Tag Archives: cookies

It’s Shark Week Peeps!

11 Aug

I professed my love for Shark Week last year with some yummy shark/ocean themed treats and I totally planned on doing it again this year. But then I didn’t. Sorry. I fell off the wagon a bit with my healthy eating with birthdays and vacations so I’m back at it and therefore, haven’t been baking much. But, Joel’s co-workers have slipped hints that they would really enjoy some shark cupcakes again. I hope to make it happen but it’s a busy week with Noah’s first day of preschool and a trip to Fargo for a wedding so we shall see.
Shark Cupcakes 2
Whether or not they get whipped up, I still wanted to remind all you lovely followers of these fun treats in case you are having a Shark Week shindig. I hope that you impress your friends and family with these delicious, gruesome goodies.

Shark Cupcakes – Moist, white almond-y cupcakes bursting with strawberry preserves and topped with a simple ocean blue cream cheese frosting.
Shark Cupcakes 5
Beaches – a vanilla version of dirt and worms, Beaches combines vanilla pudding, vanilla wafers and cool whip for the perfect summer dessert. Top with gummy sharks to make it especially festive!
Beaches 3
Blood in the Water – basically just a creepy name for a Lava Flow. This frozen tropical drink combines strawberries, pineapple and coconut for the perfect refresher while watching some gory shark attacks.
Lava Flow 1

Loaded Peanut Butter Cookie Bars

16 May

Loaded Peanut Butter Cookie Bars 2
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
Loaded Peanut Butter Cookie Bars 1
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars 4
Loaded Peanut Butter Cookie Bars

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.

3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
Loaded Peanut Butter Cookie Bars 5

Double Crunch Biscoff Cookies with Chocolate Hearts

20 Jan

Double Crunch Biscoff Cookies with Chocolate Hearts
So the idea of these cookies came to me while reading Noah’s favorite Valentine’s book, Lilly’s Chocolate Heart. She has one last chocolate heart, wrapped in red foil, and is trying to find a place to save it. In the end, she does what any sane person would do and eats it. After reading books, we always talk about them and Noah asked if we could get chocolate hearts. I did what any sane food blogger would do and said yes. He got so excited and said he couldn’t wait to eat all the red chocolate hearts. Of course, as a sane mother, I would never let him eat the entire bag so I figured I should make something delicious for you guys with them.

Rather than the traditional peanut butter kiss cookies of Christmastime, I thought I would mix it up with some crunchy biscoff that I had sitting in the pantry from Trader Joe’s.
Double Crunch Biscoff Cookies with Chocolate Hearts
The second crunch comes from the chocolate hearts. I totally intended on buying Dove milk chocolate hearts but guess what? They are wrapped in purple and that sweet boy of mine was so excited about red wrapped chocolate hearts. So I scoured the Valentine’s candy aisle until I found ones wrapped in red…and they were crispy chocolate. If you don’t dig the double crunch just use regular chocolate.
Double Crunch Biscoff Cookies with Chocolate Hearts
The cookie dough was a little crumbly but rolled together nicely. The crunch isn’t super noticeable in the baked cookies but that delicious biscoff flavor shine right on through. I can tell from the one bite I allowed myself to have. I saved three of them at home for the boy then sent the rest to work with Joel. I can’t have these delicious little bites sitting around…I’m working on my self-control but let’s not push it.

Double Crunch Biscoff Cookies with Chocolate Hearts
recipe adapted from Leite’s Culinaria

1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup crunchy biscoff
1 1/4 cups all-purpose flour
About 24 chocolate hearts (maybe more depending on how big you make them), unwrapped

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat. Cream together the butter and brown sugar until light and fluffy. Add biscoff and mix until combined. Slowly add flour just until combined.

2. Roll dough into 1 inch balls and place on prepared cookie sheets. Bake for 8-9 minutes then remove from oven and press a chocolate heart into each cookie. Place back in the oven for about 2 minutes. Remove from oven and allow to cool completely before removing from the cookie sheet.

Old Fashioned Iced Oatmeal Cookies

3 Jan

Old Fashioned Oatmeal Cookies
As you can probably tell by the red and green, I was planning to share this cookie recipe with you before Christmas. Well, life got crazy and that didn’t happen but these are so good that I just had to share them anyway. They are one of my favorite cookies that I have made in awhile.

We rarely buy packaged cookies but I have always loved those iced oatmeal cookies dipped in milk until they get a little soggy. These remind me of those store-bought cookies but are chewy rather than crunchy which always makes a cookie better in my opinion.
Old Fashioned Oatmeal Cookies
I whipped these up, along with several other sweets, and brought them for all of Joel’s family to enjoy while we gathered for his grandpa’s funeral. The were inhaled in a flash. The only other cookie to disappear before were these cookie dough bites. It’s really a toss up over which one is better. If my New Years resolution wasn’t to get rid of this baby weight then I would just say have one of each!
Old Fashioned Oatmeal Cookies
Old Fashioned Iced Oatmeal Cookies
recipe from Is This Really My Life?

Cookies:
2 cups old-fashioned oats
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp salt
1 cup unsalted butter, melted
1 cup granulated sugar
½ cup packed light brown sugar
2 eggs
Icing
2 cups powdered sugar
2-5 Tbsp. milk
1. Preheat oven to 350 degrees and lightly grease cookie sheet.

2. In food processor or blender, pulse/blend oats until partly ground. (Ground oats should be coarse, not a fine powder.)

3. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until combined.

4. In a large bowl beat melted butter and sugars. Add eggs one at a time, beating well after each addition. Add dry ingredients and stir until thoroughly combined.

5. Drop dough by rounded tablespoons onto prepared cookie sheet. Bake 14 to 16 minutes until lightly browned. Keep remaining dough chilled until ready to bake (if it gets too warm, the cookies spread too much).

6. Cool cookies for 5 minutes on sheet before moving to a wire rack to cool completely.

7. Once cookies are completely cooled, whisk together powdered sugar and milk until smooth and desired consistency. Gently frost each cookie and allow glaze to set before storing. Store in an airtight container for up to one week.

Eggnog M&M Cookies {Christmas Tray 2013}

14 Dec

Eggnog M&M Cookies
In our house, eggnog is known as Christmas Milk. Noah and Hannah’s Godmother refers to it as this with her grandboys and we picked up on it too. Noah loves Christmas Milk and chocolate so I knew these had to be made this Christmas. And what does a 3 year old love even more than chocolate chips? M&M’s. So I switched out the dark chocolate chunks in the original recipe for M&M’s to make them even more fun and festive.
Eggnog M&M Cookies
These cookies ended up light, fluffy and chewy and the M&M’s added a nice little crunch to the soft texture. And for about 3 days straight, Noah asked if he could have cookies for breakfast. I told him no, but all that ran through my mind is Bill Cosby…they have eggs. He sure is a boy after my own heart.
Eggnog M&M Cookies
These are a fun, easy and delicious addition to your Christmas baking list!
Eggnog M&M Cookies
Eggnog M&M Cookies
recipe from Brown Eyed Baker

1 cup + 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
½ cup + 2 tablespoons granulated sugar
¼ cup Eggnog
1 egg yolk
½ teaspoon vanilla extract
½ cup mini M&Ms

1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper; set aside.

2. In a small bowl, stir together the flour, baking powder and salt.

3. Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the eggnog, egg yolk and vanilla extract and continue beating until completely combined. Add the dry ingredients and beat until just combined. Stir in the mini M&M’s.

4. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake 20-25 minutes (longer for larger cookies), or until the edges are set. Remove from oven and transfer to a wire rack to cool completely.

Eggnog M&M Cookies

Angel Food Macaroons {Christmas Tray 2013}

4 Dec

Angel Food Macaroons
I feel like such a slacker this year when it comes to my Christmas baking. It takes everything in me these days just to get dinner on the table, let alone a buffet of Christmas treats. A couple weeks ago though, I managed to whip up a batch of these and they were incredible to say the least.
Angel Food Macaroons
The recipe is slightly altered from a recipe created by Kristan, the author of one of my favorite food blogs. The second I saw these dreamy cookies I knew I had to try them this year. I love love love chocolate dipped macaroons and her twist, using angel food cake mix, was very intriguing.
Angel Food Macaroons
For some reason, orange popped into my head as I was looking over the recipe. I adore the combination of orange and chocolate so I thought it would be a delicious addition and add a tropical twist. Another change I made was rather than pressing a Hershey kiss into them after baking, I dipped them in dark chocolate. As you all know, I’m not a huge chocolate fan so I wanted to reduce the amount.
Angel Food Macaroons
They were light, airy and amazing just as I expected them to be. Definitely a new Christmas cookie staple around here!
Angel Food Macaroons
Angel Food Macaroons
recipe adapted from Confessions of a Cookbook Queen

1 (16 oz.) box Angel Food cake mix
1/2 cup water
1 tsp. almond extract
1 Tbsp. orange zest
3 cups sweetened shredded coconut
12 oz. dark chocolate chips

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or coat with nonstick spray.

2. In the bowl of your mixer, beat the cake mix, water, almond extract and orange zest on low speed until combined.  Increase speed to medium and beat for one minute.  Fold in the coconut with a spatula.

3. Drop dough with a small cookie scoop on prepared sheets, a couple of inches apart.  Bake for about 10 minutes or until edges turn golden brown.  Remove from oven, let cool for a minute then remove to wire racks to cool completely.

4. Melt chocolate in 30 second intervals in the microwave, stirring each time. Dip the bottom of each cookie in melted chocolate then place on parchment paper until chocolate hardens. I placed them in the refrigerator so they would harden quickly.
Angel Food Macaroons

White Chocolate Oatmeal Craisin Cookies {Christmas Tray 2013}

11 Nov

White Chocolate Oatmeal Craisin Cookies
Now that it’s November, I think it’s acceptable to start talking Christmas and I’m very excited to be sharing my first treat of the season. My dad loves these kind of cookies so when I came across a recipe in one of my favorite baking cookbooks, I knew it would be a great cookie to whip up and share with you all for your Christmas baking (and take to my parents so that I wouldn’t eat them all).
White Chocolate Oatmeal Craisin Cookies
The original recipe called for cranberries and raisins but I decided to change it up a bit and use craisins instead. The thing that really jumped out at me with this recipe is the use of orange zest. I knew it would be amazing with the tart craisins and it totally is. I love the texture of the oatmeal and the sweet, creaminess of the white chocolate too. They are basically perfect for Christmas. You have to make them, mmkay?
White Chocolate Oatmeal Craisin Cookies
White Chocolate Oatmeal Craisin Cookies
recipe adapted from Best Loved Cookies and Bars

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 cups quick-cooking oats
1 1/2 cups craisins
1 Tbsp. orange zest
1 pkg. (12 oz.) white chocolate chips

1. Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda in a mixing bowl then add to creamed mixture. Stir in oats, craisins, orange zest and white chocolate chips.

2. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
White Chocolate Oatmeal Craisin Cookies

Halloween Triple Chocolate Pudding Cookies

28 Oct

Halloween Triple Chocolate Pudding Cookies
I have one last easy, delicious Halloween treat to share with you all today. Noah and I had a blast whipping these up and it was so nice to spend time with just him since things have been a little hectic since Hannah has arrived. This is my last week of help before real life sets in and I am a stay at home mom to two kids. Please pray for me.
Halloween Triple Chocolate Pudding Cookies
I picked up some Halloween chocolate chips that consisted of semi-sweet chocolate chips and orange colored chips. I tried really hard to think of something creative to make with them but I came up short. Then I stumbled across this recipe for triple chocolate cookies and I knew the resident chocoholic would go crazy for them. And he did.
Halloween Triple Chocolate Pudding Cookies
Halloween Triple Chocolate Pudding Cookies
Thanks to the addition of chocolate pudding mix, they are soft and chewy (even days later) and chocked full of chocolate goodness.
Halloween Triple Chocolate Pudding Cookies
So, what are your kids dressing up as for Halloween? Noah chose Buzz Lightyear and Hannah has a sweet Cinderella dress. Oh, and Noah decided he’s not going to say “trick or treat” but “can I have some candy please?” instead. Hmm, we’ve got to work on that before Thursday. At least he added please, right?
Halloween Triple Chocolate Pudding Cookies
Halloween Triple Chocolate Cookies
recipe from Something Swanky

1 cup butter, cold
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. sea salt
1 tsp. baking soda
1 Tbsp. hot water
2 1/4 cups all purpose flour
1/4 cup cocoa powder
3.75 oz. Hershey’s Special Dark Instant Pudding Mix
1 bag Nestle Halloween Chocolate Chips
Halloween sprinkles

1. Preheat oven to 350 degrees F. Beat butter until smooth in a stand mixer.

2. Add sugars and beat 1-2 minutes, until smooth and slightly fluffy.

3. Add eggs, one at a time, until well combined. Meanwhile, combine water and baking soda until dissolved. Add to creamed mixture along with the vanilla.

4. In a mixing bowl, combine flour, cocoa powder and pudding mix. Slowly add the dry ingredients to the mixer until just combined. Stir in chocolate chips.

5. On greased or parchment lined cookie sheets, drop dough by the tablespoon. Top with sprinkles and bake for 10-12 minutes. Let cool for 5 minutes on cookie sheets before removing to a cooling rack.

The Great Pumpkin Cookies

14 Oct

The Great Pumpkin Cookies
These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.
The Great Pumpkin Cookies
This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.
The Great Pumpkin Cookies
These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.
The Great Pumpkin Cookies
The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.
The Great Pumpkin Cookies

Peanut Butter Candy Corn Cookies

9 Oct

Peanut Butter Candy Corn Cookies
Since Halloween is right around the corner, I definitely wanted to share some themed treats with you but lately I have had a huge lack of motivation and creativity. The end of pregnancy is rough people. I had Noah 3 weeks and a day early so I never went through those last few uncomfortable weeks. Not fun.
Peanut Butter Candy Corn Cookies
So, basically I just stirred some candy corn instead of M&M’s into my favorite peanut butter cookies and called them festive. That’s how I roll these days. But I have to tell you, they are incredibly chewy and delicious. I had to pretty much immediately deliver them to Joel at work because we couldn’t keep our hands off of them. When we were on our way, Noah told me that they (Joel and his co-workers) had to eat a good lunch if they were going to have a cookie. Bribery works in our house you see.
Peanut Butter Candy Corn Cookies
Even though these aren’t incredibly creative and don’t scream creepy, crawly Halloween they are really yummy and would be the perfect, easy addition to your Halloween or fall feast.

Peanut Butter Candy Corn Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 cups candy corn, divided

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in half and half and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Roughly chop 1 cup candy corn and stir into cookie dough. Drop by rounded tablespoons onto parchment lined cookie sheets.

3. Bake for 8 minutes. Remove from oven and press 2-3 candy corn on top of cookies. Return to oven for another 1-2 minutes. Let sit on the cookie sheet for about 5 minutes then slide parchment off cookie sheet onto counter and allow to cool completely before removing from parchment. If you try to remove before they are cool, they will be sticky from any melted candy corn and may fall apart.
Peanut Butter Candy Corn Cookies

Follow

Get every new post delivered to your Inbox.

Join 1,708 other followers