1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg
For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon
Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
In a small bowl, combine the sugar and cinnamon.
Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
Place balls 2 inches apart on your prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
Showing posts with label bar cookie recipe. Show all posts
Showing posts with label bar cookie recipe. Show all posts
Wednesday, May 25, 2011
Tuesday, May 17, 2011
Chocolate Marshmallow Crumble Bars
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon baking powder
2 cups miniature marshmallows
1 cup creamy peanut butter
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 cups puffed rice cereal
1/4 teaspoon salt
Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan.
Cream together sugar and butter until fluffy; beat in eggs and vanilla.
In a separate bowl, mix together flour, walnuts, cocoa and baking powder; Stir into butter mixture and spread in the bottom of prepared baking pan.
Bake 15 to 20 minutes or until center is set. Sprinkle marshmallows evenly over top; bake for 3 minutes to melt. Remove from oven and let it cool down.
Combine chocolate chips and peanut butter in a medium saucepan; cook and stir over low heat until melted and smooth, about 3 minutes. Stir in cereal and salt and mix gently to combine. Spread the mixture over the marshmallow layer; let them cool down before cutting into bars. Store in the refrigerator.
Makes 18 bars.
1/2 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon baking powder
2 cups miniature marshmallows
1 cup creamy peanut butter
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 cups puffed rice cereal
1/4 teaspoon salt
Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan.
Cream together sugar and butter until fluffy; beat in eggs and vanilla.
In a separate bowl, mix together flour, walnuts, cocoa and baking powder; Stir into butter mixture and spread in the bottom of prepared baking pan.
Bake 15 to 20 minutes or until center is set. Sprinkle marshmallows evenly over top; bake for 3 minutes to melt. Remove from oven and let it cool down.
Combine chocolate chips and peanut butter in a medium saucepan; cook and stir over low heat until melted and smooth, about 3 minutes. Stir in cereal and salt and mix gently to combine. Spread the mixture over the marshmallow layer; let them cool down before cutting into bars. Store in the refrigerator.
Makes 18 bars.
Subscribe to:
Posts (Atom)