We call them seven layer bars. I have to make cookies to mail my boyfriend and my grandpa and feed my study group (I make up for my lack of smarts by baking) and I think this year I'm doing:

Sugar cookies
White Lace Inn cookies (thanks valkryie!)
Snickerdoodles
White choc. chip cranberry
Date bars

I usually bake a billion cookies the night before an exam to try and calm down.

Made them too big, but funnily enough, the boys in my boyf's apartment have eaten all but two of the strawberry ones and the plate of chocolate ones (perfect I might add) has barely been touched. Oh well, more for me!

Does anyone else get Food Network's 12 days of cookies?

I tried a new cheesecake recipe for my work potluck tomorrow. Since they made a dessert contest for anybody wanting to bring desserts, I had to do something new and fun. So, it's S'mores cheesecake. Chocolate crust, chocolate cheesecake with a layer of graham cracker crumbs on top, with mini marshmallows on top of that, which I broiled just long enough to brown... I hope it tastes ok!

Yes, but this year's disappointed me. I look for one new recipe a year, and haven't found one yet. Of course, I'm dealing with a family full of allergies. :rolleyes:

Have you tried Martha Stewart's website? My roommie makes cookies from there every year. Also, Topsecretrecipes.com has a cookie recipe now, they're recreations of commercial recipes.

foodnetwork's cookies this year are poop!

i like realistic recipes... that are semi easy.

so i've decided to make the following this week:
gingerbread houses & men
cinnamon sugar cookies
cinnamon swirl bars
and those gooey cookies i mentioned earlier - in strawberry (with reg. cool whip) and chocolate (with chocolate cool whip)


donno if i'll do more next week - prolly will since the bf will be outta town.

Ugh I've been conned by the bf to make him a pumpkin pie a week since thanksgiving. Downside: I HATE PUMPKIN! especially the smell... The upside is that its super easy to make.

hehe the holiday thing I love the most is pecan pie! Does anyone else get this on Christmas? It sounds a little thanksgiving like, but I just LOVE pecan pie. I get a little upset after the holidays that noone makes those pies, but keylime pies tide me over.

We need to eat pie together. I heart both keylime and pecan pies so much! And I don't like pumpkin. Though I did discover that I love pumpkin ice cream which is weird.

hehe they made keylime Florida's pie!

The smell of pumpkin in the can is truly revolting. Yuck!

FYI, breeders suggest that dog owners give the constipated doggie pumpkin, and I actually have a recipe for pumpkin dog biscuits. That's one of the reasons it's a good ending to a big meal!

I may try those gooey cookies. I'm into quick & easy cooking!

Oh god they came out so well! When I get a dog I will hit you up for that recipe too.

i made the strawberry gooey cookies last night for a potluck i was invited to today by the narcautics k-9 unit down the hallway from my office - should be pretty interesting... i already had two, but hey, that's a good breakfast! LOL


here's some additional information for the recipe...
*make sure the cool whip is at room tempature (i believe someone's already mentioned that)
*don't make the balls quiet so big - they're pretty rich in sweetness and flavor, so small doses are prolly best.
*roll the balls AFTER you've dropped them in the powdered sugar - otherwise, your hands will end up a big sticky mess


and enjoy! :D

Yeah I found out some of this stuff the hard way :P Also, my tip is a little oil added to the mixture makes the cool whip less sticky to work with. And yes, drop the dough (a small amount!) into the sugar and then roll it around.
And too big is bad, mainly for cooking space-on the other hand, the boys ate all the strawberrry ones first and there are still plenty of chocolate ones left. Go figure :D

As I learned on Top Chef, the key to "breading" (in this case rolling those balls in sugar) is to keep one hand dry! We'll see if I can manage that. I'm cooking this weekend as therapy.

I want the recipe for those vodka chocolate cherries....yummy!


My baking is intense because i do a lot of gift baskets for gifts and freeze a lot for the rest of the yr to munch on as well as the holiday assortment we have for christmas.

my usual yrly holiday baking consist of:
Egg nog bread
bannana nut bread
Zuccini bread
Sweat potato muffins ( Handed d own recipes from grandmas's)
a put together kit of a gingerbread house
sugar cookies ( shaped and colored and regular round)
peanut butter cookies ( with hearshy kisses and without)
Russian Tea Cake cookies ( mom's hand down recipe)
snickerdoodles
M&M cookies
Tollhouse cookies
raisin oatmeal cookies
fudge
divinity ( still trying to find my way on that one...mother in law does it the best!)
double choclate chip brownies 9 with and without walnuts)

So excited!
 

This thread has had me so excited about trying some new recipes for Christmas cookies that I mentioned it to my husband. Today he surprised me by buying me the Professional Kitchen Aid Mixer that I have had my eye on:D I guess he figures he will reap the rewards from this gift!

Enjoy! I have a regular kitchen-aid and LOVE it. It makes baking so much easier, especially if you're into sticky cookie doughs or heavier bread doughs!

I had these big grandiose plans to make gingerbread men, but unfortunately, I a) ran kinda short on time, and b) got lazy, so I made the super-easy cake mix gooey things you all were raving about. I think they came out OK! The first batch I kind of overcooked, but the rest of them look nice...I haven't tried one yet as they're for a party tomorrow night, but I let Boyfriend sample both flavors (strawberry and devil's food) and he really seemed to enjoy them. Thanks to whoever posted that recipe! :D

Southern Living has put out their list of the 75 Top-Rated Cookie Recipes online. I think that anyone can log in, but if you'd like a recipe from the following list, I'll get it for you. I haven't tried them all (Hah! Would that I could!), but I've yet to go wrong with one of their recipes (well, the ones I thought would work in our family).

75 Top-Rated Cookie Recipes

No-Bake Granola Bars
Amaretti Cookies (awesome!)
Amaretto-Walnut Brownies
Angel Cookies
Broadway Brownie Bars
Browned Butter-Pecan Shortbread
Butter Cookies
Cake Mix Cookies (this sounds like the "gooey cookie" recipe!)
Candy Bar Brownies
Candy Shop Pizza Cookies
Caramel-Filled Chocolate Cookies
Chewy Chocolate Cookies
Chewy Red, White, and Blue Cookies
Chewy Scotch Bars
Chocolate Chunk-Peanut Cookies
Chocolate Crumble Bars
Chocolate Kiss Cookies
Chocolate Shortbread Cookies
Chocolate Snack Bars
Chocolate Wedding Cookies
Chocolate-Almond Cookies
Chocolate-Chip Supreme Cookies
Chocolate-Chocolate Chip-Peppermint Cookies
Chocolate-Covered Cherry Cookies
Chocolate-Dipped Orange Cookies
Chocolate-Glazed Brownies
Chocolate-Marshmallow Brownies
Chocolate-Oatmeal Chunk Cookies
Chunky Chocolate Brownies
Citrus Bars
Clear-The-Cupboard Cookies
Coconut-Macadamia Cookies
Cranberry-Caramel Bars
Cranberry-White Chocolate Cookies
Cream Cheese Cookies
Crunchy Lace Cookies
Date Pinwheel Cookies
Domino Cookies
Double Chocolate Chunk Cookies
Double-Chip Oatmeal Cookies
Double-Chocolate Brownies
Favorite Chocolate Chip Cookies
Giant Oatmeal-Spice Cookies
Gingerbread Snowflake Cookies
GrandLady's Cinnamon Cookies
Granny's Christmas Cookies
Heavenly Chocolate-Chip Meringue Cookies
Key Lime Bars with Macadamia Crust
Layered Brownies
Lemon Butter Cookies
Lemon Icebox Cookies
Lemon Thumbprint Cookies
Lemon-Poppy Seed Cookies
Linzer Cookies
Luscious Lemon Bars
Magic Cookie Bars
Magnolia Cream Cheese Brownies
Millionaire Shortbread
Mocha-Chocolate Shortbread
Nutty Oatmeal-Chocolate Chunk Cookies
Oatmeal Cookies
Peanut Butter Cup Cookies
Peanut Butter-Chocolate Chip Cookies
Peanut Butter-Kiss Cookies
Peanut Butter-Toffee Turtle Cookies
Pecan Pie Cookies
Quick Peanut Butter Cookies
Raisin-Oatmeal Cookies
Raspberry Shortbread
Santa's Shortbread Cookies
Spicy Zucchini Cookies
Spritz Cookies
Sugar Cookies-1
Sugar Cookies-2
Swedish Holiday Cookies
Turkey Cookies
Ultimate Chocolate Chip Cookies
Vanilla Meringue Cookies
White Chocolate Chip-Oatmeal Cookies
White Chocolate-Orange Dream Cookies
Chocolate Cappuccino Cookies
Cinnamon Chip Icebox Cookies
Mississippi Mud Dessert Brownies
Shortbread Cookies

ETA: As a bonus, here's their Red Velvet Cheesecake Recipe, for a special dessert:

Red Velvet Cheesecake
Makes 8 to 10 servings
Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

-Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
-Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
-Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
-Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Okay, question: I know Red Velvet cake is a southern thing, but what's special about it other than being red? Or is the red just it?

Well, red velvet cake tastes sort of like devil's food cake, since it's got chocolate in it. And it's usually really moist with yummy cream cheese frosting and pecans on top. I guess it's the novelty of having a red cake that makes it fun to eat? Besides being delicious, of course.

Super duper easy, not technically cookies but more of a truffle:

1 package Oreos
1 package cream cheese (can use fat free or low fat, doesn't matter)
2 containers of baker's chocolate (the ones you can microwave)

Pulverize Oreos however you'd like (food process is the easiest)

Dump in a bowl. Dump in the cream cheese. Roll up your sleeves, and get to squishing the two together.

Next, roll into small balls (size is up to you). If it's too sticky, stick the "dough" in the fridge for 15 minutes. Roll into balls, then dip in the melted chocolate. Set on wax paper. For some color, put sprinkles on top - the little sugar crystals look pretty. Put them in the fridge to set. They also freeze well.

THESE ARE FRIGGIN AMAZING! And really easy.

oh wow - i'm really hungry now! gotta try this one, seems to easy to be true! lol

I may include this in my candy making. I'm already making vanilla buttercream candies dipped in milk chocolate. But these sound super easy and good. I think I'm making the cake/cool whip cookies also.

Wouldn't they taste killer dipped in white chocolate? It reminds me of the lovely white chocolate oreos that they only sell this time of year!

also how many balls do you usually make from this recipe? A ballpark estimation is fine :)

I bet they would be awesome with white chocolate. I LOVE LOVE LOVE those white chocolate covered oreos.

I wish I could give you a ballpark, but it can vary every day- my ball sizes are not even *insert snarky comment here*

I usually make a double back and I wind up with tons and tons but they always get eaten. Sorry I can't give more of an estimate. This was just a word of mouth recipe passed on to me from an old coworker!

You simply cannot do hoilday baking with out snickerdoodles. Best cookies ever.

And my mom makes an eggnog pie that brings people to their knees. Seriously. They all just rave about her famous pie. It is really good.

First, Red Velvet Cake is a delicious experience, not just a dessert. If you're not excited by it, someone didn't make it right.

Eggnog pie - I'd LOVE that recipe!!

Lastly, I know people whose last name is Kingelkine - nicest people you'd ever meet. They had a cat named Snickerdoodle. Wouldn't you have just loved to have been at the vet's when they brought the cat in? "Next is Snickerdoodle Kingelkine!"

Why did I not think to name my cat Snickerdoodle?! I love that name! Maybe it should be her middle name....Madison Snickerdoodle....lol maybe not.

Anyway, I love that story.:)

Here you go....

Ingredients:
3 cups sugar
1 cup plus 1 tablespoon water
1/4 cup light corn syrup
60 maraschino cherries with stems (do not use fresh cherries)
24 ounces semisweet chocolate, roughly chopped, or 24 ounces semisweet chocolate chips
Butter or margarine for greasing the pan and the cookie sheet


First off- drain the cherry juice from the jars of cherries, refill the jars with vodka. Let soak no more than 24 hours. The original recipe I have says to soak at least 24 hours, I soaked the first batch for 48hrs- tried the cherries (sounded like a good snack!) and they had fermented. ICK!!! So, less time in the vodka!!!

PREPARING THE FONDANT
Butter a 9 x 13-inch baking pan and set aside.
Combine the sugar, water, and corn syrup in a heavy medium saucepan. Using a wooden spoon, stir gently over medium heat until the sugar dissolves completely and the syrup comes to a boil.
Clip a candy thermometer to the inside of the pan and cook the syrup, without stirring, until it reaches 240 F (soft ball).
Immediately pour the hot syrup into the prepared 9 X 13-inch pan. Let the syrup cool undisturbed until the bottom of the pan feels lukewarm to the touch.
Using a heavy wooden spoon, stir the lukewarm mixture -until it forms a ball. Some of this fondant may stick to the 9 X 13-inch pan. The fondant may also seize into a very hard ball that is impossible to stir. In any case, seal the ball of fondant into a 1-gallon plastic Ziploc bag, removing as much air from the bag as possible. Let the fondant rest 1 minute before continuing.
With the fondant sealed in the plastic bag, roll the candy with the heel of your hand, pressing down toward the counter. Continue this light kneading motion until the fondant looks smooth and creamy and feels like a firm cookie dough, about 10 minutes. Set the fondant aside, wrapped in plastic, while you prepare the cherries. The fondant can be made up to a week ahead of time and kept well wrapped in the refrigerator.

FIRST DIPPING
Drain the cherries, reserving the liquid. Place the cherries on paper towels to absorb any excess liquid.
Butter a large cookie sheet. Line it with wax paper and set it aside.
Place the fondant in the top of a double boiler set over simmering water. If you don't have a double boiler, simply place the fondant in a. medium bowl that fits snugly over a pot of simmering water. Stir the fondant until it melts. Rest a candy thermometer in the melted fondant and continue to stir gently, working around the thermometer, until the fondant reaches 150 F. Turn off the heat.
Stir in 2 or 3 tablespoons of the reserved cherry liquid to give the fondant a pink color and a mild cherry flavor. Should the fondant fall below 150 F, turn the heat on low and bring the water back to a simmer just until the temperature of the fondant rises back to 150 F.
To dip, hold one cherry by the stem and quickly dip it into the melted fondant to cover the cherry. Avoid getting fondant on the stem. Place the dipped cherry on the prepared cookie sheet. Repeat the process with the remaining cherries until all are dipped. Stir the fondant occasionally. If the fondant becomes too thick as you dip, add more cherry liquid, 1 tablespoon at a time, until a thinner consistency is reached. Set the dipped cherries aside while preparing the chocolate for dipping.

SECOND DIPPING
Melt 12 ounces of the semisweet chocolate in the top of a clean double boiler set over hot water. If you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.
When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 12 ounces of semisweet chocolate and stir until all of the chocolate is melted and smooth.
Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90 F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90 F. If it is too hot, let it cool until the desired temperature is reached.
Hold one fondant-covered cherry by the stem and dip it into the melted chocolate to cover the pink candy coating. Repeat the process with the remaining cherries until all are dipped. Stir the chocolate occasionally.
Let the cherries sit at room temperature for 2 hours. Place them in the refrigerator overnight, and the chocolate will harden while the centers liquefy.
Store the cherries in a single layer in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!! :)

I made these tonight -- super easy and so yummy

Peanut clusters

1 bag Reese's peanut butter chips
1/2 bag milk chocolate chips
1 1/2 c peanuts

Melt peanut butter chips and chocolate chips in microwave (check every 30 seconds or so to make sure they don't scorch). Stir in peanuts. Drop by tablespoon onto wax paper or aluminum foil. Let set until firm -- about 30 minutes.

I made one batch with 1 c peanuts and 1 c marshmallows, those turned out really good, too.

Posting this recipe for a cake that one of my sisters brought to our alumnae club meeting Wednesday night. It was incredibly good!

CANDY CAKE



4 oz. semisweet chocolate, broken into pieces (** I RECOMMEND DOUBLING THIS **)

2 tablespoons butter or margarine (** I RECOMMEND BUTTER AND DOUBLING THIS ALSO **)

1 bag (10.5 oz) miniature marshmallows

6 cups crispy rice cereal (6 oz)

1 cup salted dry-roasted peanuts

1 cup M&Ms Mini Baking Bits (** I RECOMMEND USING REGULAR PLAIN M&Ms **)



* Spray 10-12 cup fluted baking pan (such as a Bundt) with nonstick cooking spray

* In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.

* Add cereal, peanuts and M&Ms to chocolate mixture. Stir until all ingredients are coated and mixture is well-combined.

* Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate (in warm weather, refrigerate to set).

* To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices and serve. Store in covered container at room temperature up to 3 days.

thank you so much for the vodka choclate c herries.

I got my Kitchen aide mixer last yr for christmas and I LOOOOOOVE IT! mixing is sooo much easier then by hand.


WHat is the recipe for Egg nog pie?


I love truly love my grandma's handed down recipe of red velvet cake. That cheesecake recipe i am going to have to try....nothing is better then Cream cheese!:)

While I normally don't bake with a mix or refridged dough, especially at holiday time, I can't get my gingerbread to come out good. It is always too crispy.
I bought the Pilsbury sheets of gingerbread. The directions called 8-11minutes baking, I baked mine for 7 minutes. I just tried one, granted they are 10 minutes out of the over, they were soft. Hopefully they stay that way. I wrapped them up real well hoping to keep them soft.

Put a piece of bread in with the cookies. It keeps them soft....I'm not sure why but it does. I even used a tortilla in a pinch when I didn't have any bread and it worked.

Also, kddani, I made the Oreo things dipped in white chocolate and they are AWESOME. They received rave reviews from friends and my boyfriend.

So glad I'm not the only one who makes Russian Tea Cakes. They are my all time favorite and the only cookie I make EVERY year (I make fudge every year as well, and I throw a few random cookies in each year, but never the same ones...)

I need to get to the baking! I guess I have my plan for tomorrow!

To the top.

Any new ideas people feel like sharing?

I usually make sugar cookies, peanut brittle and boiled cookies.

The boiled cookies are sooo good (my husband's fave) and easy to make:

2 c. sugar
1/2 c. milk
1 stick margarine
1/3 c. cocoa

Boil these ingredients for 3 minutes and then add:

2 c. oatmeal
1 tsp. vanilla
3 TBS. peanut butter

Mix really well and remove from heat. When nearly cooled, put spoonfuls of mixture on wax paper.

mmmm cookies...every post I read that included the word "gooey" made me think of Earp's gooey buns, though - ick.