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One of my favorite Christ­mas mem­o­ries involves the candy my mom used to make as gifts for fam­ily and friends.
How slow a tur­tle crawls will be as fast as how these tur­tle cook­ies will be crawl­ing into my mouth.
This is so per­fect, as I am plan­ning a 12-days-of-Christmas assault on a local fam­ily, and this will fit nicely into the “2 turtle-doves” day.
Enter your email address to subscribe to this blog and receive notifications of new posts by email. Author Notes: This is the most requested dessert in our family and is from our Auntie in Raleigh, NC.
This cake is the birthday request for many of our family – including: Victoria, Leslie, Bill, Cindy, Olivia, Tori, Justin, Hayes, and Grace-e-roo. Cook slowly over medium to medium high heat to 230 degrees on candy thermometer or until a ? teaspoon of mixture dropped in cold water forms a softball. When thermometer reaches soft ball temperature of 234 degrees or when icing falls down on itself, or when a drop of icing into cold water will form a soft ball between your fingers, remove from heat. Can you guess the secret ingredient in this new recipe for the best-ever chocolate chip cookies? The secret ingredient in my chocolate chip cookies is none other than … cream cheese! In a medium bowl, whisk together the flour, baking soda and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Oh wow I’ve never thought to put cream cheese in cookies, bet they taste divine though!
One of her espe­cially won­der­ful treats were the tur­tle can­dies hand­made with her won­der­ful caramel recipe. Soft and chewy, with a lit­tle bit of pecan crunch, and driz­zled with beau­ti­ful caramel. Cover one large sweet potato in foil (shiny side inside) and roast it in the oven at 180 degrees celsius for about 45 minutes or until very soft.
All photographs, illustrations and designs are by Karen McLean, unless otherwise indicated.


Auntie’s name is Mary Capers Beddoes Barnes and many of the recipes on this site originate from her many years as a gourmet caterer. Let cakes cool in pans for 10 minutes, then turn out onto cake racks and cool completely – approximately 40 minutes. The tangy spread has become my latest baking obsession ever since I experimented with subbing a bit of it for butter in a classic chocolate chip cookie recipe.
A combination of the two sugars results in chewier cookies, while cookies made with only white sugar will be much crispier. The refrigeration period, which is anywhere from 2 to 72 hours, gives the ingredients a chance to bind.
Grab the cream cheese, bypass the bagels and get baking with my new go-to recipe for soft and chewy Secret Ingredient Chocolate Chip Cookies.
Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! I made Cream Cheese Choc Chip Cookies a few months ago and loved loved loved the results and what it did for them. I have a ton of cream cheese in my fridge needing to be used and I just happen to REALLY want chocolate chip cookies right now. My last experiment with cream cheese in cookies was not that good, it’s time for me to try it again!
I feel as though the cream cheese will give a slightly different dimension to the taste – in a good way!
The most important thing to remember when ordering a secret menu drink is that not all Baristas are familiar with the drink names. Depending on what drink you're ordering and what add-ins there are, be prepared for extra costs. A dol­lop of rich caramel buried lit­tle pecan legs, head and tail, leav­ing just enough exposed to sug­gest what it was, while the Gui­t­tard choco­late shell gave it the sat­is­fy­ing crunch that can only come from good qual­ity, tem­pered choco­late.
Combine all ingredients into a small saucepan and heat over medium heat until the mixture begins to bubble. Icing sets up fast and if it gets too stiff to spread add some milk or cream to thin it slightly.


The result is the softest cookie that pairs a perfectly chewy center with slightly crispy edges.
A cohesive dough is a better dough, and one that guarantees the cookies won’t spread too much while baking. Add the flour mixture, beating to combine, then stir in the chocolate chips.Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source. Like you, I swapped it for some of the butter and would like to play around more and see how far I can take it. Additions such as bananas will bring your total up, but remember that paying with a registered Starbucks card or with the Starbucks mobile app will earn you stars towards free rewards.
I was always enchanted with the tur­tles, and have made them sev­eral Christ­mas myself in honor of her tradition.
The raspberry chia jam is optional, however the tartness of the raspberries goes really well with the rich chocolatey muffins.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats. Love the secret ingredient – cream cheese is something we never go without in this house! Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.Bake the cookies for 9 to 11 minutes, or until golden brown.
Using a medium (#40) cookie scoop, form balls and place on a bak­ing sheet pre­pared with either parch­ment or lined with a sil­pat liner. Bake at 325 degrees F.



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