@newsfromtengrrl for 2010-12-18

December 18, 2010

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German Chocolate Cookie Bars

December 18, 2010

German chocolate cake converted to a cookie. German Chocolate Cookie Bars are the eighteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg German chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 1 cup shredded coconut
  • 1 container coconut pecan icing

Directions

  1. Preheat oven to 350°F.
  2. Cream eggs and butter.
  3. Add cake mix, and combine thoroughly.
  4. Stir in coconut and pecans.
  5. Drop spoonfuls of batter onto cookie sheet.
  6. Press a thumb into each cookie to make an indentation.
  7. Fill indentation with about a ½ tsp of coconut pecan icing.
  8. Bake 10 to 12 minutes.
  9. Cool on wire rack, and store in a tightly covered container.

Variations

  • Our family loves coconut and pecans so we include them in both the cookie and the icing. Omit the stir-ins from the cookies if you prefer.
  • Chop a bar of German Chocolate into small pieces and stir into the cookie batter (as you could stir in chocolate chips).

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@newsfromtengrrl for 2010-12-17

December 17, 2010

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@newsfromtengrrl for 2010-12-16

December 16, 2010

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Triple Chocolate Brownies

December 16, 2010

I believe you can never have too much chocolate. Through a bit of experimentation, I created this incredibly rich brownie recipe. It works with any box brownie mix. Just choose your favorite and substitute as explained. If you like chocolate, you’ll be pleased with Triple Chocolate Brownies, the sixteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • Hershey’s Chocolate Syrup
  • Eggs (per number on the box)
  • 1 12-oz. bag of semisweet chocolate chips

Directions

  1. Preheat oven to temperature indicated on brownie mix box.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Put brownie mix in large mixing bowl.
  4. Follow instructions on brownie mix box, but replace all liquids with chocolate syrup (typically, water and oil).
  5. Stir in chocolate chips.
  6. Pour batter into prepared pan.
  7. Bake according to instructions on the box.
  8. Cool completely before cutting.

Variations

  • Stir in other favorites—peanut butter chips, nuts, and so forth..

Time Required: 45 minutes

Servings: 3 to 4 dozen

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@newsfromtengrrl for 2010-12-15

December 15, 2010

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Carrot Cake Cookies

December 15, 2010

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple

Directions

  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen

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@newsfromtengrrl for 2010-12-14

December 14, 2010

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Golden Oatmeal Bars

December 14, 2010

Oatmeal and raisins are meant to be together, and they are great partners in this cake-mix cookie recipe. My version includes raisins, and nuts, but you can easily make the cookie your own by varying the items you mix in. Golden Oatmeal Bars are the fourteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg yellow cake mix (any brand)
  • ½ cup brown sugar
  • ⅔ cup quick cooking oatmeal
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup golden raisins

Directions

  1. Preheat oven to 350°F.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Bring water and raisins to a boil over medium heat, and then drain and allow to cool.
  4. Cream eggs and butter.
  5. Add cake mix, brown sugar, and oatmeal. Combine thoroughly.
  6. Stir in nuts and cooled raisins.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  9. Cool complete, and then cut into bars.
  10. Store in a tightly covered container.

Variations

  • Skip the step of boiling raisins if you like. The process makes the raisins plumper and juicier, but isn’t required.
  • Vary the stir-in ingredients to fit your preference. You can add your favorite nuts, chocolate chips, peanut butter chips, and so forth. Try stirring in a 1 tbsp maple syrup with the eggs and butter and adding cinnamon chips.

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@newsfromtengrrl for 2010-12-13

December 13, 2010

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