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Posts Tagged ‘Cookies’

I’m at it again! Changing up my grandmother’s recipe for snickerdoodles (original, Biscoff filled, and chocolate chip)!

This time, I added lime zest and coconut!

Lime and coconut are the 2 ingredients for this months Behind the Curtain challenge. Each month participants are assigned 2 ingredients that we must use in a dessert. I don’t recall making anything with lime and coconut together, so this was a new flavor combination for me! I thought the flavors would go well in a snickerdoodle, so I zested a few limes and added some desiccated coconut. The lime zest gives the cookies a nice bright flavor, while the coconut adds a chewy texture to a crunchy cookie.

Lime Coconut Snickerdoodles

One Year Ago: Butterscotch Brownies

Lime Coconut Snickerdoodles

1 cup shortening
1 1/2 cups + 2 tablespoons sugar
Zest of 3 limes
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 3 tablespoons desiccated coconut, divided
2 1/2 cups flour, sifted

Make lime sugar:
Combine sugar and lime zest in a food processor. Process until well combined (about a minute). Put 2 tablespoons of the sugar mixture into a small bowl and set aside.

In a large mixing bowl, cream together the shortening and the remaining lime-sugar. Add in the eggs and stir until well combined. Stir in the cream of tartar, baking soda, and salt. Add in 1/2 cup desiccated coconut, then stir in the flour. Refrigerate the dough for 30 minutes.

Preheat oven to 400 degrees.

Using a medium ice cream scoop, scoop the dough then roll only the tops and sides in the lime-sugar mixture. Place on a parchment paper lined cookie sheet and flatten the tops slightly with the palm of your hand. Sprinkle a little desiccated coconut onto the tops of each cookie. Bake in a preheated oven for 10-12 minutes or until the edges are a light golden brown. Remove from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Lime Coconut Snickerdoodles

Made with love, not calories!

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Biscoff Cashew Cookies

My love for Biscoff continues! I’ve made trufflesmagic cookie bars, and I put it inside snickerdoodles!

And now?

I made my own Biscoff chips!

That’s right! Chocolate chips, cinnamon chips, and even lemon chips….move over, there is a new chip in town!

Ok, all dorkiness aside, I made Biscoff chips and put them in cookie dough. And then I added salted cashews. These are good cookies!

Biscoff Cashew Cookies

One Year Ago: Almond Crisps Drizzled with Chocolate

Biscoff Cashew Cookies
Biscoff chips recipe adapted from Ivory Hut

Biscoff Chips:
3/4 cup creamy Biscoff Spread
1/4 cup (1/2 stick) butter

Cookies:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups flour
1 1/2 cups chopped salted cashews
1 batch Biscoff chips

375 degrees. 11-12 minutes

To make the Biscoff chips:
In a small microwave-safe bowl, place the Biscoff and butter. Microwave on high for 20 seconds, or until the butter has melted. Stir until the mixture is well combined. Line a cookie sheet with wax paper. Place the Biscoff mixture into a piping bag and cut off a small piece at the tip of the piping bag. Pipe small chips until you have covered the cookie sheet. Place the cookie sheet into the freezer for at least 2 hours.*

To make the cookies:
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper, then set aside.

In a large mixing bowl, cream together the butter, sugar, and brown sugar. Stir in the eggs and vanilla extract. Add in the baking soda and salt. Stir in the flour and mix until just combined. Carefully stir in the cashews and the frozen Biscoff chips. Using a large ice cream scoop, scoop the dough onto the cookie sheet, leaving 3 inches between each cookie. Bake in a preheated oven for 11-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 8 minutes. After 8 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Note: If you wish to make chips, you may need to let the mixture cool enough to pipe and hold a shape. If you aren’t concerned with having “chips”, you could always evenly spread the Biscoff mixture onto the wax paper then once it’s frozen, cut it into small pieces.

Biscoff Cashew Cookies

Biscoff Cashew Cookies

Made with love, not calories!

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It’s hard for me to believe it is already April 1st!

We have lots of family and friends’ birthdays, and also “other” special occasions to celebrate this month! That means April will be busy and I am sure it will seem to pass by all too quickly.

I’m not very inventive when it comes to April Fools Day, so your safe with me! The recipe I am sharing with you today is anything but a joke. It’s a really delicious cookie. Have you ever toasted oats? This was my first time trying it, and I love the flavor it added to the cookies. The toasted oats take on a nutty taste, which help to balance out the sweetness from the toffee pieces and the chocolate chips.

Toasted Oatmeal Toffee Chocolate Chip Cookies

Toasted Oatmeal, Toffee, Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups quick oats, toasted*
2 1/4 cup flour
1 cup toffee pieces
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

*To toast the oats:
Place the oats in a large skillet over medium heat. Cook for 7-10 minutes, stirring occasionally, until the oats are golden brown. Remove from the heat and let cool.

To make the cookies:
In a large bowl, cream together the butter and sugars. Add in the eggs and vanilla extract and stir until well combined. Add in the salt and baking soda. Stir in the toasted oats. Note: if the oats are still warm, refrigerate the dough for 10 minutes before adding the remaining ingredients. Stir in the flour, then add in the toffee pieces and chocolate chips.

Using a large ice cream scoop, scoop the dough out onto a parchment paper lined cookie sheet. Leave at least 2 inches between each cookie. Bake in a preheated oven for 10-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 6 minutes. After 6 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Toasted Oatmeal Toffee Chocolate Chip Cookies

Made with love, not calories!

I’m linked at: Addicted to Recipes, Create With Joy, Tumbleweed Contessa, Flour Me With Love, Call Me PMc, The Frugal Girls, Craftionary, The Busy B Hive, Chocolate, Chocolate & More, Miz Helen’s Country Cottage.

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Normally for the holiday’s I make chocolate covered popcorn. This is popcorn that is mixed with pretzels, peanuts, and M&M’s (I try and find the seasonal bags), and all of it is coated in white chocolate and drizzled with milk (or dark) chocolate. It is so good!

However, for St. Patrick’sDay, I did something a little different. How about some Leprechaun Crunch? It’s just as good as the popcorn, and it’s easy to add in whatever you prefer!

This starts with mint cookies. I used a box of Andes Creme’ de Menthe cookies, but you could use Thin Mints (if you bought extra during Girl Scout cookie season!) or Grasshopper cookies (made by Keebler). I added chopped up Andes mints, pretzel pieces, and green M&M’s (I just used regular milk chocolate M&M’s, but you could use whatever flavor M&M’s you want, as long as it’s green!). All of this is covered in dark chocolate and drizzled with white chocolate. A few shamrock sprinkles for good measure, and you have a fun St. Patrick’s Day candy!

Leprechaun Crunch/Bake, Run, Live

Leprechaun Crunch

1 box Andes Creme’ de Menthe cookies, roughly chopped
2 cups mini pretzels, lightly broken
15 Andes mint candies, finely chopped
1 cup green M&M’s
1 pound dark melting chocolate
1/4 pound white melting chocolate
Shamrock sprinkles (optional)

Line a 10 1/2 x 15 1/2 inch pan with wax paper. Place the cookies, pretzels, mint candies, and M&M’s on the wax paper. Spread everything out so it is an even layer. Melt the dark chocolate according to your favorite method, then pour it evenly over everything. Melt the white chocolate and drizzle that over the dark chocolate. Sprinkle on the shamrock sprinkles (if using). Refrigerate for 15-20 minutes, or until the chocolate has set. Remove the pan from the refrigerator and break the candy into pieces. Enjoy!

Leprechaun Crunch/Bake, Run, Live

Leprechaun Crunch/Bake, Run, Live

I’m linked at: Flour Me With Love, Mrs. Happy Homemaker, Sumo’s Sweet Stuff, Or So She Says, Make Ahead Meals, I Heart Nap Time, Craftionary, The Frugal Girls, Create With Joy, The Chicken Chick.

Made with love, not calories!

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I made these delicious German chocolate sandwich cookies for a guest post over at Frugal Antics of a Harried Homemaker!

German Chocolate Sandwich Cookies

About a month ago, Kristen sent a shout-out to fellow bloggers. She wanted to post chocolate recipes everyday for the month of February and she was looking for guest posters. Chocolate? Sign me up!!

For this cookie, I used a simple chocolate sugar cookie dough, then made a yummy coconut and pecan filling. I made them into sandwiches then drizzled semi-sweet chocolate over them. They are so good!

For the recipe, please join me over at Frugal Antics of a Harried Homemaker! Oh and make sure you check out all the posts on Kristen’s blog this month.

I’m linked at: Tumbleweed Contessa

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I have never had raspberry and lemon together. Oh, I know it is a popular combination, it’s just not one that I have ever eaten.

I was reminded of this when Miss. Once Upon a Marathon commented on my Meyer Lemon Coffee Cake post, saying how nicely raspberry and lemon go together. I had just ordered some Lemon Chips from Nuts.Com, and wasn’t sure what I wanted to make with them. After reading her comment, I knew I needed to try out the raspberry and lemon combination.

I’m glad I did! I really like the flavor of these cookies. While I know raspberries and lemon curd would give you a much fresher flavor, using raspberry Jello and lemon chips still give you a delightful tasting cookie. The raspberry is subtle while the lemon chips give a nice little burst of brightness. And who doesn’t want brightness in their cookies!!

Raspberry Lemon Cookies/Bake, Run, Live

Raspberry Lemon Cookies
Recipe adapted from Kraft Recipes

1 1/2 cups (3 sticks) butter, softened
3/4 cup sugar
1- 3 oz. package Raspberry Jell-O, divided
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
1 cup Lemon Chips

Preheat oven to 400 degrees.

Place 1 tablespoon raspberry jello powder into a small bowl. Set aside.

In a large mixing bowl, cream together the butter, sugar, and remaining jello powder. Mix until well combined. Add in the egg and stir well. Add in the baking powder, salt, and flour and mix until the dry ingredients have been incorporated. Stir in the lemon chips.

Using a medium-sized ice cream scoop, scoop the dough onto a parchment paper lined cookie sheet. Leave 2 inches between each cookie. Flatten the dough with the palm of your hand or the bottom of a glass. Sprinkle on some of the jello powder that you set aside earlier. Bake in a preheated oven for 8-10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 5 minutes. After 5 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Raspberry Lemon Cookies/Bake, Run, Live

Made with love, not calories!

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The other day I applied to join a new group. It is called the Improv Cooking Challenge, and each month participants are assigned 2 ingredients to use in any way they wish (sweet or savory). Well, I was accepted! I was talking to Nick about this group and that I would be starting it next month, as January’s posting date is the 17th (today). I told him that the ingredients for this month are “Banana and Nutmeg”. He asked if I had any ideas and I said yes. He then asked if we already had all the ingredients here at home, and again I said yes. So, I went into the kitchen and baked!

Using the 2 ingredients for this month, I decided to make banana bread cookies with a streusel topping. When I make banana bread, I always mash some of the bananas and then cut some into bite-sized pieces. I like the little punch of banana this gives the bread, so I did the same thing with the cookies. Now, I normally always add chocolate chips to my banana bread, but I left them out of the cookies. I really wanted the banana and nutmeg flavors to come through. If you like banana bread, I really think you will like these cookies!

008 Banana Bread Cookies with Streusel Topping/ Bake, Run, Live

Banana Bread Cookies with Streusel Topping

Cookie dough:
4 tablespoons shortening
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 bananas, peeled (1 mashed, 1 cut into small pieces)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
heaping 1/4 teaspoon nutmeg
1 teaspoon baking soda
2 cups flour
1 cup quick oats
1 cup chopped walnuts (optional)

Streusel topping:
1/2 cup flour
1/2 cup brown sugar, packed
1/8 teaspoon nutmeg
3 tablespoons butter, softened

Preheat oven to 350 degrees.

To make the cookie dough:
In a large mixing bowl, cream together the shortening, butter, and sugars. Add in the mashed banana, eggs, and vanilla extract and stir to combine. Add in the salt, nutmeg, and baking soda. Stir in the flour and oats, then add in the banana pieces and walnuts (if using).

To make the streusel topping:
In a small bowl, combine the flour, brown sugar, and nutmeg. Using a fork, cut in the butter until the mixture resembles coarse sand.

Using a large ice cream scoop, scoop out the dough and place it onto a parchment paper lined cookie sheet. Leave 3 inches between each cookie. Bake in a preheated oven for 8 minutes. Remove from the oven (the cookies will not be done- the tops of the cookies should still look wet/uncooked), then sprinkle on a heaping teaspoon of the streusel topping. Return the pan to the oven and bake for another 5-6 minutes, or until the edges are a light golden brown. Remove the pan from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!

Banana Bread Cookies with Streusel Topping/Bake, Run, Live

Made with love, not calories!


I’m linked at: Taste and Tell, Miz Helen’s Country Cottage, Sweet Bella Roos, City of Motherly Love, Chocolate, Chocolate, and More, Addicted to Recipes.

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