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Entries in Cookies (35)


Coconut Macaroon


On our anniversary this past October, Joel and I went out for dinner to a nice steakhouse. The meals were expensive, but not out of this world expensive for the amount of food we got. The food, however, was out of this world! It is definitely a "special occasion" type place, but I definitely plan to go back!  At the end of the meal, when the waiter brought us the bill, he also brought us two homemade, chocolate-dipped, coconut macaroons. It was the first and only time I've ever had a macaroon, and I was immediately smitten! When I was thinking of the different types of cookies I wanted to make for Christmas, I added chocolate-dipped coconut macaroons to the list. I searched for a recipe and came across this one from Real Simple. The recipe itself was very simple and the end result was very sweet, but also very delicious!

14 ounces Sweetened Shredded Coconut
4 Egg Whites
2/3 cup Sugar
1/3 cup Flour
1/4 teaspoon Salt
1/2 teaspoon Vanilla
6 ounces Chocolate, melted and cooled to room temperature (I used milk chocolate chips) 

In the bowl of a stand mixer, mix the coconut, egg whites, sugar, flour, salt, and vanilla until well combined. Drop packed tablespoons of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart. (You might want to spray the sheets with non-stick cooking spray. I didn't and ended up having a tough time removing the paper from the bottom of the cookie!) Bake at 325 degrees for about 25-30 minutes, or until golden brown, rotating the baking sheets half way through. Cool the cookies slightly on the baking sheets, then transfer them to wire racks to cool completely. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20-30 minutes. Store in an airtight container at room temperature for up to 7 days.


Peanut Butter Chocolate Chip Cookies

Joel went out on Tuesday night with a few friends but I didn't feel like going.  I cleaned up after our dinner, watched a little TV, and decided that I wanted to make cookies.  I recently saw these on How Sweet It Is and I had everything on hand to make them.  I threw these together in between watching bits and pieces of Cupcake Wars and Chopped.  When they came out, I could not believe how perfect their texture was.  These cookies are so soft and chewy in the middle, almost like eating cookie dough.  Not to mention they have my favorite flavor combination of chocolate and peanut butter.  Yum...perfection!

2 cups Flour
1/2 teaspoon Baking Soda
8 tablespoons Butter, melted and cooled
6 tablespoons Peanut Butter, melted and cooled
1 cup Brown Sugar
1/2 cup Sugar
1 Egg, at room temperature
1 Egg Yolk, at room temperature
2 teaspoons Vanilla Extract
1 1/2 cups Chocolate Chips (I used 1 cup, dark chocolate chips)

Add the butter and peanut butter in a small microwave safe bowl and heat in 30 second intervals until melted.  Cool completely.  In another bowl, mix the flour and baking soda and set aside.  In a third bowl, mix the cooled butter/peanut butter with the sugars until they are combined.  Add the egg, yolk, and vanilla and stir until mixed.  Gradually add the flour mixture and mix until a dough forms.  Fold in the chocolate chips.  Shape the dough into golf-ball sized balls and place on a baking sheet 2-inches apart.  Bake at 325 degrees for 10-12 minutes, until the edges are slightly browned.  The centers should be soft and puffy--do not over bake.  Cool completely.


Frosty No-Bake Chocolate Oatmeal Cookies

On Sunday, while waiting for the bread to bake to bring to dinner at my in-law's, I was craving chocolate.  So I turned to my saved posts of blogs I follow to see what quick and easy recipe I might be able to make to squash the craving.  Immediately, this post from Oh She Glows jumped right out at me.  I threw everything together and within 2 minutes, the cookies were in the freezer ready to firm up.  I may have only been able to make 6 because I tried a bit of the mixture before it even made it to the pan...oops!

1/4 cup Chocolate Chips
1/2 cup Rolled Oats
1 Banana
1 teaspoon Vanilla Extract
1 tablespoon Chia Seeds (I omitted)
1 tablespoon Buckwheat Groats, optional (I omitted)
1 teaspoon Cocoa Powder
Sweetener, if preferred (I omitted)

In a microwave safe bowl, melt the chocolate chips for about 1 minute, being careful not to burn.  Remove from the microwave and stir so that the rest of the chips melt.  Chop a banana and add it to the bowl of melted chocolate.  Mash it with a fork.  Stir in the rest of the ingredients so that everything combines and becomes coated in chocolate.  Line a plate or pan with parchment/wax paper and drop about 7 cookies onto it.  Place the plate/pan into the freezer for about 1 hour, or until firm.  The cookies will firm up but will be chewy rather than solid.  Keep the cookies in the freezer.  *Each cookie is about 80 calories!


Thumbprint Cookies and Cookbook Giveaway Update

Last week, I went to my parents' house to help my mom bake some Christmas cookies.  She tends to make a lot, so I brought my stand mixer to help out with the batter.  I figured while I was there, I'd make some cookies myself.  I had 3 recipes to make, one was thumbprint cookies, one was a sandwich type cookie, and the other was a peanut butter filled pretzel sandwich.  I started off with these thumbprint cookies that I found on Two Peas and Their Pod.  Of course, I failed to read the part of the recipe that said it only made 10 cookies, so when I ran out of dough by the time I made 9 cookies, I was slightly confused.  It made us laugh and then I gave up on making my cookies.  The 9 cookies I did make, however, were absolutely delicious!  I will definitely make them again, but I may have to double or triple the recipe.

1/4 cup plus 3 tablespoons Sugar
4 tablespoons Unsalted Butter, at room temperature
2/3 cup Flour
1/4 cup Jam

Place 3 tablespoons of sugar in a small bowl and set aside.  Put the butter and the remaining sugar in a medium bowl.  Beat with an electric mixer on low speed until creamy and blended, about 1 minute.  Add the flour.  Beat on medium-low speed until just blended, about 1 minute.  Using your hands, press and roll the dough into 1-inch balls.  Roll the balls in the reserved sugar and arrange on a  cookie sheet that has been lined with parchment paper (or sprayed with non-stick cooking spray).  Using a finger, press down into the middle of each ball to make a well that is almost to the bottom.  Bake at 350 degrees until the tops look dry, 12-14 minutes.  Let the cookies sit for 5 minutes before removing from the cookie sheet and placing them onto a wire rack to cool completely.  Just before serving, fill each indent with a spoonful of jam.

**Onto the Emeril Lagasse Delmonico cookbook giveaway update.  I am still waiting to hear from Kristen to claim her prize.  Please email me with your address so that I can send you your cookbook!  If I do not hear back from you by Wednesday, December 22nd at 11:59pm EST, I will choose another winner.  


Appledoodle Cookies

Ever since I was little, I've enjoyed baking.  I remember my first cookbook, Better Homes and Gardens New Junior Cook Book.  My aunt gave me this cook book when I was 6 years old, and I still have it.  One recipe in that book was Snickerdoodles.  I loved those cookies.  They were the first cookies that I remember making on my own, or at least with a little bit of help from my mom.  When I found this recipe on Gimme Some Oven, I knew that I had to give it a try, if for nothing else, for old time's sake!  I'm so glad that I did because these cookies were so moist and delicious!!  I can't wait to make these again!

8 tablespoons Unsalted Butter
2/3 cup Brown Sugar
2/3 cup White Granulated Sugar
2 Eggs
2 cups Flour
2 tablespoons Cornstarch
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/8 teaspoon Nutmeg (optional)
1 Apple, peeled, cored, and diced small

Cinnamon Sugar Mixture:
1/2 cup Sugar
3 tablespoons Ground Cinnamon

In a small bowl, stir together the sugar and the cinnamon; set aside.  These amounts made more than I needed, so I put the leftover mixture into a jar and put it in my spice cabinet for later use!

In a mixer, cream the butter on medium-high speed until it is soft, smooth, and light.  Add both the sugars to the creamed butter and mix until they are fully incorporated and lighter in color.  Stirring vigorously, add the eggs to the mixture and beat until the batter is uniform.  In a separate bowl, stir together the flour, cornstarch, baking soda, salt, and nutmeg.  Slowly fold the dry ingredients into the batter until well combined.  Then add in the diced apple, gently folding by hand, until well distributed.  Form balls of dough and put them into the bowl of cinnamon sugar, swirling to coat.  On greased cookie sheets, place the dough balls about 3 inches apart.  Use your fingers to press and flatten the dough slightly, and sprinkle an extra pinch of cinnamon sugar on the flattened surface.  Bake at 350 degrees for 7 minutes.  Turn the pan around and bake for an additional 7 minutes, or until the cookies have golden edges and a blonde middle.  Cool on a baking sheet.  These cookies will keep in an airtight container for about 3 days at room temperature.  This recipe made 30 nice-sized cookies.