Brownie Crackles X 4 !!

I have had this recipe for a long time and have no idea where I got it from but my little miracle just loves them! I think he'd eat the whole batch at once if I let him! I usually make the original Brownie Crackles but today I tried out some different ideas I had and boy am I glad I did! I made FOUR kinds of these little brownie morsels. I made original, nut, mint and caramel.

Brownie Crackles are brownies, but just a prettier presentation! Beware that depending on the brownie mix you use the dough may be sticky or very dry. If too dry, add a little more water/oil. It really isn't rocket science and in the end it's a pretty fail proof recipe! If the mix is very sticky add a little more flour. I suggest trying to roll before adding more flour and then, if necessary, add the flour.

Rolling these little goodies can be a bit tricky but they will turn out. This is what I've found works best: Place the powdered sugar in a 8 inch pie plate. Be sure to use a small cookie scoop (I use a mellon baller and it works perfect).Scoop the dough and drop into powdered sugar. Drop 4-5 scoops then roll gently around in the sugar.While rolling in sugar, gently reshape into a ball. This is not the kind of dough you are going to shape by rolling it in your hands! By using that method, I have had no problems with shaping these.

Original Brownie Crackles

1 package fudge brownie mix(9X13 inch pan size)

1 C all-purpose flour

1 egg

1/2 C water

1/4 C canola oil

Powdered Sugar, for rolling

Preheat oven to 350. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended. Place powdered sugar into a 8-9 inch pie plate. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball. Place2 inches apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.   Yields: approx 4 dozen

Mint Brownie Crackles

1 Cup Andes Baking Chips

Follow above directions, stirring in mint chips after brownie mix is combined then bake as directed above.

Caramel Brownie Crackles

12 Kraft caramels, unwrapped and cut into quarters

Follow above directions. Scoop brownie mixture into cookie scoop then push 1/4 of the caramel into the center. Drop dough into powdered sugar; roll to coat,  gently shaping into a ball as you are rolling. Bake as directed above.

Walnut Brownie Crackles

1 Cup chopped walnuts

Follow above directions, stirring in mint chips after brownie mix is combined then bake as directed above.

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Banana Bread Cookies

Today is Neighbor's Day and my son and I made these delicious little cookies to give to ours for being such wonderful neighbors. We seriously have the BEST neighbors in the world! They are just the nicest bunch of people you would ever want to meet...kinda like an extended family.

I had some bananas that I needed to use and was looking for something besides the old banana bread stand-by. I found this recipe and think I like these little gems even better than banana bread! I changed the recipe (of course!) but you can add to it what you enjoy in your banana bread; nutmeg, cinnamon, nuts, for example. I had to simplify it because my husband loves, loves, loves banana bread but doesn't like the nutmeg or cinnamon in it, he feels it covers the banana flavor. Well, even without those spices, the banana flavor shines through on these babies! This is a very simple recipe and you could even change up the shortening for butter and it works fine. I used a small scoop (not sure if it's an actual cookie scoop or a mellon baller!) but it worked perfect. The cookies turned out like little mini-muffin tops.

I'm anxious to see if the flavors develop like banana bread does as they sit. The only problem is, I don't know if they are going to last that long. Infact, I have to get these to the neighbors before I eat their's too! Enjoy!

Banana Bread Cookies
Adapted From: Allrecipes

1 C butter flavored shortening

1 C brown sugar

2 eggs

1 tsp vanilla extract

2 bananas, peeled and mashed

2 1/2 C all-purpose flour

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees, Lightly grease baking sheets. In a medium bowl, cream together shortening and brown sugar until smooth. Beat in eggs, vanilla extract, and banana. Combine flour, baking soda, and salt; blend thoroughly into the shortening mixture. Batter will be sticky. Drop by rounded tablespoons onto the prepared baking sheets. Bake 10 to 15 minutes in the preheated oven, or until lightly browned.

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Peanut Butter Rice Krispie Treats

When I was in college my friend went home every weekend and when she returned her mom would send her back with a big batch of Rice Krispie Treats. Her mom made the best Rice Krispie Treats E-V-E-R! I don't know what she did special or if it was just the extra love  she put in it that all of us college kids needed but we all would devour them within the first hour she was back at the dorms!

A while ago I was on the Rice Krispies website and found Peanut Butter Rice Krispies Treats. Two of my favorite thing...how awesome is that?! My son and I made them today and well, let's just say that I've eaten half the pan and it isn't even cool yet. They are great!

Peanut Butter Rice Krispie Treats

3 tablespoons   butter or margarine
1 package   (10 oz., about 40) regular marshmallows
- OR -
4 cups  miniature marshmallows
1/2 cup  peanut butter
6 cups   Rice Krispies®

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.  Add rice krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Strawberry Shortcake Cookies

Recipe from: Bakegirl

Photo from Bakegirl

12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper.In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside. In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Makes 3 dozen cookies.

Lemon Cooler Cookies

Do you remember Sunshine Lemon Cooler Cookies? I first had them at my grandparents house and remember in the summer when I went there they would be the first thing I'd look for in the cupboard when I got there. My grandmother is known for her cookie baking so for her to have a boxed cookie you know they have to be good! I found this recipe over at Recipe Zaar (food.com now).

Lemon Cooler Cookies

1/2 C powdered sugar

1/2 C sugar

1/3 C shortening

1 large egg

1/2 tsp vanilla

1/8 tsp salt

1 1/2 C cake flour

1/4 tsp Koolaid unsweetened lemonade mix

1 1/2 tsp baking powder

1 Tbsp water

Lemon Powdered Sugar:

1 C powdered sugar 

1/4 tsp kool aid unsweetened lemonade mix

 Preheat oven to 325°.   In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.

 Add the flour and baking powder and lemonade mix. Add 1 Tbsp of water and continue mixing until dough forms a ball.  Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.  Bake for 15-18 minutes or until light brown.  While cookies bake combine 1 cup powdered sugar with the lemonade powder.  Remove cookies from the oven  and roll in powdered sugar mixutre. Let cool them roll again in powdered sugar. 

S'more S'mores?

Yep, another s'mores recipe! If you aren't familiar with Jenny at Picky Palate, you should be! She is a cookie genius, in my opion. She makes 'stuffed cookies'. Yep, she stuffs them with oreos, brownies, s'mores and more!

S'mores stuffed Chocolate Chip Cookies


Picture from
Picky Palate


2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1.  Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.
3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4.  Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.  Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores.  Will get messy, but stick with it, it does not have to be perfect.  S’mores will move around but it’s no big deal.  Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through.  Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large (by large I mean HUGE) stuffed cookies!!

S'more Cookies

The s'more cups I posted previously were a huge hit so they are going to be a hard act to follow! If you would like a step-by-step photo tutorial click on the link below.

S'more Cookies
Adapted from: The Girl Who Ate Everything.



Photo from
 The Girl Who Ate Everything

 11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line 2 baking pans with parchment paper.

S'more Cups

Summer = s'mores, right? Nothing beats an old fashioned campfire s'more but I bet I can come close!

My friend Rhonda shared this recipe on our Facebook recipe swap page and let me tell you it is amazing. My grandmother is known for her cookie baking and SHE asked ME for the recipe! This is great for our indoor campouts during the winter or that rainy summer day when your craving s'mores.

S'more Cups

Photo from Simple Ginger

7 whole graham crackers (1 cup crushed)
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows

Directions:

1.Preheat oven to 350°F . Place graham crackers into a large resealable plastic bag. Finely crush into crumbs . Combine graham cracker crumbs, powdered sugar and butter in small bowl. Pace scant scoop of crumb mixture in each cup of  Mini-Muffin Pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

2.Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

3.Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Chocolate Carmel Cookies

2-1/4 c.all-purpose flour

3/4 c. baking cocoa
1 t. baking soda
1 c. plus 1 T. white sugar, divided
1 c. margarine, softened
1 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla
1 c. chopped pecans, divided
48 chocolate-covered caramels

Combine one tablespoon sugar with 1/2 cup pecans; set aside. In a bowl, combine flour, baking cocoa and baking soda; set aside. In a separate large bowl, beat margarine, remaining sugar and brown sugar until fluffy. Add eggs and vanilla. Add flour mixture to butter mixture a little at a time; mix well. Stir in remaining pecans. Shape one tablespoon of dough around each candy. Dip one side into the sugar/pecan mixture. Arrange on ungreased baking sheets, dipped side up. Bake at 375 degrees for 7 to 10 minutes, until edges are golden. Cool on sheets 2 minutes; remove to wire rack. Makes 4 dozen

Source: Gooseberry Patch