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Tag Archives: Cookies

Peanut Butter Cookies

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An old-school classic to be sure.


My mom made these all the time, but they weren’t quite as small.


I was willing to accept the size as soon as I realized that they are 130 calories per serving and that one serving is two cookies!  Which of course means that I have four at a time, and some milk.


This recipe is from Ellie Krieger and Comfort Food Fix.  Rest assured that my mother never used natural peanut butter.


Did I mention that you will wind up with 42 cookies?


I promise that I am really going to try to share these with my friends.

Eat Well and Savor.




Chocolate Mint Thumbprints

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Well, I know it’s too soon for Christmas in July, let alone the real deal, but it was cold enough today for me to turn the heat on.


I have Christmas in my head because this is  one of those classic Christmas cookies.  Having said that, I’m pretty sure this is my first thumbprint cookie.  It was a pretty easy recipe from Baked Explorations.

What I found most interesting is that the recipe calls for good-quality dark chocolate and white chocolate, and then some Andes thin mints.


I guess you gotta go with what works.


Eat Well and Savor.



Peanut Butter-Chocolate-Oatmeal Cereal Bars

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I don’t know what I was thinking.  Maybe I was overwhelmed by the superlong name of the recipe.  Whatever the reason, I took zero prep pictures.


Maybe it’s because oatmeal just isn’t that photogenic.

This recipe is from Southern Living, circa April 2011.  The bottom layer is an oatmeal crust, of sorts.  The middle is peanut butter and Rice Krispies cereal.  Then on top is melted semisweet morsels and peanut butter morsels, sprinkled with chopped peanuts.


Only one problem with these babies:  48 servings.  By the end of the week the peanuts did get a little stale, but I did my part and finished them off . . . after I pawned a half dozen off on my friend Marnie.

Eat Well and Savor.

Grandma Elsie’s Mandel Bread

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My Gramma’s name is Imelda and she surely never made biscotti, or anything like it.


The credit for this goes to Elizabeth Bard’s grandmother.


All and all this was a fairly simple recipe.


How can this be bad?


It didn’t start out so pretty, though.


And it didn’t get much better.


But once it was sliced and ready for the second bake it started looking like it was supposed to.


For the record, Lunch in Paris has become my go-to for biscotti.  I’m not one for improvising, but suddenly I want to make many versions of this.  Everything from the white chocolate enrobed rosemary beads I brought back from Paris to the carrot cake M&Ms I got from Wal-Mart.  Now that’s versatility.

Eat Well and Savor.



Seven Layer Cookies

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I thought I would jump from my cake failure to a tried-and-true success.

Some of you may know these as magic bars, but I’ve been eating seven layer cookies every Christmas of my life.  They are so easy, yet every Christmas I have to call my mom to get the recipe.  A couple of years ago I did manage to write it down, but I still had to call for some clarification.  Don’t worry.  I’ve worked out the kinks.


Heat the oven to 350.  While it’s warming put a stick of butter in a 9×13 pan to melt.  My mom swears that the 2 cups of graham cracker crumbs are to just be layered on top.  But I challenged the cookie gods and actually mixed them in this year.  Shockingly, the world did not end.


Add two cups of coconut.


And then 12 ounces of chocolate chips.


Then my favorite part:  12 ounces of butterscotch chips.  I have had these once with peanut butter chips; someone else made them.  I am not one to discriminate against peanut butter, but I am a firm believer in sticking to the original.


No.  I didn’t get confused and put a picture of chowder in there.  That is none other than manna from said cookie gods:  Eagle Brand sweetened condensed milk.  Not one can, not two cups, but two whole cans.

Lastly, two cups of walnuts.  Although I think I bought the package that was 2-1/2 or 2-2/3 cups and used the whole thing.  No need to toast ahead of time.  Bake for 30 minutes.


Heaven on a plate.


I can only make these once a year.  Dec-a-dent.


Isn’t that the cutest little reindeer?  This is actually an apron that my mother made for me years ago.


Of course there’s a matching oven mitt and a dish towel to hang on the oven door.

1/2 cup butter

2 cups graham cracker crumbs

2 cups coconut

12 ounces chocolate chips

12 ounces butterscotch chips

2 cans of sweetened condensed milk

2 to 2-1/2 cups of chopped walnuts

Layer in this order in a 9×13 pan and bake at 350 for 30 minutes.  Cool completely before cutting.

btw – I used Nestle chips and couldn’t help but notice that over the years, much like other products, they have decreased in size from the original 12.  The downfall of America, I say.  If they go down any lower I may have to buy two bags next year.

Eat Well and Savor.




Chocolate Chunk Cookies

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Are these the thinnest little guys you’ve ever seen?

They were crispy, yet gooey.  Perfect for an ice cream sandwich.

The best part?  They are from an Ellie Krieger recipe so they are only 110 calories each.  The worst part?  The recipe only yields two dozen.  Seriously?  Two dozen didn’t even last the weekend around here, and it’s only me and Jake.   Let’s just say that when I came home from work on Friday he tried to blame the cleaning lady for eating them.  This one definitely was a Comfort Food Fix.

Doesn’t that look like an awful lot of chocolate for just a little bit of batter?

I’m not complaining or anything.  I’m just saying.

Eat Well and Savor.



M&Ms Again

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This time they’re mint.  And, I hate to say it, but I picked up the cherry M&Ms that are out for Valentine’s Day, so stay tuned.  Last month when I made the cinnamon version I wasn’t thrilled with the fact that they were thin and crispy, so this time I decided to go with my mom’s recipe for chocolate chip cookies.  Now, I say my mom’s recipe, but for all I know it could be from the back of some package.  Wherever it came from, it made six dozen cookies, so beware. 

I guess this is another exception to the rule when it comes to my lazy ass typing recipes.

3/4 cup crisco

3/4 cup unsalted butter

1 1/2 cups brown sugar

3/4 cup sugar

4 eggs

3/4 tsp vanilla

4 cups flour

1 tsp salt

1 1/2 tsp baking soda

12 oz chocolate chips

1 cup walnuts

Mix ingredients as listed.  Bake at 350 for 10 minutes (no longer) on lightly greased cookie sheet.

As I said, this came from my mom and she obviously wasn’t big on details or writing down recipes.  This is all I could get out of her 20 years ago when I wrote it down.   I was a little skeptical about the 10 minute minimum, especially since they were very light when they came out, but they darkened up a little when they rested and turned out perfect.

Unfortunately I thought a had a one pound bag of M&Ms, but it was only 9.9 ounces.  Have you noticed lately that packages are getting smaller?

Eat Well and Savor.