dessert

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?

 

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!

Pumpkin Donut Holes

I visit a whole lot of other food blogs and love seeing all the neat and tasty recipes that other people come up with. I want to start making up my own recipes, resuscitator but I don’t feel like I know enough about baking to do it quite yet, visit so I tend to make other people’s recipes. Usually I’ll see someone’s recipe and save it and come back to it later, prescription but when I saw these Pumpkin Donut Holes on Two Peas & Their Pod, I knew I had to make them that day. These donut holes are baked in a mini muffin tin (genius! I never would have thought of that) and taste so good. Too good maybe! I hadn’t eaten dinner and ended up eating like 5 of these instead…hem hem. But they’re baked not fried so they must not be too bad for you! Or at least that’s what I’ll keep telling myself :) They are seriously delicious. The only downfall is that they don’t keep particularly well…but it’s really not a problem because they don’t last long enough to go bad! I made these in the evening when my whole family was out. They didn’t get home until 9pm but by the time I went to bed, they were almost gone. When I woke up this morning, there were only five left and now they’re all gone! Needless to say, these were amazing. I will definitely be making these again…as soon as I work off all the ones I ate this time around ;)

Sorry for these less-than-impressive picture…I took them the morning after I made them and I was a little rushed. Just take my word for it, though, that these donut holes were one of the best things ever!

Pumpkin Donut Holes

Recipe from Two Peas & Their Pod

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice (we didn’t have this so I substituted it with ginger)
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
  3. In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add the dry ingredients to wet ingredients and mix until just combined.
  5. Use a small ice cream scoop to put the batter in the muffin cups.
  6. Bake for 10-12 minutes, or until a toothpick comes out clean.
  7. Now make the topping! Melt the butter in one bowl and mix the granulated sugar and cinnamon IN A SEPARATE BOWL (I accidentely put everything in one bowl the first time…oops!)
  8. Dip each donut hole in the butter and roll it in the cinnamon sugar.
  9. Serve the muffins warm! And enjoy!

Makes 24 donut holes.

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 :)

Peanut Butter Pretzel Chocolate Chunk Cookies


I joined film club at school! I’m really excited about it because I love watching movies and want to be able to be exposed to a lot of different movies. We had our first meeting the other day and watched Memento. I’ve watched that movie three times now and I still get confused! It’s shot in flashbacks and the whole story is told backwards. They use a mixture of black and white and color shots and it’s just really intriguing.

I wanted to make cookies to bring to film club and decided on these delicious peanut butter pretzel chocolate chunk cookies! I may have mentioned before that I’m not really a fan of peanut butter cookies- most of them taste kinda dry to me and I don’t like how most of them are flat. But I found a recipe for puffy peanut butter cookies with chocolate chips on How Sweet it Is and knew I had to try them! I started gathering the ingredients and realized that I didn’t have any chocolate chips but I had a bunch of Dove chocolate I knew I wasn’t going to eat (I love Dove chocolate but I’d rather eat baked goods than plain chocolate), price so I cut them up and used them in these cookies! Then I decided to mix in pretzels to add a salty crunch!

Honestly I think these are some of the best cookies I have ever made which is saying something! They finished baking around 11pm and I was just standing in the kitchen munching on the warm, sildenafil delicious cookies.  The cookie itself was so soft and delicious and the Dove chocolate chunks made it just spectacular. I loved the salt from the pretzels and the crunch it added. I will absolutely make these again! I got great reviews from everyone who had them (I made a ton so I gave a lot away at school). I would totally recommend that you make these. And SOON!

Oh and I took these pictures with a 50mm Canon macro lens I borrowed from my photography class. Oh my goodness! I LOVE this lens! I would absolutely buy it if I had you know…like $300 to spare. But I’m definitely going to be borrowing this a lot this year!

Peanut Butter Pretzel Chocolate Chunk Cookies

Recipe from How Sweet It Is 

Ingredients:

2 cups all-purpose flour

1/2 teaspoons baking soda

8 tablespoons of salted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 1/2 cups chopped Dove chocolate pieces (or chocolate chunks if you don’t have Dove)

1 cup pretzel pieces (use the square waffle pretzels)

Directions:

  1. Preheat oven to 325 degrees. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second intervals until melted. Let cool completely.
  2. Unwrap the pieces of Dove chocolate and cut each square into 4 pieces. Break each pretzel into 3-4 pieces each and set both of these aside.
  3. In a medium bowl, mix together the flour and baking soda. In a large bowl, cream together the cooled butter and peanut butter along with the sugars until well combined. Mix in the egg, egg yolk, and vanilla until combined. Gradually add in the flour mixture and mix until dough forms. The dough is really dry so you may need to use your hands to get it completely formed. Stir in the chocolate chunks and pretzel pieces.
  4. Use a 1 tbs. ice cream scoop to form the dough into balls. Place them on a cookie sheet about 2 inches apart and bake for 10-11 minutes (keep them soft!)
  5. Let them cool completely and enjoy! Or stuff hot, gooey cookies into your mouth and imagine you’re in heaven :)

Note: The original recipe says it makes 18 cookies. But I got about 24. It just depends on the size you make them.

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