Jan 212011
 

Pictures

Spicy Frostbite Chocolate Chip Cookies

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

the Ingredients

Adding Flour

Adding Flour

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Ginger

Adding Ginger

Adding Salt

Adding Salt

Sifted

Sifted

Creaming Butter

Creaming Butter

Adding Brown Sugar

Adding Brown Sugar

Added Egg

Added Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

Cookie Dough

Cookie Dough

Adding Chocolate Chips

Adding Chocolate Chips

All Mixed Up

All Mixed Up

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Adding Cookies

Adding Cookies

Covering Them

Covering Them

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

You Know...Racks

You Know...Racks

Spicy Frostbite Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1 whole egg
1 1/2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chips
1 cup pecans, chopped, optional
2 cups powdered sugar

Preheat oven to 350. Sift together flour, baking soda, 1 1/2 teaspoons cinnamon, ginger, and salt. Set aside.

Cream butter. Add brown sugar, egg, and vanilla, and beat well. Add sifted ingredients to butter mixture. Gently fold in nuts and chocolate chips.

Refrigerate overnight or until firm. Form balls using 1 tablespoon of dogh.

Mix remaining 1/2 teaspoon cinnamon with powdered sugar. Roll balls in sugar mixture. Place about 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes.

This recipe came from a wonderful book, The Search for the Perfect Chocolate Chip Cookie by Gwen Steege, I was lucky enough to find it at the Bookman in Orange. A great used bookstore!

As for the cookies themselves, they went to my step-dad’s work and I hear they were eagerly eaten!

Jan 212011
 

Pictures

This Post Brought to You by Seasonal M&M's!

This Post Brought to You by Seasonal M&M's!

Chocolate Cherry Cordial M&M Cookies

Chocolate Cherry Cordial M&M Cookies

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Cocoa Powder

Adding Cocoa Powder

Adding Baking Soda

Adding Baking Soda

Stirring

Stirring

Butter

Butter

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Mixing

Mixing

Added Eggs

Added Eggs

Adding Salt

Adding Salt

Adding Almond Extract

Adding Almond Extract

Adding Flour/Cocoa Mix

Adding Flour/Cocoa Mix

Adding Cherry Cordial M&M's

Adding Cherry Cordial M&M's

Pretty

Pretty

Stirred

Stirred

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Do You Like My Racks?!?

Do You Like My Racks?!?

Cherry Cordial M&M Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon almond extract
1/4 teaspoon salt
1 10 bag Cherry Cordial M&M’s (or any other flavor you like!)

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and almond extract.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in M&M’s. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I sent these to work with my husband, he said everyone loved them!!

Dec 222010
 

Pictures

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Salt

Adding Salt

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming

Creaming

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

the Dough

the Dough

the Dough in a Bag to Chill

the Dough in a Bag to Chill

Getting Ready to Roll it Out

Getting Ready to Roll it Out

Sprinkled with Flour

Sprinkled with Flour

Rolled

Rolled

Amara Helping Me

Amara Helping Me

Naked Lights

Naked Lights

Light with Colored Sugar in the Oven

Light with Colored Sugar in the Oven

Out of the Oven

Out of the Oven

Trees About to go in the Oven

Trees About to go in the Oven

Out of the Oven

Out of the Oven

Stars About to go in the Oven

Stars About to go in the Oven

Out of the Oven

Out of the Oven

Stockings About to go in the Oven

Stockings About to go in the Oven

Out of the Oven

Out of the Oven

Lights

Lights

Trees

Trees

Stars

Stars

Stockings

Stockings

Altogether!

Altogether!

Mrs. Fields Like Sugar Cookies

2 cups flour
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
1 whole egg
1 teaspoon vanilla extract
colored sugar for decoration

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.

Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.

On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Recipe found here.

I found this recipe on the line and to be honest, it’s not my favorite. It’s not the worst either. It’s just mediocre. Justin seemed to like them, but to me they were kind of boring. I myself, won’t make them again, but you might like them!! (Especially after the ringing endorsement I just gave them!) I will say the looked pretty.

Nov 102010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Sugar for Rolling

Sugar for Rolling

Creaming Butter

Creaming Butter

Adding Eggs

Adding Eggs

Adding Lemon Zest

Adding Lemon Zest

Adding Cake Mix

Adding Cake Mix

Adding Yellow Cornmeal

Adding Yellow Cornmeal

Cookie Dough!

Cookie Dough!

Rolling in SUgar

Rolling in SUgar

Waiting for the Oven

Waiting for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Icing Ingredients

Icing Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Lemon Juice

Adding Lemon Juice

Mixing

Mixing

Icing!

Icing!

Cookie Awaiting the Icing

Cookie Awaiting the Icing

Cookies with Icing

Cookies with Icing

Magical Sandwich Cookies

Magical Sandwich Cookies

1/3 cup sugar
3/4 cup butter, softened
1 whole egg
2 tablespoons lemon zest, rind of
1 18.25 ounce box lemon cake mix
1/4 cup yellow cornmeal
Icing
2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons lemon juice (2 to 3)

Preheat oven to 375 degrees. Place sugar in shallow bowl.

Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.

Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).

Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.

Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Okay so these are awesome!!! Lemony goodness! Makes about 36 sandwich cookies.

Recipe from here.

Nov 092010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

All Creamed

All Creamed

Adding Cocoa Powder

Adding Cocoa Powder

Mixing it Up

Mixing it Up

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Mixing

Mixing

All Done

All Done

Wrapped and Ready for the Refrigerator

Wrapped and Ready for the Refrigerator

Getting Ready to Roll the Dough

Getting Ready to Roll the Dough

Rolled

Rolled

Cutting out Ghosts

Cutting out Ghosts

Ready for the Oven

Ready for the Oven

Just Out of the Oven

Just Out of the Oven

Icing Ingredients

Icing Ingredients

Black Gel for the Faces

Black Gel for the Faces

Adding Water

Adding Water

Adding Meringue Powder

Adding Meringue Powder

Whisking

Whisking

All Whisked

All Whisked

Adding Cream of Tartar

Adding Cream of Tartar

Adding Powdered Sugar

Adding Powdered Sugar

All Ready for Mixing

All Ready for Mixing

Mixing

Mixing

Mixed

Mixed

Decorated Without Faces

Decorated Without Faces

With Faces

With Faces

All Done

All Done

Halloween Chocolate Cut Outs

3/4 cup unsalted butter, at room temperature
1 cup sugar
2/3 cup cocoa powder
1 whole egg
1 1/2 teaspoons vanilla
1 1/4 cup flour
Royal Icing
3/4 cup warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 1/4 pounds powdered sugar

Cream butter and sugar until smooth. Add the cocoa powder, and mix until incorporated. Add egg and the vanilla extract. Blend together. Finally, mix in the flour until combined.

Wrap and refrigerate the dough in two separate batches for at least two hours.

Roll the dough out between two pieces of wax paper. Dip cookie cutters in a mixture of equal parts flour + cocoa powder before cutting out the shapes.

Place shapes at least two inches apart on the baking sheet. In an oven preheated to 350 degrees, bake for 10 mins, 12-15 for larger ones.

Royal icing recipe (I halved it and still had plenty extra): In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.

I saw this recipes on another Blog, and had to make them and share the recipe. The cookies were so soft and delicious.

Oct 272010
 

Pictures

The Ingredients

The Ingredients

Chopped Chocolate

Chopped Chocolate

Added Butter

Added Butter

Adding Eggs

Adding Eggs

Adding Brown Sugar

Adding Brown Sugar

Adding Coffee Liquor

Adding Coffee Liquor

Adding Vanilla

Adding Vanilla

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Stirring

Stirring

All Stirred

All Stirred

Adding Flour

Adding Flour

More Stirring

More Stirring

Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans

Chopped Espresso Beans

Chopped Espresso Beans

More Chopped Espresso Beans

More Chopped Espresso Beans

Adding Espresso Beans

Adding Espresso Beans

Adding Chocolate Chips

Adding Chocolate Chips

More Stirring

More Stirring

Cookie Batter (Looks Like Brownie Batter)

Cookie Batter (Looks Like Brownie Batter)

Cookies Ready to go in the Oven

Cookies Ready to go in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Close Up

Close Up

My Racks of Cookies

My Racks of Cookies

10 ounces bittersweet chocolate, chopped
3 tablespoons butter
2 whole eggs
3/4 cup brown sugar
1 tablespoon coffee liqueur
2 teaspoons vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1 cup bittersweet chocolate chips
1 cup chocolate-covered espresso coffee beans, coarsely chopped
1 cup pecans, chopped (I didn’t add these)

In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.

Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes.

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Made 60 Cookies.

Recipe found here.

Sep 052010
 

Pictures

the Ingredeints

the Ingredeints

Creaming Shortening and Butter

Creaming Shortening and Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Eggs

Adding Eggs

Adding Orange Juice Concentrate

Adding Orange Juice Concentrate

Adding Vanilla

Adding Vanilla

Adding Flour

Adding Flour

Cookie Dough

Cookie Dough

Almost in the Oven

Almost in the Oven

Out of the Oven

Out of the Oven

Icing Ingredients

Icing Ingredients

Mixing Powdered Sugar and Orange Juice Concentrate

Mixing Powdered Sugar and Orange Juice Concentrate

Icing!

Icing!

Iced Cookies

Iced Cookies

Many Iced Cookies!

Many Iced Cookies!

Orange Snowdrops

1/2 cup Shortening
1/2 cup butter
1 cup powdered sugar, sifted
1/2 teaspoon Baking soda
1 whole Egg
1/2 6 ounce can frozen orange juice concentrate, thawed
1 teaspoon Vanilla
2 cup flour
Orange Frosting
1/2 6 ounce can frozen orange juice concentrate, thawed
3 cups powdered sugar, sifted

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the powdered sugar and baking soda. Beat until combined. Beat in the egg, orange juice concentrate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.

Frost cookies with Orange Frosting. Store in a single layer in an airtight container up to 1 day..

Orange Frosting: In a small mixing bowl stir together frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar until smooth.

Makes about 5 dozen soft delicious cookies. I think you can tell how I feel about these cookies!

Aug 112010
 

This is a take on this recipe.

Pictures!

Secret Ingredient #1

Secret Ingredient #1

Secret Ingredient #2

Secret Ingredient #2

All the Ingredients

All the Ingredients

I love the flout to cocoa ratio

I love the flout to cocoa ratio

Creaming the Butter and Sugar

Creaming the Butter and Sugar

Making it Chocolate

Making it Chocolate

Adding the Pieces

Adding the Pieces

All Stirred Up

All Stirred Up

About to go in the Oven

About to go in the Oven

Fresh out of the Oven

Fresh out of the Oven

York Peppermint Patty Pieces Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 8 ounce bag Peppermint Premier Baking Piece (they look like little Patties)
1 cup York Pieces (like Reese’s only Peppermint Patty flavored)

Preheat oven to 350 degrees and grease cookie sheet or line with parchment paper.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in Peppermint Premier Baking Pieces and York Pieces. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 84 yummy cookies!!!

Jul 282010
 

I’m not sure where this recipe came from, but it’s yummy!

Pictures

the Ingredients (minus the butter, I forgot to put it in the picture!)

the Ingredients (minus the butter, I forgot to put it in the picture!)

Mixing it Up

Mixing it Up

Adding the Pistoles

Adding the Pistoles

Cookie Dough

Cookie Dough

On the Sheet

On the Sheet

Out of the Oven

Out of the Oven

Nice Rack!!

Nice Rack!!

Pistoles!!

Pistoles!!

Box o' Pistoles that I used

Box o' Pistoles that I used

Alice’s Chocolate Chip Cookies

1 cup butter (2 sticks) softened
1/2 cup sugar
1 1/2 cup brown sugar
2 whole eggs
2 teaspoons vanilla extract
3 cups flour (12 oz) please weigh the flour
1 teaspoon sea salt, If you must use table salt, use 1/2 tsp.
1 teaspoon baking soda
1 1/2 teaspoons baking powder
16 ounces pistoles or semisweet chocolate chips

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Bake for 12 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Transfer to cookie rack to cool.

Makes 55 good size cookies.

Jul 072010
 

Brought to you by:

Saw these in the market and knew I must possess them and put them in some cookies!!

the Ingredients

the Pieces

Adding them to the Cookie Dough

All Mixed Up

Ready for the Oven

All Done!!!

Chocolate Pieces Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 cups York Pieces (or Reese’s Pieces or chocolate chips)

Preheat oven to 350 degrees and grease cookie sheet or line with parchment paper.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in York Pieces. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

These cookies are very yummy. I my have eaten too much cookie dough and gotten a tummy ache. So worth it!!