Sweet Tooth Tuesday -- PB Granola Balls

This baby isn't a fan of sweets. There are very few sweets that I can actually eat more than 2 bites of and these no bake cookies is one of them.

They were quick to make and were a really good snack. G didn't even try them and E thought the honey made them too sweet but I loved them! I loved them so much that I didn't even get a picture of them.

Peanut Butter Granola Balls
1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup chocolate chips

In a small saucepan over medium heat, combine honey, peanut butter, and butter. Stir until melted and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, and oats. Let the mixture cool for about five minutes and stir in the chocolate chips.

Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

You need to store in the fridge or they will get really messy!

Sweet Tooth Tuesday -- Yummy Five Chip Cookies

These cookies are making their way around the blogs and I had to try them after seeing them at Mommy's Kitchen.

These Yummy Five Chip Cookies were great! I didn't have all 5 chips but I did use up the extra chips leftover from other recipes. I used peanut butter, milk chocolate chip, semi chocolate chips and white chocolate chips and they were perfect. Everyone here at home loved them and so did the office.

Pop over to Mommy's Kitchen and check out her blog and recipe for these amazing cookies.

Sweet Tooth Tuesday -- Whoopie Pies

I made Strawberry Whoopie Pies for Teacher Appreciation Week for G's 1st grade teacher. These were easy to make and turned out really cute! I used a Buttercream Icing as the filling and it made these cake/cookies really rich.

I didn't get any pictures of these either and they turned out really cute. :(


Whoopie Pies
1 boxed cake mix (I used strawberry)
3 eggs
1/2 cup water
1/2 cup oil

Preheat oven to 400
Line cookie sheet with parchment paper
In mixing bowl beat all ingredients on medium low speed until well combined
Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
Cool on rack until completely cool

Buttercream Frosting Filling
1 cup unsalted butter, softened
3 cups confectioners sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
Add 3 powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes.

If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Sweet Tooth Tuesdays -- Mexican Wedding Cookies

While reading through Christy Jordan's cookbook, Southern Plate I came across her recipe for Mexican Wedding Cookies and I knew that I would be making them. Just like Christy, I remember the pink box on the cookie aisle of the grocery store and how I loved those cookies. For some reason that pink box of cookies is priced higher than any other bag of cookies and therefore not purchased often as a kid or as an adult.





I was really surprised at how easy these cookies were to make! That is one thing that I have been impressed with Christy's cookbook, her recipes are easy to prepare and that is something that I love.



Mexican Wedding Cookies
From: http://www.southernplate.com/
Southern Plate Cookbook, pg 145


1/2 cup shortening
1/4 cup water
1 t vanilla (I used 1 T Mexican White Vanilla)
1 egg white
1 box white cake mix
1/2 cup chopped nuts (I used pecans)
1/2 cup mini semisweet chocolate chips
Confectioners' Sugar


Preheat oven to 375.


In a large bowl, mix shortening, water, vanilla & egg white together thoroughly. Mix in the cake mix, nuts and chocolate chips until the dough holds together.


Shape into 1-inch balls (I used my cookie scoop and didn't roll into a ball) and place on ungreased cookie sheets. Bake until almost set, about 10-15 minutes.


While warm, dip the cookies in confectioners' sugar.






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Cookie Carnival -- Two-Tone Cookies

This month I picked the Two-Tone Cookies for the Cookie Carnival and dressed them up a bit in preparation for Valentines Day. The recipe was easy and a bit fun to make. The cookies turned out super cute and you could switch them up for any holiday.

Everyone at home and work that tried them out really enjoyed them. I liked that they weren't super sweet but just sweet enough.



Two-Tone Cookies
www.bhg.com

1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Chocolate Ganache
Powdered sugar (optional)

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir cocoa powder into one portion of dough. Cover and chill dough halves in the refrigerator for 1 to 3 hours or until dough is easy to handle.

Preheat oven to 375F. Roll each dough half to 1/8-inch-thickness on a lightly floured surface. Cut out dough with a floured 2-1/2-inch fluted square cookie cutter, or cut dough into 2-1/2-inch squares using a fluted pastry wheel. Use an hors d'oeuvre cutter to cut a 1-inch square, diamond, circle, or flower shape from the centers of half of cutouts of each color. Place cutouts 2 inches apart on ungreased cookie sheets.

Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool.

Spoon about 1 teaspoon Chocolate Ganache in centers of bottom side of each cookie without a cutout. Top each white cookies with a chocolate cookie with cutout, bottom sides down; top each chocolate cookie with a white cookie with a cutout, bottom sides down. If desired, sprinkle with powdered sugar. Makes 30 cookies. (I made less cookies since I used a large cutter)

To store: Place unfilled cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Assemble cookies with ganache, as directed. If desired, sprinkle with powdered sugar.


Chocolate Ganache
Heat 1/2 cup whipping cream in a small saucepan just until bubbles begin to form around edge. Stir in 4 ounces chopped high-quality bittersweet chocolate using a wire whisk until mixture is smooth. Cover and chill in the refrigerator about 30 minutes or until mixture mounds slightly. Makes about 3/4 cup.

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Sweet Tooth Tuesday -- Sugar Cookies

This year I did not make any sugar cookies for Christmas -- so Santa had to have a slice of Snickerdoodle cake instead of decorated cookies. I am sure he enjoyed the cake and was okay that he didn't have any cookies at our house this year.
This has been the sugar cookie dough that I have made the past several years and really do like it.


The Best Rolled Sugar Cookies
From: Allrecipes

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 t vanilla
5 cups AP flour
2 t baking powder
1 t salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stire in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).

Preheat oven to 400. Roll out cookie dough on floured surface 1/4 to 1/2 inch in thickness. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6-10 minutes. Cool completely before decorating.

Pumpkin Spice Cookies

Awhile back I found a blog that I really enjoy. Not only does Kristan post great recipes, she is funny! I always laugh out loud when reading her blog and I have a list of great recipes to try and share with my family and friends. I encourage you to visit her blog and try these cookies! I will admit the Hershey's Kisses can be hard to find but I found them after Halloween on clearance and stocked up then. If you can't find the Betty Crocker Pumpkin Spice Cookie Mix, you can use sugar cookie mix as well. I hope you all enjoy these cookies! We put them on our Teacher Cookie Trays this year.

Pumpkin Spice Cookies
Adapted from: http://confessionsofacookbookqueen.blogspot.com/

Pumpkin Spice Hershey Kisses (about 24-30, unwrapped)
1 pouch Betty Crocker Pumpkin Spice Cookie Mix (you can use sugar cookie mix)
1/3 cup butter, softened
1 egg
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 cup sugar and 2 teaspoons cinnamon, mixed

Preheat oven to 350.

Mix cookie mix, butter, egg, pumpkin, and pumpkin pie spice with a mixer until well blended. Dough will be very soft. Cover and refrigerate overnight. The dough will be very soft.

Scoop the dough out with a small cookie scoop, roll into a ball, and roll in the cinnamon sugar. If your dough is less firm, drop it in the cinnamon sugar before you shape it.

Place cookies on an ungreased cookie sheet and bake for about 10 minutes, or until bottoms are golden brown and centers are firm. Remove from oven and immediately press a Pumpkin Spice Kiss in the center of each.

Sweet Tooth Tuesday -- Hunky Chocolate Chip Cookies

Awhile back, while reading over at Baking and Boys, I found a cookie receipe that I couldn't wait to try and we finally tried it last week. I wish we wouldn't have wait so long to make them. They were wonderful!


Hunky Chocolate Chip Cookies
http://www.bakingandboys.com/


6 tablespoons (3 ounces) unsalted butter, softened
1/4 cup (64 grams) peanut butter
1/2 cup plus 2 tablespoons brown sugar

1/2 cup plus 1 tablespoon granulated sugar
1 large egg
2 tablespoons cream (I used Half & Half)
1 teaspoon vanilla extract
2 cups all purpose flour, scooped and leveled
3/4 teaspoon baking powder
1/2 plus 1/8 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup roasted and salted peanuts (I didn't have, so I omited)
1 cup chocolate chips
2 ounce Big Hunk Candy Bar, chopped into chunks



Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Cream together the butter and peanut butter. Add the sugar and brown sugar and beat for 2 minutes. Scrape sides of bowl. Add the egg, vanilla and cream and beat until well combined. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to sift. Incorporated the dry ingredients with the wet, but only beat until just combined. The dough will seem a little stiff, but it will scoop just fine. Stir in the peanuts and chocolate with a wooden spoon. You can stir in pieces of the candy or save it to add to the hot baked cookies.

Scoop the cookie dough on to baking sheets. Bake for 10 minutes.
Cut and/or break pieces of the Big Hunk and put them on the baked cookies. Let them sit on the baking sheets for a few minutes. Remove to wire racks to cool.




**I put the Big Hunk candy in my dough and baked the cookies with it already mixed in**



G really enjoyed these cookies and so did all my co-workers. I had made the cookies the day of my Girl's Night Dinner and sent cookies home with the girls and I hear that one didn't get any once her bag made it home, that her bf ate them all. :)





A big thanks to Katrina for a posting such a wonderful cookies recipe. I encourage you to visit her blog.






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Cookie Carnival -- Sassy Cinnamon Cookies

I picked the Sassy Cinnamon Cookies for November's Cookie Carnival. It is a receipe from Betty Crocker and it got rave reviews from everyone that tried them. I have had sevreal request to make these again.

They are very similar to a snickerdoodle cookie, which anyone that knows me, knows that I love a good snickerdoodle.

These are perfect for the fall, for cookie trays for the holidays or even a cookie exchange.


Sassy Cinnamon Cookies
http://www.bettycrocker.com/



1 1/2 cups sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cinnamon-flavored baking chips
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon



1.Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.

2.In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough by 1/4 cupfuls into balls. Roll in sugar-cinnamon mixture. Place balls 3 inches apart on ungreased large cookie sheet (do not flatten). **I made much smaller cookies than the 1/4 cup**

3.Bake 13 to 17 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack.



Enjoy with a large glass of milk!

Cookie Carnival -- October Cookies

I just joined up with Cookie Carnival over on Tami's Kitchen Table Talk and I am super excited about it! This month there was a choice between two recipes -- Pumpkin Oatmeal Cookies or Halloween Cookie Pizza. I let E choose which he would like for me to make and he went with the Pumpkin Oatmeal Cookies.

This was an easy recipe to prepare and they came out good but I really think I would add something to them next time but not sure what exactly, maybe some semi-sweet chocolate chips or more pumpkin. These are soft cookies and I do like a cookie that is a bit crispy. It didn't have a ton of pumpkin flavor and I was really expecting it to have a bigger pumpkin punch. G really did like them until he found out there was pumpkin in them and now he refuses to eat them.

Everyone in my office tried them and said that they really did like them and wouldn't change a thing.






Pumpkin Oatmeal Cookies
http://www.mybakingaddiction.com/

2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract (I used 2 teaspoons)
1 cup white chocolate chips
1 cup dried cherries; roughly chopped (I left out since we don't care for them)

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.

Nutella Gooey Butter Cookies

I recently came across a blog called Plain Chicken and I just love everything that Steph posts! I have bookmarked tons of her recipes for our family to try and one that was on the top of my list were Nutella Gooey Butter Cookies! She has several Nutella recipes which I can't wait to try them all.

www.plainchicken.blogspot.com

Keep watching our menus for more of the recipes from that I have gotten from Steph's blog. Be sure to pop over and check out her blog.

Nutella Gooey Butter Cookies

1 box chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter, room temperature
1 egg
1 tsp vanilla extract
1/2 cup Nutella (add more if you like)
powdered sugar

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Add the egg. Then beat in the Nutella and vanilla extract. Mix in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in powdered sugar. Place on an cookie sheet lined with parchment. Bake 12-14 minutes. The cookies will remain soft and gooey.

Monster Oatmeal Cookies

We have been craving oatmeal cookies at our house and I searched for a recipe that didn't have tons of butter/shortening in them which was hard to find. Finally, found a recipe that sounded good and gave it a try.

Soft Oatmeal Cookies
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/soft-oatmeal-cookies/


•2 cups Old Fashioned Rolled Oats
•1 cup All Purpose Flour, Sifted
•¾ cups Granulated Sugar
•1 teaspoon Baking Soda
•½ teaspoons Salt
•½ teaspoons Cinnamon
•½ cups Canola Oil (or Other Flavorless Oil)
•⅓ cups Orange Juice
•½ teaspoons Vanilla
•1 whole Large Egg
•1 cup Raisins
•½ cups Chopped Walnut (optional)

Preheat oven to 350 degrees. Grease 1 or 2 cookie sheets.

In a large bowl, combine all ingredients except raisins (and walnuts, if using). Stir to combine.

Then fold in the raisins (and walnuts, if using) and stir to combine.

Depending on how large you want your cookies to be, drop dough on the cookie sheet(s) by the teaspoon or tablespoonful. You can also make jumbo cookies by using a 1/4 cup measuring cup. (If you are making jumbo cookies, flatten down the dough with a moistened palm.)

Bake for 10 to 13 minutes, or until set. If using 2 cookie sheets, switch racks halfway through baking. (Jumbo cookies will take a little longer to bake.)

Remove cookies to a wire cooling rack and cool to room temperature.


These are in the oven now. I will update on how they are once E gets to taste them tomorrow.

I tried them and they are okay but not great. Not sweet and a bit dry. I am interested in seeing what E thinks.