Wednesday, March 17, 2010

Cocomacs

Red Velvet Cookies

Butterfinger Cheesecake




I've made this cheesecake several times. I use a base recipe from Kraft's website. It is creamy and decadent. The possibilities are endless with different candy bar combinations. I would love to make this with peanut butter cups one day. ::drool::

Ingredients

2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 graham cracker crust (6 oz.)
3 Butterfinger bars (broken into pieces)

Directions

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Add 2.5 crushed Butterfingers bars.

POUR into crust. Add remaining crushed Butterfingers on top of cheesecake

BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours or overnight.

Oatmeal Cranberry White Chocolate Chunk Cookies



I found this recipe on the back of a Ocean Spray cranberry bag. These are delicious! They were soft and cakey which I did not expect from an oatmeal cookie. The sweetness of the chocolate and the tartness of the cranberries was a perfect combination. It's been awhile since I've baked these, but if I remember correctly the baking time for my oven was exactly 12 minutes on dark colored pans.


INGREDIENTS:


2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean SprayCraisins Original Dried Cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Peanut Butter Heath Cookies




I found this recipe on the back of a bag of Heath toffee bits. Let me tell you these cookies are good!! They are crisp on the outside and soft and chewy on the inside - just the way I like 'em. I did change a few things on the recipe. I don't like using shortening so I used butter instead. I also added 2 TBS of vanilla extract. The more the better, right? I baked one pan at a time since I only have one light colored pan. My baking time took 10-11 minutes on the light colored pan. I baked one dozen on my dark-colored pan to compare baking times. On the dark colored pans the bottoms got brown a lot quicker so I only had to bake them for 10 minutes.
Ingredients:

* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1-1/4 cups packed light brown sugar
* 3 tablespoons milk
* 1 tablespoon vanilla extract
* 1 egg
* 1-1/2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided

Directions:
1. Heat oven to 375°F.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. About 3 dozen cookies.