Posts Tagged ‘Cookies’

Averie Cooks has been one of my favorite blogs for…just about forever now, but oddly enough, I’ve never made anything from her site. But I sure do like to look – look and wonder how she gets the most amazing-looking cookies ever. Seriously, her cookies are so beautiful!

25 Holiday Cookie Favorites


There are so many in here I’d like to make, including:

Reese’s Pieces Soft Peanut Butter Cookies:

Reese's Pieces Cookies


Molasses Triple Chocolate Cookies:

Molasses Chocolate Cookies

Andes Mint Chip Soft Fudgy Chocolate Cookies:

Andes Mint Cookies


For all 25 cookie recipes, please visit the original post on Averie Cooks.

Images courtesy of Averie Cooks.


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This one’s for you, Chris Carpenter.

As I was trolling the internet looking for dates recipes, I stumbled across Evil Chef Mom’s list of tried-and-true holiday treats, where I found plenty of delightful-looking things, but these goodies practically begged to be recipe of the day! I mean, the first ingredient is a stick and half of butter, and I think the end result might taste like a Caramel DeLite dipped in bacon grease – naturally this was going to be featured on my blog. Merry Christmas!

Evil Chef Mom is another of my favorite food blogs, so definitely check her out!

Caramel, coconut, chocolate chip, and bacon magic bars

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars from Evil Chef Mom

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars

1/2 sticks salted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 cup all-purpose flour
1/2 cup rice flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar caramel
One 14-ounce can sweetened condensed milk

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the caramel with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the caramel and condensed milk mixture. Drizzle the remaining caramel mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

Chocolate Bacon Bar Cookies

Magic Chocolate Bacon Bars from Evil Chef Mom

Caramel, Coconut, Chocolate Chip, and Bacon Magic Bars from Evil Chef Mom

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Sorry about yesterday, folks. As I said, I just wasn’t up to bloggin’ on the iPad. But I’ve got two recipes today to make it up to you.

First, we’ve got Mini Christmas Oreo Cheesecakes from one of my favorite blogs, Gingerbread Bagels, written by the oh-so-talented baking extraordinaire, Lindsay. She’s the one responsible for this Christmas Candy Bark from last December:

Christmas Candy Bark Recipe

Christmas Candy Bark from Gingerbread Bagels

She’s got something equally exciting using Holiday Oreos (as mentioned in last year’s blog post, I’m not really a fan of Holiday Oreos, but it’s not like I’m too picky about my cookies) this year: Mini Christmas Oreo Cheesecakes! They look a little nuts, but I love the idea of having an Oreo for the crust – brilliant! Recipe below:

Christmas Cheesecakes with Oreos

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels

Mini Christmas Oreo Cheesecakes

(makes 15)

21 Winter Oreo cookies, 15 left whole, 6 crushed (the Oreos with the red center)
16 ounces (1 pound) cream cheese, softened – That’s two blocks of cream cheese
1/2 cup sugar
1/2 cup sour cream
2 large eggs, room temperature and lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon green gel food coloring

Preheat oven to 275 degrees F. Line a cupcake baking pan with cupcake liners.

Place 6 whole Oreo cookies in a food processor and grind them up. If you don’t have a food processor, put them in a plastic bag and crush them. Set aside.

Put 1 Winter Oreo in the bottom of each cupcake liner.

In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix the cream cheese on medium speed for 3 minutes until smooth.
Add in the sugar and mix until combined, about 1-2 minutes on medium speed. Then add in the vanilla extract and mix.
Slowly add in the lightly beaten eggs and mix on low speed until the eggs are completely combined.
Now add in the sour cream and fold it in with a spatula.

Add the green gel food coloring and fold it in.

Throw in the Oreo crumbs and fold them in.

Fill an ice cream scooper 3/4 of the way and scoop the batter on top of the Oreo. You want to fill them up to the top.

Bake at 275 degrees F for 30 minutes.
Once you take the cheesecakes out of the oven, you’ll notice that they puff up and there are some cracks. Don’t worry. The cheesecakes will deflate (and look normal) and the cracks will disappear once they’re refrigerated.
Immediately chill the cheesecakes in the refrigerator overnight. (keep them in the cupcake pan)

Once the cheesecakes are chilled and you want to be super festive with red stripes on the top of the cheesecakes: Take a piping bag and cut a small tip. Set aside. Melt red candy melts in the microwave and then fill the piping bag with the melted red candy melts. Pipe the candy melts onto the top of the chilled cheesecakes.

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels



The next recipe is from a neat blog called Love Veggies and Yoga. Apparently I’d missed the boat on microwaveable fudge recipes, but I’m on a roll with them now! This fudge call for all things I love – pretzels, chocolate chips, cream cheese, SUGAR!

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

8 oz cream cheese, softened

4 c powdered/confectioner’s sugar

1.5 tsp vanilla extract

10 oz white chocolate chips

Add-Ins: all are optional and to desired taste/quantity (add more or none of any)

1/3 c pretzels, crushed

1/3 c peanuts, crushed

1/2 c chocolate chips

Optional: Butterscotch chips, white chocolate chips, other nuts, seeds, dried fruit such as dried cranberries or dried apricots, peppermint candy bits, toffee bits, etc.  Use what you have on hand and prefer.


Prepare an 8 x 8 or similar-sized baking pan by lining it with foil and lightly spraying with cooking spray.  Or, use parchment paper.  Set pan aside.

In a large bowl combine softened cream cheese and powdered sugar and stir until combine (I did this by hand but use a mixer if you prefer).  Then, add the vanilla extract and mix until incorporated.

In a microwave-safe bowl, melt the white chocolate chips, taking care not to burn them.  (Microwave for no more than 20-30 seconds at a time, removing from heat, stirring vigorously; repeating as necessary.   My chips were softened enough after the first 30 second burst and some vigorous stirring to melt fully)

Add the melted white chocolate mixture to the cream cheese/powdered sugar/vanilla mixture and stir to combine.

Add the remaining ingredients, all the ‘add-in’s’, folding them in until dispersed and combined.

Pour mixture into prepared pan and chill in the freezer for at least one hour before slicing and serving.

Slice into fairly small cubes (these are very rich).  Store extras in the freezer.   Use common sense but this will keep for weeks or month(s) in the freezer.

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga


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Two days in a row? It’s a Christmas miracle! Two days of sweets?! Totally typical. Allow me to tell you a secret. I’ve never eaten Nutella. Well, that’s not 100% true. I had a small sample at Crepe Crave while trying to decide which crepe to order (I went with bacon, egg and cheese). I know, I know – it’s a little weird that I’ve never had Nutella. I just don’t really get what it is. Is it like peanut butter? Is it like chocolate? What am I supposed to do with it? I have no idea. But according to Rock Ur Party, you can bake it up in a ravioli cookie, and the results look pretty tasty:

Nutella Ravioli Cookies

Nutella Ravioli Cookies from Rock Ur Party

Nutella Ravioli Cookies


1 recipe sugar cookie dough

1/2 cup Nutella

2/3 cup white chocolate chips

1/3 cup powdered sugar


  1. Make your favorite sugar cookie dough recipe (do not bake). Roll out half of sugar cookie dough on floured surface until ¼” thin.
  2. Scoop ½ tablespoon Nutella onto rolled out sugar cookie dough. Place Nutella scoops 2 inches apart.
  3. On a separate floured surface, roll out second half of sugar cookie dough and carefully place it over first half of rolled out dough with Nutella scoops.
  4. Using a ravioli cutter, gently press down on top of Nutella scoops to form small raviolis. Gently place unbaked raviolis onto baking sheet. Bake for 8 to 10 minutes at 375 degrees.
  5. In a microwave safe bowl, melt white chocolate chips until smooth. Drizzle white chocolate onto ravioli cookies. Dust with powdered sugar. Let cool and enjoy!

Nutella Ravioli Cookies from Rock Ur Party

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Here’s the thing – I tend to usually feel really bad if I don’t keep my promises. And although posting a recipe a day until the New Year wasn’t an outright promise or a contractual obligation, I do believe my loyal 10 readers expected more from me, and I failed…miserably. You know, the holidays are a busy time of year and time got away from me, blah, blah, blah.

The point is, I owe you 23 days of recipes from December 9 – December 31. So…I’m going to be posting 23 recipes today in bite-sized chunks. Good thing I have the day off work. Seems like a lot of work, but I don’t want to start 2011 off with a guilty conscience.

Let’s get started. The first recipe I’m bringing to you comes from La Mia Vita Dolce for Lime Meltaway Cookies. Ha!, because I know you haven’t had enough cookies lately. After my super awesome success over Christmas with the batch of Little Lemon Snow Bites I made, I’ve decided I really love a citrusy cookie.

Lime Meltaway Cookies

Lime Meltaways

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • Finely grated zest of 2 limes
  • 2 tablespoons fresh lime juice
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon coarse salt
  1. Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy.  Add the lime zest and juice and the vanilla, and mix until fluffy.
  2. Whisk together flour, cornstarch, and salt in a bowl.  Add to butter mixture, and mix on low speed until just combined.
  3. Divide dough in half.  Place each log on an 8 by 12-inch sheet of parchment. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log.  Refrigerate logs until cold and firm, at least 1 hour.
  4. Preheat oven to 350° F.  Remove parchment from logs; cut into 1/4-inch-thick rounds.  Space rounds 1 inch apart on baking sheets lined with parchment paper.  Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.  While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.  Cookies can be stored in airtight containers at room temperature up to 2 weeks.  Makes about 5 dozen.

Cranberry Lemon Sweet Rolls

Cranberry Lemon Sweet Rolls

Keeping in the citrus theme, our second recipe comes from All Day I Dream About Food. Yeah, sounds about right. These Cranberry Lemon Sweet Rolls claim to be low-carb, and use ingredients that I’ve never even heard of. If you have to Google “erythritol” you’re not alone! Sounds like Tylenol for people with bladder infections to me, but Google tells me it’s a sugar substitute. I’m sure you could sub in regular sugar if you’re skittish about using strange ingredients.


3/4 cup almond milk, warmed to 110F
6 tbsp butter, melted and cooled
3 large eggs
2 1/2 cups carbalose flour, plus extra for dusting)
3/4 cup gluten flour
1/2 cup almond flour
3 tbsp granulated erythritol
3 1/2 tsp instant or rapid-rise yeast (about 1 1/2 envelopes)
1 tsp salt

1 cup cranberries
1/2 cup water
2 tbsp granulated erythritol
12 drops stevia extract

1 tbsp cinnamon

1/3 cup lemon juice (1 to 1 1/2 lemons)
6 tbsp powdered erythritol

For the dough, whisk together almond milk, melted butter and eggs together in a large liquid measuring cup or bowl.

Combine flours, sugar, yeast and salt together in the bowl of a stand mixer fitted with a dough hook. With the mixer on low, add buttermilk mixture and mix until dough comes together, about 2 minutes.

Increase the speed to medium and knead until the dough is smooth and elastic, 8-10 minutes. The dough should clear the sides of the bowl but stick slightly to the bottom. If it is too wet, add a small amount more carbalose flour, 1 tbsp at a time. If it is too dry, add room temperature water, 1 tbsp at a time.

Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place in a lightly oiled bowl and cover the bowl tightly with plastic wrap. Let rise in a warm place, 2 to 2 1/2 hours. You may find it needs some extra encouragement to rise properly. If so, turn on your oven to 200F for 10 minutes, then turn oven off and place bowl with dough inside.

For the filling, combine cranberries, water and erythritol in a small saucepan over medium heat. Bring to a boil and cook until berries pop. Remove from heat and add stevia. Set aside.

Grease a 13×9 inch baking pan. Turn dough out onto a lightly floured surface and press into a 12×16 inch rectangle. Spread with cranberry mixture and sprinkle with cinnamon, leaving a 1/2 inch border around the edge. Carefully roll into a tight log and pinch the seam closed. Place seam side down and gently stretch the log to be 18 inches in length, evening out the thickness as you go.

Slice cylinder into 16 evenly sized rolls. Arrange rolls cut-side down in prepared baking pan and wrap tightly in plastic wrap or foil. Let rise in a warm place until doubled in size and tightly pressed together, about 1 to 1 1/2 hours.

**Alternatively, you could place unrisen rolls in the fridge for up to 16 hours. Let sit at room temperature for at least an hour, then bake as directed. If they are not rising after removing them from the fridge, warm the oven again and turn it off, then let them sit in the oven for 20-30 minutes.

Preheat oven to 350F. Bake rolls until golden and puffed, 25-30 minutes. Let cool in pan for 5 minutes, then flip out onto a wire rack or cutting board.

For the glaze, whisk together lemon juice and powdered erythritol. Drizzle over warm rolls and serve.

Makes 16 rolls. Each roll has a total of 20g of carbs and 5.6g of fiber. Subtracting erythritol, each roll has 10.7g of carbs and 5.6g of fiber.

Orange Chicken

Our third recipe in the citrus category comes from Smells Like Home. This recipe for Take-Out-Fake-Out Orange Chicken looks delicious, but I would probably never make it, because it seems much easier to pick up the phone and order it.

For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
1 ½ cups each peanut and canola oil

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.  Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag.  Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.  Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce.  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.  Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces.  Serve over rice, if desired.

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Every year around the holidays my mom always made these oyster crackers. They were so good, and I used to sneak handfuls of them when she wasn’t looking, thereby spoiling my appetite. She hasn’t made them for a long time, but maybe we’ll re-visit this recipe over the holidays. This recipe comes from Runs with Spatulas:

Seasoned Oyster Crackers

1 (12 ounce) package oyster crackers
1 package dry ranch dressing mix
3/4 cup canola oil
1 teaspoon fresh dill weed, finely chopped
1 teaspoon salt-free lemon pepper seasoning (such as Mrs. Dash’s)
1/4 teaspoon garlic powder

Preheat oven to 200 degrees F.

In a large bowl, whisk together dressing mix, oil, dill, lemon pepper, and garlic powder. Add oyster crackers and toss to coat thoroughly.

Divide crackers between two baking sheets. Spread crackers out into a single layer. Bake at 200 degrees for 10 minutes. Allow crackers to cool on the pans, then transfer to an airtight container.

Makes: 12 servings (about 1 ounce each or roughly 70 crackers)

Read the recipe here.

Hot Chocolate Surprise Cookies

Hot Chocolate Cookies

From Macaroni & Cheesecake, adapted from Martha Stewart’s Cookies

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not dutch process)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
15 large marshmallows, halved crosswise

Chocolate Frosting:

3 cups confectioners’ sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp. unsweetened cocoa powder (not dutch process)
1/4 cup plus two tablespoons milk
3/4 teaspoon pure vanilla extract


Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes.

Slowly add flour mixture 1/2 cup at a time until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, about 2 inches apart. Bake cookies, rotating half way through, until firm 8 to 10 minutes. Remove baking sheets from oven, and immediately place a marshmallow half in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.


Place confectioners’ sugar in a medium bowl.

In a saucepan, melt butter and cocoa powder over medium-low heat, stirring occassionally until butter melts. Add butter mixture to confectioners’ sugar. Whisk in milk and vanilla until smooth.

Spread about 1 tablespoon of frosting over the top of each cookie, until marshmallow is covered. Let stand until set, about 10 minutes. Store in single layers in airtight containers at room temperature for up to two days.

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