Eggnog Cookies

I'm starting to get excited for Christmas.

Oh, who am I kidding.  I'm excited for the COOKIES!  I mean, really, how could you NOT be excited about these?

Exactly.

Trust me when I say - you need to make these!  You can whip up a batch in no time.  Do it today...and TRY to save them until Christmas.  I dare you.


Eggnog Cookies
from Allrecipes

1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon pure vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon cinnamon

Preheat oven to 300 degrees.

Combine flour, baking powder and nutmeg.  Set aside.  Cream sugar and butter until light.  Add eggnog, vanilla and yolks and beat at medium speed until smooth.  Add flour mixture and beat on low until just combined - do not overmix.

Drop by teaspoonfuls onto ungreased baking sheets about an inch apart.  Sprinkle lightly with nutmeg.  Bake 20-22 minutes or until bottoms turn light brown.

Makes about 6 dozen cookies.

Toffee Chocolate Chip Oatmeal Cookies for the Great Food Blogger Cookie Swap!

This is my second time participating in the Great Food Blogger Cookie Swap, and just like last year, it was a blast!  I really enjoyed baking and mailing out my cookies, but for me, the part that's most fun is being surprised by the ones you receive.  It's like Christmas, times 3!

I sent my assigned bloggers these delicious cookies.  They were easy to make and pack, and super delicious.  Madeline, Kasha and Lauren - hope you enjoyed them as much as we did!

(and I guess it would have been nice if I remembered to take a picture of the cookies BEFORE they were packaged!  Ugh.)

Special thanks goes out to the following ladies who sent me some amazing treats!

Amy from amybites
Monique from I Are The Food Snob
Alexandra from Sweet Betweens




Also, another thanks goes out to Lindsay and Julie for organizing, again!  Job well done :)  If you'd like to have notifications for next year's event sent directly to you, click here to sign up.  Trust me...you want to participate!



Toffee Chocolate Chip Oatmeal Cookies
from My Kitchen Addiction

1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups AP flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 package (about 1 1/3 cups) toffee bits

Preheat oven to 350 degrees.  Line baking sheets with parchment.  Beat together butter and sugars until light and fluffy.  Add egg and vanilla and beat another minute.

Whisk together flour, oats, baking soda and salt.  Gradually add dry mixture to wet, beating until just incorporated.  Stir chips and bits in by hand.

Scoop dough (about 2 tablespoons each) and drop onto prepared sheets.  They will spread a bit so space them slightly.  Bake for about 12 minutes, until golden but still soft.  Cool for a few minutes on sheets, then transfer to wire rack.

Makes about 4 dozen.

White Chocolate Pumpkin Spice Cookies

Um, Happy Halloween?  We wouldn't know anyone about it in these parts - all festivities, trick-or-treating, etc. has been postponed due to the dangerous conditions left as a result of Hurricane Sandy.  Power outages and floods are the norm, wires and trees are down everywhere, and the worst part - many people have lost their homes and other prized possessions - some, even their lives :(

I baked a batch of these delicious things in anticipation of the hurricane.  Needless to say, they've made things a bit brighter around here.

Continued thoughts and prayers to everyone dealing with the awful after-effects of this storm.

White Chocolate Pumpkin Spice Cookies
from Bake Your Day

2 1/4 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
1 teaspoon pure vanilla extract
2 cups white chocolate chips

Preheat oven to 350 degrees.  Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl.

In bowl of a stand mixer (fitted with paddle attachment), cream butter and sugars.  Add pumpkin, egg and vanilla.  Mix thoroughly.  Slowly add dry ingredients.  Fold in chips.

Drop with teaspoon onto parchment lined cookie sheets.  Bake for 10-12 minutes.  Let cool for 5 minutes on sheet before removing.

Makes about 3 dozen cookies.

Linked to:  Sweets for a Saturday

Happy 4th Birthday, Bella!

I can't believe another year has gone by...my baby girl keeps getting bigger and bigger, and it's happening WAY too fast!  Bella's birthday was on Sunday, and we did lots of celebrating...starting with her favorite breakfast (chocolate chip pancakes!) at her favorite diner, a day in the city, and dinner with family.  We had a great time.

Our lucky girl is having 2 parties - one for family, one for friends - later in the month.  So, there's lots more celebrating to come!  In the meantime, we invited one of her friends over to help her bake some delicious birthday cookies.

I was selected by the DailyBuzz Food Tastemaker program to participate in  the Nestle Toll House Birthday Sugar Cookies experience, and it made for a perfect pre-birthday playdate activity!

The girls had a blast helping out.  Plus, they loved seeing all the different designs on the cookies.

But most of all, they loved eating them :)  They wouldn't sit still for a second...they were so excited!

These cookies are perfect for a special birthday treat, especially when you get the kids involved!  The package comes with 24 of them, so there's plenty to go around.  Pick some up today - I found them very easily in the refrigerated section of my local supermarket.

Happy birthday to my beautiful girl!


This post is brought to you by Nestle Toll House Birthday Sugar Cookies. Bake some birthday love.

Lemonade Sugar Cookies

What are the first words that pop into your head when you think of summertime?  There are so many things to choose from...

Beach.  Pool.  Sun.  Hot.  Thirsty.

Lemonade.

Cookies.  (a year-round word, but go with it)

Lemonade cookies?

Oh, yessss.

Lemonade Sugar Cookies

barely adapted from Just Baked

2 1/2 cups AP flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

grated zest of 2 lemons

1 stick (8 ounces) butter, at room temperature

1/4 cup canola oil
1 1/4 cups sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons freshly squeezed lemon juice

turbinado sugar for topping

Stir together flour, baking soda, baking powder and salt.  Set aside.

Using the paddle attachment, put butter and zest in mixing bowl and beat until smooth.  Add oil and mix, then add sugar and blend in.  Add eggs, scraping sides occasionally, and mix, followed by vanilla and lemon juice.  

Add dry ingredients until just combined.  Batter will be very loose.  Refrigerate for several hours or overnight.  

Preheat oven to 350 degrees.  Line baking sheets with parchment.  Roll tablespoon sized scoops of dough into round balls, roll in turbinado sugar, and place on baking sheet.  Leave a good amount of space between them since they will spread.

Bake for about 8-10 minutes, or until cookies are just firm.  Bottoms will be pale brown but tops will be light.

Makes about 3 dozen cookies.

Linked to: Sweets for a Saturday

Mocha Chocolate Morsel Cookies (Secret Recipe Club)

Secret Recipe Club is back in business after taking a month off!  This time around, I was assigned Deeba's blog, Passionate About Baking.  Deeba has some great recipes, most of which are very sinful desserts...right up my alley!

I actually opted for one of the easier ones, and made them this past weekend for my cousin's Super Bowl party...a HUGE deal in my family since we're big Giants fans.  Needless to say, we're VERY happy today with our champions!

These cookies were not only delicious, but really easy to make.  They're cute little things!  I appropriately decorated them with blue, white and red sprinkles...you can use whatever you like.  

Mocha Chocolate Morsel Cookies

slightly adapted from Passionate About Baking

1 cup butter, softened

3/4 cup brown sugar

2 cups AP flour

1 teaspoon baking soda

1 tablespoon instant espresso grinds

1/2 cup unsweetened cocoa

pinch of salt

1 egg

2 teaspoons vanilla

1/2 cup semi-sweet chocolate chips

sprinkles or other toppings

Preheat oven to 350 degrees.  Cream butter and sugar together in a mixing bowl.  Meanwhile, combine flour, baking soda, coffee, cocoa and salt in a bowl.  

Add egg to butter mixture and mix, then add vanilla and mix.  Slowly add flour mixture in and mix until combined.  Stir in chocolate chips.

Line baking sheets with parchment paper.  Roll dough into 1 inch balls and place on sheets.  Press down gently with a fork, then add sprinkles.  Bake for approximately 16-18 minutes.  Cool on racks.

What's Baking Roundup - Snowday Treats

It was my turn to host our monthly What's Baking? group challenge, and I figured January was the perfect month to choose a theme involving snow.  Normally, by this time of year, our area has already seen plenty of it.  This season, however, has been pretty "balmy", with only two snowstorms thus far - the bigger one happening right before Halloween!  Still, baking your favorite snowday treat is always fun - white fluffy stuff or not.

Jen from Beantown Baker baked these Hot Chocolate Cookies...a clever way to get a popular snowday beverage into the oven...

                            

And apparently, Jey from The Jey of Cooking had the same idea with her version!

                                     

Jill from JBean Cuisine submitted a fun twist on a usual favorite with these Butternut Squash Cinnamon Buns:

                                     

Lindsay from Peace, Love and French Fries showed her spirit and baked these Creamsicle Cookies, even though it was 50 degrees (in Denver!) that day:

                                     

Hezzi D's Books and Cooks author Heather chose a chocolaty treat - how delicious does this Chocolate Covered Brownie Bottom Cheesecake look?

                                     

Ange from The Tiny Tyrant's Kitchen made a treat that was a big hit with our family this Christmas - Mint Chocolate Chip Cookies:

                                     

More of that oh-so-popular hot chocolate made an appearance, in Our Share of the Harvest's Lindsey's Hot Chocolate Cupcakes:

                                     

Yudith from Blissfully Delicious made some beautiful looking Madeleines:

                                     

Ammie from Adventures in my Kitchen served up a jolt with Chocolate Cappuccino Chip Cookies:

                                     

The Boys Made Me Do It's Cara made this yummy looking Orange Sticky Bun, which brought back some memories for her:

                                     

Catherine from Pursuing Domestic Goddess-ness actually DID have snow when she baked these Oatmeal Maple Scones:

                                     

Jaida from Sweet Beginnings made my mouth water with this Chocolate Lava Cake:

                                     

Stephanie from Brownies and Blondies had the same thought process as I did when it comes to baking on a snow day, and used what she had on hand for these Kitchen Sink Cookies...

                                      

...just like Bella and I did when we made our Monster Cookies (see below for recipe).  Who wants to drive in the snow, anyway?                

                                 

Jade from The Mess Pot made Chocolate and Carmel Cookies that look so warm and rich:

                                       

Carrie's Sweet Life became even sweeter with these Brown Sugar Cookies:

                                     

Amanda from Our Italian Kitchen was the only one who chose to bake a pie - this Salted Caramel Pie - which looks super comforting!

                                     

And finally, Sandra, who will host next month's What's Baking? challenge on her blog, She Cooks and Bakes, made this delicious candy treat - Twix Bars.

                                     

Thanks for your participation, ladies!  Can't wait to see what's in store for February, when the theme will be  "baking something sweet for your sweets"!

Monster Cookies
from Sweet Anna's

1/2 cup (1 stick) softened butter

1 1/4 cups creamy peanut butter
1 1/4 cup firmly packed brown sugar
1 cup white sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
4 1/2 cups old fashioned rolled oats
1/2 cup packed sweetened flaked coconut
1/2 cup chocolate chips
1 cup m&ms, divided

Preheat oven to 325 degrees.  Cream together the butter, peanut butter and sugars.  Mix in eggs, vanilla and baking soda until smooth.  Mix in oats, and then the rest of the ingredients until combined, except for 1/2 cup of the m&ms. 

Drop by rounded tablespoons onto a parchment lined baking sheet.  Flatten slightly with a fork dipped in cold water.  Press a few reserved m&ms into the top of the cookies that have none showing.

Bake for 10-12 minutes, until just set and barely golden brown around the edges.  Do NOT overcook!

Makes approximately 50 cookies.

Kala Christougena!

Our Christmas Eve celebration is all about our Italian heritage.  The Feast of the Seven Fishes is in full swing, along with many other Italian dishes and sweets.  So, it's only fair that something from our Greek side makes an appearance.

Enter Melomakarona - a Greek cookie traditionally served at Christmas time.

I'm in love with these little things.  They're sometimes forgotten during our celebration, but not this year.  I think my aunt made a bunch too.  Yum, yum, yum...plenty for everyone!

These are chock full of nuts and honey, very typical of Greek sweets.  And, they seem to taste better with age!  A few days, even a few weeks after baking them, the flavors all have time to really settle in.  

I had to find a recipe online that was similar to the one that my Mom's ancient Greek cookbook has...it was temporarily lost but has since been found, thankfully!  This recipe is great anyway.  Don't let the length of it fool you, by the way...they are not hard to make, and are totally worth all the effort!  You could even whip up a batch for this weekend - you know, with all that free time you have.

Happy Holidays to all!  Surround yourselves with the people you love most...while eating lots of delicious food, of course :)

Melomakarona

from Kalofagas

For the cookies:

10 cups pastry flour

3 cups vegetable oil

3 tablespoons honey

1 1/2 cups sugar

1 cup orange juice

1 1/2 teaspoons baking soda

4 teaspoons baking powder

3 eggs

1 cup walnuts, roughly pounded

zest of one orange

2 teaspoons cinnamon

1/2 teaspoon ground cloves

Preheat oven to 350 degrees.  Add zest, honey and sugar into a large bowl, using hands to mix together.  Pour in orange juice, cloves and cinnamon and mix.  Add eggs and mix well.

Combine flour, baking powder and baking soda and add to wet ingredients, mixing well with hands.  

Roll dough into small balls (about the size of apricots) then form into round or oval shapes.  Using side of box grater that is for zesting, place cookie on top and lightly press, so that grid pattern is formed.  Repeat for all cookies.

Place cookies on baking sheets lined with parchment.  Bake for about 30 minutes.

For the syrup:

2 cups sugar

2 cups honey

2 cups water

Put all ingredients in a pot and bring to boil, then lower to simmer.  Using a large slotted spoon, drop cookies into syrup for a few minutes until fully absorbed.  Reserve on a cooling rack until all cookies have been dipped.

For the walnut topping:

6 tablespoons sugar

1 1/2 cups ground walnuts

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

Combine all ingredients and mix well.  Brush each cookie with remaining syrup, then sprinkle walnut topping over them.  Let cool.  Store in a cool, dry container for up to 6 weeks.

Makes about 100 cookies.

Linked to: It's A Cookie Party!
                   Holiday Blog Party
                   Sweet Tooth Friday
                   Sweets for a Saturday

Need more cookies?

I know, I know...the blogosphere is being flooded right now with holiday goodies, endless sweets, more recommendations for your cookie tray than you can handle...so, what's another one ;)

I love these little bite size beauties.  They bring a little something different to the table...they aren't round, they don't include chocolate, they aren't flat.  They're little bits of nutty goodness, and they're SO easy to make.  No excuses!

And yes, you can cheat and use premade pie crust...I promise I won't tell.

Mini Pecan Pies
from Meg's Everyday Indulgence

For the crust:
1 stick butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup AP flour

For the filling:
1 egg, slightly beaten
3/4 cup dark brown sugar
1 teaspoon butter, melted
1 cup pecans, finely chopped
1 teaspoon vanilla

Crust prep:  cream butter and cream cheese then mix in flour.  Roll 24 balls and press in mini-muffin pan.

Preheat oven to 350 degrees.  Stir together filling ingredients.  Evenly fill dough cups.  Bake for about 20 minutes.

Sprinkle confectioners' sugar lightly over pies after cooled, if desired.

Linked to: It's A Cookie Party!

Happy 1st Birthday to my blog! :)

One year ago today, I finally took the plunge and began writing this little blog of mine.  I wanted to start years before, but was dealing with other things that unexpectedly came along.  No matter...it all worked out, and here I am, 365 days later and still going strong!

I've been having such a great time here...I am so thankful for my readers and followers, my family for supporting me and sharing their "secret" recipes, my husband for being patient while I take (hopefully what will continue to improve) pictures of dinner even when he's starving, all of the new food blogging friends I've made along the way...it's been an amazing experience!  And I'm only getting started :)

That being said, this might just be the most anti-climactic blog birthday ever!  Life has been totally crazy and the thought of baking myself a cake was short-lived...especially after the marathon cookie baking we did this past weekend.  So, I'll just showcase one of the new cookies we made that I really enjoyed.

Jaida from Sweet Beginnings shared this recipe in our latest swap, which was for holiday baking ideas, and I was the lucky one who got this deliciousness in cookie form.  It's SO good, and so easy you can practically make them with your eyes closed.  They're going to be a perfect new addition to our big assortment this holiday.

If you're looking for a new cookie to add to your dessert tray for the holidays, make it this one!  They've made IWBTC's first birthday that much more special :)  Thanks again for all of your support!!

Mint Chocolate Chip Cookies
from Sweet Beginnings

1 cup sugar
1 cup butter
1 teaspoon pure vanilla extract
1/4 teaspoon mint extract
8-10 drops green food coloring
1 egg
2 1/3 cups AP flour
1 teaspoon baking powder
1 bag (12 ounces) semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Beat butter and sugar on low speed until fluffy.  Add vanilla, mint extract, coloring and egg.  Mix well.

Combine flour and baking powder in a bowl, then slowly add to sugar mixture while mixing.  Once combined, stir in chocolate chips.

Drop tablespoons of mix on sheet pans about 2 inches apart.  Bake 7-9 minutes or until set.  Cool on racks.

Linked to: Tastetastic Thursday
                  Fusion Fridays
                 Sweets for a Saturday

The Great Food Blogger Cookie Swap!

When I first saw this advertised, I signed up immediately.  I love cookies and I LOVE surprises...it was like this swap was made especially for me! :)

Julie from The Little Kitchen and Lindsay from Love & Olive Oil pulled off the event of the year.  Hundreds of food bloggers committed to sending a dozen cookies each to 3 random bloggers, and received 3 dozen in return from 3 different bloggers.  Over 22,000 cookies were shipped!  That's 625 different bloggers, folks.  Amazing!

My contribution was a simple but delicious Italian cookie that my family has enjoyed for decades - the Italian Walnut Crescent Cookie.

In return, I got some pretty freakin' awesome cookies.  I mean, REALLY good cookies.  So good that I wasn't even able to take pics of them before they were chomped up.  Oops!

The first batch were gorgeous cookies called "Almond Joy to the World", made by Jessie who writes Body and Soul Food.   These delectable treats were incredibly moist, delicious mounds of coconut on top of chocolate with a big almond pressed on top.  SO GOOD.

The second - beautiful sugar cookies shaped and decorated like snowflakes - were from Kelly at Eat Yourself Skinny.  I have to wonder how an amazing baker like Kelly stays so skinny with the ability to make tasty cookies like that ;) They were perfection!

The final batch were delicious peanut butter cookies with a kiss plopped on top.  Yum!  Heather from Dr. Hbar's Adventures in Food was the master behind these sweets.  My love for the chocolate and peanut butter combination was easily fulfilled, thanks to her.



If you'd like to be a part of the festivities next year, submit your information here.  I highly encourage you to do so - I had a blast!  So much fun.

Now, get busy baking...add my cookies, an old family favorite, to your holiday tray!

Italian Walnut Crescent Cookies
1 cup butter, softened
3/4 cup confectioners' sugar, plus more for covering
1 teaspoon pure vanilla extract
1 1/4 cups ground walnuts
2 cups AP flour

Preheat oven to 325 degrees.  Line baking sheets with parchment paper.  Beat together butter and sugar until creamy, then add vanilla and walnuts.  Add flour, one cup at a time, and mix until combined.  Refrigerate for at least 2 hours.

Form crescents with small pieces of dough (about a tablespoon for each) and place on baking sheets.  Bake for about 15 minutes or until very slightly brown.  Let cool completely, then cover with confectioners' sugar.

Makes about 4 dozen.

Your new go-to cookie this fall

What do you do when you have leftover pumpkin from white chocolate pumpkin blondies?  You make cookies, of course! 

I'm a huge fan of butterscotch so I had to sub them in for the basic chocolate chips that the original recipe called for.  The combination of them with the pumpkin was pretty awesome, I must say.  And they couldn't be any easier to make!

The other great thing about these cookies was the texture...soooo soft and chewy.  They were a big hit with my girlfriends over lunch, and the kids loved them too.  

All you need is a cup of pumpkin for this recipe, so the next time you've got some you need to use up, definitely make a batch.  Then come back here and leave a comment thanking me :)

Pumpkin Butterscotch Cookies
slightly adapted from One Charming Party


1 1/2 cups sugar
1/2 cup shortening (or butter)
1 egg
1 teaspoon pure vanilla extract
1 cup canned pumpkin
2 cups AP flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch chips

Preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, cream the sugar and shortening for 3-4 minutes. Mix in the egg, vanilla and pumpkin.


In another bowl, combine flour, salt, baking soda, baking powder and cinnamon.  Add to pumpkin mixture and mix until just combined.  Stir chips in with a spoon.


Drop spoonfuls onto sheet pans lined with parchment paper.  Bake for about 12-15 minutes.


Makes approximately 30 cookies.

Linked to: Sweet Tooth Friday
                 Deelicious Sweets
                 Sweets For A Saturday
                 Pumpkin Blog Hop

4th of July themed recipe swap...S'mores for everyone!

How was your holiday weekend?  Ours was nice, although the weather didn't really cooperate on Sunday.  My cousin rescheduled her BBQ for Monday so I had an extra day to make the dessert I planned on bringing...then thought, maybe I can make it ahead so I'm not rushing around in the morning?  Hmmm...better ask Elisha from DeLish, whose recipe I was fortunate enough to get in our latest swap.

Elisha was making her delicious S'mores Bars for a party the next day as well, and assured me they'd be fine.  She's been making this recipe since she was in high school, so I naturally took her word for it.  I made one pan and adapted it just a bit...instead of using chocolate chips on top, I used mini Hershey chocolate bars that I had.

Then I took it one step further and made a "flag" out of the bars.  And yes, you'll have to tilt your head to the right to see what I'm talking about since, for the life of me, I can't get this picture to rotate!  (ugh, I need my other laptop back)

That's about as patriotic as I got with my food this weekend.

As soon as these bars hit the serving table, they were GONE.  All the kids were yelling at their moms to get the recipe from me.  People were taking seconds.  I absolutely should have made another pan...

One word - delish :)  Thanks again, Lishie...these were a huge hit!

S'mores Bars
slightly adapted from DeLish

1 1/2 sticks butter (3/4 cup), at room temperature
2/3 cup sugar
1 egg
1 teaspoon pure vanilla extract
3 cups crushed graham crackers
1/2 cup AP flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
approximately 25 Hershey miniature milk chocolate bars
3 1/2 cups mini-marshmallows

Preheat oven to 350 degrees.  Grease a 9x13 pan with butter or cooking spray (you can also use two 8x8 pans).

Beat butter and sugar with electric mixer on medium speed until light and fluffy.  Add egg and vanilla and beat until combined.  In another bowl, mix graham crackers, flour and salt.  Stir the graham cracker mixture into the wet mixture until it's combined (it will be crumbly and clumpy).

Press around half of the mixture on the bottom of the pan, then top with chocolate chips, followed by 3 cups of the marshmallows.  Crumble the rest of the graham cracker mixture evenly on top, then lay the chocolate bars over it, followed by the remaining marshmallows.

Bake for 25-30 minutes or until brown.

Linked to: S'mores Roundup

What are you doing tomorrow?

A friend of mine recently reached out to me about a cause that's near and dear to my heart - helping children with cancer.  Her town is having a bake sale tomorrow for a young boy who passed away a few months ago, and all proceeds are going to funding for research.  I was more than happy to help.

In 1987, I lost my cousin Brian to the deadly disease at the age of 8.  Brian was 10 years younger than me, and more like a little brother.  To see him suffer from something so horrible was beyond awful, and now, almost 25 years later, I can't believe families still have to go through the same.  This awful monster needs to be stopped.  ASAP.

To my local readers - please stop by tomorrow if you can, otherwise check out Cookies For Kids' Cancer to make a donation online.  The location is:

429 Rockaway Valley Road (RVA/RFL Fields - the Future Legends Lacrosse Tournament will be taking place), Boonton Township, NJ, from 8am-6pm.  


Here's one of the two cookies I'm contributing - I'm sure there will be plenty of other yummy treats there, too!

Peanut Butter Cup Cookies
from Real Simple
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1 (12 ounce) package small peanut butter cups, coarsely chopped

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.


In a large bowl, whisk together the flour, baking soda, and salt.  Using a mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. 


Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups.


Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light 
brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.


Linked to:  Sweets For A Saturday

Bloggers Bake For Hope

I hope that you'll participate in this wonderful benefit I'll be a part of next week.  Bloggers Bake For Hope is a virtual bake sale that will run from May 4-6th.  All proceeds will go to affiliates of Susan G. Komen for the Cure...a cause near and dear to my heart.

Basically, you bid on whatever baked goods you like that are being offered, and the winning bidder will have that item shipped directly to their door!  Delicious, mouthwatering cookies without leaving the house or turning the oven on?  Score!

My contribution will be my famous Hidden Kisses (2 DOZEN of them!!!)...I expect a huge bidding war among my readers! ;)

Here is a link for other details and information regarding this great cause.  And don't worry, I'll post a reminder next week.

PLEASE spread the word...thank you!

Truffles - the sweet kind

Take a piece of straight up chocolate and pop it in your mouth.  Really, does it get any better than that?

That's the chocolate truffle.

I made two different types on Easter - the traditional kind, and the kind you make when you somehow have a sleeve of Girl Scout cookies that you haven't eaten yet (?????).  

You can have a lot of fun with these...use whatever toppings you like and add different flavors too, if you want.  They're easy to make and perfect for parties.  

Thin Mint Truffles

from The Hungry Housewife

1 sleeve of Thin Mint Girl Scout cookies 

4 ounces cream cheese, softened

Put the cookies in a blender and process until finely ground.  Reserve a small amount (about 3 tablespoons).

Combine the bulk of the cookie crumbs with the cream cheese and mix.  Scoop out by the tablespoon and form into a ball.  Roll the balls in the reserved cookie crumbs.  

Refrigerate for at least an hour before serving.

Makes 20 truffles.

Luscious Chocolate Truffles

from Allrecipes

3 cups semi-sweet chocolate chips

1 can sweetened condensed milk

1 teaspoon vanilla extract

toppings of your choice (I used coconut and Easter/Spring themed sprinkles)

Put chocolate and milk in a saucepan and heat until combined, stirring frequently.  Transfer to a bowl, cover and refrigerate for at least 2 hours.

Scoop and form chocolate into balls about an inch wide.  Roll in desired toppings.  Refrigerate before serving.

Makes about 6 dozen truffles.

Linked to: Sweets for a Saturday
                Sweet Tooth Friday

National Chocolate Mint Day?? (What's Baking Challenge)

Who knew that February 19th was National Chocolate Mint Day?  I didn't, until the 20th.  How about that.  Well, it just so happens that I had this recipe on deck to blog this week (I made it on Valentine's Day), so I guess as they say, better late than never.

This is the first month I'm participating in What's Baking, an online group of bloggers who focus on a different baking theme each month.  February's challenge was hosted by Dunne' from With A Cherry On Top, and she chose "Baked With Love" as the theme.  Technically, I didn't bake...but I did make a decadent dessert with love in mind :)

One of Frank's favorite flavor combos is cookies and cream.  On Valentine's Day, I wanted to make a little something special for him, and thought incorporating those flavors would be perfect, along with mint (since I'm a fan of it).

This would be amazing with Trader Joe's Candy Cane Joe Joe's...if only they were in season!  I think Oreo makes a mint flavored cookie, too...but I had the regular ones in the house, so I used those.

Soooo good...and super easy to make.  And it lasts a while in the fridge, so don't go giving it all away :)

Mint Oreo Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
dash of salt
approximately 20 Oreo cookies, broken into pieces
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract

• In heavy saucepan, melt chocolate chips with sweetened condensed milk and salt over low heat. Remove from heat; stir in cookies, mint and vanilla.
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• Spread evenly into wax paper lined 8or 9 inch square pan. Chill 2 hours (or until firm) in the refrigerator.
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• Lift fudge out of pan, peel off paper and cut into squares. Store covered in refrigerator.

Linked to: Sweets for a Saturday, hosted by Sweet As Sugar Cookies
                Sweet Tooth Sundays, hosted by Ally N Son

So who are YOU rooting for?

We're neutral this year, thanks to the Giants and Jets disappointing us, so I thought both teams should be represented.

• Hope whoever your favorite team is, wins.  
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• And as we all know, the food is almost as (well, just as) important as the Big Game...so, enjoy your eats!
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• Super Bowl Cookies (aka Black & White Cookies in disguise)
• from King Arthur Flour
• 1 cup butter*
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 1/8 teaspoon lemon oil, or 1 teaspoon grated lemon rind (I used lemon rind)
• 2 teaspoons vanilla extract
• 3 large eggs
• 4 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk (regular or low-fat; not nonfat) (I used 2%)
• *If you use salted butter, reduce the salt in the recipe to 1 teaspoon
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• Vanilla Icing (I made this recipe and used yellow food coloring, then made a half batch and used green food coloring)
• 3 1/3 cups confectioners' sugar
• 3 tablespoons light corn syrup
• 3 tablespoons hot water
• 3/4 teaspoon vanilla extract*
•      *For the whitest icing (at the cost of reduced flavor), omit the vanilla
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Chocolate Icing ( I halved this recipe and added some unsweetened cocoa powder with a tiny bit of extra hot water)

2 2/3 cups confectioners' sugar

3 tablespoons light corn syrup

3/4 teaspoon vanilla extract

1/4 cup hot water

1/4 teaspoon espresso powder, optional

3/4 cup semisweet or bittersweet chocolate (chips, or chunks), melted

• Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

  To make the cookies: Beat together the butter, sugar, salt, baking powder, lemon, and vanilla till well combined.

  Beat in the eggs one at a time, beating well after each addition.

  Gently stir in the flour alternately with the milk, beginning and ending with the flour.

  Using a muffin scoop or a 1/4-cup measure, drop the dough onto the prepared baking sheets. With wet fingers, or the wet bottom of a measuring cup, flatten/spread the dough to a 3"-diameter circle. Leave 2" to 2 1/2" between each cookie; they'll spread.

  Bake the cookies for 10 to 12 minutes, until they're set and are very light golden brown around the edges. If there's no sign of brown, that's OK. Cookies baked for 10 minutes will be quite moist. Cookies baked for 12 minutes will be drier, and more "authentic." Bake for 11 minutes for an in-between cookie.

  Remove the cookies from the oven, and cool them right on the pan. As they cool, prepare the icing.

  To make the vanilla icing: Whisk together the confectioners' sugar, corn syrup, and hot water. For a nice vanilla flavor, add the vanilla; for the whitest icing, omit it.

  Spread the icing over half of each cookie. Place them on a rack to set while you make the chocolate icing.

  To make the chocolate icing: Combine the confectioners' sugar, corn syrup, vanilla, hot water, and espresso powder. stirring till smooth.

  In the microwave, or in a pan set over very low heat, melt the chocolate.

  Add the melted chocolate into the sugar mixture, stirring till well combined.

  Spread the icing on the uncovered half of each cookie. You'll have a generous amount of icing, so don't be afraid to pile it on.

  Set the cookies back on the rack, and allow them to rest for about 30 minutes, till the icing is set.

  For best storage, wrap each cookie individually, in plastic wrap, and store at room temperature.

  Yield: 2 dozen large (3 3/4" to 4") cookies.

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