Cookies

Almond Joy Cookies

Almonds, dark chocolate, and coconut…you just can’t lose! This recipe comes from heatherchristo.com. I used Blue Diamond almonds that have a dark chocolate coating, not chocolate covered, a light coating so I think they are totally healthy ;o).  Yummy in the cookies, dangerous eating them straight from the bag.

Almond Joy Cookies

1 cup butter, softened
1½ cups sugar
1 egg*
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups dark chocolate chips
2 cups coarsely chopped almonds, toasted

Preheat oven to 350°. Line baking sheets with silpat or spray lightly. Using electric mixer, cream butter and sugar. Beat in egg and vanilla. In separate bowl, combine flour, baking soda, and salt.  Add dry ingredients to creamed mixture and mix. Stir in coconut, chocolate chips and almonds. Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

*Original recipe calls for 2 eggs, I chose to use one.

One Year Ago Today: Favorite Rolled Sugar Cookies Favorite Rolled Sugar Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Peanut Butter Fudge Brownies

For all those chocolate peanut butter fans!

Peanut Butter Fudge Brownies

1 box favorite brownie mix or homemade recipe for 9″x13″

Bake brownies according to package directions or recipe.  Cool completely.

1/2 cup butter
1 (10 oz) pkg peanut butter chips
1 (14 oz) can sweetened condensed milk
1/3 cup semisweet chocolate chips
1 Tbl shortening
1/2 cup chopped walnuts

Melt butter and peanut butter chips over low heat, stirring. Stir in sweetened condensed milk until smooth. Pour peanut butter mixture over cooled brownies. Melt chocolate chips and shortening in microwave just until melted.  Drizzle chocolate over brownies.  Sprinkle chopped walnuts evenly over top. Refrigerate until firm, at least 1 hour.

One Year Ago: White Chocolate Candy Cane Fudge White Chocolate Candy Cane Fudge

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Triple Chocolate Cookies

It’s cookie time!  These are intensely chocolate, a recipe from foodnetwork.com.

Triple Chocolate Cookies

6 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
2 tsp instant espresso powder (I used Pero)
1/4 cup plus 2 tablespoons flour
1/4 tsp baking powder
1/4 tsp salt
3/4 stick (6 Tbl) unsalted butter, slightly softened
1/2 cup sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Preheat oven to 350°. Line baking sheets with silpat or parchment paper and set aside. Place bittersweet and unsweetened chocolate and espresso powder in medium bowl and place over double boiler and melt, whisking occasionally, until smooth. Sift together flour, baking powder and salt in small bowl, and set aside. In large bowl with electric mixer, beat butter, sugar and brown sugar. Add eggs, one at a time, then the vanilla, and beat on high speed for 1 minute. On low speed beat in melted chocolate mixture until just combined. Fold in flour mixture until just combined. Stir in pecans and chips. The batter will be soft. Cover and refrigerate until firm, at least 30 minutes. Using small scoop (about 1” diameter), scoop batter onto prepared baking sheets. Bake for 8 to 10 minutes. Cool on baking sheets for 2 minutes, then remove to rack to cool 5 minutes longer.

One Year Ago Today:  Pumpkin Spice Sheet Cake  Pumpkin Spice Sheet Cake With Cream Cheese Frosting

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Easy Pumpkin Spice Cookies

Keep these three ingredients on your pantry shelf and you can have incredibly delicious cookies in a snap.  My mom made these for a family gathering, perfectly beautiful to look at and impossible to eat just one!

2 (18 oz) spice cake mixes
1 (29 oz) can pumpkin
1 (12 oz) bag semisweet chocolate chips

 

Preheat oven to 350°.  Mix dry cake mixes and pumpkin together until moist.  Mix in chocolate chips.  Bake 12-15 minutes.
One Year Ago Today:  Oatmeal Butterscotch Cranberry Cookies 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Iced Molasses Cookies

I love a good soft molasses cookie.  There is a coffee shop in the Seattle area that sells a mean molasses cookie, I treat myself to one every once in awhile.  It is best if I don’t make a batch at home because I run the risk of a sugar coma.  We will see how I do this time.

Molasses Cookies:
3/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2½ cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
sugar to roll dough

In large bowl with electric mixer, cream butter and sugar.  Beat in egg and molasses.   In another bowl, combine flour, salt, baking soda, and spices. Stir into creamed mixture until blended.  Chill for 1 hour.  Heat oven to 350°.  Scoop dough into balls about 1½” in diameter, roll in sugar and place on lightly greased or silpat lined baking sheet, leaving 2″ between cookies. Bake 8 to 12 minutes, until cookies have cracks and center is set, do not over bake.  Cool on pan for 2 minutes then move to cooling rack to cool completely.

White Icing:
1 Tbl butter, melted
1 cup powdered sugar
2 tsp milk
4 tsp light corn syrup

Stir butter, sugar, and milk together until smooth, then add corn syrup.  If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.  Spread thin layer of icing over each cookie.  Let cookies sit until icing sets up.  Makes about 30 cookies.

One Year Ago:  Pumpkin Sweet Rolls  

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Chewy Chocolate Cherry Cookies

I have had this recipe on my “To Make” document for a long time.  I finally remembered to pick up some dried cherries and YES, these are good!  Delicious combination of tart and sweet.  Recipe from myrecipes.com.

1 cup flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup butter, softened
1 tsp vanilla
1 egg
2/3 cup dried cherries
2/3 cup semisweet chocolate chips

Preheat oven to 350°.  Spray cookie sheet with nonstick spray or line sheet with Silpat.  Whisk together flour, cocoa, baking powder, baking soda, and salt in medium bowl.  In large bowl, cream sugar and butter with electric mixer until well blended.  Beat in vanilla and egg.  Slowly mix in flour mixture, beat just until combined.  Fold in cherries and chocolate chips.  Drop by scoopfuls onto prepared baking sheet.  Bake 12 minutes or just until set.

One Year Ago:  Zucchini Bread with Cranberries & Nuts

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Cookies

Sprinkle Cookies

I had to bake these just because I love sprinkles.  This cookie recipe is from fatgirltrappedinaskinnybody.com, so cute and good too!  Tender sweet sugar cookies with the crunch and color of lots of sprinkles.

                       

1 cup butter, softened
1¼ cup sugar
2 tsp vanilla
1 tsp almond extract
1 egg
2½ cups flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles (long thin sprinkles)
2 Tbl rainbow perils (tiny balls sprinkles)

Preheat the oven to 375º.  Cream butter and sugar with electric mixer.  Add *vanilla, almond, and *egg.  Beat until well combined.  In separate bowl, stir together flour, cornstarch, soda, and salt.  Slowly add flour mixture to creamed mixture until well combined.  Gently mix in all the sprinkles (don’t overmix or sprinkles will start to bleed into the dough).

Using 1½” diameter cookie scoop, drop cookie dough onto Silpat lined sheet.  Bake for about 8 minutes.  If making larger cookies, bake longer (watch closely).  Only bake until they very slightly start to turn light golden brown just on the edges.  Cool on a wire rack.

* I wanted the dough to be as light as possible to show off the sprinkles.  For vanilla I used clear vanilla and for the egg I used the egg white and 1 Tbl heavy cream (no yolk), totally optional.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Soft Brown Sugar Cookies with Browned Butter Frosting

I remember my mom making a browned butter frosting when I was growing up.  This frosting has a deliciously unique flavor and sits on top of a soft, cakey brown sugar cookie.  Just for fun, I split the cookie dough into thirds and added a different nut to each third, pecans, walnuts, and macadamia nuts.  These are pretty little cookies, a good old fashioned recipe!

Soft Brown Sugar Cookies:
2/3 cup butter, softened
1½ cups brown sugar
2 eggs
1 tsp vanilla
2½ cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream

Preheat oven to 350°.  Cream butter and brown sugar.  Add eggs, one at a time, blend well.  Add vanilla, beat until light.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Add flour mixture to butter mixture alternately with sour cream, mix well.  Add chopped nuts, if desired.  Drop by scoopfuls onto Silpat lined perforated sheet or lightly sprayed baking sheet.  Bake for 8-9 minutes.  Remove to wire rack and cool completely.  Frost with Browned Butter Frosting.

Browned Butter Frosting:
1/4 cup butter
2½ cups powdered sugar
3 Tbl Milk

Melt butter in saucepan over medium heat until it turns golden.  Watch carefully, this will happen quickly.  Remove from heat, stir in powdered sugar and enough milk to make a spreading consistency.  As you are frosting cookies, if frosting sets up, microwave for a couple seconds to soften it again for a spreading consistency.

One Year Ago Today:  Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

White Chocolate Cranberry Macadamia Nut Cookies

Macadamia nuts are expensive!  But, they are a unique flavor and once in a while a wonderful splurge.  These nuts are a favorite of my dad and I remember he usually had a can of them for snacking on his desk in the back office of our grocery store.  I can see him now…popping those nuts into his mouth while he worked.  Good times, love you dad!

3 cups flour
1 tsp baking soda
3/4 tsp salt
1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbl vanilla
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°.  Sift together flour, baking soda, and salt into medium bowl.  Using electric mixer, cream butter, sugar, and brown sugar.  Beat in eggs, 1 at a time, then vanilla.  Add dry ingredients and beat just until blended.  Stir in cranberries, white chocolate chips, and nuts.

Drop dough by scoop onto Silpat lined perforated sheet or cookie sheet.  Bake cookies until just golden, about 8-15 minutes depending on size, watch carefully. Cool on sheets.

Recipe from Bon Appétit.

One Year Ago Today:  Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Cherry Chocolate Kiss Shortbread Cookies

These are shortbread cookies with the added flavor of cherry which makes them delicious but add a kiss of chocolate…perfectly delicious!

1 cup butter, softened
1 cup powdered sugar
1/8 tsp salt
3 tsp maraschino cherry juice
1/4 tsp almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries
sugar for rolling cookies
48 Hershey Kisses

Preheat oven to 325°.  Whip butter with electric mixer.  Add powdered sugar and salt beating until combined.  Beat in cherry juice and almond extract.  Mix in flour and chopped cherries.  Use small cookie scoop to make 1 inch balls, roll in sugar, and place on ungreased cookie sheet.  Bake 10-12 minutes or until bottoms are light brown.  Place chocolate kiss in the center of each cookie right as they come from oven.  Transfer to a wire rack to cool.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.