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  1. #1
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    Default Cookies, squares, muffins

    Please post any of your cookies, squares or other treats recipes here!
    Last edited by KathyM; 02-20-2012 at 08:27 PM.
    Leslie




  2. #2
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    Flourless Peanut Butter Cookies

    Preheat oven to 350F.

    1 cup peanut butter
    1 cup sugar
    1 egg

    Combine all ingredients. Place on cookie sheet in spoonfuls and bake for 8 minutes!!

    -- Delia --







  3. #3
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    My sister just emailed this to me.. looks yummy!

    YOGURT CEREAL BARS

    2 cups corn flakes
    3/4 cups flour
    1/4 cup firmly packed brown sugar
    1/2 teaspoon cinnamon
    1/2 cup butter or margarine
    1/2 teaspoon cinnamon

    1 egg slightly beaten
    1 cup flavoured yogurt (banana/strawberry etc..)
    2 tablespoons flour

    Preheat oven to 350F

    Combine cereal, 3/4 cup flour, sugar and cinnamon in a small bowl.
    Cut in butter or margarine until coarse crumbs form.

    Press 1/2 the mixture firmly into the bottom of a greased 8inch square pan.

    Mix yogurt, egg and 2 tablespoons flour in another small bowl.
    Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.

    Bake for 30 minutes or until golden brown; cut into bars when cooled.

    -- Delia --







  4. #4
    Expert Forum User Wendy's Avatar
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    Pumpkin-Chocolate-Chip Squares

    Prep: 30 minutes Total: 2 hours 30 minutes
    In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking. If you can't find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).



    Ingredients



    Makes 24.
    • 2 cups (spooned and leveled) all-purpose flour
    • 1 tablespoon pumpkin-pie spice
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 1/4 cups sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 cup canned pumpkin puree
    • 1 package (12 ounces) semisweet chocolate chips
    Directions

    1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
    2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
    3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
    4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

  5. #5
    Expert Forum User le cupcake's Avatar
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    Default Cranberry Pistachio Shortbread

    Cranberry Pistachio Shortbread
    1 cup unsalted butter at room temp
    3/4 cup icing sugar
    1 1/3 cups flour
    1/2 tbsp water
    75 g pistachio nuts that have been roasted and roughly chopped (I roast them in the toaster oven and chop them in the processor. DOn't bother washing after)
    125g dried cranberries that have been roughly chopped

    In food processor, combine butter, sugar and flour until it achieves a coarse consistency. Add water and mix until it becomes a soft dough. Add nuts and dried cranberries.

    Form dough into 2 logs and wrap in plastic and refrigerate overnight. (freeze) Cut on the diagonal in 5mm slices. Put on ungreased sheets and bake at 350f for 6-10 minutes.

  6. #6
    Expert Forum User le cupcake's Avatar
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    Default M&M Shortbread

    M&M Shortbread
    1 cup unsalted butter at room temperature

  7. #7
    Expert Forum User le cupcake's Avatar
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    Default Gingerbread Cookies

    Gingerbread Cookies


  8. #8
    Expert Forum User le cupcake's Avatar
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    Default S'mores Bars


  9. #9
    Expert Forum User le cupcake's Avatar
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    Default Tofu Brownies

    Tofu Brownies
    1 1/3 cups cake flour or unbleached all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon cinnamon
    1 (10.5 ounce) package Silken Lite Tofu (extra-firm)
    1/4 cup unsweetened apple sauce
    1 teaspoon vegetable oil
    3/4 cup granulated sugar or Sucanat
    1 teaspoon pure vanilla extract
    1/3 cup cocoa powder
    2 tablespoons walnuts, finely chopped

    Preheat oven to 450 degrees F. Grease bottom and sides of an 8-inch square pan with vegetable shortening. Place wax paper on greased pan bottom and grease top of paper.
    In food processor, blend dry ingredients. Empty into small bowl; set aside.
    Do not clean work bowl. Replace work bowl; process wet ingredients (except cocoa) until smooth and sugar/Sucanat is dissolved. Add cocoa; process until smooth.
    Add dry mixture all at once. Pulse to blend just until all dry ingredients are moistened. Spread evenly into prepared pan. Sprinkle with chopped nuts.
    Bake for 20 minutes or until brownies spring back when touched lightly in center. Let cool in pan for 15 minutes before turning out on cooling rack. Cool completely.
    Makes 12 servings.

  10. #10
    Expert Forum User The Ultimate London Mom!
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    Default Coconut Almond Muffins

    Coconut Almond Muffins

    1 cup all-purpose flour
    1/2 cup sugar
    1 1/4 teaspoons baking powder
    1/4 teaspoon salt (I usually skip the salt)
    1 egg
    1/2 cup sour cream
    1/4 cup butter, melted
    1/4 teaspoon almond extract
    1/2 cup flaked coconut
    1/4 cup miniature semisweet chocolate chips (I use regular size)
    1/4 cup sliced almonds
    additional sugar

    In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. This will take forever - it's poorly worded. It will feel like your arm is going to fall off before it gets 'just moistened' but just keep stirring - you'll get there. The last few batches, I have improvised and added some milk - maybe 1/2 cup or so? I find they can be a little dry, though no one else has ever complained - and this makes them a wee bit more moist. Fold in coconut and chocolate chips.
    Fill greased muffin cups two-thirds full (or just use silicon or paper cups). Sprinkle with almonds and additional sugar. Bake at 375F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
    For some reason it usually yields 7 for me, not 6?? I usually quadruple the recipe... who are you kidding, you should too! They freeze well, if you can make them last that long.

  11. #11
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    Chinese Noodle Cookies (or if you make them at hallowe'en we call them Spider Cookies)

    - 1.5 cups semi-sweet chocolate chipits
    - 1.5 cups butterscotch or peanut butter flavoured chipits
    - 10 oz China Lily Chow mein noodles
    -1.5 cups cashews or peanuts

    Put the chipits in a pot and melt them, on low heat. Add noodles and nuts. Drop by spoonful onto a cookie sheet. Chill in the fridge or freezer. Once hard........enjoy!

  12. #12
    Senior Member Lauren's mom's Avatar
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    Default Chocolate Peanutbutter Rice Krispies Squares

    Chocolate Peanut Butter Rice Krispies Squares

    On the stove (medium heat), melt together:

    3/4 cup honey
    1 cup peanut butter

    Add 1 cup semi-sweet chocolate chips
    3 cups Rice krispies

    Mix together and put in a square pan and press down. Cool in fridge for a couple of hours.
    Last edited by Lauren's mom; 09-27-2009 at 05:41 PM.

  13. #13
    Expert Forum User The Ultimate London Mom!
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    Default Pumpkin Oatmeal Cookies (vegan)

    Make healthy pumpkin cookies that are very low-fat by using applesauce instead of margarine or oil. These healthy pumpkin cookies are dairy-free and vegan as well. Try serving these pumpkin cookies at Halloween or Thanksgiving for a healthy and low-fat pumpkin dessert. Scroll down to see more easy pumpkin cookie recipes.
    Ingredients:

    * 1 cup canned pumpkin
    * 1 cup brown sugar
    * 1/3 cup applesauce
    * 3 cups oatmeal
    * 1 1/2 cups flour
    * 1 tsp baking soda
    * 1/2 tsp nutmeg
    * 1/2 tsp ginger
    * 1/2 tsp cinnamon
    * 1/2 tsp ground cloves

    Preparation:
    Pre-heat oven to 350 degrees.

    Mix together the pumpkin, sugar and applesauce.

    In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.

    Drop by spoonfuls onto a baking sheet. Bake for 13-15 minutes or until done.

    ** these are very good as is but I would add raisins or nuts to make them even better**
    Mom of 2 girls, unschooler, feminist, runner and just general lover of life.

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  14. #14
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    Default Monster Cookies

    Monster Cookies (from the book One Smart Cookies, Julie Van Rosendall) Crisp, crunchy, and peanut buttery, they contain no flour which is perfect for those with a gluten intolerance.

    1/4 c butter or margarine, softened
    1/2 c light peanut butter
    1 c packed brown sugar
    1 large egg
    1 large egg white
    1 tsp vanilla
    3 c oats
    1 tsp baking soda
    1/4 tsp salt
    1/2 c choc chip
    1/4 c mini M&Ms (or chopped M&Ms, Smarties)

    Preheat oven to 350.
    Combine butter and peanut butter in large bowl.
    Add brown sugar, vanilla, eggs and beat until smooth.
    Add remaining ingredients and mix well.
    Drop spoonfuls of dough about 2" apart, bake for 15 min, until golden.
    Makes 2 dozen.

    Per cookie:
    146 cal (35% cal from fat)
    5.9 g fat (1.5g sat, 2.8g monounsat, 1.2g polyunsat)
    21.5g carbs
    9.6mg cholesterol
    128.7mg sodium
    1.7g fiber

    ETA:
    I made these the other day and altered the recipe a bit. I half the sugar amount and added 1/4 choc chip, 1/4 cup peanuts, 1/4 walunts (no smarties). They were yummy.

    ETA:
    I made these the other day with natural peanut butter and they turned out great! Again, I halfed the sugar (1/2 c brown) and added 1/2 c raisin and 1/2 walnuts instead of the chocolate.
    Last edited by momx2; 12-05-2008 at 09:43 AM.

  15. #15
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    CHOCO-BANANA COFFEE CAKE

    BATTER:

    1/2 c. butter, at room temperature
    3/4 c. sugar
    1 c. mashed ripe bananas (3 med.)
    1/2 c. sour cream
    2 lg. eggs
    2 c. all-purpose flour
    1 tsp. baking soda
    1/2 tsp. salt

    FILLING:

    1 c. chopped walnuts or pecans
    1 c. semi-sweet chocolate chips
    1/4 c. packed brown sugar
    2 tbsp. melted butter
    1 tsp. cinnamon

    Heat oven to 375 degrees. Grease 9-inch square baking pan. Beat butter and sugar until light and fluffy. Add eggs, bananas and sour cream. Beat. Stir in flour, baking soda and salt. Mix well. Mix filling ingredients.
    Spoon half the batter in pan and sprinkle with half the filling. Top with remaining batter and sprinkle with rest of filling. Bake 35 to 45 minutes. 9 servings.

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