Chocolate Macadamia Meltaways Recipe

December 6, 2012 Leave a Comment

Chocolate Macadamia Meltaways

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I came up with these unbelievable meltaways purely by accident one day while trying to make cookies using the ingredients in my cupboard.  The result was fantastic!

Barbara Sepcich                                                                                Galt, California

Chocolate Macadamia Meltaways Recipe

Chocolate Macadamia Meltaways

½ cup butter, softened

¼ cup confectioners’ sugar

½ tsp. vanilla

1 ¼ cups all-purpose flour

1 jar (3 ½ oz.) macadamia nuts, finely chopped

Filling:   1 cup (6 oz.) semi-sweet chocolate chips

½ cup coarsely chopped macadamia nuts

Additional confectioners’ sugar

In a small bowl, cream butter and sugar light and fluffy.  Beat in vanilla.  Gradually add flour and mix well.  Stir in nuts (dough will be stiff); set aside.

For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth.  Stir in nuts; cool slightly.  Drop ½ teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.

Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered.  Place 2 inches apart on ungreased baking sheets.

Bake at 375 F. for 12-14 minutes or until lightly browned.  Roll warm cookies in confectioners’ sugar; cool on wire racks.

(Recipe for Chocolate Macadamia Meltaways was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Rocky Road Fudge Bars Recipe

October 23, 2012 Leave a Comment

The Rocky Road Fudge Bars is simply delicious!  It has Chocolate chips, cream cheese,  sugar and nuts…put it all together…its HEAVEN.

Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

½ cup margarine

1 oz. (1 square) unsweetened chocolate, chopped

1 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

¾ cup chopped nuts

Filling:   8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting

¼ cup margarine, softened

½ cup sugar

2 Tbsp. flour

½ tsp. vanilla

1 egg

¼ cup chopped nuts

1 cup semi-sweet chocolate chips

Frosting:   2 cups miniature marshmallows

¼ cup margarine

¼ cup milk

1 oz. (1 square) unsweetened chocolate, chopped

Reserved 2 oz. cream cheese

3 cups powdered sugar, sifted

1 tsp. vanilla

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Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue.)

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Macadamia Orange Fudge Recipe

September 3, 2012 Leave a Comment

Macadamia Orange Fudge

Why don’t you try this Macadamia Orange Fudge!  This fudge has a wonderfully intense orange flavor highlighted by the crunchy texture of macadamia nuts.  It brings me back to Hawaii, (I have been to Hawaii 3 times) and I did bring home some fudge from the islands, but it didn’t have the orange flavor added to it.

Macadamia Orange Fudge Recipe

Macadamia Orange Fudge

2 ½ cups sugar

½ cup margarine or butter

5 oz. can evaporated milk

7 oz. jar marshmallow cream

12 oz. pkg. (2 cups) semi-sweet chocolate chips

3.5 oz. jar macadamia nuts, chopped

2 Tbsp. orange-flavored liqueur or orange juice

1Tbsp. finely grated orange peel

Line 13×9 inch pan with foil so that the foil extends over the sides of pan; lightly butter foil.  In large saucepan, combine sugar, margarine and evaporated milk.  Bring to a boil over medium heat, stirring constantly.  Boil 5 minutes, stirring constantly; remove from heat.  Add marshmallow cream and chocolate chips, stirring until smooth.  Stir in macadamia nuts, liqueur and orange peel.

Pour into foil-lined pan.  Cool to room temperature; score fudge in 48 squares.  Refrigerate until firm.  Remove fudge from pan by lifting foil; remove foil from fudge.  Using a large knife, cut through scored lines.  Store in refrigerator.  3 pounds.

 

(Recipe for the Macadamia Orange Fudge was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

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Sour Cream Chocolate Chip Date Bread Recipe

August 25, 2012 Leave a Comment

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

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Black Bottom Muffins Recipe

August 21, 2012 Leave a Comment

Black Bottom Muffins

In 1987 I made these Black Bottom Muffins with chopped almonds on top.  They are easy to make, and you should have all the ingredients at your fingertips (the only thing I had to buy was the cream cheese).  Try them because you will like them.

Black Bottom Muffins Recipe

Black Bottom Muffins

2 (3 oz.) pkg. cream cheese

1/3 cup sugar

1 egg

1 cup semi-sweet chocolate chips

1 ½ cups flour

1 cup sugar

¼ cup cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

2 Tbsp. sugar

½ cup chopped almonds

Preheat the oven to 350F.  Line 18 muffin cups with paper liners.  In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well.  Stir in chocolate chips; set aside.

In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt.  Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.  Fill prepared muffin cups half full.  Top each with tablespoon of cream cheese mixture.  Combine 2 tablespoons sugar and chopped nuts; sprinkle evenly over cupcakes.

Bake at 350F. for 20 to 30 minutes or until cream cheese mixture is light golden brown.  Cool 15 minutes; remove from pans.  Cool completely.  Refrigerate leftovers.    18 cupcakes

(Recipe for the Black Bottom Muffins was in Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

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Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home.  Find more great recipes at

www.tasteofhome.com.

 

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

                                                                                        Brittney Musgrove Dallas, Georgia

 

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 cup (6 oz.) semi-sweet chocolate chips

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.  Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.      5 dozen

 

(Recipe for Easy Kitchen Sink Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

 

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Secret Recipe Chocolate Chip Cookies

July 26, 2012 Leave a Comment

Secret Recipe Chocolate Chip Cookies

Every now and then I get recipe cards in the mail.  I had gotten the Secret Recipe Chocolate Chip Cookies three years ago.  Well, I made these cookies and they were really good.  Try them…I think you’ll like them.

Secret Recipe Chocolate Chip Cookies

Secret Recipe Chocolate Chip Cookies

½ cup rolled oats, regular or quick

2 ¼ cups flour

1 ½ tsp. baking soda, ½ tsp. salt and ¼ tsp. cinnamon

1 cup butter, softened (2 sticks)

¾ cup firmly packed brown sugar

¾ cup sugar

2 tsp. vanilla

 1 tsp. lemon juice

2 eggs

2 cups semi-sweet chocolate chips and 1 cup chopped walnuts

Preheat oven to 350F.  Cover baking sheets with parchment paper.  Place rolled oats in blender and process until finely ground.  Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.

In another bowl, cream butter, sugar, vanilla and lemon juice together using mixer.  Add eggs and beat until fluffy.

Stir in flour mixing into egg mixture, blending well.  Add the chocolate chips and nuts to the dough and mix well.  Using ¼ cup of dough for cookie, scoop round balls with an ice-cream scoop and place 2 ½ inches apart on baking sheets. (Or use the medium ice cream scoop, which holds 1 ½ Tbsp. of dough, that’s the scoop I use.  Bake them for 13 – 15 minutes on 350F.)  Bake until cookies are lightly browned, 16 to 18 minutes.  Transfer to wire rack to cool completely.  Store in a sealed container to keep them soft and chewy.

 

(Recipe for Secret Recipe Chocolate Chip Cookies is from Easy To Bake Easy To Make)

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Banana Brownies with Mocha Frosting

July 19, 2012 1 Comment

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!

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