Tag Archives: cookie
Over the weekend, I made use of the Pumpkin Spice M&Ms. I tried eating them straight up and they’re a little too much for me. So I thought I’d try baking them into a cookie. It worked. I wanted to use up some semi-sweet chocolate chips I had in my cabinet, too, so I threw those in to add a little more chocolate but you can leave them out. If you can find the M&Ms in your stores (I think they may only be in Targets), then try this cookie.
Pumpkin Spice M&M Cookies
- 1 c (2 sticks) butter, softened
- 2 1/4 c all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 3/4 c granulated sugar
- 3/4 c packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 bag Pumpkin Spice M&Ms
- 1/2 bag semi-sweet chocolate chips (optional)
Preheat oven to 375°.
Combine flour, baking soda, salt, and pumpkin pie spice in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in M&Ms. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I was craving cookies on Sunday. I can’t eat them all, but I decided to make them anyway and then give them away….after eating
I decided to make oatmeal cookies to be somewhat healthier but I wanted more in there…so why not coconut? Winner winner!
Coconut Oatmeal Cookies
- 1/2 c butter
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1 tsp. coconut
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 c all-purpose flour
- 1 c old fashioned oats
- 1/2 c shredded sweetened coconut
Preheat oven to 375 degrees. Cream together butter, sugars, eggs and vanilla. Set aside.
Mix all dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients and mix well.
Place rounded spoonfuls onto greased baking sheet (or use a parchment paper covered baking sheet).
Bake at for 10 minutes. ENJOY!
Yields: 24 cookies
Yesterday I planned out my meals and did a lot of grocery shopping. Today I did a lot of cooking.
I decided to start by making skillet lasagna to keep for meals later this week:
Then I made coconut oatmeal cookies:
I linked to the recipes for my lunch today. I’ll share the other recipes later this week. Stay tuned and happy Sunday!
It’s Leap Day! I think we should all celebrate with cookies.
I should make these and post the recipe before it gets too hot. Because they’re a no bake cookie and they set up, it’s best to make them when it’s not too warm out.
I don’t care what kind of cookies you make, just make some. And share with me. But remember what I think about raisins in cookies:
Happy New Year, y’all! I hope you all had a fun night ensuring that the new year came in.
This morning I slept in a little and then headed to the grocery store to buy some food for the week. Once I got home I dug into my black-eyed peas and corn bread. Yum yum!
Then once I had taken all of the Christmas decorations down I got busy in the kitchen trying a new recipe out for biscotti. I normally make biscotti that doesn’t involve chocolate unless it’s dipped in it. But lately I’ve been wanting to make a chocolate dough biscotti. I think I found a winner.
Triple Chocolate Chunk Biscotti
- 1 1/2 sticks butter, softened
- 1 1/3 c sugar
- 1/2 c dark chocolate cocoa powder
- 4 tsp baking powder
- 4 eggs
- 2 1/2 c whole wheat flour
- 4 oz white chocolate, chopped
- 3 oz semi-sweet chocolate chunks
Preheat oven to 375 degrees. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, cocoa powder, and baking powder; beat on medium until combined. Beat in eggs. Beat in as much flour as you can, adding gradually. Stir in any remaining flour. Stir in the white chocolate chunks and semi-sweet chocolate chunks.
Divide dough into thirds. Shape each third into a log-shaped roll. Place rolls 4-inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
Bake in for 20-25 minutes or until a toothpick comes out clean. Cool on cookie sheet on a wire rack for 1 hour.
Preheat oven to 325 degrees. Using a serated knife, cut each roll diagonally into 1/2-inch thick slices. Lay slice, one cut side down, on an ungreased cookie sheet. Bake slices for 8-10 minutes. Turn slices over and bake 8-10 additional minutes or until slices are dry and crisp. Transfer to wire rack to cool.
Store in an airtight container for up to 2 weeks.
I’m having a hard time coming to grips with it being December 31 already. Where did the time go? Let’s see if I can recap major happenings from each month.
I went to Philadelphia on a quick overnight work trip.
I started working at Curves.
I also did a lot of healthified cooking. Maybe I’ll do a series where I post those recipes up because there were some good ones!
I started the madness of really getting into my cupcake baking and decorating. My first attempt at drop flowers turned out kind of…special.
My mom, her best friend, and my aunt came to visit for about a week.
My best friend came back to Maryland and moved in with me for what was going to be a temporary thing…
I made these adorable cupcakes
I went to Columbia’s Wine in the Woods.
I made fun sand dollar cookies.
I went to San Francisco!
I turned 30!
I attended the Clemson/Va Tech football game.
I baked 7 dozen cupcakes in a week as part of my baking business.
I went to visit my brother and his family and took these little babies to my niece for her birthday.
I got a new mixer!
I went back to Chicago.
I spent a week in NC enjoying my family for Thanksgiving.
I made Chai Spiced Cupcakes and Pina Colada Cupcakes.
I worked my tail off.
I baked Peppermint Patty Cupcakes.
I think I had a slow start to the year but looking back I think it was a great year! I’m looking forward to 2012 and I have so many things I think I can accomplish in it. Here’s a teaser of what’s to come:
And if you haven’t already, go check out what I’m hoping will keep me busy in the new year:
HAPPY NEW YEAR, Y’ALL!
Have y’all ever seen these in the stores?
I’m making some sweet goodies for a little girl’s birthday party and chocolate chip cookies were requested. I used the Toll House recipe but decided I’d add some of my Halloween sprinkles to make it more festive. Boy, am I glad I did! They’re adorable (and tasty).
I used 2 different types of sprinkle mixes. One had orange, black, and white sprinkles with orange pumpkins. The other had orange, black, and purple confetti dots. I think they’re very festive. Just add them to the top of the cookie dough you’ve scooped on to the baking sheets.
The best part of making chocolate chip cookies? Sampling the dough. Raw eggs? What?
I baked all day. I started with Pumpkin Snickerdoodle Cookies.
Then I had a brownie fail.
Then I had a cupcake WIN! Dark chocolate cinnamon cupcakes with buttercream icing.
I bought a giant bag of these fall colored sprinkles yesterday. I went to a cake supply store and drooled all over the sprinkle and colored sugar aisle. I finally walked away with a 16 oz (I know!) bag of these fun sprinkles for just $4.99. Yeah, I know! Amazing deal. Plus, don’t you think sprinkles just make a cupcake (or anything) way more fun?
Almost all of those cupcakes and cookies have been promised away already but I enjoyed a cupcake with my new obsession:
Coffee-mate is now making Warm Cinnamon Sugar Cookie creamer. It smells and tastes like snickerdoodles. A-mazing.
Now I’m off to look at all of the recipes my roommate has sent me this afternoon.
What did you do this Sunday?
This sparked my need to bake. My coworker got it as part of my birthday gift. Aren’t the papers adorable? The recipes inside the book are pretty inspiring, too. There’s one for a ginger pumpkin cupcake that I can hardly wait to try this fall.
Instead of trying a recipe in the book I got started on biscotti and then ended up with South Georgia Mud Cups.
Almond Biscotti with Chocolate Drizzles
- 2 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 Tbsp grated lemon peel
- 1/2 c slivered almonds
Preheat oven to 350 degrees. In a medium bowl sift flour and baking powder to blend together. Cream butter, salt, sugar, and lemon zest until well blended. Mix in eggs one at a time, blended well. Blend in flour mixture until just blended. Sit in almonds. Shape dough in a long wide log on a baking sheet lined with parchment paper. Bake 40 minutes. Let log cool 30 minutes. Slice log in to 1/2 inch thick cookies and place on baking sheet and bake another 15 minutes. Let cool.
I then drizzled with melted chocolate. But you can also dip the ends or bottom in chocolate. Play around with it and see what works!
Recipe for South Georgia Mud Cups coming up later!