I am in heaven with these cookies!!! White chocolate with Snickerdoodles?!?!? Definitely a win! Love both by themselves, separately and together? Let's just say that I would have eaten them all if I didn't give them away.
Here is what you need.
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package white chocolate instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
Coating:
1 tsp. cinnamon
1/3 c. cinnamon sugar for rolling
1)Preheat oven to 350ยบ. Prepare baking sheets lined with parchment paper. (I just lightly sprayed my pan)
2)In a stand mixer, cream together the butter and sugars.
3)Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon and sugar for coating). Mix well.
4)Scoop out with a cookie scooper and roll the dough ball in the cinnamon sugar, coating completely.
5)Place on baking sheet about 2 inches apart.
6)Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.
Enjoy!
Recipe from Something Swanky
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, January 9, 2013
Wednesday, August 22, 2012
Pumpkin Oatmeal Chocolate Chip Cookies
Say what?!?!? Yummy!!!!!
I have had pumpkin cookies, pumpkin chocolate chip cookies, oatmeal cookies, oatmeal chocolate chip cookies, peanut butter/oatmeal/chocolate chip cookies, BUT I had never even thought of adding oatmeal to a pumpkin cookie! Maybe I am just a bit slow on the uptake on this one. I am stoked I came across this recipe. New favorite for me :)
Here is what you need.
1 Cup wheat flour
1/2 Cup white flour
3/4 Cup sugar
1/4 Cup brown sugar
1/2 tsp baking soda
1/4 tsp nutmeg
3/4 tsp cinnamon
1 tsp salt
1/2 Cup butter, softened
1 Egg
1 Cup canned pumpkin
1 3/4 Cup rolled oats
1 1/4 Cup chocolate chips
Preheat oven 375 degrees.
1) Stir together the flours, sugars, baking soda, nutmeg, cinnamon, and salt.
2) Add in the butter until the mixture is crumbly.
3) Stir in egg and pumpkin. Then add the oats and chocolate chips.
4) Drop by spoons onto a sprayed or lined cookie sheet.
5) Bake 10-12 minutes.
Notes: I LOVE these as they are, but next time I am definitely going to mess with the spices some more...I am a spice-type-of-person. I also think that you could either use all wheat flour or all white flour--I am not sure as I didn't do either of those options. Also, my first pan did not really spread out, so on my next 2 pans, I smashed the cookie balls just a little. :)
Monday, January 16, 2012
Heath Blondie Brownie
Over the weekend, I got to thinking that I really wanted to bake something. I wanted to try a new random recipe that I would just "happen" upon, and that recipe needed to use random "odds and ends" that I have left in my pantry. So, this one fit the bill...
Here is what you need:
1/3 Cup butter, soft
1/2 Cup brown sugar
1/2 cup sugar
2 Eggs
1 tsp vanilla
1/4 tsp almond extract
1 1/3 Cup flour
1/2 tsp baking powder
1-6 oz pkg Heath bits 'o brickle toffee bits
1) Preheat oven 350. Cream Butter and sugars. Add eggs, vanilla, and almond extract. Mix together well.
2) Mix in flour, baking powder, and Heath bits.
3) Spray/grease 8" square pan. Pour batter into pan. It may be really thick like cookies, but spread and even it out.
4) Bake for 30 minutes or until done (mine was closer to 40 minutes).
Side note: I think that this would be super yummy (and super rich and unhealthy) served warmed with vanilla ice cream and/or caramel sauce. After I made them, I also thought that adding a few white chocolate chips would be absolutely yummy too.
Additional edit and side note: This brownie tastes much better warm and fresh out of the oven. I tried one today and ended up having to microwave it to warm it up.
Here is what you need:
1/3 Cup butter, soft
1/2 Cup brown sugar
1/2 cup sugar
2 Eggs
1 tsp vanilla
1/4 tsp almond extract
1 1/3 Cup flour
1/2 tsp baking powder
1-6 oz pkg Heath bits 'o brickle toffee bits
1) Preheat oven 350. Cream Butter and sugars. Add eggs, vanilla, and almond extract. Mix together well.
2) Mix in flour, baking powder, and Heath bits.
3) Spray/grease 8" square pan. Pour batter into pan. It may be really thick like cookies, but spread and even it out.
4) Bake for 30 minutes or until done (mine was closer to 40 minutes).
Side note: I think that this would be super yummy (and super rich and unhealthy) served warmed with vanilla ice cream and/or caramel sauce. After I made them, I also thought that adding a few white chocolate chips would be absolutely yummy too.
Additional edit and side note: This brownie tastes much better warm and fresh out of the oven. I tried one today and ended up having to microwave it to warm it up.
Friday, May 20, 2011
Cream Cheese Cookies
These cookies are super easy to make, super yummy to eat, and super fast to whip out. The biggest disadvantage to them is that they are really a non-spreading cooking. So, my pictures are fairly accurate...mine only turn out about the size of half dollars. BUT I like them that way because they are fewer calories and more of a snack size for RJ (at least that is why I tell myself to make them smaller). The size and quantity of your cookie will depend on how you complete step 3 and 4 below. 
Here is what you need.
1/2 Cup shortening
3 oz cream cheese, softened
1/3 Cup sugar
1 egg yolk
1 1/2 tsp orange, lemon, vanilla, or almond extract (I have used all but almond, and have liked them each time)
1 1/2 Cup flour
1/2 tsp salt
-chocolate chips or pieces to melt for topping, optional
1) Cream shortening and cream cheese until soft and blended.
2) Add sugar and mix until light and fluffy. Add egg yolk and extract. Beat together and then add flour and salt. Mix. (If batter is crumbly and won't form a ball, add a little milk. You don't want it too moist though).
3) Make dough into small balls. (Mine are usually ping pong to golf ball size). Place on greased cookie sheet.
4) With hands or a bottom of a glass, flatten cookies.
5) bake at 400 degrees about 6-8 minutes.
Optional: Melt chocolate and spread onto the cookies. I only do this if I am making them for other people as I am not a big chocolate fan, but they are good with or without chocolate.
Notes: When I flatten my cookies they are usually about 1/4 to 1/2 inch thick and take about 8 minutes to bake. Doing this usually yields about 15 cookies for me for a single batch. If you want more cookies, make smaller balls, flatten thinner, or double the recipe. To make larger diameter cookies, make bigger balls and flatten thinner. Be sure to adjust baking time, if needed. When baked, the tops do not brown, so be careful to not overcook them.
Enjoy!
Here is what you need.1/2 Cup shortening
3 oz cream cheese, softened
1/3 Cup sugar
1 egg yolk
1 1/2 tsp orange, lemon, vanilla, or almond extract (I have used all but almond, and have liked them each time)
1 1/2 Cup flour
1/2 tsp salt
-chocolate chips or pieces to melt for topping, optional
1) Cream shortening and cream cheese until soft and blended.
2) Add sugar and mix until light and fluffy. Add egg yolk and extract. Beat together and then add flour and salt. Mix. (If batter is crumbly and won't form a ball, add a little milk. You don't want it too moist though).
3) Make dough into small balls. (Mine are usually ping pong to golf ball size). Place on greased cookie sheet.
4) With hands or a bottom of a glass, flatten cookies.
5) bake at 400 degrees about 6-8 minutes.
Optional: Melt chocolate and spread onto the cookies. I only do this if I am making them for other people as I am not a big chocolate fan, but they are good with or without chocolate.
Notes: When I flatten my cookies they are usually about 1/4 to 1/2 inch thick and take about 8 minutes to bake. Doing this usually yields about 15 cookies for me for a single batch. If you want more cookies, make smaller balls, flatten thinner, or double the recipe. To make larger diameter cookies, make bigger balls and flatten thinner. Be sure to adjust baking time, if needed. When baked, the tops do not brown, so be careful to not overcook them.
Enjoy!
Friday, March 4, 2011
Mountain of Rocks
Last week, I was asked to make and decorate cupcakes for the Cub Scout Blue and Gold Banquet. The theme for the dinner was Resourcefulness, so we decided to take the theme down the camping/items found in nature avenue. We served Hawaiian Haystacks for the meal, which we conveniently renamed Mountain of Minerals. Each item of the haystack was named a mineral (gold=pineapple). So, for the dessert, I decorated the cupcakes as "mountain of rocks." I used cream cheese frosting colored brown and then dropped chocolate candy rocks on top. They were super easy to decorate, and I had a ton of fun. I think that they turned out GREAT.
The picture is not the greatest, unfortunately. However, the brown frosting did have "peaks" like mountains.
The picture is not the greatest, unfortunately. However, the brown frosting did have "peaks" like mountains.
Wednesday, January 19, 2011
Oreo Cookie Recipe
I LOVE homemade Oreo cookies. I usually cheat and make them from devils food cake, but my friend Niki had this from scratch recipe that she hadn't had time to try out. So, she emailed it to me, and I gave it a try. It is SO good! So here it is.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used whatever brand regular cocoa was in my cupboard)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter (can microwave for 15 seconds-soft not melted)
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Preheat to 375°F. And spray cookie sheets with non-stick
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Once mixed add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (took a few minutes for mine)
3. Take rounded teaspoons of batter and place baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Let cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. (I dumped the butter and shortening in and mixed and then dumped the powdered sugar and vanilla in)
5. Spread cream on cooled cookie. Put another cookie on top to make sandwich. Dunk generously in a large glass of milk, if desired.
Note: Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies
My notes: I have a cookie dropper/scoop that drops cookies about a tablespoon or 2 in size, so I used that instead of teaspoon full. That made my cookies bigger. I had a total of 26 cookies or 13 sandwiches instead of the 25 or 30. Also, I used the full 1.5 cups of sugar and they are really really sweet. So, both those things (size/sugar) adjust according to your taste preference. :-)
Enjoy!
For the chocolate wafers:1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used whatever brand regular cocoa was in my cupboard)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter (can microwave for 15 seconds-soft not melted)
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Preheat to 375°F. And spray cookie sheets with non-stick
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Once mixed add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (took a few minutes for mine)
3. Take rounded teaspoons of batter and place baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes. Let cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. (I dumped the butter and shortening in and mixed and then dumped the powdered sugar and vanilla in)
5. Spread cream on cooled cookie. Put another cookie on top to make sandwich. Dunk generously in a large glass of milk, if desired.
Note: Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies
My notes: I have a cookie dropper/scoop that drops cookies about a tablespoon or 2 in size, so I used that instead of teaspoon full. That made my cookies bigger. I had a total of 26 cookies or 13 sandwiches instead of the 25 or 30. Also, I used the full 1.5 cups of sugar and they are really really sweet. So, both those things (size/sugar) adjust according to your taste preference. :-)
Enjoy!
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