It’s a tradition that I travel to our daughter’s and help “babysit” with grandchildren while their parent’s attend the Home School conference for 2 days.

The responsibilities related to the “babysit” part has changed as the children are growing older, but they still like to eat!

My hubby does not share my love of peanut butter, so this was an ideal opportunity to bake Chocolate-Peanut Butter Whoopie Pies from my “stash” of wanting-to-bake recipes!

I had no marshmallow creme jar in my pantry, but I found a great substitution!  Melting 16 oz marshmallows in 3 – 1/2 Tablespoons white corn syrup in a double boiler equals 1 jar of marshmallow creme! I used the microwave, but stopped & stirred each minute.

The cookies are cake-like. Do put them 2 inches apart to keep the desired shape. The filling could use more peanut butter for taste. Be prepared for some filling strings as you spread it!

This recipe was “Grandkid Taste Tested” – and it passed!

Chocolate-Peanut Butter Whoopie Pies
Makes 30 sandwiches

Cookies:

1 12-oz pkg. miniature semisweet chocolate pieces ( I used regular size, except for sprinkling on top)
2 Tbsp. milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1 – 1/2 cups sugar
1 tsp.baking soda
1 tsp.baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1 tsp. vanilla
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour

Filling:

1 cup softened butter
1 cup marshmallow creme
2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees. Set aside 1/4 cup miniature chocolate pieces to sprinkle on cookies.

In microwave-safe bowl combine 1 cup of the chocolate pieces and 2 Tbs. milk. Melt. Set aside.
In bowl beat butter & peanut butter with mixer until combined.

Add sugar, soda, baking powder & salt. Beat. Add eggs, milk, vanilla & melted chocolate. Beat. Add cocoa & flour. Beat. Stir in remaining chocolate pieces.

Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved miniature chocolate bits.
Bake 9 minutes or until tops are set. Cool on sheets 1 minute. Transfer to wire racks to cool completely.

To assemble, spread flat sides of half the cookies with filling. Top with remaining cookies.

Filling: In bowl beat softened butter, creamy peanut butter, marshmallow creme &  powdered sugar with mixer until combined. If needed beat in the milk until spreading consistency.

This one is mine.

The original recipe “Oatmeal Crispies” came from my Grandma Griner and were a staple in her kitchen when my mom was growing up.

Later they were a staple in my mom’s kitchen. She added chocolate chips and would often bake them as bars.

Now that I’m the mom – I did some more substituting to make them my own.

I added peanut butter in place of some of the margarine and I added baking powder.

The result is my signature cookie – and it is a staple in my kitchen!

Peanut Butter Oatmeal Chocolate Chip Cookies  (aka Auntie M Cookies)

1 cups peanut butter
1 cup butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons soda
2 teaspoons baking powder
1 teaspoon salt
6 cups oatmeal
2 cups chocolate chips or M & M’s or combination

Cream together the peanut butter, margarine, white sugar and brown sugar.

Add the eggs one at a time, beating well after each. Add the vanilla.

In a separate bowl mix the flour, soda, baking powder, salt and oatmeal.  Add to the creamed mixture and mix well. The dough will be very thick.

Stir in the chocolate chips and M & M’s.

Drop by teaspoonful on ungreased cookie sheets and bake at 350 degrees for 6-8 minutes or until just starting to brown.

You can grind the oatmeal in the blender before you add it to the flour mixture. It gives a great oatmeal flavor without the extra chewiness.

These travel well and keep really well in the freezer.

Enjoy!

The last couple of months have been spent sewing bolts of white & blue satin into dresses & vests to be worn at our granddaughter’s wedding last week.

Not a lot of time was spent baking! We keep a “stash” of homemade soup & desserts in the freezer – frozen in individual containers for busy times like this.

This frozen “stash”,  along with our “stash” of home-grown veggies, became our meals for the last few weeks.

Needless to say, our stash had dwindled down to the less than desirable variety and since Papa needed something packed everyday in his lunch – he suggested we take an afternoon and build up our “stash” of cookies in the freezer.

I couldn’t complain since we seamstresses also needed nourishment with our afternoon tea break.

I pulled out our “stash” of recipes collected from magazines this winter. Each of us picked a new recipe to try.

This recipe caught my eye because it was chocolate (of course) and flour-less. You have to work to get the egg white mixed into the other ingredients, but do not beat the whites first, just keep stirring & pressing.

The cookies are crisp on the outside and very chewy in the center with a rich chocolate flavor! They add a nice variety to our cookie “stash!”

Chewy Flour-less Chocolate Cookies (gluten-free)

1 3/4 cups powdered sugar
1/2 cup cocoa
2 tsp cornstarch
1/4 tsp salt
2 egg whites
1 cup coarsley chopped pecans or walnuts, toasted

Preheat oven to 300 F.

Mix together sugar, cocoa, cornstarch, & salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa. Add nuts; mix well.

Form dough into 15 balls. Place on greased baking sheet. Bake 16-19 minutes, until glossy and crackled. Remove from pan. Cool completely

Yield: 15 cookies
per cookie: 110 calories, 7 g. fat, 0mg chol.,1 g prot.,16 g carbs., 1 g fiber.,45 mg sodium.

Happy “stashing!’
Nana

I’m a chronic recipe clipper.

I have notebooks full of recipes that I cut from magazines and newspapers just waiting to be tried!

Recipes like this one.

I ran across it the other day and thought it looked really yummy – they only problem was that the recipe started with “To the basic sugar cookie dough (recipe on page 196) add…”

Oops. I didn’t save page 196.

So I substituted my favorite sugar cookie recipe – a sour cream version that is rich and soft.  The shortbread turned out great – and looked really fancy!

If I was short on time, I’m sure a refrigerated sugar cookie dough would work just as well – just throw in the chocolate chips, press it into the pan and bake.

The round springform pan and the chocolate/raspberry glaze will make it look like I spent hours!

Chocolate Chip Shortbread

1/2 cup margarine or butter
1 – 3 ounce package cream cheese
1 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1 cup mini chocolate chips

Cream together the margarine, and sugar. Add the cream cheese, egg, and vanilla.

In a separate bowl combine the flour and baking powder. Add it to the creamed mixture and mix well.

Stir in the chocolate chips.

Cover the bowl and refrigerate for at least 2 hours. Press into a 9 inch round springform pan.  Score into 16 pie shaped wedges.

Bake at 350 degrees for 27-30 minutes.  Let cool. Remove the sides of the pan and drizzle with chocolate sauce and/or melted raspberry jam. (I did both!)

Enjoy!

I’ve linked this post up at Tempt My Tummy Tuesday on Blessed with Grace and Tasty Tuesday over at Beauty and Bedlam.

It was time to bake.

I was flipping through my recipe file and found my Waffle Cookie recipe – still written in my junior high handwriting.

I remember Mom baking these cookies for my siblings and I growing up.

It was time for me to introduce my own kids to this easy-to-make treat.

Angel Girl helped me mix up the dough (which was really yummy to sample!) and bake these goodies.

The first ones we overcooked a little – then we realized that they were a little soft when they come out of the waffle iron – but will firm up as they cool.

Chocolate Waffle Cookies

1-1/2 cup sugar
1 cup shortening (we used margarine)
4 eggs
1/2 cup cocoa
2 cups flour
1 teaspoon salt
2 teaspoons vanilla

Cream the sugar and shortening (margarine) together. Add the eggs and vanilla, beating well. Add dry ingredients and mix together.

Preheat your waffle iron and spray lightly with cooking spray. Drop dough on iron (I used about 1/3 cup of dough for each cookie). Close the iron. Remove the cookie when done. (I just used the light that signals when the waffle is done – the timing working perfectly!)

Now to serve them…

My favorite way to eat them was with a big spoonful of hot fudge sauce on top!

But they were also very tasty – and cute – as a “Waffle Sundae” with a scoop of ice cream, chocolate syrup, and sprinkles.

But the kids also loved them with a scoop of ice cream or raspberry sherbet as a yummy ice cream sandwich.

Any way we served them – they were a yummy way to brighten up some attitudes!

Enjoy!

I’ve linked this post up with Lisa over at Stop and Smell the Chocolates and at Foodie Friday at Designs by Gollum.

I know, I know – we should be working on them all year – but that just doesn’t happen.  Our best time for projects is that magic time in mid-May as school is winding down and before summer winds up.

This year Buddy joins the fun for the first time – which means that I get to teach the basics again.

I started where I did with all the other children – with Baking 101 – Cookies.

He choose these yummy chocolate mint brownie cookies to try first.  He learned how to cream, how to mix the dry ingredients, how to scoop the cookies so they are the same size and how to tell when they are done.

His hardest lesson was to figure out how to keep his sisters and his mama away from the cookie dough because it is just as good as the finished cookies!

Chocolate Mint Brownie Cookies

2/3 cup butter or margarine
1 1/2 cup brown sugar
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cup flour
1/3 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups mint chocolate chips
1/2 cup chopped walnuts (optional)

Cream together the butter and brown sugar. Add the water and vanilla, mixing well.

Beat in the 2 eggs.

In a separate bowl combine the flour, cocoa, salt and baking soda.  Gradually add to the creamed mixture until just blended.

Stir in the mint chocolate chips and nuts (if desired).

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees for 7-9 minutes. Do not over bake! Cool 2 minutes before removing from the cookie sheets. Cool on wire racks – if you can wait that long!

These are also wonderful with semi-sweet chocolate chips, or even dark chocolate. I haven’t tried them yet with the chocolate raspberry chips – but I’m sure they would be heavenly!

Enjoy!

I’ve linked this post up with Tasty Tuesday and Tempt my Tummy Tuesday.

Despite their humorous name and unique appearance – these little cookies are really quite tasty!

The oatmeal gives them a soft and chewy texture and even makes them a wee bit healthy!

If you don’t like the appearance and texture of the oatmeal, you can always throw it in the blender before you add it to the cookies – but then they would now longer look like cow pies. <sigh> You would just have a  simple chocolate oatmeal cookie.

Cow Pie Cookies

1- 1/2 cups quick oatmeal
1-2/3 cups flour
2 teaspoons baking powder
6 tablespoons cocoa
1/2 teaspoon salt
1- 1/2 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
3 tablespoons cream (we’ve used either milk or evaporated milk)

Mix oatmeal, flour, baking powder, cocoa and salt. Set aside.

With a mixer, cream together the butter and sugar. Add eggs one at a time beating after each. Mix in cream and vanilla.

Slowly add in the dry ingredients and mix thoroughly.

Drop by teaspoons on a greased cookie sheet. bake at 350 degrees for 5-8 minutes.

Makes 3 dozen.

Enjoy!

I love finding a bargain!

I was shopping with the girls in our local Pamida when I saw two grocery carts full of “reduced for quick sale” items – including several bags of dark chocolate Hershey kisses. I grabbed all there were for just $1 a bag!

A good buy like that deserves to be rewarded – so we made these traditional – and so yummy Peanut butter cookies.

Peanut Butter Blossoms

48 Hershey’s dark chocolate kisses (with wrappers removed)
3/4 cup peanut butter
1/2 cup shortening
1/3 cup sugar
1/3 packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
granulated sugar

Beat peanut butter and shortening with an electric mixer on medium speed. Add 1/3 cup granulated sugar and 1/3 cup brown sugar. Cream together.

Add egg, milk, and vanilla; beat well.

Stir together flour, baking soda, and salt. Gradually beat into the peanut butter mixture.

Shape dough into 1 inch balls. Roll in the additional granulated sugar before placing on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. Cool completely on a wire rack.

Enjoy!

I like my cookies really soft and chewy – not crunchy. That all changed at Christmas when my friend shared some cranberry white chocolate biscotti.

Heavenly!

So I thought it was time to give up my foolish prejudice and try some biscotti for ourselves.

Dagmar and I dig up a basic recipe and then played around with it to use the ingredients we have on hand.

The result were these yummy cookies.

Yes, I’m a believer now!

Chocolate Almond Biscotti

1/2 cup butter
2/3 cup white sugar
1/4 cup cocoa powder
2 teaspoons baking powder
2 eggs
1 3/4 cup flour
1/2 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon almond extract

Cream together the butter and sugar with an electric mixer until light and fluffy. Gradually add in the cocoa and baking powder, beat for 2 minutes.

Beat in the eggs one at a time. Add the almond extract. Stir in the flour by hand.

Mix in the almonds and the chocolate chips.

Cover the dough and chill for 15 minutes.

Preheat the oven to 375 degrees. Divide the dough into tow parts and roll each part into a 9 inch long log. Place the logs on a lightly greased cookie sheet , about 4 inches apart. Flatten slightly.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Cool on the cookie sheet for 5 minutes before removing to a wire rack. Cool one hour.

Cut each loaf into 1/2 wide diagonal slices. place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes.  Turn the cookies over and bake for another 7-9 minutes.

Cool completely and store in an air tight container.

Enjoy!

Is there any food as down home and comforting as a chocolate chip cookie? The whole combination of brown sugar and butter with little bites of chocolate is always a winner!

Three are so many different recipes out there – and I would be willing to test each and every one!

Each of my sister’s has their own special recipe, and my favorite is whichever one I am holding in my hand at anytime!

This recipe is one my youngest sister served us at a recent trip to her house.  They are thick and chewy – just they way I like ‘em!

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups flour (2 cups and 2 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon soda
1 1/2 sticks melted butter (3/4 cup)
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips (or more)

Sift together the flour, salt and soda and set aside.

Mix the butter, brown sugar, and white sugar. Beat in the egg, egg yolk and vanilla.

Add the flour mixture and the chocolate chips.

Drop by teaspoons on an ungreased cookie sheet.

Bake at 350 degrees for 13- 15 minutes.

Enjoy!