Basic Cookie Dough - Very versatile

This basic cookie dough recipe is great because you can make a bunch of different cookies easily with one basic recipe. One of my favorite variations is to add 3/4 cup dried cranberries, 3/4 cup semisweet chocolate chips, and 1/2 cup chopped pecans. Gourmet cookies easily and cheaply!

Basic Cookie Dough

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks of unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups desired add-ins

1) Whisk together flour, baking soda, and salt in a medium bowl; set aside.

2) Put butter and sugars in a bowl and cream with electric mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time; mix until combined. Mix in vanilla. Reduce speed to low, and add flour mixture; mix until just combined. Then mix in desired add-ins.

3) Drop batter by heaping tablespoon for each cookie, 2 inches apart on parchment paper lined baking sheets. Bake, switching positions of sheets about halfway through, until golden brown 9-11 minutes or until golden brown. (Keep an eye on it so they don't burn.) Let stand for 2 minutes and then transfer cookies to a wire rack, and let cool completely.

Makes about 3 dozen cookies

Suggested add-ins:

chocolate chips
oats
dried cranberries
peanut butter chips
white chocolate chips
pecans
walnuts
dried cherries
raisins
toffee bits
M&M's
almonds
shredded coconut
Reeses pieces

Be creative. If you want more than one ingredient add-in, mix and match, but don't exceed the 2 cup add-in measurement.



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Candied Carrot Ribbons

These taste great on top of carrot cake. I will say that they didn't atleast for me, turn out looking like ribbons, but it still tastes really good!

Candied Carrot Ribbons

4 large carrots, peeled
3 1/2 cups sugar

1) Using a mandoline or vegetable peeler, very thinly shave carrots lengthwise.

2) Bring 2 cups water and 1 1/2 cups sugar to a boil in a small saucepan, occasionally washing down sides of pan with a wet pastry brush. Reduce heat to medium; add carrots. Cook until carrots are translucent, about 25 minutes.

3) Bring 1 cup water and remaining 2 cups sugar to a boil in another small saucepan, washing down sides. Boil until sugar has completely dissolved.

4) Using a slotted spoon, transfer candied carrots to new sugar syrup. Discard old syrup. Let carrots stand until mixture is completely cooled. Carrot ribbons in syrup can be refrigerated, in airtight container, up to 3 days. Before serving, drain ribbons with a slotted spoon.



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Carrot Cake

This was my favorite cake as a kid and it makes such a wonderfully moist cake and the cream cheese frosting is so creamy and yummy. I like to top it with candied carrot ribbons to make it even fancier. That recipe will be posted as well.

Carrot Cake

2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots (about 8 medium)
1/2 cup chopped pecans
Cream Cheese Frosting Recipe

Thoroughly stir together flour, sugar, soda, salt, and cinnamon. Beat eggs until frothy; slowly beat in oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into three greased and floured 8 in. round cake pans. Bake at 350 deg. F. for 25 to 30 minutes or until done. Cool on racks, fill and frost with cream cheese frosting. Note: Can also bake in 13 X 9 pyrex dish for 45 minutes.

Cream Cheese Frosting
In a small mixer bowl, blend 4 tbs. softened butter and 6 oz. softened cream cheese. Gradually add 4 1/3 cups (one box) powdered sugar, beating until smooth and creamy. Stir in two tsp. vanilla extract or 1 tsp. vanilla and 1 tsp. maple extract.

TO MAKE CARROT CAKE WITH COCONUT AND PINEAPPLE:

Use only 3 cups of shredded carrots. Add 1 cup of drained, crushed pineapple and 1 cup of coconut when you add the carrots and nuts. Recipe is the same otherwise.

I recently made the coconut and pineapple version and it's even better than the original carrot cake which is hard to believe!



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Pretzel Pie Crust

This is a great twist to use instead of graham cracker crusts in key lime pies (then it would become a margarita pie), fruit pies, or ice cream pies.

Pretzel Pie Crust

1/3 cup butter
3 tbs. sugar
1 1/4 cups crushed pretzels (can easily crush in food processor by pulsing it)

Preheat oven to 350 degrees F. Spray 9 in. pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar (can also do in microwave). Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.



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Homemade Graham Cracker Crust

Save a bunch of money and easily make your own graham cracker crust at home, not like the expensive one in the picture. I like to use the cinnamon flavored graham crackers because they give such a good flavor.

Graham Cracker Crust

1 2/3 cups graham crackers, ground (5 1/3 oz.)
(I use 9 full graham crackers - 1 plastic package - then I process it in the food processor and it is so much easier than banging them in a bag with a rolling pin.)
1/4 cup sugar
6 tbs. melted butter

Combine all ingredients, mixing well. Firmly press crumb mixture evenly over bottom and sides of a 9 inch pie plate.

For frozen pies, crust may be used without baking. For other pies, bake at 350 deg. F. for 7 to 9 minutes.



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