Cookies, Cake and Cobbler - three sweet ways to celebrate an end of summer sleep over.
I baked up a storm amidst the storm of my kids and a bunch of their friends.
BIG AND BUTTERY CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
1 1/2 teaspoon of vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 package of semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted
a large bowl, cream the butter, brown sugar, and sugar until light and
fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and
salt, gradually add to creamed mixture and mix well. Stir in chocolate
chips and walnuts.
Shape quarter cupfuls of dough into balls.
Place in an airtight container, separating layers with waxed or
parchment paper, cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper lined baking sheets.
a shallow indentation in the center of each with your thumb, reshaping
sides to smooth any cracks. Let stand at room temperature for 30
Bake at 400F for 10 to 12 minutes or until edges are
golden brown. Cool for 2 minutes before removing from pans to wire
Recipe adapted from Taste of Home, June/July 2012
BLUEBERRY DROP BISCUIT COBBLER
3 tablespoons plus 1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into 1/2 inch pieces
1/2 cup plus 1 tablespoon of creme fraiche
6 cups of fresh blueberries
2 tablespoons of fresh lemon juice
1 tablespoon of finely grated lemon zest
Heat the oven to 375F.
1 1/2 cups flour, 3 tablespoons of sugar, baking powder, and salt in a
large bowl. Add butter, using your fingertips, incorporate until only
pea sized lumps remain. Gently mix in creme fraiche. Knead in bowl until
a biscuit like dough forms, 5 to 7 turns.
Combine remaining 1 cup
sugar, remaining 3 tablespoons flour, berries, juice, and zest in a
large bowl. Toss to coat. Pour into an 8 by 8 glass baking dish or
divide among six 6-ounce ramekins.
Scatter biscuit topping over berries.
cobbler until juices are thick and bubbling and topping is cooked
through and a deep golden brown, 20 to 25 minutes for ramekins, 45 to 50
minutes for baking dish.
Let cool for at least one hour.
Recipe adapted from Bon Appetit, August 2012
BANANA SPLIT CAKE
1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) of cream cheese, softened
1 can (20 ounces) of crushed pineapple in juice, drained
2 packages (3.4 ounces each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping
1 cup chopped pecans
Mix crumbs, 1/4 cup sugar and butter, press onto bottom of 13 by 9 inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 bananas, arrange over pineapple.
Beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Just before serving top with nuts.
Recipe adapted from Kraft Foods, Best Loved Quick and Easy Recipes