Heath Bits Peanut Butter Cookies

I am normally not a klutz. However, yesterday was a big exception. Yesterday, I had to drive up north to meet with this lady. I felt a little tired but it was no big deal. Well, the lady invited me into her office to talk. I put my stuff down on the floor except for my jacket. The lady said something to me as I took a step backwards accidentally onto my jacket. I lost my balance and caught myself as I stepped back with my other foot meanwhile knocking her chair over. I then turned which made my jacket whip out and hit the lady's plant. The plant went flying to the floor. Impressively, I didn't harm the chair or the plant. I will truly say a comedian could not have done my timing any better. I did apologize and I was wide awake for the rest of the day. There is nothing better to wake a person up then make wreckage in an office. If you are feeling a little tired today, I recommend some caffeine or maybe one of these cookies. It is safer.

Heath Bits Peanut Butter Cookies
8 oz. butter, softened
3/4 cups creamy peanut butter
1 1/4 cups packed brown sugar
3 Tbsp milk
1 Tbsp vanilla extract
1 egg
1 1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Milk Chocolate Toffee Bits plus some for topping
1 cup peanut butter chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, cream the butter, peanut butter, and brown sugar until fluffy.
4. Add the milk and vanilla. Mix well.
5. Add the egg and beat until just blended. 
6. In another bowl, combine the flour, baking soda, and salt.
7. Gradually, add the flour mixture to the peanut butter mixture.
8. Fold in the toffee bits and the peanut butter cups.
9. Drop the dough by a heaping teaspoon onto the baking sheet.
10. Bake the cookies for 10 minutes or until the edges are golden brown. 
11. Allow the cookie to cool for 2 minutes before transferring to a wire rack to cool completely.

Recipe adapted from the back of the Heath English Toffee Bits package.
One year ago.....................I made Silken Chocolate Walnut Tart.

Did you already know.......
-Klutz can also be spelled clutz.
-Klutz means clumsy.
-According to the Merriam-Webster dictionary the word originates from the Yiddish word klots (wooden beam), the German word kloz (lumpy mass).

Peace

I love chocolate cookies which is strange since I normally prefer vanilla ice cream and yellow cake. I gave my children several options for some cookies I wanted to make and they picked this one. Of, they are so good. I told my husband he needed to take these to work for them. They are butter rich with a sandy texture. They need to be refrigerated but it is worth the wait. If you can't wait, the dough is really good. 

World Peace Cookies
1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 Tbsp. unsalted butter, softened
2/3 cup dark brown sugar
1/2 cup sugar
1/2 tsp fine sea salt
1 tsp vanilla extract
1 cup mini chocolate chips

Directions:

1. In a mixer, cream the butter until creamy.
2. Add the sugar to the butter and cream until fluffy.
3. Add the salt and vanilla to the butter mixture and mix for a few more minutes.
4. In a separate bowl, whisk the flour, cocoa powder, and baking soda together.
5. Add the flour mixture to the butter mixture and pulse about 5 times.
6. On low speed, mix the dough for 30 seconds or until the flour has been incorporated. The dough will be crumbly but do not overwork the dough. 
7. Separate the dough onto two separate pieces of plastic wrap. 
8. Shape the dough into logs and wrap well. 
9. Refrigerate over night or at least 3 hours.
10. When ready to bake, preheat oven to 325 degrees F.
11. Line a baking sheet with parchment paper.
12. Slice the hard dough into 1/2 inch rounds.
13. Arrange the dough onto the baking sheet with 1 inch space between slices.
14. Bake the cookies for 12 minutes and remove from oven.
15. Allow the cookies to rest for a few minutes before transferring to a wire rack to cool.
16. Option: Top a few with a sweetened whip cream.

Recipe adapted from Baking From My Home to Yours cookbook by Doris Greenspan. 

Like the different nail polish? Peace Out!

Did you already know......
-In August 2011, the Martin Luther King Jr. Memorial opened.
-The memorial in Washington, D.C. had a paraphrased quote which will be removed from the statute since Dr. King didn't say the inscribed quote.
-The corrected statute will be completed in the Spring of 2013.

Banana Bread Cookies

Since I have been trying to eat more fruits and vegetables, I have been buying more bananas. Well, I like my bananas a little green. So when they are ripe, I don't want to eat them. I try talking the kids into eating them but they tell me maybe later. I realize it really means they won't be eating them either. Since I need to use them up somehow, I decided to make some banana bread. My son had no problem eating the banana bread and told me it was a healthy choice since there are bananas in it. I like his way of thinking. My daughter likes muffin tops so I figured I would attempt to make them with the banana batter. Well, the end result were more like cookies. Cookies are good and these cookies are too since they have banana in them, right? If you like banana bread, you will like these cookies.

 Banana Bread Cookies 1 1/2 cups sugar 1/2 cup butter, softened 2 eggs 4 bananas, mashed 1/2 cup buttermilk 1 tsp vanilla 3 cups all purpose flour 1 tsp baking soda 1 tsp salt
Directions:

1. Preheat oven to 350 degrees.
2. Cream sugar with the butter until well blended.
3. Mix in the eggs and blend well.
4. Add the bananas, buttermilk, and vanilla. Beat until smooth.
5. Stir in the flour, baking soda, and salt until combined. The batter should be thick if not add another Tbsp of flour.
6. Spoon about 1/4 cup of batter onto a parchment lined cookie sheet. 
7. Space the cookie batter about 3 inches apart.
8. Bake the cookies about 15 minutes or until golden brown around the edges.
9. Remove the cookies from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.

Recipe adapted from the Betty Crocker 40th Anniversary Edition Cookbook.
Last year at this time..............I made Jalapeno Bacon Stuffed Mushrooms. 

Did you already know....... 
-One banana has about 90 calories. 
-Bananas are a good source of potassium, Vitamin B6, Vitamin C, & fiber.
-Bananas are normally shipped green since they are easier to transport and not so fragile.

Chocolate Chip Peanut Butter Cookies

Are you ready for Santa tonight? Did you already bake some cookies for him? These cookies may tempt him to leave extra gifts tonight. You never know but they may. I think they tempted my husband to buy me some extra gifts or it could have he has felt bad that I was hit hard with the flu. These cookies are the perfect mix of a peanut chocolate chip cookie.

Are these enough cookies for Santa?

Chocolate Chip Peanut Butter Cookies
 1/2 cup butter, softened
1/2 cup shortening
1 cup smooth peanut butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
1 (11 1/2 oz) bag chocolate chips

Directions:

1. In a large bowl, beat the butter, shortening, and peanut butter until creamy.
2. Add the sugar and beat well.
3. Add the eggs and beat for 1 minute.
4. In another bowl, combine the flour, baking soda, baking powder, and salt.
5. Slowly, add the flour mixture to the butter mixture. Beat well.
6. Fold in the chocolate chips until combined.
7. Scoop about 2 Tbsp of batter and shape into balls.
8. Place the dough onto a parchment lined cookie sheets and flatten slightly.
9. Bake the cookies for about 12 to 15 minutes or until lightly browned.
10. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Recipe adapted from My Recipes.com. 
One year ago...........................I made Snowman Sugar Cookies. 

 Did you already know.............
-In 1955, children could call to find out where Santa was in the world.
-NORAD continues the tradition and children can track Santa online.

Merry Christmas to All!

Sables

My son loves the story of the "Tortoise and the Hare." Every time I try to read a story in the Book of Virtues, he always request that story. I think it is a great story about perseverance but I also want to stress other virtues like compassion, hard work, and especially self-discipline. So, I was asking my two youngest children about how they should behave like the golden rule. My son suggested we should not use too many verbs. Yes, verbs. My daughter wanted clarification and asked, "Action words? We shouldn't be using action words?" (I think she had forgotten about the golden rule when speaking to her brother.) My son just replied, "Yes, verbs." So, try not to use too many verbs today! 

Sables
2 (8 oz) sticks of unsalted butter, softened
1/2 cup sugar
1/4 cup powdered sugar, sifted
3/4 tsp salt
2 large egg yolks
2 cups all purpose flour
1 egg
Colored sugar

Directions:

1. In a mixer, cream the butter on medium speed for about 1 minute.
2. Add the sugar, powdered sugar, and salt to the butter until blended, about 1 minute.
3. Reduce the speed and add the egg yolks. Beat the mixture until combined.
4. Slowly, add the flour a little at the time. Mix the dough until the dough appears uniformly moist and no flour can be seen. The dough should be soft and clumpy not smooth.
5. Gather the dough into a ball and divide into half.
6. Shape the dough into 9 inch long logs and wrap in plastic wrap.
7. Refrigerate the dough for at least 3 hours or overnight.
8. After the dough has chilled, preheat the oven to 325 degrees F.
9. Line a cookie sheet with parchment paper.
10. In a small bowl, whisk the egg.
11. With a pastry brush, lightly brush the beaten egg over the sides of the dough.
12. Roll the dough in the desired colored sugar to coat the eggs.
13. Slice the dough horizontally into 1/3 inch circles.
14. Bake the cookies for about 7 minutes and then rotate the cookies in the oven.
15. Bake the cookies for another 7 minutes or until the cookies are lightly golden on the sides. 
16. Allow the cookies to cool for a minute before transferring to a cookie rack.

Recipe adapted from Baking From My Home to Yours Cookbook by Dorie Greenspan.

Did you already know...........
-Sable cookies are popular in France.
-Sables are moist and crumbly cookies.
-Other names for sables are shortbread, sand tarts, or butter cookies.

PB Candy Bar Brownies

I saw recently a sign that said.........Naughty or Nice Naughty or Nice Decisions, Decisions. Well, I felt very naughty making these cookies but very nice since my husband requested them. Why naughty? Because normally I am happy with sampling my baking and then sharing but I didn't want to share these brownies. They are so good. The brownies crust is made from cookies and it contains candy bars. Now, you know why I didn't want to be nice and share.

Peanut Butter Candy Bar Brownies
1 (16 oz) package of Nutter Butter Cookies, crushed
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter
1 Tbsp vanilla extract
10 Peanut Butter Cups, coarsely chopped
2 Butterfingers, coarsely chopped
1 cup semisweet mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. 
   
3. In a medium bowl, combine the crushed cookies and butter.
4. Press the cookie mixture into a bottom of a greased parchment lined 13x9 pan.
5. Bake the cookie mixture for about 6 minutes.
6. In a medium bowl, combine the condensed milk, peanut butter, and vanilla until smooth. Set aside.
7. Remove the cookie mixture from the oven. Sprinkle the peanut butter cups, the Butterfingers, and chocolate chips over the warm crust. 
8. Pore the condensed milk mixture over the cookie and chocolate mixture. 
9. Bake the brownies for about 27 minutes or until lightly browned.
10. Remove the brownies from the oven and allow to cool completely before slicing.

Recipe adapted from My recipes website.

One year ago................................I made Flour Tortillas.

Did you already know..................
-The Be A Good Cookie Spatula is made from the OXO company. 
-The OXO company donates half of all proceeds from the sale of the spatula to pediatric cancer research.
-The spatula is the most popular item on the OXO website.

Cookie Swap

This year I participated in The Great Food Blogger Cookie Swap. I recently received three dozen cookies from three different bloggers. The cookies were delicious and my children thought it was great for two reasons. One reason is it is always fun to receive mail and the second reason is the mail contained cookies.

I also made cookies for three other bloggers and mailed it to them all over the country. I decided to make one type of cookie dough but change the extract to make three other varieties. My children tried to convince me that we should keep the cookies for ourselves and not share. They also tried to convince me that some things shouldn't be shared like cookies but I could share brussel sprouts. They would have no problem sharing brussel sprouts. Don't worry I was able to send the cookies with no brussel sprouts included in anyone's package. I made sure I sealed each package myself.

Vanilla Cookie Dough
2 3/4 cups all purpose flour
3/4 tsp baking powder
1 tsp salt
2 sticks unsalted butter
1 cup sugar 
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp peppermint extract
1/2 cup chopped almonds, toasted
1/2 cup colored sugar
2 crushed candy canes
1/4 cup raspberry jam

Directions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Beat in the butter and sugar until fluffy.
3. Add the egg and vanilla extract. 
4. Slowly add the flour mixture and beat until combined.
5. Divide the dough into half.
6. To one half of the dough, add the almond extract and mix well. Half the dough and form two logs. Set aside.
7. To the other half of the dough with no almond extract divide in half.
8. To half of the divided dough, add the peppermint extract. Form into a log. Set aside. 
9. Wrap each log in plastic wrap. Refrigerate the 4 pieces of dough for at least 1 hour.

Sugar Variety:

1. From the 1/4 section of dough that only contains the vanilla extract, form 12 balls and dip the top of each ball in the sugar. 
2. Place the cookies sugar side up on a parchment lined cookie sheet.

Peppermint Variety:

1. From the dough containing the peppermint extract, cut the log into 12 pieces of dough. 
2. Place on a parchment lined cookie sheet and sprinkle each cookie with pieces of crushed candy canes before baking.

Almond Variety:

1. The dough with the almond extract divide in half. Set half aside.
2. With half the almond dough,  cut the log into 12 pieces of dough.
3. Place on a parchment lined cookie sheet and sprinkle each cookie with a little of the toasted almonds.  

Almond and Jam Variety:

1. With the remaining almond dough, roll the dough out and cut into about three inch squares.
2. On one square, spread a little jam on top and sprinkle with some of the chopped almonds.
3. Top the jam side of each cookie with another square piece. 
4. Spread additional jam on top of the second square piece and sprinkle with some almonds.
5. Top the jam side of the two cookies with a third square piece.
6. Sprinkle the top of the cookie with additional almonds if desired.
7. Place the 3 layered cookie on a parchment lined cookie sheet.

• Bake all the cookies for about 12 minutes or until firm.    

Recipe adapted from Martha Stewart's website. 

One year ago, I made...............Spiced Cranberry Punch.

Did you already know..............
-This is the 2nd year of The Great Food Blogger Cookie Swap.
-It is open to all bloggers around the world.
-The Great Food Blogger Cookie Swap partnered with Cookies for Kids Cancer. 

My youngest sister loves chocolate. Since my sister was coming over to take the kids to visit Santa, I decided to make some cookies with chocolate of course. My sister said she liked them a lot but I think her youngest daughter takes after her. I saw her take a couple cookies plus one for the road. I didn't think it was possible but I think my niece enjoyed the cookies more than my sister.

These cookies are rich and delicious. The original recipe calls for coconut but my sister doesn't like coconut so I've omitted it. I still thought they were great. They are gooey with a crunch from the nuts. When you just need chocolate, make these cookies.

Chocolate-Macadamia Nut Clusters
8 oz semisweet chocolate, chopped
1/4 cup unsalted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
3 Tbsp all purpose flour
1/4 tsp baking powder
1 1/2 cups salted macadamia nuts, roasted
1 cup semisweet mini chocolate chips

Directions: 

1. Preheat the oven to 350 degrees F.
2. In a double boiler*, melt 8 oz. semisweet chocolate with the butter. 
3. Stir the chocolate and butter until smooth and then remove from the heat. Allow to cool for 5 minutes. 
4. In a large bowl, cream the sugar, eggs, and vanilla until smooth.
5. Add the melted chocolate mixture to the sugar mixture. Beat until well blended.
6. Stir in the flour and baking powder, mix until just moistened.
7. Fold in the macadamia nuts and the mini chocolate chips. 
8. On a parchment lined cookie sheet, drop about 1 Tbsp portions of dough onto a parchment lined cookie sheet spaced about 2 inches apart.
9. Bake the cookies for about 8-10 minutes or until the edges are firm but still soft when pressed in the middle.
10. Allow the cookies to cool for 5 minutes before transferring the cookies on a wire rack to cool completely.

Recipe adapted from My recipes.com.
*I use a thick, heat proof glass bowl over a small pan filled with 1/2 cup of water. 

One year ago...............................I made Chocolate Fudge.

My niece waiting for her cookie.

Check out my brother in law enjoying the cookie too!
Did you already know............
-Around 280 A.D., Saint Nicholas is thought to have been born.
-Saint Nicholas was born in the region of Turkey.
-Saint Nicholas is suppose to have traveled around the country side helping the sick and poor.

Chocolate Brownie Cookies

My youngest daughter is normally pretty good at being on time. She is ready with time to spare. With my son, I don't know what he does with time. It doesn't matter if he is up early or late. He will still be late. Well, my daughter's last soccer game was moved up a day due to conflicting schedules. This would normally not be a problem except we were suppose to bring a snack to the last game. Since I worked that day, I really needed something quick. While the cookies were baking, my daughter realized that we would be a little late to the game. She was a little upset about it until my youngest son looked at her and announced, "Welcome to my life!" My husband and I just started laughing which made my daughter feel better. I did tell my son the difference was that he did it to himself. My husband and oldest daughter agreed.

In the end, my daughter was rewarded when her friends on her soccer team really liked her dessert. One friend told her that these cookies taste just like brownies and were great. I did hide a few for my grateful husband. If you like brownies from a box, you will love these cookies. If you don't have a lot of time but need a dessert for last minute, you will love these cookies. Oh, how I love brownies anyways but now in a cookie form just make them wonderful! I was in such a hurry that I forgot to add 1 Tbsp of water in the recipe but I was lucky and they still came out great. Welcome to my life!

Chocolate Brownie Cookies (roughly 36 cookies)
1 package of chocolate brownie mix
1/4 cup vegetable oil
2 eggs

Directions:

1. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, combine the brownie mix, oil, and eggs until well blended.
4. Drop the dough onto the parchment paper by a tablespoonful.
5. Bake the cookies for 12 to 14 minutes or until the edges are set and the center is still soft.
6. Allow the cookies to cool for 2 minutes before transferring to a cooling rack. 

Adapted from Hershey's Ultimate Chocolate Brownie Mix box recipe. 

One year ago..................I made Mummy Cake Pops. 

Even if I'm late, I have great hair!

Did you already know...
-According to the Palmer Hotel, they were the first to create the brownie.
-In 1893, the chefs at the hotel created the dessert at the request of the owner Bertha Palmer.
-Mrs. Palmer asked for a dessert that would not be as messy as a cake that would fit inside a box lunch for the Women's Pavilion at the the World’s Columbian Exposition.

Chocolate Cookies

We always decorate cookies at Christmas time but when I saw this posting I figured it was time to create some monsters. 

I wanted to use a dark cookie since I thought it was more appropriate for Halloween. Since the cookies are pretty plain tasting by themselves, I wanted a sweet filling. My daughter just happen to place the jar of Nutella on the counter. I think she thought she needed to take a spoonful to make sure the newly opened jar still tasted good. After I assembled the cookies with the Nutella filling, we created our monsters using candy corns, Reese's pieces, marshmallows, and other candies. The kids loved it. Don't be afraid to make some crazy cookies!

Chocolate Cookies (1 1/2 dozen cookies)
3/4 cups all purpose flour
1/4 cup unsweetened cocoa
3/4 tsp coarse salt
1/4 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
2 Tbsp unsalted butter, softened
1 egg
1 egg yolk
4 oz semisweet chocolate, melted and cooled
1/2 tsp vanilla extract

Directions:

1. In a medium  bowl, whisk the flour, cocoa, salt and baking powder.
2. In another bowl, cream the butter with the sugars until fluffy.
3. Into the creamed butter, add the egg, egg yolk, chocolate, and vanilla until incorporated.
4. Slowly, add the flour and beat until just combined.
5. Shape into a disk and refrigerate for 1 hour. (The dough will feel really soft.)
6. Line a cookie sheet with parchment paper.
7. Preheat oven to 375 degrees F.
8. On a lightly floured surface, roll the chilled dough to 1/8 thickness.
9. Cut out 2 inch circles. 
10. Space the circles onto the parchment paper 1 inch apart.
11. Bake the cookies for about 7 to 9 minutes or until set.
12. Allow the cookies to cool before filling.

Recipe adapted from Martha Stewart's Cookies

Nutella Filling
4 Tbsp unsalted butter, softened
2 cups powdered sugar
1 cup Nutella spread
1-2 Tbsp milk

Directions:

1. In a medium bowl, cream the butter.
2. Add the sugar and incorporate well.
3. Add the Nutella to the butter mixture. Mix well.
4. Add 1 Tbsp milk and mix. Add more milk until the desired filling consistency. 

Recipe by Jen of Sweet Morris. 

One year ago I made................Sloppy Joes (even with a funny face).

Did you already know...
-The fear of Halloween is called Samhainophobia.
-The fear of the color black is Melanophobia.
-The fear of teenagers is called Ephebiphobia.

What to do on a rainy day! The Artist!

Brown Butter Funfetti Cookies

Happy Columbus Day! When I first saw these cookies, I knew I would make them. When I read that Julie from The Little Kitchen had made these several times. Then it was time to get in the kitchen.

These cookies are delicious! They did not last one day. I'm not sure if they even lasted an hour. I didn't even have a chance to share with my friends. Anything with sprinkles are a hit at my house. I always have sprinkles on hand. Next time, I will have to double the recipe. When my youngest daughter saw these photos, she exclaimed, "These cookies were really good!" I guess I can't say anything better but to make them. I will say that it is very rare that I cook with shortening that my oldest even made a comment but I wasn't going to change a thing about these cookies.

Brown Butter Funfetti Cookies
1/3 cup shortening
1/3 cup unsalted butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3 Tbsp sprinkles

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a medium saucepan, melt the butter and allow to turn to a golden brown but be careful not to burn for about 5 minutes. The butter will have flakes. Set aside to cool.
4. In a large bowl, cream the butter, shortening, and sugar until well incorporated.
5. Add the egg and vanilla extract to the creamed butter. Mix well.
6. In a small bowl, whisk the flour, baking powder, and salt. 
7. Add the flour mixture to the creamed butter. Mix until just combined. 
8. Gently, fold in the sprinkles.
9. Scoop about 1 1/2 Tbsp of batter and roll the dough into a ball.
10. Place the ball onto the parchment paper spaced about 2 Tbsp apart.
11. Bake the cookies for 10 to 12 minutes. 
12. Remove from the oven and allow to cool for about 1 minute before transferring the cookies to a wire rack. 

Received permission for recipe from The Little Kitchen.

A year ago I was making...............Stromboli  mummy style which I will be making again real soon.

Did you already know...
-In 1892, Francis Bellamy included his Pledge of Allegiance to the flag for the 400th celebration of Columbus Day.
-In 1942, some schools made the Pledge of Allegiance a compulsory requirement.
-In 1943, the Supreme Court ruled that it couldn't make an individual to cite the Pledge.

I will admit that I cite a different Pledge of Allegiance than my children but I hope you have a wonderful Columbus Day whether you Pledge Allegiance to the flag or not.

Happy Columbus Day!

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 

Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.

Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

Directions:

1. Place the rack in the center of the oven.
2. Preheat oven to 375 degrees F.
3. Line two baking sheets with parchment paper.
4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl, cream the butter until smooth.
6. Add the sugar and brown sugar to the butter. Blend well.
7. Add the vanilla to the butter mixture and mix.
8. Add the eggs one at a time beating for 1 minute after each egg.
9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
10. Slowly, fold in the chocolate and pecans.
11. Refrigerate dough for 20 minutes.
12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.

 Recipe adapted from Baking by Dorie Greenspan.

Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.

Shortbread Cookies

It has taken me six months to break down and purchase a new car. It isn't my favorite thing to do. My husband loves it. He wasn't able to convince me to buy a convertible. My children (meaning the boy) gets in trouble for throwing things in the car. I couldn't imagine a convertible. My husband tried to convince me to purchase a two door sports car. It takes me forever to get the children (meaning the boy) into a mini van. I just could picture how late we would be if I had to wait for everyone to use only two doors. I just purchase a normal 4 door fuel efficient car with a normal roof. I am so glad the chore is complete. 

A better note would be these shortbread cookies I made. They are buttery and flaky. I actually didn't realize how quick they are to put together. It does take awhile to cook but they are worth it. Tomorrow I will have a recipe on how to accessorize the shortbread cookies.

Classic Shortbread
2 cups all purpose flour
1 tsp fine sea salt
1 cup unsalted butter, softened
3/4 cup powdered sugar

Directions:

1. Spray a 9x13 glass baking dish with nonstick spray. Line the bottom of the dish with parchment paper.
2. In a bowl, sift the flour and salt. Set aside.
3. In a medium bowl, cream the butter until fluffy.
4. Slowly add the powdered sugar to the butter. Beat until pale and fluffy.
5. Add the flour mixture and mix until just combined. 
6. Press dough into the greased glass dish. Cover with plastic wrap.
7. Refrigerate dough for 30 minutes.
8. Preheat oven to 350 degrees.   
9. Remove the plastic from the dish.
10. Using a fork, poke the top of the dough evenly. 
11. Bake the cookies for about 40 to 1 hour or until the cookies are golden brown.
12. Remove from oven and transfer cookies to a wire rack to cool.
13. After the cookies have cooled, cut the bar down the middle. Then cut the bars into 2 inch rectangles.
14. Store the cookies in an airtight container at room temperature for 2 weeks. 

Recipe adpated Martha Stewart Cookies cookbook.

Did you already know...
-Shortbread originated from left over bread dough cooked at low temperatures like a biscuit. 
-The bread dough yeast was gradually replaced by butter.
-Shortbread was named bread so it wasn't taxed like a biscuit.

Raspberry Cream Sandwiches

I will admit my favorite way to eat raspberries are plain. I also love adding raspberries to my cereal. I add a little cereal and a lot of milk so I end up eating mostly raspberries with milk. What is your favorite way to eat raspberries? I know my daughters prefer plain.

 Since we normally eat the raspberries before I can make any recipes, I went raspberry picking twice this year. We probably will go again but it will be for some golden raspberries. Have you ever seen a golden raspberry? I saw this recipe at the beginning of the year and I bookmarked it. The cookie is a nice sugar cookie in which my daughter preferred with no filling. My husband saw me scrapping the vanilla bean and asked me what was I doing. I held out the vanilla bean and asked him to smell. He hesitated so my son did. My son looked up at his dad and said it is vanilla. My husband confirmed it was vanilla. I think my son spends a lot of time in the kitchen with me. Now, how do I get my husband in their more often is the question?

 Raspberry Cream Sandwiches
1 3/4 all purpose flour
2 tsp baking soda
1/4 tsp salt
10 Tbsp unsalted butter, softened
1 1/2 cups sugar
1 egg
1 Tbsp vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 1/3 cups fresh raspberries
1 Tbsp sugar, for the filling
7 oz. white chocolate, coarsely chopped
1/3 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the flour, baking soda, and salt. 
4. In another bowl, cream the butter and sugar together.
5. Add the egg, vanilla, and scraped vanilla seeds into the sugar butter. Mix until smooth.
6. Gradually add the flour mixture to the sugar butter mixture.
7. Scoop 1 inch mounds of dough onto the baking sheet spacing the dough 2 inches apart. 
8. Bake the cookies for 4 minutes and then rotate.
9. Bake the cookies for another 4 to 5 minutes or until the cookies are golden.
10. Allow the cookies to cool on wire racks.
11. In a food processor, puree the raspberries and the sugar to make the filling.
12. Pour the raspberries through a fine sieve to extract the juice and remove the seeds.
13. Melt the chocolate in a double broiler over simmering water.
14. Remove the melted chocolate from the heat and whisk in the cream in a slow, steady stream.
15. Add the raspberry mixture to the chocolate. Whisk slowly until pale about 3 minutes. 
16. Refrigerate the raspberry chocolate mixture for about 30 minutes.
17. To assemble the cookies by spreading 1 Tbsp of the raspberry chocolate mixture on the bottom of one cookie. 
18. Add another cookie to sandwich the filling in the middle.
19. Cookies can be refrigerated between layers of wax paper in an airtight container at room temperature up to 2 days.

Recipe adapted from Martha Stewart's Cookies.

Did you already know...
-Different types of raspberries include red, golden, purple, and black.
-It is believed raspberries originated from Southeast Asia.
-Raspberries have a hollow core. Blackberries are not hollow in the center.

Chock Full of Nuts Cookies

I love nuts in my cookies. So, I was very glad this recipe was not previously picked the members of The Project Pastry Queen. If you take a cookie and add four different types of nuts to it, this is the cookie you would have. Any other type of nuts can easily be substituted to your taste but why mess with perfection. Please check out the other members to see if they substituted different nuts in their cookies.

The hardest thing about making this recipe was keeping my children away from the toasted macadamia nuts. Alright, I will admit I did sample a couple of them but it was only for quality purposes. I did half the amount of the almond extract but added the omitted extract to the vanilla extract. 

Chock-Full-of-Nuts Cookies
3 cups pecan pieces
1 1/2 cups chopped macadamia nuts
1 1/2 cups chopped walnuts
1 1/2 cups slivered blanched almonds
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract
1 1/2 tsp almond extract
3 1/2 cups all purpose flour 
1 1/2 tsp baking soda
1 tsp salt

Directions:

1. Preheat the oven to 350 degrees F.
2. On a baking sheet, arrange the nuts in a single layer and toast them for 7 to 9 minutes or until golden brown.
3. Allow the nuts to cool for 5 minutes.
4. Chop the nuts into smaller pieces.
5. Line the baking sheet with parchment paper.
6. In a large bowl, cream the butter and both sugars until light and fluffy.
7. Add the eggs, vanilla extract, and almond extract. Beat for 1 minute.
8. Add the flour, baking soda, and salt. Beat for about 30 seconds or until the ingredients are thoroughly mixed.
9. Stir in the nuts until combined.
10. Scoop the dough about the size of a gold ball onto the baking sheet about 2 inches apart.
11. Bake the cookies for 10 to 12 minutes and the cookies are golden brown around the edges with no raw looking dough in the middle. 
12. Allow the cookies to cool for 10 minutes before transferring to a cooling rack.

The 6 1/2 dozen cookies will keep for 3 to 4 days in an airtight container or frozen well wrapped for up to 1 month. 
Recipe adapted from The Pastry Queen by Rebecca Rather. 

Did you already know...
-Hawaii grows 90% of the macadamia nuts worldwide.
-The macadamia nut is not native to Hawaii.
-A macadamia nut tree was first planted around 1881. 
-The macadamia nut originated from Australia.

4th of July

Happy 4th of July! Do you have big plans? We are just hoping it will not rain. My youngest daughter keeps telling me that we can still go to the beach. It doesn't matter if it is raining since we will be getting wet anyways. I guess it is the perfect way to miss the crowd.

When I was growing up, we would visit my relatives in New Hampshire around the 4th of July. 4th of July was my grandmother's birthday. We would go swimming at the pond and visit with our relatives. Plus my uncles would have a fireworks war. 

 Chocolate Cookie Cutouts
1 1/2 cups all purpose flour
1/2 cups unsweetened cocoa powder
1/8 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups powder sugar, sifted
1 large egg, lightly beaten
1/2 tsp vanilla extract
nonparelis, colored sugar, other decorations

Directions:

1. Line a baking sheet with parchment paper.
2. In a medium bowl, sift the flour, cocoa powder, and salt.
3. In a large bowl, cream the butter and powder sugar until fluffy.
4. Add the egg to the butter mixture and vanilla.
5. Slowly, add the flour to the butter mixture. Mix until incorporated.
6. Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.
7. After the dough is chilled, roll out the dough to 1/8 inch thickness onto a lightly floured surface.
8. Using a cookie cutter, cut out the desired shapes. Transferred the cutout shapes to baking sheet, spacing them about 2 inches apart.
9. Transfer the baking sheet to the refrigerator and allow to chill for 20 minutes. (I worked in batches so the dough was chilling while some were baking.)
10. Sprinkle the dough with desired edible decorations. 
11. Bake the cookies for about 8 minutes or until crisp.
12. Allow the cookies to cool completely on wire racks.

Recipe adapted from Martha Stewart's Cookies.

(If you store these in plastic bags, the cookies will still taste good but will become soft.)

Did you already know...
-According to the weather channel, the weather in Philadelphia was 76 degrees F on July 4th, 1776.
-When the Continental Congress approved the Declaration of Independence on July 4th, 1776, there were 2.5 million people living in the newly independent nation.
-This July 4th, 2012, there is an estimated 314 million people living in the United States.

Happy Fourth of July!