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The Great Food Blogger Cookie Swap 2012
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Entries in Cookies (33)


Eggnog Dark Chocolate Chip Cookies

Eggnog chocolate chip cookies

The holiday season is in full swing, and of course a major part of it is cookies! I participated in  the Great Food Blogger Cookie Swap, an event hosted by Love & Olive Oil and The Little Kitchen. Everyday, when arriving home from work, I’d head straight to the mailbox to check if any special packages had arrived. When they finally did, I could’t have been happier. I received chocolate peppermint stars from Sandra at Meadows Cooks, butter cookies from Sara at Confectionary Tales of a Bakeaholic, and coconut pecan cookies from Mollie at Mollie’s Sprinkles of Life. They were all wonderful, and not only inspired me to get in the kitchen and try new cookie recipes, they filled us up, too!

My assignments this year were Mackenzie from Susie Freaking Homemaker, Lindsay from Life Love and Sugar, and Julie from The Little Kitchen, who happens to co-host the cookie swap. 

When I was choosing a cookie recipe for this swap, I thought about the 3 variations of chocolate chip cookies I received for last year’s swap. They were all delicious and arrived in one piece, so since they were so durable in the mail, I figured it would be best to try a different spin on a classic, simple recipe this year. I decided that Eggnog Dark Chocolate Chip would be the perfect holiday cookie to send. I hope you enjoyed the cookies, ladies! If you are interested in joining in on the fun next year, sign up here.

1 cup + 2 tablespoons Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
6 tablespoons Butter, at room temperature
1/2 cup + 2 tablespoons Sugar
1/4 cup Eggnog
1 Egg Yolk
1/2 teaspoon Vanilla Extract
1/2 cup Dark Chocolate Chips

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggnog, egg told, and vanilla extract and continue to beat on medium speed until completely combined, scraping down the sides of the bowl as needed, about 2 minutes. Reduce the mixer speed to low and add the dry ingredients, mixing until just combined. Use a rubber spatula to fold in the chocolate chips. Scoop 1-2 tablespoons of dough and place them about 2 inches apart from one another on a cookie sheet that has been lined with parchment paper. Bake at 300 degrees for 20-25 minutes, or until the edges are set and the centers spring back when touched lightly. Remove from the oven and transfer the cookies to a wire rack to cool completely. Makes about 12-15 cookies (using a medium cookie scoop). 

SOURCE: Brown Eyed Baker


Citrus-Kissed Honey Buttons

Citrus kissed honey buttons

Our block party was this past weekend. My neighbor and I made up the planning committee and while I run the risk of sounding a bit conceited, I think we did a fantastic job! There were plenty of games for the kids to play and our local fire company even sent over a fire truck so that the kids could squirt each other with the hose. It was quite the sight to see! For dinner, everybody brought their own meat and one of the men from down the street manned the grill. Each side of the street was asked to bring a dish to share; my side was in charge of dessert and the other side had appetizers and side dishes. Even though the temperature was perfect, I didn't want to bring anything that could potentially melt, so I decided to make these citrus cookies. At first, I wasn't sure if the kids would like them (which is fine because I knew the adults would), but as soon as I put the plate on the table, they seemed to disappear! These cookies were a great alternative to typical cookie flavors; like a little bite of summer in these last few days of August.

1 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 cup Sugar
4 tablespoons Butter, softened
1 Egg
1 tablespoon Honey
1 tablespoon Lemon Zest
1 tablespoon Orange Zest
1 teaspoon Lemon Extract

In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the egg, honey, lemon zest, orange zest, and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed until just combined (the dough will be crumbly). Cover and refrigerate the dough for at least 30 minutes, or up to overnight. Scoop out 2 teaspoons of dough at a time and press/roll into balls with the palms of your hand. Place the dough balls on a parchment paper lined baking sheet. Bake at 375 for 6-8 minutes, or until the cookies have puffed slightly and the tops begin to crack. Cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Makes about 36 cookies. 

SOURCE: Eating Well via Huffington Post


Chocolate Chip Cookie Dough Truffles

Cookie dough truffles

Since Joel sails on Wednesdays, I try to plan things for those nights that he would not like to do; things like crafty "pinterest party" girl-time with my friends. This week, I invited two very crafty girlfriends over, told them to bring the supplies they needed to make a craft they've been wanting to make, and I supplied some snacks and drinks. For the dessert portion of our snacks, I chose to make these little bites of cookie dough. Not that it's ever stopped me before, but this dough is eggless and therefore its safe to eat raw. Delicious enough on its own, once it's drizzled with melted milk chocolate, these are little bites of heaven! 

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar, packed
2 tablespoons Milk
1/2 teaspoon Vanilla
1 1/4 cups Flour
1/2 teaspoon Salt
1/2 cup Mini Chocolate Chips

For the Chocolate Coating:
1 cup Milk Chocolate Chips
1/2 teaspoon Vegetable Oil

In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Mix in the milk and vanilla, then add the flour and salt, mixing on low speed until combined. Stir in the chocolate chips with a spoon. Refrigerate the bowl of dough for about 30 minutes, or until slightly firm. Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with wax paper. Place the baking sheet into the freezer for at least 15 minutes. Stir together the chocolate chips and oil in a small, microwave-safe bowl. Microwave for 30 seconds, stir, and return to the microwave for 30 more seconds. Stir until the remaining chips have melted and the chocolate is smooth. Dip each dough ball into the bowl of chocolate to coat, or drizzle the chocolate over the top of the balls. Place the baking sheet back into the refrigerator to set. Refrigerate the truffles in an airtight container for up to one week.

SOURCE: The Cookie Dough Lover's Cookbook, via Bakerella


CraftsAlaina made bangle bracelets, Liz made a folded heart picture, and I made beer coasters!


Florentine Cookies


Florentine cookies are something I had never heard of before this month's First on the First recipe assignment. Normally when I see the word "florentine" in a recipe, I assume it just means it is prepared with spinach. Since spinach cookies would probably be disgusting, certainly it must have meant something else. A quick search on the internet told me that they are cookies made from finely chopped almonds. They seemed different, but not in a bad way, so I decided to give them a try. (I apologize for not posting yesterday. Of course, the recipe that I actually did not wait until the last minute for ends up being posted late...go figure!)

1 3/4 cups Sliced Almonds
3 tablespoons Flour
1 tablespoon Orange Zest
1/4 teaspoon Sea Salt
1/2 cup Sugar
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Coconut Milk (not light; use the cream from the top of the can)
1 teaspoon Vanilla Extract
1/4-1/3 cup Chocolate Chips
1/2 teaspoon Coconut Oil

Finely chop the almonds and place them in a large mixing bowl. Stir in the flour, zest, salt, and sugar. In a medium sized pot, add the butter, honey, and coconut milk and stir until combined. Increase the heat to medium-high and bring to a low boil. Immediately remove from the heat and stir in the vanilla. Add the dry ingredients to the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes. With wet fingers, shape the dough into 1/2 tablespoon balls and place 3 inches apart on a baking sheet that has been lined with parchment paper. Bake at 275 degrees for 10 minutes, then rotate the pan and bake for another 7-9 minutes. Allow the cookies to cool for about 5 minutes on the pan, then careful transfer them to a cooling rack. Repeat baking process with the remaining dough. Meanwhile, melt the chocolate chips and coconut oil over low heat, or in the microwave. Drizzle the melted chocolate over the cookies with a fork. Chill the cookies in the fridge or freezer, until hardened. I was able to make 24 cookies. They freeze well, if you don't plan to eat them all at once. 

 SOURCE: Barely adapted from Oh She Glows



Pomegranate, Chocolate Chip, Oatmeal Cookies

Chocolate chip pom cookies

I only made four types of cookies for Christmas this year, so I carefully chose four new-to-me recipes and frankly, I couldn't have been happier with them! I've already posted three (red velvet gooey butter cookies, snickerdoodles, and deep dark chocolate cookies) but this recipe for the fourth cookie might just be my favorite. It's like a jazzed-up version of a classic chocolate chip cookie. With the pomegranate seeds and the oats, dare I call it healthy(isn)? Here's a tip I used to get the pomegranate seeds (arils) out. Fill a large bowl with water; cut the pomegranate in quarters; working with one quarter at a time, submerge the pomegranate in the bowl and gently rub the seeds out--the seeds will drop to the bottom of the bowl and any membrane will float to the top, making it easy to skim it away; repeat with the other three quarters of pomegranate. Easy, peasy!

1/2 cup Butter, at room temperature
1/2 cup Brown Sugar, lightly packed
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/4 cups Flour
1 cup Oats
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Chocolate Chips
1 cup Pomegranate Arils (from about 1 pomegranate) 

Cream the butter and sugars until smooth. Add the egg and vanilla extract and mix well. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just incorporated. Stir in the chocolate chips, then gently stir in the pomegranate arils. Drop the dough by tablespoonfuls onto parchment paper lined baking sheets about 2 inches apart. Bake at 375 degrees for 12-13 minutes, until lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before removing to a rack to cool completely. Makes about 30 cookies.

SOURCE: Hidden Ponies