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Pretty Princess Puff Cookies Recipe

February 21, 2012 By 11 Comments

With all my Blah feelings I’ve been doing a lot of extra backing and eating, and eating and baking. Today we had more chocolate covered strawberries and last week I made peanut butter popcorn. MMMMM, I’m trying to eat my way into happiness. And you get to reap the benefits too with my recipes. I let Zoe do almost the entire recipe this time. I did the eggs and she did the rest. (this recipe was taken from the cookbook Pink Princess Cookbook, Zoe got for Christmas)

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Beat three egg whites until soft peaks form

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Then you add sugar and flavor of your choice and some gel dye if you choose, we didn’t have any dye and beat until stiff peaks form. Scoop out onto a foiled cookie sheet.

 

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Let the kids put sprinkles on of any kind and to their heart’s desire

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And more sprinkles

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and more sprinkles

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Pretty Princess Puff Cookies Recipe

Ingredients:

3 eggs
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla or other flavor
2 or 3 drops pastel gel food coloring
LOTS OF SPRINKLES

Directions:

Preheat the oven to 250 degrees

Line 2 cookie sheets with foil (easy clean up)

IN a large bowl beat 3 eggs until soft peaks form

With the mixer on, slowly add the sugar a spoonful at a time.

Then Add the tartar, extract and food coloring

Continue beating until stiff peaks form

Spoon mounds of mixture onto the cookie sheets, spacing them 1/2 an inch apart

Sprinkle with sprinkles

Place both cookie sheets in the oven and bake for an hour

Turn the oven off and leave the oven door closed for 10 minutes

Remove puffs from foil and let cool, store in an airtight container.

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Pomegranate Cranberry Sugar Cookies Recipe

February 15, 2012 By 22 Comments

How many ways can you dress up a plain sugar cookie? We’re discovering that you can do so many different things with one simple recipe. To make these cookies you need to use your favorite sugar cookie recipe and then make an extra special icing, to use as filling or just as icing. For these cookies we used the Krusteez sugar cookie mix we purchased at Costco. Inspiration for this recipe was found at TheFoodNetwork.

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Pomegranate Cranberry Sugar Cookies Recipe

Ingredients:

1 recipe sugar cookie mix
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/2 cup confectioner’s sugar
1 tablespoon pomegranate cranberry juice
Small pink & white sugar hearts, for decorating

Equipment: 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

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Directions

Prepare dough as directed on your recipe or package and chill for 2 hours.

Preheat the oven to 375 degrees F.

Sprinkle the table and rolling pin with confectioner’s sugar and roll out dough to 1/8-inch thick. Or put in a cookie sheet, or baking pan flat to cook a solid cookie. cookie 1

If you try rolling out the dough follow these directions.

Move dough frequently to prevent it from sticking and add more confectioner’s sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.

Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner’s sugar, and pomegranate juice until smooth and fluffy.

Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie.

Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together. Or Sprinkle generously with heart sprinkles.

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We don’t always end up with the same result but the taste of these cookies ended up being amazing. I don’t recommend eating the icing by itself but I do enjoy the end product no matter what it ends up looking like. YUM!

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Tasty Treat Thursday Adorable Carrot Cake Cookies Recipe

October 6, 2011 By 57 Comments

We have a local farm spitting out great carrots though I’ve heard carrots are best after the first frost then they get some real sweetness to them. Nevertheless, I got 2 bunches from the farm specifically for making a carrot cake. Then my 4YO had a request; he’d like cookies instead … challenge accepted. Here is my recipe for Carrot Cake Cookies.

Carrot Cake Cookies

 

Adorable Carrot Cake Cookies Recipe

Ingredients:

2 eggs
¾ cup milk
¾ cup applesauce, unsweetened
4 Tablespoons butter, unsalted and softened, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup + 2 Tablespoons brown sugar, divided
1 cup flour
½ cup wheat germ
½ cup quick oats
¼ ground flaxseed
2 cups (shredded) carrots
1 cup raisins
1 cup Bob’s Red Mill coconut, shredded unsweetened
16 ounces cream cheese
1½ cups powdered sugar
1 Tablespoon milk (2% or higher)

Directions:a dozen Carrot Cake Cookies

1. Preheat oven to 350oF. Grease your cookie sheets.

2. With your Kitchen Aid Stand Mix using the whisk attachment mix together eggs, milk, applesauce, 3 Tablespoons butter and extracts. While in stir mode add in cinnamon, baking soda and 1 cup brown sugar.

3. Wash carrots and remove greens with ¼ inch top of carrot.

4. Stop mixer and add shredding attachment to your Kitchen Aid Stand Mixer. Drop in flour, wheat germ, oats, and flaxseed into bowl with wet ingredients. While stirring in bowl, shred carrots.

5. Stop mixer and add carrots, raisins, and coconut to mix and stir until they appear throughout the dough.

6. Drop cookies onto baking sheet. Cook for 12 minutes or until golden brown. Regrease your cookie sheet for each batch!

7. In the meantime, boil carrot tops for 8 minutes or until tender enough to pierce with a fork. Quickly drain fluid and run cold water over tops. Place tops in a skillet with 1 teaspoon butter and 2 Tablespoons brown sugar.

8. While everything is cooling, whip together cream cheese, powdered sugar, and milk.

9. When cookies and carrots are cool, frost cookies and decorate with carrot tops.

Yields 4 Dozen

 

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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A Little Healthy Chocolate Chip Cookie Recipe

September 30, 2011 By 37 Comments

This is just the best comfort food made to my liking – a little healthier (not much). But it’s the way I make them for my family and we like them, I hope you do too.

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A Little Healthy Chocolate Chip Cookies Recipe

Ingredients:

½ cup light brown sugar
½ cup sugar
1 cup unsalted butter, softened
¼ teaspoon salt
1 teaspoon almond extract
½ Tablespoon baking soda
2 large eggs
½ cup ground flaxseed
½ cup wheat germ
1½ cup flour
½ cup quick oats
1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350oF.

2. Cream together sugars and butter. Add salt, almond extract, baking soda and eggs. Add flaxseed, wheat germ, flour and oats. When well combines add in chips and stir until they appear throughout the batter.

Drop tablespoons of batter onto cookie sheet. Cook for 10 minutes or until golden brown.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Tasty Treat Thursday Low Sugar Bob’s Red Mill Granola Oat Cookies Recipe

September 8, 2011 By 23 Comments

When I made my High-Altitude Chocolate Cake I told you all that my FIL likes low sugar desserts. These cookies are for him; so if you’d like then add ½ cup more of sugar or for some natural sweetness add raisins.

 

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Low-Sugar Bob’s Red Mill Granola Oat Cookies Recipe

Ingredients

1 cup unsalted butter, softened
½ cup light brown sugar
½ teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 cup flour
2 large eggs
½ cup wheat germ
½ cup ground flaxseed
2 cups quick oats
1 cup Bob’s Red Granola (any desired flavor, I used natural)

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Directions:

1. Preheat oven to 350oF.

2. Cream together butter and sugar. Add vanilla, baking soda, and cinnamon. While mixing drop in ½ cup of flour, then egg, repeat. Add wheat germ then flaxseed in the same way. Then add
oats and granola.

[Stir in optional items such as 1 cup of chocolate chips or raisins. Stir well.]

3. Bake for 8 minutes or until golden brown.

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I rolled my dough into balls; these cookies keep their shape so make flat or drop cookies for whatever you desire as a shape after baking. My whole family (including the kids) loved this low-sugar option. I made half with the patch without raisins and half with, so this is another option for your family to enjoy!

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe

August 25, 2011 By 30 Comments
Oh how I love to look at Summer’s recipes. She sent me this week’s recipe and I can’t wait to try it. I know the kids are going to love it too. What do you think, want some chocolates?

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“Breaded” Salted Caramel Chocolates Recipe

 

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Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe
5.0 from 3 reviews
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Author: Summer Oleksy
Ingredients
  • 1 cup brown sugar
  • 1 cup butter, softened or melted
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • 1¼ cups flour
  • cup oatmeal
  • cup ground flaxseed
  • cup wheat germ
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1½ cups dark or semisweet chocolate chips
  • cup caramel bits
Directions
  1. Preheat oven to 350oF. Grease cookie sheet with a light amount of butter.
  2. In your Kitchen Aid stand mixer with Flat Beater attachment. Cream together sugar and butter. Mix in extracts.
  3. Add in flour, oatmeal, flaxseed, wheat germ, salt and soda. Stir until crumbles form.
  4. Drop in eggs. Mix completely.
  5. Add chips and bits using only the “stir” setting or mix in with wooden spoon until they appear throughout the dough.
  6. Cook for 10 minutes or until edges appear golden brown. Cool on pan for 2 minutes before removing to a cooking rack or counter top.
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Tasty Treat Thursday: I Want Marshmallow Cookies Mom

July 7, 2011 By 9 Comments

My son loves sweets; he gets it honest enough. We always seem to have marshmallows on hand – s’mores in the summer and hot cocoa in the winter. My sons love marshmallows. My children also know what I love to bake and cookies are easy enough to throw together and slap into the oven, and they cook so quickly … it’s immediate gratification! My 4YO has been asking for weeks now for marshmallow cookies. I thought he’d drop it but he hasn’t. So today I decided to make some. I thought long and hard about what type of cookie to make and in the end (this time) I decided to settle on making a honey cookie with marshmallows and chocolate mixed in.

marshmallow cookie

This ended up making 3 dozen for me and I did roll each cookie into a ball for placement and cooking. This recipe makes a sticky dough and a fluffy cookie. ENJOY!

Marshmallow Cookie Recipe

INGREDIENTS:
2 eggs
¼ cup unsalted butter, softened
1 cup honey
½ cup Agave
½ cup CalNaturale svelte spiced chai
2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup quick oats
½ cup wheat germ
½ cup ground flaxseed
2 cups mini-marshmallows, frozen
1 cup semi-sweet chocolate chips

clip_image004DIRECTIONS:

1. Preheat oven to 350oF. Grease cookie sheet.

2. Mix all ingredients except marshmallows and chocolate. When well combined add marshmallows and chocolate chips; dough is very sticky, use the “stir” speed on your Kitchen Aid stand mixer to help mix-in the final two ingredients.

3. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Remove promptly from cookie sheet and allow to cool on wax paper for 20 minutes before moving to serving dish.

About Summer:

Summer is the President of our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

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Chocolate Filled Rain Drops Cookie Recipe

June 29, 2011 By 22 Comments
I had to come up with a cookie that represented my state and well, it’s all in the title. It rains quite a bit here in the Pacific Northwest State of Washington so I figured I’d make rain quite a bit of fun. I combined two of my favorite things, Yellow Cake Mix Cookies and Ganache to make these decadent Chocolate Filled Rain Drop Cookies. If you like this recipe you should feel free to vote over at Better Home & Garden Facebook Page.

Chocolate Filled Rain Drop Cookies

Chocolate Filled Rain Drops Recipe

Chocolate Filled Rain Drops Cookie Recipe
4.0 from 1 reviews
Print
Recipe Type: Dessert
Author: Louise Bishop
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 1 box yellow cake mix
  • 1 1/2 cup M&M Candies
  • 1/3 cup oil
  • 2 eggs
  • 8 table spoons Heavy Whipping Cream
  • 2 cups chocolate chips
Directions
  1. Heat oven to 350
  2. Mix yellow cake mix, oil and 2 eggs in a bowl with mixer.
  3. Then add the M&M’s and mix by hand.
  4. Spoon out onto a cookie sheet
  5. Cook for 8 – 10 minutes
  6. Let cool on wire rack
  7. Combine heavy whipping cream and chocolate chips in a microwave safe bowl
  8. Microwave 30 seconds
  9. Stir
  10. Repeat until well mixed
  11. Spoon ganache onto the bottom of one cookie
  12. Top with another cookie
  13. Refrigerate for an hour
  14. Serve
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Tasty Treat Thursday: Kiss Me I’m Irish, Hug Me I’m Not Cookie Recipe

March 10, 2011 By 11 Comments

This is my take on the “Peanut Butter Blossoms” that are popularly made at Christmas time for cookie exchanges and such. This week is my kid-friendly St. Patrick’s Day snack; next week will be my adult snack (though your children might enjoy it too). If you have a child allergic to peanut butter or if you desire to make these for a peanut-free/nut-free school investigate their policy on sunflower seed butter (which you can get at many national grocery stores, if you’re having trouble finding it check Trader Joe’s or your favorite “health food” store). Also wheat germ has a nutty taste so you could increase the wheat germ in your recipe by ¼ cup and reduce the flour but the same amount.

Peanut Butter Blossoms

Kiss Me I’m Irish

INGREDIENTS
1 ¼ cup whole wheat flour
¼ cup wheat germ
¼ cup ground flaxseed
1 teaspoon baking soda
½ teaspoon salt (omit if you use salted butter)
½ cup sugar (plus extra (about ¼ cup) for coating balls
½ cup firmly packed brown sugar
½ cup unsalted butter, melted or room temperature
½ cup natural, organic creamy peanut butter*
1 egg (I get my eggs from a friend and neighbor, Angie)
2 tablespoons milk
1 teaspoon vanilla extract
24 Hershey Kisses® candies, unwrapped
24 Hershey Hugs® candies, unwrapped

DIRECTIONS

1. clip_image004Combine all ingredients, except extra sugar for coating and Hershey candies, into a large mixing bowl. Mix until dough forms.

2. Shape dough into balls about the side of a whole walnut. Roll balls in extra white sugar and place on ungreased cookie sheets.

3. Bake at 375oF for about 10-12 minutes (or until golden brown).

4. After cookies are baked immediately press Hershey candies into tops firmly. Cookies may crack around the edges a little.

If you enjoy them fresh the chocolate will be a yummy goo. For storing allow chocolates to harden.

*If you don’t use a natural, organic don’t substitute with a low-fat peanut butter as it’s more crumbly and balling the cookies for cooking will be hard as the dough won’t come together easily and even when placing the candies at the end my cause unfixable braking of the cookies.

Cooking with Peanut Butter Tips:
- Warm the cup you’re using to measure the peanut butter for easy removal of the peanut butter; I run the faucet warm and let the water run into the cup.
- I like to purchase natural peanut butters (only containing peanuts and maybe salt). You have to stir these butters, but I buy in advance and invert the jar. The oil then runs to the bottom (which is currently the top) and allows the oil to become more evenly distributed through the peanut butter.
- To prepare your peanut butter jars for recycling fill the empty jar with water and allow to soak for at least half an hour. When your dishwasher is becoming full dump the peanut butter water down your sink and load jar into washer just like a drinking glass. The jar will come out clean without all of the waste of time and soap and water, and will save you some dish-pan hands.

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