cookies, Uncategorized

Old Fashioned Oatmeal Cookies

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It’s one of those days you wake up early and you look around…you just want to do something. Anything. I decided that I would make something for dessert tonight for the boys. I made them these cookies. My husband loves them. It’s one of his favorites. I’ve bought them from the store premade in the cookie aisle and he now says that they don’t taste the same. The icing has to dry on these cookies. You have to give them that time to do so. If not they just get too moist and stick together. Honestly, it’s just a big mess. I encourage you to try this recipe. It’s good! They never last too long here!

2 cups old fashioned oats

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

1 cup melted butter

1/2 cup packed light brown sugar

Icing

2 cups powdered sugar

5 tablespoons milk

Preheat oven to 350 degrees. Food process oats with flour. Add to a large bowl. Add baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In a bowl add butter, and both sugars. Stir in flour mixture. Use a small cookie scoop and place 1.5 inches from each other. Bake for 14-16 minutes on a greased pan. Just until edges are browned. Remove from oven and put on a cooling rack. Do not allow to cool in pan, or else it will stick. Once completely cool, mix the powdered sugar and milk together. Dip the cookies top side in the icing. Allow to completely dry before storing for up to one week, if they last that long ;).

 

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cookies, Uncategorized

Shortbread

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I always loved shortbread. It’s so good. However I have never been able to find a recipe close to the shortbread I used to find in the store. It’s the closest I’ve ever found though. You’d think shortbread recipes were all practically the same though. Realistically there’s just not much to these shortbread recipes. Butter, flour, flour, butter…that’s about it.

The one thing I’d change about my experiences with this recipe is, while it’s thoroughly cooked, I think it needed to cook another one to two minutes. They were just so soft they were practically crumbly. While this is good, it’s probable that a few extra minutes would have resolved the issue. It was barely tan on the bottom of the cookies.

4 sticks butter, softened

1 cup sugar

2 teaspoons vanilla extract

4 cups flour

Preheat oven to 350 degrees. Beat butter and sugar in a bowl with an electric mixer. About 5 minutes. Stir in vanilla and flour until well combined. Pat out half of dough into a 12×10 rectangle, about 1/8th thickness. Cut into pieces with a floured knife. Prick them several times with a fork. Repeat with second half of dough. Bake 10-12 minutes.

You can dip these into chocolate. Keeps at room temp for 3 weeks and can be frozen for up to a month.

cookies, Uncategorized

Buckeyes

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Peanut butter is the bomb! I always wanted to make buckeyes, but I thought they were much harder than what they really are. In fact, my son made some of these. They’re that easy! I said it once, I’ll say it again, I love things that I can make with the kiddo!

Recently, I decided to move my craft room to our guest room. I did have it in the game room, but the guys are always in there playing video games and all that mumbo jumbo…so crafting isn’t possible. I thought maybe if I moved the stuff then I could actually use it and make something cool.  Unfortunately, I have been so busy that I haven’t had any time to get it done. It’s packed in containers and boxes in the room just sitting and waiting for me to get it organized.

1 1/2 cup creamy peanut butter

1/2 cup butter, soft

1 teaspoon vanilla extract

4 cups powdered sugar

6 oz semisweet chocolate chips

2 tablespoons shortening

line a baking sheet with wax paper. Mix peanut butter, butter, vanilla, and powdered sugar in a bowl until smooth stiff dough forms. Shape into balls using 2 teaspoons per ball. Transfer to a prepared baking sheet. Chill until firm about 30 minutes. Put chocolate and shortening into a metal bowl. Set over a pan of barely simmering water. Heat. Stir frequently and scraping down sides with a rubber spatula to avoid scorching. Should be smooth. Remove from heat. Take the balls and insert a toothpick into each one and dip partially into the chocolate mixture. Leaving the top uncoated. Return to wax paper. Chocolate side down. Remove the toothpick. Chill for 30 minutes and store into an airtight container in the fridge for two weeks.

cookies, Uncategorized

Chocolate Crinkle Cookies

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This recipe was so confusing. I quickly realized though it’s just different than any other cookie I have ever made. When I made it, I thought something was wrong, because you have to roll it in balls, but how can you do that…it was like brownie batter!? It has to go in the refrigerator and so I realized it may be a truffle consistency. I was right. If you have a good sturdy cookie scoop use it. If not, don’t bother. You’ll end up breaking your scoop. Yes…I learned the hard way. I was so aggravated, because I LOVE my scoop. However, I bought it at Michael’s on clearance. It isn’t one of the high tech fancy shamancy never gonna break kind though. For $2.00 you can’t pass that deal up though. I think I’ve decided I really want to focus on redoing my kitchen. I have a passion for buying antique type kitchen things….i.e. bowls, plates, and so forth. I have a really old punch bowl and I LOVE that bowl. I also have an egg plate that’s from the 50’s or 60’s and I love that plate too. I just really am in awe of those kinds of things. It even spreads to photos. I have an antique photo frame fetish. I love it.

So….I’ve kept forgetting to post this, but I’m getting close to 100 followers. This is such a huge milestone. I’m so happy. Thank you guys!

1 cup unsweetened cocoa powder

2 cups granulated sugar

1/2 cup vegetable oil

4 eggs

2 teaspoons baking powder

1.2 teaspoon salt

3/4 cup powdered sugar

Mix together cocoa, granulated sugar, and oil in a bowl. Beat in eggs 1 at a time, then stir in vanilla. Combine flour, baking powder, and salt in another bowl. Stir into cocoa mixture. Cover and chill for at least 4 hours. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Put powdered sugar in a bowl. Form a rounded tablespoons dough into 1 inch balls. Roll in powdered sugar and arrange 1 1/2 inches apart on a prepared cookie sheet. Bake cookies, 1 sheet at a time, in middle of oven until puffed and dry, about 12 minutes. Let stand 2 minutes on sheet before transferring to wire racks to cool, about 15 minutes.

cookies, Uncategorized

Snickerdoodles

Sometimes the best way to get things off your mind is to bake. I don’t know why, but sometimes it can just help you make things come into perspective. Airing dirty laundry isn’t my style and I haven’t had a way to blog about the things in my head without it sounding like I am doing so. I’ve decided to lay it out like this…2017 was a rough, rough, rough year for my family. It was many different things that added up and tangled within each other. From medical things to personal family matters, it just didn’t seem like there was as light at the end of the tunnel. I guess I’m lucky in a way though. My family can be pretty great. I have a few friends that I can tell you without them, I’d have been no where.

Sometimes you have to let go of the past and the future and just live in present. You can’t control others actions, you can’t beg them to be involved in your life…you can only hope and pray they make right choices and that they think of others feelings, wants, and needs. I’ve decided to give it up. I’m not going to let others negativity drag me down. No longer is it going to hurt me. It’s crazy I got all of this realization from a snickerdoodle cookie. It’s amazing the clarity you can get from just getting up and moving.

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups plus 2 tablespoons white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, eggs, cream of tartar, baking soda, and salt. Shape dough by rounded tablespoons into balls. Mix remaining 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8-19 minutes or until set but not too hard. Remove immediately from baking sheets.

cookies, Uncategorized

Cookie Truffles

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The man loves some Oreo’s.  If there’s a new Oreo flavor out, you know he’s gotta buy it! When he was deployed, one of the only things ever asked for was…Oreo’s! When I seen this recipe, I decided it was simple enough that Cooper and I could make it at Christmas time. We did. He enjoyed himself of course. He always does. I waited to post about this because I had so many good stuff to tell you guys about.

I love anything Cooper makes for me, buys for me, does for me. He has the biggest, kindest, most giving heart. He never expects anything in return, but of course if he gets something then YAY! (His words!!)….there’s no harm in that though. For Christmas my sweet little boy handmade a cookbook for me with recipes that he wants to help make. How sweet is this?? We’re going to work on making stuff in his cookbook. I love it when he helps me. I feel like I’m doing something right with him. There are days I don’t think I am doing so great. He’s wild child. He wants to please me, but he has a mean streak a mile wide. He will definitely give the attitude and throw life in a state of annoyance. Overall he’s just a typical kid. I love him so much.

14.3 oz oreos

8 oz cream cheese, softened

16 oz semisweet chocolate

1 tablespoon shortening

Pulse cookies in a food processor until fine crumbs. Set aside half cup in a small bowl. Line a baking sheet with wax paper. Add cream cheese to remaining crumbs in processor and pulse until well combined. Shape into walnut size balls. A small cookie scoop works well.

In a separate bowl mix chocolate and shortening in a glass bowl. Place in microwave for a few seconds at a time and stir until melted. I also did white chocolate for variety. Dip balls into chocolate mixture and turn with a fork to coat. Lift out with 2 forks.  Let chocolate drip off. Transfer to a baking sheet and sprinkle with the reserved crumbs, or use the other chocolate to swirl over. Chill until firm, about 1 hour. Store in the fridge for up to 2 weeks. Beware that when you add food coloring to the white chocolate it begins to clump. Add a little more shortening and the fat will pull it back together.

cookies, Uncategorized

Peanut Butter Oatmeal Cookies

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Every year Santa sends our elf to visit. He’s a rotten mess. He get’s into our stuff, he runs the house, he dirties stuff up. I’ll tell ya’ll now though, he’s the kindest, sweetest, thoughtful elf ever. This morning when my little guy woke up the ingredients were sitting on the counter with a note that says that we need to  make them. Obviously, we jumped at that chance. This recipe comes from my book called The Amish Cookbook. We got it from PA during our vacation you guys read about from earlier in the year. Cooper is an amazing child. I don’t know how I got so lucky to have such a special and sweet child. If I’m feeling down and out, he can cheer me up. He is so full of life. I’m just so lucky.

When we were baking, I kept thinking about when he was little. He never enjoyed a pacifier or sucked his thumb….he had a love for blankets. I always have to giggle because he always carried around a blanket. He loved them. He had probably 100 of them. I’d say Cooper put down that blanket and help mommy. He’d say “no…my blanklet.” Yes you read right…blanklet! He’d hide it behind his back and smile and run over to me and give me kisses. I’ll tell you…now that my baby is a preteen almost, I can tell you that I miss those days so much. I miss having babies and toddlers in my home.

1 Cup brown sugar

1 cup white sugar

1 cup shortening

1 1/2 cups flour

3 cups oatmeal

1 teaspoon baking powder

3/4 cup peanut butter

2 eggs

1 teaspoon baking soda

Cream together sugar and shortening. Add peanut butter and eggs. Next add all the dry ingredients.  Bake 10-12 minutes on 350.

NOTE: Cooper and I learned that you have to use a fork and pat them down otherwise they don’t cook well. The don’t spread really so, use a small scoop and pat down. When they are finished they’ll be brown around the edges. Cool completely.