Copycat Starbucks Ginger Molasses Cookies

I was having a particularly bad day the other day and decided it might be a good day to make cookies. I keep a stack of recipes that I plan to try always on hand, so I grabbed this one to make a copycat of Starbucks ginger molasses cookies. Having never had their ginger molasses cookies, I can’t say if these are as good as what they sell in the stores, but I will say that they are delicious!

Copycat Starbucks Ginger Molasses Cookies

1 c. dark brown sugar
¾ c. unsalted butter, room temperature
¼ c. molasses
One large egg, room temperature
2¼ c. flour
¼ t. Kosher salt
2 t. baking soda
1¼ t. ground ginger
1 t. ground cinnamon
¼ t. freshly ground nutmeg
½ c. sugar, for dipping

Preheat oven to 375° F. Line two large baking sheets with parchment paper or a Silpat; set aside.

In the work bowl of a stand mixer, cream brown sugar and butter together until fluffy, 3 to 4 minutes. Add molasses, scrape down, and add egg. Mix until smooth and creamy.

In a separate bowl sift together flour, salt, baking soda, and spices. With mixer on low speed, slowly add dry ingredients. Beat only until a thick dough forms.

With a large cookie scoop or small ice cream scoop, scoop up about 1/4 cup of the dough. Roll it in a ball, roll it in the granulated sugar, and place it on the prepared baking sheets. Allow 2 inches of space between each of the cookies. Once you have filled a baking sheet, dip the bottom of a glass in the sugar, and flatten each slightly. With a teaspoon (in order to get that crackled effect) top each cookie with a little more sugar (approximately a half teaspoon).

Bake for 15 minutes. Allow to cool on the baking sheet 10 minutes before removing to a wire rack to cool completely. Makes approximately 15 cookies.

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Butter Pecan Cookies

In my wizened old age, I have come to the conclusion that there are butter pecan people, and non-butter pecan people, and there is just no in between. Case in point, the late Mr. O-P used to LOVE butter pecan ice cream. I mean, he couldn’t get enough of it. Me? Frankly I could take or leave butter pecan anything, as well as ice cream. Just don’t care for either one. But the other day I was thinking about him and his butter pecan interest, and wondering how something like that would translate into a cookie. So, with him in mind, I set to work, and I may have just become a butter pecan convert. These are so buttery and flavorful. Toasting the pecans is key, as well as a hefty amount of butter emulsion. If you have butter pecan fans in your family, these are a must make.

Butter Pecan Cookies

2 c. pecan halves
1 c. (2 sticks) butter, room temperature
¾ c. dark brown sugar
¾ c. granulated sugar
2 large eggs, room temperature
1 t. vanilla flavoring
1 t. butter flavoring
 2¼ c. flour
1 t. baking powder
½ t. salt

Preheat oven to 375° F. Spray baking sheets with cookiescoop or use a Silpat; set aside

Toast pecans. Generally, I like to do this in a 350° toaster oven for 5 to 7 minutes, but ovens can vary. Just make sure to watch them because they can burn easily, and, if they do, they turn bitter.

In the work bowl of a stand mixer, beat butter until light and fluffy, 2-3 minutes. Add sugars, beat again for 2 - 3 minutes. Add eggs, one at a time, beating after each addition. Add flavorings, beat again. Whisk together flour, soda, and salt, and, with mixer running on “low” slowly add dry mixture to wet mixture, beating just until combined. Fold in toasted pecans.

Use a 2-tablespoon cookie scoop to put mounds of dough onto the prepared cookie sheets. Bake for 14 to 17 minutes, or until degree of doneness is desired.

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Lunchroom Chocolate Peanut Butter Bars

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I am old school. Literally. I went to school before these lunchroom bars were popular. In fact, I had never even heard of them until I saw them online. They looked good, easy, and who doesn’t like the combination of peanut butter and chocolate? I must say that I was pleasantly surprised. These are not cloyingly sweet. They are sweet, but not overly so; the amount of peanut butter in the dough and topping is just right. The chocolate finishes these off to perfection. If, like me, you were never treated to these when you were in school, give them a try.

Lunchroom Chocolate Peanut Butter Bars

Slightly adapted from halfbakedharvest.com

 1½ sticks salted butter

2 c. creamy peanut butter, divided

¾ c. dark brown sugar

¼ c. granulated sugar

2 large eggs, room temperature

1 T. vanilla extract

2 c. flour

1 t. baking powder

½ t. kosher salt

 Frosting

1 stick salted butter, room temperature

2½ c. powdered sugar

½ c. dark cocoa powder

2 t. vanilla extract

¼ c. warm milk

Preheat the oven to 350° F. Line a 9” x 13” baking dish with parchment paper; set aside.

 In a microwave safe bowl, melt butter and ½ cup peanut butter, stirring every 30 seconds until creamy. (This took me one minute.) Whisk in brown sugar, sugar, eggs, and vanilla.

 Stir in flour, baking powder, and salt.

Press dough into the bottom of the prepared dish. Bake for 20-22 minutes, until set in the center. Remove from oven and immediately dollop remaining 1½ c. peanut butter over the crust, lightly spreading in an even layer. Cool completely.

 To make frosting: place butter, powdered sugar, cocoa powder, vanilla, and warm milk in a medium mixing bowl. Beat until smooth, adding additional warm milk as desired to reach spreadable consistency. Spread over bars and allowed to set. (This may take a couple of hours.) Slice and enjoy.

 

Kentucky Derby Bars

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Had I not been invited to a Kentucky Derby Party, I would have had no idea that the Kentucky Derby was this weekend. It’s not something that I follow. One year I did get involved, and it seemed like much ado about nothing. I mean it’s not as though the horses run laps, it’s just a short distance and everything is over.

One thing that is going to last are these delicious Kentucky Derby Bars. Rich, chocolaty, nutty, and delicious, this is one dessert that can go the distance.

Kentucky Derby Bars

Crust
3 c. graham cracker crumbs*
½ c. unsalted butter, melted
¼ c. sugar
1 large egg white, lightly beaten

Filling
1 c. firmly packed dark brown sugar
½ c. light corn syrup
½ c. dark corn syrup
¼ c. unsalted butter, melted
3 large eggs
1 t. vanilla extract 

1 t. bourbon flavoring

¼ t. salt
2 c. pecan halves
2 c. semi sweet chocolate chips

Preheat oven to 350° F. Spray a 9” x 13” baking pan with PAM. Line with aluminum foil allowing 2 inches to hang over either end for easy removal of cookie slab.

CRUST: In the work bowl of a food processor combine crumbs, butter, sugar, and egg white, pulsing until combined. Press into the bottom of the prepared pan. Bake for 12 minutes; cool completely.

FILLING: In a large mixing bowl, whisk together sugar, corn syrups, butter, eggs, vanilla, bourbon flavoring, and salt. Fold in pecans and chocolate chips. Pour mixture over prepared crust.

Bake until center is set, 30 to 40 minutes. Allow to cool 15 minutes before removing from the pan. Cut into squares. Makes 24.

*7 whole crackers equal one cup of crumbs.

 

Chocolate Chip Gooey Bars

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I don’t like rectangles. The reason that I don’t like rectangles is because they’re not squares. I like squares. Squares are comfortable. So, whenever a recipe calls for a 9” x 13” pan, I use a 10” x 10”. Sure, it has a little less area over all, but that just means that your baked good is going to be a bit thicker. When you’re baking a cake, or brownies, or making some type of candy, wouldn’t you rather it be thick than thin? Wouldn’t you like more dessert deliciousness per mouthful? I think that you would. I think anything baked in a square pan always comes out better than a rectangular pan, not to mention that it is much easier to line with parchment or foil to facilitate easy lifting from the pan, and consequently, makes it much easier to slice into neat little (or big) squares.

This recipe for Chocolate Chip Gooey Bars is one that I adapted to the 10” x 10” pan. Stop what you’re doing and make these. They are astoundingly good. They’re very rich, so you will be satisfied with a small piece (if you can stop yourself), and your family will adore you.

Chocolate Chip Gooey Bars

Adapted from The Baking Chocolatess

Bottom Layer

1 yellow cake mix

1 large egg

½ c. butter, melted

  

Cream Cheese Layer

1 8-oz. pkg. cream cheese, softened

2 large eggs

1 t. pure vanilla extract

1 1-lb. box powdered sugar

½ c. butter, melted

1 c. semi-sweet chocolate chips

Icing

1 c. semi-sweet chocolate chips

1 c. milk chocolate chips

Preheat oven to 350°F. Spray a 10” x 10” baking pan with Baker’s Joy. Line with foil, allowing a 2” overhang on each end; set aside.

In a large bowl, beat together cake mix, egg, and butter.

Pat cake mix mixture into the bottom of prepared pan; set aside.

In another large bowl, beat cream cheese until smooth; beat in eggs and vanilla. Add powdered sugar and beat until creamy.  Reduce speed of mixer and gradually add melted butter, beating well. Fold in chocolate chips. Pour cream cheese filling onto cake mixture and spread evenly. Bake for 50 minutes.

Remove from oven and scatter the milk and semi-sweet chocolate chips on top of the bars. Allow to soften 2-3 minutes and then, using an offset spatula, spread the chocolate to cover.

Allow to cool for at least an hour and then cut into bars.

Snickers Cookie Bars

I am nocturnal. I always have been. These days, despite copious amounts of coffee, I really don’t get going until midday. Deep into the night, when most of you are sleeping, I am engaged in my most productive thought. The other night, don’t ask me why, I started thinking about my number one son’s favorite cookie, based upon his favorite candy bar (Twix), wondering if I could make a cookie based upon my favorite candy bar, Snickers. The next morning I decided to put my plan into action, and it worked as beautifully as I had hoped! These are a bit of work, but well worth the effort. You may just want to make a double batch.

Snickers Cookie Bars

Bottom Layer

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) butter, softened

½ cup sugar

Middle Layer

½ cup (1 stick) butter

½ cup sugar

2 tablespoons light corn syrup

1 14-oz can sweetened condensed milk

1 cup dry roasted peanuts

Top Layer

1½ cups semi-sweet chocolate chips 

1 teaspoon light corn syrup

½ cup (1 stick) butter, cut into 8 pieces

 

Preheat oven to 325° F. Line an 8” x 8” (or, for a thinner cookie layer, a 9” x 9”) baking pan with foil, leaving a 2” overhang on each end, to facilitate easy extraction from the pan.

To make the bottom layer: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another bowl beat butter and sugar on medium speed until well creamy. With mixer on low, gradually add the dry ingredients and beat just until combined. Transfer to prepared pan and press into an even layer. Bake for 30-35 minutes until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color, about 10 minutes. Pour the caramel mixture over the cooled shortbread and spread in an even layer (You can tilt the pan to do this.). Sprinkle peanuts over the top and press down lightly. Allow to cool completely, then chill in the fridge until caramel sets.

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel/peanut layer, and spread into an even layer. Let the chocolate set completely before slicing and serving.

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If you love the chocolate and peanut combination, but don’t want to go to all of the work, you may just want to try these Getting on My Last Nerve Chocolate Peanut Clusters.

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Easy Salted Toffee Bars

I'm sure that we have all tried at least one version of this ubiquitous sweet. This chocolate-topped, hot syrup-over-crackers confection seems to turn up everywhere. But if you haven’t tried my version, using unsalted butter with a dusting of Fleur de Sel, then you haven’t really tasted this at its finest. These are sweet, no doubt about it, you don’t pour bubbling hot sugar syrup over a bed of graham crackers, top it with melted chocolate, and end up with something other than super sweet. But the Fleur de Sel cuts back on that sweetness, brings out the taste, with a hint of salty, that makes these so much more sophisticated than all of the other versions. They’re easy to put together, always a crowd-pleaser, and can be whipped up in well under an hour, including chilling time. Give my version a try.

Easy Salted Toffee Bars

1 package graham crackers

2-1/2 cups chocolate chips*

1 cup unsalted butter

1 cup light brown sugar

1 cup chopped pecans

1/4 teaspoon Fleur de Sel

Preheat oven to 350° F. Line a 9” x 13'' pan with foil and spray with PAM.

Place graham crackers, side by side, along the bottom of the pan, breaking and fitting where necessary. Set aside.

In a large saucepan over medium heat, melt butter. When butter is melted, stir in brown sugar and pecans, and continue to stir, bringing mixture to a low boil. Boil for five minutes, stirring constantly.

Remove from heat; pour over graham crackers, and spread to cover. Bake in preheated oven for seven minutes.

Remove bars from the oven and sprinkle the top with chocolate chips. Return to oven for 1 to 2 minutes until chips become shiny, remove from oven and spread to the edges with an offset spatula. Sprinkle the top with Fleur de Sel. Place into the refrigerator until firm enough to cut.

*You can use semi-sweet morsels, milk chocolate morsels, bittersweet morsels, or any combination of the three.

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Another fabulous sweet recipe is this blog favorite, Twix Truffle Brownies. Try to stop eating them!

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
 Snickerdoodle Create Bake & Create

Grace at Home

Create, Bake, Grow and Gather

Share Your Style

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Haystacks & Distressing Days

When I was a little girl, and when I was good (which, let's face it, was pretty darned often, I was a gem of a child), my mother used to make haystacks for me. I loved the chocolate and the crunch, and particularly loved that there was no baking and I could help out. The waiting for them to harden was often more than I could bear, but it was well worth it for the end result. I was thinking about these the other day when I was making another family favorite, Oriental Beef Casserole, lamenting the fact that I'd purchased a gigantic bag of chow mein noodles in order to take advantage of a sale.

So, in my continuing celebration of National Candy Month, today I made haystacks. I remember them being very sweet in my youth, largely, I think because of the overwhelming sweetness of the butterscotch chips. So I decided to make mine with semisweet chocolate chips alone, and add some brickle bits to get added crunch, and a bit of a toffee taste, without being cloying. Can you say winner? These are great. Now I'm thinking I may just need another bag of these noodles.

This is a great candy to make with the kids during the summer. Keep them in the fridge for a cool and crunchy snack.

There are variations to suit all tastes, so consider replacing the toffee bits with cocoa nibs, crumbled Clean Snax, mini chocolate chips, crushed espresso beans, or a special addition of your own.

Haystacks

1 cup semisweet chocolate chips

1/2 cup chow mein noodles

1/2 cup salted peanuts

2 tablespoons brickle bits

In a medium-sized microwave-safe bowl, melt chocolate and butterscotch chips, at 30-second intervals, stirring after each, until smooth. Stir in chow mein noodles, peanuts, and brickle bits until well coated.

Drop by rounded tablespoonfuls onto a waxed paper or Silpat-lined baking sheet. Refrigerate for 2 hours or until set. Yield: 8 clusters. Feel free to double, triple, quadruple…you get the picture.

I am taking a bit of a blog break. Thanks to the many of you who have written me notes and messages asking if I am all right.  Yesterday, Mr. O-P entered Hospice Care. It was a tough day. He has been ill for nearly three years now, and it has been a difficult road for us both. I need to take a bit of a break in order to get sleep. This week I have only had a combined 6 hours and am literally stumbling from exhaustion. I have also managed to lose 14 pounds in the past two weeks, so obviously I am not cooking or eating my good food.

As things settle, I will return. This blog and the entire blogging community have been great solace to me, and I find such peace and comfort in taking part.

Love to all and keep us in your thoughts and prayers.

This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else

Chocolate Drops

The holiday cookie baking has begun in earnest around here, and my goal this year (as in those of recent past) is to make delicious cookies with as little effort and mess as possible.  These cookies fit that description perfectly. They go way back to when I was in high school. (The recipe is so old, in fact, that it originally called for a 15-ounce can of sweetened condensed milk, and, honestly, even I don’t remember those.)

This recipe was given to my mother by a friend of hers and is always a crowd pleaser. The cookies are crispy on the outside, dense, chewy, and very chocolaty on the inside, and require no big bowl and mixer, just a saucepan and a wooden spoon. They’re called “drops” because, as you can see, they are supposed to be dropped by the teaspoonful, but I use a cookie scoop to get them onto the baking sheet and done in no time. Because I make mine larger than the recipe calls for, I tend to bake them for twice as long, i.e. 14 minutes.

Chocolate Drops

1 12-ounce package semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1/4 cup butter
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chopped pecans

Preheat oven to 350ºF. In a heavy medium saucepan melt together chocolate chips, sweetened condensed milk, and butter. Remove from heat. Stir in vanilla, flour, and pecans. Drop by teaspoonful onto an ungreased cookie sheet. Bake about 7 minutes.

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This post is linked to:

Inspire Me Tuesday

Tweak it Tuesday

Tickle my Tastebuds
Two Cup Tuesday
Tasty Tuesday

Try a New Recipe Tuesday

Tutorials and Tips Tuesday

Homemaking Party Tuesday

Simple and Sweet Fridays

Foodie Friday & Everything Else