I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup solid vegetable shortening
3/4 Imperial granulated sugar
3/4 cup light brown sugar
2 extra large eggs
2 teaspoons vanilla
1 12 ounce bag of semi-sweet chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!
*I received free products but the opinions are my own.
I grew up watching Shirley Temple movies with my Mom. I had no idea when I was watching them, Shirley and my Mom were about the same age. So when I decided to create a new cookie for my 2014 Cookie Exchange, I wanted to pay tribute to my Mom, who made the best chocolate chip cookies ever. I also wanted to honor Shirley, who was a sweet childhood memory, not to mention, had a delicious kiddie drink named after her. Please enjoy my Shirley Temple Chocolate Chip Cookies. Just for you Mommy and Shirley ❤️.
emple Chocolate Chip Cookies
butter, room temperature<<<<<<<<
oons cherry juice<<<<<<<<
poon baking powder<<<<<<<<
schino cherries, chopped<<<<<<<<
misweet chocolate chips<<<<<<<<
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl, whisk together and set aside.
Beat butter and sugar together until combined. Add egg and mix well. Combine dry ingredients with the wet ingredients. Mix well. Stir in chocolate chips and maraschino cherries. Drop by teaspoon on parchment lined baking sheets. Bake for 10-12 minutes.
Makes about 3 dozen.
< a href=”https://tampacakegirl.files.wordpress.com/2014/12/img_1921.jpg”>< a href=”https://tampacakegirl.files.wordpress.com/2014/12/img_1920-0.jpg”><<<<<<<
GIANT GINGER COOKIES
4 ½ cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1 ½ cups shortening
2 cups granulated sugar
½ cup molasses*
¾ cup coarse sugar or granulated sugar
In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or remaining sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.
Adapted from Teresa Chikodroff and Family Circle Magazine.
*Tip…if you spray your measuring cup with Pam, the molasses will not stick to the sides and it will pour right out. 😃
My Mom, Peggy was not known for her baking skills. However, the one thing she excelled at was baking chocolate chip cookies. They were the best. She would bake them on Friday nights and put them in a big Tupperware container that had a seal on it! Oh, the memories of eating warm cookies from the oven. Today, I bake my cookies on the same cookie sheets my Mom used to bake my cookies.
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup brown sugar, I mix dark and light sugars together*
2 large eggs, I used jumbo
1 1/2 teaspoons vanilla
1 12 ounce package of semi-sweet chocolate chips
1 cup chopped walnuts, optional
Preheat oven to 375 degrees.
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla, and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in chocolate chips and nuts if you are using. Drop by rounded teaspoon on an ungreased cookie/baking sheet.
Bake for 9-11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.
*I combine dark brown sugar and light brown sugar for 2 reasons. One for the taste, dark brown has a higher molasses base in it. The other reason is the color. It makes for a warmer browner cookie color. I find if I use all light brown sugar, the cookies seem washed out. If I use all dark, they are too brown!
This recipe can be easily doubled, tripled, etc. This is the recipe I grew up on and my boys grew up on. Now I have the pleasure of making them for my grandson. This recipe is grandson approved.
For all of you coconut lovers, I have an easy cookie and I added chocolate!
1 14 ounce bag of shredded coconut
1 can of sweetened condensed milk, I used Eagle Brand
1 egg white, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 12 ounce bag of semi sweet chocolate chips
Preheat oven to 325. Line baking sheet with nonstick foil or use a silpat. Beat egg white until stiff. Add condensed milk. Add extracts. Blend. Stir in coconut and chocolate chips . Drop by spoonfuls and bake 15 – 17 minutes. Remove immediately from baking sheet or cookies will stick. Cool on wire rack and store in an airtight container. Enjoy!
I already know what you are thinking. Why are you making pumpkin cookies when you don’t like pumpkin?! I do like pumpkin, just not crazy about it. But I do love cookies. I know a lot of people that love pumpkin. These cookies might just convert me! They were awesome.
3/4 cup butter, softened
3/4 dark brown sugar, packed
1 small package of pumpkin spice instant pudding mix*
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 bag of cinnamon chips*
1 bag of toffee bits
Preheat oven to 350 degrees. Combine butter and sugar together in a mixing bowl. Mix well. Add pudding mix and continue to blend until combined. Add eggs and vanilla, mix well. Add flour and baking soda and blend until combined. Stir in chips and toffee bits.
I used a small 1 inch scooper to drop cookie dough on a GREASED cookie sheet. I used Bakers Joy each time I baked cookies on my cookie sheet. Bake 8-10 minutes. Remove cookies immediately to cool on a wire rack. Store in a airtight container.
**Pudding mix is seasonal. I used a box I purchased last year. It can be found at grocery stores, K-Marts, Target and on Amazon. For some of us, the cinnamon chips are also seasonal. I picked up several bags last year for a dollar and kept them in my freezer. I am sure Amazon also carries these but your grocery store will too during the holiday season if they don’t carry them year round.
Recipe adapted from Chef In Training.
This is an easy put together cheesecake and the best thing about it is that you don’t have to turn on your oven! Perfect for summer or when preparing for a family gathering, you don’t have to share oven space!
Ingredients for crust:
1 package chocolate sandwich cookies, like Oreos (do not use double stuffed)
4 Tablespoons of non-salted butter, melted
In a food processor, place 2 rows of cookies in a food processor. Pulse into crumbs. Add melted butter, and in a separate bowl, mix with cookie crumbs. Press into the bottom of a springform pan and form a crust just on the bottom of the springform pan, do no go up the side of the pan. Place springform pan in freezer while you prepare the cheesecake portion.
Ingredients for cheesecake:
2 8 ounce blocks of cream cheese
2 packages of Jello Cookies and Cream Pudding
1 quart of heavy whipping cream
2 teaspoons vanilla, divided
2 cups of powdered sugar, divided
1 row of chocolate sandwich cookies , broken into pieces
1 bag/container of mini Oreos for decoration
Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. In a chilled mixing bowl, beat cold cream cheese until smooth. Add 2 packages of pudding. Add 3 cups of whipping cream and beat until stiff peaks are formed. Add 1 teaspoon vanilla and powdered sugar and blend to combine. Gently fold in broken cookies. Pour into springform pan. Place in refrigerator for 6 hours minimum, overnight is best. At this time you can place into freezer for more of a frozen dessert type cheesecake. After cheesecake is set or frozen, use remaining whip cream, 1 teaspoon vanilla and powdered sugar, beat until stiff peaks form. Use this whip cream for decorating top of cheesecake. In my picture, I spread a thin layer across the top of the cheesecake and used the rest to pipe decorations on top. Slide a knife around the springform pan before releasing it. This recipe was kid approved (grandson Dylan loved it) and family approved. Enjoy!