Christmas Fudgy Crinkles

This is a super easy cookie to make for the holidays when you are rushed, stressed and have run out of time, even when you do have time and your son asks if you can make cookies for his school Christmas Party. I probably should make a double batch, so that they all actually get to the party, I see you sneaking in the container!

Christmas Fudgy Crinkles

          Ingredients: 

1 box Devil's food cake mix

1/3 cup vegetable oil

2 eggs

1 teaspoon vanilla

1/2 cup Powdered sugar

Method:

Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Makes 30 Cookies.

PUMPKIN BLACK AND WHITE COOKIE < Sunday's With Joy >

 

We are having a magnificent fall, the weather has been cool at night and beautiful and sunny in the day. The colors of the leaves are at their peak, with vibrant oranges, yellows and reds. I just want to sit and admire the trees as I am hurried running errands. But today, I took a leisurely walk and enjoyed the smells of fall. The tide was low and calm and the trees looked perfect reflecting on the water's movement.

Neighbors are already decorating for Halloween. We decorate the day of Halloween to surprise our kids. That's my excuse, we aren't as organized as our neighbors. Pumpkins are abundant. Pumpkins, pumpkins, everywhere. Pumpkin pies, pumpkin cakes, pumpkin cocktails, pumpkin soup, I see it on Facebook, Pinterest and  Twitter.

Today, I made Pumpkin Black And White Cookies. I have never tried a Black And White Cookie, I have seen them before in the New York City bakeries, they are the size of my hand. But today I baked Joy The Baker's Recipe of Pumpkin Black and White Cookies. This is a soft cookie, with a wonderful chocolate and cinnamon glaze, hence the black and white. To get the recipe click HERE .

SWEET POTATO CHOCOLATE CHIP COOKIE < Sunday's With Joy >

 I have been baking sweet potato pies. We had a lovely Pie Festival here in our little town in Maine. I won the MOST BEAUTIFUL PIE CONTEST with my Raspberry Peach Pie Crumble last year and I was asked to donate a pie for the auction this year. My pie was sold at auction for $35.00, can you believe it?? I was shocked! I hope the buyer really enjoys their sweet potato pie a LOT!! Since I keep using up the sweet potatoes for baking and cooking, I am a bit behind in posting JOY THE BAKER'S Sweet Potato Chocolate Chip Cookie post. This is a delicious cookie, I think it is more like a muffin cookie, a flatter muffin. I really like the combination of chocolate and sweet potato for a cookie, it's really quite brilliant. If you would like the RECIPE, CLICK HERE.

Peanut Butter Cookies

Somehow I imagined that my daughter and I would be baking peanut butter cookies for her Girl Scout Troop Meeting, but the days get away from us and I ended up baking them, which really is such a therapy for me. I really love to bake, I feel like all is well with my world. Plus, I know that when we are having snow blizzards in a couple months, we will be having lots of mother/daughter bake -a - thon's going on!

Peanut Butter cookies are one of my favorite cookies. One reason is that they are very easy to make, the other reason is that I always have all of the ingredients on hand. My family loves PB & J  and PB & Fluff sandwiches. Have you ever seen an exploded PB & Fluff sandwich? Don't leave it in your locker all day! I have used Natural peanut butter to make these wonderful cookies. Peanut butter cookies are instantly recognized for their crisscross pattern . I used crunchy peanut butter for these cookies, but you can use smooth peanut butter if that is what you prefer. P.S. In case you were wondering, the Girl Scouts loved them! 
Peanut Butter Cookies

Ingredients:

1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/2 cup sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups flour

Directions:

1.Mix butter and sugars together using a hand mixer or Kitchen Aid. Add in all remaining ingredients and mix until combined.
2.Roll the dough into small 1 inch balls and place on cookie sheet. Squish to about 1/4 inch thick using a fork, making a crisscross pattern.
3.Bake for 10 minutes at 375 degrees. Let cool on baking sheet for 2-3 minutes, transfer to a cooling rack. Makes 3 dozen cookies.
Inspired from The Joy Of Cooking Cookbook. This post has been linked up to these fabulous blogs:

Foodie Friends Friday

{ Off to College} Chocolate Oats Cookies

Going off to college is so exciting and wonderful! But going off to college can be scary and entering the unknown. Our good friend is going off to college so I baked her a batch of these delicious Chocolate Oats cookies to help her with the transition, I know it would help me! I used my Kitchen Aid to make these cookies, love my Kitchen Aid, it makes baking so easy.

{ Off to College } Chocolate Oats Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped pecans
• 1 cup Ghiradelli's Double Chocolate Bittersweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.( I use Silpat's on top of my baking sheets)
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Makes 3 dozen cookies. This post has been linked up to these fabulous blogs!

Best Chocolate Chip Cookie

My gal pal and one of my favorite foodie's and Chef, Frankie Poe Harvey from The Elegant Gourmet, has asked me to be featured on her incredible blog. I am thrilled and honored that she has asked little ol' me. Not only is Frankie a talented and incredible Chef and TV celebrity, but she has a huge heart. When I was suffering from terrible migraines, Frankie would send me sweet supportive notes and then she sent me an incredible care package with grits, I was so touched by my dear friend, nothing says, " I hope you feel better" better than food. I have been blogging for a little over 11 months. I really can't believe that a year has flown by. I have been cooking and baking since I could reach the kitchen counter, maybe earlier helping my Mom, Grandma's and Great Grandma's in the kitchen. My family is from the south and food and cooking is a really big deal. We would talk about what we were going to make and everyone would have a say in the matter and what would go with each dish and who was coming for dinner. It was like that every day. Everyone had their specialty. I had my vegetarian phase and everyone went along with it as I created dishes and used all of my family members as guinea pigs, some delicious, some tasted like wood chips, but no one ever complained, every one was so supportive of every one's creations. I was so inspired one day when I read a fellow blogger describing her pain because of a tragic event that had occurred in her life, her husband had a heart attack at a very young age. I was heart broken reading her post. I cried and cried. She described how her husband just loved Peanut Butter Pie. Suddenly, hundreds of fellow bloggers started sending photos and notes of their rendition of Peanut Butter Pies for Mikey with a sweet note and story. I get chocked up even now thinking about it. I wanted to be a part of this amazing group of food bloggers. I was welcomed with love and support unlike anything I had ever seen before. I was overwhelmed. I was blogging about something that I absolutely love and I was supported by thousands. I never would have met Frankie Poe Harvey had it not been for my food blog. I love simple and delicious home made food with no fuss. I really have a difficult time saying no to sweets and potatoes, I really may have to go to Potatoes Anonymous. My game day staple would be anything chicken or pasta. Nothing says love like a gorgeous bowl of pasta or pie or chocolate chip cookies. I do have one kitchen quirk, my kitchen must be clean before I can bake or cook. I just can't concentrate in a messy kitchen. I love growing Basil, Oregano, Tarragon and Mint and Tomatoes. I can not grow a sunflower to save my life, I grow hundreds of flowers in my garden, but this one stumps me, WHY?? I can't live without my Kitchen Aid, I am in love with it, Especially when Baking!! Yes, I have used my Kitchen Aid for one of my favorite recipes: The Best Chocolate Chip Cookie.This really is the Best Chocolate Chip Cookie. It is so important to use very good quality chocolate chips. I have been making chocolate chip cookies for over 40 years, now I understand why kids are so crazy about cookie dough ice cream, one taste of this cookie dough and I could hear angels singing. Taking a bite into a warm chocolate chip cookie is the ultimate dessert for me, warm chocolate chips, vanilla, pecans and brown sugar perfection! I made a double batch to bring to Cape Cod for eight delightful Girl Scouts, let me tell you, these cookies were a smashing hit!!

In a large mixing bowl, cream sugars and butter.

Keep mixing on medium speed until creamy.

Add your best Vanilla, I love Penzey's Spices Pure Vanilla Extract Double- Strength.

Add 2 large eggs to creamed sugars and butter.

Beat at low speed until eggs are incorporated.

This looks perfect.

Cookie dough looks firm but creamy.

In a separate bowl,sift flour with baking soda and salt, gradually blend dry mixture into creamed mixture.

Best cookie dough, what a dream!

So happy that I have made 4 dozen, these babies go quick when there are ten kids!!

Add a good quality chocolate such as Ghirardelli Chocolate Chips!

Gently mix in chocolate chips.

 

I added chopped pecans, why? Because I love pecans in chocolate chip cookies!

This cookie dough would be perfect in ice cream too!!

Smile for the camera you hunk of burning love cookie dough, come to Mama!!

Drop by tablespoon on un-greased cookie sheet.

I didn't photograph it here, but I used a Silpat, makes a light golden brown cookie, you won't have to worry about burning edges.

The Best Chocolate Chip Cookies

Yield: 

4 dozen cookies

Ingredients: 

11 ¹/₂ ounces Ghirardelli Bittersweet Chocolate Chips
1 cup butter, softened
³/₄ cup sugar
³/₄ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 ¹/₄ cups unsifted flour
1 teaspoon baking soda
¹/₂ teaspoon salt
1 cup walnuts or pecans, chopped (optional)

Directions:

Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto un-greased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
Note: The 11 ¹/₂ ounces of Bittersweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, Semi-Sweet Chocolate Chips, etc.)  Nettie This post has been linked up to these Fabulous Blogs! ...

Caramel Nut Revel Bars ( The Great Food Blogger Cookie Swap)

The Great Food Blogger Cookie Swap

I signed up for the Great Food Blogger Cookie Swap with cookieswap@loveandoliveoil.com with Lindsay and Julie. It is a secret Santa style swap- so I am not supposed to contact my matches until after the swap! Lindsay and Julie told me not to ruin the surprise. I am terrible with secrets, this is killing me! I want to call my swap matches and ask- Did you get the cookie bars? Did they arrive in bars and not crumbs? Do you like them? Do you really ? Huh? Huh? Oh yeah, this is torture! So far, I have received one dozen cookies from my secret Santa and they were oh- so- yummy! I baked over three dozen bars and shipped one dozen cookies to three different people! I can't wait for the responses!

These bars are so dreamy and delicious, your kids will be fighting over them, Amy's kids were- LOL!

All of my favorite cookie bar ingredients, Oatmeal crust, caramel, chocolate, roasted almond slivers, marshmallows.....YES!!

This is what the picture looks like in the magazine- oh please let my cookie bars turn out like these!

It came out better than the photo!

Sunshine on my cookie bars, makes me happy, sunshine in my eyes....la dee da......Caramel Nut Revel Bars for The Cookie Swap

•     1    cup butter or margarine
•     2    cups packed brown sugar
•     2    eggs
•     2    teaspoons vanilla
•     2 1/2    cups all-purpose flour
•     1    teaspoon baking soda
•     3    cups quick-cooking rolled oats ( I used regular oats)
•     1    14 ounce can (1-1/4 cups) sweetened condensed milk
•     1    12 ounce package (2 cups) semisweet chocolate pieces
•     1    cup chopped walnuts ( I used roasted almond slivers)
•     2    teaspoons vanilla

Directions

1. Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

4. Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

    Make Ahead Tip Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

Recipe from Better Homes and Gardens
Christmas Cookies Magazine.

These are the adorable boxes that I used for the cookie swap!

Santa's elf helping me with packaging and wrapping the cookie bars!

My Christmas Wreath that I made with help from Sweet Annie Designs.

One of the Christmas wreaths from Church.

My beautiful bouquets from my loving friends and paper whites about to pop! Merry Christmas 2011! Love, Nettie This post has been linked up to some of my favorite blogs!!