Inside-Out Chocolate Chip Cookies


These unusual chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips.

Ingredients

1
cup granulated sugar
3/4
cup packed brown sugar
3/4
cup butter or margarine, softened
1/2
cup shortening
1
teaspoon vanilla
2
eggs
2 1/2
cups Gold Medal™ all-purpose flour
1/2
cup baking cocoa
1
teaspoon baking soda
1/4
teaspoon salt
1 1/2
cups white baking chips
1
cup chopped nuts

Steps

  • 1
    Heat oven to 350ºF.
  • 2
    Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
  • 3
    Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 4
    Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.
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Cranberry Molasses Cake with Sweet Butter Sauce


This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.

Ingredients

Cake

2
eggs
3/4
cup sugar
3/4
cup molasses
3/4
cup water
2 1/4
cups Gold Medal™ all-purpose flour
3/4
teaspoon salt
3/4
teaspoon baking soda
2 1/4
cups fresh or frozen (thawed) cranberries

Sweet Butter Sauce

3/4
cup butter
3/4
cup heavy whipping cream
1 1/2
cups sugar

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
  • 3
    Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
  • 4
    In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
  • 5
    Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.
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Sugar Cookie M&M's™ Bars

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1
egg
1
cup M&M's™ chocolate candies
1
cup white vanilla baking chips

Steps

  • 1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in 1/2 cup of the candies and the white vanilla baking chips. Press dough in bottom of pan. Sprinkle remaining candies over top.
  • 3
    Bake 22 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
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Pear Spiced Bundt Cake


Ingredients

Cake

3
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking soda
1/2
teaspoon salt
2
teaspoons pumpkin pie spice
5
ripe pears
3/4
cup vegetable oil
2
cups granulated sugar
3
eggs
1
teaspoon vanilla

Icing

1/4
cup butter
1/2
cup packed brown sugar
1/4
teaspoon salt
1/3
cup whipping cream
1
cup powdered sugar

Steps

  • 1
    Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • 2
    Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
  • 3
    In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
  • 4
    In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
  • 5
    Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
  • 6
    Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • 7
    To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.
  • Not a pear fan? Substitute apples!
  • The icing will start to set up quickly once the powdered sugar is added, so work quickly to pour it on the cake to insure the icing looks smooth.

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Peppermint Tea Cakes


Ingredients


25 peppermint candies, unwrapped
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
1 cup powdered sugar

Steps


1 Heat oven to 400°F.

2 In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.

3
Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.


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Truffle Peanut Butter Cookie Cups

Ingredients

1
pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
3/4
cup Betty Crocker™ Rich & Creamy milk chocolate frosting (from 1-lb container)
18
Lindt™ Lindor™ milk chocolate truffle, unwrapped
1
pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing
1
tablespoon Betty Crocker™ candy sprinkles

Steps

Delicious
  • 1
    Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • 2
    Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
  • 3
    Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
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