If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.
These are great savory cookies! If you’re not a fan of sweet things, then these are the cookies for you. They’re also great as snacks for guests or with soups.
4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper, or adjust to taste
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes
1 large egg
1 egg yolk
2 tablespoons heavy cream
– In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.
– In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.
– Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.
– Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around.
– Wrap the log in plastic wrap and chill for at least two hours (or 1 hour in the freezer).
– Once chilled slice into 1/4″ thick disks and place about 1/2″ to 1″ apart on an un-greased cookie sheet or cookie sheet lined with baking paper.
– Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.
– Cool on a rack until they are slightly warm or to room temperature.
4 tbsp Butter, melted
1 cup Graham cracker crumbs
1 cup Sweetened flaked coconut
1 cup Chocolate chips
1 cup Walnuts
1 can Sweetened Condensed Milk
– Preheat oven to 350ºF/180ºC. Line an 8″ (20cm) square pan with a piece of parchment.
– Mix melted butter and graham cracker crumbs and press into the bottom of the pan.
– Sprinkle the coconut, chocolate chips, and walnuts over the top.
– Evenly drizzle the can of sweetened condensed milk on top and bake for about 30min or until golden brown.
– Cool on wire rack.
This is a great recipe for a last minute fruitcake. It’s nice and moist and only takes a day to make! Substitute your favorite dried fruits, nuts, and liqueur.
Makes a 9″ round or 8″ square.
Ingredients:
2½ lbs Mixed dried fruit/glace fruit
2 sticks + 2 tbsp Butter
1¼ cups Brown sugar
1 tbsp Corn syrup
½ lemon, juice and zest
¼ tsp Nutmeg
¼ tsp Allspice
¼ tsp Cloves
¼ tsp Salt
1 tsp Cinnamon
½ tsp Curry powder
2½ oz Blanched almonds, chopped
¾ cup Brandy
1 tbsp Cornflour
4 Eggs
2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
– Preheat oven to 320ºF/160ºC.
– Line baking pan with baking parchment. If using a regular baking pan, wrap some newsprint or parcel paper around the outside of the pan and secure with baking twine.
– In a large pot, bring fruit, butter, brown sugar, and corn syrup to a boil, stirring constantly.
– Once bubbling, add in lemon zest, lemon juice, nutmeg, allspice, cloves, cinnamon, curry powder, salt, almonds, and brandy.
– Simmer for 10 min, stirring constantly.
– Remove from heat and cool completely.
– Once cool, stir in corn flour.
– Mix in eggs, then flour, baking powder, and baking soda.
– Scrape into prepared pan.
– Bake at 320ºF/160ºC for 30min. Then reduce temperature to 250ºF/120ºC and bake for 3½ hrs or until done.
And here is the slightly modified one from the video:
Ingredients:
2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 Eggs
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips
– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.
1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract
– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.
These cookies are nice and spicy for the cooler weather and perfect for the holiday season! They are a cross between a gingersnap and a spice cookie and have a delicious snap when you bite or break them.
2 cups Flour
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
½ cup Vegetable shortening
½ cup Packed brown sugar
1 Egg
½ cup Molasses
White sugar and cinnamon for topping
– Preheat oven to 350ºF/180ºC and line 2 cookie sheets with baking parchment.
– In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
– In the bowl of a mixer, beat together shortening and brown sugar.
– Mix in egg and molasses until well combined.
– Stir in flour mixture.
– Scoop into round balls and place on cookie sheets.
– Dampen the bottom of a glass and dip into sugar cinnamon mixture. Use this to flatten cookies to desired thickness, dipping glass into mixture between each cookie.
– Bake for 12-15min or until a light golden color and firm to touch.
– Cool on wire rack.
This is a very lemony cake made with polenta, grounds almonds, and ricotta. A lemon syrup is then poured over the warm cake to give a sweet lemony tang and moistness. More lemon flavor is added with the buttercream and even more lemon sweetness is added with the sugared lemon zest on the top.
2 sticks Butter
1 cup Sugar
3 Eggs, beaten
1 cup Ricotta Cheese
1½ cups Ground Almonds
½ cup Polenta
1 tsp Baking Powder
– Preheat oven to 350ºF and line a 9″ springform pan.
– In a mixer, cream butter and sugar.
– Mix in eggs.
– Mix in ricotta, almonds, polenta, and baking powder until well combined.
– Scrape into lined pan and bake for 1-1½ hrs or until a toothpick inserted comes out clean. Cake will be a golden brown on top.
– While cake is baking make Lemon Syrup and Sugared Lemon Zest.
– Once cake is cooked, remove from oven and leave in tin. Pour or brush cake with Lemon Syrup while cake is still warm. Leave to cool completely.
– Remove cake from tin and spread or pipe Lemon Buttercream over the top. Garnish with Sugared Lemon Zest.
Lemon Syrup:
½ cup + 1 Tbsp Sugar
1 Lemon, juice and zest
2 Lemons, juice
100ml water
– Place sugar, lemon juice (3 lemons total), and water into a saucepan.
– Heat over medium-high heat until it begins to boil. Boil for about 5min. or until slightly syrupy.
– Remove from heat and add zest. Set aside until cake is ready.
– Brush over warm cake.
This is a great pumpkin spice cake recipe. I’m making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes – just remember to adjust the cooking time.
1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
4 eggs
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt
– Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
– In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
– In bowl of mixer, stir sugars together. Add shortening and mix until combined.
– Add eggs and mix.
– Add pumpkin and mix well.
– Mix in vanilla extract.
– Stir in flour mixture.
– Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
– Cool in tins for about 10min and then cool completely on wire rack.
For the caramelized pecan topping:
1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup
– Cook pecans in a saucepan until lightly toasted and fragrant.
– Add sugar and syrup and stir constantly until caramelized.
– Pour onto a baking sheet lined with parchment and cool completely.
– Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.
For the buttermilk buttercream icing:
2 sticks butter
1 lb confectioner’s sugar
1/4 cup buttermilk
– Mix together until light and fluffy.
– Pipe onto cupcakes and sprinkle with pecan topping.
This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.
To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
INSTRUCTIONS
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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