DISNEYLAND: MINNIE'S CHOCOLATE CHIP SUPREME COOKIES

Funny story.  I'm kind of a cookie snob.  Well, whilst at Disneyland my Mom bought some cookies that said they won the national bakers contest of something-or-other so we tried them.  I was a bit skeptical but I'm so glad I tried them because they are to die for!!  After hours of searching the Internet I found this recipe and it is definitely equal OR BETTER to Minnie's Chocolate Chip Supreme cookies that you buy at Disneyland!!  YAY.  =)

1 cup butter (2 sticks), softened to room temperature
1 cup light brown sugar
3/4 cup powdered sugar (this is NOT a typo, it IS powdered sugar, NOT granulated sugar)
1 egg
2 tablespoons water
1/2 teaspoon vanilla
2  2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate morsels
3/4 cup dark chocolate chunks
3/4 cup Wilton Candy Melts (light cocoa wafers), roughly chopped
3/4 cup toffee bits
1 cup chopped pecans

Place softened butter and sugars in a large mixing bowl. Cream with an electric mixer on high for 3-5 minutes. Add the egg, water and vanilla. Mix well. Add in flour, salt and baking soda. Mix well to incorporate, stopping once to scrape sides of bowl then mix again. Add in chocolate and nuts then mix just enough to distribute throughout dough.
 
Preheat oven to 400 degrees.
 
Line baking sheets with parchment paper. Using a 1/3 measuring cup place heaping scoops of dough onto cookie sheets. You can fit 6 per cookie sheet.
 
Place the baking sheets of dough directly into your freezer. Let them chill for 15-20 minutes until firm. This will firm up the butter in the dough and prevent excessive spreading. Remember, we want the cookies to be thick mounds, not flat discs. Remove from freezer and place into hot (400 degree) oven. Set timer for 2 minutes. Blasting the dough at the high temperature will create a crisp outer shell while keeping the inside moist.
 
After 2 minutes lower heat to 350 degrees and bake cookies for an additional 15 minutes until light golden brown. Remove from oven and let cool 5 minutes on pans. Slide the cookies onto cooling racks and let cool. 

BORDER'S PEANUT BUTTER CUP BARS

So this is my new fav recipe for PB bars!! There is another one on WeRecipe but I might have to delete it. This one is 10x better!! Seriously. This recipe is from a friend at the PD and he brings them to everything. Try it for yourself but try not to eat the whole pan. =)

2 packages of graham crackers, smashed into crumbs
1 ½ - 2 cups of creamy peanut butter
2 sticks of butter (NOT margarine), melted
2 cups powdered sugar

1 package of chocolate chips
2 tablespoons creamy peanut butter

In a medium bowl mix together peanut butter and graham cracker crumbs.  Then pour in melted butter and mix together.  Add powdered sugar until it's the consistency of cookie dough.  Press evenly into the bottom of an ungreased or parchment-lined 9x13 pan.  Put in the fridge for about 5-10 minutes.  Melt the chocolate chips and peanut butter in the microwave. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.  They taste best cold!!

CHOCO-CHIP COOKIE TIPS AND TRICKS

Ever wanted to make the PERFECT, PREDICTABLE chocolate chip cookie?? Head over to My Sister's Cafe at the link below. They have an awesome recipe and some tips and tricks to make the best cookie ever. Who'da thunk that refrigerating your cookie dough overnight could make such a difference??

http://tinyurl.com/45y4gno

***Update 9/2012
After trying this recipe over and over again with my MIL I decided to update this post with my findings.
1) In St. George I omit the 2 tablespoons of cake flour.  In SLC I keep it in.
2) I prefer Guittard semi-sweet chocolate chips but sometimes mix in 1 cup of Guittard milk choco chips to keep things spicy.
3) I make the dough a day ahead and use a 1/3 cup to measure out the dough.  I save 12 pre-made cookies for the next day (cover with plastic wrap on a plate in the fridge) and flash freeze the rest in their pre-made state.  Then when I want a fresh cookie I take a couple out of the freezer, let them sit for 30 minutes, sprinkle with sea salt, and cook!!  Nothing like a fresh cookie.
4) Convection ovens are tricky.  My Mom's convection oven in SLC makes these cookies very nicely.  The convection oven in St. George does not do so well.  I bake mine in my normal oven for 13 minutes.

JULIE'S BROWNIES

Here's probably the best brownie recipe I've ever tasted, and I've tasted lots of them. I got it from my daughter-in-law.

1 2/3 cup granulated sugar
3/4 cup butter, melted
2 tablespoons water
2 eggs
2 teaspoons vanilla
3/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup flour
powdered sugar

Combine sugar, butter, and water. Add eggs and vanilla. Combine cocoa, baking powder, salt, and flour. Add to sugar mixture. Spread in a greased 9 by 13 pan. Bake at 350 degrees for 18 to 25 minutes or until a wooden pick comes out slightly sticky. Cool. Sprinkle with powdered sugar. Cut.

Mom

PRETZEL TURTLES

These little yummies are so easy to make and super scrumptious. =) Great for neighbor gifts or for something sweet to have around.

Small pretzels
1 bag of Rolo's
Nuts, M&M's, raisins, etc.

Preheat oven to 350 degrees. Place pretzels on a baking sheet. Top with a Rolo. Let bake in oven for about 3 minutes. Take out and gently press nut/M&M/raisin on top. Let cool and enjoy!!

TEXAS SHEET CAKE

**Update: I originally posted the recipe from the Pioneer Woman but then I made it using her recipe and realized it is not my favorite recipe. So here is my fav recipe.  Ff you want hers click here.

No picture or description can do this dessert justice!! Seriously!! Just make it. You'll see. =)

Mix together:

2 cups flour

2 cups sugar

Boil together:

1 stick butter

3 1/2 tablespoons cocoa

1 cup water

1/2 cup Crisco

While still hot pour into flour and sugar mixture and beat well.

Add:

2 eggs

1 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

Pour into a greased 9x13 pan and bake approximately 35 minutes at 350 degrees.
OR pour into a greased jelly roll/cookie sheet pan (18x12) and bake for 20 minutes at 350 degrees.

Topping:

1 stick butter

6 tablespoons evaporated milk (or whole milk)

3 1/2 tablespoons cocoa

1 cup chopped pecans
1 lb box powdered sugar (3 3/4 cups)

Bring the above ingredients (except powdered sugar) to a boil and then beat in 1 box powdered sugar. Pour over cake as it comes out of the oven. Makes 24 servings.

BETTER-THAN-ANYTHING CAKE

This is hands-down my husbands favorite cake. It really is delicious and very rich.

1 German Chocolate cake mix

2 Heath bars, crushed

1 cup sweetened condensed milk

1 cup butterscotch ice cream topping

1 tub of Cool Whip

Bake cake mix according to package directions. Cool 5-10 minutes. Use the end of a wooden spoon and poke holes in the top of the cake approximately every inch. Cool another 20 minutes. Drizzle sweetened condensed milk and butterscotch topping all over cake. Top with Cool Whip and Heath bar. Cover and refrigerate for 2 hours. YUM!!

Variation: My in-laws use a pack of melted butterscotch chips instead of the ice cream topping and then put Heath bars in that layer also. WOW!!

TURTLE BROWNIES

Oh man, a great friend from KS made these for me when I was 9 months pregnant. They were great but definitely sinful. Make them only if you want to eat 10 of them!! hehehe.

1 box chocolate cake mix

1 cup pecans, chopped (optional)
1/3 cup evaporated milk

3/4 cup margarine, melted

----------------------------

14 oz caramels

1/2 cup evaporated milk

1 cup chocolate chips

Combine cake mix, pecans, evaporated milk, and melted margarine. Press half of the batter into a greased 9x13 pan. Bake at 350 for 8 minutes. Meanwhile...melt the caramels and remaining evaporated milk. Pour over baked cake shell and sprinkle with chocolate chips. Spoon remaining batter on top and bake at 350 degrees for 18 minutes. Let cool completely before cutting.

SUSAN'S TOFFEE BARS

This is a recipe for some cookies that my mother, Francis Hayward Tippets, used to make and that we all liked. It's a lot like J's Famous Blondies except that it calls for oatmeal and you sprinkle the chocolate chips on the top after baking, let them melt, and spread them like frosting instead of sprinkling them on top before baking.

1 1/2 cups shortening or butter (I usually use half of each.)
3/4 cup brown sugar
3/4 cup white sugar
1 tablespoon vanilla
3/4 teaspoon salt
3 eggs
1 1/2 cup flour (I usually use half whole wheat and half white.)
1 1/2 cups uncooked rolled oats
1 cup chocolate chips

Cream butter/shortening, sugars, vanilla, and salt. Mix in eggs. Mix in flour and oatmeal. Spread in a greased 10"x15" inch pan. Bake at 350 degrees for 20 minutes. Sprinkle with chocolate chips and allow to melt. Spread with a knife. When cool cut into bars.

Mom

CINNABUN CAKE

I love cinnamon rolls but sometimes they are a bit too much work for me. So wah-lah, in comes this recipe!! This cake is just like a cinnamon roll and very moist and delicous. You will thank me later!! =)

CAKE

3 cups flour
¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

2 teaspoons vanilla

6 tablespoons butter, melted

FILLING

2 sticks butter, softened

1 cup brown sugar

2 tablespoons flour

1 tablespoon cinnamon

FROSTING

2 cups powdered sugar

5 tablespoons milk

1 teaspoon vanilla

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan. In another large bowl mix the 2 sticks of softened butter, brown sugar, flour, and cinnamon until well combined. Drop evenly over cake batter by tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

OREO TRUFFLES

I made these for holiday neighbor gifts this year and got a great response. They're not too difficult if you enjoy dipping chocolates. Here is the recipe.

1 package OREO cookies, finely crushed

1 8 oz package cream cheese, softened

2 packages (8 squares each) BAKER'S semi-sweet chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

CHOCOLATE ECLAIR PIE/CAKE

Cheers to my friend, Rachel, for making this dessert for me!! Seriously...SO GOOD.

1 box graham crackers
9 oz Cool Whip
3 cups milk
2 boxes instant vanilla pudding

Blend vanilla pudding and milk. Fold in Cool Whip. Line a 9x13 pan with graham crackers. Put half of the pudding mix into the pan. Put graham crackers on top. Pour in remaining mixture. Put on final layer of graham crackers.

TOPPING:
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla
3 tablespoons butter
1 1/2 cup powdered sugar

Melt butter; add remaining ingredients. Mix. Put topping on and chill AT LEAST overnight. It's even better if you wait 24 hours.

FAT MAN'S ICE CREAM

Who you callin' fat?? hehehe. This ice cream recipe is a family tradition. We just love it.

1 lb Milky Way candy bars

2/3 cup sweetened, condensed milk

1/2 cup chocolate syrup

1 quart whipping cream
1 quart half 'n half

Cook Milky Way's, milk, and syrup over low heat until melted. Add whipping cream and half 'n half. Chill and then freeze according to your ice cream makers instructions. Makes 1 gallon!!

HOT FUDGE SAUCE

Gramma K made this super rich fudge sauce while we were in SLC for Thanksgiving. We had it on ice cream but I bet it would be good on just about any kind of dessert. =)

Beth's Hot Fudge Sauce

2 cups sugar
3/4 cups cocoa
1/4 cup flour
1/4 teaspoon salt
2 cups half and half
4 Tablespoons butter or margarine
1-2 teaspoons vanilla

Combine dry ingredients in saucepan, mix well. Gradually add half and half (or milk), whisking til smooth. Add butter. Boil and simmer 8 minutes, stirring constantly. Cool and add vanilla.

KANSAS DIRT CAKE

YAY...good ole Kansas dirt.

1 package of Oreos, crushed
1 8 oz block of cream cheese
1/2 cup butter
1 cup powdered sugar
1 tub of Cool Whip
2 boxes instant vanilla pudding
3 cups milk
1 teaspoon vanilla

Put 1/2 of crushed Oreos in a 9 x 13 pan. Mix cream cheese and butter. Add powdered sugar to this. Mix well. Fold in Cool Whip. In a separate bowl mix pudding with milk and vanilla. Mix well. Add to cream cheese. Mix. Pour over Oreos in pan. Sprinkle remainder of Oreos on top. Refrigerate. Serves 12-16.

EZ BROWN BREAD ICE CREAM

This makes it easier for those of us who don't live in Kansas to enjoy that yummy, regional Brown Bread Ice Cream. It might make it easier (and cheaper) for folks in Kansas to enjoy it, too.

1/2 gallon vanilla ice cream
1/2 cup pancake syrup
1 cup Grapenuts cereal

Soften ice cream in microwave and put in a large bowl. Drizzle with pancake syrup and sprinkle with cereal. Using a wavy, S-shaped potato masher combine everything. Repack and refreeze. The Grapenuts are less crunchy if you let this freeze twenty-four hours or so.

I have also made this using no-sugar-added ice cream and sugar-free pancake syrup.

Mom

CHOCOLATE CHIP PUMPKIN BREAD

Everyone in my neighborhood loves this pumpkin bread!! Tiny loaves were auctioned off last week (as a church fundraiser) and each loaf sold for $4+. So anyways...try it if you dare. It is so yummy and great for the holidays. Thanks JG!!

3 cups sugar
4 eggs
*1 cup vegetable oil
2/3 cup water
½ teaspoon baking powder
1 (15 oz.) can pumpkin
2 teaspoons baking soda
1 tsp each cloves, cinnamon, nutmeg
1 ½ teaspoon salt
3 ½ cups flour
About 1 cup chocolate chips plus some for topping.

Mix all ingredients together. Pour into loaf pans, top with lots of chocolate chips, and bake at 350 for about 1 hour. Makes three loaves.

*You can substitute 1 cup applesauce for all of the oil (but who would want too?????????) =)

HOMEMADE OREOS

Oreos are one of my favorite cookies. If you know me it's not surprising that I have a recipe for them!! Warning: These puppies can be very addicting. Be careful!! By the way...you don't have to put frosting in the middle...the chocolate cookies are great by themselves too.

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons butter
5 oz unsweetened chocolate
5 eggs
2 1/2 cups sugar
2 1/2 teaspoons vanilla

Chocolate cookies:
Melt butter and unsweetened chocolate together. Mix w/ dry ingredients. Add eggs, sugar, and vanilla. Blend well. Chill dough. Scoop into 1 inch balls. Bake at 350 for 10-12 minutes or until edges are firm. Do not overcook.

Frosting:
1/4 cup butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt

Makes 60 single cookies/30 Oreos.

MINT BROWNIES

Holy cow...I cannot say enough about these brownies. This is Grandma K's secret recipe (which I am publishing with her permission!!) and these brownies are one of the reasons I married her son. =) hehehe. Happy baking!!

Brownies:
1 cup butter
2 cups sugar
2 teaspoons vanilla
1/2 cup cocoa
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
--Bake at 350 for 25-30 minutes in a greased 9 X 13 pan.

Mint frosting:
1 cup powdered sugar
1 tablespoon milk
2 tablespoons softened butter
1/2 teaspoon peppermint extract
--Add green food coloring, if desired. Wait until brownies are cool then spread frosting on top. Put into freezer until frosting is hard.

Chocolate glaze:
4 tablespoons butter
1 cup semi-sweet chocolate chips
--Melt butter and chocolate chips together and stir until smooth. Pour onto brownies and put into freezer until glaze is hardened. Cut and serve. Store in refrigerator.

Bakers note: My MIL swears by Imperial. She uses it in all of her baking instead of butter. I am a butter girl...but I have started using Imperial in all of my BAKING except Blondies. Just FYI. =)

HOMEMADE CHEESECAKE ICE CREAM

If you love cheesecake and ice cream...then you'll love this recipe.

1 cup heavy cream

1 cup sour cream

6 ounces cream cheese

3 tablespoons fresh lemon juice

3/4 cup granulated sugar

1/4 teaspoon vanilla extract

Place the cream cheese in a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the heavy cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream and follow the manufacturer's instructions.

Top with strawberries and graham crackers, oreos, candy bars, whatever you like with your cheesecake!!