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Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

Thursday, February 13, 2014

Chocolate Cookies with Peppermint Chips

I have a bit of an obsession with homemade cookies.  I love finding new ways to make cookies that are a little bit different and not just an ordinary cookie.  Granted, our Jumbo Oatmeal Cookies are pretty outstanding for a basic cookie, but sometimes I like to make WOW cookies. And what could be better than chocolate with peppermint?

Yes, it's easier to just grab a package of store bought cookie and your kids will certainly eat them, but cookies made from scratch are just so much better.  And if you bake from scratch, you know your kids aren't eating a bunch of preservatives.  What kind of weird chemicals do companies put into a cookie so it can sit on the store shelf for 6 months or a year without spoiling? I think I'll pass, thank you.


So for this week's cookie surprise, we made a rich Chocolate Cookie with Peppermint Chips.  I found a package of these tiny peppermint baking chips at Target and they worked so well in this recipe, that I went back to the store to buy a few more.  If you are lucky enough to find a few packages of Andes Peppermint Crunch baking chips at your local market, scoop them up without hesitation!  These little chips have so many uses and I can't wait to experiment with them in a few more recipes.  They have a slight creamy texture with this bright peppermint flavor.  Here is a picture of the package so you can be on the lookout for the chips.  I'm not sure if these are just a seasonal item or not but I'm hoping these will be available year round.


The chocolate cookie recipe I used is the base recipe for our Triple Chocolate Cookies with Peanut Butter Filling.  We added the 5 ounces of peppermint chips to the dough (using half of the bag was plenty so you'll have enough for 2 batches) along with the milk chocolate chips.  The classic chocolate and peppermint flavor was so good and not overly sweet, and goes great with a cup of coffee or cocoa.  This is a great tasting homemade cookie that would be something unique to take to your next potluck or school function, and I hope you get a chance to try them.  Enjoy!!

1 cup  Flour
1/2 cup  Unsweetened Cocoa Powder
1/2 tsp  Baking Soda
1/4 tsp  Salt
4 oz  Unsweetened Chocolate, chopped
1 stick (4 oz)  Unsalted Butter
1-1/2 cups  Sugar
1 tsp  Vanilla Extract
2  Large Eggs, beaten
4 oz  Milk Chocolate Chips
5 oz  Andes Peppermint Crunch Baking Chips

Preheat oven to 325.  Line 3 baking sheets with parchment paper or baking sheet liners and set aside.

In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside.

In a medium saucepan, melt the unsweetened chocolate and the butter over low heat, stirring frequently.  Scrape the melted chocolate into a bowl to cool.  Stir in the sugar and vanilla and blend.  Stir in the eggs, followed by the flour mixture and blend until you have a smooth dough, then fold in the milk chocolate chips and peppermint chips.

Drop the dough by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.  Flatten the cookies slightly and bake for 13 - 14 minutes or until the cookies are firm outside and just a bit soft in the center.  Transfer the cookies to a wire rack to cool.

Friday, December 13, 2013

Peanut Butter Brownies

We are now deep into Christmas cookie season so this recipe is just in time for your next school function or Christmas party. Every year there seems to be somewhat of an unspoken battle among Moms who bring cookies to school.  You Moms know who you are, too!  You arrive in your child's classroom with dozens of perfectly cut out gingerbread men, and sparkling iced snowflake cookies, and thumbprint cookies with just the right amount of green or red frosting in the center. Ugh! Where do you people find the time?

I admit, I am not much of a sweets baker, but I do manage to make some pretty tasty cookies on occasion like our Triple Chocolate Cookies with Peanut Butter Filling, which are a Christmas favorite.  I love to make Gingerbread Cookies, but they are all round, and if I have the time I will even frost them with some basic Royal Icing.  But, I've never had the patience to make cutout cookies.  The little gingerbread men lose their heads, the snowflakes are not symmetrical but are kind of squatty shaped and I generally end up with all round(ish) cookies that taste great but look...a bit sad.


But I'm OK with that, because I can make brownies!  Anything that I can make in one pan and cut into bars, that's a recipe for me.  Which brings me to today's Peanut Butter Brownies, which are so amazingly good.  This is a very old recipe from one of my grandmother's cookbooks.  Back in the old days they used a minimal amount of ingredients and came up with some great tasting food.

With a light peanut butter flavor and a cake-like texture, these are a nice change from the usual super-sweet chocolate brownies.  For a holiday display table dust the top of the brownies with powdered sugar and they will look nice and festive.  If you take these to a school function, (especially in Florida) tell the kids they are dusted with snowflakes and you will be the favorite Mom of the day! lol  Enjoy!!

1/4 cup  Butter
1/4 cup  Peanut Butter
1 cup  Sugar
2  Eggs, beaten
2 squares  Unsweetened Chocolate, melted
1/2 cup  Flour
1/2 tsp  Baking Powder
1/4 tsp  Salt

Preheat the oven to 350 degrees.  Line a 9 X 9 inch baking pan with parchment paper and lightly grease the paper with butter;  set aside.

Use a mixer to cream the butter, peanut butter and sugar together.

Add the eggs and melted chocolate and blend until combined, then add the flour, baking powder and salt and blend again.

Spread the batter into the prepared pan and bake for about 20 - 22 minutes or until the center is set.

Wednesday, September 25, 2013

Peanut Butter and Cranberry Bar Cookies

Although I'm not much of a baker, I've been on a baking binge this week.  Besides, I'm always up to the challenge when I come across a new product and this new peanut butter from Planter's was just destined to be turned into cookies.

I love any kind of peanut butter and this new product from Planter's, called Nut-rition Energy Mix Berry Nut, takes regular peanut butter and adds a pretty generous amount of chopped peanuts and dries cranberries. Yum!  It tastes great on a piece of wheat toast, but in a cookie it is just heavenly.

To add an extra bit of texture to these cookies, I added some ground oat flour and it really added a nice oatmeal flavor, while letting the peanut butter stand out.  For more recipes using the oat flour check out the  Banana Bread and Banana Cookies

We tried this recipe with various additions like finely chopped peanuts, extra dried cranberries and even mini chocolate chips and wouldn't you know it, out of the 3 kids, one chose peanuts, one chose cranberries and one chose the chocolate chips as their favorite...lol.  All three varieties were equally good but I would probably choose the cranberries as my favorite.


I thought about making these into regular round cookies, which certainly is an option, but in order to make this a really quick project, I chose the bar cookie route.  ( Note to self:  If in need of cookies for school a.s.a.p., this is a great go-to recipe for my files.)

1/2 cup  Flour
1/2 cup  Oat Flour
1-1/4 tsp  Baking Powder
1/4 tsp  Salt
1/4 tsp  Nutmeg
1/2 tsp  Cinnamon
1/4 cup  Butter, softened
1/2 cup  Planters Nut-rition  Berry Nut Peanut Butter
1 cup  Sugar
2  Eggs, beaten
1/2 tsp  Vanilla Extract
1/4 cup  Your Choice - Craisins, Mini-Chocolate Chips, or Chopped Peanuts

In a medium bowl combine flour and oat flour, baking powder, salt, nutmeg and cinnamon and set aside.

Use a mixer to blend the butter and peanut butter, then add the sugar and vanilla and blend, and finally add the eggs one at a time and blend until the mixture is smooth.

Add the flour mixture to the peanut butter mixture and blend until all of the flour is incorporated.  Stir the craisins or nuts into the dough using a spoon.

Pour the dough onto a lined baking sheet and spread to about 12 X 14 inches, and bake for 20 - 25 minutes or until the top is golden and the center is set.  Makes about 20 bar cookies.  Enjoy!!

Tuesday, September 24, 2013

Banana Cookies with Chocolate Chips

If you're a fan of Banana Bread, this little cookie will be your new favorite!  Like little bundles of moist banana bread, these cookies have lots of sweet banana flavor, combined with ground oatmeal flour for texture and tiny chocolate chips.  A couple of these, with a morning cup of coffee and you'll be ready to tackle the rest of your day.


The ground oatmeal flour is something I started using for regular Banana Bread, and it's very easy to make.  Instead of spending a crazy amount of money on already ground oatmeal, I make it myself.  When Old Fashioned Quaker Oatmeal goes on sale, I stock up, then grind the oats into flour using a coffee grinder.  I've been doing this for years and I can never figure out why people pay so much for pre-ground oat flour.  It's super easy, only takes a few minutes and I can grind just a few cups at a time so I always have some ready to use.  Enjoy!!

1/2 cup  Unsalted Butter, softened
1 cup  Sugar
1  Large Egg
1 cup  Mashed Ripe Banana, about 2 medium bananas
1 tsp  Baking Soda
1-1/2 cups  Flour
1-1/2 cups  Oat Flour
1/4 tsp  Salt
1/2 tsp  Cinnamon
1/2 tsp  Nutmeg
1 tsp  Vanilla
1 cup  Mini Chocolate Chips (semi-sweet or milk chocolate)

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper and set aside.

Blend the butter and sugar together until creamy.  Add the egg and blend.

Add the bananas and baking soda to the butter mixture and blend until combined.  Add the flour, oat flour, salt, cinnamon, nutmeg and vanilla, blend the mixture again, then stir in the chocolate chips by hand, mixing just until combined.

Drop by heaping tablespoons onto the lined baking sheets, keeping about 1-1/2 inches between the cookies.  Bake for 12 - 14 minutes or until golden.  Let cookies rest on warm sheets for 2 minutes, then remove to a wire rack to cool.  Makes about 2 dozen cookies.  Store in an airtight container with waxed paper between the layers.

Wednesday, July 24, 2013

Chocolate-Pretzel Bar Cookies

I don't usually do a lot of baking, so when the mood strikes, I try to make something really decadent, and these cookies fit the bill.  If you can imagine a chocolate covered pretzel, dipped in cookie dough batter, then baked to a golden brown, you can only imagine how good these cookies are!
These cookies can be made with just about any type of chocolate chips, my favorite being Hershey's Dark Chocolate chips.  These chips are not as sweet as the chips you find in most cookies, and that distinct dark chocolate flavor is heavenly.  If you're making these for your kids, they might prefer the semi-sweet chips over the dark chocolate, but our family was pretty divided on which one was their favorite.  Or better yet, make two batches and everyone will be happy.  Enjoy!!

2 cups  Flour
1 tsp  Baking Soda
1/2 tsp  Salt
1-1/2 sticks  Unsalted Butter, softened
1 cup  Brown Sugar
1/2 cup  Sugar
2  Large Eggs
2 tsp  Vanilla
12 oz bag  Chocolate Chips (bittersweet, milk chocolate or semi-sweet)
1-1/2 cups  Mini Pretzels or Pretzel Sticks, chopped

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, allowing about 1- 2 inches to drape over the ends of the sheet.  Set aside.

In a medium bowl, whisk together the flour, baking soda an salt.  In a large bowl, use a mixer to beat the butter and both sugars, until blended and creamy.  Beat in the eggs and vanilla, mixing on low speed.

Slowly add the dry ingredients to the batter, then using a spoon, stir in the chocolate and pretzels.

Spread the batter evenly onto the lined baking sheet.  Bake for 25 - 30 minutes, or until golden.  (The center will still be a bit gooey.)  Transfer the pan to a rack to cool for 5 minutes, then carefully slide the cookie off of the pan and onto the wire rack.  (Do this by lifting the edges of parchment paper at either end.)  Slice into squares and serve.  Store cookies in a sealed container for up to 1 week.

Friday, December 21, 2012

Snowflake Dusted Brownie Cookies {#BloggersforSandyHook}

Today's post is a tribute to the victims at Sandy Hook Elementary.  At a time when we all wish we could do something, anything, to bring peace to the people of Newtown, CT, we are at a loss.  How do we offer comfort and condolences to total strangers when our hearts ache for them?


Well, when I came across this post, Bloggers Unite for Cookies & Crafts for Sandy Hook, at Crazy for Crust, I knew I wanted to participate.  Food bloggers are a great bunch of people and this is a wonderful way to show our united support to the community of Newtown.  On Friday, December 21st, we are showing our support by posting a cookie recipe or craft project as a Tribute to Sandy Hook. (You can also follow through #BloggersforSandyHook.)  Donations for the Newtown Youth and Family Services Organization can be made HERE.

You can share in this project, too.  Grab your kids and spend an afternoon making cookies, doing some fun crafts, even cutting out snowflakes.  Have fun, hug them a little closer and be thankful that they are safe.

I've been on a chocolate cookie binge this season and this is another recipe to add to the files.  Tasting just like a brownie in a cookie-style package, this is a great cookie to leave for Santa.

2/3 cup  Shortening
1 1/2 cups  Packed Brown Sugar
2  Large Eggs
1 TB  Water
3 tsp  Vanilla Extract
1 1/2 cups  Flour
1/3 cup  Cocoa Powder
1/2 tsp  Salt
1/4 tsp  Baking Soda
12 oz  Semi-Sweet chocolate chips
Confectioners Sugar for Dusting

In a large bowl, beat the shortening and sugar until smooth and fluffy.  Blend in the eggs, water and vanilla.  Combine the flour, cocoa, salt and baking soda;  gradually add to the creamed mixture and beat just until blended.  Stir in the chocolate chips by hand.

Drop by rounded teaspoons, about 2 inches apart, onto ungreased cookie sheets.  Bake for 8 - 10 minutes, or until slightly puffed and set around the edges.  Do not over bake.  Cool for 2 minutes on baking sheets before transferring the wire racks.  Lightly sprinkle the cookies with confectioners sugar while the cookies are still warm.  Allow to cool completely on wire racks.  Makes about 40 cookies.

Wednesday, December 12, 2012

Chocolate Andes Creme de Menthe Cookies

These cookies are the second result of my cookie baking binge this week.  While I was successful in finding more of the Nestle Winter Dark Chocolate & Mint Morsels to make the Mint Chocolate Delights, I was pleasantly surprised to also find a package of Andes Mints that are now available in tiny crumbles called Andes Creme de Menthe Baking Chips. These mint pieces have the same peppermint flavor as the traditional mints, just cut into small slivers and chunks. 

I knew just the recipe to try for my first experiment with these chips.  The base of this cookie is the same dough from the Triple Chocolate Cookies with Peanut Butter.  This recipe combines unsweetened chocolate and cocoa powder which creates a very elegant, silky chocolate flavor.  If possible, try to use a Dutch-process cocoa powder for a darker color and more complex flavor, but regular cocoa powder also works well.


For this recipe, I used 6 ounces from the 10 ounce bag of Andres Chips and that amount seemed to add a nice balance of that familiar peppermint flavor to the chocolate.  This cookie has definitely been added to our list of favorite cookies.  Enjoy!!

1 cup  Flour
1/2 cup  Unsweetened Cocoa Powder
1/2 tsp  Baking Soda
1/4 tsp  Salt
4 oz  Unsweetened Chocolate, chopped
1 stick (4 oz)  Unsalted Butter
1-1/2 cups  Sugar
1 tsp  Vanilla Extract
2 Large Eggs, beaten
6 oz  Andes Creme de Menthe Baking Chips

Preheat oven to 325.  Line 3 baking sheets with parchment paper and set aside.

In a medium bowl, combine the flour cocoa powder, baking soda and salt.  Set aside.

In a medium saucepan, melt the unsweetened chocolate with the butter over low heat, stirring frequently.  Scrape the melted mixture into a medium bowl to cool.

When the chocolate has cooled, add the sugar and vanilla and stir to blend, then add the eggs and stir.  Next add the flour mixture and stir until you have a smooth dough mixture, then stir in the Andres Mint pieces.

Drop rounded teaspoons of the dough onto the prepared baking sheets and flatten the cookies slightly.  Bake for about 13-14 minutes or until the cookies are slightly firm, but still soft in the center.  Slide the parchment paper with the cookies onto wire racks to cool.

Triple Chocolate Cookies with Peanut Butter Filling

We have enjoyed these cookies each Christmas for the past dozen years or so and I always look forward to making them.  (Warning: These cookies are highly addictive, which is why I try to only make them during the holidays!)

This dark chocolate sandwich cookie contains three types of chocolate and the filing is a simple natural peanut butter.  When preparing the cookies, try to keep the portion of dough to just about a teaspoon so the cookies are not too large.  Since you will be stacking two of the cookies together, you don't want the cookies to be too overwhelming.  Although in this case that could be a good thing..lol.


These cookies make a wonderful gift for friends and family.  The flavor is so unique and decadent that all of the recipients will be delighted.  Enjoy!!

1 cup  Flour
1/2 cup  Unsweetened Cocoa Powder (Dutch-process if available)
1/2 tsp  Baking Soda
1/4 tsp  Salt
4 oz  Unsweetened Chocolate, chopped
1 stick (4 oz) Unsalted Butter
1-1/2 cups  Sugar
1 tsp  Vanilla Extract
2  Large Eggs, beaten
4 oz  Milk Chocolate Chips
1/2 cup  Smart Balance Rich Roast Peanut Butter

Preheat oven to 325.  Line 3 baking sheets with parchment paper and set aside.

In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside.

In a medium saucepan, melt the unsweetened chocolate and the butter over low heat, stirring frequently.  Scrape the melted chocolate into a bowl to cool.  Stir in the sugar and vanilla and blend.  Stir in the eggs,  followed by the flour mixture and blend until you have a smooth dough, then fold in the milk chocolate chips.

Drop the dough by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.  Flatten the cookies slightly and bake for 13-14 minutes or until he cookies are firm outside but still soft in the center.  Slide the parchment paper with the cookies onto a wire rack to cool.

When the cookies have cooled, spread the flat side of half of the cookies with about 3/4 teaspoon of peanut butter, then top with the remaining cookies

Tuesday, December 11, 2012

Mint Chocolate Delights

Yum!  When chocolate and mint come together in a cookie, it's a pretty great cookie.  What makes these cookies even better is that they taste exactly like the Thin Mint Cookies you can buy from the Girl Scouts!  You have GOT to try these for yourself!  I used the recipe on the back of the package to see how these little chips would taste and the recipe is remarkably easy and the cookies are well named, Delights.

I found the Nestle Winter Dark Chocolate & Mint Morsels at our local Target store and it seems like Target might be one of the few stores that sell the seasonal Nestle products.  I have yet to find these at any other area store, so grab them while you can!

Today turned out to be a 2 for Tuesday Cookie Day, as I was able to finish two batches of cookies in the same day.  Needless to say, the kids were happy to taste test for me.  It seems like once the house is decorated for Christmas the baking mood strikes.  I'll post our second cookie project shortly, but for now, here is a picture of the finished Christmas Tree and the yummy cookies.

   


2 cups  Flour
2/3 cup  Baking Cocoa
1 tsp  Baking Soda
1/2 tsp  Salt
1 cup  (2 sticks) Butter, softened
2/3 cup  Sugar
2/3 cup  Brown Sugar
1 tsp  Vanilla Extract
2  Eggs
1 - 10 oz pkg  Nestle Toll House Dark Chocolate & Mint Morsels

Preheat oven to 325.

Combine flour, cocoa, baking soda and salt in a small bowl.  Beat butter, sugar, brown sugar and vanilla until creamy, then blend in the eggs.

Gradually blend in the flour mixture and then stir in the morsels.  Drop dough by rounded tablespoon onto ungreased baking sheet and bake for 11 - 13 minutes until cookies are puffed and centers are set.  Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.  Makes about 40 cookies.

Sunday, August 19, 2012

Jumbo Oatmeal Chocolate Chip Cookies

Sigh!!  It's the day before school starts and I don't know where the summer went.  Summertime seems to be idling by then all of a sudden it's time to meet teachers, buy supplies, shop for shoes and start the annual taxi service to school.  And this year, just for a little added enjoyment (not), our daughters are going to not 1, not 2, but 3 different schools, and each of them will have a different start and dismissal time.  Sigh!!  I'm sure sometime in the next week I will feel like I'm driving in the Indy 500.

So to get this year started I wanted to send the kids to school with something tasty in their lunch boxes, but also something a bit healthy.  The original recipe called for raisins and pecans (which you could always add), but since we only had the chips on hand, that's what we used. 

These cookies are jumbo, about 3 inches across, but they are not overly sweet.  Just a good oatmeal flavor with little pockets of jumbo chocolate chips hiding inside.  This is seriously one of the best oatmeal cookie recipes I've ever tried and I hope you enjoy them as much as we did.

1 cup  Butter (2 sticks) softened
1 cup  Brown Sugar, packed
1 cup  Sugar
2  Eggs
1 1/2 tsp  Vanilla
2 cups  Flour
1 tsp  Baking Soda
1/2 tsp  Salt
3 cups  Old-Fashioned Oatmeal
1 1/3 cups  Jumbo Chocolate Chips

Preheat oven to 375 degrees.  Line 2 cookie sheets with parchment paper and set aside.

In a large bowl or using a stand mixer, cream together the butter, brown sugar and sugar.  Beat in the  eggs and vanilla and blend.  Add the flour, baking soda and salt to the butter mixture and stir until combined.

Pour in the oats and blend once more.  Add the chocolate chips and use a spoon or spatula to blend the dough by hand.

Drop 1/4-cup scoops of dough onto the lined cookie sheets and press down on the dough slightly to flatten.  Bake for 12-15 minutes or until set.  Allow cookies to cool on the baking sheets for a few minutes, then move them to a wire rack to cool completely.  Makes about 24 jumbo cookies.  Enjoy!!

Saturday, August 4, 2012

Peanut Butter Cookies with Blackberry Jam

Even though I'm not much of a baker, there's something about a rainy afternoon that makes me want to bake. So today was a great time to try these Peanut Butter Cookies from Giada de Laurentiis'  Weeknights with Giada Cookbook, and they did not disappoint.  The dough has a nice peanut butter flavor with just a hint of cocoa, then you have the surprise of a blackberry jam center.  Yum!!  If I'm going to splurge and make cookies, I want them to be something this tasty.

These cookies are very easy to make and only require a handful of ingredients.  If you don't have blackberry jam on hand I think strawberry would be another delicious option.  (I might have to try those next weekend!)  This baking habit might just catch on :-)

1 cup  Flour
1/3 cup  Cocoa Powder
1/2 tsp  Baking Soda
18/ tsp  Fine Sea Salt
8 TB  (1 stick)  Unsalted Butter, room temperature
3/4 cup  Creamy Peanut Butter
1 cup  Sugar
1/2 cup  Light Brown Sugar, packed
1  Egg
1 tsp  Vanilla Extract
1/4 c  Blackberry Jam

Preheat oven to 375  and line 2 baking sheets with parchment paper; set aside.

In a medium bowl, combine the flour, cocoa, baking soda and salt; set aside.

In a large mixing bowl, beat butter, peanut butter, 3/4 cup of sugar, and brown sugar, beating until smooth.  Add egg and vanilla and mix, then add the dry ingredients and mix again until combined.

In a small bowl or plate pour the remaining 1/4 cup of sugar.  Use a measuring scoop to form 1/4 cup of dough into a ball, then roll in the sugar and place on the parchment-lined sheets.  Repeat with the remaining dough and you should end up with about 18 - 20 cookies.  (The original recipe used 1/4 cup of dough per cookie but the cookies come out pretty big, so 1/3 works better if you would like a  smaller cookie.)

Use a spoon to make an indent in the center of each cookie and place 1/2 to 1 teaspoon of blackberry jam in the center of each cookie.  (A full teaspoon seemed a bit too much on the smaller cookies so a 1/2 teaspoon worked better for us, if you like more jam go for the full teaspoon.)

Bake for 11 - 14 minutes until the cookies are crackled and slightly hardened.  Cool on the sheets for 5 minutes then transfer to a wire rack to finish cooling.  Makes about 18 - 20 cookies.

Thursday, January 26, 2012

Orange Sweet Potato Cookies

We are still having so much fun creating recipes with sweet potatoes and this cookie is one of my favorites so far. These cookies get a double dose of orange.  The orange zest added a bright burst of flavor and was accented even more because the leftover Mashed Sweet Potatoes we used had a touch of orange juice in them.  (See the link above to prepare sweet potatoes with orange juice.)  These were so simple to make and it's a great way to use up leftovers.  Enjoy!

1/2 cup  Butter, softened
1/2 cup  Crisco Shortening
1/2 cup  Sugar
1/2 cup  Packed Brown Sugar
1/2 tsp  Baking Powder
1/4 tsp  Baking Soda
1 cup  Cooked Mashed Sweet Potatoes (leftovers work great)
1  Large Egg
1 tsp  Finely Minced Orange Peel
1/4 tsp  Ground Cinnamon
2 cups  Flour

Preheat oven to 350 degrees.  Beat butter, shortening and sugars together until smooth.  Add all remaining ingredients and stir to fully combine.

Drop by rounded tablespoons onto ungreased cookie sheets and bake for 10 - 12 minutes until cookies are firm and no longer moist on top.  Makes about 30 cookies.

Saturday, January 7, 2012

Pumpkin Cookies with Cinnamon M&M's

Why is it that some of my best recipe ideas sprout up in my dreams?  I was seriously dreaming about these Cinnamon M&M's a few nights ago and today this mouthwatering dream became a reality.  I've been thinking of ways to highlight the subtle cinnamon flavor in these candies without the cookies being too sweet.  The combination of cinnamon, cloves and pumpkin are a classic and heavenly match, but adding the cinnamon M&M's makes these cookies even better.  Everything tastes better with M&M's.  Enjoy!

2 1/4 cups  Flour
2 tsp  Ground Cinnamon
1 tsp  Ground Cloves
1/4 tsp  Ground Nutmeg
1 tsp  Baking Soda
1 cup (2 sticks) Margarine, softened
1/2 cup  Sugar
1/2 cup  Packed Brown Sugar
1 cup  100% Pure Pumpkin
1  Large Egg
2 tsp  Vanilla Extract
1-1/2 cups  Cinnamon M&M Candies

Preheat oven to 350 degrees.  Line 3 baking sheets with parchment paper and set aside.

Combine flour, cinnamon, cloves, nutmeg and baking soda in a small bowl and set aside.

Beat butter and both sugars in a large mixer until smooth.  Add pumpkin, egg and vanilla and blend.  Slowly add in the flour mixture.  When fully combined, fold in the candies by hand.

Drop cookie dough by rounded tablespoons onto lined baking sheets and slightly flatten the dough using the back of the spoon.

Bake 12 - 14 minutes or until the centers are set.  Cool cookies on the baking sheets for 2 minutes then transfer to wire racks to finish cooling.  Makes about 30 cookies.

**Note:  The M&M's did get a little melty while cooking due to the cinnamon coating, but it did not have any effect on the flavor.  These tasty pumpkin gems are definitely worth a try.  Check your local retailers holiday clearance area and you might find some of these still on the shelves.

Wednesday, November 9, 2011

Sweet Potato Cookies

Now this is a great way to use up leftover sweet potatoes!  Today we have for you Sweet Potato Cookies that get just a bit of sweetness from white chocolate chips and dried cranberries.  You will have to forgive me for the picture, these cookies literally disappeared from the tray and the only two left were going into my daughters lunchbox!  So that's the picture we have, at least until I make another batch of these...which will have to be soon.

My favorite thing about these cookies was how easy they were to make.  I'm a bit of a short-cut baker; I don't usually "bake" but when I do get the urge to bake cookies, I like recipes that I can whip up pretty quickly.  Add the wet ingredients, blend, add the dry ingredients all at once, blend, done! Now that's how easy cookies should be to make!  Bake up a batch of these cookies to snack on after you finish your holiday shopping, add a mug of tea or hot chocolate and enjoy!

1 Stick Unsalted Butter, softened
1/2 cup  Light Brown Sugar
1/4 cup  Sugar
2 TB  Honey
1 tsp  Vanilla
1  Egg
1 cup  Mashed Sweet Potatoes
1 1/4 cups  Flour
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1/2 tsp  Salt
1/2 tsp  Cinnamon
1/8 tsp  Ground Ginger
1/8 tsp  Ground Nutmeg
1/2 cup  White Chocolate Chips
1/3 cup  Dried Cranberries (Craisins)

Preheat over to 350.  Line cookie sheets with parchment paper.

In a large mixing bowl, blend the butter, sugar, brown sugar, and honey until smooth.  Add the egg, vanilla and the sweet potatoes and blend until smooth.

Add the flour, baking powder, baking soda, salt and all of the dry spices.  Blend until fully combined, then add the chocolate chips and cranberries and finish mixing by hand.

Drop rounded spoonfuls of dough onto cookie sheets, 2 inches apart. Bake about 9 - 12 minutes, turning cookie sheets halfway thru cooking if needed.  Let cool 1 minute on cookie sheets, then move to wire racks to finish cooling.

Thursday, May 6, 2010

Macadamia White Chocolate Chip Cookies


Macadamia nuts are a good source of protein, calcium, potassium and dietary fiber. The oils in macadamia are: 84% monounsaturated, and 3.5% polyunsaturated.12.5% saturated, which make them a healthy snack addition to your diet.

1 cup Butter
1 1/2 cups Sugar
1/2 cup Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla
3 cups Flour
1/2 tsp Baking Soda
1 tsp Salt
12 oz White Chocolate Chips
1 1/2 cups (6 oz) Chopped Macadamia Nuts

Preheat oven to 350.

Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces.

Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.  Makes about 50 cookies.

Irish Lace Cookies

This recipe produces yummy wafer thin and crunchy oatmeal and brown sugar cookies that resemble "Lace". Be sure to use old-fashioned rolled oats for this recipe, not "instant" or "quick-cooking". For a unique additon to a dessert, roll warm cookies into cylinders and add to the side of a dessert plate.

1/2 cup Unsalted Butter (softened)
3/4 cup Light Brown Sugar, firmly packed
2 TB Flour
2 TB Milk
1 1/2 tsp Vanilla
1 1/4 cups Old-Fashioned Oats

Preheat oven to 350.

Cream butter and brown sugar until light and fluffy. Stir in flour, milk, and vanilla. Stir in the oats. Drop by teaspoonfuls into ungreased cookie sheets about 3 inches apart. Bake until golden brown, about 10-12 minutes.

Cool slightly, then move with a spatula to a wire rack.

As an alternative, roll the slightly cooled cookies into cylinders then transfer to a wire rack to cool completely.

Heart-Healthy Oatmeal Cookies

Enjoy these delicious oatmeal cookies without feeling a bit guilty! These tasty snacks contain fiber-packed dates and cholesterol-lowering oatmeal plus just a touch of chocolate to create a healthy snack.

6 TB Unsalted Butter
3/4 cup Light Brown Sugar
1/3 cup All-Purpose Flour
1/3 cup Whole Wheat Flour
3/4 tsp Baking Soda
1 1/2 cups Regular Oats
1/2 tsp Salt
1 Egg, lightly beaten
1 tsp Vanilla Extract
1 cup Chopped Pitted Dates
3 oz Bittersweet chocolate, coarsely chopped

Preheat oven to 350.

Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth.

In a medium bowl, combine both flours, baking soda, oats and salt. Combine the butter mixture with the dry ingredients and add the egg, vanilla, and dates and blend well. Fold in the chocolate and mix well.

Using a tablespoon, drop spoonfulls of mixture onto a lightly greased baking sheet or use silicone baking mats. Bake for 12 minutes, until tops are dry to the touch.

Lemon & Blueberry Bars


The lemon zest is the secret ingredient in these bars. The creamy citrus flavor of lemon plus the health benefits of blueberries makes these bars a great snack.

1 3/4 cups All-Purpose Fflour
1/2 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 tsp Salt
1/2 tsp Baking Soda
12 TB Unsalted Butter, cut into small pieces
1 1/2 cups Quick Cooking Oats
2 large Egg Yolks
1 can (14-oz) Sweetened Condensed Milk
1/2 cup Fresh Lemon Juice
2 tsp Lemon Zest
2 cups Fresh Blueberries, washed, drained, patted dry
1/2 cup chopped Pecans for garnish (optional)

Preheat oven to 350. Grease a 13" x 9" inch baking pan. (Line with foil or parchment if desired)

Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.

Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.

Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.

Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.

Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours. The longer the chill time, the better they’ll be.  Makes about 24 bars.

Apricot Oatmeal Bars

These bars make a healthy and tasty snack for the whole family. For an added treat, serve warm with a scoop of low-fat vanilla ice cream.

2 cups Regular Old-Fashioned Oats
1 3/4 cups All Purpose Flour
1 cup packed Brown Sugar
1/2 cup Light Margarine
1 1/2 tsp Vanilla Extract
1 1/2 cups Apricot Preserves

Preheat oven to 350. Coat 13" x 9" baking dish with nonstick cooking spray.

In a large bowl, combine oats, flour, brown sugar, margarine and vanilla. Cut the margarine into the mixture using a fork or use 2 knives to "crumble" the margarine into the mixture.

Press half of the oat mixture into the bottom of the baking dish. Then spread the apricot preserves onto the oat mixture, followed by the remaining oat mix on top. Gently press mixture to form a smooth top.

Bake for 35 minutes, or until bubbly and golden brown. Cool completely in the pan on a wire rack.

When cool cut into 36 bars.