Caramel Macchiato Cookies

Can you say YUM!? These are simply delicious! It has a hint of coffee flavor in the cookie with just enough caramel and chocolate to sweeten the deal. I've only made them once, but this is definitely one of my favorites.

What you need:
2 tsp. of  instant coffee
1 pouch  of Betty Crocker sugar cookie mix
1/4 cup of flour
1/4 cup margarine or butter
2 tsp. of vanilla
1 egg
18 caramels, unwrapped
2 Tbl. of milk
1/2 cup of semisweet chocolate chips
1 tsp. of shortening (or oil)

What to do:
Heat the oven to 375'F. Take out a large bowl and dissolve the instant coffe in two tablespoons of hot water. (Make sure the water is really hot, not tap hot. If you still have granules after mixing, it's not hot enough. Try again.)

Normally, I'm against using instant cookie mix, but in this case, I give it the thumbs up. Pour it into the same bowl as the coffee, mix in the flour, margarine, vanilla, and egg. Stir it until it looks like cookie dough. You don't need a mixer for this one, hand stirring will work just as well and is easier to clean up.

When you're ready, shape the dough into 1 1/2-inch balls and place them on your stone cookie sheet (or an ungreased cookie sheet if you don't own stoneware) about two inches apart. These will spread a lot, so trust me on this one. Use the back of a wooden spoon to make an indentation in the middle of each cookie. I tried my finger and it didn't work as well.

Bake them for 8-10 minutes or until the edges start to brown. When you take them out of the oven, make sure you let them cool on the cookie sheet for two minutes. Even though you will fall in love with the smell at this point, resist the urge to eat them now. It gets better! After two minutes, move them a cooling rack and let them cool completely.

On your counter top or table, roll out some paper towels, then place the cookies on them about an inch a part. This will make clean up a cinch.

In a microwaveable bowl, melt the caramel and milk uncovered on high for 1 minute. When it beeps, take it out and stir it. If it's smooth, you're done. If it's lumpy, put it back in for thirty seconds, then take it out and stir. If it's lumpy, repeat. If not, your done.

Spoon a 1/2 teaspoon of the caramel into the indentation on each cookie. It doesn't have to be exact, just eyeball it. Don't eat any of the caramel until you're done. Again, resist the temptation to eat a cookie now. It still gets better!

In another bowl (or coffee mug), melt the chocolate chips and shortening (or oil) in the microwave on high one one minute. When it beeps, take it out and stir. If it's smooth, you're done. If it's lumpy, microwave it for thirty more seconds, take it out and stir again. Continue doing this until it's not lumpy. Once the chocolate is smooth, test it for drizzle-ability. Dip the spoon in the chocolate, grab some chocolate, lift it above the the bowl and watch it fall back into the bowl. If it's too slow it may clump when you're drizzling and you may need to add more shortening or cookinig oil. When it's perfect, head over to your cookies and begin drizziling it over your cookies. There is no wrong or right way to do this, have some fun with it.

At this point, it's okay to test one out to make sure the quality is up to your standards. Let the rest sit out long enough for the chocolate to set.

When you hand these out, everyone will think you slaved over them for hours and sing you praises. Don't you dare tell them you used a cookie mix!

(Adapted from Betty Crocker Christmas Cookies 74 Recipe Cards All with Photos)

Peppermint Marshmallows

I made these for the first time this year and love them! Not only do they smell great, they taste awesome alone or in hot chocolate.

What you need:
Butter for greasing
1/2 cup powdered sugar (maybe more)
2 1/2 Tbl. of unflavored gelatin
1/2 cup cold water
 1 1/2 cup of sugar
1 cup of corn syrup
1/4 tsp. salt
Another 1/2 cup of water
1 tsp. peppermint extract
red food coloring
candy thermometer

What to do:
Take out a 9 x 12 glass baking dish (yes! I said glass, not stoneware this time) and grease it with butter. If you don't have that exact size, use something close. Dust the butter with powdered sugar, then set the dish aside.

I highly recommend using an eletric mixer a few steps below, so you might as well get it out now. If you have a stand mixer, even better. In a bowl (the one you'll use with your stand mixer), sprinkle the gelatin over 1/2 cup of water and let it soften during the next step.

In a medium sauce pan, heat the sugar, corn syrup, salt and 1/2 cup of water over low heat. Keep stirring everything until the sugar dissolves completely. Heat to boiling. Attach your candy thermometer to the side of the pan, and WITHOUT stirring (this is hard for me) cook it for about 30 minutes to 240'F on the candy thermometer. Adjust the heat as needed to keep the temperature at 240'F. If it gets too warm, you will be on your way to making hard candy instead of marshmallows. When 30 minutes is up, remove the pan from the heat (if you're using a gas burner, turn off the gas; if you're using an electric burner, move it to another burner).

This is where I recommend an elecctric mixer. I don't recommend attempting this by hand. If you have a stand mixer, set it on slow speed and slowly add the syrup syrup mixture. (If you're using a hand electric mixer, add a little bit, mix; add a little more, mix some more; repeat until it's all added.) Beat the mixture on high until it triples in volume, about 8-10 minutes. At this point, it will begin to look like marshmallow cream. When you've reached this point, add the peppermint extract and beat for one more minute.

Dig out your spatula, grab your bowl and head over to your pre-buttered dish. Pour the mixture into the dish using the spatula to scrape the sides. Then, wet your hands with water and pat the mixture down in the dish until it's fairly flat (do not attempt this with dry hands). Drop a few random drops of red  food coloring on the mixture, then pull a knife or fork through the mixture to create swirls. When you're done, it will look like you bled all over the marshmallow mixture, but don't worry, it will look better tomorrow. That's right, tomorrow. Walk away from it at this point and let it stand UNCOVERED (another hard one for me) over night, or at least eight hours.

The next day, spread some powdered sugar on a cutting board. Take a butter knife to loosen the edges of the marshmallow mixture from the dish. Your goal is to remove it in one piece. If you don't, no one will know. (Personally, I loosened the edges with a knife, then flipped the dish over on to the cutting board. You can try lifting it out of the pan like the original directions say. Either way, the marshmallow mixture should end up on the cutting board.)

Now you'll need  a sharp knife, butter and a small bowl of powdered sugar. Butter the sharp knife on both sides and keep it around to re-butter the knife as needed. Cut the marshmallows into 1-inch squares (9 rows by 12 rows) or choose another sized of your liking. You could try this with cookie cutters if you're really daring. Dip each marshmallow into the powdered sugar bowl making sure you give each side a good dusting.

When you're done, store them in an air tight container for about three weeks. If you use a 9 x 12 pan and cut 1-inch squares, you'll get about 108 marshmallows, but the end amount will vary depending on how big you cut them. People will be amazed you made your own marshmallows and crown you queen of the hot chocolate!


(Adapted from Betty Crocker Christmas Cookies 74 Recipe Cards All with Photos)

Nutmeg Cookie Logs

This has become a traditional cookie in my house. In my opinion, the nutmeg makes the cookie. Without it, there isn't much flavor, just a hint of rum in the icing. Every year, after making them, I swear I won't do it again. But every one loves them, so I continue to make them. This year, my boyfriend's niece, who is extremely picky about which cookies she'll eat, declared these were her favorite. Enough said. I will be making them again next year.

Warning: This is a refrigerator cookie, so it will take a while.

What you need:

For the cookie:
3/4 cup of sugar
1 cup of margarine (butter will work, margarine is cheaper)
2 tsp. vanilla
2 tsp. rum extract (don't use real rum here)
1 egg
3 cups of flour
1 tsp. nutmeg

For the frosting:
2 cups of powdered sugar
2 Tbl. or margarine
3/4 tsp. of rum extract
1/2 tsp. vanilla
2 to 3 Tbl. milk
nutmeg

What to do:
From the cookie ingredient list, combine the sugar, margarine, vanilla, rum extract and egg in a large bowl. Beat until it's light and fluffy. You can do this by hand, but I recommend using an electric mixer. Add the nutmeg. Mix some more. Slowly add in the flour. I usually do this a 1/2 cup at a time. Mix it well. When you're done, cover the bowl (a lid to the bowl you're using for the eco-conscience, plastic wrap for the non-eco-conscience).

Refridgerate it for at least 45 minutes. I usually leave it in longer while I make other cookies, run some errands or watch something on TV. This is your 45 minutes, do with it what you will.

When you're ready, heat the oven to 350' F. Divide the dough into 12 pieces. I use a butter knife and divide in the bowl, taking it out in chunks. You can do this or take it out of the bowl, create a rectangle, and slice it that way. Your choice.

On a floured surface (cutting board or counter top), roll the dough out into a long rope. If your hands stick to the dough, stick them in the flour tin and then resume rolling out the dough. The directions say to roll it out to a 1/2 inch diameter about 15 inches long. More than not, my rope doesn't make it to 15 inches. My advice is to roll it out evenly and when your eyeballs say it's a 1/2 inch thick, you're done. In the end, no one will no and it will taste the same. Cut the pieces into 3-inch lengths, more or less, depending on how long your rope is. They don't spread very much while baking, so place as many as you can on a cookie sheet (stoneware is the best! but use an ungreased one if you don't have stoneware) about  a 1/2 inch apart.

Bake them for 12-15 minutes. When the edges are starting to turn a light golden brown, they're done. Take them off the baking sheet immediately and let them cool on a wire rack.

When the last batch is in, start making the frosting. In a bowl, combine all the frosting ingredients except the milk and nutmeg. Add the milk a tablespoon at a time until you get a nice consistency. The less milk you use, the thicker the frosting (too thick and it will be too hard to spread), the more milk you use, the thinner the frosting will be (too thin and it will become a glaze instead). Once you have your desired consistency, add the nutmeg, mix well, then start spreading it on the top of the cookies. If you can, lay another wire rack over the sink and place the frosted cookie on it. Put as many as you can on it, then sprinkle nutmeg over them. Remove them from the rack to dry, either on the first wiire rack or some paper towels. (This saves time in the clean-up deapartment and I'm all about that.) Repeat until you are finished.

It will make 5 dozen cookies, more or less, and your nutmeg fans will adore you.

(Adapted from Pillsbury Holiday Cookies and Candies, Nov. 2001)

Chocolate-Covered Cherry Cookies

This recipe is dedicated to my good friend Jeannie. I'll be honest, I've been making this cookie for six years and I've never tried it. Personally, I don't care for chocolate cookies, brownies, chocolate ice cream ... basically, anything chocolate flavored that isn't actual chocolate. But Jeannie swears by these and I make them for her every year. So I'll pass it on to you and you can be the judge.

What you need:

For the Cookie
1/2 cup sugar
3/4 cup butter, softened
1 tsp. vanilla
1 egg yolk
1 1/2 cup flour
1/4 cup unsweetened cocoa

For the Filling
1/4 cup, softened
1 tbl. brandy
1 cup powdered sugar

For the Topping
36 maraschino cherries (with stems is prettier but without will do), drained on paper towels
1/2 cup semisweet chocolate chips (tollhouse ones melt the best)
oil

What to do:
Preheat the oven to 375'F.

In a large bowl, combine sugar, 3/4 cup butter, vanilla and egg yolk; beat until light and fluffy. If you have an electric mixer, I suggest using it. If not, this is a good arm workout. Gradually, add the flour and cocoa. Beat until it is well mixed.

Shape 1-inch balls and place them about 1-inch apart on a cookie sheet and use your finger to an indentation in the center of each cookie. The recipe calls for an ungreased cookie sheet. Personally, I use stone baking sheets, so I don't worry about greased or ungreased. If you don't have one, I highly suggest purchasing one.

Bake them for about 7-9 minutes. They won't brown, so use your best judgement as to when they're done. They shouldn't look shiny and some might crack. If they all crack, they've been baked too long. Remove them immediately from the cookie sheet and cool completely on a wire rack.

When you're ready to add the toppings, spread all the cookies out on wax paper on a table. In the end, this will make your life easier and clean up a cinch. Trust me.

In a medium bowl, combine all the filling ingredients; beat until smooth. Again, I suggest an electric mixer. When it's smooth, spoon a 1/2 tsp. into each cookie. It doesn't have to be exact, just eyeball it using a regular teaspoon out of your silverware drawer and you'll be fine. If you have extra, you can always go back and add more.

Press a cherry into the filling of each cookie. Make sure you have drained the cherries first or you will have a big mess on your hands. I pour the cherries into a strainer in my sink and let it sit while I make the filling. Then, before I put the filling on the cookies, I put them on paper towels to drain.

Now it's time to melt the chocolate. I recommend melting it in the microwave using an acrylic measuring cup or a large coffee cup. Add 1 tsp. of oil to the chocolate chips and microwave it on high for about 20 seconds. Take it out and stir until it is smooth. If it isn't smooth, microwave again for 10 seconds, take it out and stir. If it isn't smooth, repeat this step again until it is. Once it is smooth, dip your spoon in, raise it out of the chocolate mixture and watch how well it drains. It should fall off the spoon smoothly, but not too runny. If it's clumpy, add a little bit more oil. If it's too runny, add more chocolate chips and melt them using the 10 second rule.

This is the part where you'll thank me for spreading your cookies out on wax paper. The cookies will come off the wax paper easily. If you use paper towels, it may stick. If you use nothing, the clean up time will take a looooooooong time.You can add the chocolate by spooning it over each cookie or by drizzling it. I've used both and prefer the look of drizzling the chocolate. I dip my spoon in the chocolate and gently shake it over the cookies. The first shake usually results in a large clump, so I make sure I'm not directly over a cookie for the first shake. Also, don't worry too much about the look of it now, just have fun with it and make sure some chocolate lands on each cookie.

Leave the cookies alone until the chocolate is test (unless you need to taste test them). The more oil you add, the longer it will take to set. Generally, I'll let mine set over night before putting them in an air tight container.

It makes about three dozen cookies and I can guarantee Jeannie will love them!

(Adapted from Pillsbury Holiday Cookies and Candies, Nov. 2001)

Almond Bark

This simple recipe is an endless favorite. This season alone, I've made four batches and it's all gone! The best part is that it's super easy, fast, and every one will think you slaved over it.

What you need:
1 bag of white chocolate chips (I prefer Tollhouse, it melts the best)
1 bag of almonds (1 to 1 1/4 cups)

What to do:
Preheat your oven to 350'.

Grab an oven sheet and spread out the almonds evenly. Throw it (not literally) in the oven for about 10-15 minutes. You'll know they're toasted enough when you open the oven and it smells nutty. When you're done, let them cool.

Take out a cookie sheet and line it with wax paper. Technically, you don't need the wax paper, but it'll make it easier in the end and makes cleaning up simple.

Empty the white chocolate chips in to a large, microwaveable bowl. Microwave on high for 45 seconds. Take it out, stir with a spoon, then put it back in for about 30 seconds. Take it out again and stir the chocolate until it is smooth. If it's still lumpy, microwave again for ten seconds, then stir. Repeat until it's smooth.

While you're microwaving the white chocolate, chop the nuts up. For this, I use my Pampered Chef Chopper, but if you don't have one of your own, use a knife or put them in a plastic bag and beat them with a rubber mallet. The goal is to create smaller almond pieces.

When the white chocolate is smooth, add the nuts in and stir until it is completely mixed. Spread the mixture out on the wax paper as evenly as you can. Pop it in the freezer for about ten minutes. Take it out, and break it into smaller pieces.

(Source: me. I Googled toasting almonds and added it to melted white chocolate.)

Butterscotch Coconut Cookies

This recipe has become a staple in my kitchen. It's as easy as chocolate chip cookies and brings out the wow factor when I give them away.

What You Need:
1 1/3 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup of unsalted butter, softened (don't use salted for this one!)
1/2 cup sugar
1/2 cup brown sugar (firmly packed ofcourse)
1 egg
1/2 tsp. vanilla extract
1 3/4 cups sweetened shredded dried coconut
1 1/2 cups butterscotch chips

What To Do:
Preheat the over to 325'.

In a large bowl (or your kitchenaid mixer bowl), cream the butter using an electric mixer on high speed. When it's fluffy and pale yellow, you're done. Add the sugar and brown sugar. Mix it again on high speed. The actual directions say to continue doing this until it no longer feels gritty between your finger and thumb. In my personal opinion, it's done when it's mixed well. Only you will know the difference.

Next, add the egg and vanilla and beat on low until blended. If needed, ,scrape the sides of the bowl.

Add in the baking powder, baking soda, salt and flour. The actual directions say to sift the flour, mix all the dry ingredients first, then add the complete mixture in. Personally, I add the first three in while the mixer is going, wait a few moments, then slowly add in the flour. Your choice.

If you're using baking sheets that are not non-stick, line it with parchment paper. I use stoneware so I skip this step. (If you aren't familiar with stoneware, I highly recommend it!) Drop rounded teaspoons on to your baking sheet about 2 inches apart. If you want, you can create rounded balls first, but they end up the same after baking. Again, your choice.

Bake for about 12-15 minutes, until they're browing around the edges. When you take them out of the over, let them sit on the baking sheet for 2-3 minutes before removing them. Trust me, this will make your life easier.

It makes about 4 dozen cookies and everyone will think you're a goddess!

(Adpated from Williams-Sonona Cookies)

Welcome!

Hello everyone and welcome to my blog. I am starting this blog to showcase my favorite recipes, which are mostly cookies and other desserts. Whenever possible, I will tell you where I found them but rewrite the recipe wherever I deem it should be.

Your comments and ideas are always welcome.