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THE SEMISWEET SISTERS

Two sisters who love to bake...

Loaded Oreo Reese’s Pieces Chocolate Chip Cookies

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Loaded Oreo Reese’s Pieces Chocolate Chip Cookies.

Soft thick loaded chocolate chip cookies with Oreo cookies for a cookies and cream flavor plus we added Reese’s Pieces candies! This is our families favorite go to chocolate chip cookie recipe. We use this recipe as a base to make all our favorite thick chocolate chip style cookies.

Recipe makes about 16 large cookies or 2 cookie sheets of cookies. I used a cookie scoop (amazon affiliate) that was about 2.5 Tablespoons in size.

If you want the cookies to turn out extra thick vs thinner then make sure to use semi-cold butter when you mix the dough or refrigerate the balls of dough for about 20 minutes before putting them in the oven to bake. What is semi-cold butter? I personally take the butter directly out of the fridge and microwave it in a bowl for about 10-14 seconds, this warms it up enough to mix it with my mixer but no so much that it is soft.

Loaded Oreo Reese’s Pieces Chocolate Chip Cookies
 
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Recipe type: Dessert
Ingredients
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup salted butter (2 stick) semi cold*
  • ¾ cup + 2 Tablespoons brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup semisweet chocolate chips
  • ½ cup Reese's Pieces
  • 4-5 Oreo's broken into small pieces
Instructions
  1. Preheat oven to 375 F. degrees. Grease cookie sheets or line with parchment paper.
  2. Use an electric mixer to cream brown sugar, sugar, & semi cold butter*(you want the butter to be a little cold, I took mine from the frig, microwaved it for 10-14 seconds, cut it into pieces then added it to the bowl).
  3. Add eggs & vanilla, mix.
  4. In a separate bowl mix flour, baking powder, baking soda, & salt together. Add to the creamed butter/sugar. Beat with mixer until everything is mixed in.
  5. Stir in chocolate chips, Reese's Pieces and Oreos.
  6. Scoop 2½ tablespoons of cookie dough into a ball (golf ball sized) & drop onto greased cookie sheet. (I used a large cookie scoop/ice cream scoop). Don't touch the dough with your hands or it will warm it up too much. If you want to use your hands then you will need to place the cookie sheet in the frig for 20 min. before baking so the cookies don't go flat.
  7. Bake 10-12 minutes or until the edges are just starting to brown.

 

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Easy No Knead Bread 5 Ingredients

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Easy No Knead Bread 5 Ingredients.

Easiest bread recipe I have ever made. My sister makes this on a weekly basis and I make it often too. No knead bread recipe. You don’t need a mixer or bread machine to make this. You simply stir it together by hand in a large mixing bowl for a minute.

Recipe made with only 5 simple ingredients: water, flour, salt, sugar, yeast.

Recipe makes 2 thin loaves of bread or you can make 1 wide loaf of bread.

  

Photo on left side above shows the dough after stirring it up. Photo of right side above shows the dough after it has risen for 2 hours covered.

  

Above photo on left side shows the loaves after being shaped. Photo on right side shows loaves after rising for 40 minutes.

You can brush the tops with melted butter after baking if desired.

Easy No Knead Bread 5 Ingredients
 
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Recipe type: Bread
Ingredients
  • 1½ Cups warm water (or use warm milk for a slightly softer bread)
  • 2¼ teaspoons or one packet of rapid rise yeast
  • 2 tablespoon sugar
  • 3¼ Cups flour
  • 1¾ teaspoons salt
Instructions
  1. Add yeast to large mixing bowl, next add warm water to activate the yeast. Let that sit for a few mins. Add the sugar in and let sit for another min. or two.
  2. Add flour & salt to the large mixing bowl & stir all the ingredients together.
  3. The bread should be just a little sticky but not too much, if it's really sticky & wet add a little extra flour, if the dough is super dry then add a little more water (sometimes I have to add a little extra water to mine).
  4. Cover the bowl but not airtight (I placed a clean kitchen towel over the top of the bowl) & let it rise for 2 hours.
  5. After 2 hours place the dough onto a well floured surface. If you want to make 2 smaller sized loafs of bread then divide the dough in half.
  6. Shape the dough by picking it up & using your hands to fold the edge of the dough under until you have a loaf shape with smooth edges. (My loaves were about 12" long) Place onto a greased cookie sheet.
  7. Using a serrated knife cut the loaf (about a ¼ inch) into the center & then also make one about 1 inch to the left of center & one to the right so the top doesn't crack while its baking.
  8. Let it rise for 40 more minutes.
  9. After the 40 minutes, preheat oven to 450 F. degrees BUT first place a metal 9x13 inch pan or a rimmed metal baking pan onto the bottom rack of your oven (*WARNING!!!*: Do Not use glass, it can explode or shatter!)
  10. When the oven is preheated place cookie sheet with bread onto the middle rack of your oven then quickly add 1 cup of water to the bottom 9x13 metal pan you have on the bottom rack. This pan is used to create a steam in the oven while the bread bakes, in the end it will make your bread have a nice hard crusty texture on the outside but still be soft inside.
  11. Bake for 15-20 minutes or until the top & bottom are a nice golden brown color. If your making 2 small loaves bake for 10-15 minutes.
  12. Remove from oven & let it cool for awhile so it will slice easier, then enjoy!

 

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Southern Tea Cake Cookies

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Southern Tea Cake Cookies.

Southern Tea Cake Cookies with a vanilla glaze and topped with sprinkles. Love these festive cookies.

 

Dough is pretty soft to work with and can be dropped onto the cookie sheet by the spoonful. I used a small cookie scoop (affiliate link) to make the dough balls. I hand mixed the cookie dough batter.

These cookies are super soft and cake like.

Recipe makes 24 small sized cookies. Let glaze set for a few minutes. If it is too thin or too thick then add more milk or powdered sugar to change the consistency. Top with sprinkles if you want to make them more colorful and festive. If not using salted butter, add 1/4 teaspoon salt.

Southern Tea Cake Cookies
 
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Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) salted butter, softened
  • ½ cup sugar
  • 1 large egg
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1½ cups All-Purpose flour
  • ½ teaspoon baking soda
  • Frosting Glaze:
  • ¼ cup (1/2 stick) butter (I used salted) melted
  • 1 Tablespoon milk
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a mixing bowl combine butter & sugar together. Stir in egg, sour cream and vanilla extract.
  3. Mix in flour and baking soda and stir well.
  4. Scoop by the tablespoon full (about 1" balls) onto cookie sheet.
  5. Bake for 10-12 minutes.
  6. Once cookies have cooled a little bit prepare glaze.
  7. In a small bowl mix together the melted butter (I microwave the butter to melt it), milk, powdered sugar, and vanilla extract. Pour over the tops of cookies using a knife or the back of a spoon to coat the tops. Top with sprinkles.
  8. Let glaze set a few minutes.

 

 

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Thick Dark Bittersweet Chocolate and Semisweet Chocolate Chip Cookies

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Thick Dark Bittersweet Chocolate and Semisweet Chocolate Chip Cookies.

One of my best chocolate chip cookie recipes! This cookie recipe calls for both bittersweet (dark) chocolate chips and semisweet chocolate chips. Such a good combo. Three cups of chocolate chips in total. I went a bit overboard with the chocolate chips because I wanted them really packed with chocolate, you can add less if you want. It seems most recipes use chocolate chips sparingly when it comes to chocolate chip cookies.

I took the photos while the cookies were still warm and the chocolate was melting. I used a cookie scoop (affiliate link) that was about 2.5 Tablespoons. Extra thick soft chocolate chip cookies. I used Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips for the dark chocolate and also their semi-sweet chocolate chips. 

Recipe makes about 16 large chocolate chip cookies or about 2 cookie sheets worth.

Thick Dark and Semisweet Chocolate Chip Cookies
 
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Recipe type: Dessert
Ingredients
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup salted butter (2 stick) semi cold*
  • ¾ cup  brown sugar
  • ½ cup + 2 Tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1½ cups bittersweet chocolate chips
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375 F. degrees.
  2. Use an electric mixer to cream brown sugar, sugar, & semi cold butter*(you want the butter to be a little cold, I took mine from the frig, microwaved it for 10-14 seconds, cut it into pieces then added it to the bowl).
  3. Add eggs & vanilla, mix.
  4. In a separate bowl mix flour, baking powder, baking soda, & salt together. Add to the creamed butter/sugar. Beat with mixer until everything is mixed in.
  5. Hand stir in both kinds of chocolate chips.
  6. Scoop 2½ tablespoons of cookie dough into a ball (golf ball sized) & drop onto greased cookie sheet. (I used a large cookie scoop/ice cream scoop). Don't touch the dough with your hands or it will warm it up too much. If you want to use your hands then you will need to place the cookie sheet in the frig for 15-20 mins. before baking so the cookies don't go flat.
  7. Bake 10 minutes or until the edges are just starting to brown.

 

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Bubble Bread From Scratch No Knead

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Bubble Bread From Scratch No Knead.

Homemade Bubble Bread from scratch with no knead dough recipe. Makes little pull apart bread that looks like mini dinner rolls. Soft. Fluffy. No knead recipe. Easy. I made 25 mini rolls aka bubbles of bread but you could make them smaller and make more.

 

No knead dough means you just mix it up in a bowl with a spoon then cover and let rise.

After rising you cut dough into little pieces and roll into balls.

 

Give them a little space on the baking sheet to rise. Photo on the left is before rise, photo on the right is after rise.

Makes about 25 little rolls depending on the size you make them.

 

Bubble Bread From Scratch No Knead
 
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Recipe type: Bread
Ingredients
  • 1 teaspoon yeast (quick active, instant)
  • ½ cup warm milk
  • 1¼ cups all purpose flour
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • 1 Tablespoon butter, softened
  • (milk for brushing the tops, optional)
Instructions
  1. Little sticky.
  2. Add ingredients to a mixing bowl in the order listed.
  3. Stir ingredients together until ball of dough forms. (You may need to add a little more flour or milk if it is not coming together to form a ball. The dough will be a little sticky).
  4. Cover loosely and let rise 1 hour or until doubled in size.
  5. On a lightly floured surface roll dough to form a rectangle, about 10x8".
  6. Cut into approximately 25 pieces. Roll into balls and place on greased cookie sheet or a cookie sheet lined with parchment paper.
  7. Let rise 1 hour or until doubled in size.
  8. Preheat oven to 325 F. degrees.
  9. Brush tops with milk before baking.
  10. Bake at 325 F. degrees for 18-20 minutes.
  11. Brush with melted butter after baking, if desired.

 

 

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Easy Classic Meatballs (Dairy Free Option)

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Easy Classic Meatballs. Dairy free version also included below.

An easy classic recipe for beef meatballs. I like to make these to add to spaghetti for dinner for some protein. My meatballs used to turn out a little on the dry side until I realized I was missing a key ingredient: milk or broth. It really helps to keep the meatballs tender and juicy while baking. If I am making it dairy free for people with dairy allergies I use beef broth (or even chicken broth) instead of milk. Either one works just fine.

I think they taste even better with spaghetti if you add them to your pot of pasta sauce on the stove so it can marinate a little bit before serving.

Tip* I use a cookie scoop (affiliate link) to make evenly sized meatballs and it also helps to speed up the process. If I want them to look perfectly round after scooping, I go through and hand roll them for a second on the baking pan.

Tip* If you only have plain bread crumbs (that is all I usually buy) then you can add some dried Italian herbs in if you want like oregano, parsley or basil. Garlic powder also makes a good addition.

 
Easy Classic Meatballs (Dairy Free Option)
 
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Recipe type: Main
Ingredients
  • 1 lb lean ground beef
  • ½ cup  Italian-style bread crumbs (or plain bread crumbs if that is all you have)
  • ¼ cup milk (or beef broth for dairy free)
  • ¼ teaspoon black pepper
  • 1 small onion, chopped (about ¼ cup)
  • 1 large egg
  • 1 Tablespoon ketchup (optional)
  • ¼ teaspoon salt (optional)
Instructions
  1. Preheat oven to 400°F. Line a rimmed baking pan with foil and spray with cooking spray or use parchment paper.
  2. In a large bowl mix all the ingredients together (I use an electric mixer).
  3. Roll mixture into about 24 balls about 1½" in size. Place on prepared baking pan. (I use a cookie scoop to make the meatballs). You can make the meatballs bigger if you want but you will need to adjust baking time.
  4. Bake for 18 to 22 minutes or until temperature reaches 160°F and center is no longer pink.
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