cookies

Lofthouse Sugar Cookies

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Ahhh Lofthouse cookies…how I love them. They’re those cookies that they sell in grocery stores with the holiday-themed frosting. Whenever someone brings those to parties, cialis sale I definitely eat my share! There’s a recipe going around that claims to be a copy-cat of the Lofthouse Sugar Cookies so I knew I had to try it and see if they lived up to their grocery store counterparts!

lofthouse cookies blog-3So what did I think? These cookies were definitely really tasty. I decided to add some maple flavoring to the frosting and I think it was a delicious contribution. I brought these cookies to a get together at a friends’ house and they were devoured! They’re easy to make and decorate and were definitely a hit. But do they taste like the Lofthouse cookies??? Well…I’m afraid not. I was a little disappointed because these don’t taste like the ones from the store. The flavor is a little different and they’re a little bit softer (which isn’t a bad thing).

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However, more about I definitely don’t regret making these cookies (and I don’t think my friends do either!) but I will say if you’re expecting cookies that taste exactly like Lofthouse, you might just have to go buy some from the store ;) These cookies are very delicious and easily customized for whatever holiday- you can even change up the shapes if you want.

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So, I hope you enjoy these cookies and try making them, even though they aren’t identical to the grocery store ones. They’re still very good :)

Tip: These cookies do spread out so if you’re trying to make them into different shapes, I wouldn’t try anything that has a lot of detail.

Lofthouse Sugar Cookies

Ingredients:

3 cups flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup unsalted butter
1 cup granulated sugar
1.5 large eggs
1 tsp. vanilla extract
¾ cup sour cream

Buttercream Frosting

½ cup unsalted butter
½ tsp. vanilla extract (or maple flavoring)
2 cups powdered sugar
Small pinch of salt
3 tbs. heavy cream
Sprinkles

Directions: 

  1. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream the butter and sugar together, either with a stand mixer or electric hand mixer, until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract extract and sour cream, and beat at low speed until combined.
  3. Add the dry ingredients to the wet ingredients and beat at a low speed until just combined.
  4. Once the dough has come together, divide it into two parts. Flatten the dough into rectangles about an inch thick, then wrap it with plastic wrap. Put the wrapped dough into the refrigerator overnight, or for at least two hours.
  5. After the dough has chilled, preheat the oven to 425 degrees. Line large baking sheets with parchment paper or Silpats.
  6. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
  7.  To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the butter and vanilla extract (or maple flavoring). Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
  8. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Recipe from Two Peas and their Pod

Christmas Cookie Ideas

Are you guys baking for Christmas yet? I love baking cookies around Christmas-time. Cookies are fun to make and also easy to give away! This post is filled with some of my favorite cookie (and bar) recipes that you can enjoy this holiday season!

First Up- I’ve made three different bars this year that are all quite possibly the best things that I have ever made. I am so excited to make these tasty bars again!

Gooey Nutella Bars!

I brought these to a Fourth of July Party and everyone loved them! I loved them too- they were sooo gooey and delicious.

 Gooey Peanut Butter Reece’s Bars

Another Gooey Bar! Oh it’s so good. I absolutely love Recces!

 S’mores Bars

While I know I sound like a broken record, here these bars were amazing!

I honestly cannot choose my favorite between these three bars- and blogging about them now is making me excited to go home and do some baking! I’m thinking I’m going to make at least one of these bars, surgery some zucchini or pumpkin bread, and a new cookie recipe (I already have one in mind :).

Speaking of cookies…. :) Here are a few of my favorite cookie recipes:

Peanut Butter Chocolate Chunk Cookies

I absolutely loved these cookies! They’re big, soft, and fluffy, and I love the sweet and salty combination. Make them! :)

Oatmeal Raisin Cookies

I will confess that I will always choose chocolate over oatmeal raisin, but maybe not with these cookies! I made these for a teacher who really likes oatmeal raisin cookies, and I couldn’t believe how much I loved these! They’re so soft and have a great texture. Love them!

There are so many recipes I could post on this post, but I didn’t want to overwhelm you too much! Check out my Recipe Page to see all my bars, cookies, cupcakes, cakes, and other desserts!

Do you have any desserts that you have to make every year around Christmas time?

 

The Great Food Blogger Cookie Swap

I can’t believe I haven’t talked about the Great Food Blogger Cookie Swap before now! I found out about it from reading Love and Olive Oil, pilule and knew immediately that I wanted to participate.

The swap was created and hosted by Love and Olive Oil and The Little Kitchen. This is the description of the swap: After you sign up, you receive the addresses of three other food bloggers. You then send each of them one dozen delicious homemade cookies, and then you receive three different boxes of scrumptious cookies from other bloggers.

Umm how awesome is that??? Supremely awesome! I’ve never gotten cookies in the mail, or sent them for that matter. Most of the mail I get nowadays is from colleges (one college sent me gloves. I mean seriously. I know I’m awesome but I don’t want to go to your school. I will probably use the gloves, though! ;)

It took me a long time to figure out what cookie I wanted to send…there are so many awesome options! But after I saw a recipe for chocolate chip cookie bars with pretzel crust, I knew I had to make them. Baking the bars was really fun. I packaged them up and sent them off to Joanna from Go Ahead and Snicker, Nicki from Nick-Stirs, and Stephanie from Life Tastes Like Food.

It was really exciting when I started receiving cookies! I got two packages in one day! The first one I opened was from Renee at Casa del Kuchen. She sent me Chocolate Candy Cane Cookies that tasted so good, especially when I put them in the microwave! Look how pretty the packaging was :)

I looovvee chocolate cookies. Now I want to make some of my own!

The second package I opened was from Amy at Fearless Homemaker. She sent me Chai Snickerdoodles. I’d never had cookies like this before and they were yummy with an interesting flavor!

The third package I got came several days later from Erin at Big Fat Baker. She sent me Chocolate Rolo Cookies that were really yummy. I warmed them up and the caramel got all gooey and tasty.

I was left with so many wonderful cookies that I ended up bringing some of them in to school and sharing them with my friends :)

Here are the packages that I sent off!

I’d never sent cookies in the mail before, so hopefully they held up ok!

These are the bars I made. Mmmmm! Seriously these were super delicious. The chocolate chip cookie dough part was gooey and soft, and the buttery pretzel crust was amazing. I think my favorite part of the whole thing was eating the pretzel bits that fell off the bars! I made a double batch of bars to make sure I had enough to send out, but I ended up with tons of leftovers. My family ate some and then I brought some in for my English class…everyone loved them!

I would absolutely recommend that you make these bars for upcoming Christmas parties, or any time of the year! I know I’ll be making them again for sure. Here’s how you make them:

My littlest sister helped me make the bars. She started by helping me crush the pretzels into small pieces.

Here are the pretzel pieces with butter mixed in. Seriously I think this is the only way to eat pretzels haha :)

I have two pans because I made a double batch. Put the pretzel pieces in a 9 by 13 baking pan (lined with parchment paper) and bake for 8 minutes.

After that you make the cookie dough and gently press it on top of the pretzel crust. Bake for 20-24 minutes, rotating the pan halfway through the baking time.

This is what the bars looked like when I took them out after 10 minutes to rotate them. I almost wanted to just eat it like this…but I resisted :)

Here are the finished bars! The cookie dough was still soft and gooey, and the pretzel crust was just incredible!

Don’t those just look so good???

You might remember this cute snowman from this post. I just love him! I have a lot of new Christmas props I’m going to be using in coming posts.

Now I know some of you are probably bummed that you didn’t get to participate in the swap this year. But don’t worry, you can go to this website to sign  up to get email notifications of next year’s swap http://eepurl.com/hsS-Y.

I want to thank all the people who sent me cookies, all the bloggers who particiated in this swap, and especially Lindsay and Julie from Love and Olive Oil and The Little Kitchen for putting so much time and effort into making this happen! This was such a fun experience for me and I’m sure for everyone else who participated! It was estimated that over 22,000 cookies were sent around the world in this swap which I think that is just incredible. This was the perfect way to kick-off my Christmas baking…there will be much more to come!

Chocolate Chip Cookie Bars with Pretzel Crust

Ingredients for the Cookie Dough:

  • ¾ cups Unsalted Butter, At Room Temperature
  • ¾ cups Granulated Sugar
  • ¾ cups Dark Brown Sugar
  • 2 whole Large Eggs
  • 1-½ teaspoon Real Vanilla Extract
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ¾ teaspoons Kosher Salt
  • 1 bag (11 Oz. Size) Semi-Sweet or Milk Chocolate Chips

Ingredients for the Crust:

  • 3-½ cups Pretzel Sticks, Crushed Into Tiny Pieces
  • ¾ cups Unsalted Butter, melted

Directions:

  1. Preheat your oven to 350ºF. Line a 9×13 baking pan with parchment paper.
  2. Start by making the crust. Crush pretzel pieces either in a large ziplock bag and a mallet, or by using a food processor, until you have coarse pieces. Combine pretzel pieces with the melted butter, stirring to combine.
  3. Spread the pretzel mixture over the bottom of the prepared pan and bake for 8 minutes.
  4. While that’s baking, start on the cookie dough. In a large bowl, beat the butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
  5. In a medium bowl, mix together flour, baking soda, and salt in a small bowl. Gradually add the flour mixture to the sugar/egg mixture, one cup at a time, mixing well after each addition. Mix in the chocolate chips.
  6. Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust. Carefully and evenly spread the batter over the warm pretzels, gently pressing the dough down with your fingers.
  7. But the pan in the preheated oven and bake for 20-24 minutes, rotating the pan halfway through the cooking time.
  8. Remove the pan wihen the bars are golden brown.
  9. When the bars have cooled completely, remove the bars from the pan by lifting up the parchment paper. Cut into bars and enjoy!

The original recipe says this makes 15 bars, but you could easily make double that, depending on what size you make the bars.

Source: Simply Scratch :)

Have a great week and happy baking! :)

Pumpkin Chocolate Chip Cookies

I have a problem. I’m a night eater. I’m usually not very hungry all throughout the day and then at night the munchies attack! (Attack of the Munchies…the movie) (haha sorry…only my sister would get that and she doesn’t even read this blog). Anyways! I think my problem would be solved if I went to bed earlier. But I tend to stay up later than I should, overweight looking at lots of foodblogs, diagnosis and by the time I know it it’s 11pm and I’m hungry again! That’s what’s happened to me now as I type this even though I just ate like 4 cookies. Hem hem. I think a good weight loss tool for me would be going to bed earlier. Or, you know, work out more. I’ve been good about working out except for the past couple of weeks. I get home from school and either I don’t have the time to work out, or I just don’t have the motivation. But don’t judge me! Chances are I work out more than you do! Unless you’re a professional athlete..or trainer…or athlete of any sort…or someone who worked out at all this week…Hem hem…new subject!

It’s time for another cookie for the 12 Weeks of Christmas!

Yesterday I left for school and it was so cold and gross out! The bus was cold, school was cold, and my house was cold when I got home. I felt like a icicle. I turned on our fireplace and cuddled with a blanket and my warm laptop on my lap. I worked on some homework and then decided to bake since I wouldn’t have any time to do it today. Ever since I made those delicious Oatmeal Raisin cookies, I haven’t been in the mood to eat a lot of chocolate (I know! Craziness!). I’ve really been wanting more pumpkin treats and seasonal yummies (is that even a word?). So I decided to make Pumpkin Chocolate Chip Cookies. I found a lot of different recipes for these cookies but decided to make ones from Kirbie’s Cravings. I made half of the cookies as the recipe stated and added oats to the other half of the batch. They were easy to make and came out looking plump and tasty! The oatmeal ones are my favorite, but I just like the texture of oats in cookies.

There are some things I’m not so crazy about in these cookies. First of all, they have a very cakey texture. Now I don’t have a huge problem with that per-se (before I made these I wasn’t even sure how cookies have a cakey texture) but it is a tad over-the-top. I think the oats help cut back on that texture by adding some more dimension. Also I think if I made these again, I would add some pumpkin pie spice to enhance the pumpkin flavor. With all that said, baked goods with pumpkin tend to taste better with age. These already tasted better the next day. And I ate about 4 of these last night so clearly I didn’t think they were too bad ;) I did find a recipe for more chewy pumpkin chocolate chip cookies that I think I want to try. Although after these, I may be pumpkined out for a while…besides pumpkin muffins. Because I was going to make those soon. Haha :) Maybe I’ll be ready to return to chocolate baked goods. Or at least switch to a different seasonal flavor…like apple!

These cookies are definitely worth a shot. And who knows, you may end up loving them!

Remember to check out all the other super-awesome cookie posts for 12 Weeks of Christmas, as well as our host blog, Meal Planning Magic!

Pumpkin Chocolate Chip Cookies

Recipe from Kirbie’s Cravings

Ingredients:

1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (or pumpkin pie spice)
1/4 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 1/2 cup oatmeal (optional)

Directions:

  1. Preheat oven to 350F and line baking sheets with parchment paper (I used aluminum foil and it worked well).
  2. In a large bowl, whisk together pumpkin, sugar, vegetable oil, vanilla and egg.
  3. In a medium bowl, whisk together together flour, baking powder, baking soda, ground cinnamon (pumpkin pie spice), and salt. Add the flour mixture to pumpkin mixture and stir until combined. The dough is very wet.
  4. Stir in the chocolate chips and oats, if you so desire.
  5. Using a medium (1 tbs) ice cream scoop, place dough onto the cookie sheet. The cookies don’t change shape much when baking. If you want prettier cookies, shape them a bit before baking them.
  6. Place the cookie trays in the refrigerator for 15-30 minutes (this is optional but I like doing this because I feel like it helps the flavors meld more).
  7. Bake for approximately 10 minutes or until lightly brown and firm. It’s a little hard to know when they’re done exactly but about 10 minutes does it.

Enjoy!

I shared this on Fusion Fridays!

Oatmeal Raisin Cookies for 12 Weeks of Christmas

I love the food-blogging community out there! I didn’t even know it existed until a little while ago when I really started blogging about my recipes. It’s so neat that all these people are connected and brought together over a love of food and baking/cooking. Several of the blogs I follow wrote about something called 12 weeks of Christmas where a group of bloggers would post weekly about cookies or other goodies they’ve made in preparation for the best time of the year :) I thought it was a neat idea and I’m finally joining in, recuperation albeit a little late. Christmas is my favorite time of year and I love all the baking I get to do for it so I’m excited I’ll get to share my cookie creations with everyone :)

This week I am blogging about these Oatmeal Raisin Cookies I made this past week. I don’t actually think I’ve made oatmeal raisin cookies before (who wants raisins when they could have chocolate???) but my English teacher just wrote me one of my college letters of recommendation and his favorite cookies are oatmeal raisin. So I set out to find a tasty-looking recipe and I found one on Bake at 350!

These were really easy to make and they bake up all fluffy and round (I don’t like it when cookies spread out). Even though I’m not a huge fan of oatmeal raisin, approved these tasted really good! I kept part of the batch for my family and they aged really well. They get even more…less-dry as time passes. These cookies aren’t very sweet which I though was fine and that my mom really liked but I might add a little more sugar next time…and I may just switch out chocolate chips for raisins haha :)

Remember to check out all the other amazing recipes from the 12 weeks of Christmas…week 3 below!

Soft Oatmeal Raisin Cookies

Recipe from Bake at 350

Ingredients:

1 & 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp coarse salt

1/2 c. unsalted butter (softened)

2 TBSP vegetable oil

1 c. light brown sugar

1 egg, order beaten

6 TBSP sour cream (low-fat is ok)

2 tsp. vanilla

1 c. raisins

2 c. rolled oats

Directions:

  1. Line two to three baking sheets with parchment.  Preheat oven to 350.
  2. First, mix together the flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In a large bowl, cream together the butter, oil, and sugar. Then add the egg, sour cream, and vanilla, beating until smooth and fluffy.
  4. Gradually add the flour mixture to the butter mixture and slowly beat until fully incorporated. Stir in the oats and raisins.
  5. Use a 1 TBS ice cream scoop to measure out the dough. Put the cookie trays in the refrigerator for 15-30 minutes.
  6. Bake the cookies for 10-12 minutes (I took them out right around 10 because I like the insides to be really soft)

Enjoy!

 Makes about 30 cookies.

I shared this on Tasty Tuesdays and Sweet as Sugar Cookies :)

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