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Cookies and Cupcakes

Cream Cheese Thin Mints

March 3, 2013 By | 16 Comments

I decided not to buy any Girl Scout Cookies this year because I’m trying to cut back on sweets.

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

So instead, I bought a package of Keebler Grasshopper cookies, and added melted Andes baking chips, cream cheese, and melted candy coating.

Somehow this “cutting back on sweets” thing didn’t work out like I’d anticipated.

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

So then I decided I’d just send them all to work with the Tall Boy in order to get them out of the house.

That didn’t work either, because I kept “forgetting” and then sneaking bites when no one was looking.  Because here’s the thing: as much as I love the combination of chocolate and peanut butter, chocolate and mint is my ultimate favorite.

Fortunately, it’s also one of Doodle’s favorites, so he’s been bailing me out by eating almost as many of these as I have.

These were a fun little treat we threw together last week after the snow (finally) stopped and school was back in session.  They took less than half an hour from start to finish, and my favorite part?  No bake!

:-)

These no-bake cream cheese Thin Mints are the perfect St. Patrick's Day treat! #recipes #chocolate #mint

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Cream Cheese Thin Mints

Cream Cheese Thin Mints

Ingredients

    For the Crust:
  • 1 (10-ounce) package Thin Mint or other fudge-covered mint cookies
  • 1/4 cup butter (1/2 stick)
  • 3/4 cup Andes Mint baking chips
    • For the Filling:
  • 5 ounces white candy-coating (like Candiquik)
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon peppermint extract
  • green food coloring (I used about 3-4 drops)
  • sprinkles

Instructions

    For the Crust:
  1. Crush cookies into fine pieces using a food processor. In a microwave-safe bowl, melt butter and Andes mint baking chips on high for about 1 minute, or until mixture is melted. Stir until smooth. Add mixture to crumbs, and mix until all cookie crumbs are moistened. Press crust into an 8 x 8 pan, pressing firmly. Freeze for at least 10 minutes.
    2. For the Filling:
  2. Microwave candy coating according to package directions. Stir until smooth. In a separate bowl, whisk cream cheese until smooth. Whisk in food coloring and flavoring until smooth. Add candy coating, and stir until smooth. Spread filling over crust. Decorate with sprinkles, if desired.
  3. Cut into 9 squares (3 rows of 3 squares each). Cut in half diagonally to make 19 triangles.
http://kitchenmeetsgirl.com/cookies-2/cream-cheese-thin-mints/

Love chocolate and mint as much as I do? Here’s some other recipes you might like:

Chocolate Mint Thumbprint Cookies from Kitchen Meets Girl

Mint Brownie Grasshopper Pie in a Jar from Kitchen Meets Girl

Triple-Threat Grasshopper Mint Brownies from The Domestic Rebel

Chocolate Cupcakes with Mint Chocolate Chip Frosting from Sally’s Baking Addiction

Chocolate Mint Poke Cake from Crazy for Crust

Thin Mint Fudge Brownies from Inside BruCrew Life

Chocolate Mint Pretzel Bites from Shugary Sweets

50+ of the Best Chocolate Mint Recipes from Something Swanky

XO, Ashley

Filed Under: Cookies and Cupcakes, Desserts
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Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}

December 22, 2012 By | Leave a Comment

Like many of you, I’ve been an emotional wreck this last week.  My heart aches for the town of Newtown, Connecticut.  It aches as a mother.  As a human being.

I grieve for those families who won’t have their babies at Christmas this year; who won’t see them learn to ride a bike, attend their proms, graduate high school, have babies of their own.

I mourn the loss of the brave adults who protected those children with their own lives.

And like the rest of the nation, I want answers when there are none.

Everyone has an opinion, whether it’s stricter gun control laws, a better mental health care system, an increased security system in schools, a restriction against violent video games…but the harsh reality is is that there is just evil in this world.

How do I explain that to my child when I don’t understand it myself?

Yes, there is evil, I will say, but there is also good.

 

There is no other explanation for the bravery the teachers and administrators showed by running directly into danger to protect someone else’s child.

For children helping one another in the face of indescribable violence and evil.

For the outpouring of compassion and support from the community and from the nation in sharing this heavy load, however we can.

I’m so proud to be a part of a group who immediately united in support of Newtown, Connecticut and Sandy Hook Elementary School.  Find out the details about #BloggerforSandyHook here.

It gives me hope.  Hope that good will always triumph over evil.

 While cookies and crafts don’t begin to wipe away the tears of a nation, it is our hope that such a tribute can offer some comfort.  Some support.  An acknowledgement to the community of Newtown that they are not alone.  We share their grief.  Our hearts are heavy.  And they are in our prayers.

I chose to make a cookie that was very “kid-friendly.”  Doodle had a great time sticking his thumb in the middle of all of the cookies.  Truth be told, he was a better thumbprinter than me.  :-)

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Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}

Mint Chocolate Thumbprint Cookies {#BloggersForSandyHook}

makes about 3 dozen cookies

Ingredients

    For the Cookies:
  • 1/2 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened baking cocoa
    • For the Filling:
  • 1/4 cup butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon peppermint extract
  • 2 drops green or red food color
  • sprinkles
  • 1/4 cup semisweet chocolate chips
  • 1/4 teaspoon shortening

Instructions

  1. Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone mat and set aside.
  2. Beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed in a large bowl until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
  3. Shape dough by rounded teaspoonfuls into 1-inch balls. On your prepared cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
  4. Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  5. In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
  6. Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until chocolate is set.

recipe from Betty Crocker

http://kitchenmeetsgirl.com/cookies-2/mint-chocolate-thumbprint-cookies-bloggersforsandyhook/

If you’re inclined to help monetarily, click on the button in my left sidebar for the Newtown Youth and Family Services website. All donations made to them are going to go back to those affected by the school shooting. You can find their website here.  And please, be sure to check out the online businesses below – they have pledged a percentage of their profits to Sandy Hook.

Don’t be overcome by evil, but overcome evil with good. –Romans 12:21

 

Let’s do good.

XOXO, Ashley

Filed Under: Cookies and Cupcakes, Desserts
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Red Velvet Crinkle Cookies

December 20, 2012 By | 7 Comments

I don’t know what’s come over me.  I don’t even like red velvet.

I do like cookies, though, and I’m hard pressed to turn one down, no matter the flavor.

Even better, these came together in a flash.  Yes, I used a cake mix for the base.  I happen to love cake mix cookies and I am unapologetic about it.  :-)

These cookies came out so soft and chewy; but I have to admit, they were a little plain for my liking.

So I added even more powdered sugar.

And about a cup of white chocolate chips to the batter. Because everything is better with more chocolate, yes?


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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Ingredients

  • 1 box red velvet cake mix
  • 6 tablespoons butter
  • 2 large eggs
  • 1 cup white chocolate chips (optional)
  • 1 cup powdered sugar
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 375. Line a baking sheet with parchment paper or Silpat and set aside.
  2. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  3. In a large mixing bowl, combine melted butter, eggs, and cake mix; mix by hand until a dough forms. Fold in white chocolate chips, if desired.
  4. Form dough into 1-inch balls and roll in powdered sugar.
  5. Bake for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

recipe just barely adapted from here

http://kitchenmeetsgirl.com/cookies-2/red-velvet-crinkle-cookies/

If cake mix cookies aren’t your thing, here are some other red velvet recipes you might like:

 

Red Velvet Cheesecake Swirl Brownies

 

Red Velvet Cookies with Cream Cheese Frosting

If you haven’t yet, make sure to enter my giveaway for a Catching Fireflies gift card.

And stop back by tomorrow for my #BloggersforSandyHook post.  If you want to participate, click here for details.

XO, Ashley

Filed Under: Cookies and Cupcakes, Desserts
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White Chocolate Spice Cookies Mix {and Pick Your Plum Giveaway}

December 13, 2012 By | 31 Comments

Before we get to today’s goody, I have something super awesome to offer one of you: the totally awesome gang over at Pick Your Plum are giving you all a chance to win a $50Plum Box full of swank crafting, fashion, baking, and home decor swag!

If you don’t know about Pick Your Plum, you have got to go check ‘em out.  They offer the coolest stuff at crazy good deals, and I pretty much want it all.  Stuff like this:

And this:

And this:

Be sure to Like Pick Your Plum on Facebook and sign up for their news letter. They post deals on their FB page before they send out the email, so it’s a good way to get the awesome deal before your neighbor!

Good Luck!!

**Please note that the above pictures are examples of items sold at Pick Your Plum and will not necessarily be the items you receive in your Plum Box.

Open to US residents only, sorry.

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Okie doke, on to today’s holiday goody–something you can throw together super quick if you need a last minute gift idea (which I often do).

I’ve never really been a gift in a jar type of person.  But then I found Shaina Olamanson’s Desserts in Jars: 50 Sweet Treats that Shine, and I kind of changed  my mind.  If you haven’t seen her book, it’s full of desserts you serve in jars (!) and it pretty much rocks.

Even though I’m a planner by nature, the holidays always tend to sneak up on me, and then I’m left scrambling for ideas at the last minute.  My husband’s family likes to exchange homemade gifts, and this year I needed something quick and easy to assemble.

Especially since the flu hit our house this week.  But even with that unexpected kink in my plans, I still had time to throw together some of these spice cookie mixes.

Only a few ingredients, some jars, and five minutes, and I had perfect little homemade gifts.  Even better, I have them ready two weeks before Christmas.  Score!

And, as a bonus, Shaina has free printable gift tags with instructions for topping your cookie mix jars on her Desserts in Jars site.  I love this book.*

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White Chocolate Spice Cookies Mix

White Chocolate Spice Cookies Mix

makes 18 to 24 cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla bean powder
  • 1 cup white chocolate chips
    • To make cookies:
  • 1 stick (8 tablespoons butter), softened
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup granulated sugar

Instructions

  1. Whisk together flour, baking soda, and salt. Place in a 1-quart jar. Top with brown sugar.
  2. In a separate bowl, mix together granulated sugar, ginger, cinnamon, nutmeg, and vanilla bean powder. Add the sugar mixture to the jar and top with white chocolate chips. Seal, and attach a label with the following instructions:
    3. To make the cookies:
  3. Preheat the oven to 325. Mix butter and molasses in the bowl of a stand mixer until smooth. Beat in the egg. Add the contents of the jar and mix until incorporated. Roll into 1-inch balls, roll the balls in sugar, an placed them on a parchment or Silpat lined baking sheet. Bake for 8 to 10 minutes, or until the tops are cracked and the edges have started to brown. Cool slightly on the baking sheet before transferring to a wire rack.
http://kitchenmeetsgirl.com/cookies-2/white-chocolate-spice-cookies-mix/

I had a great time participating in Brenda’s 12 Weeks of Christmas Treats this year.  Thanks so much for hosting, Brenda!

I’m partying here!

XOXO, Ashley

*I was in no way compensated for this post. I just really like this book. :-)



Filed Under: Cookies and Cupcakes, Desserts, Holidays Tagged With: ,
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Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

December 6, 2012 By | 32 Comments

I know.  The title sounds like a mouthful.

Maybe a  little bit of overkill?  I don’t know.  Sometimes I like to jam a bunch of flavors together and then…it’s too much.

But these?  Were perfect.

Well, that’s my opinion anyway, so take it as you will.  But I will tell you that Doodle gave them the double thumbs-up, even after originally informing me he was not going to eat “that lemon part” {he ate the lemon part}.

I’d love to tell you that I made these from scratch, carefully measuring out molasses, cloves, and ginger…but I didn’t.  I used a cake mix.  And I’m unapologetic about it.  Sometimes the busyness of the season mandates shortcuts.  At least in my kitchen.  :-)

My husband has a terrible habit of coming home from work and announcing that he needs “something” to take to work for a potluck lunch–the next day.  So if you need something quick and easy for a last-minute gathering or work function…this is it.

Plus, they look kind of fancy…even though they’re not.

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Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}

Ingredients

  • 1 box gingerbread cake and cookie mix
  • 1 large egg
  • 1 1/4 cups water
  • 1 teaspoon lemon zest
  • 1 cup lemon curd
    • For the Vanilla Bean Cream:
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla bean powder or the seeds of 1 vanilla bean
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 350. Line muffin tins with cupcake papers and set aside.
  2. In a large mixing bowl, combine cake mix, egg, water and lemon zest. Beat until well-combined, about 1 minute. Spoon batter into cupcake papers, filling about two-thirds full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from pan to a wire rack and allow to cool completely.
  3. Using a piping bag (or ziplock bag) and a #10 pastry tip, poke a hole in the top of each cake, and squeeze approximately 1 tablespoon curd inside of each cupcake. Or, just carefully cut a small hole in each cake and spoon the curd inside.
    4. For the Vanilla Bean Cream:
  4. Pour the heavy cream into a chilled mixing bowl and add the vanilla bean powder/vanilla bean seeds. Beat on low speed until foamy; gradually add in sugar and increase speed to medium, beating until soft peaks form. Chill until ready to use.
http://kitchenmeetsgirl.com/cookies-2/gingerbread-lemon-cupcakes-with-vanilla-bean-cream/

 

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

I’m partying here!

XO, Ashley



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Cherry Cordial Cookies

November 15, 2012 By | 30 Comments

Usually I’m not a fan of fruit in my cookies.

It seems kind of weird to me. If I’m going to eat a dessert, I want it to be filled with chocolate, or peanut butter, or Biscoff, or some other high calorie ingredient. :-)

So I stuffed these with Hershey’s Cherry Cordial Kisses.  It was maybe one of the best decisions I’ve ever made.

These cookies baked up soft and pillowy, with just a hint of chocolaty sweetness from the surprise kiss inside.

The Tall Boy loved these cookies–which if you know him at all, says a lot, since he doesn’t typically have any interest in sweets.

{He’s weird.}

In fact, we loved them so much that we polished them off pretty quickly…and while I technically made these for a Christmas post, I’m seriously thinking of making them again next week for Thanksgiving.  :-)

They were that good.

As in really, really good.

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Cherry Cordial Cookies

Cherry Cordial Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup chopped maraschino cherries, well drained and patted dry
  • 36 Cherry Cordial Kisses

Instructions

  1. Preheat oven to 350 and line baking sheets with a Silpat or parchment paper.
  2. In a medium bowl, mix with an electric mixer on medium-high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Stir in the rest by hand, if necessary, as well as the cherries.
  3. Divide the dough into 36 equal portions. To achieve this, I rolled out my dough into a rectangle, and cut into 6 equal rows and then cut each row into 6 portions.
  4. Shape each portion into a ball around a Kiss. I chilled my dough for approximately 30 minutes prior to baking.
  5. Place balls 2 inches apart on your baking sheet. Bake for 10 to 12 minutes, or until the bottoms are light golden brown. Transfer cookies to a wire rack and let cool.

from Better Homes and Gardens Christmas Cookies Special Edition, 2012

http://kitchenmeetsgirl.com/cookies-2/cherry-cordial-cookies/

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

And if you missed them, here’s what I made over the last few weeks:

{Week One}: Apple Pie Bread
{Week Two}: Double Chocolate Oatmeal Bars
{Week Three}: Melting Snowmen {Chocolate Mint} Cookies
{Week Four}: Red Velvet Cheesecake Brownies
{Week Five}: Homemade Gumdrops
{Week Six}: Gingerbread Cookie Dough Peppermint Bark
{Week Seven}: Vanilla Nougat Candy Bar Bites

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

 

Filed Under: Cookies and Cupcakes, Desserts Tagged With: , ,
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Melting Snowmen {Chocolate Mint} Cookies

October 11, 2012 By | 56 Comments

I am sooooooooo not a crafty person.

I wish I could say I was being a little facetious, but the sad truth is that I’m completely missing that “crafty” and/or “creative” gene.

Ugh, don’t even ask me about my about my seventh grade art project that required the painting of a self-portrait to hang outside the classroom door.  As if middle school wasn’t traumatic enough.

I have a friend from college {Hi Christy!} who is amazingly talented in all sorts of stamping/card making/scrapbooking/Cricut projects–but I think even she gave up on me when it became clear I couldn’t even use a Fiskars paper trimmer correctly.  I’m a disaster.

So, yeah. These little melting dudes are about the pinnacle of my creativity.

I took a basic cake mix cookie recipe, holiday-ified it with some mint flavoring, and used Candiquik to melt my snowmen.  Popped on a (half) Reese’s Peanut Butter cup for a hat, mini chocolate chips for eyes, and used an orange jimmy for the nose.

I’m sure you could tell that without me typing it all out, but I’m kind of pleased with myself.  Not too bad for the crafty-impaired.  :-)

I dressed some up with sprinkles, too.

They were almost too cute to eat.

But not quite.

I might have eaten one or two.

Then packed ‘em up to send with the Tall Boy to work.  I’m wondering if his coworkers think it’s odd that he shows up with snowmen cookies before Halloween?

I really had fun making these little guys.  They came together sooooo quickly, look festive, and taste yummy.  Doodle loved these–and while it’s rare that I make the same baked good multiple times, I have a feeling these might be making an appearance at his class party in December.  Can’t beat easy-peasy!

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Melting Snowmen {Chocolate Mint} Cookies

makes 18 to 20 cookies

Ingredients

  • 1 box Devil's food cake mix
  • 1 stick butter, softened
  • 2 eggs
  • 2 tablespoons flour
  • 1 teaspoon mint extract
  • 1 package candiquik white candy coating, or other white melting chocolate
  • 10 miniature Reese's Peanut Butter Cups, cut in half
  • mini chocolate chips
  • orange jimmies

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, combine cake mix, butter, eggs, flour, and extract. Use a cookie scoop to drop evenly sized potions of dough onto a parchment or Silpat lined baking sheet. Bake for 10-12 minutes. Let cool on the sheet for 5 to 10 minutes. Remove to wire rack to cool completely.
  3. Once the cookies are cool, melt candiquik or white chocolate. Drizzle a spoonful over each cookie to form the melted snow. Add a peanut butter cup half for the hat, and decorate the faces with chocolate chips and sprinkles.
http://kitchenmeetsgirl.com/cookies-2/melting-snowmen-chocolate-mint-cookies/

If you’re interested in participating in the 12 Weeks of Christmas Treats, stop by Brenda’s blog to sign up!

And if you missed them, here’s what I made over the last few weeks:

{Week One}: Apple Pie Bread
{Week Two}: Double Chocolate Oatmeal Bars

Have a great Thursday, and be sure to check out the other yummy treats below!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Filed Under: Cookies and Cupcakes
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Pumpkin Chocolate Chip Cookies

September 28, 2012 By | 14 Comments

Surprise!  It’s another pumpkin recipe!

Wait, that’s probably not really a surprise, is it? :-)

Since the Tall Boy has gotten my oven back in working order, I’ve managed to make pumpkin latte coffee cake, pumpkin creamer, and I’ve been dreaming about my pumpkin pie hot chocolate.  Even worse, I don’t see an end in sight to the baking of pumpkin-related fall goods.  I’m obsessed, what can I say?

Until some new obsession comes along…I did just buy two bags of Christmas special edition Nestle TollHouse baking chips, after all.

I also got a new camera lens last weekend.  So I did what any normal food blogger would do to practice…

I baked cookies.

I mean, why practice on a bowl of apples when taking pictures of fall baked goods is so much more fun?  Plus, I had a can of puréed pumpkin already open–a perfect excuse for cookie baking, if you ask me!

I was incredibly pleased with how these cookies turned out.  They were so soft and puffy, and had more of a cake-like consistency than do regular cookies.  It was kind of like eating a small pillow of cookie-cake.  Eek, so good!  Um, so good, I ate two before dinner.  And one for breakfast the next morning.  So much for losing those extra five pounds before Christmas.  I’m doomed, ya’ll.

They weren’t overly pumpkin-y, either, but with the addition of the pumpkin pie spice and nutmeg, they were a wonderful taste of fall.

Can you believe these cookies were even softer on day two?  Yay for pumpkin puree!

Pumpkin is definitely my number one go-to flavor for fall.  What’s yours?

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Pumpkin Chocolate Chip Cookies

makes about 4 dozen cookies; I halved the recipe and we had plenty!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup canned pumpkin
  • 12 ounces chocolate chips (I used semi-sweet)

Instructions

  1. Preheat oven to 350. Line cookie sheets with a Silpat or parchment paper. Set aside.
  2. In a medium bowl, combine flours, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter on medium to high speed for about 30 seconds. Add sugars and beat until combined, scraping down the sides of the bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Next, add if flour mixture until combined. Stir in the chocolate chips.
  4. Droup dough by 2-tablespoons on your prepared cookie sheets, approximately 2 inches apart. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes, then remove to wire racks to cool completely.

adapted from Better Homes and Gardens Christmas Cookies, 2012

http://kitchenmeetsgirl.com/cookies-2/pumpkin-chocolate-chip-cookies/

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Have a wonderful Friday, everyone!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Filed Under: Cookies and Cupcakes, Desserts
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Spider Sandwich Cookies

September 25, 2012 By | 9 Comments

I have to tell you something.

I am not a huge Halloween fan.

While I love anything fall related, the creepiness and gore of Halloween is just not for me (although, all the candy and confections that come along with Halloween are another story).

But last spring, we took our first family vacation, and went to DisneyWorld.  We were the ultimate tourists, purchasing the complete Disney travel guide and “studying up” for months before our actual trip.  Top on Doodle’s list of “must-see” attractions?

The Haunted Mansion.

Since he was still just four years-old, I was a bit worried about whether or  not the ride would be too frightening for him.

We ended up on this ride four times. And now he’s fixated on decorating our house to look like the mansion for Halloween.

So while I’m attempting to decorate the house in fall flora, pumpkins, gourds, and acorns, I’m dodging rubber rats, spiders, and witch fingers left and right. Seriously, if the Tall Boy tells him it would be a funny joke to hide some fake bug under my bed pillow, we’re going to have some issues around here.

Anyway, since I’m not above bribing my kiddo with fun holiday treats to make him think I’m mom-supreme, we made these little spider cookies over the weekend. It’s about as crafty and creative as I get. And really not even all that creative, because literally hours after the idea popped into my head, I saw an entire kit for this project in the Target Halloween section.

So much for ingenuity.

He loved ‘em though, and they were definitely an easy project for little helpers in the kitchen.

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Spider Sandwich Cookies

makes about 18 cookies

Ingredients

  • 1 box Devil's Food cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 can chocolate frosting
  • black shoestring licorice, cut into approximately 3 inch strips
  • red hot candies

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, mix together cake mix, melted better and egg. Shape into 1-inch balls--dough will be stiff.
  3. Place cookies 2 inches apart on a Silpat or parchment lined baking sheet. Bake for 10 to 12 minutes or until set. Cool for 1 minute, then remove to wire racks.
  4. Spread a tablespoon of frosting over half of the cookies. Place four licorice strips on top of the frosting for the legs. Top with remaining cookies. Use additional frosting to attach red hots for eyes.
http://kitchenmeetsgirl.com/cookies-2/spider-sandwich-cookies/

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Filed Under: Cookies and Cupcakes, Desserts, Holidays
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Chocolate Caramel Marshmallow Cookies and Kernel Season’s

September 12, 2012 By | 9 Comments

Back when the Tall Boy and I first started dating, most of our “date nights” were at the movie theater.  And even though we live in the midwest and not in a huge metropolitan area, our city does boast three fabulous movie theaters…you know, the kind where you can order dinner and have it served to you while watching the movie, balcony seating with the option of ordering adult beverages, IMAX screens…oh, and a Kernel Season’s popcorn flavorings bar.

It’s a rare occasion that we go to the movies these days–but we do still eat a lot of popcorn.  A  lot.  Especially the Tall Boy.  I’m an early riser, and he’s a night-owl, so I often wake up to popcorn crumbs all over the floor and a bottle of popcorn flavoring jammed in between the couch cushions.

So, imagine my excitement when the folks at Kernel Season’s contacted me about trying some of their seasonings.  While my local markets do carry many of their flavors, I had no idea that there were so many.  The Tall Boy is now on a mission to try each and every one.  Fortunately, the friendly folks at Kernel Season’s sent me four flavors to try:

I never really considered using this product on anything other than popcorn, but when I looked at their labeling, each bottle offered suggested uses. And then I got to thinking: how would that Buffalo Wing flavor work on my buffalo chicken pizza?  Or the Cheesy Jalepeño flavoring on some jalepeño popper pretzel bites?

I have to admit, the milk chocolate caramel flavoring was calling out to me.

So I made cookies.

But not just any cookies. Chocolatey, caramely, marshmallow filled cookies.

I filled a piping bag with marshmallow cream, and used a Wilton 7 tip to fill the center of the cookies (I flattened these slightly before baking).

And when they were done?

Yeah, I drizzled ‘em with caramel syrup.

And then I promptly ate two. Okay, three. There’s nothing like warm cookies right out of the oven.

 

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Chocolate Caramel Marshmallow Cookies and Kernel Season’s

Chocolate Caramel Marshmallow Cookies and Kernel Season’s

Makes approximately 3 dozen cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons Kernel Season's Milk Chocolate Caramel Seasoning
  • caramel syrup for drizzling, optional
  • approximately 3 1/2 ounces marshmallow cream

Instructions

  1. Preheat oven to 375.
  2. In the bowl of an electric mixer, cream together butter and shortening. Add sugars, baking soda, and salt, and beat together until well combined. Beat in eggs and vanilla. Add flour, cocoa and seasoning gradually, until mixture is just combined.
  3. Drop the dough by rounded tablespoons onto a Silpat or parchment lined baking sheet, about two inches apart.
  4. Using a piping bag fitted with a round tip (I used a #7), insert the tip into the side of each mound of dough and squeeze marshmallow cream inside.
  5. Bake for 8 to 9 minutes, or until edges are firm. Allow to cool on baking sheet for 2 minutes, then move to a cooling rack.
  6. Drizzle with caramel syrup, if desired

adapted from Better Homes and Gardens Fall Baking, 2012

http://kitchenmeetsgirl.com/cookies-2/chocolate-caramel-marshmallow-cookies-and-kernel-seasons/

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!

Kernel Season’s provided me with four bottles of flavorings to try and review, but all opinions are my own.  You can find Kernel Season’s in most major grocery stores or online.

Filed Under: Cookies and Cupcakes, Desserts
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