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Debbi Fields

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Free Recipes from Debbi, Mrs Fields' Cookies!

Mrs. Fields' Chocolate Chip Cheesecake
Mrs. Fields' Coffee Toffee Chocolate Crunch
Mrs. Fields' Triple-layered Lemon Bar
Mrs. Fields' Super Fudge Brownies
Mrs. Fields' Carrot Fruit Jumbles
Mrs. Fields' Nutty White Chunk Cookies
Mrs. Fields' Surprise-Filled Cookies
Mrs. Fields' Macadamia Nut Brittle
Mrs. Fields' Chocolate Meringue Puffs




Compliments of Debbi Fields

Chocolate Chip Cheesecake
 

Preheat oven to 350 degrees F.

To prepare the crust: Grind cookies into fine crumbs using a blender or a food processor fitted with a metal blade. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan, andrefrigerate while preparing the filling.

To prepare the filling: Beat cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add the eggs and vanilla, and mix until smooth.

Using a wooden spoon, stir in 1 cup of the chocolate chips. Pour filling into the crust-lined pan, and smooth top with a spatula. Sprinkle the remaining 1/2 cup chocolate chips evenly over the top. Bake 30-40 minutes. Turn oven off and leave cheesecake in oven for 1 hour to set.

Remove from oven and chill in refrigerator until firm, about 3-4 hours.

Crust:
1 cup (5 oz.) chocolate cookie crumbs
2 Tbsp. salted butter, softened

Filling:
16 oz. cream cheese, softened
1 cup white sugar
2 cups (16 oz.) sour cream
3 large eggs
1 Tbsp. pure vanilla extract
1 1/2 cups (9 oz.) semisweet chocolate chips, divided

Yield: 12-16 servings

Enjoy!

Love Debbi~<3


Mrs. Fields' Coffee Toffee Chocolate Crunch


 

6 Tbsp. salted butter
I cup white sugar
1/4 cup water
2 tsp. coffee liqueur
1/4 tsp. baking soda
1/2 cup (3 oz.) semisweet chocolate chips

Lightly grease a 9-by-13-inch glass baking dish. In a heavy 2-quart saucepan, combine butter, sugar and water. Heat over medium temperature, stirring with a wooden spoon until sugar dissolves. Cover pan for 2 minutes to wash down any sugar crystals. Uncover pan and increase heat to high. Without stirring, continue cooking until mixture begins to turn golden brown.

Quickly remove from heat; stir in coffee liqueur and baking soda. Pour
immediately into prepared baking dish. Spread thin with a wooden spoon.

Cool to room temperature.

In a small saucepan, melt chocolate chips, stirring constantly until smooth. Then, dip a fork into the chocolate and drizzle lattice patterns over the toffee candy. Let stand until chocolate is set. Break toffee into irregular-sized pieces. Store in an airtight container.
 

Enjoy!

Love Debbi~<3


Triple-layered Lemon Bars


 

Crust:
1/2 cup salted butter, softened
1/4 cup confectioners' sugar
I tsp. pure vanilla extract
I cup all-purpose flour

Cream Cheese Filling:
8 oz. cream cheese, softened
1 1/2 cups confectioners' sugar
I large egg
I tsp. pure lemon extract

Lemon Curd:
4 large egg yolks
I Tbsp. cornstarch
3/4 cup white sugar
3/4 cup water
2 medium lemons grated for 2 tsp. lemon peel, and squeezed for 1/4 cup fresh lemon juice
2 Tbsp. salted butter, softened

Topping:
2 Tbsp. confectioners' sugar

Yield: 12 servings
Preheat oven to 325F.

To prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8-by-8-inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.

Prepare the cream cheese filling while the crust is baking. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.

To prepare the lemon curd: Blend the egg yolks with the cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to cool the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

To assemble the bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rock. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

Check the lemon curd to see if it has reached the desired consistency. If it thickly coats the back of a spoon, it is ready. Add the butter and lemon peel and proceed as directed above.

Enjoy!

Love Debbi~<3


Super Fudge Brownies

6 oz. unsweetened baking chocolate
I cup salted butter, softened
4 large eggs
2 cups white sugar
I Tbsp. pure vanilla extract
1/2 cup all-purpose flour
I cup (6 oz.) semisweet chocolate chips

Yield: 16 brownies, 2 inches square

Preheat oven to 300=B0 F. Grease an 8-by-8-inch baking pan.

Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes. Add sugar and blend on low until thoroughly combined.

Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly. Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in center should come out clean. Do not overbake.

Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.
 

Enjoy!

Love Debbi~<3


Mrs. Fields' Carrot Fruit Jumbles

2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/4 tsp. salt
1 cup quick oats (not instant)
3/4 cup dark brown sugar, packed
3/4 cup white sugar
I cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups grated carrot (2 or 3 medium carrots)
1/2 cup crushed pineapple, drained
1 cup (4 oz.) chopped walnuts

Yield: 4 dozen

Preheat oven to 350F.

In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set aside.

In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl.

Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined. Batter will  appear lumpy.  Add flour mixture and blend at low speed until just combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 11/2 inches apart. Bake 13-15 minutes, taking care not to brown cookies. Immediately transfer cookies with a spatula to a cool, flat surface

Enjoy!

Love Debbi~<3



Mrs. Fields' Nutty White Chunk Cookies


 

2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
3/4 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1 cup (4 oz.) pecans, chopped
1 1/2 cups (8 oz.) white chocolate bar, coarsely chopped

Preheat oven to 300° F.

In medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture, pecans and white chocolate, and blend at low speed until just combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 20-22 minutes or until edges just begin to turn golden brown. Use a spatula to transfer cookies immediately to a cool, flat surface.

Enjoy!

Love Debbi~<3



Mrs. Fields' Surprise-Filled Cookies

2 1/2 cups all-purpose flour
1/2 tsp. baking powder
I cup salted butter, softened
I cup white sugar
I large egg
2 tsp. pure vanilla extract
I cup fruit jam

Yield: 4 dozen

Preheat oven to 300° F.
In medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.

In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.

Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon bailer, scoop out the center of the dough bails. Do not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.

Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

Enjoy!

Love Debbi~<3



Mrs. Fields' Macadamia Nut Brittle

   1 1/2 cups (9 oz.) whole macadamia nuts
    6 Tbsp. salted butter
    1 cup white sugar
    l/4 cup water
    l/4 tsp. baking soda
    1 tsp. pure vanilla extract
    Yield: About 1 pound of brittle

Lightly grease a 9-by-13-inch glass baking dish. Equally distribute macadamia nuts over bottom of dish. Set aside.

In a heavy 2-quart saucepan, combine butter, sugar and water. Place over medium heat and stir with a wooden spoon until sugar dissolves. Let pan stand covered for 2 minutes.

Uncover pan and increase heat to high. Continue cooking without stirring until mixture begins to turn golden brown. Quickly remove from heat; stir in baking soda and vanilla extract. Pour immediately over macadamia nuts in prepared baking dish. Spread with a wooden spoon.

Cool to room temperature. Break into irregular-sized pieces. Store in an airtight container.
Enjoy!

Love Debbi~<3



Mrs. Fields' Chocolate Meringue Puffs


 

2 oz. unsweetened baking chocolate
3/4 cup confectioners' sugar, sifted
3 Tbsp. unsweetened cocoa powder, sifted
3 large egg whites
1/2 tsp. cream of tartar
1/2 cup white sugar

Yield: 2 1/2 dozen

Line baking sheets with foil.
Finely chop baking chocolate square in a blender, and set aside.
In a small bowl combine confectioners' sugar and cocoa with wire whisk.
In a medium bowl beat egg whites and cream of tartar with an electric mixer
at medium speed until mixture thickens. Increase speed to high, while adding
sugar slowly. Beat until mixture forms stiff peaks and turns glossy.

Gently fold in cocoa mixture and chopped baking chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks.

Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets.

Preheat oven to 200° F.

Allow meringues to dry at room temperature for about 45 minutes or until not sticky. (Don't try making these on humid or rainy days.) Bake for 1 hour.

When cool, remove from foil with a metal spatula.

Enjoy!

Love Debbi~<3



Compliments of Debbi Fields



 
 

FreeIncentive Program for Teachers To Motivate Students!

Mrs. Fields Cookies Launches National Search for 'Smart Cookies'

Teachers may call 1-800-MRS FIELDS for their free "One Smart Cookie Club" kit.

Mrs. Fields Cookies started 1999 off with a bang with the launch of its One Smart Cookie Club program. The national campaign promoting positive behavior and achievement in the classroom will reach nearly 21,000 elementary schools across the country. Debbi Fields, founder of Mrs. Fields, has personally kicked-off this program at schools across the country.

Debbi Fields has kicked off this program designed to motivate children to reach their goals. In doing so, she uses herself as an example that nothing is impossible.

The name of the program is the One Smart Cookie Club. "One Smart Cookie" also is the name of her success story, published by Simon and Shuster in 1987.

The One Smart Cookie Club was designed to promote goal achievement in areas that teachers feel are most important for their particular students. The One Smart Cookie Club program allows students to become a "Smart Cookie" by attaining a goal that they set with their teacher, giving ALL children the opportunity to be a "Smart Cookie".

The goals could relate to reading a certain number of books, accomplishing a project, attendance or anything else educators deem as worthy goals.

Once a student becomes a Smart Cookie by attaining the goal, they receive a card good for one free cookie from any Mrs. Fields Cookie stores or Original Cookie Company stores. The student can then proudly display their name on a poster in the classroom as a member of the One Smart Cookie Club.

In addition to the students "sweet reward," the One Smart Cookie Club also provides this incentive program for teachers to use in their classrooms. It's another way to keep kids focused on their goals and encourages them to work even harder toward achieving them.

At the beginning of one recent school presentation, Fields asked the children how many of them like cookies. Every arm was raised, which was a good indication that this program offers a strong incentive.

"I’m not talking about any little cookies," Fields told the children. "You’ll get a giant one!"

The children all oohed and aahed when they heard that. What’s more, Fields brought a bag of cookies for each and every one of them, which she passed out at the end of her talk. She encouraged the children to try new things and not to be hasty with their judgments until they have given something a try.

As a child, it wasn’t a cookbook that most inspired her. It was the story "The Little Train that Could." "Everyone told me it would never work," Fields said about her dream to operate a successful international dessert empire. "They said it was a stupid idea. That book inspired me to open more than 1,000 stores."

"The Little Train that Could" was a story that every child identified with, as witnessed by a show of hands in the audience.

"Mine is a story of believing in your dreams, loving what you do and never giving up," Fields told the children. The fact that she loves her life’s vocation is apparent in her presentation to children.

PS. This page and the opinions expressed are personal and has no association with Mrs Fields Cookies.



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