Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

I came across this "delicious" cookie recipe at: Food.com - Recipes

The recipe was posted by Kittencal, but I did modify the recipe to my liking. (The original recipe called for 1-cup of chocolate chips, and a 1/2 cup of chopped nuts.)  I added less of each!  I also baked the cookies on Pampered Chef Stoneware, rather than using baking sheets.  Kittencal's recipe stated to use about a 1/4 cup of cookie dough per each cookie (which made 18 cookies), where as I used a 1/4 cup per each cookie, which made 13 cookies.



Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

2 cups all-purpose flour

1 Tablespoon non-dairy powdered coffee creamer (See *Note)

1/2 teaspoon baking soda

1/2 teaspoon salt (I just added a 1/4 teaspoon)

3/4 cup of butter, melted

1 teaspoon maple extract (I used vanilla extract)

1/2 cup (packed) light brown sugar (See *Note)

1/2 cup (packed) dark brown sugar

1/3 cup granulated sugar

1 large egg

1 large egg yolk

3/4 cup semi-sweet chocolate chips, or butterscotch chips

1/3 cup chopped walnuts, or chopped pecans

1.)  Grease baking sheets (or line the pans with parchment paper).  (I used Pampered Chef Baking Stoneware instead, so there was no need to grease any baking sheets.)

2.)  In a bowl mix together, the flour, powdered coffee creamer, baking soda, and salt.

3.)  In another mixing bowl using an electric mixer at medium speed; beat the melted butter along with the maple extract and the sugars, until all is blended.

4.)  Add in the whole egg and egg yolk, and continue beating the mixture for 3 to 4 minutes.  The color of the mixture should lighten up slightly, and be a light caramel color.

5.)  Now add in the flour mixture to the cream mixture, and beat until just blended.  (I just used a spoon mix both together.)

6.)  Stir in the chocolate chips, (or the butterscotch chips) and the nuts. (If you find the dough is too soft, place it in the refrigerator for about 30 minutes.)

7.)  Set oven to 350°F.

8.)  Drop 1/4-cup of the dough onto the baking sheet; spacing each about 3-inches apart.  (I found I could only add (3) 1/4 cupfuls per each stoneware.)  Slightly flatten the cookie dough with the tips of your fingers or with the palm of your hands, or you can even use a spoon.

9.)  Bake in oven for about 15 minutes; just until the edges are slightly browned. (I baked mine for exactly 15 minutes on the stoneware.)

10.)  Once removed from the oven, let the cookies set on the baking sheets for 5 minutes, before transfering them to a wire rack to cool completely.  (The cookies will still be somewhat soft texture-wise, but will firm up more while cooling on the wire rack.)  Since the cookies are quite large in size, I used a pancake turner to remove the cookies from the baking sheet/stoneware.  (After making 12 jumbo size cookies, I found I didn't have enough dough for the last cookie to fill the one 1/4 cup, so the last cookie wasn't as big, and I ended up baking the last cookie for just 12 minutes.)

11.)  Servings: 13 cookies (12 Jumbo size cookies, and 1-Large size cookie)

12.) *Note: When making the cookies, I did not have a plain coffee creamer, but I did have and used a Belgian Chocolate Toffee Creamer.  Others who have made these cookies, stated they used a vanilla-cinnamon powdered creamer, or even a vanilla-caramel powdered creamer.  Also, when adding the sugars, I didn't use both light and dark brown sugar, but rather a 1/2 cup of the dark, and a 1/2 cup of granulated sugar, plus the 1/3 cup of granulated sugar as well.

Below is a photo of Butterscotch Chip Cookies.

I think I preferred them over the Chocolate Chip Cookies! 

Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies Recipe - Food.com 

Melt In Your Mouth Peanut Butter Cookies

My all-time favorite peanut butter cookie!  

I freeze the cookies, then take out what I want to eat.

Also, when baking the cookies, it may take anywhere from 12 to 15 minutes.

    

Melt In Your Mouth Peanut Butter Cookies

1 cup Crisco All-Vegetable Shortening

1 cup creamy peanut butter (See *Note)

1 cup granulated sugar

1 cup powdered sugar (Also known as confectioners sugar)

2 eggs

1 teaspoon vanilla extract

2 cups flour, sifted

3 teaspoons baking soda (Yes, I said 3 teaspoons)

1 teaspoon salt

1.)  In a bowl cream together, the shortening, peanut butter, granulated sugar and powdered sugar.

2.)  Beat in eggs and vanilla extract.

3.)  Add the sifted flour, baking soda and salt.  Then gradually add to the creamy mixture. Beat well.

4.)  Using a teaspoon, drop cookie dough onto ungreased cookie sheet.

5.)  Flatten cookie dough with a floured fork, and bake in a 350°F oven for 12 to 15 minutes.

6.)  Remove cookie sheet from oven, and place cookies on a cooling rack to allow cookies to cool completely.

7.)  *Note: When making these cookies, I did use a creamy peanut butter which already has honey in the peanut butter.  Also, I did refrigerate the cookie dough for an hour or two before placing the cookie dough on baking sheets.  I also baked my cookies on Pampered Chef Baking Stones.

Photo of Crisco All-Vegetable Shortening, which I used when preparing these cookies.

When making these cookies, I did use a creamy peanut butter which already has honey in the peanut butter.  Also, I did refrigerate the cookie dough for an hour or two before placing the cookie dough on baking sheets.  I also baked my cookies on Pampered Chef Baking Stones.

Melt In Your Mouth Peanut Butter Cookies | Just A Pinch Recipes

Banana Chocolate Chip Cookie Bars

My husband and I thoroughly enjoyed these moist Banana Chocolate Chip Cookie Bars.

Especially since my husband enjoys bananas, and I enjoy chocolate. And I hope you enjoy them too!

Banana Chocolate Chip Cookie Bars

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Prep Time: 15 Minutes

Bake Time: 25 Minutes

Yields: 16 bars/squares

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1 cup butter, softened

1 cup packed light brown sugar

2 large eggs, at room temperature

2 bananas, (together they both had weighed 12-ounces, before I peeled and mashed them)

1-1/2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips, plus reserve a few more to place on top of the batter before baking in a 9x9-inch baking pan

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1.) Preheat oven to 350°F.

2.) Coat the inside of a 9x9-inch rectangular baking pan with Crisco All-Vegetable Shortening; then set pan aside.

3.) In a large mixing bowl, add the softened butter, light brown sugars, eggs, mashed bananas and vanilla extract.

4.) Using an electric hand-held mixer; beat ingredients together until light and fluffy; about 4 to 5 minutes.

5.) In another bowl whisk together, the flour, baking powder, baking soda and salt.

6.) Gradually beat/blend flour mixture into the creamed mixture; then thoroughly stir in the chocolate chips.

7.) Spread the batter evenly into the baking pan. (After I did that, I also placed a few extra chocolate chips on-top of the batter.)

8.) Bake in oven for 25 minutes; then remove from oven and cool completely before cutting into squares.

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Both bananas I used, together they had weighed 12-ounces, before I peeled and mashed them.

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Photo of the banana chocolate chip batter after I spread it in the already greased 9x9-inch baking pan; to which I also added a few extra chocolate chips on top of the batter before baking this in the oven.

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Additional photo of the Banana Chocolate Chip Cookie Bars, after they've been baked in the oven for 25 minutes.

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Another photo of the Banana Chocolate Chip Cookie Bars.

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Since I had prepared this recipe twice, I had used two different brands of chocolate chips, Hershey's Semi-Sweet Chocolate Chips, as well as Kroger's Semi-Sweet Chocolate Baking Chips.  I'm including photos of both brands of chocolate chips.

Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.  I then decided I'd quickly throw a potato soup together in my crock-pot.  Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.  (Pictures taken of soup, are without croutons displayed on top.)





Cream of Potato & Cheddar Cheese Soup

6 cups peeled, cubed, Yukon Gold Potatoes

1 cup diced red onion

1/2 cup diced celery

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1 (14 ounce) can chicken broth

1 (14 ounce) can low sodium chicken broth

1 (10.5 ounce) can cream of celery soup

1 cup half-and-half cream

1-1/2 cups shredded sharp cheddar cheese

cheese & garlic flavored croutons, to garnish the soup (opt.)

1.)  Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.

2.)  Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.

3.)  Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.

4.)  Cover the crock-pot, and let sit until the cheese melts.

5.)  Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.

6.)  This soup makes: 6 servings



-------- An up close picture of the soup. --------

Cream of Potato & Cheddar Cheese Soup | Just A Pinch Recipes

Turkey Cranberry Sandwich 😍

 I adapted this recipe which was originally posted by Emily Mathews (a.k.a. Seasoned Cook) at food.com., so I cannot take credit for the recipe nor the photos.  I have made this sandwich several times, and I 'am hooked on it!!  It's one of my "favorite" ways to make a turkey sandwich.

Emily Mathews did post this about the recipe...
"This sandwich is similar to the one on the menu at Applebee's Restaurant, and is absolutely delicious! Bread of your choice can be used, but it must be grilled to get the true flavor and the goodness of melted cheese."


Photos By: Emily Mathews (a.k.a. Seasoned Cook)                                     0

Turkey Cranberry Sandwich

2 slices cooked turkey

2 slices cooked bacon (I used 3 slices)

1 slice provolone cheese (I used 2 slices)

1 Tablespoon mayonnaise

2 Tablespoons whole cranberry sauce

1 teaspoon finely chopped red onion

2 slices wheat bread (or bread of choice)

2 teaspoons butter, for grilling (I used a bit more)

1.)  Spread mayonnaise on one side of sliced bread.

2.)  Mix red onion with the whole cranberry sauce.
Spread cranberry-onion mixture on the other slice of bread.

3.)  Layer turkey slices, bacon, and provolone cheese on one side of the bread, and top with other slice of bread.

4.)  Using a skillet or grill pan, grill sandwich with butter, then remove from heat when cheese has melted.  (I grilled the sandwich over medium heat anywhere from 2 minutes and 30 seconds, to 3 minutes per each side.)

5.)  Cut sandwich into 2 halves and serve.

6.)  Yields: 1 sandwich

7.)  Note: When making this sandwich, I used a multi grain bread, (which I purchased at an Aldi's Grocery Store) plus I did not add any lettuce.  (As lettuce is shown in both photos.)  Also, when it comes to adding butter to the skillet, I added a bit more (1/2 a Tablespoon more per each side when grilling the sandwich).  The second time I happened to make this sandwich, I just carefully buttered the outside of both slices of bread, so no need to add butter to the skillet.


Photo By: Seasoned Cook

Link to Season Cook's recipe at FOOD.COM:

Turkey Cranberry Sandwich Recipe - Food.com

Eggnog Bundt Cake with Eggnog Glaze

 🎄 Since I enjoy eggnog, I thought this Eggnog Cake with an Eggnog Glaze, would be perfect for Christmas.

Eggnog Bundt Cake with Eggnog Glaze


Prep Time: 15 Minutes
Cook Time: 38 Minutes


1 (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix

1 (1-oz.) box Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling

4 large eggs

1 cup eggnog (I used Kemps Eggnog, which I really like)

1/4 cup canola oil

1 teaspoon McCormick All-Natural Pure Vanilla Extract

1-1/2 teaspoons ground nutmeg

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Eggnog Glaze Ingredients:

1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
7 teaspoons Eggnog


1.) To make the cake: In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, canola oil, vanilla extract and nutmeg.


2.) Using an electric hand-held mixer, beat ingredients on medium speed for 2 minutes. (Or until all the ingredients are well combined.)


3.) Pour the batter into a well-greased 10-inch nonstick fluted tube cake pan.


4.) Bake in a 350°F oven for 38 minutes, or until a toothpick inserted in the center of the cake comes out clean.


5.) To Glaze the cake: In a small bowl, combine the confectioners' sugar, vanilla extract and enough eggnog; to achieve a drizzling consistency.


6.) Quickly drizzle the glaze over the cooled cake, and sprinkle desired amount of green colored sugar on top of the glaze.


7.) Yields: One 10-inch Bundt Cake.

Photo of (15.25-oz.) box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix.

Photo of (1-oz.) package of Baker's Corner Sugar Free Vanilla Instant Reduced Calorie Pudding & Pie Filling.

Photo of Kemp's Eggnog, which I used when preparing the Eggnog Cake with Eggnog Glaze.                                                                                 

When it came to adding the vanilla extract, always use McCormick's All-Natural Pure Vanilla Extract. 

Photo of Eggnog Cake after it's been baked in a 10-inch Bundt Pan.

                                                                                                                                            -

                                     Eggnog Bundt Cake with Eggnog Glaze | Just A Pinch Recipes

Jen's Pumpkin Pie Baked In The Middle Of A Cake❓

Have you ever heard of someone baking a pie in the middle of a cake❓🤔 Believe it or not, it can be done, as my daughter Jenny baked this unusual dessert for her sister Wendy for Thanksgiving several years ago.

And surprisingly, it was quite delicious❗

Rhubarb Cream Cheese Torte

Rhubarb Cream Cheese Torte

"My family loves this 3-layered dessert!  With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist.  I look forward every Summer to make this dessert. Note: Prep time is 2 hours and 55 minutes, which includes cooling and chilling."

Prep Time: 2 Hours & 55 Minutes

Cook Time: 20 Minutes

Yields: 12 Servings

Crumb Mixture:

1-1/2 cups graham cracker crumbs 

1/2 cup granulated sugar 

1 Tablespoon granulated sugar 

 9 Tablespoons melted butter 

Filling:

2 eggs, beaten well

8-oz. cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Topping:

1-1/2 pounds thinly sliced rhubarb (5-oz.) 

1/2 cup granulated sugar

1/4 cup water

1 (3-oz.) package strawberry gelatin

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• To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 Tablespoon of sugar, and the butter; mix well.  (I used a fork to mix the ingredients together.)  Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish.  Set baking dish aside.
• At this point, preheat the oven to 350ºF.
• To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs.  Finally beat in the sugar and extract, until mixture is creamy and smooth.  Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
• After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
• To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is!) Cook over medium heat for 10 minutes; stirring continuously.  Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously.  Then add the gelatin powder, and stir for 1 minute.  Remove from heat, and allow to cool at room temperature for 30 minutes.
• Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
• Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
• Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)

Rhubarb Cream Cheese Torte Recipe - Food.com

Rhubarb Cream Cheese Torte | Just A Pinch Recipes