Chocolate Comfort Cookies

Ingredients:

1 cup butter

1 cup sugar

3 ounces of cream cheese

1 egg

2 Tbs. milk

2 ounces unsweetened chocolate (melted)

1 1/2 tsp. vanilla

2 cups plus 2 Tbs. flour

1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup cocoa

1 cup marshmallow cream

1/2 cup Craisins

2 cups XL semisweet chocolate chips (can be substituted with regular sized ones)

1 cup roasted hazelnuts, chopped (optional)

Directions:

Beat together butter, sugar, cream cheese, & egg until very creamy & smooth.  Beat in milk, melted chocolate, & vanilla.  Sift together flour, baking powder, salt, cocoa, & add to butter mixture.  Blend in marshmallow cream until thoroughly combined.  Add chips, Craisins, and nuts (if using) Batter will be thick!  Using a 1/4 cup measuring cup or a 4 Tbs. scoop - measure out batter & place 2 inches apart on cookie sheets.  Bake 13-17 minutes at 325 degrees.  Cool on sheet for 1 minute

Recipe by Evelyn Weed 

Amazing Oatmeal Chocolate Bars

Oatmeal Crust

1 C. butter

2 C. brown sugar

2 eggs

1 1/2 C. flour

1 tsp. salt

1 tsp. baking soda

4 c. rolled oats

1 tsp. vanilla

Preheat oven to 350 degrees.  Mix all ingredients above. Set aside a cup and a half of the oatmeal mix. Press the rest of the mix into a 9x13 glass pan.

Chocolate Mix

1  12oz. pack of dark chocolate chips

2 Tbsp. butter

1 can sweetened condensed milk

1/2 tsp. salt

2 tsp. vanilla

 

Melt the above ingredients in a sauce pan. Pour over oatmeal crust in a glass pan. Crumble the set aside oatmeal mix on top of the choc. mix. Sprinkle with sea salt. Bake at 350 for 20-25 minutes. They need a while to cool for the chocolate to set up. Enjoy!

 

Recipe by Katie Richardson

Salted Caramel Thumbprints (gluten, dairy & egg free)

Cookies  

2 cups Honeyville Blanched Almond Flour
1/2 cup tapioca starch
1/4 tsp sea salt
1/4 tsp baking soda
1/3 cup coconut oil, melted
1/4 cup pure organic maple syrup (a light grade A is best)
1 tsp pure vanilla extract
Assorted all-fruit jam (or use Tiffany's Honey Caramel recipe below)

Directions:

1. In a small bowl, combine almond flour, salt and baking soda.

2. In a medium bowl, using an electric mixer, mix together the melted coconut oil, maple syrup and vanilla. Then, slowly add the dry ingredients, and continue to mix until thoroughly combined.

3. Cover and chill dough in refrigerator at least one hour (or up to two days).

4. Once dough is chilled, preheat oven to 350 degrees. Scoop out tablespoon-size portions and roll into balls using your hands. Place the cookie balls onto a parchment-lined baking sheet and Slightly flatten using the palm of your hand.  Tiffany rolled them out in finely shredded coconut.

5. Using your thumb (or a ¼-size teaspoon), gently press each cookie to form a small well in the center to hold the jam.

6. Add a small dot of jam in the center of each cookie or add Tiffany's Honey Caramels after baking instead.

7. Bake for 8-10 minutes, until cookies begin to slightly brown along edges. Allow to cool on baking sheet for a few minutes; then transfer to a wire rack to finish cooling.

8. These cookies are best served within an hour of baking since almond flour cookies tend to soften as they sit at room temp. However, a simple trick to re-crisp almond flour cookies is to reheat them on a parchment-lined baking sheet in a 195 degree oven for about 6-10 minutes. Enjoy!

Honey Caramels Center

3/4 c maple syrup

1/4 c honey 

3/4 cup Full fat coconut milk or heavy cream

1 1/2 teaspoons Pure Vanilla Extract

2 Tablespoons Butter

Bring sweetener and milk to a boil over medium heat. Cook until candy thermometer reads 240 degrees. Remove from burner and immediately stir in vanilla and butter. Allow to cool slightly and spoon into thumbprint cookies as they are cooling. Sprinkle with sea salt.

Recipe by Tiffany Hagler

 

 

Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours. 

Recipe by Renee White

Pecan Pie Bars

3 cups flour               1 1/2 cups light corn syrup
1/2 cup sugar            1 1/2 cups sugar
1/2 tsp. salt              3 tbsp. melted margarine
1 cup margarine        1 1/2 tsp. vanilla
4 eggs                      2 1/2 cups chopped pecans

Preheat oven to 350 degrees.  Lightly grease a 10x15 inch jelly roll pan.  

In a large bowl stir together flour, 1/2 cup sugar and salt.  Cut in 1 cup of margarine until mix resembles coarse crumbs.  Sprinkle in prepared jelly roll pan evenly and press firmly.  Bake for 20 min.

Meanwhile, mix together the remaining ingredients (except pecans) until smooth.  Add pecans.  Spread filling evenly over hot crust and bake 25 min or until set.  Cut when cooled.

Recipe by Christie Sims

Haystacks

1 pkg. butterscotch chips

1/2 cup peanut butter

2 cups mini marshmallows

2 cups crunchy chow mein noodles

Over low heat melt butterscotch chips and peanut butter, stirring constantly.  Remove from heat and add in marshmallows and chow mein noodles.  Stir until coated. Place in haystacks on wax paper until cooled. 

Recipe by Cathy Boardman