Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies. Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous.
And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies] Buckeyes. Once upon a time, when I was probably no older than in grade school and sadly, not a whole lot shorter than I am today, a friend of a friend of my mother’s presented her with a bag of peanut butter and chocolate candies that my mother and I, chocolate and peanut butter fiends, went ballistic over. Here in this plastic bag (that we kept in the freezer, a history of hiding foods I have no self-control around in the freezer long predates this site) were all of the awesomeness of Reese’s peanut butter cups but, a) larger and b) homemade.
We had to have the recipe. No, we really had to have the recipe. We asked. We might have begged a little. Of course, the joke is on us, as it turns out we were two states away from them, the whole time. The classic recipe — which I suspect anyone from or near the state of Ohio has been making since they were tall enough to reach the kitchen counter — uses an avalanche of sugar, as all good candy should. Also: ROAR. Related. A tiny gingerbread house that perches on the edge of your mug.
A quick update! This winter I’ve collaborated with Brit+Co on a DIY kit for my tiny gingerbread houses that includes 3d printed cookie cutters! It’s available now, go have a look. These won’t be available after Christmas of 2014 so grab them now if you’re interested. I made tiny gingerbread houses that are meant to be perched on the edge of a mug of hot chocolate. I had been thinking about those sugar cubes that hook on the rim of a teacup earlier this month, and I was also thinking about 3-D cookies and how they fit together and figured it would be pretty neat to make cookies that hang on the edge of a mug.
I made a few versions to figure out how to make one that wasn’t so top heavy that it would flip off the mug, and how small I could get away with and still fit on both large and small cups. I’ve made a PDF pattern of gingerbread house pieces which you can open or download right here. I used the Gingerbread Snowflake and the Royal Icing recipes from marthastewart.com. Soft Peanut Butter Cookies. I love peanut butter cookies but I'm pretty picky about them. They need to be soft and extra-peanut buttery and I've had a hard time finding a recipe that was able to deliver that. Most recipes made cookies that were too crunchy or didn't have enough peanut butter flavor.
I finally found a recipe that made the soft cookie I was searching for and I've made it numerous times since. I usually copy out recipes (which forces me to read over it carefully) and group the ingredients that get mixed together so that I can read the recipe in a quick glance. I started doing this with complicated recipes that had many steps but now I do it with almost every recipe because it makes following a recipe such a breeze. This isn't really relevant but the recipe was copied out onto doughnut scented note paper. I went out to buy a bathing suit and ended up coming home with a foodie trivia game, a doughnut scented notepad, and no bathing suit.
Mmmmm doughnut notepad. Soft Peanut Butter Cookies 1. 2. 3. 4. 5. 6. No-Bake Chewy Cookies and Cream Bars. Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy!
3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1. Cinnamon Roll Sugar Cookies. These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form.
I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. My tummy is glad I did, but my thighs? Not so much. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency. Homemade versions of Girl Scout cookies. I admit it: We’re Thin Mint addicts in our house. I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly.
But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. Girl Scout cookies,” with a confused look on his face. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time.
However, I’ve seen recipes for homemade versions of the cookies lately on different blogs. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. S'mores Cookies.
These cookies are every bit as delicious as they look. You may have noticed that I have been in a s'mores kick lately. First with the cookie dough pops, then with these cookies. I also plan to make additional s'mores themed treats this weekend. I saw a version of s'mores cookies on Make and Bake and became immediately intrigued. I knew I had to try to make these...the sooner the better. I ended up making these cookies right before I went to Hilton head with my girlfriends and they were dangerously delicious. In fact, I think I liked these even more than my chocolate chip cookies and I did not think that could be possible! S'mores Cookiesadapted from Make and Bake 1 1/2 cups all purpose flour1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 dash of cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups miniature chocolate chips1 1/2 cups mini marshmallows2 Hershey bars, choppedPreheat oven to 375 degrees.
Brown Butter, Bacon & Chocolate Chip Cookies | Mouth From the South. I am in love with chocolate chip cookies. Some people say they’re boring but give me a plate of still warm chocolate chip cookies and a glass of Cruze Farm milk, a good book and a comfy chair and I’m in my own personal Shangri-La. Don’t get me wrong – I’d never turn down a homemade cookie of any kind (although no walnuts please!) But chocolate chip cookies are the best of both my cravings.
You get the buttery, rich cookie bits, the melty, transcendent chocolate bits and both tastes in one bite if you so choose. As a kid, my Mom quickly learned that if any cookies were going to make it to whatever function she was bringing them to, she better make a triple batch and hide them well. I could sniff out a chocolate chip cookie better than a bloodhound can find his man. I’m still pretty good at it but I’ve found that extra minutes on my rowing machine are a far more effective deterrent than any hiding place my mom could ever come up with. Brown Butter Bacon Chocolate Chip Cookies. Soft Lofthouse Style Frosted Cookies. Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States.
The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. Yield: 4 1/2 dozen cookies Ingredients: For the Cookies: 6 cups flour, divided 1 teaspoon baking soda 1 teaspoon baking powder 1 cup butter, at room temperature 2 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 1/2 cups light sour cream For the Frosting: 1 cup butter, at room temperature 1 teaspoon vanilla extract 4 cups powdered sugar 6 tablespoons heavy cream Several drops food coloring Sprinkles Directions: Bake sale week: raspberry lemonade bars.
I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1.
Preheat oven to 350 degrees (180 degrees Celsius). 2. 3. 4. Strawberry Nutella Crumb Bars. “Success is sweet and sweeter if long delayed and gotten through many struggles and defeats.” — Amos Bronson Alcott I do not often discuss the struggles I go through testing and re-testing recipes because I am not sure how interesting my development process is to you all. Some recipes come together with one try, but those are sadly few and far between.
Others, like this recipe, make me want to tear out my hair, weep, cry, and eventually give up blogging and move to Phi Phi Island. However, the struggle was worth it in the end because what I came up with is well worth the effort. I struggled with the crust. Strawberry Nutella Crumb Bars Yield 24 For the crust: 1 – 9 ounce box chocolate wafer cookies, or chocolate graham crackers, finely crushed 1/4 cup sugar 1 stick butter, melted For the filling: 1 cup diced strawberries 2 tablespoons sugar 1 tablespoon cornstarch 1/2 teaspoon vanilla 1/4 cup Nutella For the topping: 1/3 cup sugar 1/3 cup flour 3 tablespoons butter, cold Pinch of salt Enjoy!