Chocolate Jumble Cookies!
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Another Quick Tip to Make your day a little less complicated!
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Unwritten Recipes: Chocolate Chip Cookie Treat
Not every kitchen creation comes from a cookbook. Sometimes it's the story about the snack that makes it taste that much better! Learn the family secrets that make this unique cookie creation so special on this brand new episode of Unwritten Recipes with Felicia Levinson, a HooplaHa Original Series. Felicia, mother, thespian and comfort cook creator, concocts dishes from the recipes she learned from mother, grandmother and other special family moments. Every dish comes with a story and every one is packaged with love.
Thinking of making this recipe shown here for your friends and family? Check out Felica's blog Unwritten Recipes for written instructions of Felicia's Crunchy Jumble Cookies, as well as countless other tasty recipes. You can also stay connected to Felicia by following her on Facebook, Tumblr, or Pinterest.
This video was shot and edited by John Houghton. Want more HooplaHa Originals that are sure to satisfy any busy mom? Check Out the Just For Mom You Tube channel part of the HooplaHa network...and don't forget to smile!
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1960s COOKIES ???? from Betty Crocker's Cooky Book
Get ready for some serious holiday nostalgia as I bake three cookies from Betty Crocker's Cooky Book. This book has some of my most favorite Betty Crocker recipes, and it's my go-to for vintage holiday baking.
Betty Crocker's Cooky Book:
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BUTTERSCOTCH BROWNIES
1/4c butter, margarine, shortening, or vegetable oil
1c light brown sugar, packed
1 egg
3/4c flour
1tsp baking powder
1/2tsp salt
1/2 tsp vanilla
1/2c coarsely chopped walnuts
Heat oven to 350. If using butter, margarine, or shortening, melt over low heat. Remove from heat; stir in sugar until blended; cool. If using oil, just blen oil and sugar. Stir in egg. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Mix in vanilla and walnuts. Spread in well greased square pan, 8x8x2. Bake 25 minutes. Do not overbake! Cut bars while warm.
THUMBPRINT COOKIES
1/2c shortening
1/4c brown sugar, packed
1 egg, separated
1/2tsp vanilla
1c flour
1/4tsp salt
3/4c finely chopped nuts
Heat oven to 350. Mix shortening, sugar, egg yolk, and vanilla thoroughly. Measure flour by dipping method or by sifting. Blend together flour and salt; stir in. Roll dough into balls (1 tsp per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 apart on ungreased baking sheet; press thumb gently in center of each. Bake 10 to 12 minutes or until set. Cool. Fill thumbprints with jelly or tinted icing.
Thin Confectioners' Sugar Icing - Mix 1c sifted confectioner's sugar; 1 to 2 Tbsp milk, water, or cream; and 1/2tsp vanilla until smooth.
CHOCOLATE CRINKLES
1/2c vegetable oil
4oz unsweetened chocolate, melted
2c granulated sugar
4 eggs
2tsp vanilla
2c flour
2tsp baking powder
1/2tsp salt
1c confectioners' sugar
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place about 2 apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!
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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk:
- 1/4 Sheet Pans (to hold my prepped ingredients!):
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
- Butterie Flip-Top Butter Dish:
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Timestamps
0:00 Intro
0:57 Butterscotch Brownies
4:51 Thumbprint Cookies
11:45 Chocolate Crinkles
16:39 Cookbook Chat - Betty Crocker's Cooky Book (1963)
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PATREON:
INSTAGRAM: instagram.com/_cookingthebooks_
FACEBOOK:
WEBSITE:
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DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
Baking final project--- Fudge Jumbles
How to make chocolate oatmeal bar cookies using a recipe conversion from a single batch (9X9) to a double batch (10X15).
FUDGE MELTAWAY BARS! Retro Baking for a Very Vintage Holiday
Welcome to my vintage cookbook YouTube channel!
Looking for some retro baking ideas for the season? We wish you a Very Vintage Holiday with these fudge meltaway bars! These no bake cookies without peanut butter are simple to make and turn out delicious every time.
Here's a link to the ruler I used:
CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
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FUDGE MELTAWAYS
1/2C Butter
1oz unsweetened baking chocolate
1/4c granulated sugar
1t vanilla
1 egg, beaten
2c graham cracker crumbs
1c coconut
1/2c chopped nuts (optional)
1/4c butter
1T milk or cream
2C confectioners sugar
1t vanilla
1.5oz unsweetened baking chocolate
Melt 1/2c butter and 1oz chocolate in saucepan. Blend in granulated sugar, 1t of vanilla, egg, crumbs and coconut (plus nuts if you use them) into the butter-chocolate mixture. Mix well and press into an ungreased baking dish, either 9x13 or 9x9. Refrigerate.
Mix 1/4 softened butter, milk or cream, confectioners sugar, and 1t vanilla. Spread over crumb mixture. Chill.
Melt 1.5oz unsweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.
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KITCHEN TOOLS I LOVE:
OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
GIR: Get It Right Premium Silicone Spatula:
Lodge 12 Cast Iron Skillet: Lodge 12 Cast Iron Skillet:
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INSTAGRAM: instagram.com/_cookingthebooks_
DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
How to Make Fudge Jumbles
Do you remember Fudge Jumbles from the 1980s? Well, you can recreate these famous cookie bars when you make them from scratch. Relive this blast from the past.
This was originally posted on:
Recipe:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla
3 cups oats
12 ounces dark chocolate used 70% cacao
1 can Sweetened Condensed Milk (15 ounces)
2 tablespoons butter
Directions
Preheat oven to 325 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. In large bowl cream together 1 cup of butter and 2 cups brown sugar. When the sugar has been creamed together add in two eggs and mix well. Add vanilla. Add in the flour, baking soda, and salt slowly.
Place 3 cups of oats into a food processor, and process 4 or 5 times. Stir the oats into the cookie dough.
In a small pot over low heat melt together the chocolate, Sweetened condensed milk, and 2 tablespoons butter.
Set 1/3 of the cookie dough to the side, this will the be topping to the cookies.
Pat the remaining dough evenly into the pan. Place the chocolate on top of the cookie dough, spread it almost all of the way to the edge. Top with remaining 1/3 of cookie dough. Sprinkle the dough on top of the chocolate. Bake for 30 - 35 minutes or until the topping is light brown.
Allow the cookies to cook in the pan before cutting.
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