The Winner is. . .

I really did mean to announce a winner sooner. But like most of you I have spent the last two days in the kitchen turning out yummy food! So, I apologize for the delay in announcing the winner. I loved all of your comments and wish I could give you all a subscription! I am drawing, totally random to determine the winner! Everyone that left a comment was entered once. The winner is. . .
TIA LAWS!!
Thank you very much Tia for your comments and for your recipes too. I look forward to using those in the near future. Will you please e mail me your address so I can start you subscription!?
Thank you all for your comments! Check back often, this was fun I hope to do another soon.
HapPY BaKInG!

Week Ten- Apple Peanut Butter Cookies

Wow!! I am into double digits- week ten! I am later than I would like posting this week. Like all of you, I have had a busy week preparing for Thanksgiving and class parties, etc etc. . .

This weeks cookies come from the Taste of Home magazine. I love that magazine. It is full of recipes from home cooks all over, and the recipes are usually easy, quick and still yummy. (TOF isn't paying me to endorse them) In fact- let's do a give away! I'm already in the Christmas spirit. Leave a comment at the end of this post and I will enter you into a drawing for a one year subscription to Taste of Home- from me! I will choose the winner Wednesday afternoon and post the winner on the blog. You will love this magazine, so make sure to enter!!

On to the cookies! I liked these a lot. I haven't done a lot of Peanut Butter and I know there are some lovers out there, so these are for you. The apple in these isn't overpowering, it really just makes the cookie moist and gives it a different kind of sweet. Come to think of it- could you count these as healthy since they have apples and peanut butter? I think so! Enjoy eating your healthy cookies!

Apple Peanut Butter Cookies

1/2 cup shortening

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup peeled grated apple

In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the dry ingredients and gradually add to the creamed mixture. Mix well. Stir in the apple.

Drop by rounded tablespoons onto greased cookie sheet and bake at 375 for 10-12 minutes. Cool on cookie sheet for 5 minutes before moving to cooling rack. Makes about 2 dozen.

My two cents- I doubled the recipe and used a large apple, it was exactly a cup and I got 5 dozen cookies.

Week Nine- Cornflake Cookies

I got this cookie recipe from a friend of mine here, Austin, and she got it from her mom! The best cookies always come from your mom right? These aren't any different. The cornflake/ coconut combo melts in your mouth! Another bonus- these cookies went together super fast. I had them mixed up and on the cookie sheet before my oven finished pre heating! I really liked the crispiness of this cookie. I do think the name, Cornflake Cookies, seemed kind of boring for these. So, you try them out and give me a name suggestion! (something snazzy) Thanks Austin and her mom for sharing!!

Cornflake Cookies

1 1/4 shortening (I prefer the butter flavored)

1 cup sugar

1 cup packed brown sugar

2 eggs well beaten

1 tsp vanilla

2 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cup shredded coconut

2 cups cornflakes

Cream together sugars and shortening. Add eggs and vanilla beat well. Mix together dry ingredients and then add to the sugar mixture. Mix well. Stir in coconut and cornflakes by hand. Drop tablespoons of dough onto cookie sheet and bake at 350 for 8-10 minutes. Let these sit a few minutes to firm up before moving to a cooling rack. Makes 4 dozen.

Week Eight- Caramel Frosted Pumpkin Cookies

I love pumpkin! I'm actually not a fan of pumpkin pie, but anything else with pumpkin- I love. The cookies this week have a subtle pumpkin flavor, and with the icing- they're great! They are a more cake-like cookie. I hope you enjoy. . .

Caramel Frosted Pumpkin Cookies

Cookies:

2 cup shortening

2 c sugar

1 29oz can of pumpkin

2 eggs

2 tsp vanilla

4 cup flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

Combine shortening, and sugar. Mix well. Add pumpkin, vanilla and eggs. Mix dry ingredients together and then add to the wet ingredients. Mix well. Bake at 350 on a greased cookie sheet for 12-16 minutes.

This recipe makes a lot. I got about 7 dozen smaller cookies. You could easily half this.

Frosting:

Combine 6 T of butter with 1/2 cup milk in a large saucepan. Boil 2 minutes over medium heat. Remove from heat and let cool. When cool add powdered sugar and vanilla. Mix well, then frost cookies!

My two cents: I sprinkled mine with a little cinnamon sugar mixture.

Week Seven- Homemade Oreos/ Halloween Spiders

I wish I would have posted this earlier in the week. I am sure some of you might have appreciated this idea for school snacks etc. I didn't need them until treats for today and didn't even think about posting them sooner.

I got this idea from my mom! (the recipe is from my sister in law, Raquel) When I was a kid every Halloween she would make spiders out of Oreo cookies for our class Halloween parties. I remember helping her frost these and putting red hots for the eyes- good times! I thought about this and thought it would be fun to make out of homemade oreos which are a favorite around here! Here you go, Homemade Oreos made into Halloween Spiders!



Ingredients:
Cookies-
2 pkg Devils Food Cake Mix
1 1/2 cup shortening
4 eggs


Frosting-
8 oz Cream Cheese
2 2/3 cup powdered sugar
1/2 cup margarine

Mix cake mix with shortening and eggs. Roll into small balls (about a tbsp) and bake at 350 for 8-10 minutes. Let set on cookie sheet about two minutes before removing to the cooling rack. Mix sugar, margarine, and cream cheese to make frosting. When cookies are cool frost with icing and place two cookies together.

To make into Spiders:

I frosted each side of the cookie a little to give it some "glue". I cut a piece of pull apart licorice in half and used three short pieces for the legs, laying them across the cookie before putting them together. (You can tell that, I probably didn't need to explain it!) I used red decorators gel for the eyes, but you could use red hots stuck on with a little frosting. (no red hots at the commissary)

My Two Cents:

I was in a huge hurry this morning, I was braiding hair, packing lunches, cooking breakfast, and making cookies all at the same time! So, to make it easy I used my medium Pampered Chef cookie scoop. It made very big cookies- almost too big. I thought they were cute, but it would have been more fun to have lots of small ones. When I make these normally I do like to make them this big, because we put them in the freezer- they taste really yummy that way. Using a big scoop you get 2 dozen sandwich cookies. Using a tablespoon you get closer to 3 dozen sandwich cookies.

You can make this recipe using different cake mixes.

One more thing, i love my cookie stone, but don't recommend using it for these. Go Old School and use your regular cookie sheets.

Week Six-Toffee Chocolate Chip Cookies

This week I decided to try a recipe that a found a while ago that I have been wanting to try. These cookies sounded good to me since I am a big fan of White chocolate and Toffee.

Ingredients:
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine- I used "I can't believe it's not butter)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*

*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special, and if I made them again I would use 1/2 cup of each. I really liked the white chocolate and wished there was a little more.

Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.

Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.

Results:

Yum!! I really enjoyed these, I like a cookie full of lots of different tastes and textures and these hit the spot for me! What did you think?

Week Five- Macaroons

My neighbors get to try a lot of the cookies that I make. I take turns taking them a plate each week. One of my neighbors, Jeanne is pregnant and mentioned to me that Macaroons are her favorite. I thought I would try those out this week and see if I could satisfy her prego craving for them!

Here's what you need: (you have to close your eyes and imagine- I forgot to take a picture)

1 14 oz bag of Angel Flake coconut

1 14 oz can of Sweetened Condensed Milk (don't forget to lick the lid- YUM!!! Don't cut yourself!)

1 tsp almond extract

2 tsp vanilla extract

1 cup semi sweet chocolate chips (optional)

Pre heat oven to 325 You need to prepare your cookie sheet- either grease it WELL or line it with parchment paper.

Mix all the ingredients in a bowl till combined. Use a cookie scoop and drop about a teaspoon onto your prepared cookie sheet.

Bake for 15 to 20 minutes You want these to be very golden brown on the edges. Immediately remove cookies from the pan if you didn't use paper. They fall apart while you are doing this- don't worry! Once they have cooled a little you can reshape them and they will still hold together. You can dip these in the melted chocolate of you want.

My two cents:

I am not a macaroon expert, this was the first time I've made them and only eaten them once or twice. That being said, I thought they were good- not great!

I liked the Almond flavor in these, it gave it a nice "surprise" taste, Jeanne thought it was too much. I dipped half of mine in chocolate. (the not as pretty ones) This makes two dozen cookies. The first batch I used parchment paper and the second I greased my cookie sheet. I thought the first batch was much better, they held together better, and looked nicer. These are pretty easy to make. As always I love to hear what you think. . .

Week Four- Apple Cinnamon Chip

Don't those sound like fall cookies? I loved the spice in these and my house smells so good right now! I got these from a friend, thanks for sharing the recipe Moe!

Ingredients:

1 cup packed brown sugar

1 egg

1/2 cup shortening

1 tsp nutmeg
1 1/2 cup flour
1/2 tsp salt

1 tsp baking soda

1 med peeled, chopped apple

1 bag of Hershey Cinnamon chips

1 Blonde beater licker wearing rain boots! (optional)

Heat oven to 375. Beat sugar, shortening and egg till light and fluffy. Stir in dry ingredients. Stir in apple and chips. Bake on a greased cookie sheet for 8-10 minutes.

My two cents: I doubled the recipe and I got about 6 dozen cookies using my pampered chef cookie scoop. I also added about an extra 1/2 cup of flour so if you were making this without doubling I would add at least another 1/4 cup, maybe more. When you go to add the flour the dough seems really dry, but after you add the apples it is moist again.

Week Three- Double Chocolate Cake Cookies

I can't imagine a cookie recipe easier, faster and yummier than these! Ady and I whipped up the dough in about 5 minutes. They are very yummy and since they use a cake mix I can see the possibility for lots of different options.

The Ingredients:

1 box of Chocolate cake mix ( Iused Chocolate Fudge)
1/2 cup oil (I used Canola)

2 eggs
1 cup of chocolate chips

Mix first three ingredients well, then add chocolate chips. Bake at 350 for 8-9 minutes. Makes about three dozen.

Look at my "Super Helper." I usually make cookies while they are at school, but I am glad I waited today. Ady was such a great helper at school today her teacher sent a note home letting me know! As usual I love to hear what you think and if you try any variations. . .

Week Two- Peanut Butter Surprise Cookies

Okay, I know I missed last week! We received our Household Goods and so I was busy unpacking, not baking. I am back at it this week and I don't plan to miss any more weeks. I want to see how long I can do this without repeating a recipe. (Any guesses?!?!)

This week I made Peanut Butter Surprise Cookies. My kids thought these were really fun. What is better than a cookie with candy in it?

Here is the recipe:

3/4 cup Creamy Peanut Butter

6 tbsp unsalted butter (room temp)

1 and 1/2 cup packed light brown sugar

3 large eggs

2 tsp vanilla extract

2 and 1/4 cup all purpose flour

1 and 1/2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar (for rolling the dough)
a bag of peanut butter cups- these are easier to handle if they are cold

Preheat oven to 350 degrees. Using a mixer, cream butter, and peanut butter in a mixing bowl until smooth. Add brown sugar and beat until well combined, scrap the bowl as needed. Add eggs and vanilla- beat well.

In a small bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add flour mixture in small batches.

Roll a tablespoon of dough into a ball. Place granulated sugar on a plate, roll dough balls in sugar, making sure to coat completely with sugar. Place 2 inches apart on baking sheet.

Bake cookies about 7 minutes or until they begin to puff slightly. Remove from oven and press one Peanut Butter cup into the center of each. Return to oven and continue baking until cookies are golden and chocolate is slightly melted- about 6 minutes. Let cool on cookie sheet about 10 minutes before transferring to rack.

My two cents:

The dough is really soft when you go to roll the cookies in balls, don't add more flour! They bake up fine. Just be prepared to get messy when rolling them in the sugar. A bag of Peanut Butter cups was perfect for this recipe. The recipe made about 3 dozen cookies. There were only about 4-5 peanut butter cups left over. I think you could use this dough and replace the PB cups with Snickers. The cookies had a great texture. More like a brownie, not an over powering peanut butter taste either. Very good! I love to hear what you think. . .

Week One- Snickerdoodles

I know what you are thinking- "Snickerdoodles!" I wanted to start my Cookie experiment, but we just moved and I am missing a lot of my kitchen stuff. (It gets here Wed!!) So, I thought I would start with something simple. These are what I think are the best Snickerdoodles. I have tried a lot of variations on this type of cookie and this recipe from a good friend is my favorite. Besides being very simple they are always soft. Today was rainy and it felt so much like Fall, the smell of these cookies baking enhanced that "Autumn Feel." Give them a try and let me know what you think! Thanks to Jeanne for lending her Kitchenaid!



Mix Together:
1 cup Soft Shortening
2 eggs
1 1/2 cup sugar
Don't rush this step, getting this nice and creamy and blended is important!

Sift together:
2 3/4 Cup sifted flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Add the sifted ingredients to the sugar mixture. Mix well, roll dough into 1 tablespoon sized balls. Mix 2 Tbsp sugar with 2 tsp cinnamon. Roll balls into the cinnamon sugar. Place about 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. (mine are 8 exactly) The cookies are soft when they come out, and are puffed up, then they flatten out and have a cracked top. I love the cracked top- it looks so homemade!