Open Source Cook

I love no bake cookies and Jesse can’t get enough of them.  There was awhile there that he had me making them every weekend and they were usually gone by the following Monday.

I’m currently working on trying to get a recipe down for White Chocolate no bake cookies, but I haven’t found one that works for me yet.  I did try this one, but I didn’t like the marshmallows that were added in.  I have about three different recipes pinned up on the refrigerator just waiting for me to experiment with, so I’ll try and get it up soon.

Hershey’s now has special dark cocoa powder! Love no bake cookies and I’ve found that using the special dark cocoa powder doesn’t make them as sweet. Which means you can go through them faster

Ingredients:
2 cups Sugar
1/4 tsp Salt
1/2 cup Milk
1/2 cup Butter or Margarine
1/4 cup Cocoa
1/2 cup Peanut butter
1/2 tsp Vanilla
3 cups old fashion Oats, quick cooking (or 4 cups instant)
8 oz pkg Peanuts (optional)

Directions:
Combine sugar, salt, milk, butter and cocoa in saucepan and bring to a boil. Boil for 2 minutes. Mix peanut butter, vanilla, oatmeal and peanuts. Drop onto table - spoon onto wax paper. Cool.

I can’t believe I haven’t posted this one before. I came up with this while we were still out in Washington DC and I’m still trying to prefect it. Actually, I’m still trying to make fudge correctly. It crystallizes on me to quickly. I’ll get the hang of it eventually, but even though the fudge doesn’t turn out right, the taste is still awesome! I love me some mint and oreos and this fudge is still good (as long as the crystals aren’t too bad). This recipe was a pain in the butt to make, but it was so good once it was done. I’m still trying to perfect the recipe, so if anyone has any good ideas, I’m so open to them.

I prefer to use the double-stuffed oreos, but any kind of oreos should work. I also recommend using a wooden spatula or fork to crush the oreos.

Servings/Makes: 36 pieces or 1-3/4 pounds
Attributed to: Jackie Morgan

Ingredients:
3 cups - Sugar
2/3 cup - Cocoa
1/8 tsp - Salt
1-2/3 cups - Milk
1/4 cup - Butter or Margarine
1 tsp - Vanilla
1 tsp - Peppermint extract
24 - Cookies, oreos crushed

Directions:

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
3. Remove from heat. Add butter, vanilla, and mint. DO NOT STIR. Cool at room temperature to 110 degree F (lukewarm). Mix in oreos. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Do not over stir. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

You heard me correctly….Bacon Chocolate Chip Cookies. Now don’t go knockin ‘em just yet. Have you tried them? Are you sure they are not good? Jesse handed me this recipe after going on and on about how great bacon is and how it tastes great with everything. Well, I was skeptical about this recipe, but I’ve made it and it’s not that bad.

The original recipe came from the blog Ooh you tasty little things…. She [Muffin] goes into more detail than I will, but she’s had a really great response to this recipe. I will admit, it’s strange biting into a chocolate chip cookie and tasting bacon, but it’s not horrendous. In fact, the bacon isn’t really that powerful. You get enough of a taste of something salty, but mix that with the chocolate and it really works. Yes, it’s strange and odd. But there are a ton of things that are strange and odd that are not so after you try them. It’s worth the experimentation.

Here’s the recipe:

Bacon Chocolate Chip Cookies
1 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 tsp almond extract
1/2 tsp vanilla extract
2 egg
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cup semi-sweet chocolate chips
2 cups bacon, cooked and chopped into pieces (about 2lbs)

*An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*

Preheat oven to 350 degrees fahrenheit.

Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.

Maple Cinnamon Glaze:
2 cups powdered sugar
1 tbsp maple extract
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp water to make a thick glaze

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk. Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.