No-Bake Cookies
Needed Ingredient’s
- 2 cups of white sugar
- 1/2 cup of butter or margarine
- 1/2 cup of milk
- 3 tablespoons of unsweetened cocoa powder
- 1 pinch of salt
- 3 cups of quick cooking oats
- 1/2 cup of peanut butter
- 1 tsp of vanilla
Directions of making
Step 1: Bring sugar, butter, milk, cocoa, and salt to a full rolling biol in a saucepan for 2 minutes
Step 2: Add quick-cooking oats, peanut butter, and vanilla, make sure to mix well
Step 3: Working quickly, drop by teaspoonful onto waxed paper and let them cool
Step 4: Enjoy
More information from https://www.allrecipes.com/recipe/10745/no-bake-cookies-iii/
Hay Stacks
Needed Ingredient’s
- 3/4 cup dry-roasted, salted peanuts
- 1 (11 ounce) bag of butterscotch chips ( about 2 cups)
- 1/2 cup of Skippy or Jif creamy peanut butter
- 1/4 teaspoon kosher salt
- 1 (12 ounce) bag fried of chow mein noodles
Directions of making
Step 1: line 2 rimmed baking sheets with wax or parchment paper. Coarsely chop 3/4 cup roasted salted peanuts.
Step 2: place 1 bag of butterscotch chips, 1/2 cup of creamy peanut butter, and 1/4 teaspoons kosher in a large microwave- safe bowl. Microwave for 2 minutes, stirring vigorously with a rubber spatula halfway through. If not completely melted. microwave for another 20-second, vigorously mixing between each other, until the mixture is mostly melted with some lumps, 1 to 2 minutes more. (To alternatively melt the ingredients together in a double broiler over low heat, then transfer it to a large bowl)
Step 3: Add the peanuts and 12 ounces fried chow mein noodles. Stir until the mixture is well-combined.
Step 3: Scoop heaping spoon portions of the haystack mixture onto the baking sheets, about 20 per sheet. Let the haystacks sit until they harden and set, 40 minutes at room temperature or 20 minutes in the refrigerator.
More information from https://www.thekitchn.com/haystacks-recipe-23244810
Cut-Out Sugar Cookies
Needed Ingredient’s
- 2 cups of white sugar
- 1 1/2 cups of butter, soffened
- 4 large eggs
- 1 tsp pf vanilla extract
- 5 cups of all-purpose flower
- 2 tsp of baking powder
- 1 tsp of salt
Directions of making
Step 1: Gather all of your needed ingredients
Step 2: Beat sugar and softened butter together in a large bowl with an electric mixer until smooth
Step 3: Beat in the eggs and vanilla. Stir in flour, baking powder, and salt. Cover and chill the dough for at least 1 hour or overnight.
Step 4: Preheat your oven to 400 degrees F or 200 degrees C. Lightly dust a work surface with flour. Roll out your dough to 1/4 or 1/2 inch thickness/
Step 5: get the cookie cutters you want and start cutting out shapes. Place your cookies 1 inch apart on ungreased
Step 6: Bake in a preheated oven until the cookies are lightly browned, 6 to 8 minutes. Carefully transfer your cooked cookies to a wire wrack or parchment paper till there fully cool, then start decorating.
More information from https://www.allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/
Brittle
Needed Ingredient’s
- 2 Tbsp of unsalted butter, room temperature, plus more for the plan
- 1 cup of granulated sugar
- 1/2 cup of light corn syrup
- 1/2 cup of water
- 1/2 cup of roasted unsalted peanuts
- 1/2 cup of pecan halves, roughly chopped
- 1/3 cup of unsalted peanuts
- 1/3 cup of silvered almonds
- 3/4 tsp kosher salt
- 1 tsp of baking soda
- 1 tsp vanilla extract
- flaky sea salt, to taste
Directions of making
Step 1: Grease a large baking sheet with butter and set aside.
Step 2: combine sugar, corn syrup, and water in a large saucepan. Cook, swirling the pan occasionally until a thermometer registers 285 degrees, 16 to 18 minutes. Using a wooden spoon, stir in the cashews, pecans, peanuts, almonds, and salt. Continue cooking, stirring constantly, until the mixture registers 300 degrees. 3 to five minutes. Remove the thermometer from the pan. Add butter, baking soda and vanilla, and stir until the mixture is evenly foamy. Immediately pour into the prepared baking sheet. Quickly spread into a thin sheet. Sprinkle lightly with sea salt to your taste.
Step 3: Let the brittle cool completely, about 30 minutes. Break into pieces and store into an airtight container at room temperature for up to 1 week
More information from https://www.thepioneerwoman.com/food-cooking/recipes/a41533100/brittle-recipe/
Peppermint Brownies
Needed Ingredient’s
- Cooking spray
- 9 oz. of bittersweet chocolate chips (1 1/2 cup)
- 3/4 cup of unsalted butter, cubed (6 oz.)
- 1 tsp of vanilla extract
- 3 large eggs at room temperature
- 3/4 cup of granulated sugar
- 1/3 cup of packed light brown surgar
- 2 Tbsp of instant expresso granules
- 1 1/3 cup of all purpose power
- 3/4 tsp of baking powder
- 3/4 tsp of kosher salt
Directions of making
Step 1: preheat oven to 350 F. Spray and line an 8-inch square baking dish with parchment.
Step 2: Microwave chocolate and butter to melt. Stir in vanilla and let cool 5 minutes
Step 3: Whisk eggs, sugars, and espresso granules into chocolate mixture. Stir flower, baking powder, and salt.
Step 4: Spoon the batter evenly into a pan
Step 5: Bake until a wooden pick is inserted in center and comes out with a few moist crumbs, 30-36 minutes. Let it cool completely.
Step 6: Bring cream to a boil; pour over chocolate and whisk until smooth. Add peppermint extract.
Step 7: Spread ganache over brownies and sprinkle with crushed up peppermint candies. Chill until set, about 30 minutes.
Step 8: cut up brownies
More information from https://www.southernliving.com/peppermint-brownies-6890762
Peppermint Bark
Needed Ingredient’s
- 8 oz. of bittersweet chocolate, chopped
- 4 tsp of coconut, divided
- 1/2 tsp if mint extract
- 8 oz white chocolate, chopped
- 2 1/2 oz hard peppermint candies or candy cane, crushed (about 13 candies or 5 1/2 candy canes)
- 1/2 tsp of flaky salt (optional)
Directions of making
Step 1: line a 11 x 7 inch baking dish with plastic wrap, allowing excess plastic to extend over edges of dish
Step 2: Place bittersweet chocolate and 2 tsp of oil in a medium microwave-safe bowl. Microwave on High until chocolate melts, about 1 1/2 minute’s, stopping to stir every 30 seconds. Stir in mint extract.
Step 3: Spread melted chocolate in a thin layer into the bottom of prepared baking dish
Step 4: Place in freezer until set, about 10 minutes
Step 5: place white chocolate and remaining 2 tsp of oil in a medium microwave-safe bowl.
Step 6: Microwave on high until chocolate melts, about 1 1/3 minutes, stopping to stir every 30 seconds. Spread melted white chocolate over bittersweet chocolate.
Step 7: Immediately sprinkle crushed peppermint candy and salt, if desired, over white chocolate
Step 8: Place in freezer until set, about 10 minutes
Step 9: Using the plastic wrap, lift bark out of the baking dish, Cut bark into 18 pieces. Store in the refrigerator
More information from https://www.southernliving.com/peppermint-bark-8349358
Needed Ingredient’s
- 1 cup if sifted powdered sugar
- 1/2 cup of creamy peanut butter, softened, divided
- 1 tsp of vanilla extract
- 1/2 tsp of kosher salt
- 4 Tbsp of unsalted butter, softened, divided
- 4 oz. of (60% cacao) bittersweet chocolate, roughly chopped
Directions of making
Step 1: Beat sugar, peanut butter, vanilla, salt, and 2 Tbsp of the butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds to 1 minutes
Step 2: Using a 1 tsp measuring spoon, scoop peanut butter mixture onto parchment paper- lined baking sheet. Place, uncovered, in refrigerator until firm, about 20 minutes
Step 3: Roll mixture into balls, and place back in refrigerator until chilled, about 5 minutes
Step 4: Meanwhile, place chocolate and remaining 2 Tbsp of butter in a medium-sized bowl. Microwave on HIGH, stirring every 30 seconds, until melted, about 2 minutes
Step 5: Remove peanut butter balls from refrigerator. Place 1 peanut butter ball on tines of a fork, and dip into melted chocolate. Spoon additional melted chocolate over peanut butter ball to evenly coat on all sides.
Step 6: Let the excess chocolate drip off of the peanut butter balls; carefully scrape bottom of fork against side of bowl, and remove excess chocolate. Transfer peanut butter ball on to parchment- lined baking sheet. Repeat the process for your remaining peanut butter balls. Set them in the refrigerator about 10 minutes
Step 7: Meanwhile, microwave your remaining chocolate in bowl on HIGH for 30 seconds; stir until smooth
Step 8: Remove peanut butter balls from the refrigerator. Using a fork, drizzle the chocolate peanut butter balls with the additional chocolate.
Get more information from https://www.southernliving.com/peanut-butter-balls-8363787
