Category Archives: Cookies

Fluffernutter Cookies

For the past week or so, I’ve been meaning to make some cookies but just haven’t had the initiative to start baking.  I sucked it up and bought a roll of peanut butter cookie dough to kick-start my baking mood today.  I used a camera Keith bought me yesterday for the pictures!

I ended up making some cookies with marshmallow fluff inspired by the fluffernutter sandwich I had for lunch.

Here’s what I did:
I took the prepared cookie dough and rolled it into little balls and placed them a couple of inches apart on a cookie sheet.   I used a heaping tablespoon to get a nice sized cookie.

Once they were all placed on the sheet, I made an indentation in the middle of the cookie.  Some recipes call for you to make the indentation with your fingertip, but I made mine with a knuckle so I wouldn’t get TOO much dough under my nails!

Then I popped the cookie sheet in a 350*F (175*C) oven for about 15 minutes.  Right after you take the cookies out of the oven, re-make the indentation in the warm cookies. The dough was very hot, so I made the dents with the back of a teaspoon.

Then, I filled the little dents with Fluff.  I added it while the dough was still warm and I think that helped me out a little by softening it and making it drop from the spoon a little easier.

I didn’t want to fill ALL of the cookies with Fluff, so I filled a few with Nutella and I really can’t decide which one I like better!

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Cake Mix Chocolate Chip Cookies

I was in the mood to bake today, but I only had about 3/4 cups of flour left, so I dug out a cookbook I got from some friends a couple of years ago for my birthday.

Here’s what ya do:
Take 1/2 of a box of yellow (or white) cake mix and blend it with 1/2 cup of butter, 2 eggs, and about a tablespoon of vanilla (the original recipe calls for 1 teaspoon, but I like vanilla in my cookies!).

After it’s all blended add the rest of the powdered cake mix and 1 bag of chocolate chips. The book calls for you to use 1 6oz bag of chocolate chips, but I dumped a big 12oz bag of chips in, so they’re extra chocolate chip-y.

Plop 1 tablespoon blobs on an ungreased cookie sheet and bake for about 15-20 minutes at 350*F (175*C).

After you take them out of the oven, let them cool on the cookie sheet before you move them to the racks.

When Keith ventured into the kitchen to check if the first batch of cookies was done, he looked at them still in the oven and quoted Calvin and Hobbs “Repent sinners, the end is near!”  It’s from the comic strip where the snowmen are melting.  He said the cookies looked like snowmen melting.

Just like my Brown Sugar Blondies, make sure you have a big glass of milk ready!

Bisquick Sugar Cookies

Keith is at work on Christmas Day, and I was in the mood to bake but I was COMPLETELY out of sugar.  Well, except for about 20 little sugar packets. I only had about 2/3 of a cup of flour, but about 4 cups of Bisquick.

I hopped on the computer and went to BettyCrocker.com and searched for what I could make with Bisquick.  I found several recipes for food-food, but nothing for desserts or sweet treats, until I came across the recipe for sugar cookies.

The recipe got some bad reviews, but I don’t see how people can’t like these cookies!

Here’s what ya do:
Mix 4 cups of Bisquick, 1 1/2 cups of powdered sugar, 3/4 cups of room temperature butter, 1 teaspoon of almond extract, and 2 eggs.  I cut the butter in with a fork, but once I got the eggs and butter somewhat mixed in, I abandoned the fork and used my hands.

The recipe calls for you to roll the cookies into 1 inch balls and roll them in sugar, but since I needed to be stingy with my sugar packets, I altered this part of the recipe.

I made colored sugar and just dipped the tops of the dough balls in it. To make colored sugar, you scoop some sugar into a sealable container, add some food coloring (I did 13 drops for 11 packets of sugar), seal the container up, and then shake it up til you see that it’s mixed.  If I would have known it was that simple, I would have started using colored sugar a LONG time ago!

Ok, back to the recipe: Once you get the dough all mixed together, scoop out the dough by tablespoons (I use my measuring spoon for this).  After you roll the dough into a little ball, either roll it around in the colored sugar container or just dip it in and place the dough ball with the sugar side up.

Then, flatten the dough ball just a little bit with the bottom of a drinking glass.  Pop the cookie sheet in the 400*F (205*C) oven for about 5-7 minutes or until the undersides are lightly browned.  I got roughly 36 cookies out of this recipe.

Iced Pumpkin Cookies

There’s a cookie contest at the exchange on base coming up and I am searching for new cookie recipes because I want to WIN!  After searching the internet for a few days, I decided I wanted to make a “seasonal” cookie.  So, I pulled up the Very Best Baking website for a good pumpkin recipe.

Here’s what ya do (I halved the recipe):
In one bowl, mix 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of allspice.  Now, set that bowl aside…

In a bigger bowl, beat 1 cup of shortening and 1 cup of sugar together.  After that’s mixed, add in 1/2 can (or 1 cup) of pumpkin, 1 egg, and 2 teaspoons of vanilla.  Mix all that together.

Next, slowly add the flour mixture to the pumpkin batter.  When I say “slowly”, I mean just add a little bit of the flour to the bowl and mix it until it’s incorporated, then add a little more, beating in between until all the flour is mixed in.  I recommend using a hand mixer or expect to get a really, really good arm workout! 🙂

After everything is beat together and you think you’re done mixing, mix in a cup of dried cranberries and 1/2 cup of nuts (I used chopped pecans).

Now slap em onto a cookie sheet in tablespoon sized lumps and bake em for about 15 to 17 minutes at 350*F or 175*C.

The original recipe calls for you to ice them, but I wanted to keep these SOMEWHAT healthy, so I opted not to do that!

An obnoxiously huge yacht I saw from our living room this afternoon!

Super Easy Whoopie Pies

First off, sorry for the lag in posts…I was concentrating on getting all of our family’s Christmas gifts in the mail.  Now that they’re sent off, things should be going somewhat back to normal!

I’ve been thinking about Whoopie Pies for several days now, but I always come up with something else to make when I get into a baking mood.  I really wasn’t planning on making them today either.  I started out making cookies from a packet of cookie mix that I got from Sarah.  After they came out of the oven, inspiration struck! 🙂

Here’s what I did:
I made the cookies according to the package and while they were cooling I mixed up the filling.

I put 1/4 cup of butter, 1/2 cup of powdered sugar, and a dash of vanilla in a mixing bowl, then I added 1/2 cup of Marshmallow Fluff.  The next step is to mix it with a hand mixer, but I would HIGHLY recommend that you move to an isolated corner of the kitchen counter where you don’t mind if everything gets covered in powdered sugar before you start that next step!

Once everything is moved away from the mixing bowl, go ahead and turn on the mixer.  Mix until everything is blended evenly….it shouldn’t take more than a minute or so.

Now grab a table knife, a smear a tablespoon’s worth of filling on the bottom side of a cookie, then stick another cookie on top of it.  You should have what resembles a little cookie sandwich.  TA-DA, that’s a whoopie pie, folks!

After you get all of your pies assembled, take a small spoon and scrape the bowl.  After you get all the leftover filling on the spoon, go ahead and put it in your mouth….that’s my absolute FAVORITE part of the recipe and I have no problem admitting that I made more filling than necessary in order for that last step to happen!

More Pumpkin Cookies

Yesterday,  I cooked our Thanksgiving dinner early and made pumpkin cookies for dessert.

I found them online at a wonderful baking site!

Here’s what I did (Once again, I doubled the recipe):
In bowl #1, I put 1 15oz can of pumpkin puree, 1 cup of white sugar, 1 cup of brown sugar, 1/2 cup of oil, 1/2 cup of applesauce, and 2 eggs.  I mixed it really well, then put it aside. In the original recipe, it called for a full cup of oil (if you double everything) and I just couldn’t bring myself to do that.  So, I added 1/2 of a cup of oil and 1/2 cup of applesauce.  The original recipe also called for 2 cups of white sugar, but I ran out of white sugar (whoops!) after I added only half of the amount! I panicked, then Google searched to see if I could substitute brown sugar and went ahead and used 1 cup of the Splenda Brown Sugar Blend.

In bowl #2, I mixed together 4 cups of flour, 4 teaspoons of baking powder, 4 teaspoons of cinnamon, 1 teaspoon of salt.

In a cereal bowl, I mixed 2 teaspoons of milk with 2 teaspoons of baking soda.  Once that was mixed, I added 2 tablespoons of vanilla.

Now, I mixed the cereal bowl of vanilla flavored milk into bowl #1 (filled with the pumpkin mixture).  Next, I poured that bowl into bowl #2 (filled with the flour mixture).

Once everything was happily mixed together and somewhat resembling cookie dough, gently fold some chocolate chips into the dough.  The recipe calls for about 2 cups, but I just dumped in a full bag of chips.

I put them on a cookie sheet in big spoonfuls and baked them at 350*F (175*C) for about 20 minutes or until they passed the famous toothpick test.

Keith was home, so you get some great pictures for this post! 🙂

 

Snickerdoodle Blondies

Today was Keith’s first day back at work after my parents left Bahrain.  When Keith is at work, I tend to get bored.  When I get bored, I either bake or eat–usually both! So I looked up some healthy recipes and I didn’t find any that I wanted to make, next I looked up some dessert recipes that used Nutella.  I found a few, but discovered I didn’t have quite enough for the recipes.

Then I got a craving for sugar cookies. (Random thoughts, but just stay with me!) So I started looking up recipes for sugar cookies, but in the back of my mind I still wanted something chocolate.  After about 30 minutes of being wishy-washy about what I wanted to bake, I found this recipe for Snickerdoodle Blondies! They’re not chocolate, but they are so good, you’ll forget that you wanted chocolate (for a few minutes at least)!

Here’s what ya do:

1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg (I used 1/4 cup of egg beaters)
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon

Preheat oven to 350F (176*C). Line an 8×8-inch baking pan with aluminum foil. Spray foil with a non-stick spray (I didn’t do this and it took 5 extra minutes to pick the foil off the bottom of the blondies!)

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned.

Let the blondies cool in the foil inside the pan.  If you remove the foil, the edges will crumble and be a disappointment.  It’s hard to let them cool ALL the way, but resist temptation and it will be worth it when you start to try to peel them off of the foil!

I had a few pieces with a glass of milk. Keith had a piece as dessert with his dinner and he said they were great.

Hope you enjoy!!

Pumpkin Pie Cookies

A few weeks ago, I was at the grocery store and saw huge cans of 100% pure pumpkin.  Last year, I couldn’t find it ANYWHERE here in Bahrain, so I bought a few right then and there.

The cans sat in my cabinet while I scoured the internet for a good recipe.  I finally found one!  Usually, the recipes I use are all over the internet, but this one had an interesting ingredient I had never seen before: Instant Pudding Mix…I wasn’t too sold on it, but I had 3 huge cans of pumpkin sitting in my cabinet and I was assured by my mom that there wasn’t going to be a shortage of pumpkin this year.  So I decided to go for it.

 

Pumpkin Cookies

INGREDIENTS
1/4 cup butter, softened (1/2 stick)

1 cup white sugar

1/2 cup canned pumpkin puree

1 egg

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp salt

1 tsp vanilla extract

1/2 box french vanilla instant pudding mix

2 tbsp milk

1 1/4 cups all-purpose flour

1 tsp baking powder

DIRECTIONS
Preheat oven to 350 degrees.

In a large bowl, mix butter, sugar, pumpkin, egg, spices, salt, vanilla and milk. In a second bowl, mix together flour, baking powder and pudding mix until evenly distributed. Add the dry ingredients to the pumpkin mixture, stirring until smoothly incorporated. Spoon batter onto a greased baking sheet, using heaping tablespoons for portions.

Bake for 12 minutes, or until a knife inserted into a cookie comes out clean.

I got about 36 cookies out of the batch.