Surprise Cookies
Martha Stewart
To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.
Ingredients
Makes about 2 dozen.
* 1 3/4 cups all-purpose flour
* 3/4 cup cocoa powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup sugar
* 1 large egg
* 1/2 cup milk
* 1 teaspoon pure vanilla extract
* 12 large marshmallows, cut in half horizontally
* Chocolate Frosting for Surprise Cookies
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, February 12, 2009
Easy Peanut Butter Cups
Easy Peanut Butter Cups
Martha Stewart
To store, place in an airtight container and refrigerate up to 2 weeks.
Ingredients
Makes 24.
* 4 ounces white chocolate, chopped
* 1/2 cup smooth peanut butter
* 12 ounces semisweet or bittersweet chocolate, chopped
* 2 tablespoons unsalted roasted peanuts, chopped
Directions
1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
Martha Stewart
To store, place in an airtight container and refrigerate up to 2 weeks.
Ingredients
Makes 24.
* 4 ounces white chocolate, chopped
* 1/2 cup smooth peanut butter
* 12 ounces semisweet or bittersweet chocolate, chopped
* 2 tablespoons unsalted roasted peanuts, chopped
Directions
1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.
John's Kitchen Sink Cookies
John's Kitchen Sink Cookies
Martha Stewart
Prep: 20 minutes Total: 35 minutes, plus cooling
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty. Dried apricots or dates would also work well here. For tropical taste, skip the oats, and add in an equal amount of sweetened shredded coconut.
To store, keep in an airtight container at room temperature, up to 3 days.
* 2 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup packed light-brown sugar
* 1 1/2 teaspoons light corn syrup
* 1 tablespoon pure vanilla extract
* 2 large eggs
* 1 cup semisweet chocolate chunks
* 1/2 cup raisins
* 1/2 cup chopped pecans
* 1/2 cup old-fashioned rolled oats (not quick-cooking)
1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Martha Stewart
Prep: 20 minutes Total: 35 minutes, plus cooling
These home-run treats cover all the bases: They're chewy and rich, sweet and nutty. Dried apricots or dates would also work well here. For tropical taste, skip the oats, and add in an equal amount of sweetened shredded coconut.
To store, keep in an airtight container at room temperature, up to 3 days.
* 2 1/2 cups all-purpose flour (spooned and leveled)
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup packed light-brown sugar
* 1 1/2 teaspoons light corn syrup
* 1 tablespoon pure vanilla extract
* 2 large eggs
* 1 cup semisweet chocolate chunks
* 1/2 cup raisins
* 1/2 cup chopped pecans
* 1/2 cup old-fashioned rolled oats (not quick-cooking)
1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Light Cherry Cheesecake
Light Cherry Cheesecake
Martha Stewart
Prep: 30 minutes Total: 1 3/4 hour plus chilling
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
* nonstick cooking spray
* 8 graham crackers (3-by-5 inch)
* 1 tablespoon vegetable oil, such as safflower
* 3 cups low-fat (1%) cottage cheese
* 8 ounces reduced-fat bar cream cheese, room temperature
* 3/4 cup plus 2 tablespoons sugar
* 1/2 cup reduced-fat sour cream
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 2 bags (12 ounces each) frozen cherries
1. Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
2. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
3. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
4. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
5. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
6. To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Martha Stewart
Prep: 30 minutes Total: 1 3/4 hour plus chilling
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
* nonstick cooking spray
* 8 graham crackers (3-by-5 inch)
* 1 tablespoon vegetable oil, such as safflower
* 3 cups low-fat (1%) cottage cheese
* 8 ounces reduced-fat bar cream cheese, room temperature
* 3/4 cup plus 2 tablespoons sugar
* 1/2 cup reduced-fat sour cream
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 2 bags (12 ounces each) frozen cherries
1. Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
2. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
3. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
4. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
5. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
6. To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Light Chocolate-Chunk Brownies
Light Chocolate-Chunk Brownies
Martha Stewart
Prep: 20 minutes Total: 55 minutes plus cooling
These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top.
Ingredients
Makes 16.
* 2 tablespoons vegetable oil, such as safflower, plus more for pan
* 3/4 cup all-purpose flour (spooned and leveled)
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup packed dark-brown sugar
* 1/2 cup unsweetened applesauce
* 1/2 cup reduced-fat sour cream
* 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
* 2 large eggs
Directions
1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Martha Stewart
Prep: 20 minutes Total: 55 minutes plus cooling
These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top.
Ingredients
Makes 16.
* 2 tablespoons vegetable oil, such as safflower, plus more for pan
* 3/4 cup all-purpose flour (spooned and leveled)
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup packed dark-brown sugar
* 1/2 cup unsweetened applesauce
* 1/2 cup reduced-fat sour cream
* 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
* 2 large eggs
Directions
1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Gingerbread People
Gingerbread People
Martha Stewart
Prep: 55 minutes Total: 1 hour, 15 minutes plus chilling
Keep your gingerbread people looking their best: Make sure the disks of dough are well-chilled so they're easy to handle and roll out nice and thin. Roll from the center out, and aim for an even thickness, stopping just short of the edge of the dough. A quick dip in flour will keep the cookie cutter from sticking to the dough. Look for powdered egg whites in the baking aisle at your supermarket.
* 3 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 teaspoons ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 3/4 cup unsulfured molasses
* 2 cups confectioners' sugar
* 4 teaspoons powdered egg whites (meringue powder)
1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
5. Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired, and store in a single layer in airtight containers.
Martha Stewart
Prep: 55 minutes Total: 1 hour, 15 minutes plus chilling
Keep your gingerbread people looking their best: Make sure the disks of dough are well-chilled so they're easy to handle and roll out nice and thin. Roll from the center out, and aim for an even thickness, stopping just short of the edge of the dough. A quick dip in flour will keep the cookie cutter from sticking to the dough. Look for powdered egg whites in the baking aisle at your supermarket.
* 3 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 teaspoons ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 3/4 cup unsulfured molasses
* 2 cups confectioners' sugar
* 4 teaspoons powdered egg whites (meringue powder)
1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
5. Make icing: In a large bowl, whisk together confectioners' sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners' sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired, and store in a single layer in airtight containers.
Lollipop Cookies
Lollipop Cookies
Martha Stewart
Prep: 25 minutes Total: 1 hour 15 minutes
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe -- invite them to roll the balls of dough in colorful sugar.
Makes 24.
* 2 3/4 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup granulated sugar
* 1 large egg
* 2 teaspoons pure vanilla extract
* Colored sanding sugar or sprinkles (preferably black and orange)
* 24 wooden ice-pop sticks
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
3. If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
4. Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.
Martha Stewart
Prep: 25 minutes Total: 1 hour 15 minutes
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe -- invite them to roll the balls of dough in colorful sugar.
Makes 24.
* 2 3/4 cups all-purpose flour (spooned and leveled)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup granulated sugar
* 1 large egg
* 2 teaspoons pure vanilla extract
* Colored sanding sugar or sprinkles (preferably black and orange)
* 24 wooden ice-pop sticks
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
3. If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
4. Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.
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