Cookies · dessert · Fast dessert

White Chocolate Rice Krispie Treats

What makes a cookie a “Christmas” cookie? In my opinion, it’s simply the tradition of making it only at Christmastime. I have many recipes like that. It just wouldn’t feel right to make them in July! Aurey Nutballs, and Raspberry Jam Shortbreads are two such cookies. We love them and we eat them at Christmas. Period.

But then there are cookies that you make for Christmas and you realize that there’s no way and no reason to relegate these only to holiday baking.

Say hello to my White Chocolate Rice Krispie Treats.

I didn’t realize how much I like Rice Krispie treats until I made these. Oh my goodness! I just kept dreaming about them inside the cookie tin in the pantry!

Okay, these have red and green sprinkles, but during the other 11 months of the year, you could either use sprinkles that would be non-holiday, suited to the current holiday (Valentine’s, Easter, patriotic, etc), or you could leave the sprinkles out. What makes these a notch above all other Rice Krispie Treats is the addition of white chocolate! These are just heavenly. Here’s the simple recipe:

White Chocolate Rice Krispie Treats
Ingredients

  • 1/2 stick of butter
  • 10 oz marshmallows
  • 1/2 cup white chocolate chips
  • 6 cups Rice Krispie Cereal
  • Sprinkles

Instructions:
Melt the butter in a large saucepan

Once the butter is melted add in the marshmallows and white chocolate, mix on medium-low heat until fully melted.

Remove the melted marshmallow mixture from the heat and add in the cereal and sprinkles.

Mix until fully combined.

Run your hands under water and leave them a little damp before rolling out the treats. This will help them not stick to your hands! Spoon some of the mixture onto a spoon then roll into balls. Place on waxed paper to cool and set up.

We all found these to be absolutely addictive. Get your Valentine sprinkles out in a couple weeks and make some of these with your children or grandchildren. They make a lot and trust me, you will be so happy about that!

Any other Rice Krispie fans out there? Have you tried them with white chocolate?

Make every day a holiday with these yummy treats!

Cookies · Healthy Eating

Low-Fat Chocolate Chip Cookie

We all know you can’t have too many recipes for Chocolate Chip Cookies, right? I went on the search for one recently that was reduced in fat, since I’m trying to stick with my healthy eating. (You can read about our recent weight loss here). I found this recipee on Skinny Taste’s site and they were soft, moist and chocolate-y!

As many low fat recipes do, this one uses apple sauce in place of some of the butter. You truly can’t even tell! I will definitely be making these again! For those of you on Weight Watchers, these count as 4 points each.

Here’s the easy recipe:

INGREDIENTS

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup dark chocolate chips

INSTRUCTIONS

  • Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  • In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  • Add the egg, followed by the applesauce and vanilla extract.
  • Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
  • Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
  • Bake for about 10-12 minutes, or until cookies become light brown at the edges.
  • Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container or in the freezer.

You don’t have to be afraid that these will taste weird, I promise! I think you’ll be surprised how delicious, soft and chocolate-y they taste! Add a glass of milk and you are set!

If you need a lighter cake this Carrot Cake is perfection! This Chocolate Pie doesn’t taste like it’s light, but it’s truly reduced in fat and is fabulous!

With love from my country kitchen,

Cookies · Easy recipe · Gluten-Free

Easiest Ever Four-Ingredient Peanut Butter Cookies

I’ve been making these simple Peanut Butter cookies for years, because:
1) They only require four ingredients
2) They taste like the “regular” Peanut Butter Cookie recipe
3) They’re all ingredients I almost ALWAYS have on hand. That means I know I can always whip up a batch if I need a fast, easy treat.

I recently made these into bite-sized treats so I could have a taste of dessert with only 33 calories, but you could make them any size you’d like! You could also add mini chocolate chips or peanuts for some variety.

My mini size look like little buttons! So cute and so yummy!

Easiest Ever Peanut Butter Cookies

1 Cup Peanut butter, smooth or crunchy
3/4 Cup Brown Sugar
1 egg
1/2 teaspoon baking soda

Mix all ingredients in a large bowl until creamed together. For small cookies, place one teaspoon batter onto parchment paper-lined baking sheets.
If you want the identifiable crisscross pattern, dip a fork in granulated sugar and press lightly in each direction.
Bake at 350 degrees for 6-8 minutes or until lightly browned. Cool on baking sheet 10 minutes, then place on cooling rack to cool completely.
Yield: 60 mini cookies

I popped them into a Ziplock bag and put them in the freezer. When I’m ready for a treat, I put one in the microwave for 30 seconds.

Add a glass of milk to these treats and you have a delicious snack or dessert!

Is this old recipe in your files? If not, I hope you’ll give them a try! They’re as delicious as they are simple!

baking · Cookies

Peanut Butter Cookies

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When you learn that a young man who just had a birthday loves Peanut Butter Cookies, and when your grandsons are coming over who also love Peanut Butter Cookies, you thumb through your cookbooks and find your best recipe so you can whip up a batch! I have an old cookbook that never disappoints, and this cookie recipe joined the ranks of recipes like my Beef Enchiladas that also come from its covers.

This recipe has simple ingredients and instructions.
The longest part of the process is chilling the dough a bit before baking.
The quickest part is devouring them when them come out of the oven with their signature crisscross patterns stamped on their little round tops!

If you have a Peanut Butter Cookie lover in your life, these will win their hearts!

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Peanut Butter Cookies

1/4 Cup Crisco
1/4 Cup Butter, softened
1/2 Cup Peanut Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 Egg, beaten
1 1/4 Cup flour
1/2 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp Salt
1 Cup Chocolate chips (optional)

Cream butter, shortening, peanut butter and sugars until fluffy.  Add beaten egg and mix well.  Blend in dry ingredients.  Chill dough.  Roll into 1-inch balls and arrange on cookie sheet. Dip fork in sugar and flatten each with a crisscross pattern.  Bake at 350 degrees for 8-10 minutes or lightly browned.  (Adding the chocolate chips makes this traditional cookie a bit more interesting.)

Sing with me….Peanut, peanut butter – COOKIE!
Enjoy!

denise a

 

Cookies · snack

Biscotti Making!

My morning coffee needs nothing to make it delicious, but if I have a cup in the afternoon, I enjoy having some kind of cookie that will make the perfect plunge into the dark liquid and come out even tastier than it was before!

The perfect solution is Biscotti!  It’s normally a very crispy cookie or biscuit-like treat that is a tad hard to eat, UNLESS it’s dipped in a liquid, and coffee is the perfect choice!

I found a recipe in my Cooking Light cookbook that has a little tartness with dried fruit and a little sweetness with the addition of chocolate chips.  This recipe has a cup of wheat flour, making it a little healthier!  Am I saying, healthy cookie?  Well, pretty much! They’re only 81 calories and taste fantastic!

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Don’t be intimidated about making these. If you can bake a roll of slice and bake cookies, you can make these!  It’s just a simple double-baking process!  First, you roll the dough into logs and bake them, then after they cool ten minutes, you slice them into strips, lay them on the baking sheet and bake them one more time.  That’s it!  Here;’s the recipe from Cooking Light ~

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2/3 cup dried tart cherries – I used Craisins
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

Step 3

Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.

Step 4

Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.

Step 5

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

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I love having these on hand (they freeze great!) for when a friend stops in for coffee or when my afternoon cup of java needs a little something sweet!

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Enjoy!

denise a