Tag: Cookies

Posted in Baked goods, Baking, breakfast, cookies

Hearty Oatmeal Brownies

Posted on by lmc

This recipe takes a (slightly) healthier spin on a traditional bar brownie. A couple cups of old fashioned oats act as a substitute for a hearty helping of cocoa. When munching on these tasty squares, I am often reminded of a few other family favorite recipes. The flavors are a cross between a sweet crunchy oatmeal cookie and the hearty texture of my baked oatmeal. Adding a hearty helping of chopped walnuts adds a bit of crunch to an ooey-gooey oat-filled center. Pair this sweet treat with a tall, cold glass of milk, or a piping hot cup of tea.

Hearty Oatmeal Brownies

1 cup butter, softened

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, slightly beaten

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 1/2 cups all-purpose flour

2 cups rolled oats

1 cup walnuts, chopped

Preheat oven to 350 degree. Grease a 13×9” baking pan.

In a large bowl, cream butter, brown sugar, and sugar. Beat in the eggs and vanilla extract until well combined. In a medium bowl, mix salt, baking soda, baking powder, cinnamon, flour, rolled oats, and chopped nuts. Mix to combine all ingredients, and spread into the prepared baking pan.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

Posted in Baked goods, Baking, cookies, Desserts, Food, holiday, holidays

Easy Snickerdoodles

Posted on by lmc

This is a crazy easy short-cut, if you’re looking for a last minute Christmas cookie recipe. A semi-homemade treat that combines a pouch of cookie mix with a little cinnamon and sugar makes these cookies taste honey bun yummy! I use turbinado sugar for a crunchier exterior, while the interior stays moist and flavorful.

Easy Snickerdoodles

1 pouch sugar cookie mix

2 tablespoons flour

1/3 cup butter or margarine, softened

1 egg

1/4 cup turbinado sugar

1 teaspoon ground cinnamon

Heat oven to 350 degrees. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix turbinado sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets; slightly flatten. Bake for 11 to 13 minutes. Cool slightly and remove to cooling racks.

Posted in Baked goods, Baking, cookies, Desserts, Uncategorized

Glazed Almond Cutouts

Posted on by lmc

  
Over the years, I have had a few favorite “go to” cutout cookie recipes.  Most have similar ingredients and use specific techniques for preparing a crispy, yet tender almond flavored disk. Recently, we purchased a 3 pound package of bees and placed them in a backyard hive. Since then, I have been testing recipes that have a very special ingredient in the mix…that ingredient is honey.   I recently made this recipe for a baby shower that my office hosted for a co-worker. While I don’t eat a lot of sweets, I’m told these crispy, tender morsels tasted divine.   

   
Glazed Almond Cutouts

2 1/4 cups flour

1 tsp. baking powder

1/2 teaspoon baking soda

3/4 cups butter, softened

3/4 cups sugar

1/2 teaspoon salt

1 large egg yolk

2 tablespoon honey

1 teaspoon almond extract

1 teaspoon vanilla extract

In medium bowl, whisk together flour, baking powder and baking soda; set aside. In a separate bowl, beat butter, sugar and salt until creamy. Beat in yolk, then honey and extracts until smooth. Carefully beat in the flour mixture until smooth. Divide the dough in half. Wrap each half in plastic and refrigerate 15 to 30 minutes.

Preheat oven to 375 degrees. Roll out dough  to a 1/4″ thickness.  With a 2″ cookie cutter, cut shapes and place on cookie sheets. Optional: freeze for 30 minutes before placing in preheated oven. Bake 10-12 minutes or until golden.

Let cookies cool on cookie sheet 5 minutes. Transfer cookies to wire rack to cool completely. Glaze cookies and decorate cookies as desired.  The recipe that I use for the glaze can be found here.

Posted in Baked goods, Baking, cookies, Desserts, Uncategorized

Butterscotch Blondies

Posted on by lmc

  While on our annual spring break visit to Disney World, we passed many bakery style shops displaying an assortment of carefully prepared baked goods and other sweet treats. Most items were meticulously iced with a thick layer of frosting representing the familiar red, yellow, black, and white colors that Mickey and Minnie traditionally wear. For my family, this thick layer of icing is a bit too much; the “sweet” on top of the “sweet” is more than we can take. Especially when there are so many other treats that entice us throughout the parks.  
This year, as we were checking out the shops, my oldest daughter spied a scrumptious square of deliciousness that reminded her of my traditional blondie recipe. Unfortunately, a layer of icing donned the top. In a disappointed tone, she asked if I might bake some blondies when we returned home. She also requested the addition of butterscotch chips. Here is my traditional recipe with a twist of butterscotch and walnut flavors.  

Butterscotch Blondies

3/4 cup butter, softened

3/4 cup light brown sugar, firmly packed

1/2 cup sugar

2 eggs

1/4 cup water

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cups butterscotch chips

1 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 13 x 9″ baking pan.

In a large mixing bowl, beat butter and sugars until creamy. Add eggs and water; beat well. In a medium bowl, Combine flour, baking soda and salt; add to butter mixture, mixing well until completely combined. Stir in butterscotch chips and nuts. Batter will be thick. Spread into prepared pan.

Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely. Cut into 1 1/2″ bars.

Posted in Baked goods, Baking, cookies

Easy Pistachio Cookies

Posted on by lmc

This is one of the easiest cookies you’ll ever assemble.  These little gems are melt-in-your-mouth delicious and take no time to prepare.  The festive green color makes these cookies a great addition for a spring or Easter dessert, a spring wedding or baby shower luncheon, a St. Patrick’s Day celebration, or even a Christmas holiday table. I often add a lightly drizzled glaze with lemon zest to the top of each cookie but this is completely optional. 

Easy Pistachio Cookies 

1 pouch (1 lb. 1.5 ounce) sugar cookie mix

1 box (4-serving size) pistachio instant pudding and pie filling mix

1/4 cup flour

1/2 cup butter or margarine, melted

2 eggs, slightly beaten

1 cup roasted and salted pistachios, chopped

(Optional: Powdered Sugar Glaze)



Heat oven to 350 degrees.  In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and mix well. Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Flatten slightly with your fingers.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. 

Optional: Prepare glaze and drizzle over cookies. I often add some fresh lemon zest for a tart addition.  Store in a tightly covered container at room temperature.



Posted in Baked goods, Baking, cookies

M’s Triple Chippers

Posted on by lmc

 
This is a great basic cookie recipe that is truly scrumptious as the mix of chips adds a special taste to the batter.  Have you ever started a recipe only to find that you didn’t have all of the ingredients needed? 

Well, resourceful M found herself in this situation and took a simple recipe and added a mixture of chips that we had available on the baking shelf, turning this into an absolutely delicious treat.
M’s Triple Chippers

1 cup butter, softened
1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

3 cups all-purpose flour 

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

3/4 cup peanut butter chips

1/2 cup butterscotch chips

Preheat oven to 350 degrees.  Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter; stir completely.  Stir in flour, salt, and chips.  Use large ice cream scoop to drop onto cookie sheets.  Bake for 10-12 minutes in the preheated oven, or until edges are nicely browned.

Posted in Baked goods, Baking, cookies, Desserts, Food

Crispy Ginger Snaps

Posted on by lmc

There’s nothing like a quiet weekend morning when all in the house are still asleep.  I so enjoy tiptoeing through the kitchen to watch  the sun come up while sipping a cup of freshly brewed coffee.  I use this time to plan weekly meals and search my “kitchen file” for clipped recipes from years past that I’ve been wanting to try again.  This “kitchen file” holds recipes from my college days, the early years of marriage, the harried years of raising young children, and the middle aged years of managing a busy work schedule.  My recipe interests seem to morph depending on my stage of life.  During my college years, my favorite recipes were quick and inexpensive.  During the early ears of marriage, my favorite recipes showcased new and interesting ingredients.  While raising my young children, as I had three children within one year, it was mandatory that my recipes be quick and easy!  Now, in my middle aged years, I’m all about prepping for a week’s worth of meals so I don’t have to fuss too much after a long day of work.

I think you’ll enjoy this recipe as my family seems to grab these cookies for any occasion.  An “on the go” breakfast with a cup of tea, an afternoon snack, or a quick evening dessert…   Delicious!

This is the version I make most often but I have also posted a link for a low sugar version that is delicious as well.

 

Crispy Ginger Snaps

 

2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup margarine, softened

1/4 cup unsalted butter, softened

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1/4 cup molasses

1 large egg

1/4 cup turbinando sugar

Preheat the oven to 350 degrees.  In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Set aside.  In a large bowl, combine the margarine, butter, and brown sugar and sugar.  Beat until light and fluffy.  Next, add the molasses and egg, beat until fully combined.  Add the flour/oat bran mixture to the wet ingredients; mix until combined.

In a small bowl, pour in the turbinado sugar. Roll the dough into 1″ balls, then roll in the sugar. Place on a baking sheet roughly 2″ apart. Bake at 350 degrees for 10-12 minutes.  Slightly cool before removing from baking sheets to cool completely.

For a healthier version of this recipe try this website…

http://amyshealthybaking.com/blog/2014/12/11/soft-baked-ginger-cookies/

 

 

Posted in Baked goods, Baking, cookies

Peanut Butter Bites

Posted on by lmc

For those of you trying to reduce the amount of refined sugar and processed white flour in your diet, this is a doozy of a cookie.  I stumbled on a version of this recipe several years ago when the only readily available sugar substitute on the market was Splenda.  Since then, the options are abundant when choosing sweeteners to add to baked goods.  For this particular recipe, I use a mixture of unrefined coconut sugar and a brown sugar substitute blend to sweeten the batter. The result, an absolutely delicious cookie that everyone is sure to enjoy. Tuck them away in a safe place after they’ve cooled or they’ll be gone in no time at all!



Peanut Butter Bites

1 16 oz. jar natural crunchy peanut butter (no sugar added)

1/4 cup unrefined coconut sugar (readily available in grocery stores)

1/4 cup Splenda brown sugar blend

2 eggs

1 teaspoon vanilla extract, optional

Preheat oven to 350 degrees.  Lightly spray two cookie sheets w/ cooking spray. 

In a large bowl, combine the peanut butter, sweeteners, eggs and vanilla extract; mix well.  With a small round ice cream scoop, press the dough into walnut-sized balls and place 2″ apart on the cookie sheet.

With a tines of a fork, flatten the cookies in a criss-cross pattern. Bake 9-10 minutes or until just starting to turn golden brown.  Wait a few minutes before removing from tray to cool on wire racks.  Store in an airtight container.

(Note: If you prefer a sweeter cookie, double the coconut sugar and brown sugar blend to equal 1/2 cup each.)



Posted in Cake, Chocolate, Desserts, Food, holiday, No-Bake

Oreo Ice Cream Cake

Posted on by lmc

  
This weekend, we had the pleasure of visiting my sister and her family for the July 4th holiday. One of the activities that we enjoy most is remaking recipes that have become a tradition in our family. This no-bake cake is a winner. The July 4th weather is usually warm and breezy so the ice cream cake is a refreshing treat after a long day of grilling, baseball, and fireworks. Just pop the finished cake into the freezer at the start of the day and it will be waiting for you when you want to sit down and enjoy time with family and friends. What a great, no fuss, dessert!

Oreo Ice Cream Cake

1 package (20 oz.) Oreo cookies

1/4 cup margarine, melted

1 1/2 gallon vanilla ice cream, slightly softened

1 package (8 oz.) Cool Whip (thawed)

1 jar (16 oz.) hershey’s hot fudge or chocolate syrup

1/2 cup chopped nuts

1/2 cup mini Reese’s peanut butter cups or your favorite chocolate candy, optional

Lightly spray, with cooking spray, a 9×13″ pan. Crush cookies in the food processor or put them in a plastic bag and crush them with a rolling pin. Add melted butter and mix thoroughly. Press evenly into the bottom of the pan. Carefully spread the softened ice cream over the cookies. Evenly layer on the Cool Whip. Warm the fudge or chocolate until pourable in the microwave and drizzle over the Cool Whip. Sprinkle nuts over the entire cake. (Add the mini candies, optional.) Freeze for at least two hours or until firm. Enjoy!

Posted in Baked goods, Baking, cookies, Food, lunch box

Bakery Style Chocolate Chip Cookies

Posted on by lmc



In my house, we often thank others with a small token of appreciation by sending along a special treat from the kitchen.  This week my daughter M whipped up this simple, yet scrumptious treat for a co-worker that had kindly obliged a special request from my husband.  This particular co-worker has a side business creating personalized signs.  My husband had placed a special order with the company but on completion of the project, the gentlemen would accept no payment for his handiwork.  Arriving home from work, my husband asked M to bake something delicious to thank the man for taking the time to finish the project at no charge.  M quickly rifled through a selection of recipes from our “go-to” cookbook.  She settled on a recipe for what seemed to be a delicious chocolate chip cookie. Her recipe is adapted from the original found in our Allrecipes Cookbook.  I’ve had the book for years and I just love the wonderful collection of recipes that sit between the well worn covers.

If you’re so inclined, look up the original recipe online.  Here’s the web link…  http://m.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

M carefully followed the recipe with a few exceptions.  (Adding chopped nuts or dried fruit can kick things up a bit.) To our delight, the cookies turned out beautifully, chocked with lots of chocolate morsels and crisp around the edges.  We will definitely make this recipe again.

Bakery Style Chocolate Chip Cookies

 2 cups flour (can substitute 1 cup flour + 1 cup oat bran)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup margarine, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.  In a large bowl, combine flour, baking soda and salt; set aside.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Drop cookie dough with an ice cream scoop, one at a time, onto prepared cookie sheets. Cookies should be about 3 inches apart.  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.



Here’s the thank you note sent a few days later…