Hello Dollys

I’m sure you’ve had these before but maybe you don’t know them by the name Hello Dollys. These are nothing more than seven-layer bars but my mom always called them Hello Dollys so I can’t call them anything else. There is nothing different here than your normal seven layer bars but they are a holiday favorite of mine and the only time of year I make these. It’s nothing more than layers of butter, graham crackers, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, and coconut baked until lightly browned. While I make these with the traditional ingredients, one thing I love is that you can mix it up with whatever suits your fancy. Don’t like butterscotch? Try peanut butter chips or white chocolate. Don’t like walnuts? Try almonds or pecans. These are decadent, rich, gooey little pieces of heaven so enjoy every bite.

The ingredients:

Melt butter in the oven and top with graham cracker crumbs.

Begin layering other ingredients: chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, and coconut.

Bake in a 350ºF oven for 25 minutes until golden brown.

Additions: None

Omissions: None

Substitutions:

  • Fat-free sweetened condensed milk (I have NO idea why!)

Overall Rating: Love It

Source: Allrecipes.com

Oatmeal Toffee Cookies

I love cookies and if I had to pick a favorite, I’d have to say it’s peanut butter.  But, each and every time I eat an oatmeal cookie, I’m reminded just how much I love them as well.  My mom loved oatmeal cookies and made them often (without raisins) so I can’t help but think of my childhood with each bite.  These Oatmeal Toffee Cookies aren’t my mom’s old fashioned oatmeal cookies though.  These contain little toffee bits and are just as good as any oatmeal cookie you might like.  Want to make some easy drop cookies for a cookie swap or to leave for Santa?  I bet there won’t be a crumb left.

The ingredients:

Combine flour, oats, baking soda, and salt in a bowl and set aside.

Beat sugar and butter together with a mixer.

Add vanilla and egg.

Slowly add the dry ingredients and mix.

Stir in the toffee bits.

Drop dough by spoonful onto a baking sheet and bake for 11 minutes at 350°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Red Velvet Whoopie Pies

Things have been hectic lately so I haven’t been able to update my blog as much as I wanted to – sorry! But, I hope to make it up to you this week with days and days of cookies! The first cookie I’m spotlighting this week is the cute, melt-in-your-mouth treats, Red Velvet Whoopie Pies. Whoopie pies used to be something that people bought more often than made themselves but now they are becoming slightly trendy and there are even whoopie pie pans on store shelves. I made these red velvet cuties last year at Christmas and used a whoopie pie pan. I hated the way they looked. That pan is now in the bottom of a drawer and is doubtful to see the light of day again. Maybe I just didn’t do it right but they turned out like flat little cupcakes with a mushroom top – not at all what you want a whoopie pie to look like. This time, I used a small cookie dough scoop and a regular baking sheet and they turned out perfect. These are like pillows of red velvet cake and festive for the holidays!

The whoopie pie ingredients:

Mix together flour, cocoa powder, baking soda, and salt in a bowl and set aside.

Meanwhile, beat together butter and brown sugar.

Beat in egg and vanilla.

Add flour mixture and buttermilk alternately until thoroughly combined.

Here’s the good part – pour in an entire bottle of red food coloring and mix…carefully!

Drop dough by spoonfuls onto a baking sheet and bake for 7-9 minutes in a 375ºF oven.

The filling ingredients:

Better together softenend butter and cream cheese until smooth.

Fold in marshmallow creme.

I used a storage bag with a corner snipped off to easily and cleanly top one side of the whoopie pies with the filling.

Keep this in the refrigerator until ready to serve for up to four days.

Additions: None

Omissions: None

Substitutions:

  • 1/3-less fat cream cheese

Overall Rating: Like It

Source: Better Homes and Gardens Magazine

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