Super Moist Cookie

High in fiber and delicious!

Here’s the info so you can make them as well…..

1 cup unbleached white flour
2 cups unprocessed wheat bran (I used “Hodgson Mill”, purchased on Amazon.com)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup white sugar
2 eggs, well beaten
1/2 cup molasses
1/2 cup milk
1/2 cup (1 stick) butter, melted

Preheat oven to 400 F. Grease baking sheet, sift flour once, add baking soda, spices, sugar. Add wheat bran and mix well. Combine eggs, molasses, milk and butter; add to wheat bran mixture. Beat well. Dough will be quite sticky. Drop by tablespoonfuls onto baking sheet, 2″ apart. Bake 6-8 minutes. The cookie will be slightly firm when baked to doness. Don’t over bake, or the cookie will be dry. 😦

Have with a nice cup of coffee and enjoy! 🙂

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Signs Of Happy Times

These ugly cookie sheets mean more to me than a mess to clean up! It reminds me of all the years my mom spent with me, teaching me how to bake. My 3 children (ages 20, 17, 11) still love to help me in the kitchen, or at least be the first to take a hot cookie off the cooling rack!

I took a 1/2 dozen to my nail girl today. Want to know a way to an angry, hurt or lonely person? HOME MADE COOKIES!

Ps. I will be blogging a new, fantastic cookie recipe very soon! (peanut butter with Nutella, swirl!)

Mint Oreo Cookie Dessert…..OH YEAH!

Super easy, needing only a few ingredients.

1 tub of Cool Whip-whipped topping
1 package of Mint Oreo cookies
3/4 cup of milk (any fat percentage, soy or almond will work too)
And a topping of your choice. In this demo I used cherries. You could use crumbled oreo’s, nuts, sprinkles, etc. You could also pour some chocolate or caramel syrup on top!! I think I just gained 5 pounds, typing that, LOL!!

In this demo I used a 10.5″, round pie dish. If you want to double the recipe, use a 9.5″ x 13″ dish.

Use half the package for the bottom layer. Dunk each cookie into milk, place in dish.


Use half of the tub of whipped cream, spread over soaked cookies.


Add the remaining package as the top layer. Spread again with that whipped cream we all love!


Add your topping of choice. Voila!! Done!

Refrigerate at least one hour before serving. You can also make this the day before!!

Enjoy 🙂

Hazelnut Chocolate Cookies

I love hazelnuts!

Hazelnut Chocolate Thumbprint Cookies
Adapted from Gourmet

Makes about 2 dozen

1 almost-full cup (4 ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1 cup plus 1 tablespoon flour
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1 teaspoon vanilla extract
Chocolate (2 or 3 chocolate chips would also work)

Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough, covered, until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (though I lined mine with parchment paper, for an easier lazier clean-up). Roll dough into balls, then chill until slightly firm, about 10 minutes.

Press one piece of chocolate firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.

*To fill with jam instead: After balls of cookie dough have been chilled for an additional 10 minutes, make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam.

*Almond variation: The hazelnuts can also be swapped with 3/4 cup sliced almonds.

Do ahead: Cookies keep in an airtight container at room temperature 3 days.

For complete recipe, visit the link below
http://smittenkitchen.com/blog/2010/03/hazelnut-chocolate-thumbprint-cookies/

Blueberry Lemon Cookies

These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!

Soft and Fluffy Cookie Base Recipe

•1 cup unsalted butter, softened
•1 cup granulated sugar
•2 eggs, room temperature
•1/2 tsp salt
•1/2 tsp baking powder
•1/2 tsp baking soda
•3 1/4 cups cake flour
•Mix-ins and/or extracts of your choosing

*Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For Blueberry Lemon Cookies I chose to add:

•1 1/2 cups blueberries
•Zest of one lemon
•Juice of one lemon
•1/2 tsp cinnamon
•2 tsp pure vanilla extract
•1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

Life is good, eat cookies
Audrey~

For more information visit the link below;
http://www.piarecipes.com/2013/06/blueberry-lemon-cookies.html

Sugar Cookie

This is a recipe that I found on Pinterest. They call it “Brown Sugar Cookie”. It’s not the traditional white dough. You do not roll this out or use cookie cutters. This is a “drop” dough, where you spoon and drop onto the cookie sheet. This cookie looks a lot like a ginger type cookie.

Ingredients
•1 stick + 6 tbsp unsalted butter
•1 3/4 cup packed dark brown sugar
•2 1/4 cups flour
•1/2 tsp baking soda
•1/4 tsp baking powder
•3/4 tsp salt
•1 egg plus 1 egg yolk
•1 1/2 tbsp vanilla
•1/4 cup sugar
•1/4 cup dark brown sugar

Instructions
1.Preheat oven to 350 and line two baking sheets with parchment paper.
2.Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes.
3.In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended.
4.In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
5.Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla.
6.Mix the flour mix into the cookie dough, stirring until just combined.
7.In a small bowl, combine the sugar and brown sugar.
8.Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbsps). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet.
9.Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

For original recipe and more pictures
Visit joanne-eatswellwithothers.com

Peanut Butter Fantasy

Are you kidding me?!? This goes above and beyond any peanut butter cookie fantasy!

Half-way to heaven peanut butter cookies
For the cookies:

1 1/2 cups quick oats

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods. all it is is honey roasted peanuts ground into peanut butter, which gives it a slightly sweet, roasted honey flavor)
1/2 cup unsalted butter, softened

1 egg

For the filling:


1/2 cup confectioner’s sugar

1 cup smooth peanut butter*

Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.



While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.



On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!

*do not use natural p.b. for this part- the frosting will come out thick and heavy

Life is so good, eat cookies
Audrey~

Please visit the original, complete recipe, and more information. Click on this link.
http://www.bromabakery.com/2010/12/half-way-to-heaven-peanut-butter.html

Chocolate Mint Thins

Ingredients
1 cup butter, softened
2/3 cup sugar
1 egg
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder or 1 ounce semisweet chocolate, melted and cooled
1 teaspoon mint extract
Green food coloring
2 ounces dark chocolate, coarsely chopped (optional

Directions
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.

2. Add cocoa powder to one dough portion; stir until combined. Add mint extract and a few drops of green food coloring to the remaining dough portion; stir until combined. Divide each portion in half (two chocolate dough portions and two mint dough portions).

3. Shape each dough portion into a 9-inch rope. Loosely twist one chocolate dough rope and one mint dough rope together. Gently roll together to shape into a 9-inch roll; repeat (you will have two 9-inch rolls). Wrap each roll in plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice.

4. Preheat oven to 350 degrees F. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets.

5. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool completely. If desired, in a small heavy saucepan heat and stir dark chocolate over low heat until melted and smooth. Drizzle melted chocolate over cookies. Let stand until chocolate is set.

http://www.bhg.com/recipe/chocolate-mint-thins/

No Bake Lemon Drop Cookies

Ingredients
2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies

Directions
1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup crushed candies. In a small bowl, stir together corn syrup, milk, and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.

2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.

3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.

From the Test Kitchen* •Place lemon drops in a heavy re sealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.

•Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months

http://www.bhg.com/recipe/cookies/no-bake-lemon-drops/