Caramel Surprise Snickerdoodles

Caramel Surprise Snickerdoodles

2 3/4 cups all-purpose flour (careful not to overmeasure)
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup unsalted butter, melted
1 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg, at room temperature
2 tsp. vanilla extract
12 soft wrapped caramel candies, such as Kraft Caramels or Werther's Original Baking Caramels
For rolling:
1/4 cup granulated sugar
1 tsp. ground cinnamon

For the cookies: Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, granulated sugar and brown sugar together until smooth. You must use a whisk in order to prevent the butter from separating. Whisk in the egg, then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly. Cover the dough tightly with plastic wrap and chill for at least 1 hour.
Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Unwrap the caramels and cut each into 4 pieces. Remove the dough from the refrigerator and roll the dough into balls, about 1.5 Tablespoons of dough each. You'll have about 20-24 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact.
Please use the visual above to help guide you through this step: Break each dough ball in half. Make a thumbprint into the bottom of one half and press two pieces of caramel inside, as shown above. Smoosh the other half of the dough on top and roll the dough between your hands to make a smooth ball. Make sure the caramels are completely wrapped inside.
For the topping: Mix the granulated sugar and cinnamon together in a small bowl. Roll each stuffed dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet. Bake the cookies for 10-11 minutes. The cookies will look very puffy, soft, and under baked. That's ok. Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for 1 week. Depending on the caramel you use, it will stay soft inside the cookie for the first day or two. Otherwise you'll have to warm the cookies up for a few seconds in the microwave to get the caramel gooey again. Cookies freeze well, up to 2 months. Cookie dough balls freeze well, up to 2 months.

Chocolate Crinkles

4 oz. unsweetened chocolate, melted
cup vegetable oil
2 cups sugar
4 eggs
2 tsp. vanilla extract
2 tsp. baking powder
tsp. salt
2 cups flour
powdered sugar

Combine melted chocolate, oil, and sugar. Add eggs one at a time, mixing fully before the next one. Add vanilla. Add in dry ingredients in small portions, mixing fully before adding the next one. When the dough is smooth, cover and refrigerate for at least 2 hours.
Preheat the oven to 350F. Form approximately teaspoon-sized balls from the cold dough (it'll be way too sticky to work with if it gets warm). Roll the balls in powdered sugar to coat, and place on cookie sheet approximately 2 inches apart.
Bake 10-12 minutes. Let cool for 2-3 minutes before trying to remove them from the sheet or else they'll deflate.

Cornmeal Linzer Hearts

1 cup blanched almonds
cup + 1 Tbsp. granulated sugar
1 cups flour
cup cornmeal
tsp. salt
1 sticks (6 oz.) unsalted butter, thinly sliced
1 Tbsp. grated lemon peel
1 large egg
1/3 cup seedless raspberry jam
confectioners' sugar, for dusting

Position racks in the upper and lower thirds of the oven and preheat to 325 F. Line 2 cookie sheets with parchment paper. Using a food processor, grind the almonds with 1 Tbsp. granulated sugar. Transfer to a large bowl; whisk in the flour, cornmeal and salt.
Using a food processor, combine the butter, lemon peel and remaining 3/4 cup granulated sugar until creamy. Scrape down the bowl, add the egg and process until combined. Stir into the flour mixture. Quarter the dough, cover with plastic wrap and refrigerate for 20 minutes.
On a lightly floured surface, using a floured rolling pin, roll out one-quarter of the dough into a 9-inch round. Using a 2-inch heart-shaped cookie cutter, cut out cookies. Cut center hearts into half of the cookies. Using a metal spatula, transfer to a cookie sheet, and repeat with the remaining dough. Bake until lightly colored, about 15 minutes; transfer to a rack to cool.
Spread the flat side of half of the cookies (the whole ones) with 1 tsp. jam; sandwich with the remaining cookies (the ones with center hearts cut out). Dust lightly with the confectioners' surgar.

Cream Cheese Brownies

4 squares Baker's Unsweetened Baking Chocolate
cups (1 sticks) butter or margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped oats
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
2 Tbsp. flour

Melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly until just melted. Remove from heat.
Stir 2 cups sugar into chocolate until well blended. Mix in 4 eggs and vanilla. Stir in 1 cup flour and nuts until well blended. Spread in greased 13x9-inch baking pan.
Beat cream cheese, 1/3 cup sugar, 1 egg and 2 Tbsp. flour in same bowl until well blended. Spoon mixture over brownie batter. Swirl with knife to marbelize.
Bake at 350 degrees F (325 degrees F for glass baking dish) 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares.

Granola Bars

1 cup brown sugar
cup sugar
cup butter or margarine, softened
2 Tbsp. honey
tsp. vanilla
1 egg
1 cup flour
1 tsp. cinnamon
tsp. baking soda
tsp. salt
1 cups rolled oats
1 cups crispy rice cereal, or crushed corn flakes or any "grain" type cereal or crushed graham crackers
cup wheat germ (optional)
1 cup chocolate chips*

In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well.
Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients.
Press firmly into the bottom of a greased 9x13 pan. Bake at 350< for 20-25 minutes.
To microwave: Press ingredients into a microwave safe dish. Microwave on medium power for 7-9 minutes.
Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping.
Makes 24 bars

*The following may be used in addition to or to replace chocolate chips
1 cup coconut
cup creamy or chunky peanut butter
cup nuts
-1 cup raisins, dried apples, apricots
cup fruit preserves

Neiman’s $250.00 Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal (measure first, then blend)
1 (8 oz.) Hershey bar, grated
3 cups chopped nuts
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips

Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, candy, and nuts.
Roll into balls and space them two inches apart on cookie sheet. Bake 6 minutes at 375F.

Oatmeal – Chocolate Chip – Raisin Cookies

1 cup all-purpose flour
tsp. baking powder
tsp. baking soda
tsp. cinnamon
tsp. salt
1 sticks margarine, softened
cups packed brown sugar
1/3 cup granulated sugar
1 tsp. vanilla
1 large egg
2 Tbsp. milk
1 cup (11.5 oz.) milk chocolate chips
1 cup (11.5 oz.) semi-sweet chocolate chips
1 cup oats
cup raisins

(Optional: soak raisins in milk in bowl to the side while mixing other ingredients.) Beat margarine, sugars, and vanilla in large bowl. Beat in egg. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl. Gradually add flour mixture and milk to sugar mixture. Stir in chocolate chips, oats, and raisins.
Bake on an ungreased cookie sheet at 375F for 10-14 minutes.

Oatmeal Cookies "the Best" (Colorado Cache)

3 eggs, well beaten
1 cup raisins
1 tsp. vanilla extract
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 cups oatmeal (substitute 1/2 cup wheat germ for more healthful cookies)
3/4 cup chopped pecans

Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet of roll into small balls and flatten slightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Note: Delicious. Secret is soaking of raisins.
Makes 6 dozen cookies.

Peanut Butter Cookies

2 cups peanut butter (~16 oz., natural crunchy)
2 cups white sugar
2 eggs
2 tsp. baking soda
1 pinch salt
1 tsp. vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets (optional).
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1-inch balls and place them 2 inches apart onto the prepared cookie sheet. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Cup Cookies

1 cups all-purpose flour
tsp. salt
1 tsp. baking soda
cup butter, softened
cup white sugar
cup peanut butter
cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 Tbsp. milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Pecan Caramel Surprises

1 cup (3.5 oz) pecans
1/3 cup + 1 Tbsp. granulated sugar
1 stick (4 oz) unsalted butter, sliced
1 tsp. pure vanilla extract
1 cup flour
24 soft caramel candies
3/4 cup confectioners' sugar

Using a food processor, grind the pecans and 1 Tbsp. granulated sugar for 20 seconds; transfer to a medium bowl.
In the food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scraping the bowl once or twice. Add the flour and pulse to combine. Stir into the pecan mixture.
Position racks in the upper and lower thirds of the oven and preheat to 325 F. Line 2 cookie sheets with parchment paper. Roll 1 Tbsp. dough into a ball, press a caramel into the center, then roll to enclose the caramel. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with confectioners' sugar while warm. Coat again just before serving.

Raspberry Fudge Brownies (Allrecipes)

Raspberry Fudge Brownies

1 cup white sugar
2 eggs
1/2 tsp. vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup miniature chocolate chips
1/2 cup evaporated milk
1 egg yolk
4 (1 oz.) squares semisweet baking chocolate, chopped
6 oz. cream cheese, softened
2 Tbsp. seedless raspberry jam
1 cup frozen whipped topping, thawed
2 drops red food coloring (optional)
16 chocolate curls (optional)

Preheat an oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil.
In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies, refrigerate until firm, about 2 hours.
Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.