Twixter Cookies

 

INGREDIENTS

Cookies:

• 1 cup (227 g) salted butter, softened
• ⅔ cup (141 g) granulated sugar
• 3 egg yolks
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups (320 g) all-purpose flour
• ½ teaspoon salt

Caramel + Chocolate:

• 9 ounces (255 g) soft caramels for about 1 cup melted (see note)
• A tablespoon or so of cream or milk
• 1 cup (170 g) semisweet or milk chocolate for drizzling

INSTRUCTIONS 

• In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer), mix the butter and sugar until light and creamy, 1-2 minutes. Add the egg yolks and vanilla and mix until combined, scraping the bowl as needed.
• Add the flour and salt and mix until it comes together. Once it forms pea-size crumbs, I abandon the mixer and get in there with my hands to mush it together into a uniform ball.
• Shape the soft dough into small balls. I use my #60 small cookie scoop – about 2 teaspoons of dough or .65 ounces for each cookie. Place the balls close together on a parchment-lined baking sheet. Press a small indentation in each cookie ball – don’t make it too wide. I use my thumb and press down – it’s ok if the sides crack a bit, just press them together. They’ll look like little nests (see the picture below for a visual). Refrigerate for an hour (or longer).
• Preheat the oven to 375 degrees F. Space the cookies about an inch or so apart on several parchment-lined baking sheets. They’ll puff and spread just slightly but not very much. Bake for 10-11 minutes until set and lightly browned on the edges – the longer they bake (without burning, of course) the more like shortbread they’ll be in texture (versus being too soft). The centers may puff up while baking, just press them back down lightly after they come out of the oven. Let the cookies cool completely.
• For the caramel, if using storebought caramels, unwrap and melt the caramels with a tablespoon or so of milk or cream over low heat in the microwave or on the stovetop until creamy and smooth. Homemade caramel can usually be melted over low heat as well without the need for extra cream or milk. Dollop a bit of caramel into the center of each cooled cookie.
• Let the cookies sit until the caramel cools and sets. Melt the chocolate over low heat in the microwave (or in a double boiler on the stove) and either drizzle chocolate over the cookies or spread a circle of chocolate over each caramel center. Let the chocolate set until hardened (can speed this up by refrigerating the cookies).

NOTES

For the Caramels: you’ll need about 1 cup of melted caramel (not caramel sauce, it needs to be soft and chewy caramels that have been melted until smooth and creamy). I used homemade – if doing so, you don’t need to add the tablespoon or so of cream or milk when melting. If using storebought (like Kraft brand), use that tablespoon of cream or milk when melting the caramels.

Types of Caramels: several commenters have reported back that Kraft caramels were too firm in these cookies (after melting and using them in the cookie). Others have had good success using Kraft – I think the key is not overheating the caramel when melting. Either way, you may explore other storebought options (Trader Joe’s has wonderful soft caramels that may work).

No Bake Cookies

 

Ingredients

• 2 cups granulated sugar

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup milk

• 1/3 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• 3 cups quick-cooking rolled oats, uncooked

Line baking sheets with waxed paper and set aside. (Parchment paper or non-stick foil also work instead of waxed paper for no bake cookies.) In a large saucepan, combine the granulated sugar, unsalted butter, milk, cocoa powder, and salt. Bring to a rolling boil over medium heat, stirring frequently. Continue to boil for three minutes. Remove the pan from the heat and stir in the oats. Drop by spoonfuls onto the prepared baking sheets. Allow to sit at room temperature to firm up. It takes about 45 minutes for no bake cookies to set up at room temperature. No bake cookies can also be placed in the fridge and will firm up in about 15 minutes. Once firm, peel the set cookies from the waxed paper and store in an airtight container. 

Baked Macaroni and Cheese

 

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Almond Poppyseed Bread

 6 eggs

1 1/4 c oil

1 T almond extract

1 T vanilla

3 c milk

6 c flour

5 c sugar

1 T baking powder

3 T poppyseeds

1 T salt

Glaze:

1/4 c orange juice

1 t butter extract

1 t vanilla

1 t almond extract

2 c powdered sugar

Mix bread ingredients together and bake in greased pans at 350 for 1 hour. Makes 4 regular loaves or 10 mini loaves. Mix glaze in blender and pout over loaves while still warm.

Ebleskivers

 2 eggs, separated

2 T vegetable oil

1 1/2 t sugar

1 cup flour

1/2 t baking powder

1 cup milk

1/4 t salt

In medium bowl beat egg yolks until light in color, stir in sugar. Stir together remaining dry ingredients, add to egg mixture, alternately with milk. Mix in oil, in separate bowl beat egg whites until stiff; fold into batter. Bake ebleskivers as directed. 

Heat pan over medium heat until hot. Pan is ready when a small amount of water, sprinkled over the pan, sizzles. Place 1/4 t butter or shortening in each cup. Add 1 T of batter to each. Bake until edges appear brown and center is bubbly. While bubbly, turn each ebleskiver over with fork. Continue baking until wooden pick inserted comes out clean. It may be necessary to turn them a few times to prevent over browning.  Repeat with remaining batter, adding butter to each cup and reheating pan 1 minute between batches.

Chocolate Chip Oatmeal Cookies

 1 cup shortening

1 cup sugar

1 cup brown sugar

2 T water

2 eggs

1 T vanilla

1 1/2 cup flour

1 t soda

1 t salt

3 cups oatmeal

semi-sweet chocolate chips

Bake at 375 for 8-10 minutes