Cookies, Oh Sweet, Cookies

Like most people, we love a chocolate chip cookie. But what makes us unique is our NEED to pile a variety of ingredients into our cookies. We usually don’t stop at just chocolate chips. No ma’am! No sir! We’ve tried almost every combination out there. Recently we found a recipe that we have never attempted. Salted Dark Chocolate Chip and Roasted Pecan Cookies. With Coconut too! I mean yum! Right? Take our word for it…Make.Them.Today!!!

Ingredients:

  • 1 1/2 cups plus 2 tablespoons sweetened shredded coconut
  • 2 1/4 cups pecan halves, divided
  • 2 3/4cups unbleached flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter flavored Crisco
  • 3/4 cup plus 2 tablespoons lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg whites, at room temperature
  • 1 whole eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons molasses
  • 12 ounces dark chocolate chips

Directions:

Preheat the oven to 350ºF.

In a bowl, sift together the flour, baking soda, and salt. Whisk in the coconut and pecan. Set aside.

In a large bowl, using an electric mixer on medium speed beat together the crisco and both sugars until the mixture is light and fluffy, 3 to 5 minutes. Beat in 1 egg white mixing until fully combined. Add the other egg white and beat until fully combined, followed by the vanilla and molasses. Add the flour mixture all at once and beat on low speed, until the dough just comes together and the flour streaks are still visible. Using a wooden spoon, finish mixing the dough manually. Fold in the chocolate chips and reserved chopped pecans. Transfer the dough the refrigerator to chill for at least 3 hours.

When ready to bake, preheat the oven to 350ºF (180ºF). Line two baking sheets with parchment paper.

Scoop out about 3 tablespoons of dough and flatten the dough onto the parchment-lined baking sheets to form a 3-inch/7.5cm disk, 1/2 inch/1.3 cm thick. Continue to form cookies on each baking sheet, spacing the disks 1 inch/2.5cm apart.

Bake the cookies until lightly browned, 10-12 minutes. Allow to cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.

*recipe inspired by Bakers Royale

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Poppin In For Fun And Sweets

Ever heard of Funko Pops? Google it and I bet you have seen them. Well around our neck of the woods, we have one little collector who is such a Funko Pop fanatic that he wanted to have a Funko Pop birthday party. Well, that sweet boy only turns 10 once, so here we go. Funko Pop Birthday it is! We took the word “pop” and ran with it. Soda pop and a Poprastic Popcorn Mix made with pretzels, Teddy Grahams, and strawberry Poptart cereal are sure to create a “poppin” good time for the birthday boy and all of his buddies. Happy 10th birthday big guy! We hope your birthday party was lots of fun!!!

Sweet Sixteen

Sixteenth birthdays rank way up there on the greatest birthdays list and one to definitely go all out for (not unlike every birthday we celebrate around here If we’re being honest!). It’s coined Sweet 16, ya know! If you’ve been following for awhile then you know creating a birthday cake is a labor of love. This one is a little different. You see this teen doesn’t like traditional cake much – who’s kid is he! So making one with all of Mack’s favorite candies and soda pop seemed the obvious choice. A special cake for a super special sweet sixteen year old! Happy Birthday Mack!!!

Oh Sweet Summer- You’re Just Peachy!

When your neighbors have a peach tree and are willing to share it would be a shame not to take advantage of the in-season yumminess! And it seems we’re really back into cookie butter, so we are blending both and making a Peach Skillet Crisp with Cookie Butter Crumble. Fresh, sweet, delicious!

INGREDIENTS:

Filling:
4 peaches, sliced
1/2 Cup sugar
1/2 Teaspoon cinnamon
2 Tablespoons all purpose flour
Pinch of salt
Cookie Butter Crumble:
1 Cup all purpose flour
1/2 Cup brown sugar
4 Tablespoons butter, melted
1/4 Cup cookie butter
1/2 Teaspoon salt

INSTRUCTIONS:

Pre-heat the oven to 350 degrees.
Peel and slice the peaches. Add them to a large bowl and toss with the sugar,flour, cinnamon and salt.
In a separate bowl, make the crumble by mixing together the flour, brown sugar, melted butter, cookie butter and salt. Use your hands to stick it together into clumps.
Pour the peach mixture in the bottom of a cast iron skillet and crumble the topping over it.
Bake for 20 to 30 minutes or until the crumble is a light golden brown.
*recipe inspired by Hungry Couple NYC

Sweet Berry Baking-Take 2!

Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.

And don’t worry chocolate, you got next!

INGREDIENTS

  •  3/4 cup unbleached flour
  •  3/4 cup old fashioned oats
  •  3/4 cup brown sugar
  •  1 teaspoon cinnamon
  • 6 tablespoons cold butter – diced
  • 1 1/2cup peeled and sliced peaches
  •   1 1/2cup blueberries
  •  1/2 cup granulated sugar
  •  1 tablespoon lemon juice
  •  3 tablespoons cornstarch

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.

  3. Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.

  4. Pour the crumble over the top and press down slightly to compact.
  5. Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.

*Recipe inspired by Crazy For Crust

The Sweetest of All

This Saturday we are hosting a little Shindig. Of course there will be yummy cocktails and delicious bites, but we are most excited to make two of our all time favorite treats. Candy Bar Brownies! And Cookie Butter Dump Cake! Let the party prepping begin!

Candy Bar Brownies Recipe

Cookie Butter Dump Cake Recipe

A Surplus Of Sweets

With the end of the school year approaching we have so many things to celebrate…grads, teachers, summer. So this Saturday we are playing cookie factory and baking up not only our a ton of our favorite cookies, but also a new recipe – Vanilla Pudding Chocolate Chip Cookies! We are sure they will be a hit too. Congratulations to all our beloved graduates! Well done!!! And to our amazing teachers and schools, have a fantastic summer! Well deserved!!!

Ingredients

  •  1 cup butter flavored Crisco
  •  3/4 cup brown sugar
  •  1/4 cup granulated sugar
  •  3.4 oz. package vanilla instant pudding mix
  •  2 eggs whites
  •  1 teaspoon vanilla extract
  •  2 1/4 cups unbleached flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  2 cups dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Using a mixer, beat together Crisco and sugars until creamy. Add in pudding mix, egg whites, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

*recipe inspired by Two Peas And Their Pod