Tag: cookies

Healthy Peanut Butter Cookies

Healthy peanut butter cookies

For real…. these truly are HEALTHY peanut butter cookies! Didn’t think there was such a thing? Does no butter, no eggs, no flour, and no oil sound healthy to you?

Made with skim milk, peanut butter, a cup of whole oats, and a touch of sugar, you really can’t get much better than this. I ran out of Harper’s favorite organic kids Clif Z Bars, and didn’t feel like making a trip to the grocery store to buy more, so instead I thought I’d make a homemade granola bar/cookie for her.

With all the stuff online about eating healthy, and the dangers of processed foods, and plastic water bottles, anything wrapped up and sold in a box is probably not the best thing for you to eat or drink.

Healthy peanut butter cookies

I love that these cookies look and taste like cookies, but have the nutrition of a non-processed granola/energy bar.

You get protein from the peanut butter, hearty whole grains from the oats, and a bit of calcium from the milk. If you want to get creative, have fun substituting almond butter or cashew butter for the peanut butter. You could even add dark chocolate chips for some added sweetness.

Healthy peanut butter cookies

Healthy peanut butter cookies

Healthy peanut butter cookies

Fruit and cheese is my snack choice of preference for Harper, but I don’t always keep an ice pack on me to keep it cool. Lol. Granola bars and room temperature snacks are always easiest. Sure enough, while at the mall Harper got hungry and these peanut butter cookies came to the rescue.

Healthy peanut butter cookies
Harper and her little friend going for a stroll through the mall.
Healthy peanut butter cookies
“More!!” That or she’s pointing at something 🙂

Enjoy!

Healthy Peanut Butter Cookies
Prep time:
Cook time:
Total time:
Serves: 1 1/2 dozen
Ingredients
  • 1 cup peanut butter (I used smooth Jif)
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/3 cup skim milk
  • 1 cup ground up oats (in the food processor)
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat. Set aside.
  2. In a stand mixer, beat the peanut butter, sugar, vanilla, and milk on low until creamy and smooth.
  3. In a food processor, process the oats until a flour mixture is achieved. Whisk together the oats, salt, and baking soda. Add the dry ingredients to the wet ingredients. Beat until just combined.
  4. Scoop out equal portions of dough onto prepared cookie sheet. Press a fork down onto each cookie in a criss cross pattern.
  5. Bake for 18 minutes or until golden. Remove and let cool before serving. Store in an airtight container.

 

Levain Bakery Chocolate Chunk Cookies

Levain Bakery Chocolate Chunk Cookies

Call me the chocolate chip cookie lady, because for every small group, family get together, or anytime I want a dessert, I make chocolate chip cookies.

Supposedly the Levain Bakery chocolate chip walnut cookie is all the rage. Located in New York, the bakery was founded in 1994 by two friends Connie McDonald and Pam Weekes. Both women were competitive swimmers and had trained for the Ironman, and not surprisingly, were left starved for food after their tireless workouts. One day they began a passionate conversation about creating the world’s greatest chocolate chip cookie…. and they did!

To this day, they ship their world famous cookies to happy customers around the globe. I have yet to try their cookies, but I saw several other bloggers post copy cat Levain Bakery chocolate chip cookies that they say tasted similar to the real thing.

A few tweak’s to Brown Eyed Baker’s copy cat recipe yielded this…..

Levain Bakery Chocolate Chunk Cookies

THE MOST BEAUTIFUL CHOCOLATE CHIP CHUNK COOKIE I HAVE EVER SEEN! (We used chunks instead of chips.) No really, isn’t it pretty?

Piled up high, at least an inch tall, these cookies are heaven. The key is the baking time. Please please please make sure you DO NOT overbake these!

The first batch of cookies we made cooked for 15 minutes. While they didn’t look done when we pulled them out of the oven, they do cook some more on the baking sheet. After the cookies cool and set, you get a nice bite of chewy, chocolatey gooey-ness in the middle.

Levain Bakery Chocolate Chunk Cookies

The second batch we made were cooked for 20 minutes. While these looked more done when we pulled them out of the oven, they didn’t have the gooey centers like the first batch. In addition, the bottoms of the cookies were significantly brown.

They were still good, but the first batch was ten times better.

Lesson learned and word to the wise. It’s better to have a slightly under-baked cookie than an over-baked one.

Levain Bakery Chocolate Chunk Cookies

Miss Harper was a fan too. She loves sweets, and now at 16 months can repeat the word, “cookie”. What’s even crazier is that she knows what a cookie is. Maybe that’s poor parenting on my part. We need to be eating more broccoli. Lol.

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Enjoy!

Levain Bakery Chocolate Chunk Cookies
Prep time:
Cook time:
Total time:
Serves: 12 cookies
Adapted from Brown Eyed Baker
Ingredients
  • 3 cups (13.5 oz) bread flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 3/4 cup + 4 tsp. (6 oz) light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, cold, lightly beaten in a separate bowl
  • 1 tsp. vanilla extract
  • 1 1/2 cups semi-sweet chocolate chunks
  • 1 cup walnuts, toasted and coarsely chopped
Instructions
  1. Line a baking sheet with parchment paper or silpat; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of the bowl once (the batter will appear lumpy).
  4. Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chunks and nuts with a rubber spatula.
  5. Divide the dough into 12 portions about 4 ounces each. Keep cookies in rough mounds (as opposed to flattening them out of trying to smooth them) and refrigerate 30 minutes before baking.*
  6. Meanwhile, preheat the oven to 375 degrees F.
  7. Bake for 15-18 minutes, or until cookies are light golden brown and just barely cooked in the middle.** Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
*Popping the cookie dough in the fridge before baking helps them keep their tall shape.[br]**Err on the side of under baking – these are best when they’re gooey in the center!

 

King Arthur Flour Monster Cookies

monster cookies

I don’t know about you, but I’m glad the holidays are over. Back to the real world! We had a wonderful Christmas, but I’m ready to get a good, solid schedule back in order.

With all the festivities, I hadn’t had a chance to post these delicious monster cookies yet.

My sister made them for a party she went to, and then my mom made some because they were that good! Harper and I both loved them as well.

monster cookies

I’ve blogged monster cookies before, but ended up deleting them from the blog because they are not even in the same ballpark as this monster cookie recipe.

Almost 5 cups of rolled oats, peanut butter, mini M&M’s, chocolate chips, butterscotch chips, what’s not to like? They are loaded with so much good stuff, there’s only 1/2 cup of flour in the whole recipe!!

Now that Christmas is over, instead of red and green M&M’s, you could use pink and red for Valentine’s Day, pastels for Easter, red, white and blue for the 4th of July… you get the idea.

Feel free to add in any of your favorite additions like white chocolate chips, milk chocolate, raisins, etc. to make them your very own. I will say, they are pretty much perfect just as the recipe states below. 🙂

monster cookies

santa
Harper met Santa for the first time. The picture doesn’t do it justice because she was actually smiling! Not a single tear for this brave girl!
santa
“Hey Santa, can I have a cookie please!”

Enjoy!!

King Arthur Flour Monster Cookies
Prep time:
Cook time:
Total time:
Serves: 26 large (4 1/2-inch) cookies
Source: The King Arthur Flour Cookie Companion cookbook
Ingredients
  • 3 large eggs
  • 1 cup (8 oz) brown sugar
  • 1 cup (7 oz) granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. corn syrup
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup (1 stick, 4 oz) unsalted butter, melted
  • 1 1/2 cups (14 1/4 oz) chunky peanut butter (don’t use organic, use the regular kind)
  • 4 1/2 cups (15 3/4 oz) rolled oats
  • 1/2 cup (2 oz) unbleached all-purpose flour
  • 3/4 cup (4 1/2 oz) chocolate chips
  • 3/4 cup (4 1/2 oz) butterscotch chips
  • 3/4 cup (5 1/2 oz) mini M&M’s*
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, combine the eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter, then the peanut butter, oats, and flour, mixing until thoroughly combined. Stir in the chips and M&M’s.
  3. Let the dough rest for 30 minutes so the oats can absorb some of the butter.
  4. Drop the dough by 1/4-cupfuls onto prepared baking sheets. Use your fingers to flatten the cookies slightly then bake them for 12 minutes, until they’re a light golden brown. Remove them from the oven and cool on a rack.
Notes
*Use mini M&M’s. If you can’t find mini M&M’s, substitute 3/4 cup (4 1/2 oz) regular M&M’s.

 

Soft and Chewy Oatmeal Raisin Cookies

soft and chewy oatmeal cookies

These cookies just remind me of fall and cuddling up next to a fire. Rolled oats, cinnamon, molasses, and toasted walnuts just shout warmth and sweetness.

These soft and chewy oatmeal raisin cookies are easy to make and are just like any other cookie recipe. The hardest part is waiting to chill the dough at least 30 minutes to prevent the cookies from spreading so much during baking.

The original recipe, from Sally’s Baking Addiction, calls for raisins (typical for an oatmeal raisin cookie), but we were out, so used chocolate chips instead. Chocolate chips can go in just about any cookie recipe, and these are no exception. Feel free to use your own substitutions and variations. Example: dried cranberries and white chocolate instead of raisins.

soft and chewy oatmeal cookies

Harper has a sweet tooth and was quite fond of these. She can’t really “talk” yet, but instead grunts and points and something she wants. She did a lot of pointing and grunting with these cookies.

It’s to the point that if I want a cookie, I have to eat one when Harper goes to sleep, because otherwise she will beg me to share! Lol.

one year old
Cat toys are so much fun!

Enjoy!

Soft and Chewy Oatmeal Raisin Cookies
Prep time:
Cook time:
Total time:
Serves: 2 dozen
Source: Sally’s Baking Addiction
Ingredients
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract (yes, Tablespoon!)
  • 1 Tbsp. molasses
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups (240g) old-fashioned rolled oats
  • *1 cup (140g) raisins (we substituted chocolate chips because we ran out of raisins)
  • 1/2 cup (64g) chopped toasted walnuts (optional)
Instructions
  1. Using stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicon baking mats. Set aside.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
  5. MAKE AHEAD TIP: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Notes
*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

 

Featured

Joey’s Favorite Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Two weeks ago my sister ran her first sprint Triathlon in Lubbock, Texas in preparation for the Ironman 70.3 Buffalo Springs Lake. She’s really serious about her training and finished 1st place in her age division, and 8th place overall for females. Did I mention this was her first triathlon? Wow!

Our cousins Brooke and Joey live out in Lubbock and let Brit stay with them for the race. Brit and my mom made these chocolate chip pudding cookies, and Brooke and Joey fell in love with them, especially Joey!

triathlon
Doghouse Sprint Triathlon at Buffalo Springs Lake in Lubbock, Texas

I just love it when someone raves about something sweet. It’s probably the biggest compliment ever when that whole batch of cookies or whole pan of cake is gone in just a few hours.

Half kidding/half dead-serious, Joey told us to bring these cookies with us when we came to Gordon that next weekend for Nanny’s 93rd birthday.

These cookies are so good, you’ll have a hard time burning out on them so even though we just made them, we were more than happy to whip up another batch. Only bad thing for Joey was that this time, he had to share the cookies with all our family in Gordon. In fact, after just 2 hours there were only 3 cookies left!!

cousin
Harper with her cousin Brooke
horse
My Dad, Joey, and Harper petting this pretty white horse at the stables.

As always, it was great to see close family and celebrate another milestone as Nanny turned one year older. Despite being such a huge state, it’s nice to have nearly everyone in our family live in Texas!

If you like these pudding cookies, you’ll also probably like our Chocolate Chip Dreams recipe. The dream cookies also have instant vanilla pudding to keep the cookies soft, but the only difference is that the dreams have shortening and nuts, whereas these do not. These cookies also bake at a slightly cooler temperature and for a little bit longer.

Which do I like better: Joey’s pudding cookies or the Dream cookies? That’s a tough call. Dreams have always been a favorite of mine, but I may end up calling these a tie-breaker.  I feel like Joey’s are crispier on the outside and chewier on the inside. The dreams are just chewier and softer throughout. Half the time I don’ have shortening on hand, so I’ll probably end up making Joey’s cookies more.

P.S. Joey – We’ve dedicated these cookies to you, “Joey’s Chocolate Chip Pudding Cookies” since you love them so much!

Enjoy!!!

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

 

Joey’s Favorite Chocolate Chip Pudding Cookies
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 cups all-purpose flour
  • 1 (3.5 oz) packet instant vanilla pudding mix
  • pinch of salt
  • 1 (11.5 oz) bag (2 cups) semi-sweet chocolate chunks
Instructions
  1. Preheat 350 degrees F. Line a baking sheet with parchment paper or silpat.
  2. To the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  3. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chunks, and beat on low speed until just combined, about 30 seconds.
  5. Using a small cookie scoop, roll into balls and place on prepared cookie sheet. Bake for about 10-11 minutes, or until edges have set and tops are just set. Even if slightly undercooked, pale, and glossy in the middle, don’t overbake. Immediately slide parchment paper onto a wire cookie rack or the countertop and let cool for 5 minutes. Then transfer the cookies to a wire rack to finish cooling.

 

Sugar-Doodle Cookies

sugar-sugar-doodle cookies cookies

I love sugar cookies. I love snickerdoodle cookies. So why not combine the two? A hybrid between a buttery sugar cookie and a cinnamon-sugar snickerdoodle cookie, these sugar doodles are scented with vanilla, have chewy edges, soft centers, and are sprinkled with cinnamon-sugar mixture.

My biggest complaint with cookies is when they are dry and tough. These are quite the opposite. The literally melt in your mouth, which makes you feel like you could eat about 10!

It’s always implied that for small groups at church I will bring the dessert. More than likely that dessert is in the form a of cookie.

My sister came over to visit the new baby, and we ended up making these while she was here. Literally you can make these while holding a baby… which is what we did. These cookies are that easy!

baby

sugar-doodle cookies sugar-doodle cookies sugar-doodle cookies

Sugar-Doodle Cookies
Prep time:
Cook time:
Total time:
Serves: 1 dozen
Adapted from Averie Cooks
Ingredients
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 Tbsp. milk
  • 1 1/2 tsp. vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • cinnamon-sugar, to sprinkle on top
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2-3 minutes.
  2. Stop, scrape down sides of the bowl, and add the egg, milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the side of the bowl, and add the flour, baking soda, salt, and mix until just combined, about 1 minute.
  3. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.
  4. Preheat oven to 350 degrees, and line a baking sheet with parchment or a silpat non-stick baking mat.
  5. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4 ounces each and place them on the baking sheet, spaced at least 2 inches apart. Sprinkle with a little cinnamon sugar mixture.
  6. Bake for 8-10 minutes or until pale golden and edges have just set. Even if slightly undercooked in the center, the cookies will firm up as they cool. For crunchier cookies, extend the baking time 1-3 minutes longer.
  7. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature of up to 5 days or in the freezer for up to 3 months.

 

Chocolate Snowballs

chocolate snowballs

I hope everyone had a wonderful Christmas and New Years! It was crazy around our house with a new baby, Christmas shopping, traveling, seeing friends and family, and running errands, but it was fun.

My mom made these chocolate snowballs for Christmas a little over a week ago. Plain butter cookies, espresso, and dark cocoa rolled in unsweetened coconut, make for one delicious chocolate snowball truffle!

The recipe calls for 18 snowballs, but we made them smaller and got 32; thus half the calories! So for those starting on their healthy new year’s resolutions today, you can still eat one a snowball a day, and not jeopardize your diet. 🙂

Credit goes to Johnny Iuzzini, author of the cookbook “Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking”. He also has a Killer Chocolate Chip Cookie recipe, so I’d highly recommend purchasing his latest cookbook.

Enjoy!!

chocolate snowballs chocolate snowballs

chocolate snowballs

chocolate snowballs

christmas

Chocolate Snowballs
Prep time:
Total time:
Serves: 1 1/2 dozen
Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking” by Johnny Iuzzini
Ingredients
  • 7 Tbsp. unsalted butter (99 g)
  • 1/2 cup sugar (100 g)
  • 1/4 cup dark cocoa powder (25 g)
  • 1/4 cup whole milk (60 g)
  • 1 tsp. ground espresso powder (2 g)
  • 1/2 tsp. vanilla extract (2 /12 g)
  • 1/4 tsp. kosher salt (1 g)
  • 6 ounces plain butter cookies, finely ground (about 1 1/4 cups crumbs) (170 g)
  • 1/2 cup unsweetened desiccated (fine dried flakes) coconut (38 g)
Instructions
  1. Put the butter, sugar, cocoa powder, and milk into a small saucepan and heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the espresso powder, vanilla, and salt.
  2. Put the crumbs into a medium bowl and pour the warm liquid mixture over them; mix well until crumbs are evenly moistened. Line a small sheet pan with parchment paper and spread the mixture out on it in an even, thin layer. Refrigerate for 1 to 2 hours.
  3. Scoop level tablespoon-sized portions and roll them into balls. Toss them in the coconut, rolling firmly with your hands to adhere the coconut. Refrigerate for at least 30 minutes before serving and up to 1 week.



 

Johnny Iuzzini’s Killer Chocolate Chip Cookies

Johnny Luzzini's Killer Chocolate Chip Cookies

I feel like a have a thousand chocolate chip cookies on the blog, and all are noteworthy. So when my mom tried this new chocolate chip cookie recipe, I wasn’t expecting much.

Boy was I wrong. Johnny Iuzzini’s killer chocolate chip cookies are wonderful, and definitely in my top 4! (Neimans chocolate chip cookies, chocolate chip dream cookies, and Jolene’s oatmeal chocolate chip cookies tie for #1, #2, and #3. I like them all for different reasons and can’t pick a winner).

Each cookie is unique in it’s own way. The Neiman’s cookies are great because they are super easy and have espresso powder in them. The chocolate chip dream cookies have instant vanilla pudding mix, and Jolene’s oatmeal chocolate chip cookies have everything; oats, milk chocolate, semi-sweet chocolate, and nuts!

What makes Johnny Iuzzini’s recipe unique you ask? It’s the almond extract. I’ve never had a chocolate chip cookie with anything but plain ole vanilla extract, and I could immediately taste the almond extract, which was delicious. These cookies also have a little bit of cinnamon, which I love in desserts, but it’s not very predominant;  so don’t worry. Sea salt is included, which is a perfect combination to the sweet chocolate chunks.

Johnny Luzzini's Killer Chocolate Chip Cookies

These cookies are also easy to bake, and don’t require refrigeration of the dough. A lot of cookie recipes require refrigeration, which I find is super annoying, even if it makes the cookies taste better. I’m impatient, and don’t like chilling the dough. I want to bake and eat them as fast as I can!!

Who is Johnny Iuzzini? Besides having a really cool name, he is an American pastry chef, television celebrity, and cookbook author, who resides in New York. His latest cookbook, Sugar Rush: Master Tips, Techniques and Recipes for Sweet Baking just came out in September. According to Amazon, it “is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.” To purchase Iuzzini’s book, visit Amazon HERE. (Note: I actually discovered this cookie recipe via Monique’s lovely food blog, Ambitious Kitchen.)

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Johnny Luzzini's Killer Chocolate Chip Cookies

This isn’t a chocolate chip cookie, but she’s pretty sweet! She says “give me a cookie!” 🙂

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Johnny Iuzzini’s Killer Chocolate Chip Cookies
Prep time:
Cook time:
Total time:
Serves: 3 – 4 dozen
Source: adapted from Ambitious Kitchen
Ingredients
  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 3/4 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 large egg
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 14 oz. semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Put the butter, granulated sugar, and brown sugar into a standing mixer bowl and toss with your fingers until the butter is coated. Attach the bowl and paddle to the mixer and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps.
  3. Add the vanilla and almond extracts and mix well. With the motor on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.
  4. Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt on top. With a mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; removed the bowl from the mixer and fold the chocolate into the dough by hand.
  5. Using a small 1/2 ounce ice cream scoop, scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets.
  6. Bake for 12-13 minutes, rotating the pans once, until just set and bottoms are beginning to brown. Cool for 10 minutes on the pans before transferring to a rack to cool completely.
  7. Store the cookies in an airtight container for up to 3 days.

 

Christmas All Through the South and Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

From ornament exchange and white elephant gift parties, to driving around looking at Christmas lights, the holidays are definitely something we look forward to. If you’re looking for inspirational ideas to decorate your mantel with holiday trimmings, or recipes for enjoying a Christmas morning brunch centered around red velvet pancakes, Southern Living’s “Christmas All Through The South:  Joyful Memories, Timeless Moments, Enduring Traditions” is one to impress!

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Woven throughout this stunning 400-full color book are stories of Christmas traditions in the south, like finding the perfect tree at a North Carolina tree farm, enjoying the sparkling lobby of the Roosevelt Hotel in New Orleans, decorating ideas from gorgeous southern homes, and menu ideas for every festive occasion.

Southern Living’s “Christmas All Through The South” would make a perfect keepsake for your friend or family member wanting that inspiration, or even as a gorgeous coffee table book. You can purchase the book via Amazon HERE.

While my family doesn’t have a ‘set’ tradition of picking out a tree at the tree farm, we do have a Christmas tradition of driving around the metroplex looking at lights. Whether it’s looking at the gorgeous homes in Highland Park adorned with Christmas lights, or looking at lights at The Shops of Legacy in Plano, Southlake Town Square, or Frisco Square – my personal favorite.

In Texas, you better go big or go home. Our Christmas lights are just one example of that. Below are two videos of lights in the Dallas metroplex, Frisco, that does it up right. One is a house in my old neighborhood that has lights synchronized to music. That same homeowner impressed so many people that he also synchronizes the lights at Frisco Square. Did I mention he’s an Aggie? lol. He even synchronizes his house to the Aggie War Hymn.  Enjoy the videos below:

 

 

 

 

Shops of Legacy
The Shops of Legacy’s Christmas lights

We will have new Christmas traditions with this little one that just arrived in October. She’s our little Christmas present!

baby

baby

And finally, you can’t enjoy the holidays without cookies! I made these peanut butter blossom cookies for a football watching party we had over at our house. The recipe, credit given to Land O’Lakes, is super easy to follow, and they taste amazing!!

I had some leftover Hershey’s kisses from a baby shower, and wanted to use them in a recipe so I wasn’t continuously munching on them. I’m a sucker for small candies. Only one candy is 22 calories, but before you know it, you’ve eaten like 10, and 22 calories turns into 200+ calories! With these cookies, I’ll eat just one and be done. 🙂

Enjoy!!

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 cup sugar
  • 48 milk chocolate Hershey’s kiss candies, unwrapped
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine 1/2 cup sugar, brown sugar, softened butter and peanut butter in the bowl of an electric mixer. Beat at medium speed until light and fluffy. Add egg, vanilla, and salt; continue beating until well mixed.
  3. Add flour and baking soda. Beat at low speed, scraping bowl often, until well mixed.
  4. Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
  5. Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 Hershey’s kiss in center of each cookie. Remove to cooling racks.
Notes
Source: Land O’Lakes

 

 

Milk Makin’ Cookies

 

milk makin' cookies

From the title of these cookies, you can guess what new addition was just added to our family. A baby! Actually, a future Aggie class of 2037 if you take a look at the picture below. Whoop!!! We are more than blessed and are super excited to care for and see our new little one grow up!

Aggie baby
Future fightin’ Texas Aggie class of 2037!
baby
Strengthening those neck muscles.
baby
Our little angel.

Matt and I are not only blessed to have a little baby, but we are fortunate enough to live in a neighborhood with such great people who have visited the baby, have brought us meals, and have generously given us baby clothes, pack and plays, etc.

The cookies below were made by our friend Katie who lives just a few doors down from us. She’s a pro when it comes to motherhood as she has a one year old AND is 32 weeks pregnant and due in December! I’m very very impressed!!!

Yesterday she brought over these delicious “milk makin’ cookies” that are designed for mothers that are breastfeeding. They have nothing but wholesome ingredients that are good for the body such as whole wheat flour, whole oats, peanut butter, flax, cinnamon, chopped nuts and brewer’s yeast.

The cookies are AMAZING. I’d say you don’t have to be breastfeeding to eat these, but since I have a husband who likes cookies, I’m going to tell him “hands off!” The cookies are wholesome, sweet, filling, and I will be making these even when my daughter is all grown up!

Enjoy!!

milk makin' cookies milk makin' cookies milk makin' cookies milk makin' cookies

Milk Makin’ Cookies
Prep time:
Cook time:
Total time:
Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 3/4 cups whole oats
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup almond butter or peanut butter
  • 1/2 cup butter, softened
  • 1 cup flax
  • 3 Tbsp. brewer’s yeast
  • 1/3 cup water
  • 1 tsp. cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. vanilla
  • 2 large eggs
  • 2 cups (12 oz) chocolate chips
  • 1 cup chopped nuts of your choice
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt.
  3. In a stand mixer, combine by beating: peanut butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy. Then mix in the eggs.
  4. Gradually beat in flour mixture. Stir in nuts and chocolate chips. Slowly add oats, mixing as you go.
  5. Place balls of dough onto greased baking sheets. Press down on each ball lightly with a fork.
  6. Bake 12 minutes.
Notes
Recipe credit: Kathleen Majox