Delectably Creative Treats

cookies

S’more Cookies Please

S’more Cookies Please

on Jul 20, 2017 | 0 comments

  Here is my simple S’more Cookies recipe. I love every aspect of a good s’more, but I am always looking for a way to recreate the flavors in a new dessert. These s’more cookies are made with whole wheat flour, mini chocolate chips, a giant toasted marshmallow, and graham cracker crumbs.   S’more Cookies Please Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1 package dry instant vanilla pudding mix 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/3 cups whole wheat flour 1/3 cup graham crackers, chunks and crushed are ok! 1 1/2 cups mini chocolate chips Standard size marshmallows   Directions: In a mixer beat butter and shortening until smooth. Add in sugars and beat for 2 minutes. Mix in dry pudding mix and beat another 1 minute. Remember to scrape the bowl and then add in one egg at a time. Stir in vanilla, salt, and then graham crumbs. Add in baking soda and followed by whole wheat flour. Stir in mini chocolate chips. Scoop out 2 tbsp size dough ball and place on a parchment lined tray. Freeze about 20-30 minutes until dough is firm all the way through. Preheat oven 375 degrees and bake frozen cookie dough about 9-10 minutes until edges are golden brown. After baking all of the cookies, place a standard size marshmallow on top of each cookie. If you have a kitchen torch, toast the marshmallow and then gently tap it down to cover the majority of the cookie. If you don’t have a torch, set the oven to broil-hi and place under broiler watching very carefully until marshmallows toast. Drizzle with melted chocolate and a piece of graham...

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Sweet Hearted Sugar People Cookies. Shake & Rattle Your Holiday Cookie Gifts.

Sweet Hearted Sugar People Cookies. Shake & Rattle Your Holiday Cookie Gifts.

on Dec 17, 2015 |

      Baking cookies for the girls’ classes are a big part of our Christmas celebrations. This year, I was looking to do something more fun and unique than the average decorated sugar cookie. I have been totally consumed with production happenings, the girls’ school functions, and everything else household related. So it is a super huge relief to finally get back into my kitchen and get creative.     These sugar cookie people are my simple cut out recipe, that is filled with clear, homemade vanilla lollipops. The lollipop acts as a window and allows the sprinkles to be seen and shake around like a rattle 🙂     Bare with me, it seems like a lot of steps. But the longest part is the decorating. So get those kiddos in the kitchen and get artsy with your Holiday cookies.             Sweet Hearted Sugar People Cookies Yields: 10 cookies (3 sugar cookies per serving)   Sugar Cookie Ingredients: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs 1 tbsp clear vanilla extract 1/2 tsp baking soda 1/2 tsp salt 4 cups all purpose flour Gingerbread cutter 1.5-2″ heart cutter (make sure it will fit inside your gingerbread shape) parchment paper rolling pin White chocolate candy melts Holiday sprinkles     Sugar Cookie Directions: 1. Preheat oven 375 degrees. In a mixer beat butter until smooth. Add in sugar and then eggs. Mix in vanilla, followed by baking soda, salt and all purpose flour. 2. Between 2 sheets of parchment paper, roll dough about 1/2″thick. Refrigerate about 10 minutes to make cutting dough easier.     3. Cut 3 gingerbread shapes per serving. 2 of the gingerbread men need to have a heart cut out of the center.     4. Bake 375 degrees 8-10 minutes. 5. Allow to cool completely. Repeat steps until all the dough is used.         Clear Lollipop Ingredients: 2 cups granulated sugar 2/3 cup light corn syrup 1/4 cup water 1 tsp clear vanilla extract Silicon mats Candy thermometer Pastry brush Ice Water   Clear Lollipop directions:   1. Take the 1 heart cut out cookie, per serving, (this is the top decorated...

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“Wow” Your BBQ Guests With My Stars N’ Stripes Vanilla Sugar Cookies!

“Wow” Your BBQ Guests With My Stars N’ Stripes Vanilla Sugar Cookies!

on Jun 29, 2015 |

      I love summer and I especially love eating and gathering outside. The little girls have been preparing for the 4th of July for about a month now, fireworks, t-shirts, and red, white, and blue candies of all kinds scattered throughout the house. Some of our favorite times as a family is just heading outdoors and grilling up an awesome meal, accompanied by incredible desserts to gobble up.     And yes, even the hounds appreciate a fun treat outside from time to time…     It’s fun to kinda “over-do” the cuteness at a picnic. I adore mason jars, paper straws, and cake plates (like nobody’s business). And it’s no surprise that I freak out over a super cute and tasty dessert. Which brings me to these Stars N’ Stripes Vanilla Sugar Cookies. These cookies are my classic, non-spreading, rolled cookie dough. Now, bare with me through these next couple of posts because the cookie dough recipes are pretty much the same, except for the extracts and cookie sandwich fillings. There’s just too much versatility and creativity to these cookies to just keep all to myself 🙂 I swear these are my go-to, simple, cutest, eye catching dessert recipe to bring to a family shin-dig. Easy to make and easy to “glam” up.     Stars N’ Stripes Vanilla Sugar Cookies are adorably adorned in Satin Ice fondant. Satin Ice fondant tastes so similar to a marshmallow, it’s amazing! Not only does it taste good, but it is also very easy to work with…especially for the beginning home bakers. If you have a local cake supply store (google will be your friend for that) head on over and pick up your red, white, and blue Satin Ice fondant buckets for this fun, Americana cookie. If not, you can go to Satin Ice’s website and order some for yourself, they have tons of colors and sizes to chose from 🙂 I will never claim to be a fondant expert, but I know what works for me and what I consider to be cute. I think the fondant techniques, I will be sharing with you the next few months, are simple and a great starting point to learn how...

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Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.

Patriotic Swirl Buttercream Sandwich Cookies! Happy 4th Of July Folks.

on Jun 24, 2015 |

    I wanted to introduce everyone to my fun swirled cookies, but do them with a patriotic twist! My girls LOVE these sandwich cookies and the best part is that these can be made into any flavors and colors those little hearts desire. The littles have always enjoyed those fun, pre sliced, decorated, refrigerated, cookie doughs you buy in the cold sections in the grocery stores. I wanted to make something just as fun, but more to my tastebuds’ liking. I am a sucker for all things cute and brightly colored, not to mention, all things sweet.       In this recipe, I take my sugar cookie dough and brightly color 2 portions of that sweet goodness. In honor of July 4th and staying true to easy portable desserts at this time of year, I am going to teach you my Patriotic Swirl Buttercream Sandwich Cookies. Now, if you would like to change the flavor with one of your favorite extracts, please do so. It is very easily done in the cookie dough and buttercream recipes. This recipe will take a little longer than my typical cookie recipe because we must roll and refrigerate. But the work will pay off in the long run and make your kiddos and guests kooky for your cookies!         Patriotic Swirl Buttercream Sandwich Cookies Yields: 12 sandwich cookies about 3″ wide     Ingredients   For the sugar cookies:   1 cup of unsalted butter, softened 1 1/2 cups of granulated sugar 2 tsp pure vanilla extract 2 eggs 1/2 tsp baking soda 1/2 tsp salt 4 cups all purpose flour blue gel food coloring red gel food coloring Parchment paper Roller   Directions:   1. Beat the butter until smooth, then add in sugar and mix well 2. Next beat in eggs, followed by vanilla. 3. Stir in baking soda and salt. 4. Slowly mix in flour, one cup at a time (dough will become thick).     5. When dough is formed, remove it from bowl and separate into 2 equal balls of dough. Place one back into the mixer. 6. Add about 1/2 tsp of the blue food gel to the dough and using the...

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Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!

Brownie Batter Stuffed Cookies…Yes, You Read That Correctly!

on Jun 2, 2015 |

    Ever since my brownies were on Food Network, y’all and my family just can’t get enough of them! Brownies, brownies, brownies…But then my brain said “hey why don’t you try putting that yummy brownie batter into a cookie?”. Uhhh, that seemed like a fabulous idea, not to mention extremely delicious. I am the self declared “cookie queen” and was pretty determined to figure out how the heck to work this idea out. I really wanted to wow the socks off of my girls and let them bite into a cookie without them knowing what secret was inside. Let me just tell you, absolute success! Once again, an idea of stuffing something ridiculous into my already superb cookie dough worked. Woohoo, don’t y’all love it when a plan comes together? Well, the idea was there but it took me 3 tries to perfect this recipe 🙂 These are beyond exciting and if you are a die-hard cookie lover, like myself, then get ready to make a double batch of these. They take longer than your average cookie to make because you need to prepare and freeze the batter (which will take about an hour in the freezer). It is a cookie labor of love, but positive cookie addict results are guaranteed Let’s start baking…       Brownie Batter Stuffed Cookies Yields: 18-3″ cookies   Ingredients For the brownie batter filling:   1/2 cup margarine, melted (this MUST be the margarine that contains 80% vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour   Directions:   1. In a microwaveable bowl, melt margarine. Mix in sugar and then cocoa powder. 2. Stir in salt, vanilla, and then the milk. 3. Mix in flour.     4. Take a 1/2 tbsp scoop (I found my tiny metal scoop at the grocery store) and scoop out brownie batter balls. Place on a parchment lined cookie sheet. When all balls are scooped place in freezer at least an hour or until the batter is hard and frozen...

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Bring The Cutest Bugs To Your Memorial Day Picnic!

Bring The Cutest Bugs To Your Memorial Day Picnic!

on May 21, 2015 |

    Memorial Day is upon us! Woohoo, super close to summer and NO school schedules. I always remember, while growing up in Chicago, going to the neighborhood’s Memorial day picnic. It is a fun day to get outside and celebrate those who have sacrificed so much for America. There are a lot of really cute desserts you can create to bring along with you to your picnics, but today, I will be teaching y’all cookie pops. Cookie pops are those thick-cut, sugar cookies you can buy and have delivered to someone special. You can also find yourself spending a pretty penny on one of those fancy, boutique cookie bouquets. Now don’t get me wrong, my daughters LOVE receiving these fun and yummy treat baskets. But after examining the cookies thoroughly, I was like “hey I can totally make these”. Plus, they would be a really fun project for the girls to get involved with. For most designed cookies, the baker uses royal icing to get a smooth finish. To make mine different and to avoid the long drying process of royal icing I decided to use Satin Ice fondant.     A lot of home bakers are intimidated by fondant, I was too. As y’all know, I am a self taught baker and I would watch all those different cake shows and be mesmerized by the incredible, decorated cakes featured. I often wondered, if I would be able to work with fondant because I have a ceramics background. I built up my confidence to purchase some Satin Ice fondant from my local cake supply store and surprisingly, I really enjoyed working with this stuff. There is a wonderful, marshmallowy, vanilla smell to the Satin Ice fondant-just think of edible modeling dough! There are some helpful hints located on the Satin Ice website, if you are looking for more than what I will offer you on this post. The other and bigger exciting news about this fondant post, is that I get to tell you about a fun, learning event that will take place in Orlando, Florida on September 18-20, 2015, The Americas Cake And Sugarcraft Fair. This is a great, 3 day event for all ages and family friendly. It...

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Break Out That Easter Candy & Stuff Some Cookies

Break Out That Easter Candy & Stuff Some Cookies

on Mar 26, 2015 |

      It’s here, that time of year where every store you go into is jammed packed with all sorts of yummy spring candies. I have a hard time not buying every bag of every flavor spring candy available. I rarely bring the little ladies with me down those isles because there is a guarantee of at least $20 worth of candy to be purchased. I’m sure I’m not the only mommy out there who struggles with the holiday isles, but Easter isles always hit us hard. After my many excursions down the spring displays and Easter is said and done with, I always have an extreme amount of left over candies. The left over candies would just sit in my freezer until I would eventually throw them out at Christmas time (yeh, guilty). The solution to this sweet spring problem was simple. And me, being the cookie baking queen, decided to have an Easter candy intervention. These Candy Stuffed Chocolate Cookies will make you look like one smart cookie.     I will teach y’all how to make my really simple chocolate cookies stuffed with cookies and cream flavored chocolate eggs. Yup, the Oreo lover in your house will adore these cookies and they are pretty simple to make. Just because I am using the Hershey’s Cookies and Cream chocolate eggs, doesn’t mean those are all you are limited to! These cookies can essentially be stuffed with Cadbury eggs, solid chocolate eggs, or caramel filled eggs. Please be sure to buy the mini sizes and freeze away for at least 3 hours. Another tip when venturing into this recipe, remember and be sure to completely cover the candy in the cookie dough 100%. If there is any candy showing, in even the tiniest hole, then the stuffing will ooze out while baking.   Let’s start baking…       Candy Stuffed Chocolate Cookies Yields: 18 cookies   Ingredients: 1/2 cup softened margarine with 80% vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4...

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White Chocolate Stuffed Cranberry Gingerbread Cookies, Yikes!

White Chocolate Stuffed Cranberry Gingerbread Cookies, Yikes!

on Mar 7, 2015 |

        As a child, I remember walking into my Polish Gramma’s house during the holidays and smelling the spicy aroma of her gingerbread cookies. It was a comforting, welcoming, and loving kitchen that always had freshly baked cookies or cakes that would overtake you sense of smell. Whenever I bake during the holidays, I instantly am taken back to Gramma’s house when the smell of ginger and cinnamon fills my kitchen. I never did receive any of my Gramma’s recipes, as they were lost with her when she passed away. It has been my passion and determination to create such amazing baked goods as she did. I love the warm memories that ginger and cinnamon mixed together bring to mind. It has taken me some time to master a gingerbread cookie I am fond of. I didn’t want just a plain gingerbread, but rather try and recreate a complex version. By adding the tart dried cranberries and baking white chocolate in the centers, it updates this old fashioned favorite. My White Chocolate Stuffed Cranberry Gingerbread Cookies are sophisticated and appealing to sweet loving crowds. These cookies are crunchy on the edges and incredibly soft and chewy in the centers. Everyone who bites into one cannot believe how the white chocolate just oozes out! People always ask me for this recipe, but I have yet to part with it. Seeing that it is the holiday season, it only seems fit to share such a wonderful recipe with the world. So here’s a little story behind this recipe…I actually entered this gem into the Barnes & Noble Holiday Cookie Contest. There were over 3,000 entries and the top 3 were chosen to fly to New York to compete with an assigned chef to have their cookie sold at all of the Barnes & Noble cafes. Well, much to my surprise, I was chosen as one of the 3 finalists. I was in shock and so excited. But little did I know, this scheduled competition would take place during the same time I had another HUGE commitment. It was so hard and sad to tell them I had to decline. And at this point, I am unable to disclose...

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What Do I Do With All Of These Candy Canes? Peppermint & White Chocolate Stuffed Cookies!

What Do I Do With All Of These Candy Canes? Peppermint & White Chocolate Stuffed Cookies!

on Dec 29, 2014 |

    Christmas celebrations are all said and done. Now I find myself with an abundance of candy canes and peppermint hard candies. Oh what to do?! Well, I will show you how to use some of those candies up in a super yummy way. These Peppermint and White Chocolate Stuffed Cookies are sweet, buttery, salty, and minty all in one bite. Quite the little crowd pleaser and you won’t have those neglected candy canes hanging around your kitchen anymore. Battling the ingredients and a couple of failed attempts, I finally nailed my idea to create a stuffed white chocolate cookie. I filled that tasty, buttery white chocolate cookie with a large piece of white chocolate and then brightened the flavor up with some crushed candy canes! I don’t like peppermint, in fact, I detest it ( I only use cinnamon toothpastes). BUT, I LOVE these cookies…and that alone says a lot. For the New Year’s gatherings, these cookies are a must. They are pretty and delectable, really not a lot of trouble to make. You may, actually, want to make a double batch 🙂           Peppermint & White Chocolate Stuffed Holiday Cookies Yields: 16 stuffed cookies           Ingredients: 1/2 cup margarine made of 80% vegetable oil, softened 2 bars of white chocolate 1 cup of white chocolate chips, melted down equalling 1/2 cup 1/2 cup of granulated sugar 1/2 cup of packed brown sugar 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 10-12 candy canes, crushed         Directions: 1. About 20 minutes prior to baking, take the 2 white chocolate bars and break apart squares. Then cut squares into halves, leaving about 20 pieces of white chocolate. Place into a ziplock bag and stick into the freezer. 2. Preheat oven to 375 degrees. 3. In an electric mixer beat margarine until smooth. Add both sugars. 4. Put  1 cup of white chocolate chips into a microwaveable bowl. Microwave in 30 second intervals, stirring in-between until smooth. It will give you 1/2 cup of melted white chocolate. 5. Stir white chocolate into margarine, sugar mixture.  ...

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Outrageous Chocolate Holiday Cookies

Outrageous Chocolate Holiday Cookies

on Dec 19, 2014 |

  I’m sure you now know, I was on the Today Show December 17, 2014. I was one of the 3 Holiday Cookie Finalists to present our cookies to the judges and be crowned the winner. The Today Show was amazing and everyone there is super sweet beyond words. I felt at home, completely comfortable and not one bit nervous. The behind the scenes hospitality is amazing and I was treated like a princess. I am happy to say I was the grand prize winner. And I got to kiss Al Roker!!! Here is the link:  Holiday Cookie Segment. The Today Show requested that we write a little bit about ourselves and our families, this was an excerpt from my entry. I LOVE having my 4 little ladies in the kitchen with me! The holidays are about family, love, & spending time making memories. I find the best memories (so far) are baking with my curious, glittery clan. There are so many fun & different Holiday candies, flavors, & chips available this time of year.The sky is the limit on my creations. I have never been professionally trained in baking, but can make you the best, moist, delectable cookies you’ve ever eaten. I have an artist background & like to use dessert as my medium. I adore watching my littles’ eyes light up as they sneak a taste of the batter they just whipped up or bite into a cookie & the gooey surprise we stuffed inside just filled their mouths with pure bliss. Baking cookies also teachers math & patience, which is always a challenge in our busy family. My husband adores all things chocolate & after a hard days work in the O.R., he can come home & sink his teeth into one of my delectable cookie creations. I believe there are few things sweeter than spending & watching your children create & enjoy the fruits of their labor. My Outrageous Chocolate Holiday Cookies are dark chocolate cookie dough baked with a Holiday chocolate wafer cookie (winter Oreos) hidden inside. These sweet babies are dipped in semi-sweet chocolate and covered with crushed candy canes. It’s a wonderful combination of soft and crunchy. It looks difficult, but it is...

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Award Winning Perugina Chocolate Lovers Stuffed Cookies

Award Winning Perugina Chocolate Lovers Stuffed Cookies

on Dec 6, 2014 |

          I bake these Perugina Chocolate Lovers Stuffed Cookies very often. My family of 6 are huge fans of Perugina chocolate and crave dark chocolate all the time. My sweet young daughters are always in the kitchen with me enjoying every moment of hiding the Perugina chocolate squares in the delectable Perugina chocolate cookie dough. My husband is a die-hard fan of dark chocolate and I am always looking for new ways to incorporate it in fun baked goods. Everyone who tries these beauties can’t get over the ooze of the chocolate centers.   These yummy cookies took 2nd place in the Perugina and Fine Cooking Magazine Chocolate Dessert Challenge! There were only 2 prizes offered- grand prize was a chocolate lover’s trip to New York for two and 2nd place receives a Baci/Perugina Chocolate basket, a year’s subscription to Fine Cooking Magazine, and a special interest baking addition publication. I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate 🙂         Perugina Chocolate Lovers Stuffed Cookies   Ingredients:   2 sticks (1 cup) of margarine made with 80% vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars     Directions:   1. 2 hours prior to baking, place 2 dark chocolate caramelized almond Perugina bars in the freezer. 2. Preheat oven 375 degrees. In an electric mixer, beat margarine until smooth. 3. Add sugars. Put the 2 Perugina Chocolate bars of your choice (that were not placed in the freezer) broken up into a microwave safe bowl. Microwave in 30 second intervals stirring. When melted allow to cool a couple of minutes. Stir into margarine and sugar mixture. 4. Mix in eggs then vanilla extract. 5. Add in baking soda, salt then the all purpose flour. 6. With a 1 tbsp disher (scooper) scoop 12 balls of dough out. Take the Perugina Dark Chocolate Caramelized Almond bars out of the...

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I’m Baaack From The World Food Championship! And Here’s A Simple Shortbread Cookie For You!

I’m Baaack From The World Food Championship! And Here’s A Simple Shortbread Cookie For You!

on Nov 24, 2014 |

    These past few weeks have been a blur in my mind. They have seriously slipped by me at a blink of an eye. I can’t even believe I have already been to Las Vegas and competed in the World Food Championship 2014! Yes folks, I did it! And I feel that I represented the home bakers out there darn good. There were overwhelming emotions the entire time, mostly because I have NEVER been away from my little ladies or husband. The anxiety and “high” you feel just standing on the sidelines of these makeshift, outdoor, Kenmore kitchens is beyond me putting into words. I can kind of describe the prebaking contest jitters similar to childbirth. The doctor tells you that it’s time for your c-section and you nervously lay there on the table knowing that it is going to be an incredible journey, but the unexpected scares the crap out of you. The girls and I like to refer to this emotion as nerve-i-cited.             I chose my mom as my baking assistant this year and it has been years since we have actually baked together. She was a great choice and handled my nerve-i-cited emotions well. The day we landed in Las Vegas, we checked into the competition room and had professional chef photos taken of us for our scoreboards. Then we hopped in one of our many interesting taxi cabs and headed to a local grocery store. Let’s just say I have never been to Vegas and had NO idea you can play slots in the markets, wow. After shopping and separating our ingredients into 2 separate dessert piles, we headed to “old Vegas”, downtown on Freemont street, to check out how the kitchens were set up. Talk about intimidation! There was a long line of competitors waiting to prep and compete that evening. Just seeing the mounds of ingredients, coolers, and looks on some of their faces shook my world.           There was very little sleep the night before, between the time change and anxiety I’d say I clocked in about 2.5 hours-tops. It was freezing to us Orlando girls. Baking outside was challenge enough,...

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Would You Like A Spot Of Tea N’ Honey?

Would You Like A Spot Of Tea N’ Honey?

on Sep 1, 2014 | 1 comment

  I’ve been feeling a bit lacking in the sophistication department lately. Am I the only one who doesn’t really do tea time? I mean, I play it in the toy room on a weekly basis, but to actually sit and eat finger food and sip tea in mid-afternoon sounds delightful. I obviously have been missing out. I discovered boxes of Earl Grey Tea in my pantry this past week (I guess I was preparing for the zombie apocalypse).  Quite honestly, tea was my husband’s obsession for quite sometime…Me? Well, I prefer to obsess over coffee, but, granted, I am the one who is up with the littles multiple times a night! I haven’t made Thumprint Cookies in years, as a matter of fact these cookies spread a bit more than a traditional Thumbprint (but you’ll forgive me, right?). Believe it or not, one of the pickiest little ladies really enjoys honey! Which totally surprises me, considering she has turned her back on Macaroni and Cheese and peanut butters. Ugh that child! Anywho, I wanted to try and upgrade my girls’ and husband’s palates to a sophisticated dessert flavor. I wanted a hint of floral to reside on the back of our tongues and by golly these did the trick! Tea N’ Honey Thumbprint Cookies are really intriguing because you can seriously taste the Earl Grey in the first bite. It is a fine process to infuse tea into baked goods and far worth the effort. Just plan on setting aside about 10 minutes of your time. I have tried just incorporating the tea directly into the cookie or cake batters, by dumping it in, but you really can’t taste it. So, the secret is to steep the tea in the butter you will use in your recipe. The trick is to add about 4 tbsp more to the pot than the recipe calls for because those tea bags will sop some of the butter up. The next time you are attending a ladies’ luncheon, bridal shower, or a girly event, provide the dessert and walk in with my Tea N’ Honey Thumbprint Cookies. I promise they will be a favorite and everyone will wonder how you got the...

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Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

on Aug 6, 2014 | 1 comment

      Even though I bake with full blown butter, sugar, and flour, it is always nice to change things up from time-to-time. And quite honestly, my family doesn’t even realize when I bake gluten free. Yes, I know, I should be incorporating these ideas and recipes more often on our dessert menu because they truly are better for you, but some habits are just SO difficult to break! My gluten free recipes are surprising to most because they are really, really delicious. The best part is they can very easily be turned eggless as well. There is a wonderful egg substitute on the market that works incredibly well in baked goods, Ener-G Egg Replacer. I find it at my local Whole Foods grocer, but you may also purchase online. In my gluten free recipes, I enjoy using Bob’s Red Mill All Purpose Gluten Free Baking Flour with xanthan gum. Most grocers carry these items, but there are also many substitutes that can be used if these are not readily available. My next go-to choice for baking is Arrowhead Mills All Purpose Gluten Free Baking Mix. The Arrowhead Mills GF choice already uses Xanthan gum in the mix so there is no need to add any in your recipe.           I have become pretty educated and crafty in my gluten free and sometimes vegan recipes. Did you know that most instant puddings are gluten free as well? So if you really wanted, you could use any of my basic cookie recipes and change out the flour for your gluten free substitute, I actually do it all the time!     These Gluten Free Chocolate Chip Cookies bake really nicely in a mini cupcake pan too! It is great to have an option of flattened cookies or a cute mini cupcake that you can top with a bit of buttercream. I will be posting my vegan, gluten free buttercream frosting recipe soon! Let’s get to baking…       Gluten-Free Chocolate Chip Cookies Yields: 18 cookies   Ingredients: 3/4 cup  Earth Balance spread, softened ( you may use margarine or unsalted butter too) 3/4 cup packed  light brown sugar 1/4 cup  white sugar 1  egg...

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Does Life Get Any Better Than Cookie Dough Frosting?

Does Life Get Any Better Than Cookie Dough Frosting?

on Aug 4, 2014 |

    One word, incredible. That’s what people say when taking a bite of my cookie dough frosting. It’s as if you just dipped the top of that cupcake into a bowl of freshly made cookie dough! This frosting isn’t for the occasional sweet lover, it is for the die-hard, spoon-licking, hardly-any-left-to-bake, cookie dough lover. My cookie dough frosting is my exact chocolate chip cookie recipe, minus the baking soda and eggs. So yes, pregnant ladies, you may indulge. This is probably one of my most popular cupcake flavors to date. There is just something about eating cookie dough that will bring even the snootiest adult to his knees.       I put this cookie dough frosting on just about anything! It works great with vanilla bases cakes, chocolate cakes, chocolate-chip cakes, cookies, and yea, even ice cream! For these photos, I used my Big Boy Vanilla Cake recipe.       The smoothness of the frosting comes from the milk. The milk replaces the eggs, allows the dough to become creamy, and gives you the ability to pipe cakes. And there is no fear of eating raw egg in the cookie dough (which I might add, has NEVER been a concern in my family, LOL). Cookie dough frostings are super easy to make and basically any flavor cookie dough can be easily converted. Use this recipe as a basic guideline for making a base of a cookie dough frosting and then start adding your own flavors, crunches, or candies to the mix! And here’s an exciting fact, they CAN be made gluten free! I have made many gluten free Cookie Dough Cupcakes in my kitchen. Of course, just eliminate the flour and replace with your gluten free all purpose baking mix of choice. Even people with special dietary needs can enjoy the buttery sweetness along with everyone else. Let’s start baking…       Cookie Dough Frosting   Ingredients: 1 cup margarine, softened (2 sticks ) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding 2 tsp pure vanilla extract 2-4 tbsp of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2 cups all purpose flour 2...

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Soft & Chewy Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

on Aug 4, 2014 |

    Happy National Chocolate Chip Cookie Day! It only seems right to share my most favorite chocolate chip cookie recipe with you today! These are very easy and very tasty. I am picky with my cookies (just like my cake textures). My family and I love cookies that have a nice crunchy edge, but are moist and soft in the center. I love reheating these chocolate chip cookies the next day to enjoy the sweet, buttery goodness as if they just came out of the oven again! But honestly, most of the time, they don’t make it to see the next day after they were made.     These are a simple recipe and most people usually have the ingredients on hand. I would like to take a moment and explain to you why I use margarine. It is very important when baking these cookies to use a margarine that has 80% vegetable oil. This makes a huge difference in the cookies texture and how it bakes. Have you ever used butter in a recipe and the cookies come out thin and flat. Or have you used a margarine (whatever was on sale) with out even looking at the percent of vegetable oil and your cookies didn’t bake up the same as the last batch you made? The vegetable oil in margarine allows the cookie to puff up and look fuller. There is a simple explanation, according to Better Homes & Gardens, “The margarine should have 100 calories per tablespoon. Margarines with less than 80 percent vegetable oil have a high water content and can result in tough cookies that spread excessively, stick to the pan, or don’t brown well.” Many years back, I actually had never realized this was the problem with my cookies. I would buy whatever margarine was on sale or cheaper at the store and wonder why my cookies were always inconsistent. But, after actually reading my margarine boxes and making many batches,  I finally realized the problems were with my margarine choices. Hope this helps if you are puzzled, like I was! Now, let’s get baking…         Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2...

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There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!

There’s A Secret Hiding In My Double Chocolate Cookies, Mini Ghirardelli Squares-Baked In!

on Aug 3, 2014 |

Everyone in my household LOVES Ghirardelli chocolate. We always have some bars, chips, or squares on hand. So, when I came across Ghirardelli’s new bags of mini chocolate squares in an array of flavors, it put a little skip in my step. These have been a staple in our house for over a month now. The newest flavor I came across was the Sweet Dark Chocolate Cookie Bits Mini squares. These are perfect for my little ladies, who can’t seem to get enough of anything with chocolate wafer cookies crushed inside! I was making my Chocolate Chocolate Chip Cookies last night and just happened to glance at our candy dish sitting across from me. Those little Ghirardelli mini squares caught my eye and the idea was born! I was excited to stuff my double chocolate cookies with a hidden secret for my family to bite into. The plan went into effect and I was on my way creating my sneaky sweet treat. It was a great feeling to crack these warm cookies open and see that Ghirardelli chocolate ooze out from the center! I knew I had created a new hit with my loved ones. The surprised look on each of their faces as the melted chocolate oozed down their chins was priceless. I plan on using ALL of the different flavored Ghirardelli mini squares in a lot of cookie recipes to come. It is a nice new twist to my already yummy recipes in my arsenal. This Double Chocolate Cookie recipe is an easy one. The chocolate in the center will ooze as long as the cookie is warm. When the cookie cools it will not run like pictured. If its been awhile since you baked the cookies and you are looking for that oozy bite. Then just pop it in the microwave a few seconds and there you go, just like it was out of the oven! Just be sure you have a glass of cold milk on hand. Let’s get baking.       Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80% vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup...

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Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!

Gasp, Cookie Butter Stuffed Snickerdoodle Cookies!!

on Aug 1, 2014 |

    I believe it is my civil duty to share this new recipe with you! These cookies basically speak for themselves, Cookie Butter Stuffed Snickerdoodles! Yup, this will be your NEW favorite cookie. Cookie Butter Stuffed Snickerdoodles were born the other day when the hamsters in my brain got to running. I was actually dipping a shortbread cookie into my Biscoff Cookie Spread Jar and thought, “why haven’t I tried filling a cookie with this stuff?!”. And so my mission began, figuring out how to stuff this buttery, cinnamon cookie spread into my super easy and tasty cookie dough. It actually came out perfectly the first try (which is really amazing considering that rarely happens). You see, cookies are my number 2 go-to sweet treat. They follow VERY closely behind cake (my first love). My mom is a cookie addict and claims that she has “never met a cookie she doesn’t like”. So, it is for that reason alone, I blame her for my “sit-down and eat an entire batch of freshly made cookies” problem! It is my birth right to eat as much cookie dough as possible before popping those dough balls into the oven. There is a simple explanation for this cookie sickness, let me amuse you…     A long time ago (in the 80’s) when I was 10, it was late in the evening and my mom decided to make chocolate chip cookies. I eagerly helped, knowing I would be indulging in that buttery, sweet dough before bedtime. As the dough was mixing,  I quickly turned my head and, in a blink of an eye, my butt length hair got sucked right into the electric stand mixer’s beater! Ahhh, my hair became tangled all the way to my scalp! Seriously, no lie! Here I am with perfectly washed hair, stuck in a very heavy mixer’s beaters and unable to move my head! All I could think about, at that age, was “do I have to go wash my hair again?”. My panic stricken mom called the neighbor to help in my flattering catastrophe. I can’t even imagine what this man thought seeing my head tightly wound in cookie dough (although I believe his only...

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Hooray For Cotton Candy Sandwich Cookies!

Hooray For Cotton Candy Sandwich Cookies!

on Jul 1, 2014 |

    Nothing puts a smile on my babies’ faces more than a heaping handful of cotton candy! I know, nothing but pure spun sugar, but there’s something magical about that airy, sweet stuff. Maybe it’s the pure sugar high that causes us to get the case of the giggles whenever we melt that blue and pink candy int our mouths. To us, it is a happy reminder to be a kid again. Cotton candy just puts summer fun, carnivals, and circuses on the map. I even know some adults who adore this stuff more than my girls.       It only seems fit that the popular flavor is now sold in the isles of many grocery stores as frosting, boxed mixes, ice cream, lollipops, and flavored lip gloss. But a cookie? Oh no, I’ve never seen a cookie flavored as cotton candy! These are the perfect match for my pink princesses. Bright pink, soft and chewy cotton candy flavored cookies with a fluffy helping of real cotton candy smashed in between, how could these NOT catch your eye?!     Circus and carnival parties are a big theme for birthdays, I did one myself for the eldest little. I think these would look absolutely adorable on the perfectly dressed kid’s party table, don’t you? And let’s not forget they are pretty simple to make.       This recipe calls for Cotton Candy Extract. It is available online and in many specialty cake supply stores, I have yet to see this stuff at the big chain grocers. However, one bottle will last you a life time! Cotton candy extract is strong so a little goes a long way. If you are dying to make these but can’t wait to get your hands on the cotton candy extract, you can substitute the extract with a 1/2 tsp of raspberry extract and 1/2 tsp of strawberry extract. It gives a very similar flavor to cotton candy because most are a light, berry based flavor. In addition to the extract, I like to use strawberry creme instant pudding mix by Jello. I find this flavor at my local Walmart stores. You can’t substitute this for gelatin, it has a completely...

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