Ocean Spray's Oatmeal Cranberry White Chocolate Cookies...........

I know that my posts have been few and far in between but I have a legit reason for being so sporadic with my posting.  I am 7 months pregnant with our first child who we affectionately call baby boy Forester.  And with being pregnant, I have proven to be my mother's daughter and have had nausea my entire pregnancy and while being pregnant the universe has played a cruel joke on me.  Usually, I love to eat anything sweet and baked and would take dessert over dinner, well not since being pregnant.   Sugar makes me ill and the mere thought of it turns me off....I have often told my husband that I feel like my taste buds have betrayed me.  So hence the reason you have not seen me bake posting as much about my baking adventures.

With that said I am determined to not let my crazy taste buds get in the way of this Christmas season and doing all the baking I so love.   And this recipe happens to be one of my favorite festive cookies.  I love the combination of brown sugar, oat meal, white chocolate and tart craisins.  And it is one of those recipes where everyone has had them at some point but is not sure where to get the recipe.  These have a light creamy taste with a twist of tart from the dried cranberries, soooo very good.


Oatmeal Cranberry White Chocolate Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray Craisins Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Start off by preheating oven to 375ºF.   Line a cookie sheet with parchment paper or a silpat and set aside.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Next add eggs one at a time, mixing well.   In a separate mixing bowl combine oats, flour, baking soda and salt.  Then add dry ingredients to butter mixture in several additions, mixing well after each addition, but being sure to not over mix.  Lastly, stir in dried cranberries and white chocolate chunks. 

Using the line cookie sheet, drop the cookie dough by rounded teaspoonfuls onto cookie sheet.  Place cookie sheet in oven and bake for 10-12 minutes or until golden brown (my cookies took only 9 mins to bake, but it completely depends on your oven). Once done baking, remove from oven and cool on wire rack.  This recipes make about 2 1/2 dozen cookies.

This is the perfect cookie recipe for a cookie platter or an easy cookie to whip up on short notice.  It seriously such a tasty and easy cookie to make, plus the dried cranberries add a festive twist to this yummy cookie.  So get in the kitchen and start baking, you will not be disappointed.

Happy Christmas Baking!

This is how we Roll Tide Roll........

To start each season off right we must place our scripted "A" on the door for good luck!

I love fall and this morning I woke up to a briskness in the air and although there is still some warm weather to come, it got me all excited for fall. I love all the cliche things about fall, changing leaves, apple cider and pumpkins, but also what fall symbolizes is College Football. I never really cared for football until I moved to the South and married a die hard Alabama fan and pretty much my life changed from there. I came to love game days on the quad in Tuscaloosa. And over time I grew to love game days on the quad more than Thad. I fell in love with the feel, the festivities and the smell of BBQ in the air.

Thad and I figured out the other day that this is our 5th football season we have spent together and in that time we have started some game day traditions that are pretty important to us. We both love tradition, good food and the Tide, so that basically makes a perfect combo for a perfect game day.

We recently moved from Tuscaloosa (Home of the Tide) to Trussville, a suburb of Birmingham. Since we no longer are in the center of all the action, we need to work a little harder to create a great game day atmosphere in our home. Usually mid-week we start talking about what we are going to make for game day and when I say "we", I mean Thad puts in his request and I make it. So we plan out our menu and enjoy the sounds of football playing on the TV and the smell of good food cooking in the air. I thought we would share with you a typical game day at the Foresters and show you how we Roll Tide Roll.........

So to start off with we had pigs in a blanket and they were the perfect appetizer for a football game

After the appetizer of pigs in a blanket we had some yummy homemade chili which I had cooked in the a crock-pot and the let all flavors marinate for several hours

Then Thad requested I make one of his favorite chocolate chip cookies.........New York Times Chocolate Chip Cookies

After our three course game day meal we sat on the couch and watched the Tide beat Arkansas in a 52-0 shutout. We definitely felt the Alabama spirit in our home on Saturday and hope to each game day, from here on out. Now we have to get to work on this Saturday's game day menu. Stay tuned................

Roll Tide!

Roll Tide Roll........

It has been way to long since I have added something new to Rozlynn's Homemade Goodness. The reason for my absence you ask? I started a new job which required me to work full-time and we are moving.

But with the hint of fall in the air (which is my favorite season) and the beginning of football season, which I love, I felt the need to send each of you a shout out in the form of a sugar cookie, so here you go, Roll Tide Roll. To start off fall and football season right I have also included the official Bama fight song. If this does not get your blood pumping then I don't know what will!

"Yea, Alabama!"

Yea, Alabama! Drown 'em Tide!
Every 'Bama man's behind you;
Hit your stride!
Go teach the Bulldogs to behave,
Send the Yellow Jackets to a watery grave!
And if a man starts to weaken,
That's a shame!
For 'Bama's pluck and grit
Have writ her name in crimson flame!
Fight on, fight on, fight on, men!
Remember the Rose Bowl we'll win then!
Go, roll to victory,
Hit your stride,
You're Dixie's football pride, Crimson Tide!

Also to make these amazing sugar cookies click on this link to see the recipe for Bradford Sugar Cookies.

Enjoy and Roll Tide!

Lavender Chocolate Chip Cookies at the Farmer's Market.....

It feels like forever since I have last posted. It has been a crazy month and I just got home from visiting my family in Utah yesterday. It is great to be home but also had a great time in Utah. One of the reason I went home to Utah for a few weeks was to help my mom. She was recently accepted into the Salt Lake City Farmer's Market. The Salt Lake City Farmer's Market is well known and hard to get into, so this is an amazing opportunity but also a lot of pressure to make sure she sells the best products.

What is she selling at the Salt Lake City Farmer's Market? Well my mom has over 1,000

lavender plants on a 5 acre farm in Millville, UT. She grows and harvests all her own lavender. With her lavender she makes field bundles, which are bundles that are put together when harvested (this bundle looks more rustic). She sales cleaned bundles which are neater in appearance, lavender infused apricot jelly, lavender infused honey, Herbs de Provence, culinary lavender, oatmeal lavender sea salt, lavender sachets made out of vintage hanker chiefs and napkins and lavender soap.

So this past Saturday we went and set up a table at the Logan Farmer's Market. She has sold there before and we wanted to see how well her lavender bouquets and products would sell. To our delight they were all a complete success. Since I was visiting, I thought I would use my baking skills and make some chocolate chip cookies using her culinary lavender and also sell them at the farmer's market.

I took a recipe that I love and is one of my very favorites for chocolate chip cookies called New York Times Chocolate Chip Cookies (for the recipe click HERE) and incorporated lavender. The end results was nothing but a culinary delight. We packaged them pretty and sold them for $1 a piece. My nephew and the love of my life Max, was my main salesman and he sold them hard by offering every person who passed by a sample of a Lavender Chocolate Chip Cookie and they sold out.

Many people are surprised by the idea of using lavender in food but the lavender adds a neat flavor that is unlike any other herb in its taste, color and texture. The lavender adds a unique taste that is distinct and delicious.

Lavender Chocolate Chip Cookies

To make Lavender Chocolate Chip Cookies, follow the New York Times Chocolate Chip Cookies recipe and after adding the chocolate chips, add just under a 1/8 cup of ground culinary lavender into your cookies. To grind lavender I use a mortar and pestle and grind up the lavender until it is as fine as possible, almost a powdery substance. Then add the lavender to the dough, mix until just blended and then you are ready to bake.

You will love this lavender treat, that will make you go back for seconds.

To learn more about lavender and to purchase lavender please visit The Purple Apple

Bon Appetit!

Easter and Sugar Cookies........

For every holiday and time of year I love, I make sugar cookies and decorate them according to that season. I love spring time and I love Easter. I love everything about Easter....Easter egg hunts, dying eggs and spring dishes. I love it all. For the famous Bradford Sugar Cookie Recipe, click here. Here is to a beautiful spring and Easter. Enjoy!

Caroline's Coconut Chocolate Chip Cookies......

About once a week I go and visit all my favorite food blogs. I see what new recipes they have posted and usually print out a stack of "new" recipes I want to try. Truly surfing my food blogs brings me happiness and gives me a sense a peace, I can't explain it, maybe its because I love to see other bloggers who have a passion for cooking and also love to see how creative other people are.

One of the blogs that I visit often is Caroline's Bake Shop. I love her blog and am always so impressed with the recipes she posts. I also love Caroline because we grew up together in Walnut Creek, CA and went to the same church. Her older sister Kristin was our favorite babysitter ever and honestly we loved her. I remember one year Caroline, her sisters Courtney and Kristin and brother Justin came to my birthday party. I thought I was so cool because they were so much older than me, and they had taken the time to come.

So anyways, I was doing my weekly perusing of my blogs and clicked on Caroline's blog. She had posted a recipe for Coconut Chocolate Chip Cookies. I instantly thought of my husband and how this sounded like the perfect cookie for him, mainly because he loves chocolate chip cookies and coconut. So I decided to make them that night for the hubs. He loved them and they were even better the next day.

These cookies are soft and chewy and have made the perfect partnership of coconut and chocolate. If you are a coconut lover then these cookies are so for you....

Coconut Chocolate Chip Cookies

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 2/3 cup coconut (yes,you read that correctly)

1 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Start off by preheating the oven to 350 degrees. I then place a sheet of parchment paper on top of my cookie sheet. Set aside.

In a stand mixer cream the butter and sugars until light and fluffy. Once combined, at the eggs one at a time, making sure to mix each one completely. Then add the vanilla. Mix well.

In a separate bowl combine the flour, baking powder, baking soda and salt, mix well. Then add the flour mixture to the butter mixture, mixing until it is barely combined. Then add the coconut, milk chocolate and semi-sweet chocolate chips to the batter. Mix until just combined. Place the dough into the refrigerator for at least 30 minutes.

Then scoop out a tablespoon of dough, shaping into a round ball and place the cookies about 2 inches apart on the cookie sheet. Bake for 12-15 minutes (my cookies took 11 minutes). Once baked to perfection allow to sit on cookie sheet for a few minutes and then transfer to cooling rack to allow to cool completely.

These are easy to make cookies that will send your taste buds reallying with the combo of butter, coconut and chocolate chips. These cookies are worth every calorie.

Carrot Cake Cookies

Ok so I love cookbooks. I feel like there are not enough hours in the day to make all the recipes that I find. I also have a huge stack of recipes that I have printed off, that I have had every intention of trying. I have cookbooks that I have tried about 1-5 recipes in them, knowing that they hold countless undiscovered yummy recipes that could become family favorites. Unfortunately I try about 1 % of the recipes I find and the list just gets bigger and bigger. But I am here to say that I finally tried a recipe that I have eyed for a while.

When spring comes around I start getting the Easter itch. I love Easter, I love dying Easter eggs, love Easter egg hunts and jelly beans. I also think of springy desserts. One dessert that is so appropriate for spring is Carrot Cake, so when I was looking through my "Martha Stewart's Cookies" cookbook and found a recipe for Carrot Cake Cookies, I knew that I had to try these because I love carrot cake and cookies.

This recipe was a delight. After making the dough I sampled it and I remember telling Thad that the dough tasted like carrot cake in a cookie form. I didn't think it could be done but some how they did it! And what cookie does not taste fantastic sandwiched between cream cheese frosting. After a careful taste testing session by Thad, he gave them a strong thumbs up. His only want was for some more cream cheese frosting in the carrot cake cookies and some milk.

Carrot Cake Cookies

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins

Start off by preheating oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

Once dough has chilled and is firm, shape tablespoons of dough into balls and place on prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes (my cookies were perfect just at 11 minutes). Transfer to a wire rack to cool. Repeat baking process with remaining dough.

While cookies are cooling start on the cream cheese frosting (below). Once cookies are completely cooled, use an offset spatula to spread the cream-cheese filling onto a cookie (they say to use 2 teaspoons but I used twice that amount on mine). Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

*This recipe makes 2 cups but I liked more cream cheese on my cookies, so I doubled the recipe and this recipe doubled was just enough.

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

These cookies are, as Martha says "tiny inside-out carrot cakes, with the signature cream cheese frosting on the inside and spiced cake on the outside". They are guaranteed to win over any carrot cake lover, so enjoy!

New York Times Chocolate Chip Cookies

I think to ever claim that you are a baker or cookie lover you must try New York Times Chocolate Chip Cookies. I had always wanted to try them but just never had gotten around to it. Then a little over 2 weeks ago one of my best friends Bethany and her family came to visit. Her husband Justin is a great cook, and he was telling us about how these were the best chocolate chip cookies he and Bethany had ever had. And so they made them for us to sample. I loved them and knew that these would be made again and very soon.

If you haven't heard about New York Times Chocolate Chip Cookies then you are in for a treat. The New York Times did an article titled "Perfection? Hint: It’s Warm and Has a Secret" where they went on a quest for the best chocolate chip cookie. What they found was perfection.

It all started 80 years ago with Ruth Graves Wakefield who placed a Nestle Semi-sweet chocolate bar into her Butter Drop Do cookies. They were a hit and the chocolate chip cookie was created and began an American love affair that has never died and is still going strong.


NYT wanted to know even with all the variations on the classic chocolate chip cookie, has anybody topped Mrs. Wakefields chocolate chip cookies? They began by visiting some of the best cookie bakeries in NYC to find out their secrets. They consulted with several bakers and authors, one being Dorrie Greenspan whom I have her cookbook and want to be like someday. After their quest was complete, this is what they learned.....

1) Chill, chilling the dough for 36 hours allows a longer hydration time which is important because eggs, unlike, water, are gelatinous and slow-moving and the butter coats the flour preventing the absorption and letting the dough rest in the refrigerator allows for the egg to slowly penetrate that butter wall and absorb into the flour.

2) Size, it is all about the size of the cookie. Mr. Rubin of City Bakery says his cookies are "six-inch affairs" because in his opinion their larger size allows for three distinct textures. “First there’s the crunchy outside inch or so, then there’s the center, which is soft, but the real magic, is the one-and-a-half-inch ring between them where the two textures and all the flavors mix."

3)Chocolate, good chocolate, using only chocolate with at least 60 percent cacao content and lots of it can make a good cookie, a great cookie.

4) Salt, insight offered by Dorrie Greenspan who has written several baking cookbooks and has been a food editor of Gourmet magazine. She says “You can’t underestimate the importance of salt in sweet baked goods,” and says by just adding salt to dough and to the top of baked goods you can turn an average into a cookie great. Sea salt is an essential ingredient in any bakers pantry to give that sweetness, a contrast of flavors.

5) Warmth...temperature of a cookie. Even an average cookie is so much better when warm. A warm cookie makes you feel like it is homemade and there is no better comfort food then a chocolate chip cookie. That is why many bakeries have warming trays, so that people can get that just out of the oven taste.

New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Start off by preheating oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer (my good ol' Kitchen Aid) fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Makes 16 5-inch cookies

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

These cookies are delicious. They are big, crunchy on the outside and soft in the center and the sea salt sends these over the top. This cookie you may have to wait for 36 hours for but the wait is well worth it.

Enjoy!



Adapted from Jacques Torres, recipe from the NY Times

Chunky Chocolate Gobs

A few weeks ago I did a post for all those who love a simple cookie that is not too sweet but has a rich buttery flavor....Tea Cakes. However this cookie, is the antithesis of a tea cake. This cookie is dedicated to all you chocolate lovers out there who love a deep, dense, chocolaty, chunky cookie that is so chocolaty that it will soothe any worry or care and blow your chocolate loving mind.

I found this recipe while looking at Southern Living's "60 Best Loved Cookies". The #1 cookie was the Chunky Chocolate Gobs. I am a sucker for anything that claims to be the best. I think of the movie Elf, when Buddy sees the sign in NYC that says "Worlds Best Coffee" and he bursts into the retaurant and says "congratulations". I feel like Buddy, except I atleast have to try it to see for myself. My gut told me anything that calls for chocolate cream filled cookies, Mounds candy bars and lots of chocolate had to taste pretty darn great.

After making them, I was blown away by their intense chocolate flavor. I loved the slight crunch the chocolate cream filled cookies added and the coconut brought in a nice texture and taste also. And finally the chocolate chips provided a burst of chocolate to each bite. These cookies are a chocolate lovers dream come true.

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups or 16 cream-filled chocolate sandwich cookies, coarsely chopped (I used Oreos)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels

Start off by preheating the oven to 350 degrees. Line cookie sheet with parchment paper (although I was out of parchment paper and just used my non-stick cookie sheet and they came out just fine) and set aside.

Using a stand mixer (or a hand mixer) beat the butter and shortening at medium speed in the stand mixer bowl until creamy; gradually add in the sugar and brown sugar, beating until light and fluffy. Add eggs one at a time and vanilla, beating until well blended.

In a separate bowl, combine the flour, baking soda, unsweetened cocoa and salt, mix well. Then gradually add the dry mixture to the butter mixture, beating until blended.

Next cut up the cookies coarsely, and cut up the chilled Mound bars into little squares. Then with a spoon add add in the cookies, candy bars and chocolate morsels. Once all ingredients have been incorporated completely, chill dough for 30 minutes.

Once dough is chilled drop dough by 1/4 cupfuls, 2" apart onto baking sheets lined with parchment paper. These cookies are large and I only put six per cookie sheet. Depending on how fast your oven cooks, bake your cookies for 10 to 12 minutes or until barely set. Once baked, take the cookies out and let them cool for 10 minutes away from the heat of the oven. Lastly transfer the cookies to a wire rack to cool until they are just barely warm.

These cookies are best slightly warm with a tall glass of milk. But would also be divine with a scoop of vanilla ice cream, fudge sauce and a dabble of whip cream. So get ready for an intense chocolate experience that will have you begging for more.

Enjoy every chocolaty bite!

Southern Tea Cakes

Every once in a while it is nice to have a little bit of simplicity, a less is more mentality.....simple and classy. And these Tea Cakes are just that, simple but rich in flavor. And if you are one who does not like an intensely sweet cookie then this cookie is for you.

Last night I told Thad I would make him some cookies and some how Tea Cakes came up. He told me he loved them growing up and loved to eat the dough. His mom, years ago compiled a dessert cookbook of the family's favorite recipes. After talking with Thad, I got that cookbook out and found the Tea Cake recipe.

I had heard of tea cakes but never really knew what they were or how they were suppose to look. So I called my mother-in-law and she gave me some more helpful tips on how to make them. She said "tea cakes are as southern as you can get". I liked that she said that and was eager to give this recipe, that Thad had grown up loving, a try.

After making this recipe the finish product was perfect. They were a soft cookie, with a simple and buttery flavor. I would liken them to a short bread or a more buttery sugar cookie. They were a delightful treat and Thad was eating them like they were going out of style. He even licked the mixer attachment, just like when he was a kid.

Tea Cakes
1 cup butter or margarine, Softened (2 sticks)
2 1/2 cups plain flour
2 eggs
2 teaspoons baking powder
dash of salt
1 teaspoon vanilla
1 cup sugar

Start off by preheating the oven to 300 degrees. Grease a cookie sheet (used Crisco)and set aside.

In stand mixer (or a hand held mixer), mix the butter, sugar, eggs and vanilla together. In a separate bowl mix the flour, baking powder and salt. Once combined add to the butter/sugar mixture. Mix well.

You can either spoon the dough right out on the cookie sheet or I placed the dough in the refrigerator for about 30 minutes to let the dough set and harden, so I could roll the dough into balls. Lastly place the cookies in the oven until the edges begin to brown. The cooking time depends on how fast your oven cooks, my cookies took about 10 minutes to bake.

Once done baking, take the cookies out and let them sit for a minute before transferring to a cooling rack. Finally, transfer the cookies to a cooling rack and let cool.

So for all you cookie lovers (like myself) who get tired of the overly sweet treats, this recipe has your name on it. These are a great cookie because of their simplicity and buttery taste but beware.....you will eat about 5 before you even know it.

Bon Appetit!

Cavet's Peanut Butter Blossoms.....

Who does not love peanut butter and Hershey Kisses, especially together? We have all had these in some form, at some point, some where. But this recipe is better than the rest. This fancy cookie was lovingly named after my youngest brother Cavet who loves peanut butter and who loves these cookies....hence the name. I always make these yummy cookies around the holidays because once baked they have a fun look and look pretty on a cookie platter. In fact I made these for a church Christmas party and doubled the batch and only brought home 3 cookies.

This recipe is the best recipe out there for peanut butter blossoms. These cookies have a perfect softness, mixed with the chocolate and rolled in sugar making these cookies worth trying. They are great for the holidays but also can be made any time of year because peanut butter and chocolate are always in style and always appropriate.

Cavet's Peanut Butter Blossoms
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
1 bag Hershey Kisses

Start off by preheating the oven to 375 degrees.

Using a medium size bowl (I use my kitchen aid), cream the butter, making sure it is at room temperature and peanut butter together at medium speed. Once mixed, add the brown sugar, granulated sugar, baking soda and baking powder. Beat until combined and smooth. Next, add the egg and vanilla to the mixture, beating until all ingredients are combined. Lastly add in as much of the flour as you can, mixing on low. If any flour remains, mix in with a spoon. Once all ingredients are combined, let the dough chill for about 30 minutes or more.

Get out a plate and measure out a little over a cup onto the plate. Once dough is chilled, remove from refrigerator and shape dough into 1-inch balls. Then roll the 1-inch balls in the sugar, making sure all sides are coated. I place 8 on a cookies sheet and bake for 7-10 minutes (baking time depends on how fast your oven cooks). Now the key to a good cookie is its softness, so watch your cookies closely the first few batches to get the baking time down. While cookies are baking, I unwrap all the Hershey kisses and have them all ready.


Once cookies are ready, leave them on the cookie sheet pressing a Hershey Kiss into each cookie, pressing it down softly so that the cookie around it slightly cracks. I love this finishing piece of the Hershey Kiss and how the cookie looks when completed. Once the Hershey Kiss are pressed into each cookie, I transfer the cookie ever so carefully, to the cooling rack.

Once they are cooled I plate about three of them and take them to Thad (my official and loyal taste tester), with a tall glass of milk. These are the perfect cookies to take to a new years party and are guaranteed to be gone within seconds. Enjoy!

Happy New Years!

Spreading some sugar cookie cheer........

Thad and I have a friend named Chris who is in the Navy and has been in Rhode Island for the past several months doing some training. He has been away from his wife and daughter and for some time had not been allowed packages. When he was allowed a package, Chris told Thad that he was craving my sugar cookies.

So one night I spent the evening making and decorating sugar cookies. I used the best sugar cookie recipe in the world, Bradford Sugar Cookies. Making them got me into the christmas spirit and got me excited for a season of baking. After a long but fun night of baking, I was able to get the cookies off to Chris the next day, so that he could enjoy them fresh.

So there you have it, just wanted to share some Christmas cheer with you, so that visions of sugar cookies dance in your head. Merry Christmas!

Kitchen Sink Cookies....

Everything but the kitchen sink go into these hardy and feel good cookies or at least that is the idea of this recipe. This cookie was a staple in the Nelson Family home growing up and I remember they were my dad's favorite cookie. I even have a sweet memory of my dad helping me make them, partly to help his daughter and partly because he knew he would benefit from helping me make these delicious cookies, and the memory is sweeter because my dad often times was not found in the kitchen.

So a few days ago I made this recipe for the first time in who knows how long. I came across this oldie by goody while looking for a cookie recipe to make for my co-worker who had been gone for almost 2 weeks due to a procedure she had done. Candace (my other partner in crime and co-worker) and I wanted to give her a warm welcome back, so we made her a banner and I decided to make her some cookies since while out she wanted me to bring her her favorite cupcakes I make and I never did (I know, horrible friend). So to make up for my absence, I decided to make her Kitchen Sink cookies.

These cookies were a hit at work and my co-worker Candace even requested I bring some more the next day (I spoil them with my baking) and my manager kept asking for the recipe. I love this cookie because of its crunchy but soft texture, and buttery taste that compliments the sweetness of the cookie, making the cookie delish. Honestly I was delighted to see after all these years how good Kitchen Sink Cookies are and what a hit they still are.

With this recipe you can be creative and add whatever you want to them. I would have added coconut to this recipe but was out but for sure next time I will do so. You will be amazed with how simple, easy and quick these are to make.

Kitchen Sink Cookies

1 cup sugar

1 cup brown

1 cup butter

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon baking soda

2 cups rolled oats

2 cups Cornflakes or Rice Krispies

1 cups nuts (pecans or walnuts)

6 oz. semi-sweet chocolate chips

To start off preheat the oven to 325 degrees.

Start off by using a medium size bowl combining the flour, baking powder, baking soda and salt . Set aside. Then in a stand mixer cream together the butter and sugars. Mix until combined and the mixture is light and fluffy. Once mixed, add the dry ingredients to the wet ingredients. Add in increments and do not over mix the batter. next take bowl off of stand mixer and incorporate the oats, cornflakes/Rice Krispies , nuts and chocolates chips with a spoon. And then if you feel like being creative, you can add anything to this mix, M&M's, raisins, coconut, another cereal with a good crunch or whatever you want, just make it taste good.

Once dough is combined and it tastes yum, chill for about 30 minutes. Once chilled, scoop out good size heaps and then roll into a balls. I place 6-8 cookies on a sheet and bake them for 9-10 minutes (just depends on your oven too), watching them closely so that they don't over bake. I usually can tell the cookies are done when the edges barely get brown. Once baked to perfection , remove from the oven and let cool.

Thad likes to have his cookies a little warm with a glass of milk.

So enjoy these good old classic cookies, that require everything but the kitchen sink. These little cookies will for sure be calling your name long after they are all eaten.

Enjoy!

An old school classic....Snickerdoodles

Last night I had the urge to bake something and since Thad got me the cookbook Martha Stewart's Cookies, I thought I would try another cookie recipe from the cookbook. I love Martha's recipes and have never been disappointed by any of her recipes, so as I was skimming through the cookbook I came across her recipe for Snickerdoodles and I am a lover of Snickerdoodles. As a little girl I loved to make cookies and one recipe I always made was Snickerdoodles. They are easy to make but are a classic staple in any recipe collection.

What caught my eye about this recipe was that there was no cream of tartar used and in contrast to the Snickdoodles recipe I use, there was no shortening used and instead of one stick of butter, you use two. This is a simple recipe but oh so good. I think for me it is the simple creamy light taste of the cookie wrapped in cinnamon and sugar, that pulls me in. I followed Martha's recipe to a "T" and even measured the exact size of each dough ball. These cookies are a little larger than your typical Snickerdoodle and make 20 cookies. And as usual, Thad was my official taste tester and he gave these a thumbs up. So if you love an old time favorite like Snickerdoodles, you will love Martha's recipe.

Snickerdoodles
2 3/4 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoon ground cinnamon (a little extra cinnamon never hurt either)

Start off by preheating the oven to 350 degrees. Also line a larger cookie sheet with parchment paper and set aside.

Sift together the dry ingredients, combining the flour, baking powder and salt; set aside.

Using a stand mixer (or hand mixer) cream together the butter and 1 1/2 cups sugar using the paddle attachment. Mix on medium speed until the mixture is light and fluffy (about 3 minutes). Next add in each egg, one at a time until just combined, be careful to not over mix. Then turning your mixer to low, slowly adding in the dry mixture to the butter mixture, until completely combined.


I placed the dough in the refrigerator for about 20-30 minutes so that it was easier to work with. While the dough is chilling, I combined the cinnamon and the 2 remaining tablespoons of sugar on a wide plate. Then once the dough is chilled, I scoop out a good size chunk of dough, rolling it into a ball. You want to make sure the balls are 1 3/4-inch balls, so that they are nice and big. Then roll into the cinnamon sugar. Place them 3 inches apart on the lined cookie sheet.

Place in the oven for 11-13 minutes, making sure the edges are golden and rotating half-way through. Once done let them cool for several minutes on the cookie sheet and then move them to a cooling rack to cool. Just a side note....they are good when served just barely warm.

So there you have it, an oldie but a goodie that is quick and easy but a definite favorite.



Adapted from Martha Stewart's Cookies

Everyone likes Oreos.......

(Sorry for the blurry pic, it was the best one I took which is sad)

Ok so who doesn't like Oreo cookies? And especially who does not like homemade Oreo cookies? Usually you can't just have one Oreo you need atleast a whole row....well you will feel the same way about this Oreo recipe. This is a recipe of my mom's that will knock your socks off. The cookie is sweet and chocolaty, with a creamy cream cheese buttery filling.... making a soft, creamy and chewy delight.

I had these ready when Thad came home from playing tennis last night and upon entering the house he proceeded to tell me he was not hungry. It took a little time but he ended up having a cookie, then a cookie with frosting on it and then wanted some more....he was hooked which was my plan. Thad was doing his usually animated yelling and pounding on the counter about how good they were and it is not everyday I get that reaction from him.....so you know these are a treat.

This recipe is so easy to make and fun to assemble....

Homemade Oreo Cookies

Cookie
2 boxes Devil Food Cake
1 1/2 cup shortening
4 eggs
1 teaspoon vanilla

Start off by preheating the oven to 375 degrees. Get out a cookie sheet and set aside.

In a stand mixer (or with a hand mixer)empty the 2 packages of Devil Food Cake, adding the shortening, eggs and vanilla. On medium speed mix until blended well. Dough will be a little stiff. Scoop out dough with small spoon and roll into uniformed balls onto an ungreased cookie sheet. Place in the oven, baking them for 7-10 minutes (mine were perfect at 7 minutes). You want them to still be soft and chewy, so watch them closely. Once ready take the cookies out and let them sit for a few minutes before transferring to a cooling rack. Let them cool completely.

Filling
2 cups powdered sugar
1/2 cup butter
8 oz. cream cheese
1 teaspoon vanilla

While you are baking your batches of cookies start on your filling so that it can be made and refrigerated for 30 minutes to an hour. Using your stand mixer again (or a hand mixer) combine the powdered sugar, butter and cream cheese, making sure the cream cheese and butter are both at room temperature. Start off mixing the ingredients on low speed for 2 minutes and then mix on medium speed for 5-6 minutes to give the filling a very smooth and creamy texture. Place the filling in the refrigerator for 30 minutes to an hour to let the filling firm up.

Once all cookies are made and cooled completely and the frosting has been chilled, you can now get started on the assembly of the Oreos. Using a frosting bag and a round standard tip, fill up the bag as much as you can with the creamy filling. I make sure the two cookies I am using are the same size and on the inside of the first cookie, pipe on the filling in a circular motion from the outside in until the cookie is completely covered. Then place the other cookie on top, making a yummy homemade Oreo cookie. Once done with the assembly I place them in an air tight container in the refrigerator, to keep them as fresh as possible.

As a warning, when you make this recipe you might as well have copies of the recipe on hand because you will be asked for it. So give them a try and I guarantee these will become yet another family favorite.

Fait avec l'amour,

Soft and Chewy Chocolate Chip Cookies

Last night we had a down pour and it was just one of those nights where you want to stay in and snuggle up with a blanket and good movie. Thad was taking a post work power nap and the house was silent except for the pitter patter on the roof from the rain. I decided to pull out my "Martha Stewart's Cookies" cookbook and just read the recipes, something I like to do. It is fun to see what ingredients and techniques each recipes calls for and uses (I know I am a nerd).

I found a chocolate cookie recipe that sounded yummy and buttery and decided I was going try it. Like chocolate cake recipes, there a million trillion billion chocolate chip cookie recipes, so why did I want to try this one? Two reasons 1) It came highly recommended by Martha who I trust entirely and 2)The recipe calls for lots of butter and extra brown sugar, two things I love.

Ok so lets get started....

Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (12 ounces worth)

Start off by preheating the oven to 350 degrees. Measure out the flour and baking soda in a separate bowl and mix; set aside. If using stand mixer, use the paddle attachment or if you have a hand held mixer that is fine too. Combine the butter at room temp. with the sugars and beat on medium speed until pretty and fluffy (about 2 minutes). Then change the speed to low and add in the salt, eggs and vanilla. Mix until all ingredients are blended well. Mix in flour mixture, making sure it is mixed well but not too much. Often times with cookies if you mix too long the dough will become tough, so mix long enough to incorporate the ingredients. Lastly add in the chocolate chips (I am a semi-sweet girl but milk chocolate will do also).

Get out your cookie sheet and place parchment paper over cookie sheet, covering it entirely. Then drop heaping tablespoons of dough onto the parchment paper. It said in the recipe to make sure that the cookies are two inches apart but I only do 6 cookies at a time so that that spacing is not an issue.


Place in oven and cook for about 10-12 minutes. When I am making a new recipe I always play with the time. The first batch I put in for 10 minutes but that was not enough time, so the second batch I put in for almost 11 minutes, rotating cookies half-way through the baking time and they came out just right. Look for slightly browned edges and soft in the center, that is when they will be done.

Once done, take out of oven and let sit for several minutes so that they have time to cool and solidify before being transferred to a cooling rack. Once slightly cooled, transfer to a cooling rack and let cool completely before eating.

I really liked this recipe (I wouldn't put it up here if I didn't). It is a very different type of cookie from the beloved Million Dollar Cookies which are Thad's favorite. With that said we both loved these and Thad said these are his second favorite chocolate chip cookies. They are a flatter, softer cookie with a great buttery taste. They remind me of a Mrs. Field's type cookie. They are very yum and the name holds true, they are soft and chewy, so easy to make and so delish. So pour yourself a small glass of milk and grab about 3 of these buttery cookies and enjoy (maybe even when nobody is looking dip them in the milk, just a suggestion).

Adapted from Martha Stewart's Cookies

Pushing Daisies.......and Tulips

Last night I had the urge to bake. Baking has become a hobby to me and a huge stress releaser. Since I am on a strict diet I have only been able to sample very little but for me it is the art of it that I love so much. I think it is starting from scratch and seeing the whole process unfold and having a fresh, soft,yummy cookie to show for it at the end.

My mother-in-law gave me some cute spring cookie cutters and I have been wanting to try them out. The daisy cookie cutter, I was not thrilled with and thought the shape looked like a sun but loved loved loved the tulip cookie cutter. I used the famous Bradford Sugar Cookies for this recipe and Peggles Vanilla Frosting which is listed with the Bradford Sugar Cookie Recipe.



Just thought I would share. Enjoy.

Pat's Pretty Cookies

I had to post these beautiful cookies. My mother-in-law Pat is known for her fabulous baking skills and has a nack for decorationg these pretty little cookies. She happened to show me pictures of some cookies she had decorated and I was so impressed. They honestly look like art work to me.


Pat made these for her BFF's birthday and I just died over them. I love the shoes!





Pat made these for halloween and I got to see them and they look professional.

I had to share with you these works of art. I love the time and detail that goes into making these gorgeous little cookies. Thanks Pat, for the inspiration.

(Pictures courstesy of Pat Forester)