Neiman Marcus Cookies

I recently ate at Mariposa, the restaurant inside Neiman Marcus at the Houston Galleria, and decided to try one of their famous chocolate chip cookies. It was pretty good but I wanted to see if I could make it myself. I used the recipe below from Brown Eyed Baker (adapted slightly) and they came out wonderful. My father-in-law claims that they were the best cookies I've made so far (and I've made a lot of different cookies). 

Neiman Marcus Cookies
makes ~30 cookies

Ingredients:
2 1/2 cups rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
12 ounces semisweet chocolate chips
1 1/2 cups walnuts

Directions:
1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda, and salt. Set aside
3. In a stand mixer with the paddle/scraper attachment, cream together the butter and both sugars until light and fluffy (3-4 minutes). Scrape down the sides and beat in eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.
4. Using a medium cookie scoop, scoop cookies and place onto nonstick baking sheet about 2 inches apart. Bake for 10 minutes. Cookies should be lightly browned and set on the outside but still look a little undone in the middle. They will finish setting while cooling. Let cool 2-3 minutes on baking sheet than transfer to a cooling rack to cool completely. Store in an airtight container.

Peanut Butter Oatmeal Cookies

These are one of my favorite cookies! I'm a huge peanut butter fan and these definitely fit the bill. The recipes makes about 60 cookies. The last time I made them I froze half the batch and they were just as delicious as the first day!

Peanut Butter Oatmeal Cookies


Ingredients

1 cup peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 tsp baking soda
3 eggs
1 tbsp vanilla
1 1/2 cup all-purpose flour
4 cups rolled oats
1 cup Reese's pieces
1 cup Reese's mini peanut butter cups, chopped (about 15)

Directions

1. Preheat oven to 350 degrees
2. In a large bowl beat peanut butter and butter on medium speed for 30 seconds
3. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs, one at a time until combined. Beat in vanilla and as much flour as you can.
5. Stir in any remaining flour, oats, Reese's pieces and peanut butter cups.
6. Drop dough by spoonfuls (I used a small cookie scoop)2 inches apart onto ungreased cookie sheet
7. Bake for 10-12 minutes or until edges are light brown

Makes about 60 cookies

To freeze: place cookies into Tupperware, cover with plastic wrap, then Tupperware cover. Can freeze for up to 3 months.
To thaw: place cookies on counter until they reach room temperature

Peanut Butter Stuffed Peanut Butter Cookies

Ingredients

1/4 cup dry roasted peanuts, finely chopped
1/4 cup white sugar
1/2 tsp cinnamon
1/2 cup peanut butter
1/2 cup powdered sugar
1 roll refrigeratsd Pillsbury peanut butter cookies, well chilled

Directions

1. Preheat oven to 375 degrees
2. In a small bowl combine peanuts, white sugar, and cinnamon
3. Stir peanut butter and powdered sugar until well blended. Shape mixture into 24 (1-inch) balls
4. Cut cookie roll into 12 slices. Cut each slice in half making 24 pieces.
5. Shape one cookie dough piece around one peanut butter ball. Repeat with remaining pieces.
6. Roll each ball in the peanut mixture
7. Place balls on a greased cookie sheet 2 inches apart. Flatten with the bottom of a glass. Sprinkle with remaining sugar mixture and press into balls.
8. Bake 7-12 minutes or until edges are golden brown

Irish Cream Bundt Cake

Ingredients

CAKE:

1 cup chopped pecans
1 box yellow cake mix
1 package (3.4 oz) vanilla pudding
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

GLAZE:

1/2 cup butter
1/4 cup water
1 cp white sugar
1/4 cup Irish cream liqueur

Directions

CAKE:

1. Preheat oven to 325 degrees. Grease and flour Bundt pan.
2. Sprinkle pecans over bottom of pan
3. In a large bowl, combine cake mix and pudding mix. Mix in eggs, water, oil, and Irish cream. Beat 5 minutes on high speed. Pour mixture in Bundt pan over nuts.
4. Bake 60 minutes or until inserted toothpick comes out clean. Cool 10 minuted then invert onto serving tray.
5. While waiting for cake to cool, make the glaze.
6. In a small saucepan combine butter, water, and sugar. Bring to a boil and continue boiling for 5 minutes. Remove from heat and stir in Irish cream until combined.
7. Prick the top and sides of cooled cake. Pour glaze over top of cake and brush sides of cake until about 3/4 of the glaze is used.
8. Put cake back in Bundt pan and flip upside down. Poke holes in bottom of cake and pour remaining glaze over bottom of cake. Allow to set for about 10 minutes.

Mini Pecan Pies

These bring back memories of elementary school. My dad used to make pecan pies for my teachers. I remember them raving about about how good they were. Pecan pies are by far one of my most favorite desserts! Hope you enjoy them as much as I do.

Mini Pecan Pies

Ingredients:

• 2 boxes mini pastry shells (16 total)
• 2 eggs
• 3 tbsp melted butter
• 2/3 cup sugar
• 2 tbsp flour
• 1 cup light corn syrup
• 1 tsp vanilla
• 1 1/2 cup pecan pieces

Directions:

1. Beat eggs well. 
2. Add melted butter, sugar, flour. Stir together
3. Add syrup, vanilla and pecans.
4. Pour into unbaked pastry shells evenly distributing the mixture between shell
5. Bake at 350 for 35 to 40 minutes

Red Velvet Cake Balls

This is another easy dessert that is very versatile. You can change all the ingredients to combine your favorite flavors. My sister and I put this combination together.

Red Velvet Cake Balls

Ingredients:

1 box moist red velvet cake mix

1 container Betty Crocker rainbow chip frosting

1 cup white chocolate

assorted sprinkles

Directions:

1. Bake cake according to box directions.

2. Once baking is complete crumble warm cake in a large bowl. Add container of frosting and mix completely.

3. Form cake into quarter-sized balls. Freeze balls for about 1 hour, or until firm.

4. Melt white chocolate in microwave for about 1 minute or until completely melted.

5. Cover frozen balls with white chocolate. Top with sprinkles before chocolate begins to harden. You will need to do this pretty quickly since the balls are frozen the chocolate hardens very fast. Store in refrigerator until ready to serve.

Tip: We found the easiest way to coat the cake balls is to poke the bottom of the ball with a toothpick, then dip top into the white chocolate. Use a spoon to get the cake ball off the toothpick and place on a cookie sheet with wax paper.

Other yummy combinations:

*strawberry cake/cream cheese frosting/white chocolate or dark chocolate coating

*chocolate cake/chocolate frosting/dark chocolate coating

*spice or carrot cake/cream cheese frosting/white chocolate coating

*yellow cake/butter cream frosting/chocolate coating

Chocolate Drop Pretzels

I got this recipe from a friend at work. These are so easy to make (definitely kid friendly) and taste so yummy. How can you go wrong with pretzels, chocolate, and caramel?

Chocolate Drop Pretzels

Ingredients:

1 bag of Rolo candies

1 bag mini pretzels

1 cup whole pecans

1/4 cup white chocolate chips

Directions:

1. Preheat oven to 350.

2. Line pretzels on a cookie sheet lined with parchment paper.

3. Top each pretzel with a Rolo on the center.

4. Bake for 5 minutes, or until chocolate begins to melt.

5. As soon as you remove from oven top each with a pecan, smashing down the Rolo onto the pretzel.

6. Melt white chocolate chips in microwave until melted. Drizzle white chocolate over Rolo pretzels for decoration.

Chocolate Peanut Butter Trifle

Chocolate Peanut Butter Trifle

Adapted from Taste of Home Cookbook

Ingredients:

1 box family size brownie mix

1/2 cup chopped pecans or walnuts

1 package (10 oz) peanut butter chips

4 1/4 cups cold milk, divided

1/2 cup whipping cream

1/4 tsp vanilla extract

2 packages (5.9 oz each) instant chocolate pudding mix

1 carton (12 oz) cool whip, thawed

1/4 cup mini Reese's pieces

Directions:

1. Prepare brownie mix according to directions, add pecans or walnuts to the mix. Pour batter into a greased 13x9 baking pan.

2. Bake according to box directions. Cool on a wire rack.

3. In a heavy sauce pan, combine peanut butter chips, 1/4 cup milk, and cream. Cook and stir over low heat until chips are melted. Remove from heat, add vanilla. Cool to room temperature.

4. In a large bowl, whisk the remaining 4 cups of milk and pudding mixes for two minutes. Let stand for two minutes or until soft-set.

5. To assemble: crumble 1/2 the brownie mixture into a 4 qt. trifle bowl. Pack the brownie mix down into the bottom of the bowl. Layer 1/2 the peanut butter sauce, pudding, and cool whip; repeat layers.

6. Cover and refrigerate for at least 3 hours before serving. Sprinkle with Reese's pieces just before serving.

Snickerdoodle Cookies

I had been craving these cookies for while. I saw this recipe on the Betty Crocker website and decided to try them. They are extremely easy and very tasty. I only made one batch this time and they were all eaten in no time. I should have definitely made two batches.

Snickerdoodle Cookies

adapted from Betty Crocker

1 package (1 lb 1.5 oz) Sugar Cookie Mix

2 tbsp flour

1 egg

1/3 cup butter, softened

1/4 cup sugar

1 tsp cinnamon

Directions:

Preheat oven to 350

Combine cookie mix, flour, egg, and butter. Stir until a soft dough forms.

In a seperate bowl combine sugar and cinnamon

Roll dough into balls and cover with sugar/cinnamon mixture

Bake for 10-11 minutes