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

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.

Press pretzel crumbs mixture in the pan.

 

Pour on top of bake pretzel crust

Pour on top of bake pretzel crust

nov 031

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

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

YuMMY Chocolate heaven

YuMMY Chocolate heaven

nov 027

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 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 Place 2 inch’s apart You can see the chopped spinach in the drop batter. YUMMY ! 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

Salmon macaroni salad new copy

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.

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.

Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies

 

Cookie Friday : 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.

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well in a cookie .

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

I love making big cookies !

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

Top 10 Thanksgiving Recipes

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

 Lemon-Herb Roasted Turkey
  1. Lemon-Herb Roasted Turkey

Creamy Make Ahead Mashed Potatoes Photo

2.Creamy Make Ahead Mashed Potatoes

Triple Cranberry Sauce Photo

3,Triple Cranberry Sauce

Green Bean Casserole Photo

5.Green Bean Casserole

.Stuffing from the Slow Cooker Photo

6.Stuffing from the Slow Cooker

Taste-of-Fall Salad Photo

7. Taste-of-Fall Salad

Creamy Sweet Potatoes Photo

8. Creamy Sweet Potatoes

Sweet Potato Crescents Photo

9. Sweet Potato Crescents

Pumpkin Cheesecake with Sour Cream Topping Photo

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 FridayMaple 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.

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.