Tag Archives: cookies

H.A.G. Cookie Baking Round Up! All the cookies, all the time!

H.A.G.cookie-round-up

Have you started your holiday baking yet? Have you been done for weeks, and have them tucked away in freezer containers, labeled by date and type of cookie, alphabetized by the first letter? I didn’t think so! I haven’t started my baking yet, and to be honest, I usually do it in a whirlwind of a few days(and nights) of straight out cookie baking. It seems more fun this way and efficient, as I tend to not have the ingredients of butter, butter, and more butter on hand all the time!

We like rolled, dropped, shaped, filled, raised and any kind of cookie there is. I am sharing my favorites from last year, in hopes that I will get some ideas of what new ones to bake and which cookies to retire. Unfortunately the pictures aren’t so good…I admittedly have gotten better at pics, but baking late at night is not great for beautiful cookie-pics!


12 Days of Cookies

Day 1: Mom’s Molasses

Any cookie exchange should have one or two spice cookies, and this is my one.  I make another, as you will see, but for now you must wait.  This recipe is great for a cookie exchange as it makes 4 dozen cookies!  When they are cooled, Put into a ziplock and freeze until you need them.

Day 2: Orange drops with dark chocolate

These little lovelies looks so pretty and fancy – a perfect unique cookie to have in the cookie-tin!  When I made them for a cookie exchange, they were a big hit: everyone asked for this recipe.  That is when you know it is a keeper!
orange chocolate cookie drops

Day 3: Butter pecan maple cookies

Maple adds such a different texture and loveliness to this cookie.  A must try.

Day 4No-Bake Crispy Chocolate Balls

Truly the underdog of the bunch, date ball recipes are all over the place right now.  Mine are a little different because I add Rice Krispies at the end, to add the best texture to this underrated cookie.No Bake Healthy Chocolate Balls

Day 5: Hello Dolly Bars

The easiest and also most delicious of my cookie recipes is this one. Even if you don’t care for graham crackers, this combination of flavors is addictive and like a special secret candy that you wonder why you don’t make these the year around.  Then you eat four of them, and know why you don’t make them the year around!Hello Dolly Bars

Day 6: Amy’s Hollywood Squares

Long days ago…If I was lucky enough to be at my friend Amy’s house after school, there was always the possibility that her mom would whip up these Hollywood Squares.  Oh my aching heart! These are just the best, sweetest, homemade peanut butter cup-like things ever! They bring me right back~Hollywood Squares

Day 7: Sugar Cookie Cut-outs

Now,  these aren’t the prettiest, I will admit. In fact, some are downright ugly! And the process isn’t always a smooth one (spilled eggs, sugar everywhere); But it is the best to see your kids see the process from start to finish and love it!

sugar cookie cut-outs

Day 8: Gingerbread Cut-outs

Cut-outs are fun: you get to pick the shape, and then decorate with your own creative talents- or enlist the kids to do it for you.  A little continuation of the fun with kids and cookie making~

Day 9: Surprise! Stuffed Chocolate Chippers

This is your day off {from making cookies from scratch that is}. Using just a tube of your favorite pre-made chocolate chip cookie dough, stuffed with yummy candy and then finally baked. Thank you and you’re welcome!stuffed chocolate chippers

Day 10: Peanut Kissespeanut butter blossoms

Day 11: Spritz Cookies

These are so pretty and a classic cookie to have in hand at the holidays. I love these- they remind me of my grandmother, and I am not even sure she made them. That and a bowl of butterscotch candies – somethings, are just reminiscent of a grandma…it is not a show-offy or overly donecookie- just an understated lovely bite.spritz cookie

Day 12Haystacks

Yes, these are the ugliest cookies that you have ever seen. Yes, they are the easiest. Even easier than the others. Yes, you will have one and then wonder why they taste SO good. Crazy cookie, but fun to have…

haystacks


So I have others too, all pinned nicely in my Cookie Board on Pinterest, but I also am thinking of going off-list and making a few more festive cookies to share with you soon, so stay tuned~

Here’s the summary of today’s share:

What is your have-to-have Holiday cookie?


 Linking with The Pin Junkie,

Blondies: Brownies for People Who Don’t Love Chocolate

Blondies: brownies for people who don't love chocolateI have a non-chocolate lover in my house. He is finicky though. Sometimes he likes chocolate ice cream and he definitely likes Oreos. But he has declared that he really doesn’t like chocolate chip cookies. What? No chocolate chips? But he will do “some” M&Ms in there. See? Finicky. He knows what he likes.

What he likes, and now all my kiddos like, are Blondies. They are a chewy cookie-like brownie that is just like a chocolate chip cookie, but in brownie form. And just as easy to make, which is good for me!  I find that if I stick to my good old, Betty Crocker Cookbook (affiliate link), I can make a basic, if tried and true, recipe for Blondies that my kids love. Win. I adapt the recipe to omit nuts and I usually don’t mix the chocolate pieces in…hence the no-chocolate situation. But sometimes, I will do 1/2 a batch without, and the other side of the pan with M&Ms or chocolate chips. That way everyone is happy, and that is very important in the peace-keeping in my house!

Here’s what I do:

 

Blondies: Brownies for People Who Don’t Like Chocolate

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 24-36 bars depending how you cut them

Blondies: Brownies for People Who Don’t Like Chocolate

Sticking to a classic recipe, this is only slightly adapted from my favorite Betty Crocker recipe that makes everyone in my house happy!

Ingredients

  • 2 cups brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1/4 baking soda
  • *optional: up to 1 1/2 cups chocolate chips/M&Ms & nuts combined.

Instructions

  1. Preheat oven to 350*. Spray a 13X9 pan. Set aside.
  2. In a small pan, melt the butter with the brown sugar over low heat, until butter melts and all the sugar is dissolved. Let cool 5 minutes.
  3. Add the eggs. Stir.
  4. Add the vanilla. Stir.
  5. In a separate bowl, Whisk the flour, baking powder and baking soda together. Add this to the egg mixture.
  6. Spread the batter in your pan. Add your nuts/chocolate if you are using, by sprinkling them on top.
  7. Bake for 25-30 minutes or until done. Remove & cool 5 minutes, then cut into bars while still warm. Serve.
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Thank you Betty!


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Chocolate Rugelach #FoodieExtravaganza

Chocolate Rugelach

Ruge-wha?!  Say it like this: “Rug-e-lah.” Don’t be put off by the name- These little lovelies are awesome!

If you are a Rugelach novice, here’s what you need to know:

  • It’s a cream cheese dough smothered with a yummy filling (cho-co-late!) and then rolled into a half-moon shaped crescent, and baked to cookie perfection.  The sweet of the chocolate is balanced by the not-too-sweet dough, that is like eating a little bite if pie. There I said it. These are like pie cookies.
  • It’s super easy. And you can change up the filling to your heart’s desire… Just like pie.
  • It’s a great cookie to freeze and make ahead for whenever you want a beautiful and delicious treat!

Now, I have lots of recipes for Rugelach from my favorite cookbooks: Ina Garten, Joan Nathan, and Martha Stewart- all have a cinnamon-sugar or fruit filling. But I wanted chocolate. Of course. So I used their recipes as inspiration, and came up with this one, which I think you will love- that is of course, if you love chocolate.

Let’s see how this goes:

Spread the yummy filling all over the dough:

Chocolate Rugelach

Roll these 16 pieces up:

Chocolate Rugelach

Egg wash, and sprinkle with sugar:Chocolate Rugelach

And finally, bake for 20 minutes until they are so pretty!

Chocolate Rugelach

 

!

Chocolate Rugelach

Yield: 64 cookies

Chocolate Rugelach is a deliciously rich pastry dough cookie that is fancy enough to make for special occasions, but easy enough to make more often!

Ingredients

    Dough:
  • 2 sticks of unsalted butter, room temperature
  • 1 8oz. brick of low-fat or regular cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 cups all purpose flour
  • Filling*
  • 6 oz. bittersweet chocolate chips
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. cinnamon
  • 1 egg (for egg wash)
  • 2 Tbsp. sanding sugar
  • 1/4 tsp. cinnamon

Instructions

  1. Using a stand mixer, add the butter, cream cheese and salt, and cream until soft.
  2. Add the flour gradually as you continue to mix on low.
  3. Remove the dough to a floured board, and knead gently until all the flour is incorporated and you can shape a ball. Split the ball into 4 smaller balls. Shape each quarter, into a disk, cover with plastic and refrigerate for 1-3 hours.
  4. Make the filling: In a small bowl mix the chocolate chips, brown sugar, cocoa and cinnamon. Set aside.
  5. Preheat oven to 350* and line 2 sheet pans with parchment paper, or spray with non-stick spray.
  6. When the dough has chilled, remove from the refrigerator.
  7. Roll each disk of dough into a circle, about 1/16" thick.
  8. Spread the filling mixture to within 1/2 inch of the edge.
  9. Use a pizza cutter or long knife to cut the circle into 16 pieces.
  10. Roll from the wide edge into the middle. Place on the cookie sheet, about 1" apart (each disk of dough fits about 16 cookies per pan).
  11. Brush with beaten egg. Mix the sanding sugar and cinnamon, and sprinkle this on top of each cookie.
  12. Bake for 18-20 minutes in the middle rack of your oven, until lightly browned.

Notes

*Another filling if you don't want chocolate is equal parts strawberry jam and chopped almonds or pecans. Spread the jam on the dough, sprinkle the almonds, and then slice into 16.

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These are so, so good!

Chocolate Rugelach


Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn’t want to get to specific though, so we will just say chocolate!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Now, check out these great chocolate submissions!

Chocolate Rugelach