Chocolate fudge cookie bars with Biscoff drizzle and pretzel crust

Cookie Friday : Chocolate fudge cookie bars with Biscoff Drizzle and a pretzel crust

Chewy & Fudgy

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy cookie Friday ! Today recipe is for chocolate fudge lovers.  It has 3 layer of flavors . 1) Pretzel crust 2) Chocolate fudge cookie 3) fudge  sauce with biscoff drizzle to top it off. These flavors work so well together. Grab some milk when serving this chocolate treats. Have a good weekend & a  happy cookie Friday !

Press pretzel crumbs mixture in the pan.

 

Pour on top of bake pretzel crust

Pour fudge sauce over bars. Then drizzle biscoff spread over it.

YuMMY Chocolate heaven

Chocolate fudge cookie bars with Biscoff drizzle and a pretzel crust

Total Time: 1 hr 15 min  

Prep time: 25 mins

Bake: 25 mins

Servings : 8-12 bars

Ingredients 

 Chocolate fudge cookie

3/4 cup of cubed butter

1 oz of unsweetened chocolate

3/4 cup of brown sugar

1 egg

1 cup of flour

1 teaspoon of vanilla extract

1 teaspoon  of baking powder

a dash of salt

Fudge sauce

 

  Pretzel crust 

1- 1/2  cup pretzel crumbs

3/4 cup margarine, softened

2 tablespoon of brown sugar

 Biscoff drizzle  

1/2 cup of biscoff spread

Fudge sauce { store brought}

 Directions 

1. Preheat oven to 350 degrees. In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9×11 inch square baking pan.  Bake in oven for 10 minutes
2. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended.
3. Spread into a greased  square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.  Pour fudge { a little or a lot, it depends on your chocolate craving  on that day} and  let  it set for a few mins.
4. In a microwave safe  cup, heat biscoff spread for 20-25 seconds. Then using a spoon or plastic zip lock . {Plastic bag : pour in biscoff spread, squeeze to the bottom corner of the bag . Make a small cut at the tip of the bag and drizzle , using a back and forth method .}  Drizzle over frosted fudge bars and serve.

Pretzel crust Adapted from http://allrecipes.com/recipe/pretzel-crust/

White cheddar cheese drop biscuits with spinach

White cheddar cheese drop biscuit with spinach I have to say  this is one of my favorite biscuit recipes to make. It’s ready in 20 mins. But, I warn you, the smell from the oven will leave  you drooling, waiting for it to come out. This is a drop method recipe. Adapted from  Bisquick Heart Smart mix. It’s so easy to make . Defrost chopped spinach, then drain and set aside until biscuit batter is ready. Drop on lightly oil cookie sheet, bake for 8-10 mins. Brush melted butter and garlic over slightly hot biscuits and serve warm. Place 2 inch’s apart You can see the chopped spinach in the drop batter. YUMM       Prep time: 10 mins Overall time:20 mins Bake time: 8-10 mins severing 12   Ingredients 2 cups Bisquick Heart Smart® mix 1/2 cup shredded reduced-fat sharp white  Cheddar cheese 1- 1/2 of chopped spinach Frozen { drained } 3/4 cup fat-free (skim) milk 2-3 tablespoons butter or margarine, melt 1/4 teaspoon garlic powder   Directions

1. Heat oven to 450°F. Spray cookie sheet with cooking spray.
2. In medium bowl, stir together Bisquick mix and cheese; make well in center of mixture. Drop in chopped defrosted and drain spinach.
3. Add milk, stirring just until dry ingredients are moistened. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
4. Bake 8 to 10 minutes or until golden.  Brush  garlic and melted  butter , over warm biscuits; serve immediately.

Salmon Macaroni Salad Recipe

Do you want to amaze your family & friends this thanksgiving ? They will go nuts for this salmon  macaroni salad !  The secret to this macaroni salad is the salmon and  the  bbq sauce . I’ve made this salad many, many times. People love, love, love it .  And they always want to know what’s in ? What’s that flavor ? It’s the bbq sauce . I t give this macaroni salad a tangy sweet flavor, that’s soooo goood. You can used you’re favorite bbq sauce . I used Sweet baby Ray’s honey bbq sauce. So yummy ! And the skinless and boneless salmon , by Chicken of the sea is a must . No mess, just cut open, drain a little bit of the juice,and  place in bowl. So easy.

 

 

Add some chopped carrots and sprinkle paprika over the top for a a little dazzle.

 

 

 

Ingredients 

 

2 cups of cooked macaroni

3-4 packages  chicken of the sea pink salmon pouch skinless & boneless

1/2 cup low-fat mayonnaise

1- 1/2 stalks celery, minced

1/4 cup chopped green onions (scallions)

5  tablespoons of relish

1 tablespoon of lemon juice

1-2 tablespoons of Sweet baby rays honey bbq sauce   { gives it a tangy flavor} {www.sweetbabyrays.com}

1/4 cup of chopped carrots {raw}

1 tablespoon chopped fresh dill

1 teaspoon of olive oil

salt & pepper

a dash of garlic salt

 

Directions
1. Bring a pot of water  to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10-12  minutes, or until the macaroni is cooked

2.Remove from heat, drain, rinse briefly in cold water and drain again.

3. In a large bowl with cooked macaroni, mix combine all ingredients together and mix well. Chill until ready to serve.

http://www.sweetbabyrays.com/

Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies

 

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Hello, and welcome to cup of tea’s  first “COOKIE FRIDAY’S” .  I’ts something I started on my old dessert blog.   I’m a serious COOKIE LOVER  and self- proclaim cookie connoisseur. So, if you are a cookie junkies or  addicts and love to  make batches and batches of cookies or bars, and love all kinds of cookies; join me each week  for cookie Fridays.

Also, join  Ty’s Cookie masters at Google communities. 

This weeks recipe is chewy and yummy oatmeal peanut butter chocolate chip cookies. It’s a real easy recipe but it can get a little sticky with the peanut butter. The kids love helping me with this recipe so it’s definitely kid approved

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well

I love making big cookies !

Prep: 25 minutes
Overall Time: 1 hr. 45 mins.
Yield: about 4 dozen cookies

Ingredients

3/4 cup creamy peanut butter

1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups old-fashioned rolled oats
1 cup butter, softened
1-1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips

Directions

1. Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
2. In a large bowl, beat the butter, sugar, and peanut butter with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips. Then chill for an hour.
3. Remove from fridge and drop heaping tablespoons of dough about 3 inches apart on un greased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely.

Top 10 Thanksgiving Recipes

From a top-rated turkey recipe to the best side dishes and desserts, these Thanksgiving recipes are holiday favorites.

 

1. Lemon-Herb Roasted Turkey
   

2.Creamy Make Ahead Mashed Potatoes

3,Triple Cranberry Sauce

5.Green Bean Casserole

.

6.Stuffing from the Slow Cooker

7. Taste-of-Fall Salad

8. Creamy Sweet Potatoes

9. Sweet Potato Crescents

10.Pumpkin Cheesecake with Sour Cream Topping

all recipes from http://www.tasteofhome.com/recipes/holiday—celebration-recipes/thanksgiving-recipes/top-10-thanksgiving-recipes

 

Maple ginger snap cookies

Cookie Friday: Maple Ginger snap cookies

Cookie Friday: Maple ginger snap cookies

If you’re a big fan of of regular ginger snap cookies, or a cookie connoisseur,  then you will love these  maple ginger snap cookies.

Delicious real maple syrup mix with a yummy flavor of ginger, cinnamon, and allspice. I like to pair this with some spiked hot maple flavor tea. Absolutely fab !

Ingredients 

2 1/4 cups of all purpose flour

2 teaspoons of ground ginger

1/2 teaspoon of ground allspice 

1 teaspoon of ground cinnamon

2 teaspoons of baking soda

1/2 teaspoon of salt 

3/4 cup of white sugar

1/2 cup of brown sugar

1 cup of butter

1 egg

1/4 cup & 2 tablespoons of maple syrup 

Directions 

1. In medium bowl, whisk together the flour, ginger, allspice, cinnamon, baking soda, and salt.

2. In mixer bowl, combine 1/2 cup of white sugar, the brown sugar and butter. Cream on med. speed for two mins, or until the mixture is light and fluffy. Stop to scape down the sides. With mixer on med., add the egg and syrup.

3.With the mixer on slow speed, add the dry ingredients and mix thoroughly. Refrigerate the dough for at least 30 mins.

4.Preheat oven at 325.

5.Roll the dough into 3/4 inch balls and roll them in the remaining 1/4 cup of white sugar. Bake cookies on a lightly greased or parchment paper lined cookie sheet, 3-4 inches apart. Bake for 15 or until golden brown . Cool the cookies for 5 mins. before placing on cooling rack.

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Soft and chewy Chocolate candy loaded cookies

Cookie Friday : Soft and chewy Chocolate   candy loaded cookies

 

Candy loaded cookies are the best, my kids love them . So I used mini M&M’s and snowcaps, there favorites, and a chocolate cocoa powder or dark cocoa powder. A great after school treat with a tall glass of milk. Soft and chewy dark chocolate candy loaded cookies is a great way to end the week or day . Have a great cookie Friday weekend !

Bake time 7-9 minutes
Prep time 1 hr. 15 mins
makes about 20-25 cookies

Ingredients 

1 cup of sugar
2 sticks of butter softened 
3/4 cup of brown sugar
2 eggs
1 tsp of vanilla extract
2 1/4 cup of bread flour
1/3 cup of cocoa
1 tsp of baking soda
1/2 tsp of salt
1 3/4 cup of mini M&M’s 
2 boxes of snowcaps candy

Directions 

1.Preheat oven at 350

2.In large bowl, cream together butter and both sugars until well blended. Add eggs and vanilla extract and mix to until well combine.

3.In a separate bowl, sift flour, cocoa powder,baking soda and salt. Slowly add these ingredients into butter mixture and stir to combine.

4.Fold in m&m’s and snowcaps and chill dough for an hour. 

5.Drop dough by rounded tablespoons onto grease cookie sheet 2 inches apart bake for 7-9 mins. {take a few of the m&m’s and snowcaps and and place on top on dough balls }

6. Take out and cool.

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Triple chocolate bliss cookie bars

Cookie Friday: Triple chocolate bliss cookie bars

Triple chocolate bliss cookie bars

Happy cookie Friday ! Please you do not love, love, love. chocolate you must look away. Because this is for choc-o-holics  only ! This Super triple chocolate bliss cookie bars has is loaded with chocolate. Check it out.

Bake time: 14-20 mins.

Prep time: 26-30 mins

makes about : 12 15 bars

Ingredients 

2 cups of flour

1/2 cup of cocoa powder {Dark cocoa unsweetened }

1/2 teaspoon of baking powder

1/4 teaspoon of salt

3/4 cup white granulated sugar

1/2 cup brown sugar, firmly packed

3/4 cup (1-1/2 sticks or 12 tablespoons {Soft}

2 eggs

1-1/2 cups Ghirardelli dark chocolate chips

1/2 cup of Ghirardelli chocolate black label Sauce

1 cup of of crushed chocolate cookie crumbs

Cream cheese frosting

1/2 cup of cream cheese {soft}

1 cup of Duncan hines Chocolate glaze

3 tablespoons of powdered sugar  

In a small bowl, place softened cream cheese and 

powder sugar and mix. Then heat duncan hines 

chocolate glaze in microwave for 45 seconds and 

add to cream cheese and mix until fully blended and

 set a side.

Directions 

1 Preheat oven at 350 . Foil  9 X 13 pan and spray

 with oil  and set aside.

2.In a med. bowl whisk flour, baking soda, cocoa

 powder,baking soda and salt and set aside . 

3. Cream together butter, both sugars until light and

 fluffy. Add eggs and mix until combined .

4. Add in flour mixture and beat until mixture is fully 

blended together. Then stir in chips.

5.Place mixture in pan and bake for 14-20 mins or 

until it springs back when you touch it. Take out and

cool. Using the foil, lift the bar cookies out of the pan.

Peel down the foil and frost with chocolate cream 

cheese . Let it sit for a few mins. Add crumble 

cookies,  then place label sauce in microwave safe cup

 and place on high Ghirardelli chocolate black label Sauce
 in microwave safe cup and place on high

for 30-45 seconds. Pour over bars with a back and

 forth motion. Add chocolate chips or crushed nut or 

anything you like.

Enjoy

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Chocolate cookie bars with chocolate fudge bourbon sauce

Cookie Friday : Chocolate cookie bars with chocolate fudge bourbon sauce

I’m so glad it’s Friday, I had a very  long week. One of those weeks that everything went wrong. UGHH !!!!

I have the house to myself tonight, no kids, nobody. Just me relaxing. With some wine or anything I can find and these delicious chocolate cookie bars with chocolate fudge bourbon .YUM. 

Ingredients 

Quick Chocolate Bourbon sauce 

4 tablespoons of Bourbon 

1/2 jar of fudge topping

In a small microwave bowl or glass measuring cup, microwave

fudge topping on high for 20-30 seconds or until soft. Stir in bourbon.

Chocolate chip cookie 

• 2 1/4

   cups all-purpose flour

• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups of chocolate chips

Chocolate chunk cookies

• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/4 teaspoon salt 
• 1 cup butter, softened 
• 3/4 cup granulated sugar 
• 2/3 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs 
• 1 (11.5-oz.) package semisweet chocolate chunks
• 2 tablespoons of bourbon {opt.}

Directions 

1. Preheat oven at 350. Chocolate chip cookie dough: Cream together butter, brown sugar and vanilla extract, in a large bowl, Mix together well until creamy.

2..Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time.

3.Repeat the same method for the chocolate chunk mixture.

4.Line 13×9 pan with foil, and spray with oil. Spoon in chocolate chunk dough, then drop in chocolate chip mixture. Bake for 19-25 mins or until bar are golden brown. Don’t over bake. Take out and cool. Drizzle bourbon sauce over bars and cut into rows.

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What to do with cookie crumbs

What to do with cookie crumbs 

Stale cookies or graham crackers, broken cake or the last piece of cake nobody wants because they stuff their tummy with  it earlier, can be very useful. You don’t want to waste anything. The cost food of high quality food can be very expansive.Add in recipes or crust. Use to decorate. You want to separate cookies and cake. First, make crumbs with cookies and cake by using whatever appeals to you. Food processor, or put in bag and crush by hand. Second, store in large steal tub.

How to use the crumbs ?
Cookies and graham crackers {separate by flavor}
Cheesecake crust is the easiest choice. Just press crumbs onto the bottom of the pan. Cookies truffles are best. If you have oreos you can sprinkle on top of the chocolate coating. Layer bars are also great to make.
Decorating with the cookie crumbs are very useful and inexpensive. I used cookie crumbs to decorate my brownie bites .Sprinkle over pie or tart crust for flavor or soaking extra liquid.

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