Rolo Cookies

**Update 11/26/12:  So I have made these about…. 12 times over and they worked perfectly every time until now.  Either Rolo has changed their formula (some companies do because of allergy requirements or to remove trans fats as the Nabisco company did for the Oreo), or the changes I did made a big difference:  I froze the rolos instead of refrigerating them and I weighed my ingredients instead of scooping like I used to.  This recipe was not developed with weights, and maybe that’s it.  I’m not sure.  They still taste great though!  Just had oozers.**

**Update 12/12/2014:  Rolos must have changed.  The color and texture of the candy has changed AND they don’t sell them in 13 ounce packages anymore.  The package is now 11 ounces, but you pay the same price.  This decreases the yield of this recipe and you have leftover cookie dough which I just form into regular cookies.

These cookies have been a staple for about ten years or so.  They originated from a Quick Cooking or Taste of Home magazine that I used to receive back in the day before the internet exploded and that was the best place to get recipes.  Aside from my shortbread (that’s another blog post (tee hee Alton Brown reference)), these are one of the top requested cookies I make each year.

The cookie part is mostly chewy  and a tad crisp on the outside.  Don’t skip the white chocolate topping when giving out to people – it really makes these cookies stand out.

Rolo Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup + 1 Tb. sugar, divided
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 and 1/2 cups all purpose flour
  • 3/4 cup baking cocoa
  • 1 tsp. baking soda
  • 1 cup chopped pecans or walnuts, divided
  • 1 package Rolos (11 or 13 ounces), unwrapped
  • 1/4 cup white chocolate chips or almond bark

Instructions

  1. In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar. Add eggs and scrape the bowl to combine. Add vanilla and combine.
  2. In a medium size bowl, whisk together the dry stuff: flour, cocoa, and baking soda.
  3. Add dry stuff to wet stuff a little at a time. The batter will get VERY thick. I have to use my Kitchenaid mixer because the hand mixer can't handle the cookie dough. Mix until just combined.
  4. Stir in 3/4 cup nuts using the mixer. Cover and chill the dough for about an hour.
  5. Preheat oven to 375 degrees. In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts. Using a small cookie scoop, scoop cookie dough into balls (about 1"). Roll the dough ball around the Rolo. Dip into the nuts/sugar mixture. Place on the cookie sheet 1" apart.
  6. Bake for 7 minutes. The tops will just begin to crack.
  7. Once the cookies have cooled, melt the white chocolate. I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies. Hand out to friends or freeze up to 1 month.
http://www.whisktogether.com/2014/12/12/rolo-cookies/

Rolo Cookies
yield just over 4 dozen

1 cup butter, softened
1 cup + 1 Tb. sugar, divided
1 cup brown sugar
2 eggs
1 tsp vanilla
2 and 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp. baking soda
1 cup chopped pecans or walnuts, divided
1 package Rolos (11 or 13 ounces), unwrapped
1/4 cup white chocolate chips or almond bark

1.  In a large mixing bowl, cream the butter, 1 cup sugar and brown sugar.  Add eggs and scrape the bowl to combine.  Add vanilla and combine.
2.  In a medium size bowl, whisk together the dry stuff:  flour, cocoa, and baking soda.
3.  Add dry stuff to wet stuff a little at a time.  The batter will get VERY thick.  I have to use my Kitchenaid mixer because the hand mixer can’t handle the cookie dough.   Mix until just combined.
4.  Stir in 3/4 cup nuts using the mixer.  Cover and chill the dough for about an hour.
5.  Preheat oven to 375 degrees.  In a small bowl, mix the 1 Tb of sugar and 1/4 cup chopped nuts.  Using a small cookie scoop, scoop cookie dough into balls (about 1″).  Roll the dough ball around the Rolo.  Dip into the nuts/sugar mixture.  Place on the cookie sheet 1″ apart.
6.  Bake for 7 minutes.  The tops will just begin to crack.
7.  Once the cookies have cooled, melt the white chocolate.  I put mine into a ziplock sandwich bag and cut the tip off. Drizzle on cookies.  Hand out to friends or freeze up to 1 month.

 

 

Homemade Cereal Bars and Figure Friendly Freezer Meal Plan

Honey Nut Cheerio Bars on Whisk Together

 

Good morning!  I hope everyone had a fabulous Mother’s Day!

One person has requested the Figure Friendly Meal Plan that I have, so I will post it here.  This is a Freezer meal plan written by Wildtree.  You can use and purchase their ingredients (I sell them as well), or you can swap them out for your ingredients at home.  Some are easier to swap out than others.  Wildtree prides itself in all organic ingredients that are made in a peanut free facility.

Garlic and Herb Pork Chops
Shrimp Scampi
Lemon Rosemary Tenderloin
Opa! Greek Kabobs
Zesty Lime Fajitas
Opa! Greek Burgers
Italian Chicken Tenders
Baked Chicken Scampi
Herb Crusted Tilapia (or chicken)
Easy Tacos

Wildtree Everyday Freezer Meal Workshop_11 on Whisk Together

Please contact myself or your local Wildtree representative about the bundle and great recipes, shopping list and labels that come with it!

The recipe below is also freezer friendly!  You can totally make it with whatever ingredients you want.  Instead of Honey Nut Cheerios, you could use plain Cheerios, Chex, Cocoa Puffs, etc.  Instead of craisins, you could use any dried fruit.  Instead of peanuts, you could use another nut or eliminate the nuts altogether and add extra fruit.  Just make sure to keep the total measurements of liquids and dry ingredients the same.

Honey Nut Cheerio Bars_1 on Whisk Together

Homemade Cereal Bars and Figure Friendly Freezer Meal Plan

Ingredients

  • 3 and 1/2 cups honey nut toasted oat cereal (Honey Nut Cheerios)
  • 1/4 cup unsalted peanuts, chopped
  • 1/4 cup dried cranberries (Craisins)
  • 4 Tb. butter
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Prep a 7x11 pan with parchment, wax paper or nonstick foil on the bottom and sides.
  2. In a great big bowl (glass would be good), combine the dry stuff: oat cereal, nuts and dried fruit.
  3. In a medium pot, heat the butter, brown sugar and honey on medium heat. Bring to a boil. Stir constantly and let the mixture boil for 2-3 minutes.
  4. Remove pot from the heat and add the vanilla and ground cinnamon. Stir thoroughly.
  5. Drizzle hot mixture over the cereal mixture. Stir gently and quickly before it cools too much.
  6. Press into the prepared pan with a spatula. Cool for 1 hour. Cut into 12 bars.
http://www.whisktogether.com/2014/05/12/homemade-cereal-bars-and-figure-friendly-freezer-meal-plan/

Recipe adapted from Once a Month Meals

Flu Fighter Cookies

Flu Fighter Cookies_4 on Whisk Together

Book Update:  So, “The Screwtape Letters” is possible one of the weirdest (but in a good way) books I have ever read in my life.  Everything evil is good, and everything good/heaven is bad.  It is written in epistle form with Screwtape, a training devil, giving advice to his nephew and trainee, Wormwood.  Some interesting quotations so far:

-“Murder is no better than cards if cards can do the trick.  Indeed the safest road to Hell is the gradual one–the gentle slope, soft underfoot, without sudden turnings, without milestones, without signposts,…Your affectionate uncle, Screwtape.”
-“[God] will not be used as a convenience. Men or nations who think they can revive the Faith in order to make a good society might just as well think they can use the stairs of heaven as a shortcut to the nearest chemist’s shop.”
-“A moderated religion is as good for us as no religion at all—and more amusing.”
-“Courage is not simply one of the virtues, but the form of every virtue at the testing point.”

Recipe Update:  I need to change my format and place my recipe information first instead of second due to future changes in the website.  They will be good changes though!  These cookies are a great change of pace as well.  You know my love for all things oatmeal raisin?  And, you know how the kids and I LOVE soft, thick and chewy gingerbread cookies?  Well, imagine if an oatmeal raisin and walnut cookie married a gingerbread man and had a baby.  This cookie is their baby.  There are oats, raisins, dried cranberries, walnuts and brown sugar  Plus, the cookies contain fresh ginger, dark brown sugar, cinnamon and cloves.  The texture is more towards the cakey cookie than a chewy chocolate chip cookie.  Usually, I don’t like cakey, but it works well here with all the mix-ins.  Did I mention I really loved this cookie?  I ate like 12 in one day.  Anyway…

The cookies were good warm and out of the oven.  I actually liked them better a few hours later after they had cooled and the flavors melded together.  Plus, you get 3 dozen cookies with 1 stick of butter.  Who does that?  This recipe does!

Why are they called flu fighter cookies?  Because of their awesome ingredients.  The cookies probably will not fight the flu off… but eating them will make you happy and happy relieves stress which makes your immune system work better.  So, it’s all good.  Plus, here are the flu fighting ingredients listed in the photo.  Happy Baking!

*Freezer Tip*  Have leftover fresh ginger?  Wrap it in plastic wrap and freeze it in a plastic bag!  Use it as you go – the stuff lasts a long time in the freezer and still tastes great.

This is more of a “kitchen sink” recipe where you can add in what you like at the end.  Feel free to substitute out the add-ins (raisins, cranberries and walnuts) with your favorites.  You can add up to 3 cups of add-ins like different nuts, dark chocolate chips, milk chocolate chips, etc.

Flu Fighter Cookies_5 on Whisk Together

Flu Fighter Cookies
3 dozen

2 and 1/4 cups AP flour (or 1 cup white whole wheat and 1 and 1/4 cups AP flour)
1 and 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
pinch ground cloves
1/4 tsp. salt
1 stick (4 oz. or 8 Tb.) unsalted butter, softened
1 cup dark brown sugar (or light brown sugar)
2 eggs
1/4 cup molasses
1/4 cup Greek yogurt
1 Tb. fresh ground ginger
1/2 cup old fashioned oats
1 cup raisins
1 cup dried cranberries
1 cup toasted, chopped walnuts

1.  In a medium bowl:  whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
2.  In  a great big bowl:  cream the butter and sugar together for 2-3 minutes on medium until light and fluffy.
3.  Add eggs to the butter.  Scrape with a spoon.  Add molasses, yogurt and ginger.  Mix until incorporated.
4.  On low speed, add the dry flour mixture.
5.  On low, or by hand, add the oats, raisins, dried cranberries and walnuts.  Use immediately, or I like to refridgerate my dough at least 1-2 hours.
6.  Preheat oven to 375 degrees.  Scoop using a 1 Tb. size cookie scoop or spoon.  Bake for 10-12 minutes and cool on a wire rack.

Recipe adapted from Food Network

Butterscotch Fudge

Butterscotch Fudge_3 on Whisk Together

Recipe:   This was  a new Christmas recipe this year.  I like to test them out before posting and that is why this recipe and a few other “holiday” recipes will be posted after the holidays.  But, I would rather they be good recipes – and that is what pinning on Pinterest is for anyway, right?  This recipe is made similar to be old chocolate fudge standby recipe, but with a praline/nutty/butterscotch flavor and fudge texture.  Since it is candy, I did not alter the recipe if any at all.  Candy is more of a science than an art it seems.  I highly recommend making this and any other candy recipe in a stainless steel pot and not a non-stick pot.

If you want to make candy, go ahead and by a candy thermometer.  It saved me so much money in ingredients in the long run.  Always test it once a year to make sure it is accurate.  To do this, simply put your candy thermometer in a pot of water.  The boiling water should register 212 degrees.  If it is a little low or high by a few degrees, get another thermometer or adjust the temperature of the recipe.  So for example, if your thermometer reads 215 degrees when the water is boiling, then it reads 3 degrees high.  Make sure that when your caramel recipe asks to remove the pan at 238 degrees, that you take the pot off at 235 degrees.

 

Butterscotch Fudge
8×8 or 9×9 pan of about 16 pieces of fudge or 32 small pieces

1/4 cup (4 ounces or 1/2 stick) unsalted butter
3/4 cup (6 ounces) sour cream
1 cup (7.5 ounces) brown sugar
1 cup (7 ounces) sugar
2 Tb. light corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup (2 ounces) nuts (whole or coarse chop; I used walnuts and pecans would be awesome, too)
walnuts or pecans for topping

1.  Spray or butter an 8″ square pan for thick pieces or 9″ square pan for thinner pieces.  Line the pan with parchment.  Or, you could also use non-stick foil and I have had a lot of success with that as well.

2.  In a 2 or 3 quart pot (not non-stick):   Add your butter, sour cream, brown sugar, sugar, salt and light corn syrup.

3.  Stir over medium heat to melt the butter.  Clip the candy thermometer onto the pot once the butter melts.  Take the pot OFF the burner once it hits 238 degrees (F).

4.  Once off the burner, add the salt and vanilla.  Stir that in.  Add in your nuts.  Let sit for about 5 minutes.  Stir the fudge until it starts to thicken a bit. About 1 minute.  After 1 minute mine got almost so thick I couldn’t pour it into the pan.  Pour the mixture into the pan and let it sit until completely cool – about 2 to 3 hours if you can keep the family away from it for that long.

Butterscotch Fudge_1 on Whisk Together

Recipe from King Arthur Flour “Baking Sheet”  Holiday 2013

No Bake Rocky Road Bars – And Giveaway!!!

The only mistake I made with this recipe is not making a double batch.  These bars didn’t last at ALL.  I’ve made s’mores snacks before – usually with Golden Grahams cereal, marshmallows and chocolate chips with a little corn syrup.  But these are WAY better!  The toasted almonds add a lot to this recipe.  You could always substitute another nut like peanuts.  When I think of rocky road, I think of the Edy’s Rocky Road ice cream I grew up with as a kid which included almonds.

Notes:

-To toast the almonds, I have read that you can use the microwave.  It is hard to watch the nuts though doing this, so I just throw them into a pan on medium-low on the stove top.  I wiggle them around a bit for about 8-10 minutes or until you can start to smell them.  It’s easy to go overboard in the microwave.  I also tried to microwave the butter and chocolate mixture.  This worked okay until I added the marshmallows and it never seemed to come together properly.  Melting on the stove top seemed to work best.

-I only have a 9×9 pan and that is what I used for the photo above.  If you have an 8×8 pan – use that instead.

No Bake Rocky Road Bars
yield 8×8 or 9×9 pan

6 whole graham crackers, broken into 1″ pieces  (this is a little less than a sleeve of graham crackers)
2  and 1/2 cups mini marshmallows (6.25 oz)
1 cup (5 oz.) whole almonds, toasted and chopped coarse
4 Tb. butter, unsalted
8 oz. semisweet chocolate, chopped coarse – (I used 8 oz. chocolate chips… 12 oz. equals 2 cups, so 8 oz. of chocolate chips is 1 and 1/2 cups for those not weighing the ingredients.  Shame on you!  Just kidding  😉 )
2 Tb. light corn syrup

1.  Take a piece of foil a little larger than your 8×8 or 9×9 pan and grease it with shortening or butter.  I used non-stick foil here, so I didn’t have to grease anything.  I’m lazy like that.

2.  In a large bowl, mix up 1 cup marshmallows, the graham crackers, and the almonds.

3.  On low heat, melt the butter in a medium sized skillet or saucepan.   Dump in your marshmallows and melt those in with the butter.  Keep stirring until they are all melted in.  Now add your chocolate and corn syrup and stir that in until melted – should take less than a minute.

4.  Pour that melted chocolate mixture over the graham cracker/nut mix and fold it in quickly and gently.  When the chocolate has been incorporated, dump it all into the 8×8 pan and press down.  Put it in the fridge for a couple hours.  Cut and serve.

Recipe from America’s Test Kitchen Family Baking Book

GIVEAWAY

Because the people I’ve met through this blog are so awesome and because I love doing the blog – I decided to do a giveaway.  This is from me – not Amazon, or America’s Test Kitchen (oh I wish!) or some big name sponsor like Pepsi.

The rules are:

-You must be in the continental USA for shipping purposes (I’m sorry Sue!)
-You need to enter separate comments for the following:
1.  You “Like Whisk Together” on Facebook and like the webpage
2.  You “Subscribe to the Blog” via Email and subscribe
3.  Your favorite recipe EVER

So you can enter up to THREE times.

The winner will receive my favorite cookbook ever (so far):  Cook’s Illustrated by America’s Test Kitchen.  It pretty much has every good recipe of everything.   Like most people, I don’t like going through 10 different recipes for chicken fajitas, or gingerbread cookies, etc.   Though I did go through 10 different oatmeal raisin cookie recipes and I am okay with that.  So is the hubby.

Giveaway will end Saturday, August 11th at midnight.

Copyright © 2011 - 2018 Mary Ellen Riley All Rights Reserved. WP Plugins