Family Favorites · New Favorite

Levain Bakery Chocolate Chip Crush Cookies

Daughter Megan found this recipe and shared this mega cookie with me.  I have never heard of Levain Bakery in NYC but if I ever get back to the City, I will try to go! The cookies are delicious!

A batch of these cookies would make a wonderful Father’s Day present, or if you aren’t a baker, you could order them from the bakery!  Slightly warmed in the microwave, topped with vanilla ice cream, it would be a wonderful dessert for two or more!

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

1 cup Cold Butter cut into small cubes
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 1/2 cups Cake Flour*
1 1/2 cups Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts roughly chopped

  • Preheat oven to 410 degrees.
  • In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  • Add eggs, one at a time, mixing well after each one.
  • Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
  • Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
  • Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Recipe Notes

*can substitute all-purpose flour for cake flour

*Levain Bakery has stated they don’t use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.

Recipe from Modernhoney.com

New Favorite

Mexican Chocolate Snickerdoodles

My first time to host Bunco and I decided to go with a Mexican themed menu including Chile Pie, peach and tomato salsa with chips, Mexican Chocolate Snickerdoodles, salad and watermelon.  I grew up eating traditional snickerdoodles and this is a great new twist on that recipe.  If you’re a chocolate lover, you will enjoy this cookie!

MEXICAN CHOCOLATE SNICKERDOODLES

½ cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1 tsp. cream of tartar
½ tsp baking soda
½ tsp. salt
¼ tsp. cayenne pepper
2 eggs, room temperature
1 tbsp. vanilla extract
½ cup unsweetened cocoa
2¼ cups all purpose flour

Cinnamon Sugar Coating

¼ cup granulated sugar
2 tsp. ground cinnamon

  • Preheat oven to 350F.
  • In a large mixing bow, beat the butter and sugars together until nice and fluffy.
  • Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
  • Beat in eggs, one at a time, followed by the vanilla extract.
  • Stir in unsweetened cocoa and flour just until combined.
  • Combine sugar and cinnamon in a small bowl.
  • Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm.
  • Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
  • Store cookies in an airtight container for up to 5 days.
 
Family Favorites · Holidays · New Traditions

Sugar Cookies for Valentine’s Day

Sugar cookies for Valentine’s Day is such a treat. I’m usually not a big fan of actually making them (but always a fan of eating them) because of the work involved.  This year, however, I was motivated and found the process fun…walk down memory lane. The cookie recipe came from my sister, Carolyn.  She made these when her kids were younger and I loved them.

 

My kids and I started a tradition last year of gathering around Valentine’s Day for a group dinner and, this year, the cookies will be our dessert.  I loved cutting out the smaller hearts for the little ones.  We need to enjoy it because who knows when I’ll be motivated once again!

SUGAR COOKIES

3 cup sifted flour
2 teaspoons baking powder
1 scant teaspoon baking soda
1/2 teaspoon nutmeg
1 cup shortening (butter, Crisco, etc.)
2 eggs
1 cup sugar
4 tablespoons milk
1 teaspoon vanilla

  • Sift flour, baking powder, baking soda, and nutmeg in a bowl.  Cut in shortening.
  • In a separate bowl beat eggs.  Add sugar, milk and vanilla.  Beat well.
  • Pour egg mixture into flour mixture and mix well.
  • Chill dough for at least one hour (I chilled overnight).
  • Roll out 1/2 dough on floured surface and return remaining dough to refrigerator until ready to roll out.  (I found the dough a bit sticky so used quite a bit of flour while rolling out).  Cut into desired shapes.
  • Optional:  At this point you can sprinkle with decorative colored sugar if you don’t want to ice the cookies. I did this for half of the recipe.
  • Bake cookies on ungreased baking sheet at 375 degrees for about 7 minutes or until a light brown on the edges.

CREAMY ICING:

3 cups powdered sugar
1/2 teaspoon vanilla
4-6 tablespoons cream (or half and half)
drop or two of red food coloring (to reach the desired color of pink or red)

  • Blend ingredients together to make an icing with a thin consistency.  This will be enough icing for the entire cookie recipe.  I made half of the icing recipe and iced half of the batch.

 

New Favorite

Oatmeal Craisin White Chocolate Chunk Cookies

Cookies with oatmeal have a wonderful chewiness that I love. This recipe came from the package of Craisins I purchased at Costco.  They were a wonderful treat shared with friends and family.

OATMEAL CRAISIN WHITE CHOCOLATE CHUNK COOKIES

2/3 cup butter or margarine, melted
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats (I used quick cooking)
1-1/2 cups flour (I substituted 1/2 of the flour with almond flour)
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups Craisins (Dried Cranberries)
2/3 cup white chocolate chunks or chips

  • Preheat oven to 375 degrees.
  • Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
  • Add eggs, mixing well.
  • Combine oats, flour, baking soda and salt in a separate mixing bowl.
  • Add to butter mixture in several additions, mixing well after each addition.
  • Stir in dried cranberries and white chocolate chunks.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake for 10-12 minutes or until golden brown. Cool on wire racks.  Makes about 3 dozen cookies.

Adapted from Ocean Spray Oatmeal Craisins White Chocolate Chunk Cookies

Family Favorites · Holidays

Peanut Blossoms…with a kiss for your Sweetheart

Peanut butter and chocolate are a combination made in heaven.  What a perfect way to treat your Valentines with a sweet treat for Valentine’s Day. While Peanut Blossoms are also a Christmas favorite at my house, they are good all year long.

My 11.5 year old Golden Retriever likes them, too…helping himself to a few dozen stored in a canister on my counter.  I’m lucky he has an iron stomach! No more Peanut Blossoms for Big Bad Joe this year!

PEANUT BLOSSOMS

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
1 bag chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

Family Favorites · My Roots

Peanut Blossoms…a Valentine’s kiss!

Peanut Blossoms have been a family favorite since I was a child.  I loved them, my children love them and the tradition continues.  What beats the combination of peanut butter and chocolate!  It seems fitting to make a batch of peanut blossoms for your sweetheart with the famous Hershey KISSES as Valentine’s Day approaches.

I was curious about the origin of Hershey’s Kisses.  Per Wikipedia, Hershey’s Kisses milk chocolates were introduced in 1907. The candy got its name because the machine made kiss sounds as the chocolate kiss is created.

These cookies are good anytime of year.  What is sweeter than a Valentine’s ‘kiss’!

PEANUT BLOSSOMS 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
chocolate stars or chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

New Favorite · Vegan · Vegetarian

No Bake Energy Bites

No Bake Energy Bites were another Pinterest find.  They sounded delicious, somewhat healthy, and easy. They remind me so much of the no-bake chocolate cookies we made when I was a kid (and for my kids).

I added cinnamon to the recipe and also rolled some of them in oatmeal, just to add a little visual interest. Next time I plan to add some chopped walnuts, almonds or sunflower seeds.

Energy bites any time of day for energy or when your sweet tooth is getting the best of you!

No Bake Energy Bites

1 cup dry oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
1/2 teaspoon cinnamon

  • Mix all ingredients together.
  • Roll into balls and refrigerate. You can also roll the bites in the oatmeal again to coat (optional).

Adapted from:  http://www.gimmesomeoven.com/no-bake-energy-bites/

Family Favorites · New Traditions

Peppermint Buttons just in time for Christmas!

Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor.  Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon).  It’s easy, refreshing, and soooo yummy.

Peppermint Buttons
Peppermint Buttons

PEPPERMINT BUTTONS

1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies

candy canes to crush
candy canes to crush
Crushed candy canes
Crushed candy canes
  • To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
  • In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
  • In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
  • Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
Peppermint Buttons ready for the oven
Peppermint Buttons ready for the oven
  • Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
  • Yield: 120 1 inch cookies
Family · Family Favorites

Cracker Jack Cookies … a favorite recipe from my sister’s recipe box

A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies
  • Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
  • Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.