Easy Peasy 4 Ingredient Brown Sugar Cookies

So easy to make and SO GOOD!!!

Ingredients:
1 stick (1/2 cup) butter melted
1/2 cup brown sugar
1/2 Tbsp. cinnamon
1 1/2 cups flour

Direction:
Preheat oven to 350 degrees.

Mix brown sugar and cinnamon into melted butter.  Mix in flour until incorporated.

Roll into 1 inch balls and place on ungreased cookie sheet.  Place about 1/2 inch apart.  Cookies do not spread much at all.

Bake for about 10 minutes until done.  Let cool and store in airtight container.  Enjoy!

Gooey Apple Bars and Gooey Fruit Bars

Apple Filling:

3 - 4 apples cored, peeled and chopped into thin slices.
3 tsp. cinnamon

Directions
Make Gooey Butter Bars as directed, except before baking spread the Apple filling in between the dough and the topping layers.  I like to put my apples down in spiral patterns as the design will show through after baking.  Bake as directed.

***  You can also try with peaches, fresh sliced strawberries (add 1 tsp. lemon juice to filling mixture and no cinnamon), plums, nectarines, pears, or other fruit of your choosing.

Gooey Butter Bars

Ingredients:

Dough:

2 cups granulated sugar
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 and 1/2 sticks butter, melted
1 tablespoon vanilla extract

1 egg

Topping:

2 eggs
8 oz cream cheese, softened (use low-fat)
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 degrees.

Spray a 9×13 X 1 inch baking dish with non-stick cooking spray.

Mix sugar, flour, cake flour, baking powder and salt together in a large mixing bowl.  Add melted butter and mix until combined.  Add one egg and vanilla and combine to form a soft dough. Press into the bottom of the 13 by 9 inch pan.

Beat softened cream cheese and eggs until smooth, about 1-2 minutes in max master. Slowly add the powder sugar until incorporated.  Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Smore Cookie Checkerboard Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Graham Cracker Crust:  Graham Cracker Pie Crust (but leave in bowl mixed and follow directions below)

1 1/2 cup mini marshmallows

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop the cookie dough in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating leaving the spots for the brownie batter empty, as shown in diagram below.  Use all cookie dough.
    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Mix 3/4 cup marshmallows into the brownie batter.  Spoon about 1/12 of the pie crust mixture into each empty space in your baking pan.  Press the pie crust lightly into each space.  Cover the pie crust with about 1/12 of the brownie batter.  Sprinkle the remaining 3/4 marshmallows on top of the brownie dough spots only.

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

Amazing Checker Board Bars

Ingredients:

Your favorite Chocolate Chip Cookie Dough (uncooked)
I suggest:  Chewy Chocolate Chip Cookies

Your favorite Brownie Dough (uncooked)
I suggest:  Decadent Double Chocolate Brownies

Directions:

Preheat oven to 350 degrees.

If your brownie dough uses melted butter, make sure to melt it in a 13 X 9 X 1(or more) inch baking pan.  If not, melt 1 tbsp. butter in a 13X9X1 inch pan and spread melted butter evenly across bottom of pan.

Plop in large tablespoon full in a checkerboard pattern in buttered 13X9X1 inch pan alternating between brownie and cookie dough, as shown in diagram below.  Use all dough.

    ------------------------
|   C   B   C   B   C   B   |     B = brownie dough
|   B   C   B   C   B   C   |     C = Chocolate Chip Cookie Dough
|   C   B   C   B   C   B   |
|   B   C   B   C   B   C   |
    ------------------------

Bake at 350 degrees until done about 35-45 minutes.

Serving Suggestion:  Great served warm topped with 1 scoop of vanilla ice cream and hot fudge sauce!

This also works great with other combinations such as:

Peanut Butter Cookie - Chocolate Chip Cookie
Peanut Butter Cookie - Brownie
Blondie - Brownie
Blondie - Peanut Butter Cookie

Chewy Chocolate Chip Cookies

Ingredients:

1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup  sugar
1  egg
2 teaspoons vanilla 
2 cups flour
2 tsp.cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 and 1/2 cups chocolate chips (pick your favorite dark/white/milk/semi-sweet)

Optional: 1/2 cup nuts

Directions:

1. Beat butter until light and creamy using a mix master. Add the sugars and beat until light and fluffy. Add in egg and vanilla, mix to blend scraping sides to make sure well-incorporated. Slowly add flour, cornstarch, baking soda and salt; and mix only until just combined, scraping sides as necessary.  Chill dough covered in refrigerator for at least 1 hour or up to a few days.
2. Preheat oven to 350 degrees.
3. Once chilled, roll the dough in your hands to form 1 1/2 inch balls (it will be crumbly).  Bake for 7-10 minutes, until barely golden brown at edges. Let cool on pan 5 minutes before coloing on a wire rack.
4. Enjoy!

Homemade Candy Bars

Ingredients:
1 1/2 cups graham cracker crumbs
1 stick butter
1 cup semi-sweet chocolate chips1 cup peanut butter chips3 1/3 cups rice krispies1/2 cup chopped nuts
1 can fat free sweetened condensed milk

Directions:
Preheat oven to 350 degrees.  In an 8 X 8 inch baking melt the butter in the oven.  Remove from oven.  Add the graham cracker crumbs and Stir with a fork until combined.  Press into bottom of dish.  Spread chocolate chips evenly over the crust.  Pour 1/2 of the rice krispies evenly over top.  Spread peanut butter chips evenly over top.  Spread nuts evenly over top.  Spread remaining rice kirsipies evenly over top.  Pour over the sweetened condensed milk evenly to cover.  Bake for 25 minutes or until edges are lightly brown.  Wait 5 minutes before cutting.  Serve warm.  Optional - top with ice cream or whipped cream.

Cranberry Double Chocolate Shortbread Cookies

One of many little twists on my classic Chocolate Chip Shortbread Cookies.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
1/3 cup each of semi-sweet chocolate chips, white chocolate chips and dried cranberries
1/3 cup chopped nuts (optional)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips, white chocolate chips, cranberries and nuts (if desired) and mix until just incorporated.  Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

Summertime Peach Cobbler Bars for the UVA Tailgate

Crust:

1 package Betty Crocker Sugar Cookie Mix

1 stick melted Butter

1 tsp. cinnamon

Fruit Spread:

5 medium peaches peeled and sliced

1 Tbsp. corn starch

1 tsp. vanilla

Cobbler Topping:

1 stick butter

1 cup brown sugar

1 cup flour

1 tsp. cinnamon

Directions:

Preheat oven to 350 degrees.  Prepare a 13 by 18 inch jelly roll pan by spraying with non-stick cooking spray.

In medium bowl mix together sugar cookie mix and 1 tsp. cinnamon.  Add 1 stick melted butter and stir until combined.  Press evenly into prepared jelly roll pan to cover.

Mix together peaches, vanilla and corn starch in medium bowl.  Spread evenly over crust.

Place butter, flour, brown sugar and 1 tsp. cinnamon into medium bowl.  Blend together until mixture is small crumbles with a pastry cutter.  Evenly spoon over peach layer.

Bake for 25 minutes or until done.  Best served warm, but also can be served later.  Refrigerate any leftovers.  Great on their own or with fresh whipped cream, ice cream and a sprig of fresh mint.  Enjoy!

.

Chocolate Chip Shortbread Cookies

In memory of a great lady, a twist off her wonderful recipe.

Ingredients:
1 stick melted butter
1/4 sugar
1/5 cup powder sugar; if you don't have a 1/5 cup, just use slightly less than a 1/4 cup ;)
1 Tbsp. Vanilla
1 cup + 2 Tbsp. flour
3/4 cup chocolate chips (milk, semi-sweet or dark chocolate depending on your preference)

Directions:  Preheat oven to 350 degrees.  Mix melted butter, sugars and vanilla until combined.  Add flour and mix until mixture sticks together and is the consistency of play dough.  Add chocolate chips and mix until just incorporated.   Mixture will be crumbly, press together to form cookies into 1 inch balls.  Place on cookie sheet spread about 1 inch apart.  Bake for about ten minutes or until done.  Cookies will not get light brown.  Let cool on wire rack.  Store in airtight container once cool.  Makes about 30 small cookies.  Enjoy!

For a variation see:  Cranberry Double Chocolate Shortbread Cookies

Pecan Shortbread for a Sunny Sunday Morning

I recently went to visit my Grandma and she reminded me how much I love these shortbread cookies.  The recipe below is a slight variation of my Grandma's recipe.  As an added bonus, they will make your house smell amazing while they bake.  They taste great with coffee.

Ingredients:
1 cup (2 sticks) of butter
1 cup sugar
1 egg (separated)
1/2 tsp. ground cinnamon
2 cups flour
1 cup pecans finely chopped (or almond slices for almond shortbread)

Directions:
Preheat oven to 300 degrees. 

Cream butter and sugar in mix master.  Add 1 egg yolk and mix to combine.  Slowly stir in cinnamon and flour until combine. 

Spread dough evenly onto a 10 X 15 inch ungreased jelly roll pan.  Brush egg white evenly over top of dough.  Cover with chopped pecans. 

Bake for 22-27 minutes or until golden brown.  Cut into slices while hot.  Enjoy!

Cranberry Bliss Bars

Cookie Bars
2 sticks butter
1 cup brown sugar
1/3 cup granulated sugar

3 large eggs
2 teaspoons orange extract

2 cups flour

1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting

4 ounces cream cheese , softened (1/2 a brick)

2 tablespoons butter , softened

3 cups powder sugar

1 teaspoon orange extract

Topping

1/3 cup dried cranberries chopped into small pieces

Grated orange rind from one navel orange

Directions:

Preheat oven to 350 degrees.  Line a 10X15 inch pan with parchment paper. 

Cream the butter.  Add sugars and cream until fluffy.  Add eggs and orange extract and mix until incorporated.  Place flour, baking powder and ginger in a bowl.  Add the flour mixture in heaping spoonfuls to the batter mixing slowly after each addition.  Add the cranberries and white chocolate and mix just until incorporated.  Spread the batter out evenly in the prepared 10X15 pan.  Batter will be thick.  Bake in preheated 350 degree oven for 25-30 minutes or until light brown.  Place aside to cool.

After the cookie bars are cool, make the frosting.  Cream butter and cream cheese.  Slowly add powder sugar by the heaping spoonful mixing after each addition.  Add the orange extract and mix until incorporated.  Spread frosting evenly over the cooled cookie bars.  Layer of frosting will be thin (be patient).  The frosting is very sweet; so do not make extra frosting and spread it over cookies as they will be too sweet!

Top the frosted cookie bars evenly with the chopped dried cranberries and grated orange.  Cut into bars and serve.  Enjoy!

Double Chocolate Cranberry Magic Bars that Melt in the Hot July Sun

These are fun and easy and delicious.  They taste like candy.  I recommend cutting small bars as they're rich.  They're delicious wth vanilla ice cream on a hot summer afternoon.

Ingredients:
1 1/2 cups Graham Cracker Crumbs
1 stick butter
1 can fat free sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup dried cranberries
2 cups coconut flakes
1/2 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.  Place butter in a 13 by 9 inch baking dish and place in oven until melted.  Pour the Graham Cracker Crumbs into the melted butter and mix.  press the crumb mixture into bottom of the baking dish.  Evenly spread chips, cranberries, coconut and walnuts over the graham Cracker crumb mixture.  Evenly pour the sweetened condensed milk over the top of the bars.  Bake for 25 minutes or until edges are lightly browned.  Cool completely before cutting.  Enjoy!

Strawberry Rhubarb Bars for a Hot and Sunny Easter Sunday

I made this as a light Easter dessert.  It's fruity and fun and best when served with fresh vanilla ice cream.  It's slightly tart and pairs perfectly with ice cream or whipped cream, or both!  Enjoy!

Ingredients:

Crust:
2 cups flour
1 stick butter
1/2 tsp. salt
4 Tbsp. olive oil
1 Tsp. cinnamon

Filling:
32 oz. strawberries sliced
1 stalk rhubarb sliced thinly into nickel sized slices
1/2 cup sugar
1 Tsp. vanilla
3/4 cup water
2 Tbsp. corn starch
1/4 cup cold water

Topping:
1 stick butter
1 cup flour
1 Tsp. cinnamon
1 cup sugar

For Crust:  Combine all ingredients using a food processor or pastry knife until coarse crumbles.  Spread evenly over bottom of a jelly roll pan.  Bake for 20 minutes in preheated 350 degree oven.

For Filling:  Place all but 1 1/2 cups of strawberries, rhubarb, 3/4 cup water, sugar and vanilla in a saucepan cook on medium-high stirring constantly until relatively thick.  Mix corn starch with cold 1/4 cup water until combined.  Add to strawberry mixture and cook on high until mixture is thick.  Pour over crust.  Sprinkle the reserved 1 1/2 cups of uncooked strawberries over top.

For crust:  Combine all ingredients with food processor or pastry knife until coarse; spread evenly over the filling.  Bake at 350 degrees for 30 minutes or until crumble topping is lightly browned.  Cool for 5 to 10 minutes.  Cut into bars and serve.  Best served with ice cream or whipped cream.

Makes about 32-40 bars.

Triple Chocolate Chip Cherry Cookies for a Cold and Rainy Night

I got home from work last night craving cookies.  It was dismal out and icy/rainy and cookies seemed like the best way to brighten up my day.  I wanted something quick and delicious and Triple Chocolate Cherry Cookies seemed like the best option.  As an added bonus, these cookies are relatively low-guilt for a cookie with less butter and eggs than traditional cookie recipes.  I tend to make up for that fact by eating way too many, but oh well.  These cookies are quick and easy to make; and they're delicious.  I highly recommend you try them out for yourself!

Ingredients:
10 Tbsp. Butter (1 stick plus 2 Tbsp. butter)
1 cup sugar
1 cup brown sugar
1 egg
3 Tbsp. Vanilla
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup milk chocolate chips
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
2/3 cup dried cherries (or may substitute dried cranberries)
1/2 cup chopped walnuts (optional; may also use other nuts of your own preference)

Directions:
Preheat oven to 350 degrees.  In a mix master cream butter and sugars. 


Add egg and vanilla and beat until blended.  Stir in flour, baking powder and salt.  Stir in remaining ingredients just until incorporated. 


Form into 1 inch balls and drop unto ungreased cookie sheet approximately 2 inches apart.  Bake in a preheated oven for approximately 10 minutes or until edges are very lightly browned.  Cool on a wire rack.  Makes approximately 4 dozen cookies.

May substitute milk chocolate chips for semi-sweet chocolate chips, or vice versa depending on what you have available.