Dark Chocolate Dipped Butter Cookie

Recipe adapted from allrecipes.com
Butter Cookie #3

DARK CHOCOLATE DIPPED BUTTER COOKIES

INGREDIENTS

3/4 cup butter, softened

1/2 cup white sugar

2 egg yolks

1 3/4 cups all-purpose flour

1 bag dark chocolate chips
DIRECTIONS

1.Preheat the oven to 375 degrees F (190 degrees C).

2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.

3.Roll out dough to desires thickness. If dough is too soft, refrigerate for 15 to 20 minutes. Cut out into shapes and place 1 inch apart onto ungreased cookie sheets. Bake and let cool completely on wire racks.

4.Once cooled melt chocolate in double boiler. Dip cookies in chocolate and place on wax paper to harden/dry.

Christmas Trees

Butter Cookie #2
Recipe adapted from allrecipes.com

ROLLED BUTTER COOKIE

INGREDIENTS

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1 bag white chocolate chips

DIRECTIONS

1.Preheat the oven to 375 degrees F (190 degrees C).

2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.

3.Roll out dough to desires thickness. If dough is too soft, refrigerate for 15 to 20 minutes. Cut out into shapes and place 1 inch apart onto ungreased cookie sheets. Bake and let cool completely on wire racks.

4.Once cooled melt chocolate in double boiler. Dip cookies in chocolate and place on wax paper to harden/dry.

Jam Filled Butter Cookies

I love making 1 dough and turning it into different cookies. I made a large batch of butter cookies and in the course of an afternoon ended up with 3 different sets of goodies. The best part of this is you play it off like you’ve been slaving away for days but in reality it was a few short hours. Let me know what you do with this recipe!

Recipe from allrecipes.com

Butter cookie #1

JAM FILLED BUTTER COOKIE

INGREDIENTS

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.

Hockey Pucks

These are super easy and fun to make with kids, or your 28 year old sister :)

HOCKEY PUCKS

INGREDIENTS

1 (16 ounce) jar peanut butter
1 (16 ounce) package buttery round crackers
½ bag chocolate chips
½ bag white chocolate chips

DIRECTION

1. Spread 1 teaspoon peanut butter on a cracker and top with another cracker.
2. Place both chocolates in top of double boiler; stir frequently over medium heat until melted.
3. Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.

Chocolate Crinkles

I experienced a little heart break while making these cookies. I was so excited to try this recipe. When I got home from work I decided that it was a great day to bake. I got out all my recipes I've been wanting to try and got started. I made the dough and because it was so cold outside today (31 was the high) I thought I would chill it outside. The recipe says to refrigerate it for at least 4 hours but I just couldn’t wait that long so I made a practice batch. They turned out great but the dough was a little hard to work with so back outside it went. That was at 6:00pm. It is now 8:00pm. I just went outside to grab the dough so I could wrap up my day of baking only to find 2 HUGE raccoons eating my dough! Needless to say the dough was unsalvageable. The few cookies I got out of it before the raccoons got to it were wonderful. I think I may add chocolate chips the next time I make this.

Lessons learned today:
1. Don't leave food unattended outside.
2. Raccoons are not my friend.


I hope you have better luck with this than I.

Thanks allrecipes.com
Chocolate Crinkles


INGREDIENTS

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

DIRECTIONS

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Cake Mix Cookies

I am a big fan of cake mix. When I use it I like to play it off like it’s homemade. This wonderful concoction is a simple recipe I found on allrecipes.com. They turned out super moist. Everyone at work loved them and when I told them how east they were one of the guys I work with made them for himself at home later in the week. I love when people get inspired :)

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 eggs
1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Candy Cane

I don't much care for candy canes. Take away the peppermint and make them out of cookie dough and ta da, the perfect candy cane :)

Sugar People

My mom is such a trooper! I was telling her how I wanted to put little faces on my little people so she picked through all the sprinkles and found eyes for them all. These were a blast to make but after the first few dozen I got sick of them real fast. They are only about the size of my thumb, by the end of the night my hands ached and my eyes were sore from squinting.

Christmas Wreath

I wouldn't mind hanging this on my door.

St. Jude Bake Sale

At work we had a bake sale to benefit St. Jude’s. It was a raging success thanks to everyone who took part. This is what I contributed. Don’t forget to donate this Christmas season. Whether it be your money, time, or delicious baked goods. It will make a world of difference, I promise!

Glitter for Cookies

“Do they make glitter for cookies?”

“Um yeah we call them sprinkles”

I have the best friends around…

I know that these aren't what I would call "glitter sprinkles" but this was to funny not to post. I love a good sugar cookie because you can do almost anything with them.

Cookie Bars

I love me a cookie bar. Growing up my mom's friend Fran made these for us every year on halloween. Thanks Fran for all the years of yummyness :)

Recipe

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 375° F.

Mix flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Grease 15 x 10-inch jelly-roll pan. Spread into prepared pan. Bake until chocolate chips just start to melt, about 3 minutes. Take a knife and swirl throughout dough. Bake for an additional 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Rose Cupcake

This rose is pink
It is quite yummy
It’s good to look at
But better in my tummy.

Cherry Blossom

My favorite colors lately... I heart them.

Give Thanks

I am a big fan of celebrating holidays for more than just one day. In honor of that let me wish you all a Happy Thanksgiving. Here are some of the things I am thankful for...

1. My family, although they drive me nuts I love them more then they know.

2. My friends whom I adore.

3. My job

4. Betty Crocker cake mix :)

Dino-Ghost

I want a cupcake with a dinosaur... no a ghost... no... a dino-ghost!!

Happy Halloween suckers :)

Chocolate on Chocolate

Three words...

Chocolate.on.chocolate

My mouth waters just looking at the picture.

My new favorite frosting recipe by Ina Garten

Chocolate Buttercream

6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners’ sugar, sifted

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. Slowly beat the cooled chocolate into the butter mixture until just combined.

I had a dream...

There are few thing I love more than being in the kitchen. Three of those things happen to be sisters whom I adore. Caroling 11, Grace, 13 and Ellen 18. For the past 5 years I spent almost every day with these girls as their nanny. I love them. The week of my birthday last year Caroline had a dream depicting the cake she was meant to bake me. The next day the three of them went shopping, got everything they needed and set out to make me the most wonderful cake I was ever to receive. It was stunning with 2 layers covered in pink and purple frosting. Perfect!

As the kids continue to grow older there are few things that will bring everyone together. Baking/ decorating is something I can always count on to get them in the same room, at the same time, enjoying the same thing. I encourage you to involve your kids when in the kitchen. At the end of the day there might be a bigger mess to clean up but it's worth it. Trust me!

Carrot Cupcake

Oh Carrot Cake

When other people make you
There isn’t much to say
You are to chunky for my taste
So I kept you at bay
Who knew you could be so good
With a little help from me
I took out the nuts and raisins
And you are as tasty as can be
I am sorry for dismissing you
For all those many years
But have no fear I’ll make it up
No need to shed more tears
Now your recipe is here for all
And everyone to see
And they will make you more than once

That is my guarantee

With a little help from allrecipes.com and a bit of tweaking on my part this recipe was born.

Carrot Cake
4 eggs
¾ c. canola oil
½ c. applesauce
1 c. white sugar
1 c. brown sugar
3 tsp vanilla extract
2 c. flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tsp ground cinnamon
¼ tsp nutmeg
1 8oz can crushed pineapple (drained)
3 c. grated carrots
1 c. finely chopped pecans

Preheat oven to 350

Shred carrots with the large side of the cheese grader

In a large bowl beat together eggs, oil, brown & white sugar, applesauce, pineapple and vanilla. Mix in flour, baking soda & powder, salt, cinnamon, nutmeg and finely chopped pecans. Stir in carrots.

Spoon into cupcake pan ¾ of the way full.

Bake in the oven for 16-20 minutes or until a toothpick comes out clean.
Cool completely before frosting.

For a sheet cake grease and flour a 9x13 inch pan and bake for 40-50 minutes.

Cream Cheese Frosting
½ c. butter at room temperature
8 oz cream cheese at room temperature
4 c. powdered sugar
1 tsp vanilla extract

Beat together all ingredients until smooth and creamy.

Sugar Cookies

Is there really any better way to show someone how much you love them? Well maybe but for now this will have to do! Lets be honest, the quickest way to my family’s heart is through their stomachs. Up until I discovered how much fun cupcakes could be I always made sugar cookies when I needed something special. I remember the first boy I baked for. I was all of 14 he was 19. For Valentines Day I made him a plate full of big red hearts. I knew for sure he would fall in love with me. Although I got a heartfelt hug, fall in love he did not. I actually think he was a bit embarrassed.

Sugar Cookies
3 c. flour
1 tsp baking powder
½ tsp salt
¾ c. butter at room temperature
1 ½ c. sugar
2 eggs
1 tsp vanilla

Cream butter and sugar together until light and fluffy. Add eggs and vanilla mix to incorporate well. Add dry ingredients and mix.
Form into 2 balls and wrap in cling wrap or wax paper. Refrigerate until firm.

Preheat oven to 375 Roll out to desired thickness. Cut into shapes.

Bake at 375 until golden brown at edges.
Cool on wire rack or paper bag

Frosting
1 lb powder sugar
1 stick butter at room temperature
1 tsp almond extract
½ - ¼ c. milk

In a mixer place powdered sugar, butter and almond. Add in milk one tablespoon at a time to reach the consistency you are looking for. I like my frosting like I like my wallet… thick!

Welcome!

I love to bake. I love it. I hope this inspires you to love it to. Here is a little preview of what is to come!