Archive for category Cookie Extravaganza
When I first heard of the Great Food Blogger Cookie Swap, I got a rush of excitement! I immediately signed up for the newsletter so I would receive an email for when the cookie swap would start. As time approached I checked my email a few times a day to get the details on this project. I participate in the “Foodie Box Swap” as well. Its very simple. Your matched with someone from another state and you send them food from your local area. Food that speaks about your location. Quite simple right…well, I had no idea how involved this 3rd annual cookie swap had become.
As it turns out The Great Food Blogger Cookie Swap brings together food bloggers from around the world as well as partnering with Cookies for Kids’ Cancer, a national non-profit organization that funds new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. I felt proud to participate and donate money to this cause…cookies too.
When I received my email saying I was qualified to participate in the cookie swap, I started checking out previous years’ recipients, hoping the recipes I chose weren’t on the list. I wanted a fresh idea. I sat in front of the computer through out my daughters entire nap time, just getting lost in other blogs. Some spunky, traditional, modern, then I realized, that’s what is in the ingredients of all these cookies, pieces of other bloggers.
I bet everyone that entered the cookie swap thought and pondered which cookie to make. Which one is original, which one is going to impress the readers, which one was fun? Maybe it was just me jumping off my chair to grab a pen and paper and calling my husband while he was at work to run ideas by him. I can’t tell you how excited I was to be involved in this cookie swap.
I choose to make a special cookie for the swap. It is called “Chocolate Chip Birthday Cake Cookie”
I originally wanted to make Chocolate Chip Birthday Cake Brookies! It’s the newest craze. Let me tell you. I made an awesome brownie mix. I made a fantastic cookie mix. And when I put them together to make my brookie, it smelled so good. And tasted so good. But this is how they looked!
Not very appealing! Tasty though. Every crumb got eaten. I was so disappointed.
I had made three different batches of the “Birthday Cake Cookies”
Yes, I made THREE! The first batch, though tasty, was hard. Some were soft, some were dark, some were light.
I wanted the perfect cookie. I wasn’t getting it. I couldn’t send out dark, hard cookies or crumbled brookies!
So I made another batch adding an extra egg yolk, (to help keep them soft) and shortened the baking time by 2 minutes. They came out almost perfect.
By the time I had finally finished the final product and was almost satisfied, I realized I had eaten so many of these cookies that I couldn’t take another bite. Next week I will be baking everyday for Christmas. So I best get my cookie appetite back quickly! I hope you make these for your Christmas cookies. They are fantastic!
I have also received from Ashley over yonder at www.chroniclesofafoodie.com . She made delish “Peanut Butter Nutrlla Criss Cross Cookies”. Mindy from www.homebakedhappiness.com sent me “Egg Nog Pecan Cookies” FANTASTIC! Carrie over www.thirtyfiveninetyfive.blogspot.com baked these amazing cookies called “Nutmeg Sour Cream Drop Cookies with Brown Butter Frosting”. They are fabulous!
If your interested in participating next year get details here. http://www.fbcookieswap.com/
One thing I want to add before you jump to the recipe, when I was checking out last years blogs that participated I came across one that really stood out. Photography and paragraphing was awesome! Check it out! http://www.thenovicechefblog.com/2011/12/peanut-butter-creamwiches/
Birthday Cake Chocolate Chip Cookies
1 Cup Unsalted Butter Room Temperature
1 Cup Brown Sugar
1 Egg Yolk
1 teaspoon Baking Soda
2 teaspoons Vanilla
1 teaspoon Salt
2 Cups Yellow Cake Mix
1 Cup of Flour Half Cup Sprinkles (any color)
2 Cups Chocolate Chips
2 Cups Coarsely Chopped Birthday Cake Oreo Cookies
In a large bowl, combine 2 sticks unsalted butter, 1 cup brown sugar, blend till smooth.
Add 2 eggs, 1 yolk. Mix well
Add 2 tablespoons vanilla. Remember to oops it. Pudgies’ term for add a little extra. Mix well.
In a medium bowl, mix 2 cups yellow cake mix and one cup all-purpose flour. Mix well.
Add 1 teaspoon baking soda and 1 teaspoon salt. Mix well.
Then add the flour mixture to the wet mixture. mix well.
Add a half cup sprinkles, 2 cups chocolate chips, 2 cups chopped birthday cake Oreo cookies.
When everything is mixed into a yummy cookie dough, cover the bowl put it in the fridge for several hours to chill, overnight is perfect
When you’re ready to bake the cookies, preheat the oven to 350 degrees.
Line your cookie trays with parchment paper.
Using the cookies scooper, place cookie dough on a cookie tray.
Bake for 10-12 minutes.
I hope you weren’t coming here to find a recipe for brownie thins. I couldn’t give you one if you wanted one!
A friend of mine posted on Facebook that she was hosting a bake sale at her church during a weekend flea market. Well you all know how Pudgie likes a challenge. (Haven’t completed one yet with success). But I will. I called her up and volunteered my time and baked goods.
They didn’t turn out!
I have had a recipe for brownie thins in my Pudgie Pie file for over a year now. I have made them using a completely different recipe for Valentines Day. They turned out great. (I should really post that one. They were so pretty.) But I couldn’t find it. Of course.
So I used the one buried in the depths of my mess.
I should have known!!! I can’t say that enough…I should have KNOWN! When a recipe calls for a few Tablespoons of flour they are going to turn out to be LACE COOKIES!!!!!
I should have known!
Instead, I sit here at 11:44pm with this concoction in the oven, hoping to pull out an edible cookie.
Here is the recipe: (copy/pasted directly from the site. (site address below)) Scroll down for my take on it.
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup sugar
- 1 large egg
- 3 tablespoons plus 1 teaspoon all purpose flour
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of course kosher salt
- Nonstick vegetable oil spray
- 1/4 cup chopped pistachios
- Read More http://www.epicurious.com/recipes/food/views/Brownie-Thins-240760#ixzz2UvthquCT
Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
So Because I didn’t have unsalted butter I used salted. Big mistake! I failed to omit the pinch of salt. Now my pile of brownie thins make you want some water.
As I followed the directions word for word I soon realize the consistency was really runny. That didn’t seem normal. I didn’t think these would be lace cookies. It didn’t say in the guidelines. So I added more flower. I wanted the consistency to be that of dough. So I could press them like I did my last ones.
If I ever find that recipe I will share. They were worth it!
So to finalize. The thins aren’t that bad. They are edible.
If there isn’t a lot of flour. They probably are lace cookies!
I saw a recipe similar to this a few years ago while I was writing my Christmas cookie list. I thought there is no way that is correct…only 2 Tablespoons of flour? Doesn’t sound right! Then just as I was preparing for my cookie list for 2012, this recipe popped up again. But this time the ingredients seemed about right. I thought I was interested then and I’m interested now. Lets make them.
1/2 Cup Sifted Flour
1/2 Cup Sugar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
Pinch of Salt
1/2 Cup Old Fashioned Oats
1/3 Cup Unsalted Butter (Melted)
2 Tablespoons Heavy Cream
2 Tablespoons Light Corn Syrup
1 Teaspoon Vanilla (Oops It)
2 Oz. Dark Chocolate Melted
Preheat oven to 375 degrees.
Combine flour, sugar, cinnamon, baking powder, salt and oats in a medium bowl.
Mix butter, heavy cream, corn syrup, and vanilla in separate medium bowl.
Add the dry ingredients.
Drop 3/4 teaspoon onto a cookie sheet lined with parchment paper. Yes I did say 3/4 TEASPOON. I know it doesn’t sound right. But the batter will thin out and spread.
Bake 8-10 mins.
That’s it. It’s so easy, you will think you’re doing it wrong.
When finished, melt the 2 oz of chocolate in sauce pan. ( Or microwave if you prefer) Place the chocolate into a pastry bag. (or a ziplock) and just drizzle across the cookie to give it some decoration. You could also just dip a spoon into the chocolate and quickly flick you wrist back and forth to create a drizzle.
About a month ago I cleaned out my freezer and found a few bags of Easter candy. Reese’s Peanut Butter Eggs to be exact. Oh my goodness! I ate them, one at a time, for a few weeks. An egg here, an egg there. I’ve had enough! They have to go. So I made these so delicious cookies.
1/2 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla
1 1/4 Cups All-Purpose Flour
1 Bag Reese’s Peanut Butter Cups
In a large mixing bowl beat the butter and peanut butter together.
Add the granulated sugar, brown sugar, baking soda, and baking powder.
Beat till throughly mixed.
Beat in the egg and vanilla.
Mix well. Stir in flour.
Add one full bag of Reese’s peanut butter cups. (I used Reese’s Eggs) Cut into pieces
Your all set. Roll dough into 1 inch balls and place on the cookie sheet.
Bake at 375 Degrees for 7 to 9 minutes.
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Hi, I'm Pudgie. I love food and food culture. I am a professional procrastinater. A mother of one. And completely disorganized. Welcome to my crazy.
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