Posts Tagged ‘cookies’

Here is a cookie that is worth all the work put into it.

One of my families favorite.

These are asked for as their birthday treats instead of cake…. weirdos i know

It all starts with your favorite sugar cookie dough (mine is below)

After a short stint in the fridge, roll into a rectangle.

Mix your filling

Slather it on

Roll up. Make it do some more time in the fridge. Remove and slice it up.

Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )

Drizzle with chocolate

Now you can devour.

Cinnamon Roll Cookies

adapted from Picky-Palate

Ingredients

• 1 ½ cup butter
• 1 ½ cup sugar
• ½ cup brown sugar
• 2 eggs
• 5 tsp vanilla
• Seeds from 1 vanilla bean
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp cinnamon

For the filling

• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar
• 4 oz cream cheese, softened
• 1 Tbsp cinnamon

Directions

1. In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
2. In a separate bowl mix flour, salt baking powder and cinnamon together.
3. Slowly incorporate dry mix into butter mixture.
4. Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
5. Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
6. When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
7. Pre-heat oven to 350.
8. Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
9. Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
10. To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.

When I heard that Steph over at Stephsbitebybite.com was hosting a bake sale for the Leukemia & Lymphoma Society, I knew I had to get involved.

I admire Steph not only for raising money for a great cause, but she is running in the San Diego Rock n Roll Marathon. I can barely get up the gumption to run to the mail box . Running a marathon is defiantly on my bucket list.

The reason I so desperately wanted to get involved with this particular bake sale is, a short few months back my husbands incredibly sweet and beautiful aunt died from Leukemia. She was far to young.

She is desperately missed and thought of everyday.

So I have decided to donate some of my goods….baked that is

Make them

Malinda wasn’t much of a sweets person (she had much better will power than I), but when she did indulge she enjoyed lemon cookies, ginger snaps and red velvet cake.

Bake them

I too am a red velvet cake lover. So I made these little guys….Red Velvet Cookie Muffins w/ Brown sugar cream cheese icing….hello starchy pants, how u doin?

Frost Them

I hope I did her proud and I hope you enjoy.

Please, Please Please check out Steph’s site and donate to this wonderful bake sale (Friday, May 13th)

***Please remember to also check out Baking and Cooking, A tale of two loves Bake Sale benefitting Relay for life, May 2nd. I will be donating my Oreo Sugar Cookies.

Both are incredible causes.

Red Velvet Muffin Cookies

Adapted from How Sweet Eats

Ingredients

• ½ cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 2 tsp vanilla
• 1 ½ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa powder
• 1 teaspoon red food coloring
• 1 Tbsp Almond milk (regular will work fine too)
• ½ pkg Oreo Cookies, crushed into fine crumbs
• 1 pkg (8 oz) cream cheese, softened
• ¾ cup Brown Sugar
• ¼ cup (½ stick) butter, softened
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 cups powdered sugar

Directions

1. Preheat oven to 375. Liberally grease and flour (or use paper liners) a mini muffin tin.
2. Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth.
3. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
4. In the bowl of a food processor combine Oreo cookie crumb and ½ (4oz) cream cheese until well combine
5. Using a medium (1.5 Tbsp) cookie scoop, scoop out cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
6. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
7. Take a small amount of cookie dough and place on top and pinch together
8. Bake for 10-12 minutes. Remove and let cool.
9. For frosting, combine remaining cream cheese (4 oz), brown sugar, ¼ cup butter, vanilla and cinnamon. Once fully combine, add in powdered sugar ½ cup at a time.
10. Put in a gallon sized Ziploc bag, cut off the one of the corners and frost cooled cookie muffins.

OMG!!!!!!!!

Once I found this frosting recipe I knew exactly what I was going to do with it…..eat it….oh and make something for you!

So, I made a batch of frosting for me…and a second one for these.

The hubby doesn’t understand how I can eat a whole batch of frosting and still be “testing it”. But I am sure you understand.

After inhaling these you can run around like a crazy person from the sugar rush. Or at least I tell people it is because of the sugar rush

Snickerdoodle

From How Sweet Eats

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• ¼  cup brown sugar
• 1 egg
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ¾ cups flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• 2 Tbsp coconut milk (if you don’t like coconut milk, can’t find it or just don’t want to, regular milk works too)

Directions

1. Preheat oven to 375.
2. Cream butter and sugar with an electric mixer until smooth.
3. Add egg and vanilla, mixing well until combine.
4. Mix in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
5. Add in milk. If dough is crumbly, add milk 1 tablespoon at a time until it comes together.
6. Bake for 10-12 minutes.
7. Once cooled fill with frosting (if you have any left )

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

Once again my procrastination paid off.

I desperately needed a snack for my sons cub scouts and didn’t want to leave the house….it is a whole ordeal these days (put the dog out, the kids think we are going to be gone for ever so they need toys and snacks, get dressed…a whole ordeal)…anyway back to the food.

So, boy scouts…food…what goes better with cub scouts than s’mores?

It just so happened that the other day we went to Trader Joe’s (I love that place) and got these little guys.

You see that? Low Fat…so they are good for you

We had some marshmallows in our pantry for who knows how long and always have chocolate (that I make sure we NEVER run out of).

So the S’mores bites were born. It was a beautiful thing.

These couldn’t be easier (that what I am all about, easy fast, good food).

Just a few easy steps.

On a lined cookie sheet lay out your gram crackers.

Place 1/2 a jumbo marshmallow on top.

Pop in oven on low broil for 2-3 min.

Remove and stick in freezer for 10 min.

In a microwave melt chocolate and shortening (to thin). Dip marshmallow gram crackers in and pop back in frezzer for 10 min, or until set.

Devour.

Now I left half un coated in chocolate for those non-chocolate weirdos people

That easy. It took me longer to write this than to make them.

S’mores Bites

Ingredients

• Desired amount of gram cracker cookies (I used 64)
• 1 bag jumbo sized marshmallows, halved
• 3 cups semi-sweet chocolate chips
• 1 Tbsp shortening

Directions

1. Turn oven on to a low broil.
2. Lay desired amount of gram cracker cookies out on a lined baking sheet.
3. Top each with ½ of a jumbo marshmallow.
4. Pop in oven for about 2-3 min.
5. Remove and stick in freezer for 10 min
6. Melt chocolate and shortening in microwave in 30-second increments, stirring in between each.
7. Dip gram crackers into chocolate and stick back in freezer for about 10 min or until set.
8. Store in fridge

So after my attempt at making caramel, I wanted to try and incorporate it into my infatuation with cookies.

I know, I know I really need to diversify.

I found these the other day at the store. A much faster way to get caramel into my body (rather than make it my self)

In the words of my 4 year old, “These are stupendous.”

The only tip I have for these is to make sure to not mix the caramel in to much. Just gently fold it in. That way you will have a more marbled effect. Oh and to store in a air tight container. Guess that is two…;)

Carmel Chocolate Chip Cookies

Ingredients

• ½ cup butter, softened
• ½ cup sugar
• ½ cup brown sugar
• 2 tsp vanilla
• 1 egg
• 2 ½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup caramel bits
• 3 tsp butter
• ½ cup mini chocolate chips

Directions

1. Preheat oven to 350
2. Cream sugars and butter together. Add eggs, vanilla mix well.
3. Mix in flour, salt, baking soda.
4. In a small microwave safe bowl, microwave caramel bits and 3 tsp of butter in 30 second increments; stirring after each. It should take about 2 min total. Butter should be incorporated into caramel.
5. Fold in chocolate chips.
6. Fold in caramel.
7. Drop by the tablespoon onto a lined cookie sheet. Bake for 8-10 min.
8. Remove and let cool.

I absolutely love love love cinnamon….not the ground brown kind (although I do love that), but the hot kind, the fake kind, the red kind. The Big Red, Red hot candy kind.

When I was a teenager I used to chew so much Big Red my mouth felt like it was raw. But I loved it.

So while browsing the candy isle the other day I saw a box of Red Hots candy. And the little man on my shoulder (we all have him..mines name is Frank ) put them in my basket. I didn’t, he did He is a mean little man.

So why not make something with them, instead of going to the dentist because I ate a whole box and broke my teeth and the hard little guys.

So the Red Hot Cookie was born……

These didn’t last long in my house….about an hour maybe two.

They have that wonderful Red Hot cinnamon taste.

Fabulous, just fabulous.

Red Hot Cookies

Ingredients

• 1 ½ cup sugar
• 1 cup + 2 tbsp butter, softened
• 1 egg
• ¾  cup cinnamon candies (i.e. Red Hots)
• 2 tsp vanilla
• 2 vanilla bean seeds
• 1 tsp cinnamon
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp cream of Tartar
• ½ tsp salt
• ½ cup water
• 2 ½ cups powdered sugar

Directions

1. Pre-heat oven to 375.
2. Cream 1 cup butter and sugar in the bowl of an electric mixer. Add egg, 1 tsp vanilla, cinnamon and 1 vanilla bean seeds.
3. In a food processor, process ¼ cup of cinnamon candies into a powder (a few chunks are ok). Add to butter mix.
4. Mix in flour, baking powder, cream of tartar and salt until fully incorporated.
5. Drop by the tablespoon full onto a lined baking sheet. Bake 8-10 min or until done.
6. Remove and let cool.
7. Meanwhile, in a medium saucepan, boil water and ½ cup cinnamon candies until candies are dissolved.
8. In the bowl of an electric mixer (with the whisk attachment) cream butter, vanilla bean and vanilla. Add Cinnamon water.
9. Mix in powdered sugar.
10. Pop in refrigerator for about 15-20 min to firm up.
11. Scoop frosting into a Ziploc bag (or piping bag), snip if a corner and squeeze out to frost.

So my incredible goddess of a sister-in-law was just plain evil the other day. For my birthday she got me (among tons of other amazing things) these….

I know mean huh…..

I could eat an entire box in the blink of an eye.

I think she is out to sabotage me trying to lose weight

So I ate about 1/2 the box and decided to try to make something with me. The creative juices were flowing….or was that the sugar rush?

It just so happens that my local grocery store was having a sale on brownie/cake mixes. And since they were on sale I had to buy them. Of course the were supposed to be for much much later.

Oh well…..

So lets do this.

Cut your remaining cookies into quarters (at least 1/2 a box worth or 2 cups). Look at my pretty baby….hey Im not sure I like the way she is looking at that box

Make your brownies according to the box. Only bake for 16 min. Remove and top with cookies and chocolate chips.

I only did half because the hubby doesn’t like coconut.  Crazy man (but he sure is hot)

Pop back in oven for 10 min (or until brownies are done).

Remove and smother with caramel.

Remove and let cool.

There you have it. Pure deliciousness.

I think I will forgive my sister-in-law.

Up close and personal.

Samoa Brownies

Ingredients

• 1 pkg brownie mix (I used the family size 13×9) (typical additional ingredients are eggs, oil and water)
• ½ box Samoa Girl Scout Cookies (cut in quarters)
• 2 cups chocolate chips
• 4 Tbsp butter
• 1 ½ cup heavy cream
• 2 cups sugar
• ½ cup corn syrup
• Pinch of salt
• 1 ½ tsp vanilla

Directions

1. Pre heat oven to 350. Make brownies according to package. Pour into a greased and floured 13×9 dish. Bake for 18 min.
2. Remove brownies from oven (when timer dings) and top with chopped cookies and chocolate chips.
3. Bake for 10 more min or until brownies are done.
4. Meanwhile, in a large saucepan combine butter, cream, sugar, corn syrup and slat. Cook over medium heat until sugar dissolves. Stir occasionally.
5. Mix will bubble and darken. Continue to watch and stir until temp reaches 245 on a candy thermometer (or until it forms a firm ball when dropped into a glass of cold water).
6. Remove from heat and stir in Vanilla.
7. Remove brownies and smother with caramel. Set aside to cool.

I am soooooo proud of my self.

All by my self I…the super technically challenged, fixed my high-zut washer. I took the thing apart and actually fixed it!!!!

Usually when I take things apart it is never good. There are extra parts (they really weren’t needed ) and what ever I took apart is beyond repair after.

By this time I did it…..yea me!!!!!

And just in time. The familia was running out of clean underwear clothes (this is one of 4 piles)

So I deserve one of these. (please ignore their smashed-ness)

I made these (very quick) yesterday for my sons boy scouts. There were trying to earn their foreign language badge/patch. He taught them how to say a few words in Italian, so…..we made Italian cookie flags for snack.

Anyways, enough of my rambling. I am going to sit back eat about a dozen a few cookies and watch Tangled with my kidos.

Have a fantabulous day!

I know…..Here I go again with cookies. Sorry

But these are so fun and good. Plus my daughter helped me make these 100%. She never helps 100% (unless it is tasting).

Ill make this one quick and pain less.

First step, pre-heat oven to 375.

Start by making a basic sugar cookie dough (with some slight modifications).

Pop in oven for 10-12 min and there you have it. Quick, simple, painless and super cute.

Birthday Cake Cookies

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 1 ½  cups flour
• 1 cup yellow cake mix
• 1.5 oz sprinkles

Directions:

1. Preheat oven to 375
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla. Mix until fully incorporated.
4. Add flour and cake mix. Mix until combine.
5. Fold in sprinkles.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 10-12 min
8. Remove and let cool.

So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.

The best way to a mans heart is thru his stomach…right

So here is one of his top desserts.

First up, the Oreo cookie crust.

Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.

After about 10 min in the freezer it is time for the ice cream. This particular time I used plain old vanilla bean, but next time I am going to try a caramel.

Pop back in the freezer to firm up, about 2 hours. Meanwhile make the fudge layer. You are going to want to let this cool to room temp.

Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.

Pop back in the freezer yet again for about 1 hour to 30 min. And top with deforested frozen whip topping (i.e. cool whip)

And sprinkle with reserved cookie crumbs.

Stick in freezer (and store in freezer).

Ultimate Ice Cream Dessert

Ingredients

• 1 pkg ( 16.6oz) Oreo Cookies
• ½ cup butter, melted
• ½ cup sugar
• ½ gallon ice cream, softened
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla
• ½ cup butter
• 1 can (12 oz) evaporated milk
• 1 ½ cups peanuts
• 1 carton (8 oz) frozen whip topping, thawed

Directions

1. In a food processor, process your Oreos into crumbs.
2. Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
3. Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
4. Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
5. Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
6. Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
7. Store in freezer. Serves 12-16 people.