Tag Archives: light brown sugar

Quadruple Chocolate Spicy Cookies

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If you like chocolate & you like cookies, this is for you! Get ready to wear your favorite pajamas because when you try these chocolaty & spicy cookies, you’ll be ready to sleep the day away in heaven. It’s a simple addition to almost any chocolate chip cookie recipe that can take them to the next level. It’s time to turn a boring chocolate chip cookie into a quadruple chocolate chip cookie with a spicy kick.

These cookies are amazing & something different that everyone will love. I like to serve them with blueberry pie & ice cream or even by themselves. Because they are dry, you can pair them with almost anything that is moist or wet like ice cream or cakes.

Quadruple Chocolate Spicy Cookies
 
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Recipe type: Dessert
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Ingredients
  • Your favorite cookie recipe
  • 1 tsp Hershey's Cocoa Powder
  • ⅓ lb dark chocolate chips
  • ⅓ lb white chocolate chips
  • ⅓ lb milk chocolate chips
  • Ancho Chili powder
  • Light brown sugar
Instructions
  1. Take your favorite cookie recipe & substitute the light brown sugar for the dark brown sugar
  2. Put all of the ingredients from the cookie recipe into a bowl & before you mix, add a heaping tablespoon of Hershey's Dark Chocolate cocoa powder
  3. Buy 3-1 lb bags of different chocolate chips & add ⅓ of each bag to the mix
  4. Take the Ancho chili powder & hit it 8 times for some spice or 16 times for a real kick. The extra powders help make the cookie dry so the spice from the Ancho chili powder is able to come out after the chocolate taste is gone.

 

Critter Crunch

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Sara Says: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Critter Crunch
 
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Recipe type: Snack
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Ingredients
  • 1½ c. Crispix cereal
  • 1½ c. animal crackers
  • 1½ c. Honey bear-shaped crackers or cookies
  • 1 c. Bite-Sized Shredded Wheat
  • 1 c. miniature pretzels
  • 3 tbsp brown sugar, light or dark
  • ½ stick butter, cubed
  • 1 tsp cinnamon, ground
Instructions
  1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
  2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
  3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
  4. Pour butter over mixture & toss to coat. Evenly spread mixture on the baking pan.
  5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
  6. Store in an air-tight container.

 

Photo Courtesy of Lenore Edman on Flickr

Candy Coated Pecans

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Candied Pecans by Julie Magro on FlickrSubmitted by NutsOnTheNet.com
Serves 6-8

Ingredients

1 large egg white ¼ c. loosely packed light brown sugar
½ tsp vanilla extract 2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

Directions

  1. Preheat the oven to 250°F.  Line a baking sheet with parchment paper.
  2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy.  Add the brown sugar & vanilla & stir until smooth.
  3. Add the pecans & coconut, if desired, & stir until well coated.  Pour the mixture onto the prepared baking sheet & arrange in a single layer.
  4. Set aside at least 30 minutes & up to two hours.  Transfer to the oven & bake, stirring occasionally, for 1 hour.
  5. Immediately loosen the nuts with a spatula & set aside to cool.