100th Birthday Cake Oreo Cookies & New Blog Design

Did you notice my new awesome blog design?  Ashton from Something Swanky not only creates original and drool worthy desserts...she also creates custom blog designs.  Ashton took my vision and made it come to life at a very affordable price.  I just LOVE opening up my blog every morning and seeing the cheerful colors and polka dots!  You can see more examples of  Ashton's custom blog designs here under the Design Gallery on the right side bar.   Go visit Something Swanky's Etsy Shop to get started!  

I'm working on creating a visual recipe index, but for now, you can find recipes by browsing the categories on the right or using the search box.  There's a new "Printer Friendly" button at the end of each post where you can choose to remove the images and delete my ramblings so you are left with just the recipe to print.

Now...let's talk about the Birthday Cake Oreo Cookies!  Aren't they pretty?

I walked into Super Target for my weekly grocery and household shopping, and I saw these on the front aisle of good snack food.  Oreo is celebrating 100 years of the best cookie ever with these Birthday Cake Oreos.

I've made moist Homemade Oreos before using cake mix, but this homemade version is from scratch using a chocolate cookie recipe from My Kitchen Addicition.  I created the filling that tastes like birthday cake by  adding cake mix and french vanilla creamer to homemade buttercream frosting.  The chocolate cookies are not very sweet on their own, but when combined with the filling, they are amazing!

Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 tsp pure vanilla extract

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

pinch of salt

In a large stand mixer bowl, cream together the butter and sugar until light and fluffy.  Add the egg and vanilla and beat until combined.  

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.  Add to the wet ingredients and mix just until combined.

Divide the dough in half, shape into disks, and wrap in plastic wrap.  Refrigerate for 1 hour.

After the dough has chilled, preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.

Take one disk of cookie dough and roll out on lightly floured work surface to about 1/4 inch thickness.  Cut into desired shapes and place on prepared cookie sheets.  Bake for 12 minutes, then transfer to wire rack to cool completely.

Birthday Cake Filling:

1/2 cup (1 stick) unsalted butter, softened

1/4 cup Crisco shortening

1 Tbsp pure vanilla extract

1 cup yellow cake mix, sifted

3 cups powdered sugar, sifted

5 Tbsp french vanilla creamer (half n half, cream, or milk can be used)

1/2 cup sprinkles

In a large stand mixer bowl, cream together the butter, shortening, and vanilla until smooth.  Add the sifted cake mix and powdered sugar.  Slowly turn on the mixer and add the creamer.  Add more creamer if needed to make thick frosting.  Add the sprinkles and mix just until incorporated throughout.

Assemble the cookies by piping a thick layer of frosting on the bottom of a cookie and placing another cookie on top.  You can add more sprinkles to the sides of frosting by hand or by rolling into sprinkles.  Enjoy!

Be sure to grab a new button too!  The html code is on my right sidebar.

Cake Batter Truffles

I've made Red Velvet Cake truffles, Oreo truffles, and Peppermint Brownie truffles.  But these truffles deserve a standing ovation.  They are absolutely incredible.  Seriously, they taste like cake batter cookie dough, and who doesn't like cookie dough!  I found this recipe at Chef In Training.

I made a batch of these truffles for our Christmas Eve party.  We always have family over to hang out, eat dinner, sing Christmas songs with the kiddos, make cookies for Santa and food for his reindeer.  It was a fun night that lasted long into the am, so I bet the sugar helped us stay focused while putting together tons of toys for our girls after they went to bed.

Truffle Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles

Truffle Coating:

16 oz. Vanilla flavored white almond bark, or white candy melts
Sprinkles for decoration

In a large stand mixer, beat together the softened butter and sugar.  Add the flour, cake mix, vanilla, salt, and milk and mix just until combined.  Add the sprinkles and gently stir.  Put bowl in refrigerator to chill dough for 15 minutes.

Roll dough into 1 inch balls and place on parchment lined cookie sheet.  Place in freezer for 30 minutes. 

Melt almond bark or candy melts in the microwave.  Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet.  Immediately top with sprinkles.  Store truffles in refrigerator in airtight container until ready to serve.  Enjoy!

Happy Holidays ~ Chocolate Chip Peppermint Cookies

Merry Christmas Eve!  Celebrate with some of my signature Thick and Chewy Chocolate Chip Cookies filled with peppermint.  I used all milk chocolate chips, added peppermint extract, and pressed crushed candy canes into the dough.  The candy canes melt into the dough but keep their great crunchy texture.

Ingredients:

1 1/2 sticks unsalted butter (3/4 cup), melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
2 cups Ghirardelli milk chocolate chips (1 package)
candy canes, crushed into small pieces

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

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

Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs, vanilla, and peppermint extract and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.  Press some of the crushed candy cane pieces into the top and sides of dough.

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!

Happy Holidays!

Peppermint Brownie Truffles

Let me introduce you to my new favorite truffles...these little fudge peppermint brownie bites are dipped in milk or white chocolate and garnished with crushed peppermint candy canes.  It's not too late to add these sweet treats to your Christmas and New Year's dessert trays.  Or pack them up in a cute little tin box and surprise your neighbors and friends.

Peppermint Brownie Truffles

and

Oreo Truffles

Ingredients:

1 box brownie mix plus ingredients to make, per package instructions
1/2 tsp peppermint extract
1/2 cup chocolate fudge frosting
Wilton white or milk chocolate melts or Almond Bark
Crushed peppermint candy canes

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray. 

Mix brownie batter per package instructions.  Pour into prepared pan and bake per package instructions.  Let cool completely.  Use a fork to break up the baked brownies.

In a large bowl, use a large spoon to mix together the brownies, peppermint extract, and frosting.  You can refrigerate the mixture to make forming the brownie balls easier.  Form brownie truffles (2 tsp) and place on wax paper lined sheet tray.  Place in freezer for at least 1 hour to set up.

Melt chocolate melts or almond bark in microwave safe bowl.  Dip each brownie truffle in melted chocolate, use a spoon to remove, place back on sheet tray, and garnish with crushed candy canes right away (chocolate firms up quickly on the frozen brownies).

Store in an airtight container at room temperature or in the refrigerator.  Enjoy!

Chocolate Chip Cookie~Double Stuf Oreo~Brownie Bars

These sweet treats are very decadent and perfect for the holidays.  The bottom layer is homemade cookie dough, then a layer of Double Stuf Oreos with caramel drizzled on top, which is topped with boxed brownie batter.  I found this recipe over at Betcha Can't Eat Just One, which is the perfect title for Katie's blog.

I made these as a "Thank You!" for my husband's  friend's wife who stood in line at 5:00am on black Friday to purchase a new electric smoker for our patio. Thanks again Dee!

Cookie Dough Layer:

1 cup unsalted butter, softened
1 cup sugar
3/4 cup brown sugar
2 eggs
1 T pure vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
pinch of salt
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Spray a 9x13 baking pan with non-stick cooking spray, line with parchment paper leaving an overhang, and spray parchment paper with cooking spray. (You can never be too careful).

In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.  Add the eggs and vanilla and mix until incorporated.  Add the flour, baking soda, and salt and mix just until combined.  Stir in the chocolate chips.

Spread the cookie dough in an even layer by pressing into the bottom of prepared pan.

Oreo Cookie Layer:

1 package Double Stuf Oreo cookies
1/2 cup caramel sauce (I used Hershey's), or dulce du leche

Place the Oreos in a single layer over cookie dough.  Drizzle with caramel sauce or dulce du leche sauce.

Brownie Layer:

1 Box family size Brownie mix, plus ingredients to make (oil, eggs, water)

Follow directions on box to prepare brownie batter.  Spread on top of Oreo cookie layer in an even layer using spatula.

Bake for 45-50 minutes.  The brownies should look slightly gooey in the middle and will set up when cooling.  Cool on wire rack for 20 minutes.  Remove from pan by lifting the parchment paper out and cut into bars.  Enjoy! 

Chocolate Chip Reese's Peanut Butter Cup Skillet Cookie

I found another way to use my favorite 10 inch cast iron skillet.  This big cookie gets crispy around the edges and stays nice and gooey in the middle.  Serve it up with a scoop of vanilla ice cream and caramel sauce and your sweet tooth will be satisfied.  Recipe adapted from Martha Stewart.

Ingredients:

2 cups all purpose flour
1 tsp baking soda
pinch of salt
3/4 cup unsalted butter (1 1/2 sticks), softened
1/2 cup sugar
3/4 cup light brown sugar, packed
1 egg
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
10 mini Reese's peanut butter cups, cut into quarters
5 mini Reese's peanut butter cups, cut in half (for top)
caramel sauce, for garnish

Preheat oven to 350 degrees.  Lightly oil a 10 inch skillet.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes.  Add the egg and vanilla and mix until incorporated. Add the dry ingredients that you set aside and mix just until combined. Stir in the chocolate chips.  Add the 10 quartered peanut butter cups and carefully fold into dough.

Press dough into the bottom of prepared skillet.  Press the remaining halved 5 peanut butter cups into top of dough.  Bake for 40-45 minutes, or until edges are brown and top is golden.  Be careful not to over bake as it will continue to bake in the skillet.  Cool on wire rack for 15 minutes.  Cut into wedges and drizzle with caramel sauce.

How to Make Brown Sugar

Do you ever get a craving for brownies or cookies, then start gathering all the ingredients only to realize you are out of brown sugar?  Well, I do, quite often, and it's very frustrating!  Then I remembered hearing on one of my Food Network shows how easy brown sugar is to make at home using only two ingredients.  I did a quick search and found the measurements on eHow Food.  It's so simple and packs more fresh flavor than the store bought.

Ingredients:

1 cup granulated sugar
1 T molasses

In a medium mixing bowl, add the sugar and molasses and use a hand mixer to combine.  Use a spatula to scrape down the sides as needed and continue to beat until all the molasses is combined.  It will take up to 5 minutes, so be patient and you will have light and fluffy brown sugar.

Note:  If you want to make dark brown sugar, use 2 T molasses per cup of sugar.

Peanut Butter Oatmeal Cookies with Nutella Buttercream Filling

These cookies are amazing! They are a version of the Girl Scout's Do Si Do cookies, but in place of the peanut butter filling is a Nutella buttercream filling. You can even make them small like the Girl Scout cookies, but you know I like my cookies bakery style (grande). I found the cookie recipe over at Rara Bakes, where she also has the peanut butter filling. The Nutella buttercream is my own creation.

Cookie Ingredients:

1/2 cup unsalted butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp pure vanilla extract
3/4 cup flour
1/2 tsp baking soda
pinch of salt
1/4 tsp baking powder
1 cup Old Fashioned Oats

Preheat oven to 350 degrees.  Spray two baking sheets with non-stick cooking spray or line with parchment paper.

In a large stand mixer, cream together the butter and peanut butter.  Add the white sugar, brown sugar, egg, and vanilla extract and beat until combined.  Add the flour, baking soda, salt, and baking powder and mix just until incorporated.  Add the Oats and mix.

Roll into balls and place on prepared baking sheets (dough will be slightly sticky).  Flatten with a fork like you would for peanut butter cookies.  Bake for 8-10 minutes, or until edges are light golden brown. (Baking time depends on cookie size)  Leave on hot baking sheets for 1 minute, then remove to wire cooling rack.  You can make the filling while cookies are cooling.

Original recipe with teaspoon size cookie dough makes 15 sandwich cookies.
Large cookies as shown makes 11 sandwich cookies.

Nutella Buttercream Filling:

1 stick unsalted butter, softened
1/2 cup Nutella
1 tsp pure vanilla extract
2 cups powdered sugar
milk, as needed

In a stand mixer, cream together the butter, Nutella, and vanilla.  Add the powdered sugar, then slowly add milk as needed for thick filling consistency.  Beat until thick frosting forms, about 4 minutes.

When the cookies have cooled, pipe or spread filling on the inside of 1/2 of the cookies.  Place another cookie on top of filling to create sandwich.  Repeat with all cookies.  Enjoy!

Peanut Butter Oatmeal Chocolate Chip Cookies

I LOVE LOVE LOVE cookies!!!  They are my favorite sweet treat.  I'm always looking for great flavor combinations, and I came across this recipe on Brown Eyed Baker.  It has all my favorite flavors all in one cookie.  They were ridiculously good and my waist line is still upset with me for grabbing one every time I passed through the kitchen.

Ingredients:

1 cup all purpose flour
1 tsp baking soda
pinch of salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup light brown sugar
1 tsp pure vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate chips ( I used 1/2 cup mini, 1/2 cup regular)

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

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large stand mixer bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy, about 3 minutes.  Add the vanilla extract and egg and beat to combine.  Add the flour and mix just until combined.  Add the oats and chocolate chips and mix until distributed evenly.

Use a 2 oz. cookie scoop and drop dough about 2 inches apart.  Makes about 22 cookies. Bake for 10 minutes, or until edges are slightly golden brown.  Let cool completely on baking sheets.  Store leftovers in an airtight container at room temperature.  Enjoy!

Whoopie Pies ~ 3 Ways

Our neighbors brought over some rich chocolate and marshmallow treats last week.  When I asked her for the recipe, she sent over a Whoopie Pie pan and all the ingredients to make them.  She's so sweet!  I have never eaten a Whoopie Pie before.  In this recipe, the cookies are made with cake mix, then are used to sandwich sweet marshmallow buttercream frosting.  If you don't have a Whoopie Pie pan, you can use a mini cupcake pan, cut them in half, and fill them.

I made some regular Whoopie Pies...

Open faced Whoopie Pies...

And Mini Cupcake Whoopie Pies...

Cookie Ingredients:

1 - 18.25 oz. box Chocolate Fudge cake mix
3 eggs
1 cup water
1/2 cup canola oil

Preheat oven to 325 degrees.  In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy.  Fill the Whoopie Pie pan 2/3 of the way full.  Bake for 8 minutes, or until it springs back to the touch.  Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.

Note:  If making mini cupcakes, bake for 10 minutes.

Marshmallow Buttercream Filling:

6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
dash salt
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)

In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy.  Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using).  Beat for another minute until combined.

To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top.  If using cupcakes, cut them in half and spread some filling in the middle.  If making open faced, cut up a cookie as garnish.  Enjoy!

Oreo Stuffed Chocolate Chip Cookies

I have seen these cookies around blogland and decided to make them using my favorite Thick and Chewy Chocolate Chip Cookies this week.  They are huge and very decadent, and were a big hit with my kids.  You just can't go wrong with two cookies in one recipe!

Ingredients:

1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.

Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.

Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!

Fudge Cookies with Peanut Butter Filling

My daughter's birthday was last month, and I bought a cake mix as a back-up just in case the homemade Super Moist Chocolate Cupcakes were not perfect.  Lucky for me, the cupcakes were more than perfect and I'm left with a box cake mix.

I thought about making some Homemade Oreo Cookies, but then creamy peanut butter filling took over my thoughts.  Reese's are my favorite candy bar, and these cookies are a chewy version.  They are quick and easy, and I know your family will love them!

Cookie Ingredients:

1 Box Pillsbury Devils Food cake mix
1/2 cup vegetable oil
2 eggs

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.

In a large bowl, add all ingredients and stir until well blended.  Form walnut size balls and place on cookie sheets.  Note:  Cookie dough mixture will be thick; Makes about 25 cookies 

Bake for 8 minutes, remove from oven and let sit on cookie sheets for another 5 minutes.  Transfer cookies to wire rack to cool completely.

Peanut Butter Filling:

1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
1 cup powdered sugar
1-2 T milk, as needed

In a large stand mixer, beat butter and peanut butter until combined.  Add the vanilla extract and powdered sugar.  Mix and slowly add milk as needed.  Mix for 3 minutes.

When the cookies have cooled, you can add the peanut butter filling.  Roll 1 T peanut butter filling mixture into a ball and place on smooth side of cookie.  Place another cookie on top and press lightly to sandwich.  Continue and assemble all cookies.  Enjoy! 



Chocolate Covered Peanut Butter Eggs

I made these chocolate covered peanut butter eggs as a special sweet treat for Good Friday.  My girls had early release at school so it was the perfect afternoon for making these together.  I found this recipe over at EasyBaked.  My girls lost interest around the forming into egg shapes, but I continued on, and finally finished them.  I got to decorate them all fancy since my girls were playing in the other room.  They are excited about decorating their real Easter eggs tomorrow afternoon.  I dipped some in Wilton white chocolate, and the rest in Ghirardelli milk chocolate.  I'm partial to milk chocolate because they taste just like Reese's Peanut Butter Eggs, but both are rich and delicious!

Ingredients:

18 oz. jar Jif creamy peanut butter
1/2 cup butter, room temperature
1 tsp vanilla extract
3 cups powdered sugar
chocolate coating of choice (white, dark, semi-sweet, milk)
1/2 tsp shortening (helps thin and silken the melted chocolate)
sprinkles

In a large glass bowl, stir together the peanut butter, softened butter, and vanilla extract.  Add the powdered sugar and stir well to combine.

Use an egg shaped tablespoon to shape your half eggs.  Place them flat side down on a foil linked baking sheet. 

I also used this egg holder to form some of them, but the tablespoon worked much better.  You can also use your hands to form an egg shape.

Put the peanut butter eggs in the freezer for 1 hour to set up.  When they are really firm, you can melt your chocolate.  I placed the chips in a microwave safe bowl, and turned on high power in 30 second increments until melted.  Stir in the 1/2 tsp vegetable shortening.  

Work quickly to coat the tops of the eggs.  I tried several ways of doing this, and I found a fast and not so messy way.  Balance a peanut butter egg on the flat side of a butter knife, hold over the chocolate bowl, and spoon melted chocolate over top.  Tap knife on side of bowl to remove excess.  Place back on foil lined baking sheet by using another butter knife to help you slide it off.  Decorate with sprinkles, if using.  If you are going to decorate with colored white chocolate, wait for the milk chocolate to harden first.

These are best stored in the refrigerator as they melt easily, especially if using milk chocolate.  Enjoy!  Happy Easter!

Thick and Chewy Chocolate Chip Cookies

Chocolate chip cookies are my favorite, so I'm always trying new recipes to find the absolute perfect one.  These by far exceeded my expectations.  This recipe comes from The America's Test Kitchen Family Baking Book.  This book is now on my "Wish List" since it has lots of cookie recipes and great tips.  I did add some milk chocolate chips in addition to the semisweet since that's how I roll.  You don't have to, but they add a nice sweetness to the overall flavor.

The trick to making these cookies chewy is to melt the butter, then cool it to room temperature.  The dough is easy to work with and not sticky like the normal chocolate chip cookie dough.  I make cookies often, so I finally invested in a cookie scoop.  The cookies were all the same size and cooked evenly.  My kids didn't whine over who's cookie was bigger, so that was a bonus!  These are also baked at a lower temperature and longer than other recipes.  In case you are curious, this is my new favorite chocolate chip cookie recipe!

Ingredients:

1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 cups Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.

Melt the butter and set aside to cool to room temperature.

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

Add cooled butter to large stand mixer.  Add the brown sugar and granulated sugar and cream until smooth.  Add the eggs and vanilla and beat until combined, scraping down the sides as needed.  Reduce the mixer to low and slowly add the flour mixture, and mix just until combined.  Turn the mixer off and stir in the chocolate chips.  

Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets.  You can also use your hands and roll 2 T cookie dough into balls.  The dough is smooth and not sticky at all.  

Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy.  Let cookies cool on baking sheets for 10 minutes.  Remove to a wire rack to cool completely or serve warm.  Enjoy! 

Note:  This recipe made 21 large cookies.  Store in an airtight container or cookie jar.  These can be reheated in a 300 degree oven for a few minutes for that fresh out of the oven taste the next day.

Source:  The America's Test Kitchens Family Baking Book, featured on Serious Eats Recipes

Homemade Oatmeal Cream Pies

I can't believe this is my 200th post!  Time flies when you're having fun!

Little Debbie oatmeal cream pies are my hubby's favorite after dinner treat.  As he sat here eating a red velvet sandwich cookie a couple of weeks ago, he suggested other filled cookies I could make that would be good.  He forgot to mention these oatmeal cream pies, but they were the first ones I thought of as he was talking. 

I was surprised how simple these were to make.  Sorry Little Debbie...I won't be buying your processed cookies ever again.  These are so much better!

Oatmeal Cookies:

1 cup all purpose flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 tsp vanilla
1 cup Old Fashioned Oats

Cream Filling:

1 cup vegetable shortening
1 cup + 4 T powdered sugar
3 tsp vanilla extract
7 1/2 oz jar marshmallow cream

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.  This is an important step because you will let the cookies cool on the hot baking sheets.  If they are not lined with parchment paper, they will stick even on a non-stick baking sheet.

Sift together the dry ingredients in a bowl and set aside.

In a large stand mixer, cream the brown sugar, butter, egg and vanilla until smooth.  Add the dry ingredients and mix until combined.  Stir in the oats.

Use a tablespoon size scoop to form equal size dough balls.  Allow plenty of space for them to spread.  Bake for 7-9 minutes.  Allow the cookies to cool on the baking sheet.

You can make the cream filling while the cookies cool.  In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth.  Add the marshmallow cream and mix until well combined.  Add mixture to a piping bag fitted with a large tip.

Turn half of the cookies over.  On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle.  Place another cookie on top and press slightly.  Repeat for all cookies.  Makes 10 oatmeal cream pies.  Enjoy!

Adapted from foodista.com 

Red Velvet Sandwich Cookies

I have been wanting to make these cookies for a very long time. I found a recipe in my Taste of the South-December magazine for a simple homemade version. Most of the others I have seen use a boxed Red Velvet cake mix. I will be making these again as I'm sure they will be gone before tomorrow night with 5 of us in the house. This recipe made 11 sandwich cookies.

Red Velvet Cookie Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup sugar, reserved for rolling
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour

2 T unsweetened cocoa powder

1/2 tsp baking soda

pinch of salt

Red gel food coloring

1 recipe cream cheese filling (recipe follows)

In a large stand mixer, beat butter and 1 cup sugar at medium speed until light and fluffy. Add egg and vanilla extract, beating until well blended.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt.

Add the flour mixture to the cream mixture 1/2 cup at a time, beating well after each addition. Continue until all flour is incorporated. Add desired amount of red gel food coloring, and mix well. Remove from stand mixer, cover with plastic wrap, and refrigerate for 1 hour.

Cream Cheese Filling:

4 ounces cream cheese, softened slightly
2 T unsalted butter, softened
2 1/4 cups powdered sugar
1 tsp vanilla extract

In a large bowl, use a hand mixer to beat cream cheese and butter until just combined. Add the vanilla and powdered sugar. Beat just until all lumps disappear and mixture is nice and creamy. Do not overmix. Cover and refrigerate until ready to use.

Preheat oven to 350 degrees. Pour 1/4 cup granulated sugar into a small bowl. Use your hands to roll dough in 1 1/2 inch balls, then roll around in the sugar. Place on parchment lined baking sheets 2 inches apart. Bake for 7-9 minutes, until cookies just start to crack around the edges.

Let cool on the baking sheets for 2 minutes. Transfer cookies to a wire rack and let cool completely. Pipe or spread cream cheese filling on half of the flat side of cookies. Place another cookie on top of the filling and press lightly. Enjoy!

Note:  My cookies did not bake up a tall as the ones pictured in the magazine. But they tasted amazing! Maybe next time I will add either 1 tsp baking soda, or 1/2 tsp baking soda and 1/2 tsp baking powder. Any other suggestions?

Healthier Oatmeal~Cinnamon Cookies

These cookies are "healthier" because they were made using Splenda Sugar Blend and Brown Sugar Blend products.

I made these as a diabetic friendly dessert for my Nana and Grandad.  My girls and I tasted a few, just to make sure they were good, and they were so good!  I made another batch for us the following weekend.  They were chewy, moist and delicious!  These were adapted from a Squidoo recipe I found when googling.

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 cup Butter flavored Crisco shortening (1 stick)

1/4 cup Splenda Sugar Blend for Baking

3/4 cup Splenda Brown Sugar Blend for Baking

2 eggs

2 tsp vanilla

2 tsp honey

3 cups Quaker old fashioned oats (not quick cooking)

Preheat oven to 325 degrees. 

In a medium bowl, stir together the flour, baking soda, and cinnamon.  Set aside.

In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy.  Add the eggs, vanilla, and honey, beating until completely blended.  Slowly add in the flour mixture and beat on low speed until well blended.  Stir in oatmeal.

Spoon by very large rounded tablespoons onto non-stick baking sheets.  (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle.  Remove from oven and let sit on the hot baking sheets for 5 more minutes.  Remove to a wire rack to cool completely.  Store in an airtight container.  Enjoy!

Happy Valentine's Day!

These are the special treats my girls are giving their friends at school today. 

Happy Valentine's Day!!!

Valentine Chocolate Chip Cookies with Peanut Butter Frosting

Chocolate chip cookies are my favorite!  I made some last night to snack on while watching The Bachelor...don't judge...I can't help it.  I've watched every single Bachelor and Bachelorette, even the ones that drove me nuts.  These cookies are the perfect little treat to help console me after seeing all those itty bitty women in teeny tiny bikinis.  And yes, I am jealous!

I wanted to dress these cookies up a bit, and what better way than peanut butter frosting!  Simple and delicious...it's hard to eat just one.

Make a batch of your favorite Chocolate Chip Cookies, but make sure they are big enough to fit your cookie cutters after being baked.  Cut the cooled cookies using your Valentine cookie cutters or a sharp knife.  Pipe on some homemade Peanut Butter Frosting, then decorate with heart shaped Butterfinger candy or Valentine sprinkles.  Oh so good!

Peanut Butter Frosting:

1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups powdered sugar
3 T milk, as needed

In a large stand mixer, beat butter and peanut butter until combined.  Add the vanilla and powdered sugar.  Mix and add milk as needed.  Mix for 3-5 minutes until thick and fluffy.  Transfer to a piping bag with large tip.  Pipe onto cookies and decorate with Valentine candy or sprinkles.  Enjoy!

Linked up at:

Tuesdays at the Table
Recipe Link Party
Potluck Sunday
This Weeks Cravings
Sweet and Tasty Monday
Sweets for Saturday
Culinary Smackdown - Cookies

Valentine Chewy Sugar Cookies

I wanted to make my hubby and girls some Valentine cookies this weekend, and sugar cookies are their absolute favorite.  My hubby likes his sugar cookies simply rolled in sugar.  My girls like theirs with almond flavored icing and pretty sprinkles.  I always make them both ways so everybody is happy.  

I have a few sugar cookie recipes that I use for rolled cookies.  I also have a few recipes for drop cookies.  But none of them have the chewy texture that we really love, so I went on a google search to find the perfect Chewy Sugar Cookie recipe.  My family is so happy that I finally found it at Fine Cooking.

I decorated my girls' sugar cookies by drizzling with almond icing, and then using sprinkles, jimmies, and candies.  I decorated my hubby's by rolling in blue sanding sugar before baking.  They all vanished within a day.  I was only able to make 16 large cookies with this recipe, so you might want to double the recipe just to be sure you have enough for a couple of days! 

Ingredients:

3/4 cup plus 2 T granulated sugar
1/2 cup unsalted butter (1 stick), softened but not melting soft
2 T butter flavored shortening
1 large egg
1 T light corn syrup
1 tsp vanilla extract
1 tsp almond extract
2 cups plus 2 T all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
sugar, or colored sanding sugar for rolling (if using)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper, or use non-stick cookie sheets. 

In a large stand mixer bowl, cream together the sugar, butter and shortening until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl.  Add the egg, corn syrup, vanilla extract, and almond extract and beat for 1 minute.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.  Add to the wet ingredients and mix just to combine, scraping down sides as needed.

Roll the dough into walnut size balls.  Roll in sugar or colored sanding sugar (if using).  Arrange on a baking sheet one inch apart.  Bake for 11-13 minutes, or until the edges are golden brown and the tops are slightly cracked but not completely set.  Let the cookies cool on the hot cookie sheet for 3 minutes, then remove to a wire rack to cool completely.

Almond Icing

1 cup powdered sugar
1/2 tsp almond extract
milk

In a small bowl, add the powdered sugar and almond extract.  Stir in just enough milk to get the right consistency for drizzling.  Put icing in a plastic sandwich bag and snip a small corner of the bag.  Drizzle over top of the cooled cookies and decorate with sprinkles, jimmies, or candies.  Enjoy!

Linked up at: Sweets For Saturday at Sweet As Sugar Cookies