Posts Tagged ‘Cookie’

Necktie of the Month – June 2018!

June 2, 2018

Cookies_NecktieHappy Saturday!  This month I will be featuring a tie that was gifted to me by my financial planner last year (thank you Dean!).  A beautiful Nicole Miller design featuring cookies of the Nabisco brand.  From the Lorna Doones, to the Teddy Grahams, to the Oreo, to the Nutter Butter, to the Barnum’s Animal Crackers, to the ones that I do not recognize (Social Tea Biscuits — I had to look them up) this necktie is just fun.  Due to the black background and the many colors incorporated into this tie, it will pair nicely with many of my dress shirts: white, beige, yellow, red, pale blue, gray, and black.  However, I’m thinking that it would pair best with a plain white shirt so that you have nothing competing, rather than complimenting, with the necktie for attention, as colored shirts sometimes do.  Regardless, this tie will serve me quite well for those days when I am totally struck by whimsy (Friday or weekend shifts, the occasional conference, travel, etc.).  This gives a whole new meaning to “wearing your food on your tie.”

Satisfy Your Sweet Tooth!

May 6, 2018

If you are looking for a quick, easy, and no-bake cookie that is out of this world, then give this a try.  A friend of mine introduce me to this sweet treat and they were awesome!

4 cups of Rice Krispies cereal
1 cup of light corn syrup
1 cup of sugar
1-1/4 ups of peanut butter
5 regular-sized Reece’s Peanut Butter Cups
1/2 cup of milk chocolate chips

1. Line a baking sheet with parchment paper and set aside.
2. Pour the Rice Krispies into a large bowl.
3. In a large microwave-safe bowl, combine the corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring occasionally, until the mixture is evenly combined.
4. Pour this peanut butter mixture over the Rice Krispies and mix together.
5. Now mix in your chocolate chips.
6.  Wait a couple of minutes then add in your crushed Reese’s Peanut Butter Cups (you don’t want them to fully melt).
7.  Drop spoonfuls onto your lined baking sheet and allow cool.



February 5, 2017
In the course of my bringing treats (baked goods and sweets) to the office from time to time, it became apparent that not every one could enjoy the desserts I was making (gluten-free, lactose intolerant, allergies, etc.). So, I’ve begun exploring other “options” and found a couple of delicious gluten-free cookie recipes (below).  Enjoy!
Chocolate Pistachio
3/4 cup + 2 Tablespoons of almond flour
2 Tablespoons of cocoa
3 Tablespoons of softened butter
3 Tablespoons of Confectioners’ sugar
1/8 teaspoon of espresso powder
1/8 teaspoon of salt
1/2 teaspoon of vanilla extract
1/3 cup of chopped pistachios
Beat the first seven (7) ingredients together on low speed until a “dough” forms.  Mix in the 1/3 cup of chopped pistachios.  Place a piece of plastic wrap on the counter.  Transfer the dough to the plastic wrap and form it into a log shape (about 7-8″ long and 2″ in diameter).  Wrap the log in the plastic wrap and place it in the refrigerator to chill (for at least 60 minutes).
When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface.  Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Unwrap the cookie dough and slice it into 1/4″ slices (a very sharp knife really makes a difference). You could slice them a little thicker and adjust your cooking time accordingly.  Place the cookies on the baking sheet and bake for 10-12 minutes or until they start to brown (but watch them closely after 10 minutes or so to ensure you don’t burn them).  Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring the cookies to a rack to cool completely.
Orange Cranberry — same instructions as above, add the orange zest and cranberries at the same point you added the pistachios above.
1 cup of almond flour
3 Tablespoons of softened butter
3 Tablespoons of Confectioners’ sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla extract
1/2 teaspoon of orange zest
1/4 cup of dried cranberries
Happy baking!

Delectable Graham Dessert!

February 10, 2016

Are you looking for a quick and easy dessert that may have you changing your allegiance to s’mores as your graham dessert of choice?  Then look no further and give these bars a try.

Graham Bars

1 package (14.4-ounce) graham crackers, divided
1-1/2 cups granulated sugar
1 cup butter
1 cup sweetened condensed milk
2 large eggs, lightly beaten
1-1/2 cups chopped toasted pecans
1-1/2 cups graham cracker crumbs
1 cup sweetened shredded coconut
2 t vanilla extract, divided
6 T butter, melted
5 T milk
2 cups powdered sugar

  1. Arrange half of graham crackers on a single layer on a 15×10 baking sheet.
  2. Bring granulated sugar and next 2 ingredients to a boil in a saucepan over medium heat, stirring constantly. Remove from heat.
  3. Stir in eggs, next 3 ingredients, and 1 t of vanilla; pour mixture over graham crackers and top with the remaining graham crackers.
  4. Beat melted butter, next 2 ingredients, and remaining 1 t vanilla with an electric mixer until smooth; spread over graham crackers. Chill 2 hours or until set.  Cut into bars.

For Love of Ginger!

January 12, 2015

Here is a recipe that I ran across that is positively marvelous (especially if you like ginger as much as I do).

Cinnamon-Ginger Cookies

1-1/2 cups of flour
1-1/2 teaspoons of cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon of powdered ginger
1/8 teaspoon of ground cloves
1/8 teaspoon of ground nutmeg
a dash of salt
6 Tablespoons of butter, softened
3/4 cup of sugar, divided
3 Tablespoons of milk
3 Tablespoons of molasses
1 teaspoon vanilla extract

In a large bowl, sift together the flour, cinnamon, baking soda, ginger, cloves, nutmeg, and salt.  Set aside.  In a second large bowl, cream together the butter and 1/4 cup of the sugar until fluffy.  Add the milk, molasses, and remaining 1/2 cup of sugar and vanilla and mix well.  Gradually add the dry ingredients and beat until well blended.  Shape the dough into a 6-inch disk, wrap in plastic wrap and chill for at least 30 minutes.

Preheat your oven to 350 degrees.  Shape the dough into little balls (about 2 teaspoons each).  Place on a lightly greased cookie sheet and bake for 12-15 minutes until golden and a bit crinkly.  The colder the dough is the more crinkles will form.  Let cool on the baking sheet for a few minutes and then remove to wire racks to cool completely.

Happy National Homemade Cookie Day!

October 1, 2013

Oh, how I enjoyed the aroma of fresh cookies out of the oven . . . molasses, gingersnap, chocolate chip, peanut butter, snickerdoodle, sugar, bachelor button, waxy nut, spritz [this list could go on for a while] . . . and growing up around a mother who loved to cook and bake (and who was pretty good at it as well) certainly provided me with the example and the desire to do so myself.   But I really don’t bake cookies all that often; usually only around the holidays.  This is a trend that I may have to work on reversing.  So, today, in honor of National Homemade Cookie Day, I’m going to make one of my all-time favorite cookies: Lebkuchen.   And even though this is cookie more traditionally associated with the Christmas holiday, I can always freeze them until Christmas, right?  After all, It really isn’t that far away, is it? (Okay, maybe it is, but I’m going to do it anyway.)   One of the things I remember about Mom making these cookies: it seemed as though she had to stir the batter for hours.  I’m sure it was only minutes, but I’m just saying . . . we’ll see how long this really takes and how strenuous the mixing of the batter becomes.

Here’s Mom’s original recipe from so many years ago . . . ah, I can smell them already.

Lebkuchen Cookies

In a large bowl, stir the following ingredients together for 15 minutes:
2 pounds of white sugar
5 eggs
5 Tablespoons of honey
1/2 pound of ground almonds (about 1-1/2 cups)
1/4 pound of ground citron (about 3/4 cup)
1 teaspoon of cloves
4 teaspoons of cinnamon
1 teaspoon of baking soda
1/2 cup of sour milk
4 Tablespoons of orange juice
1 Tablespoon of orange peel
2 Tablespoons of lemon juice
1/2 Tablespoon of lemon peel

Add two pounds of flour and mix well.  Let dough stand overnight and then roll out and use cookie cutters (simple shapes — diamond, circle).

Grease the tin and bake at 375 degrees for 8-10 minutes.  Cool and enjoy!   This recipe supposedly makes between 180-200 thick-cut, diamond-shaped cookies.

What’s for Breakfast?

February 28, 2013

Cookies!  And why not?  Using standard breakfast ingredients, here is a wonderful breakfast meal (in my humble opinion).  Of course the sugar and glaze make this a less-healthy option, but you can’t go wrong with the egg, the oatmeal, AND the bacon!

Bacon Oatmeal Breakfast Cookies

1/2 pound of bacon
1/2 cup of butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspooon ground cinnamon
1-1/2 cups quick-cooking oats
7/8 cup confectioners’ sugar
1-1/2 Tablespoons water (as needed)
1-1/2 Tablespoons real maple syrup

1. Place the bacon in a frying pan and cook over medium-high heat (turning occasionally) until evenly browned (about 10 minutes). Remove the bacon and drain on paper towels. After the bacon cools, chop it up and set aside.

2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar together in a mixing bowl until it is fluffy. Add the egg and vanilla and continue beating until thoroughtly mixed. Whisk the flour, baking soda, salt, and cinnamon together in a bowl then stir into the butter mixture. Gradually stir in the oats and the bacon until completely blended. Cover and refrigerate for an hour.

3. Preheat oven to 375 degrees. Thoroughly grease your baking sheets.

4. Using about 1/3 a cup of dough at a time, roll into a ball and place on baking sheet about three inches apart. Use a fork dipped in water to flatten the balls a bit.

5. Bake in the preheated oven for about 10-12 minutes or until the edges are a golden brown (with slightly browner edges). Allow cookies to cool on the baking sheet for about 3-5 minutes before transferring to wire rack to finish cooling.

6. For the glaze, whisk the confectioners’ sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to thicken; then drizzle over the tops of the cookies. Let cookies sit for about 20 minutes to set prior to storing.

Now that’s what I call an excellent breakfast!