Wednesday, December 14, 2011

Bloggy Cookie Exchange

When I cook, I tend to err towards the side of complicated...every dish in my kitchen ends up dirty in dramatic fashion...and it takes three loads through the dishwasher to finally restore order to my little kingdom (yes, I have a sign in my kitchen that reads Queen of the Kitchen...don't you?)

So, when deciding what cookie to share for today's bloggy cookie exchange, I decided to go simple because this week I've also been working on building this:
from scratch, of course (I warned you that I tend to complicate)...don't judge all of the extra frosting. I had to redo it twice because I'm challenged that way (thankful for a friend who can cut straight lines and can construct a house!)

Anyhoo, I digress, the gingerbread house will be for a different post. Today's post? I want to share the awesome SUPER SIMPLE recipe that I found online the other day. It's perhaps so simple that you all have known about it for years and it's just now that I'm catching up. But just in case you haven't heard about it...here's The World's Easiest Christmas Candy Recipe:
(I realize that's not a COOKIE...but you all get that I'm going for a concept here)
Start with a greased cookie sheet.
Lay down a row of saltine crackers.
Melt one stick of butter and one cup of brown sugar in a saucepan until gooey and then spread over crackers.
This is what it looks like if you don't cook it long enough. (not that I would ever do that. lol)
Put crackers coated in butter/brown sugar into the oven at 350 for 5 minutes.
Remove and pour on 2 cups of chocolate chips.
As the chocolate chips melt, spread around with spatula

(this dessert makes Addison make this face.crackers and chocolate are her two favorite things)
Put in freezer for 1 hour. (not Addison...the cookie sheet)
Break up into pieces and serve.
What'd I tell you? EASY PEASY....but sure to impress with the sweet/salty/candy thing going on here.

SO???? What Christmasy goodness is happening in your kitchen these days? (besides the constant wash, rinse, empty trash, make more coffee endless cycle)

Link up and grab this button:
you know you want to...
EverythingAndNothingFromEssex




It's like an actual cookie exchange...but you don't have to make a million dozen or consume 10,000 calories before lunch with all the sampling (Although I would recommend a cup of coffee while reading the posts...with lots of CREAMER of course)

If you don't have time to take your own pictures...that's OK. Just share with us the ideas you've found in a way unique to you. We're all looking for new ideas and why not have a little fun sharing?

(and if you're going to link up...consider following Everything and Nothing from Essex???? I don't bite...and even if I did, you're probably far enough away that it wouldn't matter anyway...)

Bloggy Cookie Exchange co-hosted by Chambanachik

and if you don't have a blog, you could always leave a recipe link in the comment section...would hate to have you miss out on the fun. (-:
Like peanut butter on the fingers of a curious toddler, this post is begging to be shared.

11 comments:

Sarah said...

That picture of Addison is awesome! She looks like she is ready for some candy. It looks really delicious, might have to try it!

Nikki said...

OH we have made those before and they are so good.:)

Molly said...

Want. Now. With coffee.

Meredith said...

Oh, I've been known to eat a whole pan of those on my own. Watch out, they're sneaky!

Lydia Bixby said...

Hi - not a blogger but here's my favorite fudge recipe!

http://www.whatmegansmaking.com/2010/12/caramilk-fudge.html

Olga said...

http://www.foodnetwork.com/recipes/paula-deen/white-chocolate-cherry-chunkies-recipe/index.html here is an interesting recipe I found :)

Blessed Mom said...

I just discovered these last month and I have already made them twice. They don't last long in our house. I make them with graham crackers though instead of saltines. YUM!

Sylvia said...

Oooh yeah. Love the salty-sweet combo. If you're feeling lazy, thick potato chips dipped in chocolate work too ... or a sleeve of saltines & a jar of Nutella on a Friday night movie night... it's life's little comforts that make the difference!

Melissa said...

I'm behind, but wanted to leave you a link to my favorite Christmas recipe. I'm doing it here, because it's not a link to my blog...but these are so yummy. And they are the best right out of the freezer!

http://witandwhistle.com/2010/12/16/peanut-butter-balls/

Molly said...

I made the cheater's version of these today: aldi brand ritz cracker in a cupcake cup, top with melted chocolate, freeze, it. Nom.

ftmommy said...

I don't blog...and don't know a site for this...and I do realize...I am SOOO late posting this. But..try them..they are YUMMY.

Caramel-Filled Chocolate Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans
48 Rolo Chewy Caramels candies
1 Tbs sugar
4 oz. vanilla-flavored candy coating (or white chocolate chips)

1. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa, and baking soda; mix well.

2. In large bowl, combine 1 cup sugar, brown sugar, and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. Cover with plastic wrap and refrigerate 30 minutes for easier handling.

3. Heat oven to 375 F. For each cookie, with floured hands, shape about 1 Tbs dough around 1 Rolo, covering completely.

4. In small bowl, combine remaining 1/2 cup pecans and 1 Tbs sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.

5. Bake at 375 F. for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

6. Melt candy coating and drizzle over cookies. (I melt in microwave in a ziploc baggie and then snip the corner of the bag for easy drizzling.)

Yields 4 dozen. I usually can get more than this.

This comes from Pillsbury Classic Cookbooks, May 1999 edition...page 88.

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