves
1 t. salt
1 to 2 cups Chocolate Chips

Makes 15 muffins or about 2 loaves

Whole Wheat Banana Bread with Chocolate Chips

Whole Wheat Banana Bread with Chocolate Chips


Ingredients
* 1/2C butter
* 3/4C brown sugar or raw sugar (I used white on accident)
* 1 egg
* 1C whole wheat flour
* 1/4C unbleached white flour (or bean flour, i.e. Chick pea)
* 1/4C wheat germ
* 1tsp baking soda
* 1 1/4 C mashed ripe bananas
* 1/4C yogurt
** I added ½ to 1 cup of semi-sweet chocolate chips.

Directions

1. Preheat 350
2. Cream butter and sugar until light and fluffy. Beat in egg.
3. Add dry ingredients alternately with banana mixture to butter mixture; stirring just enough to combine well.
4. Turn into an oiled 9x5" loaf pan
5. Bake 50-55 minutes or until done.
6. Cool in pan 10 minutes.
7. Remove and continue cooling on rack
8. (=1 loaf)

Notes: I don't remember this recipe, but I do remember talking with Melissa while I ate it. She liked it enough to ask for the recipe.

Butter Sauce

Butter Sauce:
2 cubes of butter or margarine
2 cups sugar
1 cup canned evaporated milk or heavy cream
1 teaspoon vanilla

Cook the butter, sugar, and milk or cream in a saucepan over low heat for 10 to 15 minutes, but don't let the mixture boil. Then blend in the vanilla and remove from the stove. Serve the warm apple cake in bowls, topped with the hot butter sauce.

Notes: I got this sauce from Kipper's Snacks. The sauce goes on his apple cake, but we had leftovers and have been putting it on EVERYTHING like syrup.

Apple Cake with Butter Sauce

"The rich butter sauce is what makes this dessert," said Kip from Kipper's Snacks

Apple Cake:
1 cup sugar
1/4 cup shortening
1 egg
3 medium apples, peeled and grated
1 cup flour
1/4 teaspoon nutmeg
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup nuts, chopped

Mix sugar, shortening, and egg in mixer. Then add grated apple to this mixture and blend again. Finally, add the dry ingredients and nuts and mix well. Pour the batter into a greased 8 x 8-inch pan and bake at 350 degrees for about 40 minutes. While the apple cake is baking, make the butter sauce to go on top.

Butter Sauce:
2 cubes of butter or margarine
2 cups sugar
1 cup canned evaporated milk or heavy cream
1 teaspoon vanilla

Cook the butter, sugar, and milk or cream in a saucepan over low heat for 10 to 15 minutes, but don't let the mixture boil. Then blend in the vanilla and remove from the stove. Serve the warm apple cake in bowls, topped with the hot butter sauce.

Bread Pudding

I make this is wheat bread and low fat milk. No big deal. I still love it.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.