Brian Family Favorite Chocolate Chip Cookies

This is my new go-to Chocolate Chip Cookie recipe.

• 1 cup butter shortening
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups quick or old-fashioned oats
• 1 cup semi-sweet chocolate chips

1. HEAT oven to 375°F.


2. COMBINE shortening, sugars and brown sugar; beat at medium speed in mixer until well blended. Add eggs, milk and vanilla. Blend. Add baking soda and salt. Blend some more. Stir in flour, oatmeal, and choc chips.
   


3. Form into balls and place 2 inches apart onto ungreased baking sheets.
   


4. BAKE 9 to 12 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

UBER-CHOCOLATE COOKIES

INGREDIENTS:

1 1/2 cups firmly packed brown sugar
2/3 cup Crisco® Butter Shortening
OR 2/3 stick Crisco® Butter Shortening Sticks
1 tablespoon water
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1/4 cup cocoa powder
1/4 cup DARK cocoa powder (such as Hershey's special dark)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (12 oz.) package semi-sweet chocolate chips (2 cups)

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray or use a Silpat.

2. BEAT brown sugar, shortening, water and vanilla with electric mixer at medium speed until well blended. Beat in eggs. Combine flour, cocoa powders, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonsful 2 inches apart onto prepared baking sheets.


3. BAKE 8 to 10 minutes, or until cookies are set. Cool 2 minutes on baking sheet. Place on cooling rack to cool completely.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

This is from my mom-in-law. I haven't dared to make it yet. Major calorie alert.

1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!***

FRENCH VANILLA TIRAMISU

TIRAMISU
1 8-oz pkg light cream cheese, softened (neufchatel cheese has a much less "creamy cheesy" taste, so works better.) OR mascarpone cheese.

3 cups cold milk

2 pkg. (4-serving size) French Vanilla Flavor Instant Pudding

2 pkgs. (7 oz. each) ladyfingers OR 3 pkgs (6-piece) of sponge cakes/dessert cups cut into squares,

2-3 cups strongly brewed coffee, cooled

1 16-oz. tub of Cool Whip
Kahlua, optional

Amaretto, optional
cocoa powder for dusting
and dark chocolate, grated, for garnish

Beat light cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk; add one dry pudding package, beating well. Add the rest of the milk, and the last package of dry pudding mix; beat on low speed 1 min. or until well blended. Stir in a few glugs of Amaretto and Kahlua. Gently stir in Cool Whip, reserving one cup or so for the top layer.

Quickly dip about half of the ladyfingers or sponge cake squares with coffee; place them on the bottom of deep 9X13" dish. (OR three loaf pans works really well, also.) Top with 1/2 of the pudding mixture; dip the remaining lady fingers in the coffee and top with the remaining pudding mixture. Spread the reserved whipped cream on top. Dust with cocoa powder. Top with grated chocolate.

Refrigerate 8 hours or until ready to serve. Store leftover dessert in refrigerator.

Neopolitan Rice Krispy Treats

I made these for a family reunion and they were tasty and oh so cute. I also think that these would be great for a bake sale.

First layer:
2 Tbs. butter
25 strawberry large marshmallows
5 1/2 cups rice krispies
2 drops red food coloring

Second Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups rice krispies
1 Tbs. vanilla

Third Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups chocolate rice krispies
1/4 cup chocolate chips

Prepare 13/9 pan with cooking pray. Begin with first layer. In super large pot, melt the 2 tablespoons butter over medium heat. Add the red food coloring. Blend until the butter is pink. Stir in strawberry marshmallows. When melted, stir in rice krispies. Coat well. Pour into prepared pan and press down flat with a buttered spoon. Rinse out pan until it is no longer pink. Move onto layer # 2. Melt butter. Add marshmallows. Melt. Stir in rice krispies. Glop on top of layer one in the pan. Use a buttered spoon to press down flat. No need to rinse or anything for: Layer # 3. Melt butter. Add marshmallows. Melt. Stir in rice krispies and chocolate chips. When coated, glop on top of layers one and two. Press down hard and flat with a buttered spoon. When set, cut into bars. Wrap individually in plastic wrap.

Texas Sheet Cake

This is a super yummy cake. Make it extra awesome by using dark cocoa. And be sure to eat it the same day it is made. It doesn't taste as good the next day.


Bring to a boil:

1 cube butter

1 cup water

1/4 cup cocoa

Then add:

½ cup canola oil while the mixture is still hot

Pour over:

2 cups flour

2 cups sugar

2 tsp. soda

1/2 tsp. salt

Add:

1/2 cup buttermilk, or sour milk (add 2 tsp. of vinegar to milk and let sit if you don’t have buttermilk)

2 eggs

1 tsp. vanilla

Beat well and pour on greased cookie sheet. Bake at 350 for 20 minutes. While still hot, frost with chocolate frosting.

Frosting:

1 cube butter, slightly softened

1/4 cup cocoa, sifted

2-6 cups powdered sugar, sifted

3-6 Tbs. Milk

1 tsp. vanilla

Boil the milk, cocoa, and butter, then stir in sugar and vanilla. (optional: Pour frosting through sieve to prevent lumps.) The more powdered sugar you add, the thicker the frosting will be, so you can use up to half a bag.

DEATH BY CHOCOLATE CAKE

Another cake recipe from Loria.

Death By Chocolate Cake

Pre-heat Oven to 325

4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil

Beat together, then add:

1 chocolate cake mix
1 3oz. box instant chocolate pudding

Beat until mixed. Stir in:

One 12 oz. bag semi-sweet chocolate chips

Bake at 350 degrees for 1 hour in greased and floured bundt pan. Cool 15 minutes. Turn onto plate. Frost or drizzle with chocolate frosting.

CHOCOLATE TRUFFLE CAKE

From my good friend, Loria:


Chocolate Truffle Cake

Pre-heat Oven to 325

1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
2 8-ounce packages semisweet chocolate, cut up
1 cup whipping cream
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour

Whipped Cream (optional)

1. For crust, combine pecans, cracker crumbs, melted butter, and the 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch springform pan. Set pan aside.

2. In a large saucepan cook and stir chocolate and whipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.

3. In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.

4. Bake cake in a 325 degree oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Coll for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in the refrigerator.

Makes 16 servings

(Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.)

SCHOOL LUNCH PEANUT BUTTER BARS

For years a favorite bar cookie of Utah Valley students. I ate my fair share in high school, which is probably why I was never skinny in high school, come to think of it.

Layer One:

¾ cup butter, softened

¾ cup white sugar

¾ cup brown sugar

3 eggs

¾ cup peanut butter

¾ tsp soda

½ tsp salt

½ Tbs vanilla

Mix well with electric mixer.

Add 1 3/4 - 2 cups flour and 1 3/4 cups quick or rolled oatmeal. Mix in well. Spread evenly on greased 12 X 16 inch cookie sheet. Bake at 325 degrees for about 20 minutes.

Layer Two:

Spread chocolate chips over layer one while still warm. Let cool.

Layer Three: (optional)

3-4 cups powdered sugar

1 ½ cups peanut butter

8 Tbs evaporated milk

Mix together and spread over top of chocolate layer. Cut into bars.

Or you can change Layer Two to: spread creamy peanut butter over top and for Layer Three: Melt until smooth, 1 Tbs butter and 1/3 cup cocoa. Add to above mixture and beat until smooth: 2 ½ cups powdered sugar ½ Tbs vanilla, 1/8+ milk. Spread over peanut butter layer.

OR you can add chocolate chips to the oatmeal batter and when cooled, frost with chocolate frosting (preferably Duncan Hines classic chocolate.)

Cut into bars.

MINI CHOCOLATE CHEESECAKES

24 vanilla wafers or chocolate wafers

2 (8 oz.) packages cream cheese

1 ¼ cups white sugar

1/3 cup cocoa powder

2 T. all-purpose flour

3 eggs

1 (8 oz.) container sour cream

½ t. almond extract

1/4 cup heavy cream

¾ cup semi-sweet chocolate chips

Preheat oven to 325 degrees. Line muffin cups with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20-25 minutes or until set. Remove from oven; cool completely in pan on wire rack. (about 1-2 hours.) Heat heavy cream in the microwave for 50 to 60 seconds on high. Stir in chocolate chips until smooth. Let rest in room temperature for half an hour. Dollop on cooled cheesecakes. Remove cheesecakes from pan and refrigerate. After an hour in the refrigerator. Cover.

SOUTHERN MOON PIES

½ cup butter, softened

1 cup white sugar

1 egg

1 cup evaporated milk

1 tsp. vanilla

2 cups flour

½ tsp. salt

½ cup unsweetened cocoa powder

1 ½ tsp. baking soda

½ tsp. baking powder

½ cup butter, softened

1 1/2 cups powdered sugar

1 tsp. vanilla

1 ½ cups marshmallow crème

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

To make cookie crusts: In a large mixing bowl, cream together ½ cup butter and sugar. Add egg, milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix until all ingredients are combined.

Drop the dough onto greased cookie sheets by rounded tablespoonfuls. Leave at least three inches in between each one; dough spreads.

Bake for 6-8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.

To make filling: In a bowl blend together ½ cup butter, powdered sugar, vanilla, and marshmallow crème. Mix until smooth. Assemble pies by spreading filling on flat side of cookie crust, then covering filling with flat side of another cookie crust. Wrap each individually in cellophane and store in refrigerator.

PEANUT BLOSSOMS

Pam makes the real thing. I just buy refrigerated peanut butter cookie dough and stick a chocolate kiss on top.

1 3/4 cup flour
1 t. baking soda
1/2 t. salt
1/2 cup sugar
2 T. milk
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 t. vanilla
48 chocolate kisses

Combine all the ingredients, except candy, in a large bowl. Mix on low speed until dough forms. Shape dough into small balls. Roll them in a small amount of sugar. Place on an ungreased cookie sheet. Bake for 10 to 12 minutes at 375 degrees. Top each with a kiss.

NO-BAKE COOKIES

Garron's favorite cookie.

2 1/2 cups quick-cooking oats
cube of butter
4 T. cocoa
2 cups sugar
1/2 cup milk
1/2 cup peanut butter

Put the butter, cocoa, sugar, and milk in a sauce pan and bring to a boil. Next add peanut butter and oats. Spoon out onto wax paper. Cool. Store in an airtight container.

MACAROONS

These are one of my favorite holiday cookies. They stay fresh for a long time. Stick a whole almond on the melted chocolate for a yummy Almond Joy.

14 oz. bag flake coconut

scant cup flour

¼ tsp. salt

14 oz. can sweetened condensed milk

2 ½ tsp. vanilla

Mix coconut, flour, and salt in a large bowl. Add milk and vanilla; mix well with spoon. Spray cookie sheet with non-stick cooking spray. Grease hands and shape into balls. Bake at 375 for 13 minutes or until a few flakes of coconut look toasted. Don’t overbake. Can dip in melted chocolate if desired.

CHOCOLATE CRINKLES

This is a recipe I still have from my 8th grade Home-ec class. Just make sure that you don't overbake them or else they get too crisp.

CHOCOLATE CRINKLES

1 1/2 cups sugar
1/2 cup vegetable oil
4 squares unsweetened chocolate, melted and cooled or (3/4 cup cocoa and 4 T.partially melted butter)
2 t. vanilla
3 eggs
2 cups flour
2 t. baking powder
sifted powdered sugar

In mixing bowl, combine sugar, oil, chocolate and vanilla. Beat in eggs. Stir flour and baking powder together. Stir into chocolate mixture. Cover and chill. Shape into balls. Roll in powdered sugar. Bake on a greased cookie sheet @ 375 degrees for 10-12 minutes.