Apricot Orange Chocolate Chip Cookies

So, there I was, munching away on dried apricots, when it hit me!  The flavors for my next cookie! Chocolate and apricot are a match made in heaven. So is orange and chocolate. So why not incorporate them into a delicious chewy cookies with little chewy chunks of goodness. 

The base of this recipe came from Pinterest.  I knew I wanted this to be a chewy cookie.  I also knew that I'd be using chocolate chips, so the base of this cookie is a yummy chocolate chip cookie that I found and have made once before.  Then it was just a matter of adding in the other flavors I wanted. 

I was able to control myself long enough to wait until they cooled out of the oven.  This is needed in order to achieve optimal chewiness. Mission accomplished!  Perfectly chewy, large, full of flavor.  The orange flavor is not too strong but pairs well with the apricots and the chocolate chips.  The small chunks of apricots are a wonderful addition.  I'm in love with this cookie.  

Apricot Orange Chocolate Chip Cookies

Modified from Host The Toast

Ingredients

• 2 cups + 2 Tbsp all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• zest of 1 orange
• 1 1/2 sticks unsalted butter, melted and cooled
• 1 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 whole eggs
• 2 tsp orange juice
• 3/4 cup mini semi-sweet chocolate chips
• 3/4 cup dried apricots, finely diced

Cooking Directions

1. In a medium sized bowl, add the flour, baking soda, cornstarch, orange zest and salt. Whisk together and set aside.
2. In the bowl of your stand mixer, add the sugars and cooled butter and beat for 1 minute.
3. Add in the eggs, one at a time, and the orange juice. Mix.
4. Slowly add the dry ingredients in and mix until combined.
5. Add in the chocolate chips and apricot pieces and stir until combined. Refrigerate for at least 30 minutes.
6. Let your oven preheat to 325º
7. Line two cookie sheets with parchment paper
8. Scoop out 1/4 cup of dough and place on a cookie sheet. Leave room for them to spread out while cooking
9. Bake for 12-18 minutes, rotating once halfway through. Remove when the edges are golden brown
10. Let sit on the cookie sheet for about 5 minutes before removing to a wire rack

No-Bake Avalanche Cookies

So, this recipe was recently going around Facebook, and I thought, man those look good. And they're no bake, it was like they were begging me to make them. 

I'm really, really glad I did. 

These cookies are the bomb.  Easy to make and they stay delicious for a while after you make them too.  No stale cookies here, no sir, these taste just as good as they did the day they were made.  Oh, and I already had all the ingredients in the house, so Win! Win!

These Avalanche cookies have a soft texture, like fudge.  But they also have the wonderful texture of the Rice Krispies and the marshmallows. The peanut butter flavor is mild because it's mixed with white chocolate, but still noticeable.

Just an all around awesome cookie in my book, this one is going in "my favorites" section.  Yum!

No-Bake Avalanche Cookies

Recipe from The Slow Roasted Italian

Ingredients

• 16 oz vanilla flavored almond bark/CandiQuick
• 15 oz creamy peanut butter
• 2 cups Rice Krispies cereal
• 1 1/2 cups mini-marshmallows
• 1/2 cup + more for sprinkling mini chocolate chips

Cooking Directions

1. In a large microwavable bowl, melt the almond bark in 30 second increments in your microwave until smooth.
2. Add the peanut butter and stir until smooth.
3. Add the Rice Krispies, marshmallows and chocolate chips and stir until evenly distributed.
4. Line 2 cookie sheets with wax paper and then scoop a large amount (about the size of a small orange) of the mixture into a ball shape and place on the wax paper.
5. Sprinkle more mini chocolate chips over the top if desired.
6. Let sit in a cool area until hardened, you can also refrigerate until set.

Flourless Monster Cookies

I'm sorry for not posting last week, I was on vacation in Massachusetts.  Visiting my husbands family, doing Halloween there, doing the Freedom Trail and visiting New Hampshire.  We were busy, busy, busy.  No tine to post anything, sadly. 

I hope these awesome cookies make up for it just a little. 

I'm still on my flourless obsession.  These cookies are so good you'll never know there isn't any flour in them.  There is oatmeal and that gives them plenty of texture. The peanut butter flavor is not overwhelming.  Just subtle.  The big pieces of chocolate makes me extremely happy.  These cookies turn out golden on the bottom, chewy and flavorful.  I love them. 

Join me on my flourless recipe quest.  If you've got any good one's, send them my way!

Flourless Monster Cookies

Recipe from The Semisweet Sisters

Ingredients

• 3 whole eggs
• 1 1/2 cups brown sugar
• 1 cup sugar
• 2 tsp vanilla extract
• 2 tsp baking soda
• 1/2 cup butter, room temperature
• 1 1/2 cups peanut butter, regular or crunchy
• 4 1/2 cups oats, quick or old fashioned
• 1 cup semi-sweet chocolate chips
• 1 cup M&M's

Cooking Directions

1. Preheat oven to 350º
2. Mix together all of the ingredients (except the chocolate chips and M&Ms) in a large bowl or strand mixer and mix until combined.
3. Add the chocolate chips and M&M's and mix well by hand.
4. Scoop about 2 inch round balls of dough and place on a cookie sheet, then use your hand or the bottom of a glass to smoosh down slightly.
5. Bake for about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before removing to a cooling rack.
6. Store in an airtight container.

Flourless Peanut Butter Chocolate-Chip Cookies

I'm totally digging flourless recipes.  I can't tell you how much easier they are to make, and they taste amazing, and they are gluten free. I've recently jumped on the Gluten Free bandwagon (not 100%, but I'm about 95% there) and I'm loving how much less bloated I feel.  The only hard part for me has been the comparisons to standard bread products and gluten free since they are different flour flavors and textures. I just need to get used to it.  That's why I'm loving the flourless recipes.  There isn't anything to "get used to" because the flavor of whatever you're baking are just more intense.

For example, this peanut butter chocolate chip cookie has great peanut butter flavor.  You don't get the chewy cookie that you might with a regular flour recipe but they're still moist with a tiny bit of chewiness around the edge.  I love them.

This is the second recipe I've made that was flourless.  I'll post the first one I made soon but I have loved them both so much.  Don't get me wrong, just because they don't have any flour doesn't make them healthy.  But if you're gluten free, sometimes you just want a great tasting treat.

I'd eat these flourless desserts even if I wasn't trying to avoid gluten, they are that good.

Flourless Peanut Butter Chocolate-Chip Cookies

Recipe from Southern Living

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Cooking Directions

1. Preheat the oven to 350º
2. Mix the peanut butter and sugar together in a mixing bowl until smooth. Add the remaining ingredients and stir until smooth.
3. Use a cookie scoop or two spoons to dollop dough onto the cookie sheet about 2" apart.
4. Bake for 12-14 minutes. Let cool for 5 minutes before moving to a cooling rack.

Chia Chocolate Chip Cookies

My husband was at work one day, when his Captain pulled out a bag of little Chia Chocolate Chip Cookies and was telling my husband how wonderful they were.  They're healthy, gives him energy, curbs his appetite, and tastes delicious.  After my husband tried one, he called me to see if I could track down a recipe.  Which, of course, I could.  I mean, I practically live on Pinterest after all.

During the course of making these cookies I discovered how I didn't have all of the same ingredients the original recipe called for, so I substituted for what I did have. The important ingredient being Chia seeds, which I have plenty of.

Chia seeds are so very good for you.  They can puff up to more than double their size if left in a liquid, which means if you eat them as just a regular seed then they will fill you up, because of all that puffing up they do inside your stomach.  So, eat a cookie, wait, and soon you'll forget about being hungry.

You can make these to be dairy free (if you can find dairy free chocolate chips) or gluten free if you follow the original recipe.  Mine are neither, but they are delicious! I love the chewiness from the oatmeal and the slight coconut hint I got from the coconut oil.  Obviously the chocolate chips are obvious.  I'm loving this recipe.  Great flavor, and texture with the added bonus of filling you up when you're starving and getting all the added benefits of the oatmeal, chia seeds and coconut oil.  My husband will be taking these on his trips from now on.

Chia Chocolate Chip Cookies

Recipe modified from huffingtonpost

Dry Ingredients

• 1 cup old fashioned oats
• 1/2 cup brown pastry flour
• 1/2 cup cake flour
• 1/2 cup sugar
• 1/4 cup chia seeds
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 whole egg
• 1 tsp vanilla extract
• 1/2 cup coconut oil

Cooking Directions

1. Mix the dry ingredients together and the wet ingredients together and then mix them together.
2. Refrigerate for 1 to 2 hours.
3. Preheat the oven to 355º, lightly oil a baking sheet.
4. Roll the dough into golf ball sized pieces and then flatten half way.
5. Bake for 12 minutes. Check on them in the oven and if they aren't spreading you might have to help them by pushing down on them with a fork.
6. Bake for another 2-3 minutes or until very lightly golden.
7. Cool completely on a wire rack before moving to a plate or storage container.

White Chocolate, Cherry and Almond Biscotti

I can't believe that I have never made biscotti before.  I love it.  I buy it in the store but why haven't I ever made it? 

Well, I had to fix that. 

There are a lot of choices out there when you want to make biscotti.  Seems like just about every flavor imaginable.  I didn't really know which kind I wanted to make first, but I saw this one had cherries in it.  I didn't have dried cherries but I did have maraschino cherries, so I cut them up and dried them really well and they worked just fine. 

The crunchy not too sweet cookie, combined with the sweet white chocolate drizzle and the chewy cherries was a hit for me and my family.  Made crunchy so you can dip it in your coffee or tea. I loved this flavor and will be trying new flavors soon!

Also, this would be perfect for Valentines Day.  Just sayin. 

White Chocolate, Cherry and Almond Biscotti

Recipe from Gimme Some Oven

Ingredients

• 2 2/3 cup all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1 Tbsp oil (I used canola)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup dried or maraschino cherries (cut in half and patted dry)
• 1/3 cup white chocolate chips
• 1/3 cup sliced or slivered almonds
• white chocolate baking squares or chips for drizzling

Cooking Directions

1. Preheat the oven to 350º
2. In the bowl of your stand mixer, add the oil ,both extracts and the eggs. Mix to incorporate.
3. In a separate bowl add the flour, sugar, baking powder and salt. Whisk together.
4. Slowly add the dry ingredients into the wet ingredients and mix until combined.
5. Remove the bowl from the mixer and use a spoon to mix in the cherries, chocolate chips and almonds.
6. Lightly flour your work surface and put the dough on it, knead a couple of times to make it less tacky.
7. Cut the dough in half and shape into two patties about 1" thick. Place them on a cookie sheet lined with parchment or a silicone baking mat and bake for 35 minutes.
8. Remove the dough patties to a cooling rack and let them cool about 10 minutes.
9. Decrease the temperature of the oven to 325º
10. Once they patties have cooled a little, sliced them into 1/2" sliced and lay them back on the cookie sheet, cut side down.
11. Bake for 10 minutes and then flip over and let them bake for 10 more minutes.
12. Remove from the baking sheet and let cool on a cooling rack.
13. Drizzle with white chocolate if desired.

Top 10 of 2015

Thank you all for making 2015 a great year!  I hope you got to try some new recipes and ended up with some new favorites.  I'm so excited about 2016.

I've ordered the links below by most viewed at the top.  Enjoy!

Top 10 of 2015

1. Nutella Bread Star
2. World's Best Cookie (Ranger Cookie)
3. Four Ingredient Chicken
4. Starbucks (CopyCat) Lime Refresher
5. Sloppy Joe Cornbread Casserole
6. 2-Ingredient Pizza Dough
7. Proper English Scones
8. Pumpkin Tea Cake with Honey Cream
9. Old Fashioned Rhubarb Cake
10. Chocolate Chip Cookie Cake

Sugar Cookie Pie Crust

A friend of mine told me she had this amazing apple pie with a sugar cookie pie crust.  Well, that was years ago and I sort of forgot about it until recently.

As it turns out, sugar cookie pie crust is a really good idea.

One thing I noticed is that this pie crust comes out of the pan easily if it's room temperature or warm but once you refrigerate it, it's difficult at best.  The taste is sweet and yummy.  You might want to use this one with a not so sweet pie filling or else you'll have a super sweet pie.

I'm really glad I tried this.  It's original intent is for a tart, which I might try next.

Sugar Cookie Pie Crust
Recipe from Baking Bites

Ingredients

• 1/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 2 Tbsp milk
• 1 tsp vanilla extract

Cooking Directions

1. Preheat the oven to 400º
2. In a large bowl, or your stand mixer, combine the butter and sugar. Mix until light and fluffy.
3. Add the flour and salt and mix, then add the milk and vanilla extract. Mix until it is moist and crumbly.
4. The mixture should crumble but still be moist enough to hold together when you make it into a ball. 
5. Press the dough into the pie or tart plate (9 or 10 inch).  Make sure the bottom is even. 
6. For a no-bake filling: Bake for 25-30 minutes, until light golden brown. Let cool.
7. For a filling that needs to be baked: Bake for 15-20 minutes before filling.  Let cool and then fill and bake as the recipe instructs. 

3-Ingredient Shortbread Cookies

I love recipes with only a few ingredients.  Less of a chance I'll mess it up.

These cookies took a little finessing in order to come together and become the right consistency. I can tell you that once you remove the dough from the mixing bowl, before you refrigerate it for an hour, it needs to be a smooth dough that holds together.  I needed to add a little water to make it work.  However once I got it together the rest was simple. This is a little hard to do when you're trying not to overwork the dough, but it's possible. You don't want to work the dough too much because it'll become tough.

It seems a bit odd to cut them and leave them together in one big piece before baking but that's what you're supposed to do. Once they come out of the oven you can re cut them, let them cool and then separate them.

They are delicious cookies.  Very tender, buttery and crumbly.  I loved the taste and next time I plan to dip one end in chocolate like the original post did. I added these cookies to the English Tea Party I threw for the neighborhood kids that always play together. These cookies were the perfect addition. I will make them again.

3-Ingredient Shortbread Cookies

Recipe from EugenieKitchen

Ingredients

• 1 cup salted butter at room temperature (if using unsalted add 1 tsp salt)
• 1 cup confectioners sugar, sifted
• 2 3/4 cups all-purpose flour, sifted
• melted chocolate (optional)

Cooking Directions

1. Sift the flour into a medium bowl, set aside.
2. Sift the confectioners' sugar into the bowl of a stand mixer (or a mixing bowl if doing it by hand)
3. Add the softened butter to the sugar and whisk until light and fluffy.
4. Add the flour to the butter mixture and fold in.
5. Transfer the dough to a floured surface and knead once with your hands.
6. Form into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for an hour.
7. Preheat the oven to 300º.
8. Place the chilled down onto a cookie sheet and roll out to 1/2 inch thick.
9. Cut into whatever shape you choose and pierce the middle with a fork so no air bubbles form.
10. Bake for 45 minutes until light golden brown.
11. Immediately cut the cookie again when they come out of the oven and let cool completely on the pan.

Vanilla White Chocolate Drops

When I go grocery shopping, I usually get stuck in the baking isle for a while.  I love the chips area because, hello, so many choices and possibilities (yes I'm aware I have a problem). I almost always have a bag of white chips in my pantry but I don't usually use them that often.

So there I was, cleaning the pantry, when I noticed this bag of white chips I needed to use.  Oh the excitement that ran through me (yeah I know, weird).

I jumped onto the Internet and did a quick search and quickly found these.  I was sort of unsure at first but the idea of making a cookie with no chocolate was intriguing. I mean, NO chocolate! Whoda thunk it?

Then, as I was reading I saw that the dough is best when it's been refrigerated for 48 hours.  What? Really? Apparently it works because these cookies were a hit.  The original recipe says you CAN of course cook them immediately but they tend to be a super sweet cookie at that point.  If you let the dough refrigerate for 48 hours it mellows the sweetness.  How bout that?

Well, obviously I didn't compare but the refrigerated cookies were delish!  I brought them to a football party this past weekend and they all disappeared.

I love this recipe and I will make them again.

Vanilla White Chocolate Drops

Recipe from King Arthur Flour

Ingredients

• 6 Tbsp butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1 2/3 unbleached all-purpose flour
• 2 cups white chocolate chips

Cooking Directions

1. In a bowl, combine the butter and sugar, beat until it is combined. 
2. Add the eggs and vanilla and combine. 
3. Add the remaining ingredients (except for the white chocolate chips) and mix well. 
4. Add the white chocolate chips and stir with a spatula to combine.  Place the dough in a bowl with a lid and refrigerate for 48 hours. 
5. Preheat the oven to 375º
6. Line two cookie sheets with parchment paper or Silpat's. 
7. Use a small cookie scoop or a teaspoon to make a 1 inch ball and place on the cookie sheet. 
8. Bake for 8 to 9 minutes.  The cookies will remain pale in color but should be lightly golden brown on the bottom. 
9. Let rest about 5 minutes before moving to a cooling rack. 

Caramel Stuffed Chocolate Chip Cookies

I have a weakness for cookies.

I have a weakness for caramel too.

These cookies were a perfect fit for me.  I did save myself some but I sent most of them to my gramma for her 95th birthday.  We both have a huge sweet tooth and I think caramel is right at the top of the list.

The cookies were the perfect chocolate chip cookie, chewy and delicious.  Add caramel to the combination and you have a little bit of heaven.  I have definetly got to try to stuff caramels into more cookies. ;)

Caramel Stuffed Chocolate Chip Cookies

Recipe from Cake N Knife

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup dark brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups milk chocolate chips
• 1 - 14 oz bag caramels, unwrapped

Cooking Directions

1. Preheat the oven to 325º
2. Line cookie sheets with Silpats or parchment paper
3. In a bowl, combine the flour, baking soda, and salt. Whisk together and set aside. 
4. In the bowl of your stand mixer add both sugars and the butter and beat until combined.
5. Add the eggs and vanilla and mix. 
6. Slowly add the flour mixture into the wet ingredients and blend on low until combined. 
7. Add the chocolate chips and mix in using a spatula. 
8. Use a cookie scoop to put a ball of dough into your hand, put a caramel square into the dough ball and then use your fingers to seal the opening shut. 
9. Place seam side up on the cookie sheet and bake for 20-25 minutes or until golden brown on the bottom. Leave on the cookie sheet to cool a little before moving to a cooling rack. 
10. Let cool a little before eating. 

Healthy Breakfast Cookies

In an attempt to find more healthy breakfast alternatives for my family I stumbled upon this recipe.  We all like all these ingredients to this could be a winner.

I loved the way the cookies turned out.  Full of peanut butter flavor and the chocolate combination was wonderful.  My daughter wasn't a huge fan but she's super picky.  I shared some with my neighbor and she loved them too.

These cookies are super easy to assemble and quick baking.  You need to love peanut butter to enjoy these cookies which (usually) isn't a problem here.  I love that there isn't any flour and that there is very little sugar.  Definitely will make these again, even it they are just for the grown-ups.

Healthy Breakfast Cookie

Recipe from Chelsea's Messy Apron

Ingredients

• 1 cup creamy peanut butter
• 2 Tbsp honey
• 4 Tbsp light brown sugar, lightly packed
• 1/2 cup + 2 Tbsp old fashioned oats
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup peanut butter + chocolate chips combined or pick your favorite

Cooking Directions

1. Preheat the oven to 350
2. Stir together the peanut butter and honey without heating up either of them. 
3. In a large bowl combine the oats, salt, vanilla extract and stir together.  Add the peanut butter mixture in with the oat mixture and stir together. 
4. In a separate bowl whisk the egg and then add it to the mix. 
5. Now add your mix-in's.  You can use chips of any flavor, raisins or other dried fruit, coconut, etc. 
6. Stir together, the dough will be thick and hard to stir. 
7. Use a cookie scoop or two spoons to get a ball of dough out and make sure it's a tight ball when you place it on the cookie sheet or else these tend to crumble. 
8. Bake for 7-9 minutes, slightly underdone will keep them from crumbling as much. 
9. Let cool completely. 

Oatmeal-Fig Bars

This cookie bar was in the latest issue of Food Network Magazine.  There were so many to choose from, it was hard to settle on just one to make.  I told my husband that he would have to pick, there were just way too many choices for me.

I think he picked this one because it does have the "healthy" factor since there is oatmeal, wheat flour and figs in it.  I'm pretty sure that they can't be considered health food though.

The bars are perfect for a breakfast on the run, or a snack.  Very satisfying with a yummy fig taste and soft chewy texture.

I froze mine and I just pull a couple out as needed.  I'm happy with all the bar recipes that were in the magazine and I can't wait to try more. 

Oatmeal-Fig Bars

Recipe from Food Network Magazine Sept 2015 page 68

Ingredients

• 2 sticks butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 1/2 cups rolled (Old Fashioned) oats
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 cups chopped dried figs
• 2 whole eggs
• 2 tsp vanilla extract

Cooking Directions

1. Line a 9x13 inch pan with tin foil so it hangs over the edges, then oil the tin foil with either non-stick spray or use your hands or a napkin to spread oil over the surface.
2. Preheat the oven to 350º
3. In a food processor, add the softened butter and both sugars and pulse to combine.
4. Add the oats, both flours, baking powder and salt and pulse to combine.
5. Next add the figs, eggs and vanilla and pulse until clumps form.
6. Press the mixture into the prepared pan and then bake for about 35 minutes until the edges are set but the middle is soft.
7. Cool before cutting.

Snickerdoodles

Here's a cookie I'm just getting around to, amazingly, since it's a classic. I haven't been in a hurry to make it because I've always thought cinnamon and sugar were more breakfast flavors so I haven't jumped on the bandwagon to make these cookies. 

My bad. 

They're great.  They are like a shortbread cookie that's rolled in cinnamon sugar before you bake it.  You can keep them soft or bake them longer and make them crunchy.  Either way, they are totally delicious and they make a great "hot weather" cookie because there isn't anything melt-y in them. 
Snickerdoodles

Recipe from King Arthur Flour

Ingredients

• 1/2 cup butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/3 cup bread flour
• 2 Tbsp granulated sugar + 1 tsp cinnamon (for coating)

Cooking Directions

1. Preheat oven to 375º
2. Line cookie sheets with parchment paper, silicone cookie mat or grease with non-stick spray. Set aside. 
3. In the bowl of your stand mixer, mix the butter and sugar together until smooth.  Add the egg and vanilla extract and mix until smooth. 
4. Add the baking powder and salt and with the mixer on low, add the flour and mix until well incorporated. 
5. In a zip lock bag add the sugar and cinnamon. 
6. Use a 1 inch cookie scoop to make a ball and then drop in the bag and shake it slightly until fully covered by cinnamon sugar.  Place on the prepared cookie sheet and place balls about 1 1/2 inches apart.  Before baking, take the bottom of a drinking glass and smooth the dough ball down to about 3/8 inch thick. 
7. Bake for 8 minutes for softer cookies or 10 minutes for crunchier cookies. 
8. Let cool slightly before moving to a cooling rack. 

Chocolate Chip Cookie Cake

You're looking at my daughters birthday "cake".  Best birthday cake ever for several reasons:

1. It takes little to nothing to decorate (I'm a terrible decorator)
2. It tastes amazing!  Soft inside, chewy edges, plenty-o-chocolate
3. Easy to transport, because there was hardly any frosting and weren't any layers. The frosting that is on there is only so the candles I put on top would stay in place. 
4. It won't melt much, and any chocolate chips that do get melty make it that much better. 
5. Much easier to make than a cake.  I served this with regular sized cookies for the kids to take home with them. 

My daughter and I will both eat cake, plenty of it actually, but cake isn't necessarily our favorite.  This year for my daughters birthday she originally said she wanted cookies decorated like a peacock (one of her favorite birds) but I quickly talked her out of that.  Remember, I can't decorate.  Luckily it didn't take much convincing that a chocolate chip cookie would be loved by all.  And they were.  I'm such a good parent. 

Chocolate Chip Cookie Cake

Recipe from Sally's Baking Addiction

Ingredients

• 3/4 cup unsalted butter at room temperature
• 1 cup packed brown sugar, light or dark
• 1 large egg + 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9 inch round cake pan with non-stick spray
3. In the bowl of your stand mixer, using the paddle attachment, beat the softened butter for 1 minute until light and fluffy.
4. Add brown sugar and beat for another minute.
5. Add in the egg, egg yolk and vanilla and beat on medium high speed. Use a spatula to scrape down the sides as needed.
6. In another bowl, combine the flour, cornstarch, baking soda and salt.
7. Slowly add the flour mixture into the mixing bowl and mix until incorporated.
8. Add 1 1/4 cup of the chocolate chips and mix briefly.
9. Pour the mixture into the prepared dish and press down until level. Bake for 20-25 minutes.
10. Cover with aluminum foil after the first 15 minutes. Baking could take up to 30 minutes.
11. After you remove from the oven, let sit for a few minutes until slightly cooled and then press the remaining chocolate chips onto the top.
12. If you're going to remove it from the pan, use a butter knife to loosen the edges around the sides and then let cool before removing to another dish. Otherwise just serve it out of the cake pan.

Peanut Butter Crinkle Cookies

So there I was, harmlessly reading a fiction novel, the main character starts eating peanut butter cookies and I couldn't for the life of me, get it out of my head.  It's been a awhile since I've made cookies so why not?

My favorite cookie texture is chewy.  I know some of you like cake like cookies and believe me, I wouldn't turn one of those down.  But I prefer chewy.  This cookie is chewy, and big and has lots of sweet peanut butter flavor.

The nice thing about peanut butter cookies, they're great for outdoor picnics and other potentially hot days since there isn't anything that will melt and be messy.

Enjoy!

Peanut Butter Crinkle Cookies

Recipe from AverieCooks

Ingredients

• 1 large egg
• 1/2 cup creamy peanut butter (not natural or homemade)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• pinch of salt, to taste (optional)
• granulated sugar, to roll the dough in before baking.

Cooking Directions

1. Mix together the first 6 ingredients until smooth in the bowl of your stand mixer, or use a hand mixer.
2. Add the dry ingredients and mix to combine.
3. Use a 1/4 cup measuring cup or a large cookie scoop, put the dough in your hand and roll into a ball, then flatten slightly and put on a plate. Do this with all the dough (about 12 balls) and put them all on a plate. Cover with plastic wrap and refrigerate for at least 2 hours.
4. Preheat the oven to 350º
5. Line the cookie sheet with a silpat or parchment paper.
6. Remove the cookies from the oven and roll in the extra granulated sugar.
7. Bake the cookies for about 12 minutes or until the edges of the cookies are just turning light brown. Remove to a rack and let cool.
8. **Make sure the dough is nice and cool before baking, also allow room for the cookies to spread out while baking.

Chocolate Chunk Coffee Cookies

Not sure if there are many football fans out there.  Well, in my house my husband is a huge football fan.  He played it in high school and college and happens to be from New England so there was NO WAY we weren't going to be cheering for the Patriots this year.  Luckily, it worked out for us.  Some years haven't been as pleasant. 

One of my neighbors invited us over so I made these cookies and a couple other things to bring.  The cookies were a hit.  Many people drink coffee and there is an undertone of coffee in these cookies.  Let's just say I didn't bring any back home with me. There were only three left when we left at halftime so we just left them there.  

The cookie is a nice chewy type cookie.  Browned butter is an ingredient and that does intimidate some people but it really shouldn't.  It's just butter after all. It doesn't take long to create browned butter once a stick of butter has melted so it pays to stay right there and watch it while you swirl the pan around occasionally so it doesn't burn.  But that's really it.  The big chocolate chunks are always loved but it's the little brown flecks of coffee granules that really get people wondering what's in it.  So many of the people at last night's get-together asked me what was in it because they recognized the flavor but really didn't expect there to be coffee in them.  Once I told them they were in love. 

My husband and I aren't coffee drinkers but we still really enjoyed the cookie.  Especially after they've cooled down and had a chance to meld their flavors. Straight from the oven I think the coffee flavor is more prominent. It mellows as they cool. 

Great cookie, glad I made it and I had a lot of people asking for the recipe!
Chocolate Chunk Coffee Cookies

Recipe from The Pioneer Woman

Ingredients

• 2 sticks salted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 whole large eggs
• 1 Tbsp vanilla extract
• 2 cups + 2 heaping Tbsp all-purpose flour
• 2 heaping tsp instant coffee granules
• 1 tsp baking soda
• 1 tsp salt
• 8 oz semi-sweet chocolate chips or chocolate chopped up
• 1/2 cup finely chopped pecans (optional)

Cooking Directions

1. Preheat the oven to 375º
2. In a medium saucepan, melt one stick of butter over medium heat.  Once melted continue to cook while occasionally swirling the pan.  It will begin to foam and then begin to turn golden. Once the butter has begun to get golden all over remove from the heat as it will continue to cook off the heat, and you don't want to burn it. Let cool. 
3. Take the second stick of butter out of the refrigerator so it can soften before continuing. 
4. Add the softened stick of butter to the bowl of your stand mixer with both sugars and mix until well combined. Add the eggs and vanilla and mix. 
5. In a separate bowl combine the flour, coffee granules, baking soda and salt. 
6. Slowly add the flour to the wet mixture 1/3 at a time. 
7. Dump in the chocolate and nuts if using and just give a quick mix to incorporate. 
8. Line a baking sheet with a silicone mat or parchment paper and bake for 8-10 minutes.  Let cool slightly before removing to a cooling rack. 

Granma Pressley's World Best Cookies (Ranger Cookies)

Worlds best cookie? Well, I haven't eaten nearly enough cookies to decide if this is actually the worlds best or not.  I can tell you that it's pretty darn good.

Believe it or not, cookies can be made (and made well) without chocolate.  I know!  I was shocked too!

I was surfing Facebook one day when one of my friends posted this recipe.  It was her grandmothers recipe and she gave me permission to put it on my blog.  I'm so glad she did because I shared some with my neighbors (because this recipe makes a ton of cookies) and they all raved about them!  I find myself going back and then back again.  They are so buttery, the center is chewy but the edges are crispy.  All the flavors are really subtle but they work so well together.

The cookie itself is very light feeling, which is probably why I think I can just eat them continuously.  Make no mistake, they aren't diet food AT ALL!, but the texture is right on. And it helps if you tell yourself that oatmeal is good for you. ;)

Grandma Pressley's Worlds Best Cookie (Ranger Cookies)

Recipe from grandma Pressley via Cindy C. (Thanks for sharing your family recipe with me)

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 whole egg
• 1 cup vegetable oil
• 1 cup old fashioned oats
• 1 cup crushed cornflakes
• 1/2 cup shredded coconut
• 1/2 cup pecans, chopped
• 3 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract

Cooking Directions

1. Preheat the oven to 325º
2. Cream the butter and both sugar's together in the bowl of your stand mixer until light and fluffy.
3. Add the egg and incorporate.
4. Add the oil and mix.
5. Add the oats, cornflakes, coconut and pecans and mix well.
6. Add the flour, baking soda, salt and vanilla. Mix well.
7. Form balls about the size of a walnut and place on an ungreased cookie sheet.
8. Flatten the balls using a fork dipped in water.
9. Bake for 12 minutes.
10. Makes about 18 dozen cookies.

Top 5 of 2014

#5 Ruth's Chris New Orleans Style BBQ Shrimp came in at number 5 for the year.  Hard to go wrong with this recipe, if you are a shrimp lover this is a great recipe to try. 

#4  Homemade Jerky Marinade.  I seriously make this recipe all the time!  It's unusual for me to make the same recipe over and over again and not change anything but this is one that I don't mess with. Great flavor without being too spicy. 

#3  S'mores Cookie Bars are a favorite for so many people.  The bar itself is perfectly chewy and with the addition of the chocolate and marshmallows on top you just can't go wrong.

#2  Crock-Pot Pork Chops are so easy to throw together and let your slow cooker do the work.  The meat comes out so tender and delicious.

#1  Lemon Velvet Cake is just scrumptious.  Perfectly lemony and perfect for the summer.


Thanks for all your support these past years!  I am looking forward to seeing what the New Year brings.

Holiday Baking Day

A little tradition that some of my neighbors and I do every year is a baking day a couple of weeks before Christmas.  This year it was me, Melissa and Emily all crowded together in my kitchen surrounded by sugar and laughing our heads off.  Such a fun day. 

In case you're wondering what we do, here are the perimeters. 

• We each plan to make three things
• We usually have at least one and sometimes two "no bake" items that can be done on the stove top or just in a mixing bowl. 
• We bring all of our own supplies, that includes trays, mixers, measuring cups and ingredients. 
• If you're super on top of things you can even make the dough or whatever before arriving so there is less to do once you get there.  
• Since the event was at my house I went ahead and baked my cookies before everyone else arrived so they could have the oven. 
• I also provided some healthy snacks and some not so healthy snacks for us to eat while baking in hopes that we wouldn't fill up on only sugar.
• At the end of the day we split all the things we made into thirds and share - then you end up with 9 items that you can either gift out, eat or freeze and save for your Christmas guests. 

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

One of my new favorites.  I love for so many reasons but it only having three ingredients is a big one. Also, the texture is so very smooth and chocolaty.  This truffle never really gets hard even in the refrigerator. 

Peppermint Meltaways

Recipe from Taste of Home

This was the first time trying this cookie and I wasn't disappointed.  I love peppermint and the cookie itself really does melt in your mouth.  The candy on top is a must for me, I love the crunchy little peppermint bite. 

Buttery Caramel Sauce

I've made this before and the reason I made it again was because it's so delicious.  I can ALWAYS think of something to add caramel to.  I just doubled the recipe and sent my friends home with their own jars.  This makes a great gift to give away but don't forget to keep some for yourself!

Cinnamon Sugar Chex Mix

These are advertised as addictive, and they are.  They seem so unassuming just sitting there in their little bowl.  Then you try one.  Then you can't stop. 

Peanut Butter Cup Cookies

This little goodie was made by Melissa.  I now you've probably seen or tasted them before but they are amazing.  The cookie portion is nice and chewy just like I like them and of course it doesn't hurt that you bite into a peanut butter cup too.  So darn good. 

Honeycomb

Seriously one of my new all time favorites.  I don't know how I've survived this long without having this before.  It sort of reminds me of peanut brittle without the peanuts.  Only the texture is slightly different because of all those air pockets.  It's crunchy but not break your teeth crunchy.  I need to make them myself ASAP. Thanks Emily for introducing me to these, and my dentist thanks you too. 

Swig Sugar Cookies

Emily made these yummies.  I love how they are so soft that they practically melt in your mouth. Oh and that sour cream frosting is devine.

(I'm lame and I forgot to get a close up picture of this one.)  It is pictured at the very top of the page though and this website below has excellent pictures.  Sorry!

No Bake Peanut Butter and Chocolate Bars