Monday, December 26, 2011

Toffee-Oat-Cherry-Chip Cookies



     My roommate Jenn made these one day my sophomore year at BYU. The whole apartment smelled so good! I still remember the sight of the cookies cooling on our kitchen table by the window. I wanted to eat all of them, but the other three girls might have objected. It was so hard to limit myself! Jenn got the recipe from Martha Stewart, and I’ve been making it ever since. That way I can have as many as I want! I had 10 today (that’s 1000 calories, if anyone’s counting). With all those toffee bits, the dough is so good!!! (Let me give my official health recommendation here not to consume raw eggs.) 

Ingredients:
1 c. butter, room temperature
¾ c. sugar
Some of the ingredients…
¾ c. brown sugar  
1 egg
1 tsp. vanilla
1 ½ c. flour
1 tsp. baking soda
1 ½ c. oats
1 c. chocolate chips
1 c. toffee bits
1 c. dried cherries
(Note: Sometimes I use dried cranberries, but I like the cherries better.)

Directions:
1. Preheat oven to 350 °F.

2. Cream butter and both sugars.

3. Add vanilla and egg. Stir until evenly combined.

4. Add flour and baking soda and mix again.

5. Add oats, dried cherries, chocolate chips, and toffee bits. Stir thoroughly.

Toffee bits, cherries, oats, & chocolate chips!


Here’s your dough!
6. Drop by rounded teaspoon on ungreased baking sheet.
(I always use insulated cookie sheets like AirBake.)

7. Bake 8-10 minutes.

8. Pull cookies out of the oven when they have flattened out somewhat and edges are just beginning to turn light brown. They are delicate. (If you want thicker cookies, chill cookie dough balls before baking.)

9. Set cookie sheet on a wire rack and let cookies cool (and solidify) for a couple minutes.

10. Carefully remove cookies to wire rack.
Mmmm….mmmm!
*Nutrition facts:
Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 c. butter
3200
64
0
0
0
¾ c. sugar
540
0
0
0
0
¾ c. brown sugar
540
0
0
0
0
1 large egg
70
3
0
6
2
1 ½ c. flour
660
0
3
18
0
1 tsp. baking soda
0
48
0
0
0
1 c. dried cherries (5 oz. bag)
455
0
3.5
3.5
0
1 c. semi-sweet chocolate chips
852
0
0
6
0
1 c. toffee bits
900
23
0
0
0
1 ½ c. oats
450
0
12
15
0
Total (~74 cookies):
7667 kcal
138 %
18.5 g
48.5 g
2 %
1 cookie
104 kcal
2 %
0.25 g
0.5 g
0 %

*Calculated from food packaging:
 I used “Great Value” (Walmart) brand butter, dried cherries, and old-fashioned oats, “Domino” brand sugar and brown sugar, “ACME” brand large eggs, “Arm & Hammer” brand baking soda, “Bakers and Chefs” (Sams Club) brand flour, “Nestle” brand semi-sweet chocolate chips, and “Heath” milk chocolate toffee bits.

Linked at: Creations by Kara
Cookie Nut Creations

Tuesday, December 13, 2011

Candy Cane Brownies



     Had to make Happy Holiday treats for hubby’s work today.  I started making my usual B.Y.U.-inspired mint brownies, but got a little creative with candy canes and white chocolate chips instead. The candy cane brownies turned out great--my husband and 4-year-old agree!  I made a second batch for a church meeting tomorrow night. Any-hoo, here’s what I did…

3 layers:
1. Brownies:
Ingredients:
1 brownie mix + required eggs, oil, water, etc.
(I like Hershey’s brownie mix because of the chocolate chips!)

Directions:
-Prepare mix according to instructions.
-Bake brownies in 9x13” pan, which probably will be a larger size pan than the directions allow. (Thin brownies are fine because two layers of frosting will be added.) You may want to decrease baking time by 10 minutes to avoid overcooking.
-When brownies are cool, add frosting.

Some topping ingredients
2. Peppermint Frosting:         
3 Tbsp. margarine (or butter)
1 candy cane, crushed
1 ¾ c. confectioners’ (powdered) sugar
1/8 tsp. mint or peppermint flavor
3 drops red food coloring
1-2 Tbsp. water

Directions:
-Crush candy cane (I used my food processor).
Pulverized—good!
-Combine frosting ingredients in bowl and mix with handheld electric mixer.
My 4-year-old requested these brownies for her birthday (in April!)
because of the pink frosting layer.
-Spread frosting on brownies (it will be a thin, possibly crumbly layer—that’s okay).
-Put in freezer 15 minutes.

3. White Chocolate Spread:
4 Tbsp. margarine (or butter)
1 cup white baking morsels
1 candy cane, crushed

Directions:
-Combine margarine and white chocolate chips in bowl and microwave about 30 seconds.
-Stir until smooth. Microwave 15 more seconds if needed (I didn’t).
-Spread evenly over cold brownies.
-Sprinkle crushed candy cane on top.
-Freeze 15 minutes again.

Cut into squares!
They cut beautifully!

I left mine covered overnight, and the candy cane softened and spread more red color:

Redder the next day: Merry Christmas!

*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
20 oz. brownie mix, prepared
(+ ½ c. oil & 2 eggs)
3400
80
10
20
0
7 Tbsp. margarine
490
35
0
0
0
1 ¾ c. confectioners’ sugar
840
0
0
0
0
1 c. white chocolate chips
840
0
0
6
0
2 candy canes
80
0
0
0
0
Total (32 small brownies):
5650 kcal
115 %
10 g
26 g
0 %
1 small brownie:
177 kcal
4 %
0 g
1 g
0%


*Calculated from food packaging:
 I used “Hershey” brand Ultimate Chocolate Brownie Mix, “Blue Bonnet” brand margarine, “Domino” brand confectioners’ sugar, “Nestle Toll House” brand white morsels, and “Bob’s”


Linked at:

It's a Keeper.