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Author Topic: The Official Recipe Thread Chocolate Chip Cookies  (Read 7775 times)
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brat1083
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« on: April 06, 2009, 11:23:04 pm »

I got alot of comments about the cookie pictures I post so here is the Infamous Peant Butter Kisses in the spam forum
Yes I made these myself and its not really all that hard.

Peanut Butter Kiss Cookies



1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
****1/4 cup granulated sugar optional***
48 Hershey® Kisses® chocolate candies, unwrapped

Preheat oven to 375 degrees F.

While the oven preheats unwrap the Kisses in a cooler part of the kitchen place in bowl.

In a large bowl, cream butter or shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy. Add egg, milk, and vanilla extract; beat well. Add flour, baking soda, and salt; stir into creamed mixture until well mixed.
Roll cookie dough into 1-inch balls; ****roll balls in the remaining 1/4 cup sugar optional****. Place balls, 2 inches apart,

onto ungreased cookie sheets.

There are two popular ways to cook these cookies. Take your pick:

Bake 8 minutes. Remove from oven; press a chocolate kiss candy into the center of each cookie. Return to oven and bake another 2 minutes or until cookies are light brown. Remove from oven and remove from cookie sheet; let cookies cool on wire racks.
  
Bake 8 to 10 minutes or until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie (cookie will crack around edges). Remove from cookie sheet and let cookies cool on wire racks. My prefered method

« Last Edit: May 28, 2009, 02:26:18 pm by brat1083 » Logged
Naria
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« Reply #1 on: April 06, 2009, 11:25:55 pm »

I am going to drool on my keyboard. And yes, I am going to attempt to make these on the weekend. Pray I don't ruin them.  Wink
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brat1083
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« Reply #2 on: April 06, 2009, 11:28:42 pm »

Conversions for U.S. and Metric
U.S. CUPS TO GRAMS

All-Purpose Flour and Confectioners' Sugar

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams

Brown Sugar

1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams

Butter or Margarine

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Cake Flour

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams

Cocoa

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams

Flaked Coconut

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams

Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams

Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

to convert US oven temp to metric is easy. example water boil at 212F @ sea level, 100c
to convert a US temp to metric degrees (US -32 then divide the result by 1.Cool or 212F-32=180/1.8=100C 
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Jenna
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« Reply #3 on: April 07, 2009, 12:31:28 am »

In the spirit of things in this section, how about we just make this the Official Recipe Thread? Tee Hee

*swipes cookies and runs away* Tongue
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Naria
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« Reply #4 on: April 07, 2009, 12:34:44 am »

I like that idea. You can change the thread title to "Delicious Recipes: Get them before Jenna does!"
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brat1083
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« Reply #5 on: April 07, 2009, 12:37:00 am »

In the spirit of things in this section, how about we just make this the Official Recipe Thread? Tee Hee

*swipes cookies and runs away* Tongue
Ok I will even do some spam recipes now and then.
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brat1083
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« Reply #6 on: April 07, 2009, 12:37:58 am »

I like that idea. You can change the thread title to "Delicious Recipes: Get them before Jenna does!"
And Cool Whip creations
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« Reply #7 on: April 07, 2009, 12:43:15 am »

There, now it's official. Tongue *changes thread title and wanders off*
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Quote from: Engram
Jenna and I make cute babbiez! LOL
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Great, another night of chicken chair typing.
Naria
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« Reply #8 on: April 07, 2009, 12:56:31 am »

Yay! *Shares one of the very few things she's made and didn't toss in the trash afterwards.*

GOLDEN GRAHAM SMORES   

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

1. Grease rectangular pan, 13x9x2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.

3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.
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brat1083
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« Reply #9 on: April 11, 2009, 12:16:37 pm »

Rice Krispies Treats

3 tablespoons  butter or margarine
1 package (10 oz., about 40)  regular marshmallows
1/2 tsp. Vanilla extract
- OR -
4 cups  miniature marshmallows
6 cups  Rice Krispies®

I usally coat the sauce pan with a non-stick cooking spray to make cooking and clean up
easier..
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted and no marshmallow white remains.. Remove from heat.
2. Add RICE KRISPIES cereal. Stir in the cereal until distributed evenly through the marshmallow mixture. I usally do this 2 cups at time this help in giving the even coating of the RICE KRISPIES
3. Using buttered spatula,or coat the spatule with a non-stick cooking spray or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Don't press down too hard or else your treats will be too dense. Cool. Cut into 2-inch squares. Best if served the same day. If Jenna's around they won't last long Grin

Varitions on the theme:
Rice Krispies Treats With M&M

Add to 1 cup of M&M to the mix I do this a 1/3 cup Durring step 2 above..

Chocolate dipped Rice Krispies Treat

6 ounces semi-sweet chocolate morsels or milk chocolate morsels, most chocolates will work for this one year we used the chocolate from a Terrys Rasbery dark chocolate ball here's how:
Once the treats have cooled, melt the chocolate over low heat.
Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
Turn, chocolate side up, and place in a baking dish or on a rack until set and let cool.
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Naria
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« Reply #10 on: April 12, 2009, 01:07:47 am »

Now I have to cook again next weekend!

I made the peanut butter cookies on Friday. They didn't turn out terrible or burn, they are actually really, really good.  Cheesy I'm so proud of myself.
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brat1083
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« Reply #11 on: April 12, 2009, 01:12:01 am »

Glad to here it  Thumbs Up W00T Goodjob
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Ali
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« Reply #12 on: April 12, 2009, 03:55:28 am »

damn, those peanut butter biscuits look good *drools*
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"They're a rum lot, the Yorkshire folk. You can't fool them, you certainly can't get away with much and they call a spade a spade. Or rather, they call a spade 'a bloody shovel'" Mark Addy
brat1083
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« Reply #13 on: April 12, 2009, 09:57:24 am »

damn, those peanut butter biscuits look good *drools*
I put in the metric conversion chart for my simmers that aren't on th US system I hope Its correct, I was think of you when I did that,.....cheers luv. next time your at the pub have an extra pint of Guinness for me love that stuff...
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Ali
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« Reply #14 on: April 12, 2009, 12:47:26 pm »

HAHA .. hate the stuff, but I'm off down the pub in a bit so I'll be sure to raise a glass of something to you!

but you know, I'm a bit long in the tooth to be metric - I'm an imperial lass, used to pounds and ounces - thank heavens for weighing scales with a little metric button!!
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"They're a rum lot, the Yorkshire folk. You can't fool them, you certainly can't get away with much and they call a spade a spade. Or rather, they call a spade 'a bloody shovel'" Mark Addy
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