There’s no better way to spend time with your family than baking delicious cookies this holiday season. Want some Koi-Fly fan favorites to whip up with you fam? Check out our cookie, brownie, and bar recipes below!
Fudge Brownie Muffins
Chef: Stacey Grant, Founder & CEO
Story: This recipe has always been a favorite of mine since I was a little girl. My mom, sister and I would make brownies (and mostly eat the batter) whenever we had to bring something to a bake sale. They are always what I crave on those occasional moody days. Enjoy them warm with cold milk for extra satisfaction.
- Dunkin Hines Chewy Fudge Brownie mix
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup water
- 1 cup Godiva chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup peanut butter chocolate chips
- Preheat oven to 325ºF.
- In a bowl, mix together the Duncan Hines Chewy Fudge Brownie mix, oil, eggs, water, Godiva dark chocolate chips, white chocolate chips, and peanut butter chocolate chips.
- Pour mix into lightly greased cupcake pan, sprinkle peanut butter or white chocolate chips on top to your liking.
- Bake for 20 minutes – make sure they’re till gooey!
Chef: Erin Versaggi, Associate Producer
Story: When I was an intern at Koi-Fly, I needed a fun summer dessert to bring to our Guac-Off. I randomly decided to try out this old lemon bar recipe that I found in my mom’s recipe book. I made two batches, one for my family, and one for the koi-fly team. Both groups (totally to my surprise) loved them! They’re so easy to make and definitely great for any kind of event.
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flower
- 4 eggs
- 1 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 2 lemons, juiced
- Powdered sugar for garnish
- Preheat oven to 350º F.
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven. Make sure the base is a light gold color.
- In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour.
- Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
- Once cooled, sprinkle powdered sugar on top for garnish. Cut into squares or triangles before serving. Enjoy!
Chocolate Chip Corn Crisp Delight
Chef: Dave Bisson, Director of Production
Story: I love nachos. I love cookies. I wondered if there was a way to combine the two and a simple internet search gave me hope. Somehow this works! It may sound weird but the Fritos add a slightly salty crunch that guarantees this cookie will be the talk of your Holiday party!
- 4 tablespoons unsalted butter, softened
- 7 tablespoons sugar
- 1 large egg yolk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup corn chips (Fritos), broken into pieces
- Preheat oven to 350ºF and line a cookie sheet with parchment paper.
- In a medium bowl, beat together the butter and sugar until light and fluffy (about 1 minute). Add egg yolk and beat until combined.
- Sprinkle flour and baking powder on top and mix briefly just to combine.
- Stir in the chocolate chips and Fritos evenly.
- Scoop 12 dough balls, and space evenly on a cookie sheet.
- Bake for 10-12 minutes, until the edges of the cookies begin to brown.
Grammy’s Butter Cookies
Chef: Michaela Keating, Senior Marketing Coordinator
Story: Ever since I can remember, every Christmas was filled with lots of love, laughs, family, and of course, Grammy’s cookies. My Grammy sends over a big tin of cookies each year and my favorite is by far her butter cookies. These aren’t your average butter cookies though. Here’s the catch… my Grammy’s recipe does not include an egg! This makes the cookies super soft and tastes more like a sweet butter. Trust me, it’s a power move. These are simply delicious and I hope you love them as much as I do! Ingredients: 1 1/4 c. all-purpose flour 1/4 tsp. salt 1/2 c. (1 stick) butter, at room temperature 1/4 c. sugar 1/2 tsp. pure vanilla extract Directions:
- Heat oven to 350°F. In a medium sized bowl, whisk together flour and salt.
- In a large bowl, use an electric mixer to beat butter and sugar on high speed until fluffy. Reduce speed to medium, add in vanilla extract and continue to beat.
- Reduce mixer speed to low and gradually add flour mixture. Mix until fully added in. Then using a spatula, fold dough until it forms a ball.
- Fill your cookie press so it touches a baking sheet then squeeze and lift away. Make sure to space cookies 1 inch apart.
- Bake for 11-13 minutes until cookies are light golden brown around the edges. Let cool for 1 minute on sheets then move to cooling rack.
- Decorate cookies to your liking! (We always add sprinkles or chocolate chips!)
Mom’s Christmas Eve Cheesecake
Chef: Dan Weidel (ok my Mom..)
Story: Growing up we would often make the drive from Pennsylvania to Bighampton, NY where my Mom grew up. Her entire extended family has been getting together on Christmas Eve for as long as I can remember. Those trips always make my Mom so happy. We often bring this cheesecake, which is one of my absolute favorite holiday desserts, with us. I hope you love it as much as I do!
- Your choice, cookies (suggested – shortbread, gingersnap, oreo) OR nuts (suggested – walnuts, almonds, pecans w/ chocolate chips, etc.)
- ⅓ cup powdered sugar
- ½ stick butter, melted
- 5 large eggs, room temp
- 1 pt sour cream
- 2 packages cream cheese (16 oz total)
- 1 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
Directions: *Springform pan needed
- Preheat the oven to 300 degrees
- Crush cookies or nuts in a bag or in your food processor, add melted butter and powdered sugar.
- Push mixture into the bottom of your springform pan with a spatula or spoon to form crust.
- Separate eggs, whip egg whites in smaller bowl and set aside
- In a large bowl, mix egg yolks, sour cream, cream cheese, sugar, lemon justice and vanilla until light and foamy!
- Turn mixer to fold and fold in the stiff egg whites – only until blended.
- Gently pour into springform pan.
- Total Bake Time: 2.5 hours
- Bake for exactly 1 hour. After 1 hour, Turn off the oven and leave the cake in the oven for 1 additional hour. Open the oven door and leave the cake in for another 30 minutes.
- Chill before serving or serve at room temperature.
Tip: Cake often cracks, add fruit filling to hide them and dress up the cake before serving! ___________________________________________________________________________________________________________________
It was hard fought, inciting many difficult crew conversations in-house, but recently the Koi-Fly team decided to divulge some trade secrets to the public. We call it the Koi-Fly Educational Mini Series. Stay tuned as respected industry specialists from Koi-Fly and...
Where to Begin Karen stood in the back of her classroom in March and pondered what types of materials to take home in order to virtually teach. “Teachers in general have a very strong sense of place in their classrooms. Any teacher will tell you, you spend a lot of...