The holiday baking season is here and I can’t wait to spend more time in the kitchen. I was in the mood to make cookies the other night and had this recipe for oatmeal raisin cookies sitting on my cookbook stand. I had everything I needed to make them in my pantry and quickly whipped them up after dinner.
We all loved them … that they’re already gone. Whoops! I know I’ll get a request over the weekend to make another batch. They’re soft and chewy and have the right amount of raisins. Chilling the cookie dough for 30 minutes before baking helps them bake up thicker. If that’s not your thing (we might not be able to be friends anymore), skip the chilling part.
Oh it was so good to be able to get into the kitchen and do a little baking this week. I find baking so relaxing … do you? This week, my son’s school is having a back to school staff appreciation luncheon and were asking for dessert donations. I’m always up for baking a sweet to treat to share with others. I quickly looked in my pantry to see what I had on hand and there was a lone bag of toffee chips. I browsed through my cookie board on Pinterest and saw a pin for brown sugar almond toffee cookies and decided to tweak it slightly.
These cookies are chewy and delicious. They’re packed full of toffee chips and the sea salt on top is just perfect. My husband stole one and said he is so glad salted desserts are here. Me too. Me too.
I’m excited to kick off my #Choctoberfest recipes with this scrumptious recipe for shortbread cookies! Shortbread cookies are one of my favorite cookies – they’re simple, but oh so good! I love the combination of the vanilla and chocolate and they weren’t too sweet.
These cookies feature baking cocoa from one of our sponsors, Rodelle. I’m always on the hunt for premium ingredients and this cocoa did not disappoint! It’s much darker in color than other cocoa I’ve used in the past and has a richer flavor. In addition to a great flavor, Rodelle’s Gourmet Baking Cocoa has health benefits, including antioxidants, dietary fiber, calcium, and vitamins. It’s also kosher, gluten-free and non-GMO.
Rodelle has been around since 1936 and offers a complete line of superior baking ingredients, baking extracts, and gourmet spice blends that will take your culinary adventures from good to grand. I can’t wait to try more of their products in the future!
I’ve missed the last couple of months of #FilltheCookieJar because, well….life got in the way. I was determined to make it back this month for the summer theme! I had a little extra time this month with the holiday on Monday and was excited to try a different and unique cookie recipe. I went with something a little sweet with a touch of savory and came up with these delicious basil lime cookies.
They’re slightly crispy with a hint of lime and basil. My daughter was confused when she saw me chopping basil for a dessert recipe, but she’s loving these cookies! Basil is one of the things that remind me of summer. I grow a bunch of it and use it to make pesto, for tomato mozzarella salad and anywhere else I can use it. And you can’t forget about limes…hello margaritas!
What do you think of when you hear spring cookies? Me, it’s all about carrots. I’m not
sure why, but carrots are something I always associated with spring. That’s why I decided to go with a carrot cookie recipe for this month’s recipe for the blogging group – Fill the Cookie Jar.
These cookies are delicious and more cake like. The carrot flavor is subtle, but reminds me so much of a carrot cake…if only I would have spread a little cream cheese frosting on top. I also don’t feel bad when my kids eat them for an after school snack since they’re “somewhat” healthy. They’re made with whole wheat flour, coconut, carrots and walnuts.
It’s February 2 and that means Valentine’s Day is right around the corner! This month, our theme for Fill the Cookie Jar is Valentine’s Day. I was thinking about making something chocolate, but I’m trying to be really good about my eating….so I made some mini shortbread bites for my kids. They loved them and they were the perfect bites for them.
These cookies were easy to whip up and bake. They’re not too sweet and have the perfect amount of sugar to kill a sugar craving. Of course, I had to sample one so I could describe them for you 🙂
This month the theme for the blogging group, Fill the Cookie Jar, is healthy or a cookie/bar that makes you think of a fresh start. For me, January is always a time to get a fresh start especially since I usually indulge over the holidays. These cookies are made with only four ingredients and take 20 minutes to make…plus they’re the perfect little treat to satisfy your sweet tooth!
These cookies use coconut flour in place of all-purpose flour. Coconut flour is high in fiber, protein and healthy fats. It’s also free of wheat and other grains, so a great option for those who have certain allergies.
If you’re not familiar with the Fill the Cookie Jar group, we’re a group of bloggers who share cookie or bar recipes the first Thursday of the month. Be sure to check out the link below to see all the other healthy/fresh start cookies and bars shared by the group.
Today, I’m filling the cookie jar with these delicious pumpkin sugar cookies. They take the traditional sugar cookie to a whole new level! The flavor is the perfect hint of pumpkin and fits the requirement for today’s Fill the Cookie Jar theme of fall! Pumpkin is one of my favorite flavors….I’m drinking pumpkin coffee right now and eating one of these cookies. The perfect way to start the day! One other thing I like about these cookies is that they’re super moist and a little chewy. YUM!!
Sometimes you just need to bake and the day I made these cookie bars was one of those days. They were exactly what I needed! Baking is one of those things that I do to calm and relax me. I wish I would using running or working out, but I think it’s a good reminder for me to slow down. Life has been crazy – it’s seems like it’s been that way lately and I’m looking forward to the end of the school year and lacrosse.
So back to the cookie bars….they’re so good and addicting! I mean after all they have brown butter. I also used Nestle Delightfull Milk Chocolate Morsels filled with Peanut Butter in place of regular chocolate chips. Yes, I know…AMAZING!!!
I’m loving everything salted lately….and these cookies are to die for!! I had all intentions of making them for last week’s Fill the Cookie Jar, but I didn’t read the recipe fully and when I went to make them, I didn’t have enough unsweetened chocolate. Fail! So after sending my husband to pick up another bar of chocolate, I quickly threw together the batter and had them ready to go for a Superbowl luncheon at my work last week.
They were delicious and the combination of the chocolate, espresso and sea salt was perfect. They were soft and moist cookies and super rich! I could eat just one and I was satisfied. Trust me, you’ll want to make these for any chocolate-lover in your life. They’re perfect for Valentine’s Day! ❤
10 oz unsweetened chocolate
1/4 cup coconut oil
1/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs, room temperature
1 1/3 cup sugar
1 1/2 tsp instant espresso powder
1 tsp vanilla extract
sea salt flakes
Finely chop 6 ounces of the unsweetened chocolate. Melt it along with the coconut oil in a double boiler. Stir constantly until the chocolate and oil is completely melted. Remove from heat and allow to cool to room temperature. Chop the remaining 4 ounces of chocolate into chocolate chip sized chunks. Set aside.
Mix together the flour, baking powder and salt in a small bowl and set aside. In the bowl of a stand mixer, combine the eggs, sugar, espresso powder and vanilla. Beat on medium him for 5 minutes or until the mixture becomes pale and fluffy. Gently fold in the flour mixture and then cooled chocolate. Mix in the remaining chocolate chunks. Cover and refrigerate for at least 1 hour until the dough is firm.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place 1 to 1 1/2 inch balls of dough on the prepared sheets, approximately 2 inches apart. Sprinkle a little salt on top of each ball. Bake one sheet at a time for 8 to 10 minutes. Rotate the pans halfway through baking. Allow to cookies to cool completely before removing them from the tray. They will be soft and I found that they broke apart if I tried to transfer them to a cooling rack if they were not cool enough. Store cookies in an airtight container for up to 2 days…if they last that long!
Source: Desserts for Breakfast