Samoa Bars

I’m sure many have noticed the girl scout troops out at local grocery stores and elsewhere selling their famous cookies. I have so many favorite girl scout cookies, its so hard to just purchase one box. The Samoa cookie is among my favorites. The amount of cookies per box seems to have shrunk, making each cookie a sacred treat. This year I decided that I would forego actually purchasing the cookies and try making them myself. Do to the many steps involved in this process, I decided that bars would be the easiest and fastest ways to duplicate the cookie. The cookie itself is a shortbread cookie, topped with caramel and coconut, drizzled with chocolate on top, and coated with chocolate on the bottom. The bars tasted just like the famous girl scout cookies and the best part is you can now enjoy them anytime of year!

Samoa Bars

For the Cookie Base:

1/2 cup sugar

3/4 cup butter, at room temperature

1 large egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the Topping:

3 cups shredded coconut (sweetened or unsweetened)

12 oz chewy caramels

1/4 teaspoon salt

3 tablespoons milk

10 oz semi-sweet or dark chocolate (such as chocolate chips)

To Make the Cookie Base:

Preheat the oven to 350 degrees.

Lightly grease a 13 x 9 inch baking pan or line with parchment paper. In a large bowl, cream together sugar and butter until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

Bake for 20 to 25 minutes or until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

To Make the Topping:

Preheat the oven to 300 degrees.

Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on the baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3 to 4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with spatula.

Place dollops of the topping on the shortbread base. Using a spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into bars. The batch should make approximately 30 bars.

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate into a piping bag or Ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Source: Baking Bites

Governor Bars

Sometimes my sweet tooth cravings come when there is not really enough time to spend in the kitchen baking. That is when I start searching for a no bake recipe that will satisfy the cravings in less than half the time. I have been in a rice krispy mood lately and wanted to also incorporate rice krispies into the no bake recipe requirement. This was the perfect recipe to satisfy both cravings. The chocolate layer on top is quite rich, but is balanced by the rice cereal bottom. I’m not sure why the bars are named “governor”, but they are pretty addicting and hard to resist!

Governor Bars

6 cups Kellogg’s Rice Krispies

1 cup peanut butter

1 cup honey

1 cup sugar

12 oz bag semi-sweet chocolate chips

12 oz bag butterscotch chips

Place rice krispies and peanut butter in a large mixing bowl. Do not mix together yet; set aside.

Heat the honey and sugar in a medium saucepan until it is just boiling. Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter. Mix with a wooden spoon until combined. Lightly press the mixture into a greased 9 X 13 inch pan.

Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Stir until melted and smooth. Spread evenly on top of the rice krispies. Let cool until hardened before slicing into bars.

Source: Pennies on a Platter

One Year Ago Today: Yummy Potatoes

Raspberry Almond Thumbprint Cookies

During our Thanksgiving break, my mom fixed a batch of these cookies which both my husband and I really enjoyed. I’m not sure what it is about a thumbprint cookie, but I always tell myself that I don’t like them…and then I attempt to try one and realize that I do in fact enjoy thumbprint cookies filled with jam. The cookie itself is a buttery shortbread with hints of almond, filled with some jam, and topped with a sweet drizzle of icing. The recipe doesn’t specify, but it is important that a seedless jam is used to fill the cookies. Try the cookie with raspberry jam first and then decide what other flavors would taste good in the center and switch it up!

Raspberry Almond Thumbprint Cookies

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For the Cookies:

2 sticks butter, softened

2\3 cup sugar

1/2 teaspoon almond extract

2 cups flour

2\3 cup raspberry jam (make sure you use jam)

For the Frosting:

1 cup powdered sugar

1 1/2 teaspoon almond extract

2 to 3 tablespoons milk

To Make Cookies:

Preheat oven to 350 degrees.

Cream butter, sugar, and flour. Add 1\2 teaspoon almond extract. Chill for 1 hour.

Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheet.
Make indention in each cookie with thumb. Fill with 1\2 teaspoon jam. Bake for 14 to
18 minutes.  Cool 1 minute, then remove to wire rack.

To Make Frosting:

Combine powdered sugar, almond extract, and 2 to 3 tablespoons of liquid until
desired consistency is met. Drizzle over cooled cookies.

One Year Ago Today: Breakfast Empanadas

Special "K” Cookies

This happens to me a no-bake cookie near and dear to my heart. My mom made them for me and my brother growing up and we both still love them today. I love to make them when I need a peanut butter fix and they definitely offer you a lot of peanut butter flavor. They are super simple to make and a quick prep if you need a cookie and don’t have much time. I’ve mentioned before that I am trying to break away from using corn syrup. This recipe calls for just that, but if want to substitute for cane sugar syrup you can find a homemade recipe here.

Special "K” Cookies

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1 cup sugar

1 cup white Karo syrup

1 cup crunchy or plain peanut butter

1 teaspoon vanilla

4 cups Special “K” Cereal (you can also substitute cornflakes)

Place sugar and syrup in a sauce pan. Mix to combine and place on stove. Bring to a good rolling boil (don’t over cook).

Remove from heat and stir in peanut butter. Mix well and add vanilla and cereal. Mix to combine. Drop by teaspoonfuls on wax paper. Let cool before eating.

One Year Ago Today: Pork Tenderloin in an Apple Maple Brine

Chocolate Nutella Thumbprint Cookies

Eating nutella straight out of the jar is always a dessert option, but there are several other ways to incorporate nutella into dessert as well. When I saw the recipe for thumbprints filled with nutella I thought it was genius! The chocolate cookie itself taste somewhat bitter, but with each bite you get a taste of creamy chocolate nutella, which helps to balance all the chocolate flavors together, creating one sinful cookie. For anyone needing their fix of chocolate, this cookie will not disappoint your chocolate desires!

Chocolate Nutella Thumbprint Cookies

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1 cup all purpose flour

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1/2 teaspoon vanilla extract

1/2 to 3/4 cup Nutella

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, sugar, cocoa, and salt. In a separate, larger bowl, beat butter with an electric mixer until it’s light and fluffy (about 2 minutes). Add egg yolks and vanilla and beat well. Mix in flour mixture at low speed, just until combined.

Turn dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape dough into 24 1-inch balls. Arrange balls 1 inch apart on prepared baking sheets. Press thumb into the center of each cookie, leaving an indentation.

Bake one cookie sheet at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a generous teaspoonful of nutella into the center of each cookie.

Source: RecipeGirl, originally adapted from Cooking Light

One Year Ago Today: French Toast Casserole

Chocolate Toffee Cookies

This cookie can be summed up as a chocolate brownie filled with toffee which has melted inside to give a chewy center. I purchased the pre-chopped toffee bits which can normally be found in the baking isle of your grocery store. Next time I think I will go for the actual toffee bar and do the chopping myself. The bits of toffee should be a little coarser than the bagged toffee bits. Some of my favorite cookies have a crunchy outside and a soft, chewy center and this cookie definitely fits into this category. After serving them to the fam, they didn’t stick around for long!

Chocolate Toffee Cookies

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1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

16 oz semi-sweet chocolate chips

1/4 cup unsalted butter, room temperature

1 3/4 cups light brown sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

8 oz coarsely chopped toffee bars

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Sift together flour, baking powder, and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth. (Be careful not to scorch the chocolate). Cool mixture to lukewarm.

With a stand mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.

Using a cookie scoop, place dough onto prepared baking sheets, spacing the cookies 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.

Cool on wire rack.

Source slightly adapted from: The Culinary Chronicles

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting

Today should be “Football Friday,” but last week was our teams bi-week and half of our football feeding crowd was out of town, so our Saturday was very casual. Instead I am celebrating Friday with some delicious pumpkin whoopie pies! Whoopie pies (or moon pies for some of you) have become my absolute favorite dessert…far better than a cupcake or a slice of cake. My husband ranked this whoopie pie as the best one yet. The cookie is a soft pumpkin cake complimented with a maple cream cheese frosting and filled with all the spices and flavors I love about this season. For those planning out their Thanksgiving menu and are looking for something different, I would definitely recommend adding these to your menu!

Pumpkin Whoopie Pies with a Maple Cream Cheese Frosting

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For the Whoopie Pies:

3 cups all-purpose flour

2 tablespoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1 cup dark brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 eggs

1 teaspoon vanilla

For the Filling:

3 cups powdered sugar

8 oz. cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

3 tablespoons maple syrup

1 teaspoon vanilla extract

To Make the Whoopie Pies:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon o the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

To Make the Filling:

Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To Assemble the Whoopie Pies:

Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edge of the cookies. Repeat until all the cookies are used. Place the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Source: Brown Eyed Baker, Originally adapted from Baked – New Frontiers in Baking by Matt Lewis and Renato Poliafito

One Year Ago Today: Caramel Pumpkin Cheesecake Minis

Football Fridays: Oatmeal Cream Pies

Since this is a Football Friday recipe and my team happens to be Alabama…has anyone seen the commercial on ESPN with Saban and his Oatmeal Cream Pie? Apparently he eats two Little Debbie oatmeal cream pies every morning for breakfast. I find the commercial quite humorous and honestly, who can resist an oatmeal cream pie?!?

Growing up my mom always stocked our “snack cabinet” with Little Debbie’s, so I grew up on Little Debbie’s version of Oatmeal cream pies. Every day after school I went straight for a Little Debbie. I couldn’t tell you how long its been since I had a Little Debbie, but I can tell you that this Oatmeal Cream Pie is irresistible. The cookies stay nice and soft and the marshmallow cream filling in the middle has just the right amount of sweetness without being overly sweet. This is another dessert/snack that is perfect for game day football and hopefully it will bring some luck to my team!

Have a great Friday and a safe and relaxing weekend!

Oatmeal Cream Pies

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For the Cookies:

3/4 cup unsalted butter, softened

2 cups brown sugar, packed

2 eggs

1/2 teaspoon salt

2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups quick-cooking rolled oats

2 teaspoon baking soda

3 tablespoons boiling water

For the Filling:

1 tablespoon, plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)

1/3 cups, plus 1/4 cup water (divided)

3/4 cup sugar

1/2 cup light corn syrup

2 teaspoons vanilla

1 cup powdered sugar

8 oz vegetable shortening

To Make the Cookies:

Preheat the oven to 425 degrees. Line baking sheet with parchment paper.

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 8 to 12 minutes. Cool the cookies on a wire rack or on a plate.

To Make the Filling:

In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2 quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

Source adapted slightly from: Beantown Baker, originally from How to Eat a Cupcake

Pumpkin Butterscotch Cookies

This is another recipe that requires you to look past the picture! These cookies aren’t exactly easy on the eyes, but one should never judge by looks alone! Last year I made pumpkin pie bars and discovered just how well pumpkin and butterscotch go together, so I was happy to find a cookie version that combined the two flavors together again. They win the prize for ugly, but the cookies themselves are very soft, almost cake-like, with lots of butterscotch and pumpkin flavor in each bite. My husband really enjoyed them and I must say I had several myself! I sent the cookies off with my brother-in-law and his friends for a movie night…all studious college kids….and the plate came back empty with compliments to the baker, so I would say the recipe is a must for Fall baking!

Pumpkin Butterscotch Cookies

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2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/2 cup vegetable or canola oil

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup butterscotch chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, salt, and cinnamon; whisk to blend. In the bowl of an electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the butterscotch chips with a spatula.

Drop tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14 to 16 minutes. Allow to cool on the baking sheets 5 to 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Source: Annie’s Eats, originally from Joy the Baker

Football Fridays: Praline Cookies

A lot of the Football Friday recipes posted so far have been for appetizers, but every Football weekend also needs a good dessert and cookies are the perfect treat to grab and go. I never imagined that a praline cookie would be so good. My sister-in-law introduced me to praline cookies a few years ago. She brought the family a sample box to try from a restaurant in her town. They tasted similar to this recipe, only the icing was twice as thick, making it so rich I could only eat half a cookie! In my opinion, this recipe has the best balance of sweetness. This is another cookie that holds a spot in my top three favorite cookies! My only note about this recipe is, once you make the icing, you must work very fast, otherwise the icing will dry and harden before you are done frosting all the cookies!

Praline Cookies

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For the Cookies:

1/2 cup butter, softened

1 1/2 cups firmly packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1 /2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup pecans, coarsely chopped

For the Icing:

1 cup firmly packed brown sugar

1/2 cup heavy whipping cream

1 cup confectioners' sugar

1/4 to 1/2 cup pecans, coarsely chopped (the amount depends on preference)

In a large bowl, beat butter and brown sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat well. In a separate bowl, combine flour, baking powder, and salt; gradually add to creamed mixture, beating well. Cover and chill until dough is easy to handle (about 1 hour).

Preheat oven to 350. Lightly grease baking sheets.

Form dough into 1 inch balls. Place 2 inches apart on prepared baking sheets. Flatten cookies slightly with fingers. Sprinkle each cookie with pecans. Bake 10 minutes. Cool on wire racks.

To make the icing, combine brown sugar and cream in saucepan. Cook over medium-high heat until sugar dissolves and mixture boils, stirring constantly. Remove from heat; beat in confectioners' sugar until smooth. Drizzle over cookies and immediately sprinkle with pecans.

Source: Cooking with Paula Deen, March/April 2007

One Year Ago Today: Baked Apples

Apple Spice Drop Cookies

I promised everyone last week I would be posting some recipes with the apples we picked last weekend. I would like to introduce to you my favorite fall cookie, and quite possibly my favorite over-all cookie! The cookies are delicate and soft, filled with chunks of apple and walnuts. The frosting is a simple butter frosting with a few drops of apple juice to complete the over-all apple flavor. My mom introduced me to this cookie several years ago. It is one of those cookie recipes that you typically want to make in the Fall, due to the abundance of apples,but can be made any time of the year. Everyone that has tasted this cookie has loved it. They are quite simply hard to resist!

Apple Spice Drop Cookies

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For Cookies:

1/2 cup unsalted butter, softened

2/3 cup sugar

2/3 cup brown sugar, packed

1 egg

1/4 cup apple juice

2 cups all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1 cup peeled tart apple, finely chopped

1 cup walnuts, chopped

For Frosting:

1/4 cup unsalted butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

3 to 4 tablespoons apple juice

To Make Cookies:

Preheat oven to 375 degrees.

In a mixing bowl, cream butter and sugars. Beat in eggs and apple juice and stir to combine.

In a small bowl, combine the flour, cinnamon, baking soda, and nutmeg. Gradually add dry ingredients to the creamed mixture. Fold in apples and walnuts.

Drop by teaspoonfuls, 2 inches apart on baking sheets lined with parchment paper. Bake for 12 to 14 minutes or until golden brown. Remove to wire racks to cool completely before frosting.

To Make Frosting:

Cream butter, confectioners’ sugar, vanilla extract, and enough apple juice to achieve spreading consistency. Spread frosting over cooled cookies.

One Year Ago Today: Barbecue Rice

S’mores Bars

 

This is yet another recipe that I have had on my list of things to make for over a year. What in the world took me so long? S’mores are typically a hands-on, gooey, sticky, messy labor of love. This recipe gives you all the flavor of a s’more, without having to start a fire, burn a marshmallow, and make a mess! This is the answer for a rainy day, for anyone that can’t make a fire pit, or for a quick dessert that everyone will love. Layers of graham cracker on top and bottom, sandwiched in between gooey marshmallow crème and chocolate. The only note I have made for myself regarding this recipe is to double it next time! The bars were so good, it was hard to share!

S’mores Bars

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1/2 cup butter, softened

3/4 cup sugar

1 large egg

1 teaspoons vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs (about 6 sheets)

1 teaspoon baking powder

1/4 teaspoon salt

4 to 5 (1.5 oz) Hershey’s Milk Chocolate Bars

1 cup marshmallow crème

Preheat oven to 350 degrees. Line a 8 x 8 pan with foil.

In a large bowl, beat butter and sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat until combined.

In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of dough in the pan, spreading evenly. Lay chocolate bars on top of dough, breaking apart as needed to create an even layer of chocolate. Spread marshmallow crème over chocolate bars. Spread remaining dough over marshmallow crème and chocolate bars. Bake 30 to 35 minutes.

Source: Cooking with Paula Deen (March/April 2007)

One Year Ago Today: Triple Chocolate Scotcheroos

Oatmeal Raisin Cookies

 

So a couple weeks ago I had a sudden urge to make oatmeal raisin cookies, but I didn’t have a go-to recipe for them. In fact, I have never really considered oatmeal raisin cookies to be a favorite of mine. Growing up, I had one of the sweetest neighbors that often made oatmeal raisin cookies. She would invite me over after she made them and I was always happy to help eat! I would have loved to have her recipe, but never considered asking at that age! I couldn’t decide which recipe to try, so I ended up making three different oatmeal raisin cookie recipes and this was by far my favorite recipe. It has just the right cinnamon and nutmeg included in the batter, packed with oatmeal and raisin goodness. This recipe is a keeper!

Oatmeal Raisin Cookies

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1 cup butter, softened

1 1/2 cups light brown sugar, packed

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups rolled oats

1 cup raisins

1 cup walnuts (optional)

Preheat oven to 375 degrees.

In a large bowl beat butter, brown sugar, granulated sugar, eggs, and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin, and walnuts (if desired). Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Annie’s Eats

Banana Whoopie Pies

Have you noticed a theme here on my blog….I have been posting a lot of banana recipes lately. I guess we have been on banana overload, but that is okay with me! There are so many recipes to incorporate overripe bananas. Before you throw any away, consider freezing them for later use or bake something up. I love whoopie pies maybe even more than cupcakes. The cookies are soft, almost cake like with cream cheese frosting layered in between. I was really tempted to use a peanut butter frosting, but for the sake of my husband I used the cream cheese. The combination of banana and cream cheese reminded me of individual banana pudding (in a good way)! They were delicious. Next time, I think I will make half with the cream cheese and half with peanut butter so I can decide which is my favorite!

Have a wonderful weekend!

Banana Whoopie Pies

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2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mashed ripe banana

1/2 cup sour cream (or Greek yogurt)

4 oz. unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla

8 oz cream cheese, softened

1 cup confectioners’ sugar, plus more for dusting

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper.

Sift flour, baking powder, baking soda, and salt in a small bowl.

Combine banana and sour cream in another bowl, mashing well.

Beat butter and sugars with mixer on medium high speed until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in two additions, alternating with flour mixture.

Using a 1 inch cookie scoop, scoop out batter on to the baking sheets, spacing 1 1/2 inches apart. Bake until edges are golden, about 12 minutes.

Slide parchment with cookies onto wire racks. Cool completely before frosting.

To Make Cream Cheese Frosting:

Beat cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla until smooth. Pipe or spoon 1 tablespoon of frosting onto the flat sides of half the cookies. Sandwich with remaining cookies. If desired, dust with confectioners’ sugar before serving.

Store in the refrigerator until ready to serve.

Source adapted from: Good Things Catered

Snickerdoodle Cookies

It's Friday once again and July is almost over... can you believe it? I feel like I haven’t taken enough advantage of the summer yet and it is almost over. This is another recipe from my mom, filled with lots of childhood memories. Snickerdoodles are best known for their unique ingredient, cream of tartar. The cookie is similar to a sugar cookie, rolled in cinnamon and sugar before baking. My mom always let me roll the dough in the cinnamon and sugar mixture, which was always my favorite part! Some prefer a snickerdoodle that is baked until crispy. My preference is a soft, chewier snickerdoodle. Try it both ways and decide your preference, either way it is still a favorite cookie of mine. If you already have a snickerdoodle cookie recipe, try the pie version for another sweet variation.

Snickerdoodle Cookies

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For the Cookies:

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon soda

1/2 teaspoon salt

Cinnamon Sugar mixture:

2 tablespoons sugar

2 teaspoons cinnamon

Preheat the oven to 400 degrees.

Whisk together the flour, cream of tartar, soda, and salt in a medium bowl and set aside.

Cream together the shortening and sugar. Add the eggs. Stir in the flour mixture, beating on low speed just until flour is blended.

In a small bowl, combine the sugar and cinnamon. Scoop 1 inch balls of dough and roll in the cinnamon-sugar mixture.

Place dough on cookie sheets about 2 inches apart and bake for 8 to 10 minutes.

Let cookies set on baking sheet for 2 to 3 minutes before removing to a cooling rack.

Chocolate Chip Cookies

Chocolate chip cookies are nothing new. Everyone has the own version and preference when it comes to a chocolate chip cookie. I will admit, growing up I didn’t really have much attachment to chocolate chip cookies. There were so many other cookies I preferred. When I did crave them, I loved the Pillsbury version better than the any homemade version. What was I thinking? I happened to marry a man that is highly addicted to chocolate chip cookies and must have them as often as possible. I have tried several variations to the recipe, but my favorite so far comes from the lovely Dorie Greenspan. When cooked perfectly, the cookies have a crispy, but not overly done outside and a gooey, soft center. If I’m just making a batch for two, I like to make the whole recipe and then individually freeze the rounded dough by placing on a lined sheet pan and allowing to freeze individually before placing in a freezer-safe bag. The dough can be taken straight from the freezer to the oven, with an increased baking time of one to two minutes.

 

Chocolate Chip Cookies

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2 cups all purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup light brown sugar, packed

2 teaspoons vanilla extract

2 large eggs

12 oz bittersweet chocolate, chopped or 2 cups store-bought chocolate chips or chunks

1 cup finely chopped walnuts or pecans, optional

Preheat the oven to 375 degrees. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, or until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in three portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in chocolate and nuts.

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies, one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine! Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of dough, cooling the baking sheets between batches.

Source: Baking from My Home to Yours by Dorie Greenspan

Chocolate Chunk – Mocha Cookies

It’s FRIDAY! Don’t you just love four day weeks at work?!? The week just goes by so much smoother and faster. So, I decided to make these cookies on a whim over the weekend. I wasn’t expecting anything more than a chocolate cookie, which I guess is a good way to be pleasantly surprised. This cookie was definitely chocolaty , so much so that if I ate more than two at a time I would go into shock! Just kidding, but seriously this cookie is full of goodness, very similar to a brownie, but in cookie form. Each bite is a pillow of chocolate with chunks of more chocolate, topped with even more chocolate…get the idea!

Chocolate Chunk-Mocha Cookies

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For the Cookies:

2 ¼ cups all purpose flour

2/3 cup unsweetened cocoa

1 teaspoon baking soda

¼ teaspoon salt

1 cup butter, room temperature

¾ cup granulated sugar

2/3 cup brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

1 ¼ cup semisweet chocolate chips or chunks

For the Mocha Frosting:

¼ cup unsweetened cocoa

¼ cup hot strong brewed coffee

¼ cup butter, melted

1 teaspoon vanilla extract

3 ½ cups powdered sugar, sifted

To Make the Cookies:

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt in a bowl.

In another bowl, beat butter, sugars, and vanilla extract at medium speed with an electric mixer until creamy. Add eggs, one at a time, being just until blended after each addition. Gradually add in the flour mixture, beating at low speed until blended. Stir in chocolate chips/chunks.

Drop dough by heaping tablespoonfuls onto baking sheets. Bake cookies for 10 to 12 minutes, or until puffy. Cool on baking sheets for 2 minutes before removing to wire racks. Let cookies cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting.

To Make the Frosting:

Stir together cocoa, coffee, butter, and vanilla extract until smooth. Gradually add powdered sugar, stirring until creamy.

Source adapted fro: www.myrecipes.com

Lemon Ginger Drop Cookies

You may remember the Ginger scones I posted about last month. I still had some crystallized ginger in the pantry to use up so I decided to try a new cookie recipe. I made the cookies the same night as the Lemon Chicken Pasta and they didn't stay in the cookie jar for long! I baked the cookies a little longer than I like (unintentionally), but it actually worked out better. The crunch of the cookie along with the amount of ginger was perfect. The ginger was present in each bite and worked well with the lemon. I'm always excited for a new cookie recipe and this one will definitely be making future appearances!

Lemon Ginger Drop Cookies

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1 stick unsalted butter, room temperature

3/4 cups plus 2 tablespoons sugar, and more for sprinkling

1 large egg

1 tablespoon freshly grated lemon zest

1 1/3 cups all purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup diced crystallized ginger

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Place 3/4 cup sugar in a mixing bowl. Add zest and rub with sugar until fragrant and damp. Cream butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl. Add egg; mix on high speed to combine.

In a small bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.

Drop about 2 teaspoons of batter on baking sheet. Bake for 7 minutes. Pull out trays, sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack, let cool for 15 minutes.

Source: Food Librarian, originally from Martha Stewart Living, December/January 1995/1996

Red Velvet Whoopie Pies

I'm always up for making something new so when we recently had a few students over for dinner I asked for desserts ideas. Red Velvet cake was the first request and while I could have made a cake or cupcakes, I couldn't resist trying something a little different. I first made Whoopie pies back in March and while I must admit the chocolate and peanut butter combination is still my favorite, the red velvet was pretty good too. The pies have everything you know and love about red velvet, nestled between a cream cheese filling, it’s too tempting to resist!

Red Velvet Whoopie Pies

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For the pies:

2 cups all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons unsalted butter, room temperature

1 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup buttermilk, room temp

1 oz red food coloring

For the Frosting:

8 oz cream cheese

5 tablespoons unsalted butter, room temperature

2 teaspoons vanilla extract

2 1/2 cups confectioners’ sugar

Preheat oven to 375 degrees.

To make pies:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In the bowl of  a stand mixer fitted with the paddle attachment or using a regular hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Drop 1 1/2 tablespoons of batter onto prepared baking sheets lined with parchment paper, spacing 2 inches apart. Bake 7 to 9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the Filling:

In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2 to 3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Transfer the frosting to a clean pastry bag fitted with a plain, round tip.

To assemble Whoopie Pies:

Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

Source: Annie’s Eats, cookies originally from Better Homes and Gardens, December 2008; frosting originally adapted from Confections of a Foodie Bride

Sugar Cookies with Royal Icing

I have shared before my favorite sugar cookie, Dorie Greenspan’s All-Occasion sugar cookie, but I haven’t said much about how to make and use royal icing to decorate the cookies. I had so much fun making these sugar cookies for the baby shower. I know there are actual onesie cookie cutters out there, but due to my lack of planning I didn’t have time to order one before the shower, so I improvised and didn’t have to purchase a thing! These cookies are an all around win for me…they are super fun to make and decorate and good to eat too! Royal icing uses an ingredient called meringue powder. I was unfamiliar with this ingredient until my Wilton cake courses. The powder can be found at many craft stores such as Hobby Lobby, Michaels, and/or AC Moore. Since I was in a time crunch, I didn’t get to take pictures of the process, but I do know of a good tutorial, so if you are a picture person click here.

Royal Icing

4 cups powdered sugar

2 tablespoons meringue powder

6 tablespoons water

Mix all ingredients on low speed until incorporated. Add more water of icing is too stiff. If you are going to color the icing, divide the icing into a separate container for each color.

Place icing into piping bag and outline the cookies with desired colored icing. Let icing dry before moving to the next step.

Using desired color for filling, start adding more water into the icing, until it reaches an almost liquid consistency. Squeeze icing onto cookie and use a toothpick to distribute the icing evenly, making sure all areas are covered. Let icing dry before adding any additional detail to the cookies.