Posts Tagged ‘soft’




1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)


Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)


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1 1/3 c flaked coconut
1/4 c dried cranberries
3 Tbsp toasted sliced almonds
3 Tbsp sweetened condensed milk
1/3 c granulated sugar
2 Tbsp all-purpose flour
1/8 tsp salt
2 egg whites
1/2 tsp vanilla extract

In a small bowl, combine the coconut, condensed milk,  sugar,  flour and salt.   Stir in egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees  for 18-20 minutes or until golden brown. Cool on a wire rack.

Variation:  You may use almond extract instead of vanilla if you like a more nutty flavor.  You may also dip these macaroons in white or dark chocolate for extra flavor.

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Mix in heavy pan:

1 cup 2% milk
1 cup heavy cream
1 cup butter
1 cup light Karo syrup
1 cup light brown sugar
2 cups granulated sugar

Take a butter cube and coat all of the sides of your cooking pan.  Then dump all of  of the ingredients into the pan and stirred it on medium high.  The original recipe doesn’t require any stirring, but I generally stirred it about every two minutes, just because I am a hovering candy chef. It boiled foamy and then boiled down to just liquid, and then started boiling foamy again. I cooked it about 15 minutes to firm  (not hard) boil stage.


At that point I removed from heat and stirred in 1 Tbsp real vanilla and dumped into a greased pan. I cooled it in the freezer about 15 minutes until it was very firm. (that makes it a lot easier to cut, shape and roll) I cut into one inch rectangles and rolled in wax paper.

cutting caramel shapes

It should not stick to the teeth at all. 

Variation:  Add 1 tsp almond extract instead of vanilla and then shape into small balls.  Coat with toasted almonds

Many thanks to my friend Tracey for this super simple recipe. 😉

Almond caramel balls and fudge

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