Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Source: foodnetwork.com

Ryan is a huge fan of the Snickerdoodle.  And I’ve lost my recipe!  The one we made forever, they were big and thick and chewy, so I’m always searching for a new one.  I made these for him when they were home last weekend, he declared them a winner.  Personally, I thought they were too flat, but he liked them because they were so chewy, and he liked the addition of brown sugar.  I’m posting this, so we have it in the archives, I’m sure he is going to be wanting it.  If you like a flat, chewy cookie, this one’s for you, but if any of you have a killer Snickerdoodle that is fat and chewy, send it to me, please.  ~ jan

This is a small recipe, so I doubled it -

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar (I used light brown)
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Preheat oven to 350,

Cream wet ingredients, add dry and roll in 1-1/2 tablespoon size balls.  roll in topping bake 10-12 minutes until edges just start to brown.  Don’t overbake.

 

These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.
These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. Her love of cooking and entertaining prompted Campoy to start a home-based catering business and after just a few years she opened Julienne in 1985. Her operation expanded over the years to include a gourmet market. Julienne continues to operate under the direction of Campoy's daughter and business partner, Julie Campoy.

This is just one example of the types of recipes in Campoy's new cookbook, "Celebrating With Julienne."

Graham cracker chewy bars

Total time: 45 minutes, plus cooling time
Servings: 24 bars
Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust

3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs

1/2 teaspoon baking powder
1 cup pecans, chopped
1 prepared crust

Powdered sugar, if desired
1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

Source: L.A. Food Times S.O.S.

I had such good luck with Auntie Em’s Cupcakes that I  decided to post her recipe for Oatmeal Raisin Cookies.  If they are half as good as the cupcakes, they will be a winner!

 

Dear SOS: I was at Auntie Em's Kitchen in Eagle Rock today for the first time. While they are known for their amazing cupcakes and fantastic food, today I had the best oatmeal cookie I've ever eaten. It was thin, chewy and crispy at the same time, with subtle hints of spices. Absolutely delicious! I'm sorry I didn't bring home a few more. Do you think they might share the recipe with us?

Dear Michelle: These oatmeal cookies are packed with oats and raisins, and the scent of cinnamon and vanilla as they bake is all but overpowering. And you're right: with crisp outer edges and wonderfully chewy centers, these combine the best of both cookie worlds. You might want to plan ahead and make a double batch.

Auntie Em's Kitchen oatmeal raisin cookies

Total time: 30 minutes, plus baking time
Servings: 2 dozen large cookies
Note: Adapted from chef Michelle Risucci of Auntie Em's Kitchen.
1 1/2 cups (3 sticks) butter, room temperature
1 1/3 cups (10 1/2 ounces) sugar
1 1/3 cups (10 1/2 ounces) light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons (8 1/2 ounces) flour
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups ( 1/2 pound) golden raisins
1. Heat the oven to 350 degrees.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
5. Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.
Each cookie: 317 calories; 5 grams protein; 47 grams carbohydrates; 2 grams fiber; 13 grams fat; 8 grams saturated fat; 56 mg. cholesterol; 199 mg. sodium.

Source:  Culinary S.O.S. – LA Food Times

Ingredients

Makes about 2 1/2 dozen

    * FOR THE CUPCAKES
    * 1 3/4 cups all-purpose flour
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/4 teaspoon baking soda
    * 3/4 cup (1 1/2 sticks) unsalted butter, softened
    * 1 1/3 cups sugar
    * 2/3 cup natural, creamy peanut butter
    * 3 large eggs
    * 1/2 teaspoon pure vanilla extract
    * 1/2 cup sour cream
    * FOR THE FROSTING
    * 12 ounces cream cheese, room temperature
    * 1 1/2 cups confectioners' sugar, plus more for decorating
    * 3 tablespoons unsalted butter, softened
    * 1 1/2 cups creamy peanut butter

Directions

   1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
   2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
   3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
   4. Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
   5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

Source:  Martha Stewart Living

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping
onto baking sheet.

Ingredients

Makes 16

• 2 cups all-purpose flour , spooned and leveled
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag (12 ounces) chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.

Source:  Martha Stewart

from Martha Stewart...

Ingredients

Makes 16

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch cocoa
• 1 tablespoon finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

I made these EXACTLY like the recipe, EXCEPT, I omitted the 2 teaspoons of orange flavoring in the frosting, and instead grated fresh orange rind into it. I did put the 2 teaspoons of orange flavoring in the batter as the recipe specified. I made these in a 9x13 pan - cooked them 27 minutes, just like the recipe said - they turned out perfectly. 4 Stars on these, girlfriends....

I used dried cranberries, instead of Craisins, they are probably the same thing, though...

Lindsay and I took one of my bars to Starbucks and taste tested it next to the real thing - it was really close in taste, except Starbucks seemed to have a bit denser base than mine did. They also tasted a little more orangy, so next time I'll probably do exactly like the recipe says and put the 2 teaspoons of orange extract into the frosting and then grate the peeling on top.

Our version was really yummy, even alongside Starbucks, they stacked up to the originals and were a lot more moist than Starbucks, probably because they were freshly baked...

~ jan

BARS
1 cup butter (2 sticks, very soft)
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 craisins (dried cranberries)
3/4 cup white chocolate chips

ORANGE FROSTING
3 ounces cream cheese, softened
3 tablespoons butter, softened
3 cups confectioners' sugar
2 teaspoons orange extract

TOPPING
1/4 cup craisins, chopped
1-2 tablespoon grated orange rind
1/2 cup white chocolate chips
1 teaspoon canola oil

1. Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.
2. Bars: With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined.
3. Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to overmix.

4. Note: You can make these lower-fat by omitting 1/2 cup butter and substituting 1/2 cup applesauce. No one notices the difference! I didn't do this, though, I made the full fat version ~ jan

5. Spread thick batter in prepared pan and bake 350 (25 minutes for 10x15, 27 minutes for 9x13), until the top is light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.
6. Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.
7. Garnish: Use a zester to remove rind from an orange. Chop 1/4 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.
8. For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.
9. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally (see additional photos which show this step

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg
1 teaspoon finely shredded key lime or lime peel (set aside)
2 teaspoons key lime or lime juice
2-1/2 cups all-purpose flour
Coarse sugar (optional)
Lime Icing (recipe follows) (optional)
Green colored sugar (optional)

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, salt and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and lime juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the lime peel.

2. Place the unchilled dough into a cookie press fitted with a template. Force dough through cookie press, forming desired shapes, 1 inch apart onto ungreased sheets. If you like sprinkle the cookies with coarse sugar.

3. Bake in a 400 degree oven for 6-8 minutes, or until edges are firm but not brown. Transfer to wire racks and let cool. If you like, drizzle with Lime Icing and let stand 20 minutes until set. Or, if you like, dip unsugared tops of cookies in Lime Icing and sprinkle with green sugar. Let stand until set.

Makes about 84 cookies.

Lime Icing: In a small bowl, stir together 3/4 cup powdered sugar, 1-1/2 teaspoons lime juice and enough milk (2 to 3 teaspoons) until icing reaches a drizzling consistency. If you like, tint pale green with food coloring. Makes about 1/3 cup icing.

Nutrition facts per cookie: 41 calories, 2 g fat, 8 mg chol, 9 mg sodium, 5 g carbs, 0 g fiber, 0 g pro.

Source: Midwest Living, December 2007 issue

The best chocolate chip cookies I have ever made were with Alton Brown's recipe. He starts with melted butter and uses bread flour which works well. Try this in your recipe, these cookies don't last very long around here!

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

foodtv.com

Total time: About 1 hour, plus rising

Servings: Makes 24 to 32 cookies

Note: Adapted from Maral's Pastry in Van Nuys. These simple cookies are made with bread dough, and their Armenian name, tahinov hats, literally means "tahini bread." The cookies bake best in a convection oven at the same temperature.

2 2/3 cup bread flour

1 teaspoon active dry yeast

1 cup sugar, divided

1/8 teaspoon salt

1 tablespoon plus 1 teaspoon vegetable oil

3/4 to 1 cup tahini paste, divided

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, yeast, one-half cup sugar and salt. Add the vegetable oil and mix at a low speed to combine.

2. Fill a liquid measuring cup with 1 cup warm water. With the mixer speed on low, start adding the water slowly — just enough for the dough to come together (we used just shy of 1 cup water), neither too wet nor too dry. Continue to mix at medium-low 2 to 3 minutes until the dough is evenly combined and smooth. Be careful not to overmix. Cover the dough with plastic film and allow to rise until doubled, 2 to 3 hours.

3. Heat the oven to 350 degrees (for either a convection oven or regular oven). Divide the dough in half and place one half on a floured work surface. Flatten it gently with the palm of your hand to a general rectangle shape; continue flattening it with a rolling pin until the rectangle is about 18 by 10 inches. Do not worry if the dough bubbles slightly while it is rolled out. Brush 5 to 6 tablespoons of tahini paste all over the rectangle to get a thin layer and then sprinkle 4 tablespoons sugar over the tahini.

4. Roll the rectangle up lengthwise and trim the ends. Cut the roll into 1- to 1 1/4 -inch lengths; you will have 12 to 16 pieces. Place each piece between your hands, cut sides against your palms; press to flatten into a disc (they will look like rosettes).

5. Place the discs on a parchment-lined cookie sheet and bake until deep golden brown, about 15 minutes in a convection oven or 18 to 20 minutes in a regular oven, rotating the cookie sheet halfway through. Repeat with the remaining half of the dough.

Each of 24 cookies: 110 calories; 3 grams protein; 16 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 12 mg. sodium.

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Yield: enough to ice 5 dozen cookies