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Category Archives: Cookies

Open-Faced Ginger Thin S’mores (or what I do when I’m bored)

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Here’s what I do when I have a few Hershey Kisses, Marshmallows and Trader Joe’s Ginger thins…put them together and make a delicious snack. (Please excuse the less than professional photos…)

1. Unwrap kiss (obvious, right?) and microwave for 5 seconds to soften a bit.

2. Cut the marshmallow in half, and roast over gas burner. I’m a bit impatient, and this causes a flare up as I put the marshmallow too close to the flame. But hey, I like that burnt taste and it smells good, too. (Note to self, clean the range top…)

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3. Place toasted marshmallow on Ginger this and immediately smoosh kiss on top.

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4. Enjoy!

5. Repeat…you do have another half a marshmallow after all…

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Warm Chocolate Chip Oatmeal Cookies on a Cold Night

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Mmmmm, soft and chewy and warm from the oven. These cookies have filled the house with their sweet smell and now are perfect with a glass of cold milk.

I had extra oatmeal left over from the baked oatmeal last week, so whipped up these by experimenting with different amounts of flour and sugar, plus only using a small amount of chocolate chips. I know that sounds odd, but too much chocolate overpowers the oatmeal. Look closely, you won’t see lots of chips. If you want chocolate chip cookies, make those… these are soft oatmeal cookies with chocolate chips. I assure you, they do not disappoint. Also, the cinnamon is hard to detect, but it adds a depth to the flavor. Next I might try these with butterscotch chips…

Oatmeal Milk Chocolate Chippers

YIELD: about 3 dozen 2” cookies  PREP: 25 minutes  COOK: 11 minutes

INGREDIENTS:

1 large egg

1/2 cup unsalted butter (1 stick) softened

1/3 cup granulated sugar

1/2 cup light brown sugar, packed

1 1/4 teaspoon vanilla extract

1 1/2 cups old-fashioned whole rolled oats

2/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup milk chocolate chips (I used Ghiardelli)

DIRECTIONS:

Add together in the bowl of a stand mixer: egg, butter, sugars, vanilla, and beat with the paddle attachment on medium-high speed until creamed and well combined for 2 minutes. Scrape down the bowl and beat on medium high for another minute.

oatmeal wet ingredients

Combine the oats, flour, cinnamon, baking soda, and salt and chocolate chips in a small bowl.

Oatmeal dry ingredients

Add oat mixture to butter mix and beat until combined. Don’t over-beat.

Line cookie sheets with parchment paper and use a small cookie scoop to scoop and drop the dough 2” apart on the sheet. You can fir 12 scoops to a sheet.

Chill sheet for 10 minutes in the refrigerator.*

Bake at 350 for 11 minutes. Let cool on sheet for 2 minutes and move cookies to cooling rack.

Let cool and store in an airtight container.

*If you only want to make half a batch, wrap the rest of the dough on plastic wrap and chill in the refrigerator for up to 2 days. Any longer and it should be frozen.

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oatmeal choco chippers

 Look closely and you’ll see the chips, just not too many…

Don’t let your gingerbread men leave home naked..

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There must be, or should be, a rule that all gingerbread men need red buttons to be suitably dressed for holiday functions. The perfect red buttons are Brach’s Cinnamon Imperials. They get just a bit chewy after baking and have the perfect little hot taste to compliment the ginger cookie. Pick up a bag or two before you start your holiday cookie baking frenzy.

Whole Foods Cookies and Brownies by the pound!

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whole foods cookies

Look what I found at Whole Foods! These are not your average cookies. There are Madeleines, all kinds of bars, amaretti, shortbreads, brownies, gluten free cookies, and more. If you are watching your calories…walk by quickly, and avert your gaze!

Cookie Butter, almost too good to be true

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cookie butter

Trader Joe’s sells this incredible spread. It tastes like those Biscoff cookies that are served on airplanes, and has the texture of peanut butter. According to “The Fearless Flyer” it’s made from Speculoos cookies (Danish cookies). It is great on toast and would make a fantastic filling in a shortbread sandwich cookies. It’s even great eaten from a spoon! Have you tried this? If not, you should, and you can thank me later.

The best way to keep the house warm is to keep baking

The temperature is going to be in the teens tonight, so I thought I’d fight the cold with a little baking.
Mmmm…it’s been months since I made my favorite chocolate chip/toffee cookies. The recipe is from Southern Living, and I’ve posted it before, but it’s worth re-visiting. The only revision I make is to use half a bag of Nestle’s mini chips, and half a bag of Heath Brickle Bits. I bake them for 12 min, or until the edges are a little brown, but the centers look a little underdone. The cookies continue to bake on the sheet after you take them out, so don’t let the entire cookie get brown in the oven.

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Two of my favorite things: cookies and owls.

Pumpkin macarons, mais oui!

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Yes, it’s true. There are pumpkin macarons. And who but Trader Joe could make such a confection? The center is a creamy, pumpkin filling surrounded by two crispy, and yet, chewy cookies. It is way to easy to eat more than 1 serving (3 cookies) at a time….These little pumpkin clouds are found in the freezer case, and the best part is that by the time you get home, they’ll be thawed! Hurry they are a limited time cookie. Buy a few boxes, and you’ll be glad you did.

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This is how the delicate cookies are packaged.

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And this is how they look before you eat them….You would never know that they were recently frozen.