cookies

Hawaiian Pineapple Bars

 

I’m loving these Hawaiian Pineapple Bars!  They are really easy to make and a fun change from the usual bar recipes.  The pineapple gives them a perfectly chewy edge with a soft center.

Tenaiya found this recipe on the Lost American Recipes website and sent it to me.  It originated in a compilation cookbook by the “Maui Extension Homemakers Council.”

Ingredients:

2 cups granulated sugar

1/2 cup butter, melted

4 eggs

20 oz. can crushed pineapple, well drained

1 cup chopped walnuts, optional

1 1/2 cups flour

1 tsp. salt

1 tsp. baking soda

In a mixing bowl, combine the butter and sugar.  Add the eggs and mix well.  In a separate bowl, mix the flour, salt, and baking soda.

Add the flour mixture to the butter/sugar mixture and mix well.   Add the pineapple and optional walnuts and stir until well-combined.

Pour batter into a greased 9 x 11 pan.  Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Let bars cool completely.  Cut into squares and store in an airtight container until potluck time!

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Peanut Butter Lovers Day!

Today is National Peanut Butter Lover’s Day and, of course, all of our peanut butter recipes are desserts!  Peanut butter with sugar or chocolate is always the best.  Here are our favorite recipes for all the peanut butter dessert lovers!:

Brownies with Peanut Butter Frosting and Salted Peanuts

brownies-pbutter-frosting-small

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

Dressed to Im-pretzel Cookies

Dressed to ImPretzel Cookies

Peanut Butter Bars

Peanut Butter Bars

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

Honey Cookies

Honey Cookies2

As a kid, I loved coming home to these Honey Cookies on a rainy day!  Today, it’s no different.  Both chewy and crispy, they are totally addicting.  I always think to make these for fall and winter potlucks, as they are the ultimate cookie comfort food.  But, really, they are good any time of the year.  And they make a big batch!

I have also made them gluten and dairy free* by substituting the flour for the Red Mill Gluten-Free 1 to 1 Baking Flour and they were just as amazing!

This recipe has been a favorite in my family for years.

Ingredients:

1 1/3 cup canola or vegetable oil

2 cups white sugar, plus extra for rolling

2 eggs

1/2 cup honey

2 tsp. vanilla

4 tsp. baking soda

1 tsp. salt

4 cups flour

Mix together the oil, sugar, eggs, honey, and vanilla in a large bowl.  Add the baking soda, salt, and flour and mix until well combined.

Roll the dough into one inch balls and then roll them in sugar.  Bake at 375 degrees for 10 minutes.

* Note:  Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!

Candy Bucket Cookies

Candy Bucket Cookies 2

Put your leftover Halloween candy to great use in these fun, delicious cookies!  Jeff Mauro made these on Food Network’s “The Kitchen” Halloween show last week and I knew that I had to make them.  Had a few friends over last night for a potluck and everyone loved them!

You can use any combination of chocolate candies.  I used Butterfingers, Reese’s Pieces, Peanut Butter M&M’s, Peanut M&M’s, Kit Kats, and Snicker Bars.  Would have loved to put in some Reese’s Peanut Butter Cups and regular M & M’s, but there weren’t any left in my son’s Halloween bag.  The more variation, the better as it makes every bite a surprise.  I avoided anything with too much soft caramel because I didn’t think they would hold up well during the baking process.

Ingredients:

2 cups plus 2 Tbsp. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup packed light brown sugar

1 1/2 sticks (12 Tbsp.) salted butter, melted then cooled slightly

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

1 large whole egg

1 large egg yolk

2 cups chopped leftover Halloween candy

Preheat the oven to 325 degrees.  Line two baking sheets with silicone baking mats or parchment paper.

Mix the flour, baking soda, and salt in a large bowl.  In a separate bowl, combine the brown sugar, butter, granulated sugar, vanilla, whole egg, and egg yolk.  Blend until smooth and combined, about 30 seconds.  Add in the dry ingredients and mix until just combined.  Fold in the candy pieces.

Using a 4-ounce ice cream scoop (I used a 1/4 cup measuring cup), put mounds of cookies on cookie sheet (give them lots of space as they will be big cookies).  Bake until slightly golden and puffy, about 14 to 17 minutes.  Let cool completely on a wire rack.  Then store in an airtight container until potluck time!