Cappuccino Chocolate Bars
Yields: 50 bars
Cook Time: 15 minutes
2 1/2 cups flour
2 tablespoons instant espresso or coffee powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar
2 egg yolks
1 teaspoon vanilla extract
12 ounces white chocolate or 12 ounces white chocolate chips
 1. Preheat oven to 375 degrees F. Combine flour, coffee powder, baking powder and salt; set aside. In the bowl of an electric mixer, beat butter and sugar until fluffy; beat in egg yolks and vanilla. Gradually beat in flour mixture.
2. Line a 10-by-5-inch baking pan with foil; spray with cooking spray. Press dough into pan; prick surface of dough with a fork. Bake until edges are slightly browned, 15 to 17 minutes. While dough is still warm, cut into 1-by-3-inch bars with a large knife or pastry wheel; transfer bars to wire racks to cool.
3. Melt white chocolate; dip one end of each bar in chocolate. Cool on waxed paper.
White Chocolate and Peanut Butter Chip Cookies
Serving: 48
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
1 cup butter
6 ounces chocolate chips
6 ounces peanut butter chips
4 ounces white chocolate, grated
1 1/2 cup chopped walnuts
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 1/2 cup oatmeal
7. 2.0 cup King Arthur Unbleached All-Purpose flour
8. 1.0 tsp baking powder
9. 1.0 tsp baking soda
1. Preheat oven to 375°F.
2. Cream together butter and sugars.
3. Add eggs and vanilla.
4. Using a blender or food processor, grind the oatmeal until it turns to powder.
5. In a separate bowl, mix the oatmeal, flour, baking powder, and baking soda.
6. Add peanut butter chips, chocolate chips, white chocolate, and chopped walnuts.
7. Drop by tablespoons, 2 inches apart, onto an ungreased baking sheet.
8. Bake approximately 7 minutes.
Spiced Apple Crisp .
Serving: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
5 red delicious or Fuji apples, peeled, cored, and cut into wedges
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon apple pie spice
Juice of 1/2 lemon (1 tablespoon)
1/4 cup crushed shredded wheat
Pinch of ground cinnamon
1. Combine apples, water, cornstarch, spice and lemon juice in a medium mixing bowl. Mix well and place into a microwaveable container.
2. Microwave on high for 10 minutes, or until apples are soft and juice is thick and clear.
3. Divide among 4 dessert bowls. Top each serving with 1 tablespoon crushed shredded wheat and a sprinkle of cinnamon. Big Chocolate Chunk Nut Cookies
Serving: 12
Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 28 minutes
1 pkg. (18 oz.) Nestlé® Toll House® Refrigerated Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
1/4 cup (1.5 oz.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional)
1. Preheat oven to 350° F.
2. Crumble cookie dough into medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
3. Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Microwave morsels in heavy-duty plastic bag on high (100%) power (medium-high [70%] for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.
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