Oatmeal Craisin Cookies** I was at home during Christmas break and discovered a Value Size bag of Craisin in a friend’s pantry. I got to thinking that they would be fabulous in oatmeal cookies instead of raisin. I am not a raisin fan. So, this recipe was born.**
2 sticks butter (I use a great baking margarine)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs (I use an egg replacer to make the cookies Vegan)
1 1/2 cups all purpose flour
3 cups Old Fashion Oates
1/2 tsp. Salt
1 tsp. baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups Craisins
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs (I use an egg replacer to make the cookies Vegan)
1 1/2 cups all purpose flour
3 cups Old Fashion Oates
1/2 tsp. Salt
1 tsp. baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups Craisins
Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda then add to creamed wet ingredients. Stir in nutmeg, cinnamon, and oats. Fold in Craisins. Bake cookies on parchment lined cookie sheet for 12-14 minutes.
Peanut Butter and Jelly Bars
I wanted a Peanut Butter and Jelly Cookie. At first the only recipes I could find sandwiched the jelly between two already baked cookies. I wanted the treat to come out the oven complete. Luckily, I stumbled upon a great recipe by Ina Garten.Chocolate Chip Cookies
** I like to take a simple chocolate chip cookie base and exchange or add to the basic chocolate chip part of the recipe. My basic Chocolate chip recipe follows with pictures of several variations on the basic recipe.**
2 sticks butter (I use a great baking margarine)
3/4 cup brown sugar
3/4 cup white sugar
2 tsp vanilla
2 eggs (I use an egg replacer)
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda then add to creamed wet ingredients. Fold in Chocolate chips. Bake cookies on parchment lined cookie sheet for 12 minutes.
Mint Chocolate Chip CookiesIn this variation I added 2 cups of Mint Chips to the basic Chocolate chip cookie recipe.
Holiday Oreo Cookie Cookies
In this variation I replaced the Chocolate chips with crushed Holiday Oreo Cookies (Oreos with red cream centers).
Kissable Cookie Sandwich
In this variation, I added Hersey’s Kissables to the basic Chocolate chip cookie recipe. Then to really make it special I sandwiched vanilla ice cream between two cookies and rolled the edge of the sandwich in chocolate chips.
Toffee Chocolate Chip Cookies
In this variation I added 2 cups of Health Toffee Chips to the basic Chocolate chip cookie recipe. Since these cookies were for a special occasion, I dressed them up with drizzled melted chocolate.
Cheddar and Dill Scones**Have you ever tried a treat from your favorite coffee shop, loved it, but the next time you went back they did not have it? Take that situation and repeat it about 50 times and add the fact that the coffee shop is 30 miles out of the way. I really wanted this treat and finally decided to break down and make my on. Now, I will never be disappointed after driving 30 miles again!**
4 cups flour
2 tbs baking powder
2 tsp salt
3/4 lb cold butter, diced
4 eggs
1 cup cold cream
1/2 lb cheddar, diced small
1 cup fresh dill
Preheat over to 400F. Sift together flour, baking powder, and salt. Cut butter into the flour mixture. Add eggs and cream. Mix in cheddar and dill. Roll out dough to 3/4 inch thick on floured service. Cut dough into triangles, place on a parchment lined baking sheet and brush with egg wash (1 egg + 1 tbs milk or water). Bake for 20-25 minutes.
Coconut Macaroons
**This was a particularly difficult week when it came to choosing a treat to make. Usually, an idea just over takes me without even trying and I fixate on what treat to bake all week. However, I could not get a feeling for anything this particular week. I eventually decided on this cookie because it was something different. They were fantastic- coming from a person who doesn’t like cherries and can only tolerate coconut.**
14 oz coconut (I used sweetened coconut and reduced the sugar)
3/4 cup sugar
6 egg whites
1 1/2 tsp vanilla
1/8 tsp almond extract
1/2 maraschino cherry for each cookie
Preheat oven to 350F. Beat egg white with mixer until it starts to get foamy. Slowly add sugar, vanilla, and almond extract until stiff peaks are formed. Fold in the coconut. Spoon cookie mixture onto parchment paper lined cookie sheet and place cherry half on top of each cookie. Bake for 15-20 minutes.
Snicker Doodle Cookies
** I had the best Snicker Doodle cookie from a local organic foods store in Virginia. I could not find a cookie of comparable quality near school so I decided to make my own. I thought a Snicker doodle was a kind of obscure and little known cookie, but as soon as I made a batch I heard so many people say it was their favorite. I don’t have favorites, but this cookie is definitely high on my list.**
1 cup butter (I use a good baking margarine)
1 1/2 cup white sugar
2 tsp vanilla
2 eggs (I use an egg replacer)
1 1/2 cream of tarter
1 tsp baking soda
1/4 tsp salt
2 3/4 cup all purpose flour
Topping: 2 tsp nutmeg, 3 tbsp sugar, 1 tbs cinnamon
Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda, and cream of tarter then add to creamed wet ingredients. Roll cookies into balls and completely cover in topping mixture. Bake cookies on parchment lined cookie sheet for 10-12 minutes.
Chocolate Peanut Butter Cookies
** These probably are my favorite cookies of the year. During Easter one of my friends gave up sweets for Lent. Her favorite Easter candy was Recess peanut butter eggs and she mentioned how this would be the first sweet to pass through her lips when Lent was over. This inspired by to want to make a cookie form of her favorite treat. The cookies are made from a basic peanut butter cookie recipe. The chocolate covering and decorating is done with Wilton candy melts.**
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter (I use a good baking margarine)
1 egg (I use an egg replacer)
1 1/4 flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Preheat oven to 375F. Cream together butter, sugars, vanilla, egg, and peanut butter. Sift together flour, salt, baking soda, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.
Brownie Bites
** Since I am in school and plan to return home in a few years, I try not to purchase to many kitchen appliances and bake ware. While at a recent trip to Wal-Mart, I noticed a mini muffin pan on sale for $.75… 75 CENTS… I just had to buy it! Then once I bought it, I had to try it out to make sure it worked. I made brownie bites to ensure the pan worked ;-). The recipe I used was from Bakers Unsweetened Baking Chocolate Squares Box, their one bowl brownie recipe. And just to put a twist on the brownies and to ensure people knew I made them and did not purchase them from the store, I drizzled melted white and milk chocolate on top.**
Kissable Cookie SandwichIn this variation, I added Hersey’s Kissables to the basic Chocolate chip cookie recipe. Then to really make it special I sandwiched vanilla ice cream between two cookies and rolled the edge of the sandwich in chocolate chips.
Toffee Chocolate Chip Cookies
In this variation I added 2 cups of Health Toffee Chips to the basic Chocolate chip cookie recipe. Since these cookies were for a special occasion, I dressed them up with drizzled melted chocolate.
Cheddar and Dill Scones**Have you ever tried a treat from your favorite coffee shop, loved it, but the next time you went back they did not have it? Take that situation and repeat it about 50 times and add the fact that the coffee shop is 30 miles out of the way. I really wanted this treat and finally decided to break down and make my on. Now, I will never be disappointed after driving 30 miles again!**4 cups flour
2 tbs baking powder
2 tsp salt
3/4 lb cold butter, diced
4 eggs
1 cup cold cream
1/2 lb cheddar, diced small
1 cup fresh dill
Preheat over to 400F. Sift together flour, baking powder, and salt. Cut butter into the flour mixture. Add eggs and cream. Mix in cheddar and dill. Roll out dough to 3/4 inch thick on floured service. Cut dough into triangles, place on a parchment lined baking sheet and brush with egg wash (1 egg + 1 tbs milk or water). Bake for 20-25 minutes.
Coconut Macaroons
**This was a particularly difficult week when it came to choosing a treat to make. Usually, an idea just over takes me without even trying and I fixate on what treat to bake all week. However, I could not get a feeling for anything this particular week. I eventually decided on this cookie because it was something different. They were fantastic- coming from a person who doesn’t like cherries and can only tolerate coconut.**
14 oz coconut (I used sweetened coconut and reduced the sugar)
3/4 cup sugar
6 egg whites
1 1/2 tsp vanilla
1/8 tsp almond extract
1/2 maraschino cherry for each cookie
Preheat oven to 350F. Beat egg white with mixer until it starts to get foamy. Slowly add sugar, vanilla, and almond extract until stiff peaks are formed. Fold in the coconut. Spoon cookie mixture onto parchment paper lined cookie sheet and place cherry half on top of each cookie. Bake for 15-20 minutes.
Snicker Doodle Cookies** I had the best Snicker Doodle cookie from a local organic foods store in Virginia. I could not find a cookie of comparable quality near school so I decided to make my own. I thought a Snicker doodle was a kind of obscure and little known cookie, but as soon as I made a batch I heard so many people say it was their favorite. I don’t have favorites, but this cookie is definitely high on my list.**
1 cup butter (I use a good baking margarine)
1 1/2 cup white sugar
2 tsp vanilla
2 eggs (I use an egg replacer)
1 1/2 cream of tarter
1 tsp baking soda
1/4 tsp salt
2 3/4 cup all purpose flour
Topping: 2 tsp nutmeg, 3 tbsp sugar, 1 tbs cinnamon
Preheat over to 375F. Cream together butter, sugar, vanilla, and eggs. Sift together flour, salt, baking soda, and cream of tarter then add to creamed wet ingredients. Roll cookies into balls and completely cover in topping mixture. Bake cookies on parchment lined cookie sheet for 10-12 minutes.
Chocolate Peanut Butter Cookies
** These probably are my favorite cookies of the year. During Easter one of my friends gave up sweets for Lent. Her favorite Easter candy was Recess peanut butter eggs and she mentioned how this would be the first sweet to pass through her lips when Lent was over. This inspired by to want to make a cookie form of her favorite treat. The cookies are made from a basic peanut butter cookie recipe. The chocolate covering and decorating is done with Wilton candy melts.**
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter (I use a good baking margarine)
1 egg (I use an egg replacer)
1 1/4 flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Preheat oven to 375F. Cream together butter, sugars, vanilla, egg, and peanut butter. Sift together flour, salt, baking soda, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.
Brownie Bites** Since I am in school and plan to return home in a few years, I try not to purchase to many kitchen appliances and bake ware. While at a recent trip to Wal-Mart, I noticed a mini muffin pan on sale for $.75… 75 CENTS… I just had to buy it! Then once I bought it, I had to try it out to make sure it worked. I made brownie bites to ensure the pan worked ;-). The recipe I used was from Bakers Unsweetened Baking Chocolate Squares Box, their one bowl brownie recipe. And just to put a twist on the brownies and to ensure people knew I made them and did not purchase them from the store, I drizzled melted white and milk chocolate on top.**
Valentine’s Day Cookies 
**For valentine’s day, I wanted to bake some special cookies to give a V-day trinkets to friends. I thought chocolate and sugar cookies were a great combination. I only make roll out cookies on special occasions. And just to put a special touch on these cookies, I boxed them in V-day boxes with a transparent window and tie red and white ribbon around them. Everybody deserves to get a beautifully presented, sugary sweet on V-day. I also rolled out some white and milk chocolate chip cookie dough and made hearts. Below is my basic sugar cookie recipe.**
1/2 cup butter (I use a good baking margarine)
1 1/4 cup sugar
1 egg (I use an egg replacer)
1/4 cup milk
1 tsp vanilla
1/8 tsp almond extract
2 tsp baking powder
3 cups flour
Preheat oven to 375F. Cream together butter, sugar, vanilla and almond extract, egg, and milk. Sift together flour, salt, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.
**For valentine’s day, I wanted to bake some special cookies to give a V-day trinkets to friends. I thought chocolate and sugar cookies were a great combination. I only make roll out cookies on special occasions. And just to put a special touch on these cookies, I boxed them in V-day boxes with a transparent window and tie red and white ribbon around them. Everybody deserves to get a beautifully presented, sugary sweet on V-day. I also rolled out some white and milk chocolate chip cookie dough and made hearts. Below is my basic sugar cookie recipe.**1/2 cup butter (I use a good baking margarine)
1 1/4 cup sugar
1 egg (I use an egg replacer)
1/4 cup milk
1 tsp vanilla
1/8 tsp almond extract
2 tsp baking powder
3 cups flour
Preheat oven to 375F. Cream together butter, sugar, vanilla and almond extract, egg, and milk. Sift together flour, salt, and baking powder then add to creamed wet ingredients. Chill dough in the fridge for at least 4-6 hours; overnight is best. Roll out cookies to a 1/8 inch thick on a floured surface. Bake cookies on parchment lined cookie sheet for 10-12 minutes. After cookies have cooled, follow instruction on Candy Melt package to melt candy. Decorate according to taste.
DELICIOUS! I'm excited that the chocolate chip cookie recipe is up. Now I can attempt to duplicate your greatness and Steve won't have to bug you by always asking you to bake him cookies!
ReplyDeleteYou did it! This is absolutely great! I am really on a mission now to find these black bottom cupcakes at Starbucks. :)
ReplyDeleteThis is GREAT! I've got to try those mint chocolate chip cookies. They look tasty! Congrats on taking the initiative to get this up and running.
ReplyDeleteWhat fun! I look at the pictures and think, oh those were good! Can't wait to see what new creations make it on the list!
ReplyDelete