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Biscoff No Bake Cookies

3 Oct

Biscoff No Bake Cookies

These Biscoff No Bake Cookies are kid-friendly and adult friendly, kinda like miniature golf. (Story to come—I’ll bring it all full circle.)

Biscoff No Bake Cookies

The best part of these is the…drumroll please…Biscoff cookie spread! Have you ever had Biscoff cookies? They’re TO DIE FOR. Biscoff cookies are given out on some airlines, and they’re crunchy, brown sugary, and a little cinnamony.

Biscoff No Bake Cookies

Next order of business: Biscoff makes cookie spread! Genius. What is cookie spread, you ask? It’s a spread that’s the consistency of peanut butter but made out of cookies. Definitely a win-win, here. If you haven’t had Biscoff cookie spread, please, please, pleeeeease remedy this.

Biscoff No Bake Cookies

Second best part of these cookies is that they’re no bake. Read: You can whip these babies up ASAP.

So why is miniature golf kid friendly and adult friendly, you ask? Well, have you gone miniature golfing lately?

I’ve been a few times, but mostly when I was younger. Ryan and I have never gone just the two of us since we’ve been married. I guess it seems a little embarrassing to me, since it’s maybe more of a family activity or little kid thing?

Well, there’s a golf place nearby, and Ryan convinced me to go last night for a random, fun Wednesday night outing. I’ll admit that I was still embarrassed having to walk past lots of actual, non-miniature golfers taking real swings and using real golf thingies (I’m very up to date on golf lingo, I know). Aside from the initial embarrassment, it was fun.

After we finished our 18-hole round, we realized there was a second course. We felt a little cheated because we were not told of this second course option. So we decided to just head on over and go through that course, as well. At this point, no one was on the course with us, so we had the whole place to ourselves. We soon discovered that the second round of miniature golf is nowhere near as competitive/exciting/fun as the first round. To spice things up, I suggested we play what I will call “speed golf.” The rules of speed golf are as follows: Get your golf ball in the hole first. And yes, feel free to hit your opponent’s ball out of the way to make it harder for them. We regressed quite a few years on that golf course. By the end, I was just tossing my ball down the green like a bowling ball and kicking Ryan’s ball out of the way. We think we’re pretty funny and cool. I was also semi-nervously waiting to see if we would get kicked out, but we were left to our own devices.

Sometimes it’s fun to regress and be a kid again.

Biscoff No Bake Cookies


Peanut Butter Cheesecake Cookie Bars

18 Jul

Peanut Butter Cheesecake Cookie Bars

Are you a TV or a movie person? And what does that say about who you really are? (I’m getting deep today, folks.)

I, myself, am a TV person. Ask any of my friends or family, and they’ll tell you this immediately. It’s not that I don’t like movies, but they just end so fast. Yeah, yeah, there’s the whole story arc and it all ties up neatly, but I want MORE, and that’s where TV really pulls through. Episode after episode keeps me quite content.

I have a wide range of TV tastes, too. I don’t limit myself to one genre. I like award-winning, thought-provoking series as much as the next critic, but I also love me some trashy reality TV (not too terribly trashy, mind you).

Peanut Butter Cheesecake Cookie Bars

When someone asks me what TV shows I watch, I clam up. This seemingly harmless question actually feels quite revealing. What will they think of me now that they know? Will they like me more or dismiss me altogether? Hence, the clamming.

Anyone else find themselves in this predicament?

Peanut Butter Cheesecake Cookie Bars

Now, what does this Peanut Butter Cheesecake Cookie Bars recipe say about me? It says, I like peanut butter. I like cheesecake. I like cookies. I like over-the-top combinations. I’m OK with this recipe saying all that. More than OK, actually. They’re legit, over-the-top cookie bars. Enjoy!

Peanut Butter Cheesecake Cookie Bars

Stir together cookie dough.

Peanut Butter Cheesecake Cookie Bars

Press half of the cookie dough into the pan, and cover with cheesecake layer.

Peanut Butter Cheesecake Cookie Bars

Press small pieces of remaining cookie dough lightly onto cheesecake layer.

Peanut Butter Cheesecake Cookie Bars

Keep pressing cookie dough on until cheesecake layer is completely covered.

Peanut Butter Cheesecake Cookie Bars

The final product!


Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

21 May

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

What’s that one sentimental thing that you can’t bear to part with? I have this American Girl doll from when I was a kid. For those of you in-the-know, I have Kirsten, the pioneer girl from the 1850s. I wanted Kirsten for years and years and years. I read all the books from every American Girl’s series and poured over the magazines each month. I asked for Kirsten every birthday and Christmas for years. My dear mother rationally explained that these dolls cost a lot of money, and if I wanted her, I wouldn’t be able to get any other presents that year. I always readily responded, I didn’t care about other presents, I just wanted her, but my mom knew better. She knew I’d be crushed Christmas morning if I only  had one present under the tree when my greedy siblings had seven or eight apiece.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

But one year, one unsuspecting year, after years of wanting/begging for Kirsten, I got her. She was the last present I opened, and I was shocked. We have my reaction on video, and it’s great because I actually start crying and clutching her to my chest. So much anticipation and love for that doll. I can never part with her.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

These sugar cookies will remind you of the ones in the grocery store that have that bright frosting and sprinkles. You know they’re extremely bad for you, but you just can’t seem to say “no” when they’re in front of you.

Soft Sugar Cookies with Chocolate Chip Cookie Dough Frosting

I plan to save this sugar cookie recipe for future use. It’s the best one I’ve made so far, with the right amount of tenderness. It’s not sickeningly sweet, either. The frosting is out of this world and incredibly addictive. I may or may not have eaten a few spoonfuls and danced around the room like a monkey during my sugar high. (more…)

Take 5 Cookies

18 Apr

Take 5 Cookies

When I told my mom I was making these cookies, she most likely felt a twinge of jealous-happiness. Happy that I was making these but jealous that should could not gobble them up with me.

Take 5 Cookies

If you’ve ever had a Take 5 candy bar before, then you’ll know what I’m talking about. The candy bar itself has a combination of peanuts, caramel, pretzels, peanut butter, and milk chocolate. The sweet and salty combination is to die for. I have a hard time controlling myself when it comes to this candy bar, so I limit that impulse by not buying the candy at all.

Take 5 Cookies

All that limiting impulse stuff goes out the window when your grandma sends you a big bag of Take 5 candy after visiting Hershey’s Chocolate World. Can you be tortured by your favorite candy? I’d say so.

So the battle began. At first, I just let the bright red bag of candy sit on my counter unopened. Then I decided to snip off a corner and just eat one a few. After a few days of this cycle, I knew I’d have to be more productive about this.

So what should I do with all that peanut buttery, pretzely, chocolately goodness? Make cookies out of it, of course!

Take 5 Cookies

Turns out, candy in cookies is all the rage these days. I started with a simple, chocolate chip cookie base, to which I added a few dollops of peanut butter for good measure.

Then, of course, I chopped up the Take 5 candy bars and added that deliciousness in.

Take 5 Cookies

Hope you enjoy this creation as much as I did!

Take 5 Cookies


No-Bake Chocolate Peanut Butter Ritz Cracker Cookies

20 Mar

No-Bake Chocolate Peanut Butter Ritz Cracker Cookies

As I may have mentioned before, we have two long-haired cats. They’re adorable, cuddly, and (mostly) sweet putter tats. But they’re long-haired. Which is basically a nightmare to vacuum/clean/keep from looking mangy. Their long hair also makes them look about 10 pounds heavier than they really are, which in cat-weight is pretty darn hefty looking.

Over the past few months, we’ve toyed with the idea of getting them shaved. I know, I know. It will make them look like weird, little rats, but the benefit of no hair is enticing. But before we could make a final decision on this, the hubs thought he could double as a barber and decided to start chopping their hair off with some scissors. Needless to say, they now have wildly uneven coats of hair. Can’t decide which is preferable: shaved rat cats or Homemade Hairstyles by Hubs.

No-Bake Chocolate Peanut Butter Ritz Cracker Cookies

Here’s a recipe that doesn’t involve scissors or cats. In fact, it’s so easy that it doesn’t even involve your stove. That’s right, a no-bake beauty with only three ingredients.

I am forever indebted to Tess for introducing me to these devilishly easy “cookies.” They’re the perfect combination of salty and sweet, and who can resist the peanut butter/chocolate combo? (No one in their right mind, that’s who.)

I list measurements in the recipe, but feel free to adapt to however many you want or need at the moment. These are simple, and I’d venture to say a definite staple for your recipe box.

No-Bake Chocolate Peanut Butter Ritz Cracker CookiesThe cast of characters.

No-Bake Chocolate Peanut Butter Ritz Cracker CookiesStep 1 = a no-brainer.

No-Bake Chocolate Peanut Butter Ritz Cracker Cookies

Make cute cracker sandwiches.

No-Bake Chocolate Peanut Butter Ritz Cracker CookiesDip cracker sandwiches in melted chocolate and top with chopped peanuts for fanciness or leave them plain and smooth.

No-Bake Chocolate Peanut Butter Ritz Cracker Cookies

Let the chocolate harden up for at least 20 minutes or else you may notice an embarrassing chocolate stain on your face a few hours later when you catch a glimpse of yourself in the mirror.

No-Bake Chocolate Peanut Butter Ritz Cracker Cookies


NY Times Chocolate Chip Cookies

27 Feb

NY Times Chocolate Chip Cookies

So this one night, when my brother and I were teenagers, we were driving home from a dance. (Well, my brother was driving.) It was raining and stormy and hard to see and my brother was jamming out to the radio, singing dramatically, basically every parent’s worst nightmare. We went around a sharp turn way too fast and lost control. I was certain we were going to die. My brother almost killed me. Miraculously, we didn’t die. Instead, we were heading straight for a field with a long row of trees and slid right in between two of them until we came to a stop. He looked at me. I was OK. He was OK. The car was OK. No need to tell the parents, right? Of course right. Until now. Mother and father, my bro crashed your car once.

My brother got married last weekend. It was a spectacular affair. The night before their wedding, my brother orchestrated a concert/storytelling night. There were beautiful songs, and a few stories. He directed me to tell some funny stories about him. I used this moment to tell this car-crashing story that we had sworn each other to secrecy about many years ago. Seemed like an apropos time, right?

You know what it’s also an appropriate time for? COOKIES. More cookies.

I’ve been making this recipe for years, so I thought it’s about time I shared it with you. If you haven’t had the pleasure of tasting the famous NY Times Chocolate Chip cookies, now is your chance. The recipe originally comes from Jacques Torres and was published in the NY Times a whopping 5 years ago. It stands the test of time.

I strongly recommend the use of a kitchen scale for these cookies. I’m guessing great pains were taken to determine the amount of flour needed for this ULTIMATE recipe, so I always use my kitchen scale when measuring my ingredients for this recipe.

This recipe is a bit more involved than your regular, off-the-back-of-the-chocolate-chips-bag recipe. But. It makes them that much better. These cookies don’t get flat. It’s amazing! And the combination of the saltier dough with the dark chocolate is something to be savored. Beware: the dough must be refrigerated for at least 4 hours before baking (the original recipe says 24 hours, but I’ve found an impatient 4 hours works just fine).

NY Times Chocolate Chip Cookies

Stir together your dry ingredients.

NY Times Chocolate Chip CookiesCombine your butter and sugars.

NY Times Chocolate Chip CookiesAnd eggs and vanilla.

NY Times Chocolate Chip CookiesCombine dry ingredients with butter/sugar combo, and mix for a few seconds with the mixer until partially combined.

NY Times Chocolate Chip CookiesFinish mixing by hand.

NY Times Chocolate Chip CookiesGet your chocolate ready.

NY Times Chocolate Chip CookiesAdd the chocolate to the dough. Yummm!

NY Times Chocolate Chip CookiesNow comes the hard part. Wait it out while the dough refrigerates for at least 4 hours.

NY Times Chocolate Chip CookiesThen—glorious day—make your large doughballs. About two tablespoons’ worth of dough per cookie!

NY Times Chocolate Chip CookiesBake to puffed perfection.

NY Times Chocolate Chip CookiesReady to eat!

Peanut Butter Cup S’mores Blondies

16 Jan

Well, I’m not much for resolutions. In fact, the only resolution I’ve decided on thus far is to eat McDonald’s once a week. You might be surprised and disgusted to hear this, but I’ll explain my reasoning. First of all, I love McDonald’s. I’m unabashed about that. One time I went on a first date to McDonald’s and I was pumped. Secondly, I used to go to McDonald’s a TON a few years ago. I’d go a few times a week, usually to consume a hot fudge sundae with peanuts (only ONE DOLLAR, PEOPLE) or a cheeseburger and french fries (their french fries really are a league of their own) or a delicious breakfast sandy (“sandy” = cute word for sandwich). Looking back, I realized those were the good ol’ days.

I sincerely hope to get some impassioned responses to my one and only resolution. (Adrianne, you are disgusting or You are going to die a young death feeding your body that crap or Me tooooo, McDonald’s is AMAZE!!)

I realize many of you may feel McDonald’s is extremely unhealthy. So here’s a really healthy dessert option to balance out life. (Not! I FREAKING LOVE DELICIOUS FOOD.)

Peanut Butter Cup S'mores Blondies

I first had a variation of these PB cup s’mores bars over Thanksgiving, thanks to a sweet coworker. They are seriously addictive and the most pleasant combination of flavors in your mouth. When I started searching for a recipe to base these off of, though, the only recipes I found called for 16 PB cups. 16!! I only had 3 in my cupboard, so I made do with my own little recipe.

The result? Better than OK. Much better. Probably what makes these so great is the browned butter and brown sugar combo. The blondie base is truly delicious, and it makes the bars have a buttery, almost-caramel flavor. To recap: butter caramel flavor + peanut butter cups + marshmallow + milk chocolate + graham cracker = heaven.  Enjoy these addictive little treats.

Peanut Butter Cup S'mores Blondies

Stir up your blondie dough.

Peanut Butter Cup S'mores Blondies

Press 2/3 of the dough into pan and cover with peanut butter cups and milk chocolate chips.

Peanut Butter Cup S'mores Blondies

Add your marshmallow layer, then top with remaining 1/3 blondie dough. (This will not be an exact science.)

Peanut Butter Cup S'mores Blondies

Bake for 15 minutes, then top with graham cracker crumbles and continue baking another 5-7 minutes. Cool until set, then dig in!


Molasses Cookies and The Second Annual Great Food Blogger Cookie Swap

12 Dec

This year I had the pleasure of participating in the Second Annual Great Food Blogger Cookie Swap. Basically, a long, fancy name for a good, ol’ fashioned cookie exchange. Don’t mind if I do.

Here’s how it worked: Lots of food bloggers signed up to participate in this cookie swap, which was organized by Love & Olive Oil and The Little Kitchen (two absolutely amaaaazing food blogs, drool drool yum yum hungry hungry). Once everyone signed up, you receive 3 matches who you will send cookies to, and 3 other people are assigned to send cookies to me. These 3 matches are kept secret until cookie time. When it came time (last week), I baked 3 dozen cookies–1 dozen for each of my secret matches–and sent them on their merry way.

It was fun to check out my secret matches’ food blogs, too. I can never have too many food blogs to read, I tell ya. If you want to see the wonderful ladies who I sent cookies to, check out Lacey from Small Town Cookie, Fran at Fran’s Favs, and Lauren at A Picture Journey. They are talented, talented bakers!

I also got some cookies of my own! Many many thanks to Rosie at ForkPenMouth for Buckwheat Cocoa Nib Shortbread Cookies, Amanda at Culinary Quirks for the most incredible Strawberry Cheesecake Sandwich Cookies (my husband devoured these in minutes), and Tina at The Daily Bite for melt-in-your-mouth Italian lemon cookies!

Here’s the recipe I made for the cookie swap. These are classic, thin, chewy molasses cookies. My husband calls them Christmas cookies because they seriously do taste JUST LIKE CHRISTMAS. I used to call them brain cookies because I would just plop the dough dough on the cookie sheet and after they baked, I thought they looked like brains. (I know, really mature.)

This cookie swap has really gotten me in the Christmas spirit. Happy Christmas cookies to all!

Beat together the melted butter and brown sugar until light and smooth in texture, about 3 minutes.

Add your egg, and beat a little more.

Pour in that rich, thick molasses.

In another bowl, toss together the flour, baking soda, salt, and all those Christmassy spices.

Add the dry ingredients to the butter/sugar mixture, and stir by hand just until combined. Refrigerate dough for an hour or two.

Form little balls and roll into the white sugar.

Bake for 8-10 minutes until crackly on top. (more…)

Cookie Dough Whoopie Pies

28 Nov

Did you collect anything when you were a kid? I was the queen of collections. To give you an idea, I collected rocks from our driveway (kids have simple minds), postage stamps (those things are maybe worth some money now…), Precious Moments figurines, and, best of all, Lisa Frank stickers. For all you roughly 20-to-30-something year-old ladies out there: REMEMBER LISA FRANK??

Lisa Frank stickers were the best because they were ultimate girly. Rainbow colors, butterflies, ponies, and I don’t even remember what else. And stickers, wow. Imagine the profits the Lisa Frank company was making on stickers. Stickers: tiny pieces of colorful, glossy paper with an adhesive back, marked up 300%. Maybe I should get into the sticker business.

Until that day, however, I’ll stay in the cookie business. (And by business, I do not mean to imply that I actually have a cookie business; rather, I just make a lot of them.)

This is another quality recipe from The Cookie Dough Lover’s Cookbook. I’d never even made whoopie pies before, but I’d always wanted to. So naturally, cookie dough whoopie pies seemed like a great place to start.

These are great sandwich cookies because the cookie halves are soft, chocolaty, and cake-like. And the cookie dough center? Can’t go wrong with that.

Stir together your dry ingredients. Get the egg, oil, milk, and vanilla ready.

Make a well in the center of your dry ingredients and add the milk, oil, beaten egg, and oil.

Mix together until dough is all moistened and no large lumps remain. The mixture should look like thick cake batter (and taste like it too!).

Using a tablespoon-sized scoop, portion cookie batter onto a Silpat-lined cookie sheet.

Bake for 10 to 12 minutes, until cookies are set. Let cool for a few minutes on the pan before removing to a wire rack to cool completely. They’ll look like rounded, fluffy cake cookies.

Start mixing up your cookie dough filling by beating your brown sugar and butter until light and fluffy.

Add the rest of your ingredients, and lastly, sprinkle in those chocolate chips.

The perfect filling.

Throw a dollop of cookie dough filling between two whoopie pie halves, and mush them together lightly until the filling reaches the edges.

Admire your handiwork, and share with others if you’re feeling generous. (more…)

Chocolate Chip Cookie Dough Sandwich Cookies

7 Nov

I swear one of my husband’s pet peeves is how technologically unsavvy I am…and purely when it comes to tech lingo. For the life of me, I cannot stop calling my laptop charger a battery, no matter how many times he corrects me. I do realize this can be confusing when I say, “Crap! I forgot to bring my battery with me!” when I’m sitting there typing away on my laptop with no apparent difficulty or loss of function. But come on, details, details.

Also, who the heck thought it was a good idea to call PCs “PCs” and not call other laptops (like Macs) PCs?? Here’s my thinking: PC means personal computer, so if I have any sort of computer, it’s my PC, right?! Who’s with me? No one. Well that’s OK. I’ll fight these battles alone.

Maybe your current pet peeve is how many cookie dough recipes I’ve been posting ever since buying The Cookie Dough Lover’s Cookbook. Well tough (cookies)! I cannot get enough cookie dough. Doesn’t matter how many times per week day I eat it.

This recipe is the best of both worlds because you get chocolate chip cookie dough (yum) sandwiched between two chocolate chip cookies (double yum). Enjoy!

Start by stirring up your cookie dough. No funny business.

Place cookies on a lined baking sheet and slightly flatten with your fingers or the bottom of glass.

Bake for 9 to 11 minutes, or until edges start to brown.

Meanwhile, stir up eggless cookie dough for the filling.

Throw a dollop of cookie dough filling between two cooled cookies.

Now it’s time to smoosh those cookies together until the filling reaches the edges. (Apparently “smoosh” is not a real word, but that’s exactly what you need to do in this step.)

Keep filling, smooshing, and eating. (more…)