Friday, June 17, 2011

Kid's Candy Cookies

I recently found this recipe in the May issue of The Food Network Magazine. I DIED when I saw them, and had to try my hand at making them. I made a few changes to the list of ingredients, and love how they turned out!

2 1/4 c flour
1 tsp baking soda
2 sticks butter, at room temperature
1 c packed brown sugar
1/2 c white sugar
1 tsp salt
1 TBSP vanilla
1 large egg plus 1 egg yolk
1 c plain M&M'S
3 oz mini semi-sweet chocolate chips
1/2 cup toffee pieces
3/4 cup butterscotch chips

Preheat oven to 350°.

Combine the flour and baking soda in a bowl and set aside.
Cream the butter, brown sugar and white sugar in mixer on low speed until incorporated, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the semi-sweet chocolate chips, toffee pieces, peanut butter chips, and M&M's.
Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool completely before serving.
Comments from the cook: These were a major home-run at our house, and will find their way to many BBQs and parties from now on...where they can be enjoyed but SHARED! A whole batch is too big for 2 of us :)
Originally found here (most of text taken from site), adapted to our tastes and on-hand ingredients.

Thursday, June 9, 2011

Ultra-Lemony Lemon Bars

3/4 c butter (cold)
1 3/4 c flour
3/4 c powdered sugar
3/4 tsp coarse salt

Slice butter into small pieces. (Original recipe says to freeze butter, then grate it.) Combine with other crust ingredients and work with a pastry cutter (or maybe a fork?) until crumbly. Press into bottom of a 9x13 pan. Freeze for 15 minutes. Then bake at 350° for 16-18 minutes.

4 eggs, slightly beaten
1 1/3 c granulated sugar
3 TBSP flour
1/4 tsp salt
3/4 c lemon juice
1/4 c milk

Whisk eggs, sugar, flour, and salt together. Then add lemon juice and milk. Stir together, then pour over hot crust.

Reduce oven heat to 325° and bake for about 18 minutes, or until edges are golden brown.

Dust with powdered sugar. Serve chilled.

Comments from the cook: I was dying to make lemon bars a while ago, and called my mom for a recipe. This is the one she gave me. (I think she said this one is from Martha Stewart, though I wasn't able to find it on her site.)

I usually find that lemon bars don't have much kick. But these babies have 3/4 cup lemon juice...and they have plenty of kick!

My only word of caution? These really are best when they're chilled. When left out and eaten at room temperature, they are a teeny bit "egg-y" tasting. At least that's what I thought. But, when they're cold? Good grief, they're good.
Originally found in a Martha Stewart cookbook.
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