Heart Healthy Applesauce Oatmeal Raisin Cookies!!

Imagine a cookie that removes bad cholesterol from your body, protects against heart disease, provides high levels of fiber, low levels of fat, and high levels of protein…well you do not need to imagine this cookie anymore. Here is the recipe to a heart healthy oatmeal cookie that you can feel good about eating! Oh and by the way…I forgot to mention how delicious these cookies taste too! XO Enjoy

Orange Chocolate Chip Shortbread!

It’s February which could only mean 14 days of sweet treats! Now that I have a new obsession with candied orange slices, I had to of course translate that into a cookie…ORANGE CHOCOLATE CHIP SHORTBREAD! I used this cute whimsical heart cookie cutter and dusted drizzled the cookies with dark chocolate and orange sugar sprinkles! ENJOY!

Steel Oats Breakfast Cookies!

Cookies for breakfast…and heart healthy too! Who said cookies weren’t an acceptable breakfast?!...Not me or Maxwell. We are eating cookies all week for breakfast, and loving every healthy bite!  The steel oats give a crunchy crackle effect to the texture.  There is certainly no lose of flavor and goodness with all of the healthy substitutions in this recipe.  Maybe the new saying will be "a cookie a day......you can fill in the blank!"  Enjoy!

White Chocolate - Dipped Green Tea Shortbread Cookies!!

I love turning my favorite drinks into cookies.  Can you guess what warm delicious drink inspired this shortbread?...If you guessed a Green Tea Latte you are correct! 

Lavender Vanilla Cookies...for your sweetheart!

Throughout history, lavender has been linked to romance and love, which makes these cookies an excellent treat to make for your Valentine!

Lemon Shortbread Thumbprints!!

Lemon Shortbread Thumbprints!!

INGREDIENTS:

• 1 1/2 cups of flour
• 1/2 cup of unsalted butter
• 1/4 cup of powdered sugar
• 2 tablespoons granulated sugar
• Rigonidi Asiago lemon jelly

PROCESS:

1. Combine butter and sugar. 
2. Slowly add flour until dough is formed. Roll dough in small balls and press thumbprint into center. 
3. Bake at 325F for 10-12 minutes. 
4. Fill centers with lemon jelly!

Enjoy!
XOXO

Mint Chocolate Chip Cookies!

INGREDIENTS:

• 1 box Chocolate Cake Mix
• 1 tsp baking powder
• 8 Tbsp butter, at room temperature
• 1 egg
• 1 cup of Guittard Mint chips or the chips of your choice.
• (Save some extra chips to press on the top)

PROCESS:

1. Preheat oven to 350F degrees. In large bowl, stir cake mix, butter, and egg until soft dough forms. Stir in mint chips.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on parchment lined cookie sheets.
3. Bake 8-10 minutes.
4. Let cookies cool on cookie sheets about 3 minutes. Drizzle with white chocolate.
5. Remove cookies from baking sheet once chocolate has hardened.

Merry Baking!!

Enjoy!

XOXO

Red Velvet Cookies!!

Soft and Chewy Red Velvet cookies all decked out for Christmas!!

Strawberry Chocolate Chip Cookies!!

I do not recall ever hearing you need to bake from scratch to bake with love...and these pretty pink cookies are filled with lots of love and chocolate chips!!!

Strawberry Chocolate Chip Cookies

INGREDIENTS:

• 1 box of Pillsbury strawberry cake mix 
• 1/2 cup if softened butter 
• 1 teaspoon of baking powder 
• 1/2 teaspoon of vanilla extract 
• 1 cup of Ghirardelli mini chocolate chips   

PROCESS: 

1. Mix together the butter, the egg and the vanilla extract. Now add the cake mix, baking powder and chocolate chips! Yumm....
2. Drop round balls of dough (about 1 tablespoon) on a non-stick baking sheet and sprinkle with extra chips.
3. Bake at 350F for 9 minutes. Let the cookies cool on the pan for 3 minutes. At this point they will have firmed up and can be transferred to cool completely!!  

So yummy...now enjoy!!!

XOXO
Jessica

P.S. Look at these adorable measuring cups a friend left on my desk this morning!!

 

Pumpkin Cookies with Chai Cream!!

 

Pumpkin Spice Cookies with Chai Cream

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

PROCESS:
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Press in center with a spoon and let cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Easy Chai Cream:

INGREDIENTS:

• 1/2 tsp Pumpkin Pie Spice
• 1/4 tsp Ginger
• 1/4 tsp cardamom
• 1 cup of Pillsbury vanilla whipped frosting

PROCESS:
Mix all ingredients together; microwave for 30 seconds, spoon into cookies.
Frosting will set and harden.

Recipe adapted from verybestbaking.com


Merry Baking!
XOXO

Peanut Butter Cream Pies!!!!

Peanut Butter Cream Pies! Oh My!

 

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup smooth peanut butter
• 1 stick unsalted butter, softened
• 1/3 cup packed light-brown sugar
• 1/3 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 container of vanilla whipped frosting
• Small candies to cover cream sides

PROCESS:

1. Whisk together flour, baking powder, baking soda, and salt.
2. Beat peanut butter and butter with stand mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
3. Form dough into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets. Indent with fork to create stripes in cookie.
4. Bake at 350F 12-14 minutes. Remove from oven and let cool. Spread 1 tablespoon of cream on inside of cookie and cover with another cookie.
5. Roll sides in candies or sprinkles.

 

Makes approximately 20 sandwiches

Jam Sandwiches!

This is definitely one of my favorite cookies! Easy to make and oh so impressive!! The combinations are endless. Pictured below is Fig and Strawberry with Dark Chocolate and Blueberry with White Chocolate! The beauty of this cookie is you can make it from scratch or with a little help...that's the secret to all of my recipes! Enjoy!!!

  

Chocolate Covered Oreo Pops!!!!

 

Chocolate Covered Oreo Pops!! A No-Bake option for the apprehensive baker! These are soooo Easy!

Process:

1. Stick a lollipop stick into the cream center.
2. Dip in melted chocolate.
3. Sprinkle with crushed candy or sprinkles.
4. Wrap in clear cello bags and ribbon.

Enjoy!!

PS: I used candy cane chocolate sandwich cookies from Wegmans! Any combination would work perfectly! Have you seen all the Oreo flavors available!?

Rosemary Shortbread!

A festive holiday twist...Rosemary Shortbread!

 

INGREDIENTS:

• 1 1/2 cups of flour 
• 1 stick of butter
• 1/4 cup of powdered sugar
• 2 tablespoons granulated sugar
• 2 teaspoons of fresh rosemary 

PROCESS:

1. Combine butter, sugar and rosemary.
2. Slowly add flour until dough is formed.
3. Roll dough out and use your favorite cookie cutter.
4.  Bake at 325F for 10-12 minutes.
5.  Dust with powdered sugar!

Enjoy!!

Cake Batter Cookies!

 

Funfetti Cake Batter Cookies!

INGREDIENTS:

• 1 box of white cake mix
• 1 egg
• 1 stick of room temperature butter
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1 cup of multi color sprinkles 

PROCESS:
Combine all ingredients on low in a stand mixer, gradually increasing speed until cookie dough has formed. Shape dough into a log and refrigerate for 1 hour. Cut dough into circles with a sharpe knife and bake at 350F for 14 minutes.

ENJOY!

Chocolate Rolo Cookies

From Scratch:

 

Makes 5-6 dozen cookies 

 

INGREDIENTS:

• 1 ½ cups packed brown sugar
• 3/4 cup butter
• 2 Tbs water
• 12 oz semi-sweet chocolate chips
• 2 large eggs
• 2 ½ cups flour
• ½ tsp salt
• 1 ¼ tsp baking soda
• Rolos 

PROCESS: 

1. Preheat oven to 350°F. In a saucepan over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until mostly melted. Remove from heat and stir until completely melted.
2. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly.
3. Beat in eggs one at a time on high speed. Add flour, salt and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid.
4. If desired, chill for 1 hour for easier handling.
5. Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo).
6. Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone).
7. Cool on baking sheet 1-2 minutes. Remove to wire rack to cool completely. 

 

Recipe adapted from allrecipes 

 

With a Little Help:

 

Makes 2-3 dozen cookies

 

INGREDIENTS:

• 1 box of chocolate                               
• 1/2 cup of butter
• 2 eggs
• Rolos 

PROCESS: 

1. Preheat oven to 350F. Beat eggs and butter with mixer until fluffy. Add cake mix and blend on medium until dough is formed. 
2.  Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet 1-2 minutes.
3. Remove to wire rack to cool completely. 

 

Merry Baking!!!

 

Peanut Butter and Jelly Thumbprints

 

Peanut Butter and Jelly Thumbprints

INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup smooth peanut butter
• 4 ounces (1 stick) unsalted butter, softened
• 1/3 cup packed light-brown sugar
• 1/3 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup grape jelly

PROCESS:

1. Whisk together flour, baking powder, baking soda, and salt.
2. Beat peanut butter and butter with stand mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
3. Form dough into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets.
4. Bake at 350F until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with a spoon. Spoon about 1/2 teaspoon of grape jelly into each indentation. Return to oven, and bake another 6 to 7 minutes more. Drizzle with melted peanut butter chocolate.
5. Cookies can be stored in a single layer for up to 1 week.

Makes 40 cookies

Chocolate Candy Cane Kisses

INGREDIENTS:

• 1 box of dark chocolate cake mix
• 1 stick of room temperature butter
• 1 egg
• 48 Hershey's Candy Cane Kisses
• Granulated sugar for rolling

 

PROCESS:

1. Cream butter and egg together on medium.
2. Add cake mix gradually on low then increase speed until dough is formed.
3. Shape dough into balls and roll in sugar.
4. Top with Hershey's Kiss.
5. Bake for 5-7 minutes at 350F -- just until the top of the kiss is toasted!

ENJOY!!!!

XOXO

Peppermint Swirl Sugar Cookies

 

Peppermint Swirl Sugar Cookies -- the easy way!!!

 

INGREDIENTS:

• 1 box of white cake mix
• 1 egg
• 1 stick of room temperature butter
• 1 tsp vanilla extract
• 1/2 tsp of peppermint extract
• Red food coloring gel
• 1/2 cup of crushed candy canes 

 

PROCESS:

1. Combine all ingredients on low in a stand mixer, gradually increasing speed until cookie dough has formed.  
2. Drop in few drops of red food coloring and mix a few times until dough is swirled.
3. Shape dough into a log and roll in crushed candy canes.  
4. Refrigerate for 1 hour.
5. Cut dough into circles with a sharpe knife and bake at 350F for 12-14 minutes. 

These must be baked on parchment paper so the candy cane does not burn or stick to your baking sheet.

 

 

Enjoy!!!  

Candy Bar BLONDIE Brownies!

Candy Bar BLONDIE Brownies  

 

INGREDIENTS:

• 1/2 cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 2 cups of chopped Candy Bars and extra for the top!

PROCESS:

1. Preheat oven to 350F. Prepare an 8-by-8-inch baking pan and line it with parchment paper
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Stir in the .
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Evenly sprinkle the extra candy over the top, lightly pressing them down with your finger or a spatula.
8. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

ENJOY!