Chocolate Croissant Cookies

Martin has been bugging me to make Chocolate Croissants.  If you checked into making croissants you would know it is a 3 day ordeal to make these baked goods.  I am sure I will do these someday but not quite yet.  Maybe in the dead of winter.  These cookies were super simple and very delicious. I don’t think he shared these cookies with anyone!  No one!!

Chocolate Croissant Cookies

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Ingredients

1 cup all purpose flour
1/8 teaspoon salt
8 Tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 Tablespoons sugar
1/2 teaspoon vanilla extract
6 (1.55 ounce) Hershey’s milk chocolate bars
1 large egg, lightly beaten
3 Tablespoons sugar

Directions1.  Whisk flour and salt together in bowl.
2.  Using stand mixer fitted with paddle, beat butter, cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 2 additions, until just combined, scraping down bowl as needed.
4.  Form dough into 6-inch disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (2 hours worked for me)
5.Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
6.  Break 5 chocolate bars crosswise along their 3 seams to yield 4 rectangles. (You should have 20 chocolate pieces in total.)
7.Roll dough into 20 by 8-inch rectangle on lightly floured counter. Cut dough into twenty 4 by 2-inch rectangles. Working with 1 dough rectangle at a time, place 1 chocolate piece crosswise across dough so chocolate overhangs edges. Fold dough around chocolate. Repeat with remaining 19 pieces of dough and chocolate and place cookies seam side down, 1 1/2 inches apart, on prepared sheets (10 per sheet). Brush tops with egg and sprinkle with sugar.
8.  Bake until golden brown, 18 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
9.  Break remaining 1 chocolate bar into pieces and microwave in bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Using spoon, drizzle chocolate over tops of cookies. Let set for at least 30 minutes before serving.

Enjoy!

Chocolate Coconut Macadamia Nut Cookies

December 2015; Saw these on my blog last night. Thought I should make them again.  Great choice!  You should add this recipe to your holiday cookie list this year!!

First post March 2014;  Eric saw the recipe for the German Chocolate Cake.  He thought a cookie with coconut and nuts sounded enticing.  I found this recipe and gave it a shot.  They are quite tasty.  I need to get Eric’s opinion though.  Eric and Rachel will be over for pizza night tomorrow.   We shall see what they think of these very “simple and delicious” cookies!

Chocolate Coconut Macadamia Nut Cookies

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Ingredients

10 1/2 ounces All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons unsalted butter, melted and cooled
1 cup dark brown sugar (you could use light brown)
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cup chocolate chips (I used combo of semi sweet and bitter sweet)
1 cup sweetened coconut, shredded
1 cup macadamia nuts, chopped

Directions

1.  Preheat oven to 325 degrees.March 13 2014 001
2.  Using stand up mixer, cream together butter and sugars.  Beat in eggs and vanilla.  Add in dry ingredients until combined.
3.  Add coconut, macadamia nuts and chocolate chips.  Stir together by hand.
4.  Drop cookies (about 1-2 Tablespoons) onto parchment lined cookie sheet.
5.  Bake 15 minutes.  I rotated cookie sheet half way through.  This helps to make an evenly baked cookie.

Banana Cookies

I bought some Costco bananas.  They get ripe way too quick.  Not in the mood for Banana Bread.  Kent suggested Banana Cookies.   This is a recipe I have had for many years.  I cut it out of the Syracuse Herald Journal newspaper a very long time ago.  Through the years I have made a couple of changes.  Give them a try!!

Banana Cookies

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Preheat oven to 350 degrees

1  cup sugar
1 cup brown sugar
1 cup mashed banana (I use 3 mashed bananas)
1 cup vegetable oil
1 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4-1/2 teaspoon nutmeg (We go light on the nutmeg)
1 cup chopped nuts, optional (we don’t add nuts)

1.  I used my stand up mixer.  You could easily mix by hand if you wanted to.  Mix the sugar, brown sugar, mashed bananas, oil,  and vanilla together.
2.  Mix in dry ingredients
3.  Drop by spoonfuls onto parchment lined baking sheet or ungreased baking sheet.
4.  Bake 10-12 minutes.

These always a hit.  And I wasn’t kidding when I said “Simple and Delicious!”

Black and White Cookies

Thought I would repost these rich cake cookies.  I baked them today for Martin II.  He really enjoys most anything I bake.  I thought I would give these a shot to see what he thinks.  I really don’t think I can top his birthday cake but I keep trying!  😉

Call them Half Moon (as our family called them) or Black and White Cookies.  My brother Scott does not even want to embrace Black and White cookie.  All they are to him are Half Moon cookies.  Whatever you may call them, they are a cake cookie with vanilla frosting on one side and chocolate frosting on the other.  When I was younger and lived in Syracuse NY we would get these at the local bakery or grocery store.  I haven’t seen them in our local grocery store in Green Bay so I thought I would whip some up.   Give it a shot and see what you think!

Black and White Cookies (variation of recipe found on Epicurious)
(makes about 6-8 cookies)

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Ingredients

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well shaken buttermilk
1/2 teaspoon vanilla
1/3 cup butter, softened|
1/2 cup sugar
1 large egg

Make cookies;

1.  Preheat oven to 350 degrees
2.  Whisk together flour, baking soda, and salt in a bowl.  Stir together buttermilk and vanilla in a cup.
3.  Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.  Mix in flour mixture and buttermilk mixture alternately in batches at low speed (Scraping down side of bowl occasionally), beginning and ending with flour mixture.  Mix until smooth.
4.  Spoon 1/4 cup of batter about 2 inches apart onto a baking sheet lined with parchment paper. (If you do not use parchment paper you should spray with Pam or butter the baking sheet).  Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15-17 minutes.  (I started checking them after 10 minutes). Transfer to a rack and allow to cool.

For Vanilla Icing (I made the icing while the cookies were baking.  You may want to double the recipe.  I made 2 batches of frosting and that worked for me.)

1 1/3 cup confectioners sugar
3 Tablespoons softened butter
2-3 Tablespoons half and half
1/2 teaspoon vanilla

I used my mixer to blend the above.  For the chocolate frosting add 2-3 Tablespoons of cocoa (depends on how chocolatey you want the frosting).

I had the cookies cool about 15 minutes.  After that I frosted one half with vanilla and the other half with chocolate frosting.   Simple and Delicious – that’s for sure!

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Snickerdoodle Bars

I wanted to bake something really quick today.  I had some errands to run and wanted to bake something when I got home.  Sunday is our dinner day.  I must be prepared not only for dinner but for dessert.  What would our Sunday be without something sweet!  I posted on my facebook I was going to make Snickerdoodle Bars.  I had a recipe I was thinking of using.  My friend Jill asked if I wanted to use her recipe.  Well, why not?!  She has one she used from Six Sister’s Stuff blog.  I thought I would use it too. I made a couple of small changes.  I could’t resist!  😉  This recipe is more than Simple and extremely Delicious!!

Snickerdoodle Bars

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Ingredients

2 2/3 cup all purpose flour
2 teaspoons baking powder
2 cups brown sugar (I used 1 cup dark and 1 cup light brown – that is what I had on hand.)
1 cup (2 sticks) softened butter
2 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon

Cinnamon Topping

2 Tablespoons sugar
1 Tablespoon cinnamon

Directions

1.  Combine the butter, eggs, brown sugar, and vanilla. (I use my stand up mixer.  You could do by hand or with electric mixer.)
2.  Add in the dry ingredients
3.  Spread in a greased 9×13 pan.   The batter will be thick almost like a cookie mixture.
4.  Combine the cinnamon topping ingredients and sprinkle over the top.
5.  Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more.

This is a very quick recipe and is awesome.  You will love it.  Enjoy!!

 

Peanut Butter Cookies

These cookies are a favorite in our home.  The Martin’s really love them!  I got this recipe from Epicurious many years ago.  December 29, 2007 to be exact!   As always they are simple and delicious!

Peanut Butter Cookies

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Ingredients

3 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 cup of creamy or chunky peanut butter (I use Skippy Natural Creamy or Chunky.  Generally I use creamy.)
2 teaspoons vanilla extract
1 cup golden brown sugar (Sometime I use dark brown sugar.  Depends on what is in my cupboard!)
1 cup sugar
2 large eggs (I always use large eggs.  Never medium, jumbo, small…large only.  Believe it or not it does make a difference.)

Directions

1.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.
2.  Cream peanut butter, butter and vanilla in a large bowl.  (I use my stand up mixer.  You can use an electric mixer or by hand.)  Beat in both sugars.
3.  Stir in 1/2 dry ingredients.  Add eggs 1 at a time, mixing well after each addition.  Mix in remaining dry ingredients.
4.  For each cookie roll into a ball about 1 3/4 inch in diameter.  Using back of fork, flatten dough balls and form a crosshatch design on the tops.
5.  Bake cookies until dry on top and golden brown on the bottom.  About 12-14 minutes.  I rotate the cookie sheet halfway through baking time. (This makes an evenly baked cookie)
6.  Cool cookies on baking sheet.  These are a great cookie right out of the oven!!

Whenever I bake a batch of cookies I take half of them and put them in the freezer.  That way when the kids pop in or Kent and I crave a sweet  we don’t have far to go!  There are always cookies in my freezer.  I think every once in a while Eric (maybe Rachel too) may sneak over when we aren’t home and sneak a few.  Hey, why not!! 😉

 

 

White Chocolate Macadamia Nut Cookies

Martin challenged me with these delicious cookies.  This is a very simple and delicious recipe.  Every single one of my family loved these very easy cookies.   I have made these cookies before but never thought of blogging about them. I guess the simple things in life you think everyone knows about…maybe not!  ENJOY!!

White Chocolate Macadamia Nut Cookies

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Preheat oven 350 degrees

1 cup unsalted butter
1 1/2 cups sugar
1 cup brown sugar (light or dark brown)
2 eggs, room temperature (if possible)
1 1/2 teaspoons vanilla extract
3 cups unbleached all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 ounce bag white chocolate chips
1 1/2 cups macadamia nuts (I had raw nuts, those worked out great)

Directions

1.  Cream butter and sugars until blended.  Add vanilla and eggs, one at a time and beat together well.  Blend in dry ingredients.  Stir in chips and nuts.  (I mixed the chips and nuts in the stand up mixer and it worked out just fine.)’
2.  Drop with a tablespoon measuring spoon onto parchment lined (or ungreased) baking sheet.  Bake 10-12 minutes.  I turn the baking sheet around half way through for even baking of the cookies.  (It works quite well.)

Many fans of this very simple cookie.  Give it a try.  Simple and Delicous!!

Mini M&M Cookies

Paige is visiting for the summer.  This week she requested mini M&M cookies for Pizza Friday.  (I was able to find a super easy recipe.)   I just hope they last until then!  They are quite yummy and of course, Simple and Delicious!!

Mini M&M Cookies

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Preheat oven to 350 degrees

1 cup unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar (you can use light brown, that was all I had)
1 teaspoon vanilla
1 egg
2 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
12 ounce bag mini M&M’s

1.  Blend together the butter, sugar and brown sugar until combined.  (I used my stand up mixer, as usual.  You can bake by hand or electric mixer too.)
2.  Add vanilla and egg, mix well.
3.  Add dry ingredients and mix together.
4.  Add mini M&M’s by hand or with mixer.  I used the mixer.  (I was kind of lazy tonight)
5.  Line baking sheet with parchment paper.  Place a heaping teaspoon on baking sheet, 2 inches apart. (I know a teaspoon seems too little but the cookies bake better small).
6.  Bake 10-12 minutes.  I baked 5 minutes, turned the baking sheet around and baked 5 more minutes.  They were perfect that way!  I baked 36 cookies from this recipe.  ENJOY!!