Dessert

Valentine’s Day cookies

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I decided to try a new sugar cookie recipe, the last ones I made weren’t sweet enough for me. I also wanted to use my new cookie cutters that Annie sent me. Specifically the heart shaped cutter, my son loved them before he tasted them because of the shape!

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The recipe I used is “The Best Rolled Sugar Cookies“. After reading reviews on the site I decided to add an extra cup of sugar and I think I doubled the Vanilla that I put in, maybe. (I always over estimate on the extract because I’m too lazy to find the little measuring spoons.) The frosting on the cookies is the same recipe I always use, powdered sugar, food coloring and milk, it’s yummy and easy. The recipe says it makes 5 dozen cookies, I got 11 dozen out of one batch. I don’t know if my cookie cutters are too small or what but I thought the cookies were a good size. These definitely are the best sugar cookies I’ve ever made. If you decide to make them add that extra cup of sugar, you won’t be disappointed.

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Individual Cherry Cheesecakes

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I made these for my husband’s “Food Day” at work. They were a hit. They are easy to make! 

I buy Keebler’s mini already made pie crusts in the little tins.

3 bricks cream cheese softened

1c sugar

2TBS flour

1tsp vanilla

2 eggs

1 egg yolk

1/4c milk

1 can of cherry pie filling

Add a little cinnamon and or allspice or nutmeg.

Makes 12

Add cream cheese, sugar, flour and vanilla into mixer on medium speed until combined. Add whole eggs and yolk all at once. Beat on LOW speed just until combined. Stir in the milk. The most important thing I learned is to not mix too much, it’s okay if it’s a little lumpy. I then fill the tins, and place on a parchment lined baking sheet. 375 degrees for about 45 minutes, or until top is golden. I use a fork to double check for doneness, if it comes out clean, it’s done! Add your topping of choice after they cool. I usually use cherries and sliced almonds. Watch how fast they disappear…

Clementine Butter Cookies

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I am in love with a new cookie, again. I found this recipe a few weeks ago and have been so excited to make it but had to put it off until today. They were worth the wait.

Clementine Butter Cookies by Kelley at Mountain Mama Cooks.

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My picture does not do these cookies justice. Now I doubled the recipe since one recipe makes about 2 1/2 dozen cookies (thanks to Kelley for her quick response to my question!) and I always send at least 3 dozen to work with Gus. I refrigerated the dough for about 45 minutes after separating it into 4 blobs and the only cookie cutters I have are Christmas themed so I rolled the dough into balls and pressed them down with the bottom of a floured cup. I also used a different frosting because I couldn’t find the orange liqueur in my local grocery store and I forgot to put half and half on my list. Even without the right frosting these cookies are incredible.

Props to Kelley for being such a bamf and coming up with this recipe! Thank you!

Yes, I made more cookies!

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This time I used Horses & Heels’ recipe for Oatmeal Peanut Butter Banana Cookies.

These cookies are not the prettiest things I’ve ever made but they are definitely delicious. I just recently fell in love with oatmeal and I’ve always liked peanut butter cookies so I thought this looked like a good idea. These cookies are very, very soft and go together really well. I followed the recipe exactly and had no issues at all. I got 3 dozen cookies out of one batch of dough. I’ll probably make them again but use less oats and leave out the chocolate chips. I don’t know why, but recently I haven’t been a big fan of chocolate chips. It’s an odd occurence.

Behold! Photographic evidence!

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More cookies?! YES!

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I think I’ll post about some more cookies today. This time it’s Chewy Chocolate Chunk Cookies from Sally’s Baking Addiction.

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Mmmmm.

This was my first time making chocolate chip (I got chips instead of chunks – my bad) cookies from scratch. I’m so glad I found this recipe. My cookies didn’t exactly look like hers but they tasted amazing. I made them on Sunday (12/22) and sent two dozen to work with my fiance. His co-workers loved them and so did he. He even said they were close to his grandma’s cookies which is an incredible compliment because his grandma’s cookies are the best I’ve ever had.

I made the cookies again on Monday (12/23) and froze some while keeping the rest in the refrigerator. They didn’t make it through Christmas Eve but they did freeze well and tasted just as delicious (if not more) as my first attempt.

Both times I got 3 dozen cookies (exactly), about one tablespoon per cookie. For my second attempt I ran out of vanilla extract and used maple syrup in it’s place (measured the same as I would extract) and I didn’t notice a difference.

My conclusion: MAKE THESE COOKIES AND EAT THEM.

Christmas cookies for the win.

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I decided that I wanted to make some classic sugar cookies in the shape of Christmas trees so I browsed around for a simple recipe with decent reviews. I also looked for a good icing recipe. This is what I found.

DSCN1636Eloise’s Easy Sugar Cookies

This recipe is beyond easy and super convenient. I happen to have all of these ingredients on hand at all times. The cookies turned out soft and delicious. Not too sweet and no dull chalky texture. If you’re looking for a simple sugar cookie recipe this is the one to go with.

The Best (and easiest) Sugar Cookie Icing

This icing recipe is exactly what it says. The best and easiest. It is delicious and with only two ingredients I fell in love with it instantly. Highly recommended!