Oatmeal Chocolate Chip Cookies - Quick-Cook Vs Old Fashioned Oats

Oatmeal chocolate chip cookies are every bit as delicious as a traditional chocolate chip cookie. I like to stray every now and then from chocolate chip cookies and whip up a batch of oatmeal cookies. There is something to be said about sneaking whole grains into your child's diet without hearing any complaints. Choosing which whole grain to put in the cookie dough should take some consideration, but not to be worried about if you only have one particular kind of oat in your pantry.

There are three kinds of oats to consider when making oatmeal chocolate chip cookies. They are:

Ingredients For Chocolate Chip Cookies

Steel -Cut: These oats are in their most whole form and make a very chewy cookie. When eaten as a breakfast cereal they can take up to thirty minutes to cook. The more a grain is kept in its whole form, the healthier it is for you. Old Fashioned: Also known as rolled oats, these oats have been rolled and pressure cooked which allows for a faster cook time. This oat is still very close to whole and will produce a chewy cookie. Quick-Cook : Quick cook oats are processed and cooked therefore losing some nutrients and flavor, and the fastest oat of the three to cook on the stove top. The flavor should really only be a concern when eating alone as a breakfast cereal. In oatmeal chocolate chip cookies quick oats will still produce a flavorful enough cookie since there are so many other ingredients that enhance the cookie. Quick oats will produce a cookie with a consistent texture.

Ideally, you should use whatever oats a cookie recipe calls for. Often the recipe will not state specifically and you are left to guess. In the past I have successfully used a rolled oat and a quick cook oat in my recipe depending on what I have on hand. Rolled oats, aside from making chewier cookies, make thicker cookies with lots of texture. I prefer to add raisins to a rolled oat cookie. A quick-cook oat produces a smoother textured slightly moister cookie. These oats are perfect for making oatmeal chocolate chip cookies. Both cookies will taste similar aside from whatever baking pieces are added to the dough.

Instant oats are completely left out as an option for cookies. These oats have been so processed and depleted of flavor and nutrients that there would almost be no point. I have never attempted to use an instant oat in my cookies. Since they usually turn into a soupy mess in my cereal bowl, I have never chanced it by putting them in my cookies. Not to mention how uneconomical it would be. Just how many of those little envelopes would it take for a batch of cookies?

Oatmeal Chocolate Chip Cookies - Quick-Cook Vs Old Fashioned Oats

Try this really yummy oatmeal cookie recipe.

Amanda Julander is the creator and owner of http://www.Choc-Chip-Cookie-Recipe.com; a web site dedicated to popular tried and true chocolate chip cookie recipes and the secret baking tips that make them turn out every time.

Basic Chocolate Chip Cookie Recipe - How Each Ingredient Works

You will often hear, "My chocolate chip cookies did not turn out." Inevitably it is then quickly blamed on the recipe used, and then the quest for a new recipe ensues. The odds are that the recipe used was just fine, but how the cookie ingredients were measured and mixed probably had more to do with the poor outcome.

There are so many recipes to choose from, it can be confusing. Each recipe will produce a similar tasting product, but depending on how the ingredients were used, each recipe will produce a cookie with its own set of textural characteristics and traits.

Ingredients For Chocolate Chip Cookies

Butter: This is the fat that makes a cookie rich and palatable. Unsalted butter is the best to use as you can better control the salt amount in your recipe. White and brown sugar: These sugars sweeten the cookie while also adding textural qualities. More brown sugar will make a soft chewy cookie while large amounts of white sugar will make a drier crispy cookie. Eggs: Eggs are emulsifiers. This means that they help keep fats evenly distributed throughout the cookie making it thick and stable. Extracts: Flavoring that give pastries a subtle underlying flavor. The most common extracts for a chocolate chip cookie are vanilla and almond. All-Purpose flour: This is the most common flour found in the household kitchen, and the most recommended for baking cookies. The more flour used, the more dense the cookie. Self rising flour is not recommended. Leavening agents: Baking powder and baking soda are the two most common gas producing agents that are used to make the cookie rise in the oven. Soda will produce a cookie that spreads more, as a double acting baking powder will make a fluffier cookie. Salt: Salt actually enhances the sweetness and all the other flavors in the cookie. Sea salt is the best because it is a pure fine salt without additives. Chocolate Chips: Semi-sweet chocolate chunks were in the first ever chocolate chip cookie, however, any flavor can be put into this classic cookie recipe. Nuts: Nuts are optional in any cookie recipe, but add a crunchy texture and added layer of flavor. Walnuts and pecans are the most classic choice.

No matter which way you like your chocolate chip cookie, this is the most common set of ingredients that go into a basic recipe. Since the first cookie was made in 1933 there have been many alterations to the original recipe, but few recipes stray far from the tried and true classic list of ingredients.

Basic Chocolate Chip Cookie Recipe - How Each Ingredient Works

Amanda Julander is the creator and owner of http://www.Choc-Chip-Cookie-Recipe.com a web site dedicated to popular tried and true chocolate chip cookie recipes and the secret baking tips that make them turn out every time.

Meladerm Ingredients

We all know that a product is only as effective as the ingredients from which it was formulated. If you want a product that really works the first thing you need to do before you even consider purchasing it is to check out the ingredients. Most of the time you can tell just by a cursory glance whether or not it will be effective, and also whether or not it might promote unwanted side effects.

Meladerm was formulated from many ingredients you might recognize while it also utilizes innovative ingredients that were developed specifically to provide results above and beyond anything on the market. You will find that there isn't another product out there that can boast the same amazing gradients that are formulated into Meladerm. Some products might have some of those ingredients but they will be inferior in quality and of course, you will not find another product with all of the ingredients in Meladerm.

Ingredients

The ingredients that make Meladerm include Alpha Arbutin, Tego Cosmo C, Gigawhite, Niacinamide, Mulberry Extract, Bearberry Extract, Licorice Extract, Lemon Juice Extract, Embilica Powder, Kojic Acid and Lactic Acid. Individually they are known to be effective natural bleaching/lightening agents, but together they combine to make the most effective natural skin lightener on the market.

You can lighten anything from age related spots to the red and angry appearance of Rosacea and old scars. You only need to take a glance at the comparison chart on the product site and you will see that it outperforms the competition in every single area. Results may vary from individual to individual, but this is one formulation that was developed specifically to provide results.

Meladerm Ingredients

Find more information about Meladerm in the new review that is posted here: http://webforhealth.com/meladerm-reviews/.

Best Recipes: Chocolate Goody Bars

Every once in a while, you've got to treat yourself for being good, you know? You work hard, you put up with other peoples wants, needs and desires. Well, now it's time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence of chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix

Chocolate Chip Cookies

½ cup cooking oil

2 eggs

¼ cup water

1 16-oz. can vanilla frosting

¾ cup chopped peanuts

3 cups crisp rice cereal

1 cup creamy peanut butter

1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking pan; set aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water until well mixed. Spread mixture into prepared pan.

Bake for 28 to 30 minutes or until wooden toothpick inserted 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; chill in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is melted. Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

Best Recipes: Chocolate Goody Bars

© Donna Monday

Brownies, Cheesecake, Fudge and more . . .

[http://www.best-brownie-recipes.com]

MonaVie - Ingredients For Health And Wealth

There may be many people who are unable to say enough about the MonaVie products even if for long they have been using it. Even when they have not used MonaVie ingredients themselves they may be in the knowledge of other people who can provide great testimonials about the company. MonaVie is good investment and provides genuine opportunities and products. Whatever be the reason for joining the company there will never be any regret for joining the company.

MonaVie is in Canada and a person becomes an independent distributor after joining it. For those who use MonaVie products it is also a good chance to get some financial gains on the side. The best of the MonaVie products can be sold by the person while still using the great earning opportunities that are available in eight different ways with this system. The income can be small or very large depending on the effort put in. The Monavie compensation plan is one of the most generous. There is also upcoming M.O.R.E. Project from MonaVie that provides a good career opportunity. For people who are interested in building communities from the scratch and provide to those in need this is a perfect option. There are many people who would want to volunteer for this and their help can be availed. There are several different ways to be engaged with this company.

Ingredients

With MonaVie there is great success potential to have a good business. The help is also provided by the company in achieving the goal. From all the distributors of the company there is very good support available to every person who joins the company. A massive information circle and support system known as MonaVie on the Move is available to get ahead. Becoming a Black Diamond University member is also possible. A person is able to become the top distributor by following these tips and tricks and learning from it. There are many people who have achieved great success with MonaVie and their success stories are there for everyone to share and learn.

To be successful with MonaVie one has to work very hard. All the available resources have to be utilized to achieve the success. It is not everyone's cup of tea to be an independent distributor. Even if this may be the case the people at the company and all its distributors provide all the helpful advice that allows the person joining in to be a successful distributor. Joining is never going to harm. The person may be surprised to find the inner potential that comes out. There is no need to give up. Sometimes a difficult phase may appear but that is nothing new. Just trying to keep the head held high and working with all the effort will surely result in the success along with the MonaVie team.

MonaVie - Ingredients For Health And Wealth

The author has spent a lot of time learning about Monavie ingredients and other related topics. Read more about Monavie compensation plan at Shawn Manaher's website.

Recipe for Chocolate Swiss Roll

A swiss roll is made from a whisked sponge. This recipe uses a chocolate flavored sponge and is filled with a Chantilly cream. Absolutely decadent!

Ingredients:

Ingredients For Chocolate Chip Cookies

For the Sponge

30 grams Plain Flour 1 dessertspoon Cocoa pinch of Salt 3 Eggs (separated) large pinch Cream of Tartar 115 grams Castor Sugar 3 drops Vanilla Essence teaspoon Icing Sugar

For the Filling

Chantilly Cream

You will also require a swiss roll tin 20 cm by 30 cm or a swiss roll paper case 25 cm by 35 cm.

To make your own swiss roll paper case (baking sheet with raised edges), take a sheet of thick greaseproof paper and fold up the edges all the way around by 5 centimetres. Crease the corners into place in such a way that all the sides can stand up. Secure the corners with paper clips or staples.

Method:

Set the oven to 160 degrees Celsius. Grease and flour the swiss roll tin or paper case. Sift the flour, cocoa and salt together. Then sift a second time. Whisk the egg whites with the cream of tartar until stiff. Beat in half the castor sugar, 1 teaspoon at a time and then continue beating until the mixture will stand in peaks. Cream the egg yolks until thick. Beat in the remaining castor sugar. Add the vanilla essence. Stir the flour into the yolks. Pour the yolks over the egg whites. Cut and fold the mixture carefully using a metal spoon until it is thoroughly blended. Place the mixture into the prepared swiss roll tin or paper case. Place in the pre-set oven to bake for 25 minutes.

In the meantime, you can prepare the Chantilly cream.

To make Chantilly Cream

Place 240 millilitres of double cream into a cold basin. Gently whisk by hand, with a wire whisk, until it thickens. Add 3 drops of vanilla essence and 4 teaspoons of castor sugar. Continue whisking until the cream will hold its shape.

Your Chantilly cream is now ready for using.

To Complete the Sponge

Lay out a clean tea towel and sprinkle with sugar. Remove the sponge from the oven and immediately turn it out onto the tea towel. Trim the edges and roll it up with the towel inside the sponge. Once the cake has cooled, unroll it carefully and spread on the cream. Roll the sponge up again (without the towel this time!). Dust with icing sugar.

This sponge is also delicious with other chocolate or coffee flavoured creams.

Recipe for Chocolate Swiss Roll

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Macroon Cookie Recipes

These macroon cookie recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some macroon cookie recipes:

Chocolate Chip Cookies

>>Sliced Almond Cookie

1 c sliced almonds chocolate bits; for topping

1 egg whites

1/3 c sugar

Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than
2 inches in diameter) and top with a chocolate chip. Bake about 20 minutes until lightly browned. When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet.

I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top. I usually do double the recipe. I make these all year because they're so simple to make, everybody loves them and they are good for pesach.

>>Chewy Role Cookie Bar

1 pk yellow cake mix

1/2 c nuts, chopped

1/4 c butter, melted

2/3 c evaporated milk

36 role candy pieces, halved

Combine cake and nut meats in a medium bowl. Stir in evaporated milk and melted butter or margarine. Blend well. Spread half of cake mixture into a greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven.

Immediately place role pieces, cut side down, over hot crust. Drop remaining cake mixture by teaspoonfuls over role pieces. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cut in squares.

That's it for today! If you want more macroon cookie recipes just check below:

Macroon Cookie Recipes

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

Egg Allergy - Ingredients to Avoid

Eggs are normally a healthy food, but when you're allergic to them, it's another story. A person who is allergic to eggs will have a reaction to the proteins found in either the egg whites or egg yolks - or both. In an allergic reaction, the body's immune system sees these proteins as harmful invaders and responds by creating specific antibodies to attack and destroy those proteins. This can cause many allergic reactions such as nausea, diarrhea, headache, hives, wheezing and, if the allergy is acute, anaphylactic shock.

Eggs can be found in many foods and have many different names. It's easy to spot "eggs" on an ingredient list. There are other names for "eggs" that may be on an ingredient list that you need to be aware of. It may take a little more time to read the ingredient list for each food you plan to purchase, but the benefits of taking a few extra minutes outweighs the the risk of an allergic reaction.

Ingredients

If you or your child has an egg allergy or intolerance please avoid the following:

Albumen
Albumin
Apovitellenin
Egg Lysozyme
Egg Whites
Egg Yolks
Globulin
Livetins
Lysozyme
Ovalbumin
Ovamucin
Ovamucoid
Ovoglobulin
Ovotransferrin
Ovovitellin
Ohosvitin
Simplesse
Vitellin

Ingredients that may include eggs, that don't specifically state eggs can be:

Binders
Coagulants
Emulsifiers
EGG SUBSTITUTES (these may include egg whites - should state this on the ingredient list)
Flavorings
Seasonings
White wine (can be washed with egg egg whites)
Root beer (can be washed with egg whites)
Processed meat
Sauces
VACCINATIONS (many vaccinations either contain eggs or are grown in an egg base)

Also read labels for "may be processed on equipment that also processes eggs". You have the possibility of cross-contamination, rather than actual egg ingredients.

Egg Allergy - Ingredients to Avoid

Joyce Nielsen has over 30 years of experience researching and cooking for food allergies and special diets. She has experience with diets for Celiac disease, ADHD, Autism, Rheumatoid Arthritis, hyperactivity, lactose intolerance and casein allergy. She believes in a holistic approach to health that deals with the whole person rather than just treating symptoms. She is inspired to write for others with food allergies in order to share her experiences and offer insight. She created http://www.dontfeedme.com to provide information to others with food allergies.

Classic Chocolate Chip With a Twist - Sour Cream Chocolate Chip Cookies

Chocolate chip cookies can be soft and chewy or crispy and chock full of nuts. In this version, sour cream and white sugar give the cookies a lighter color and texture. Don't worry about getting a cookie that tastes sour. You won't taste the sour cream at all, not even in the dough.

Preheat your oven to 350 degrees F and prepare your cookie pans by greasing lightly. You could also use a cooking spray, parchment paper, of a silicon pad.

Ingredients For Chocolate Chip Cookies

Cream together 1 1/2 cups white sugar, 1/2 cup sour cream, 1/2 cup butter, 1 teaspoon vanilla and one egg in a medium bowl. Use an electric mixer on medium speed if possible, but you may also mix it by hand if you prefer.

Sift together

2 14 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt

Add the flour mixture to the creamed batter and mix well. Stir in 2 cups of mini-chocolate chips. Optionally you can use an equivalent measure of chocolate chunks, white chocolate chips, or milk chocolate chips. You may also stir in 1/2 cup chopped pecans or walnuts if you like.

Drop the cookie dough onto the prepared cookie sheets about 2 inches apart. I use a cookie scoop, which is like a small ice-cream scoop, to give me uniform size cookies, but you could also drop from a tablespoon. Bake 12 to 14 minutes or until just beginning to brown. Be sure to cool on a wire rack after about two minutes set time on the cookie sheet when you remove it from the oven.

My grandmother used to adapt recipes for everything. One of the first ones we watched her 'create' was a chocolate chunk sour cream cookie. This was in response to several children asking her for their favorite cookie. Not that we didn't love her other cookies, but sometimes you just got to have chocolate chips. Here is the version she came up with.

You will need

3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

Sift the dry ingredients together and set aside.

Cream together

1/2 cup peanut butter at room temperature 1/2 cup soft butter 2 slightly beaten eggs 1 cup white sugar 1/2 cup brown sugar

until light and smooth. Blend in 1 cup sour cream and 1 teaspoon vanilla. Be sure the mixture is creamy in appearance. The texture should be smooth.

Add the flour mixture gradually, a little at a time until you get a soft dough.

Fold in 1 cup chocolate chips and 1/2 cup chopped pecans. (you can omit the nuts if you like but they are great in combination with the chocolate chips).

Cover the mixture with clear plastic wrap and chill for at least one hour or overnight in the refrigerator.

When ready to bake, Preheat the oven to 375 degrees F. Drop cookie dough by tablespoonfuls onto a greased cookie sheet. Be sure you space the mounds of dough about 2 inches apart as they will puff up and spread out.

Bake the cookies 10 to 12 minutes or until the tops of the cookies begin to turn a golden brown.

Cool on a wire rack and store in an airtight container, that is if there are any left to store once your family gets a taste of these.

Optional: during the holiday season I will substitute red and green candy coated chocolate pieces (you know the name brand) for the chocolate chips. You could also try this with white chocolate chips and chopped candied cherries for a pretty and tasty addition to your holiday cookie exchange table.

These are only two of the myriad of variations for chocolate cookies. Once you taste these versions you may not want to go back to those old standbys. And, if you have always bought your chocolate chip cookies in a bag from the grocery store, you are in for a tasty treat that will delight your senses and may spoil you with the warm goodness of freshly baked cookies.

Classic Chocolate Chip With a Twist - Sour Cream Chocolate Chip Cookies

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects, find free products and resources, and get help for your business or just to make your life just a little bit easier.

At [http://www.caglecooksonline.com] you can download free cookbooks and find great lots of recipes. Check it out and don't miss the Master Site Index with links to all my online content. My Holiday cookbook is ready now and my newest cookbook, for Diabetics, is almost ready and will be available soon. So, head on over and see how I can help YOU today?

The History Of Chocolate

Ever wonder how this favorite dessert and ingredient for baked goods came about? What about the famous chocolate chip?

Our love of chocolate started back in 1828 when a dutch chemist Johannes Van Houten came up with a way of separating the fat (cocoa butter) from the ground cocoa beans. This provided cocoa powder which tasted a lot better than the whole bean. Soon enough people were coming up with ways to mix the powder with milk and make chocolate bars and the first bar (swiss of course) was sold in 1875.

Chocolate Chip Cookies

Chocolate comes from the cocoa bean. These seeds are found in pods that grow on the trunk and lower branches of the cacao tree. This tree is native to the Amazon and Brazil but is cultivated in many tropical climates today. The pods take about 6 months to develop and cocoa can be harvested about twice a year.

Now that you know where it comes from, you might be wondering how chocolage ends up as a candy bar. First the pods are harvested, fermented and dried. (gourmet chocolates use coca that is dried using a natural process that takes 7 days, the mass produced chocolate is not and the difference is in the taste!). The powder is pressed to extract the cocoa butter then it is blended back together with other ingredients to make the chooclate. Other ingredients include sugar and cocoa liquor. If the desired result is milk or white chocolate, milk or milk powder are also added.

Today, we have 3 basic types of chocolate, milk chocolate, white chocolate and dark chocolate. Each is made with slightly different ingredients but the most important ingredient is the cocoa powder. If you have ever eaten gourmet chocolates, you will notice the difference in taste than that of a regular candy bar and this is because the mass produced chocolate contains little cocoa solids. In fact mass produced chocolate is made with inferior ingredients and the experience of eating it can not be compared to that of fine gourmet chocolates - they cost more but are well worth the money!

One favorite use of chocolate is the chocolate chip which can be used in anything from cookies to brownies or eaten as is!
The chocolate chip has an interesting history which dates back to 1930 when it was "invented" for use in toll house cookies by Ruth Wakefield. Wakefield was the owner of The Toll House Inn in Whitman Massachusetts and baked the meals for the guests herself. She was quite renowned for her cookies and one day while she was baking, a missing ingredient forced her to substitute broken up semi sweet chocolate bars for bakers chocolate. The result was chocolate chip cookies!

Once the cookies were invented, they became so popular that it was only a matter of time before the chocolate chip as a product was born. You see, the bar that Wakefield used as a substitute was given to her by Andrew Nestle and he struck a deal with her to print the recipe on the back of the package in return for a lifetime supply of Nestle chocolate!

But it wasn't until 1939 that the chips were packaged as we know them. Prior to that Nestles printed the recipe on the package of the bars and even included a little chopper so that people could use them to make the cookies easily.

The History Of Chocolate

Lee Dobbins is a writer for Online Gourmet Foods where you can find out more about gourmet foods and chocolate.

Favorite Easy Christmas Cookie Recipes

We all have memories of our favorite Christmas cookie recipes.

Whether chocolate covered, fruit filled or icing topped, holiday baking recipes have to include a few fantastic cookie recipes to satisfy the sweet tooth in all of us.

Ingredients For Chocolate Chip Cookies

I love easy cookie recipes. Most of us don't have enough time to accomplish all we hope to, so quick and easy recipes, especially at this busy time of year, make it a bit easier on the cook. That's always a good thing.

This is a selection of delicious but very easy Christmas cookie recipes that are a perfect fit for the festive season.

Any of these treats would be a wonderful contribution to a Christmas cookie exchange too, where a group of friends each makes a bulk amount of one or two cookie recipes, then trades, so all have a variety of cookies to serve throughout the holiday season.

Create holiday memories for your family with this batch of sweet and delicious easy Christmas cookie recipes.

Christmas Surprise Cookies

3/4 cup of shortening
3/4 cup of light brown sugar
1 egg
1 3/4 cups flour
1 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup shredded coconut
2 teaspoons cream of tartar
Any flavor jam or jelly

Preheat the oven to 375ºF.

Cream the shortening and the sugar together. Add the egg and mix it all together well. Sift the dry ingredients together and add them to the wet mix. Add vanilla and mix. Drop the dough by teaspoons-full onto an ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at for 10-12 minutes.

Fruited Shortbread Cookies

2 1/2 cups flour
1 teaspoons cream of tartar
1 1/2 cups confectioner's sugar
1 - 9 ounce jar mincemeat
1 teaspoon vanilla
1 teaspoon baking soda
1 cup butter, softened
1 egg

Preheat oven to 375ºF.

Combine the flour, baking soda, and cream of tartar. In a large bowl, beat the butter and sugar together until fluffy. Add the egg. Stir in the vanilla and the mincemeat. Add the dry ingredients to the wet mix. Mix together well. (The batter will be stiff.) Roll into 1 1/4" balls. Place on an ungreased cookie sheet and flatten slightly. Bake for 10-12 minutes or until lightly brown.

Tip:
You can ice these cookies with a glaze mixture if you would like. Mix confectioner's sugar with a few drops of milk and vanilla until it reaches a runny but thick consistency. Drizzle over the Christmas cookies while they are still warm.

Almond Christmas Balls

1 cup of soft butter
1/4 cup of confectioner's sugar
2 cups of sifted flour
1 cup of ground almonds
1 teaspoon of almond extract
Candied or maraschino cherries
Granulated sugar (for rolling cookies after baking)

Cream together the butter and sugar. Add the flour, ground almonds and almond extract and mix until it forms a dough. Roll a teaspoon of the dough into a ball, press down in the middle and place a cherry in the center. Cover the cherry completely with the dough. Bake the cookie balls on a greased cookie sheet for 30 minutes at 325ºF. Roll in granulated sugar before cooling.

Makes about 4 dozen cookies.

Each of these holiday recipes can be stored in an airtight container for at least a week.

Favorite Easy Christmas Cookie Recipes

Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for more holiday recipes.

Chocolate Cake Dessert

Take advantage of this easy to make chocolate cake dessert. Here are the ingredients that will be needed to prepare this chocolate cake dessert:

2 Cups Granulated sugar

Chocolate Chip Cookies

3/4 Cup water

1/2 Cup oil

3 eggs

1 Container sour cream (8 ounce)

2 1/4 Cups all-purpose flour

2/3 Cup unsweetened cocoa

1 1/2 Teaspoons baking soda

1 Teaspoon salt

1/2 Teaspoon baking powder

Also, here's what you will need to prepare the icing for this chocolate cake dessert:

1 Teaspoon vanilla

3 Cups confectioners sugar

1 Cup coarsely chopped pecans

1/2 Cup butter or margarine

1 Cup firmly packed light brown sugar

1/3 Cup milk

Cooking Instructions:

Preheat over to 350 degrees F. Generously grease and flour a 9x13 baking pan.

Mix all of the dry ingredients in large bowl thorougly. Add water, oil and eggs and mix until combined. Beat at medium speed

for two minutes. Next, stir in sour cream and pour into pan. Bake 35-45 minutes or until toothpick inserted in center comes

out clean. Cool on wire rack.

Finally, the praline pecan frosting. You'll need to...

Melt butter in medium saucepan. Stir in brown sugar and milk. Bring to a boil and cook 1 minute, stirring constantly. Remove

from heat. Stir in vanilla and confectioners sugar. Beat until smooth. Immediately spread on top of cake, or if preferred,

remove cake from pan and frost entire cake. Finally, you can prinkle with pecans.

The Chocolate Cake Dessert Recipe is popular due to its simplicity. You will find it easy to make and a lot of fun. We hope you enjoy this chocolate cake dessert recipe! Have a great day.

Chocolate Cake Dessert

If You Would Like to Receive Chocolate Dessert Recipes Click Here -> Chocolate Cake Dessert [http://www.chocolateanddessertrecipes.info/chocolate]

For Details on How You Can Easily Churn Out Scrumptios Desserts at Record Speed Click Here -> Chocolate Cake Dessert

Recipes: Easy To Do Chocolate Oatmeal Cookies

Cookies can be chewy or chunky. Some are made with fruits, nuts, candies but most cookies come with chocolate. Finding the best recipe for Chocolate Oatmeal cookies in the Internet will give you thousands of results. My children love cookies so much that I tried a dozen recipes but there is only one that we all agreed to be the best. It is very easy to make. It tastes heavenly that even the tiniest bit of crumb is gone in minutes. Making this recipe is best using bigger size chocolate chips instead of the smaller ones.

2 1/4 cups All purpose flour

Chocolate Chip Cookies

2 cups brown sugar

1 tsp Baking Soda

1/2 tsp Iodized Salt

1 tsp Cinnamon

1 cup Butter, softened

2 large Eggs

1 Tsp Vanilla Extract

2 cups Oatmeal Quick Cooking Rolled Oats

1 cup Chocolate Chips

Instructions:

1. Preheat oven to 350 degrees

2. Combine Flour, Baking Soda, Salt and Cinnamon. Sift it three times.

3. In a bowl, cream butter, sugar eggs and vanilla extract in medium speed. Combine the flour mixture mixing it at slow speed for 2 minutes.

4. Stir in Oatmeal and Chocolate Chips.

5. Drop teaspoonful of mixture in baking sheets keeping them at least 2 inches apart.

6. Bake for 15 minutes. Remove from baking sheet and let it cool slightly before serving.

What I love best doing this recipe is how easy to do it is. Simple method that can bring such wonderful results. Not only my children love this but my customers as well. In my catering business, it is important to serve food that are simple to do but give satisfying results that would make your customers keep coming back for more. You should try this!

Recipes: Easy To Do Chocolate Oatmeal Cookies

Cranberry and Macadamia Nut Shortbread Bars

What could be better then a crispy shortbread cookie paired with white chocolate? Not much. But, I added some macadamia nuts and fresh cranberries to see if I could changes things up. It turned out totally delicious!

I know a few people that are die hard white chocolate macadamia nut cookie fans...

Ingredients For Chocolate Chip Cookies

When I worked at Blondie's, the white chocolate mac nut had a dedicated customer base. The people that came for them rarely bought anything else.

They are a classic cookie, what's not to love??

But, when my boyfriend asked me to make some for him...I just didn't feel like making the same old white chocolate chip cookie with mac nuts.

I wanted brighten up the cookie with out losing some of the classic elements, like white chocolate and delicious cookie dough. I thought of one of my favorite coffee shop treats, the cranberry bliss bar from Starbuck's.

But, their bar seems more cake like, and not so much cookie. They also use dried cranberries, and a lemony frosting with white chocolate chips in the dough.

Which is awesome, but still not exactly what I had in mind.

I decided to go with this recipe. It's still decadent and sweet like a regular white chocolate chip cookie, but a little tart and not so chewy.

The bars consists of a classic shortbread cookie with chopped macadamia nuts mixed in, sliced fresh cranberries on top, and a layer of melted white chocolate to pull it all together.
Cranberry and Macadamia Nut Shortbread Bars

Note: I used the same recipe from the dulce de leche shortbread cookies.

Ingredients:

1 1/2 sticks cold organic butter cut into small pieces 2 cups organic flour 1/2 cup organic sugar 1 TSP vanilla a pinch of salt, I added a little more then normal due to the large amount of white chocolate 1 12 oz. bag of white chocolate chips about 1/2 cup organic fresh cranberries, sliced thin about 1/2 cup chopped macadamia nuts - feel free to add as much or as little as you like

To Make the Shortbread:

Using your fingers, combine the butter, flour, sugar, vanilla and salt until the mixture becomes a uniform dough. If it seems a little dry - add in a TSP of cold water until it is the correct consistency Mix in about 2/3 - 3/4 of the chopped macadamia nuts Press dough into a greased or lined 8x8 or 9x9 pan, make sure it is one even layer Bake at 350º F for about 15 minutes, or until the top is just starting to turn golden

Once the macadamia nut shortbread has cooled, decorate the top with the cranberry slices.

Melt the chocolate chips over a double boiler until smooth and pourable.

Pour the white chocolate over the cranberries and cookie until it is evenly coated. If you want to add a little decoration on top of the white chocolate, sprinkle with more cranberry slices and chopped macadamia nuts.

Allow the white chocolate to completely harden before cutting the bars.
Things I would be more careful about next time...
I wasn't paying enough attention to what I was doing, and messed a few things up.

Like the macadamia nuts...

I just sort of threw them in. I didn't even think to chop them. The pieces were way to big for the thickness of the bar.

So learn from me, chop your man nuts into small pieces! It really makes a difference in the consistency and texture of your shortbread cookie.

And now, the cranberries...

I wanted to make the slices very very thin so that it would end up being almost a tart like layer, but it would be with cranberries. I ended up just roughly chopping my cranberries. I had no idea how to go about getting the super thin slices without hurting myself.

I think if you have the tools necessary to get the super thin slices the bars would be even more fabulous! Otherwise, I recommend chopping them up and either adding them into the dough, or spreading over the top of the cookie.

Cranberry and Macadamia Nut Shortbread Bars

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