Chocolate Chip Cookies From Scratch Recipe – With An Interesting Twist

This is an interesting twist on the usual chocolate chip cookie recipe!  A mixture of butter AND vegetable shortening for a lighter, crispier texture, and a little bit of cinnamon that brings out the chocolate flavor!

I haven’t tried these yet, but I’m going to very soon.  I’ll let you know how they come out!  If any of you out there have tried it already, let me know!


Rainbow Slice Cookie Recipe

Rainbow Slice Cookie Recipe

This cookie is so good. Because you have 3 flavors in one bite.

In 1986 I lived in Albany with my husband and my 2 year old son.  I remember thats when I started to take my cookies and cakes serious.  After working a full-time job during the day, and my nights I baked cookies, and sold them.   That’s when NECESSITY turned into LOVE, and that’s why you’ll love these cookies.

Rainbow Slice Cookie Recipe

Rainbow Slice Cookie

1 cup margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

¼ cup finely chopped red candied cherries

1/3 cup semisweet pieces, melted

1/3 cup finely

Chopped walnuts

½ tsp. rum extract

1/3 cup flaked coconut

Line an 8” x 4” loaf pan with waxed paper.  In a large bowl, beat together margarine, sugar, egg and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blended.  Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To remaining portion, blend in rum extract.  Then add coconut.  Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.  To bake cookies preheat oven to 350 F (175C).  Invert pan of chilled dough on a board; peel off waxed paper.  Cut into 1/4-inch crosswise slices.  Cut each slice into 3 equal pieces.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets;  cool on racks.

Makes 84 cookies

(Recipe is from HPBooks Cookies, 1983)

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Macaroon Cake Recipe

Try this gooey and delicious Macaroon Cake!!

My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood.  The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval.  This cake is made in a 13 x 9 pan to get full effect.

Macaroon Cake Recipe

Macaroon Cake

2 cups flour

1 ¼ cups sugar

1 ½ tsp. baking power

1 tsp. salt

½ tsp. baking soda

1 cup sour milk*

½ cup soft margarine

3 eggs

3 envelopes pre-melted unsweetened chocolate

1         tsp. vanilla

*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.

Macaroon Topping

15 oz. can sweeten condensed milk

2 2/3 cups flaked coconut

1 tsp. vanilla

Combine in a bowl and stir it together until coconut is completely coated.


Grease and flour a 13 x 9 inch pan.  Combine all ingredients in large bowl.  Blend 30 seconds on low, 3 minutes on medium.  Pour batter into pan.  Carefully spoon Macaroon topping over batter.  Bake at 350 for 35 – 40 minutes, or until it springs back.

I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.


Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

This Chocolate Peanut Butter Balls candy recipe came from my mother-in-law and is a favorite of my husband’s.  If you like peanut butter cups, you’ll love these!

Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

2 Cups Peanut Butter

1 stick margarine (softened)

1 pount confectioner’s sugar

Candy Kisses (you’ll need approximately 1 “kiss” per ball)

1/4 stick Parafin Wax (cut into small pieces)

Mix the first 3 ingredients well, using your hands if necessary.  Roll into balls about 1 inch in diameter and place on a waxed-paper lined cookie sheet.  Refridgerate for a couple of hours (overnight is best).  Melt the parafin wax and candy kisses in a double-boiler (use 1 kiss per ball, plus maybe 10 extra to be safe).  Make sure the wax and chocolate are mixed well.  Drop cold balls into chocolate 1 at a time, coating each well and lifting them from the chocolate, using 2 teaspoons, and placing them back on the waxed-paper lined cookie sheet.  Refridgerate again until they are easy to handle.  Then place them in a plastic lined container in layers separated by waxed paper and store them in the refridgerator, or even in the freezer if you will be keeping them for a long time.

If you like this Chocolate Peanut Butter Balls candy recipe, please click “Like” below!  Enjoy, and try not to eat too many!!