Jumbo Chocolate Chip Turtle Pudding Cookies: Cookie Dough with Options

Jumbo Chocolate Chip Turtle Butterscotch Pudding Cookies 

Counterclockwise: Jumbo Chocolate Chip Turtle Pudding Cookies, Jumbo Triple Chocolate Chip Pudding Turtle Cookies, and Jumbo Marble Chocolate Chip Turtle Pudding Cookies

Hi everybody :)

    CRAVING COOKIES ?  TRY COOKIE DOUGH WITH OPTIONS!

I had plenty of turtles candies left over from the Chocolate Turtle Pudding Poke Cake, that I decided to use some in these cookies. I've seen the idea of stuffing cookies with candies and even other cookies done a lot on Pinterest.  So I had to join in on the bandwagon. I sandwiched the turtles between the chocolate chip cookies for a double chocolaty  delight.

I wanted to have a little fun with the color of the cookies also, so I made the first one; golden brown, the second; chocolate, and the last a marbleizing of the first two.  Let's get it stared...

Here's one of the Jumbo Triple Chocolate Chip Turtle Cookies; pull apart to reveal  the turtle goodness inside. 

Jumbo Chocolate Chip Butterscotch Turtle Cookies adapted Southern Living 1982 Annual Recipes

The Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon instant coffee granules
1 teaspoon soda
1/2 teaspoon salt
1 (3.4 ounce) box instant butterscotch pudding mix (not shown)
1 (12-ounce) package semisweet chocolate morsels (I used Ghirardelli Milk Chocolate)
1 cup chopped pecans
18 turtle candy pieces
 
Cream butter and shortening; gradually add sugars, beating until light and fluffy.

Add eggs and vanilla, beating well. 

Combine flour, soda, coffee granules, and salt; add to creamed mixture, beating well. Stir in  pudding mix, chocolate morsels, and pecans.

Shape dough into 1/4 cup balls, divide balls in halves. 

Place a turtle candies between the halves and press back together. Continue as directed in baking.

 From ball - 2 halves - 2 halves; 1 topped with turtle = 1 big stuffed cookie

Drop dough by scant one-fourth cupfuls onto ungreased cookie sheets. (I used a Silpat Baking Mat  Bake at 375° for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 2 dozen (I got 18 BIG Cookies)

 What I Did and or Think:

The changes I made are in Bold Print, Italic, and Purple. Another great way to change up this recipe is to chop the turtle candies into pieces and add them along with the chips and nuts. Vanilla or cheesecake instant pudding can be used in the place of butterscotch, try the chocolate pudding mix with the chocolate version.

TIP:  To get the gooey center, press down on the center slightly when remove from the oven.

I also love to make cookies in advance, here's what I did:
  
Make Ahead Instrustions: adapted Make-Ahead Meals For Busy Moms  
Prepare and shape dough as directed.  Place the cookie dough on a large sheet pan in a single layer. Cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough in labeled freezer bags and freeze up to 2 months. Be sure to write the cooking directions on the bag.

To Cook:
Cover a large sheet pan with parchment paper and place the frozen cookie dough on it about 2 inches apart. Thaw the cookie dough at room temperature for 45 - 60 minutes. Preheat the oven to 375°F and bake for 10 minutes.
 


 

Jumbo Chocolate Chip Turtle Pudding Cookies (recipe shown above)

Below are 2 More Options:


















For Jumbo Triple Chocolate Chip Turtle Pudding Cookies add 2 tablespoons cocoa along with the flour mixture.

For Jumbo Marble Chocolate Chip Turtle Pudding Cookies combine the 2 to have a marbling effect.

The Taste: Wonderfully Delicious!! If you love chocolate, turtles, coffee and butterscotch flavors in your cookies, these cookies are for you!  ANOTHER GREAT REPEAT!


ENJOY! Come again...

Linked to:
 
Kathe With an E You're Gonna Love It  
Crazy Sweet Tuesday Crazy for Crust 
Trick or Treat Tuesday: Inside BruCrew Life 
Tasty Confessional: Crafty Confessions
Show Me What You Got Tuesday's at ODH 
The Winthrop Chronicles Link Party 
Tasty Tuesday (Food Only) @ Naptime Creation
 Sweet 2 eat Baking: Sugar Slice Sunday Link Party

Quick Hot Cocoa: Cold Outside? Warm Up In Minutes!

Quick Hot Cocoa

                 Cold Outside? Warm Up In Minutes!

   
Hi everybody :)

Is everyone feeling the cool breeze of Jack Frost yet? It's slowly creeping down to the southern states. You want a quick and easy chocolaty solution to warming up in a matter of minutes? This hot cocoa may be your answer. In 5 ingredients or less and 3 minutes over the stove top help makes this recipe a quick fix. It is done in single-servings but can easily be doubled or tripled. 

Quick Hot Cocoa adapted Southern Living 1982 Annual Recipes
2 teaspoons cocoa; or to taste
2 teaspoons sugar; or to taste
1/4 cup water
3/4 cup milk
Miniature marshmallows (optional)
 
Combine first 3 ingredients in a small saucepan, and bring to a boil, 

Boil 3 minutes, stirring constantly. Stir in milk; heat to boiling point (212°). 

Top with marshmallows, if desired. Serve immediately. Yield: 1 cup.

What I Did and/or Think:

For Quick Mocha Hot Cocoa add about 1/2 teaspoon instant coffee or 1 teaspoon Kahlua to your mix.

I think this is a good basic recipe, that can be adjusted to your taste so it's worthy of a REPEAT

ENJOY! Come again...
Linked to Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
The Bulletin Board @ Mrs Happy HomemakerMarvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor  
Sew Can Do - Craftastic Monday Link Up Party
The Chicken Chick: Clever Chicks Blog Hop 
Jaime @ Mom's Test Kitchen 
Flour Me With Love: Mix it up Monday!

Lemon-Streusel Oatmeal Muffins: Breakfast Is Served

Lemon-Streusel Oatmeal Muffins: Breakfast Is Served 

 Oatmeal Love Part 2: Oatmeal Muffins

Hi everybody :)

It that time again, "Welcome to another Breakfast Is Served Sunday".  I hope you all enjoyed and had a safe holiday.   If you're just tuning  in to my post every Sunday I post a Breakfast Is Served.  Last week breakfast, Jammin' Oatmeal,  was one of the ways I love to eat my oatmeal. 

Continuing my love for the oats, today post is all about the oatmeal, part 2: Oatmeal muffins.  Let's get it started...

Oatmeal Muffins adapted Southern Living 1982 Annual Recipes

Ingredients

   1 cup quick-cooking oats, uncooked
   1 cup buttermilk
   1 cup firmly packed light brown sugar
   1 egg, slightly beaten
   1 3/4 all-purpose flour
   1 teaspoon baking powder
   1 teaspoon baking soda
   1 teaspoon salt
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground cloves (I used nutmeg, freshly grated)
   1/4 teaspoon ground mace (I used allspice)
   1/2 cup vegetable oil
   1/2 teaspoon grated lemon rind
   1/2 cup raisins

Combine oats and buttermilk in a large bowl;  let stand 1 hour. 
Add brown sugar and egg: mix well.


Combine next 7 ingredients. 

 Stir into oat mixture. Stir in oil. grated lemon rind, and raisins.

Spoon into greased muffin pans, filling one-half full. Bake at 400° for 20 minutes. Yield: about 1 1/2 dozen. (I used jumbo muffin pans; see detail below)


Tip: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.

Note: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350° for 15 minutes or until hot.

 

















What I Did and/or Think:
The changes I made are in Italic and Purple. 

This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I made 7 Jumbo muffins.

To up the lemon flavor I added a Lemon-Streusel Topping and Lemon Glaze to the muffins; recipe below.

The Taste: DELICIOUS!!!  Soft tender oatmeal muffin with bits of raisins and lemon flavor combined. I love the flavor, taste, and smell of these muffins. They are definitely worthy of REPEATING!
 
For the Lemon-Streusel Topping:  Optional
1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon 
1/4 teaspoon salt
1/2 cup parked brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans 
1 tablespoon lemon zest

Mix flour, oatmeal, cinnamon, salt, nuts, sugar; cut in butter until crumbly. Toss in nuts and
zest. You can cut this recipe in half if you like, because some will be leftover after sprinkling (just let the salt stay as is). 

Lemon Glaze: Optional
1 tablespoon Lemon juice
1/4 cup Powder sugar
1 teaspoon Butter

ENJOY! Come again... 

Linked to:

BYOB @ girlichef: BYOB - Bake Your Own Bread
Nifty Thrifty Sunday
Everyday Moms Meals  
Think Pink Sunday @ Flamingo Toes Get Your Party On
WTFab: Sunday Funday Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Mop Up Mondays - I Should be Mopping the Floor 
Marvelous Mondays @ This Gal Cooks 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
The Bulletin Board @ Mrs Happy Homemaker 
Sew Can Do - Craftastic Monday Link Up Party 
The Chicken Chick: Clever Chicks Blog Hop
Jaime @ Mom's Test Kitchen 
Flour Me With Love: Mix it up Monday!
Carole's Chatter: Muffin & Cupcake Links Food Friday