I left with a pumpkin chocolate chip muffin and a strong desire to figure out my own version of that cookie recipe.

Mint Chocolate Chip Cookies

Ingredients:

• *1 cup unsalted butter, 2 sticks
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 Dutch-process Cocoa
• 2 cups flour
• 1 1/2 cups milk chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Cream butter with a hand mixer.
3. Add sugar, both extracts, mix.
4. Add eggs, mix.
5. In a separate bowl, stir together salt, baking powder, cocoa, and flour.
6. Add dry ingredients to butter/sugar mixture, mix.
7. Stir in chocolate chips.
8. Spoon onto parchment paper-lined baking ship – about 2 tablespoon-size balls, 2 inches apart.
9. Bake for 12 minutes.
10. Remove from baking sheet and cool.

Makes about 28-30 cookies

Image credit: Michelle Smith

Post from: Blisstree

Mint Chocolate Chip Cookies

I like frozen already prepared ice cream sandwiches, but I don’t buy them very often. Instead, I bake my own cookies. My family likes a Chocolate Chip cookie, Vanilla ice cream combo, but don’t limit yourself.

 A couple other combos we’ve tried include Chocolate ice cream with a crisp Peanut Butter cookie or a cinnamin Oatmeal cookie with French Vanilla ice cream in the center.

You can fancy them up by rolling the ice cream sides in crushed nuts or Heath Bars, chocolate sprinkles, or mini chocolate chips. I’ve even seen them dipped in melted milk chocolate.

Most of the time when my kids and I make this treat, we cheat. I pick up a pizza from Papa Murphys and grab a container of cookie dough on the way out. The prepared cookie dough has a crisper texture when it’s baked and it’s easy. A quick treat is a good treat, in my book. We make the sandwiches when the cookies are still a little warm, so the ice cream gets melty.

If you’d like to try a Peanut Butter cookie with Chocolate ice cream combo, then I’ve got my cookie recipe listed below.

Peanut Butter Cookies

Preheat oven to 375

1/2 cup unsalted butter
1/2 cup peanut butter, either natural or traditional
1 & 1/4 cup of flour
1/2 cup of brown
1/2 cup granulated sugar
1 egg, large
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt, I use kosher

Cream butter and sugars together with mixer until smooth. Add egg, vanilla, mix, then baking powder, baking soda, salt. Add flour, 1/2 cup at a time, beat until smooth.

Take a spoon of dough (about 1 inch diameter)  and shape it into a ball in your hands. (Refrigerate dough, it’s it’s hard to handle, chilled do stacks stuck together better). Place on a cookie sheet (line the sheet with parchment paper if you want, it’s easier at clean-up time), then use a fork to push dough down. Make criss-cross marks with the fork, tines one way, the lift, and place them down across the first set.

Bake the cookies in a 375 oven for 8-10 minutes. I go for the higher number of minutes, because I’m a fan of browned cookies.

Makes approximately 38-40 cookies.

Image credit: Michelle Smith

Post from: Blisstree

National Ice Cream Sandwich Day

I decided to do a jumble-sort of peanut butter cookie. I added oats, coconut, dried cranberries, and white chunks to the usual cookie recipe that I use. In addition, I cut the amount of butter used by one tablespoon. I probably totally made up for that with the coconut, but I wanted to see if the smaller amount of fat would make a difference in the cookie’s texture. Verdict? It was the same light, crisp cookie. My family wholly approved.

Peanut Butter Jumbles

Preheat oven to 375
1/2 cup, minus 1 TB of unsalted butter
1/2 peanut butter, either natural or traditional
1 – 1/4 cup of flour
1 cup white baking chips or chunks
1/2 cup of brown or raw sugar
1/2 cup oats
1/2 cup coconut
1 egg, large
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt, I use kosher
*Optional – 1/2 cup of dried cranberries or cherries

Cream butter and sugars together with mixer until smooth. Add egg, vanilla, mix, then baking powder, baking soda, salt. Add flour, 1/2 cup at a time, beat until smooth. Stir in oats, coconut, baking chips, and optional dried fruit.

Take a spoon of dough (about 1 inch diameter)  and shape it into a ball in your hands. (Refrigerate dough, it’s it’s hard to handle, chilled do stacks stuck together better). Place on a cookie sheet (line the sheet with parchment paper if you want, it’s easier at clean-up time), then use a fork to push dough down. Make criss-cross marks with the fork, tines one way, the lift, and place them down across the first set.

Bake the cookies in a 375 oven for 8-10 minutes. I go for the higher number of minutes, because I’m a fan of browned cookies.

Makes approximately 38-40 cookies.

Image credit: Michelle Smith

Post from: Blisstree

Peanut Butter Jumbles

One of my favorite things about Monster Cookies is all the flavors you can get in one bite. You put everything in them but the kitchen sink!

Image (c) L Gerlach

Here’s my favorite recipe for Monster Cookies:

3 eggs

1 stick of butter

2 1/2 cups brown sugar

1 cup white sugar

1 1/2 cup crunchy peanut butter

4 1/2 cups oatmeal

2 teaspoons of baking soda

1 cup chocolate chips

1 cup m & m candies

1 tablespoon vanilla

Preheat the oven to 350.` Cream the butter, brown sugar, and white sugar together. Then add the eggs and the rest of the ingredients, add the oatmeal last, one cup at a time. Drop the cookies on an ungreased cookie sheet by teaspoon. These cookies grow quite a bit when you bake them. Bake for 10-12 minutes, or until they’re just starting to brown.

Enjoy!

Post from: Blisstree

Cooking With Kids: Monster Cookies!

Quilters seem to enjoy sharing recipes almost as much as patterns and fabric.  Why not have a recipe exchange when you get together, along with a recipe “tasting.”

Peanut Butter Krispies are easy to make, tasty to eat.

Cook 3/4 cup corn syrup and 3/4 cup white sugar in a pan over medium heat until you see the first bubble.  Add 3/4 cup chunky peanut butter (creamy if you prefer) and stir until melted.  Pour this over 4 1/2 cups krispy rice type cereal.  Pat into a buttered 9 x 13-inch pan.  Melt 3/4 cups chocolate bits  or dipping chocolate and spread over the top.  Cut when cool.

What delicious recipes do you serve at your quilting gatherings?  Share with us.

(c)2008 Mary Emma Allen

(Recipe contributed by Cousin DeAnn.)

Post from: Blisstree

Recipes for Quilters to Share