BA’s Brown Butter and Toffee Chocolate Chip Cookies

I follow Bon Appetit on Facebook and they share lots of fantastic recipes. And I am often saving the ones they share. This one was no different. I saw it and thought YES I need to make that.

And man are they so good. I have strong feelings about chocolate. If you put average chocolate into your cookies, they will taste ok. But if you put GREAT chocolate into them, it really can elevate the flavour and taste of the cookie. It seems like you shouldn’t “waste” your nice chocolate on them but it’s totally worth it. I am also a big fan of a thin slightly under baked cookie. That’s perfection to me.

They are so, so tasty! The Brown butter really makes the cookies have a slightly caramel flavor. And the GOOD chocolate really adds it up a notch. I used Skor bars as my toffee.

And…… You’re welcome.

Bunny French Macarons

Celebrating Easter with some Bunny French Macarons.

While going to sleep last night I totally had this idea. And it was random but I went with it. And I have no idea if I have seen them somewhere or not. But I went with it. I made the little ears with white chocolate and red chocolate.

I made them on parchment paper and then put them in the fridge to harden. And then added the little heart nose and the little tails right on the macarons.

They are filled with  a Hazelnut Chocolate Ganache in the middle, made with some really really great chocolate. Yum! They were a big hit for the kiddies.

Just a little touch for a fun Easter.

Caramilk Pizza Cookie

Whenever I taste something yummy from someone else I beg until I get the recipe from them. I seem to collect them, more and more of them. Quite a few years ago my lovely Sister in law made these for me and I got the recipe from her, who got it from another friend. It’s one of my favourites and I haven’t made it for a while. Alden had to make something himself and video him making it for his young men’s tonight. (I thought it was a great idea for an activity.) His video was hilarious with Norah filming part of it. hahahah. 

This is a yummy cookie dough with Chipits milk chocolate chips in it plus Caramilk bars pushed into it. Hard to go wrong with that!

Always a hit with a group of boys. Or kids. Or adults. 😉

12 Days of Christmas Cookies: Chocolate Crackles

12 Days of Christmas Cookies | Just Rhonda

My final day of Christmas Cookies is here with one of my very favorites and my kids favorites.
Christmas Cookies: Chocolate Crackles | Just Rhonda

A yummy chocolatey dough rolled in icing sugar and then baked.
Christmas Cookies: Chocolate Crackles | Just Rhonda

Chocolate Crackles

Ingredients

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 1/3 cups packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 cup confectioners' sugar, plus more for rolling

Instructions

  1. Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until just combined. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
  3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. On a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16 inches in length and about 1 inch in diameter. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place cookies on prepared baking sheets 2 inches apart. Bake until cookies have flattened and sugar splits, 12 to 15 minutes.
  4. Transfer to a wire rack, and let cool completely. Store in an airtight container for up to 1 week.

From Martha Stewart

https://rhondasteed.com/12-days-of-christmas-cookies-chocolate-crackles

Christmas Cookies: Chocolate Crackles | Just Rhonda

Even the littles like eating the dough 😉

Christmas Cookies: Chocolate Crackles | Just Rhonda

Lots of cookies I love to share and make for Christmas.

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12 Days of Christmas Cookies: Cranberry Pistachio Biscotti

12 Days of Christmas Cookies | Just Rhonda

A few years ago I cooked my way through the entire Martha Stewart Baking Handbook. It was a goal that I made for myself and i can really say I love a lot of recipes in that book! I’ve tried them.

Christmas Cookies: Cranberry Pistachio Biscotti | Just Rhonda

One of my favorites from that book is this Biscotti. I had never had actual biscotti prior to me making it for this personal challenge.
Christmas Cookies: Cranberry Pistachio Biscotti | Just Rhonda

Cranberry Pistachio Biscotti

Recipe from Martha Stewart Baking Handbook.

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped

Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
  3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
  4. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
  5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

https://rhondasteed.com/christmas-cranberry-pistachio-biscotti

Christmas Cookies: Cranberry Pistachio Biscotti | Just Rhonda

You can dip the ends in chocolate to be extra fancy. Yummy!

Christmas Cookies: Cranberry Pistachio Biscotti | Just Rhonda

I love these! Way to go Martha!

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12 Days of Christmas Cookies: Sugar Cookies

12 Days of Christmas Cookies | Just RhondaWho doesn’t have sugar cookies some time at Christmas? Different shapes and then the kids decorate (usually with way to much icing and candy).

Christmas Cookies: Sugar Cookies | Just Rhonda

I’m not the biggest fan of actually EATING sugar cookies but I do like these. They are still soft, which I love since I hate eating cardboard covered in icing.

Christmas Cookies: Sugar Cookies | Just Rhonda

Just perfect for little hands to decorate and eat after.

Christmas Cookies: Sugar Cookies | Just Rhonda

Cut Out Sugar Cookies

Ingredients

  • 2/3 cup shortening
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tsp milk

Instructions

  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  2. In a medium sized bowl, cream shortening and sugar until light and fluffy. Add in egg.
  3. Beat until thoroughly mixed in.
  4. Add vanilla and almond flavoring.
  5. Sift together flour, salt, baking powder in another bowl.
  6. Add into butter mixture along with milk and combine well.
  7. Roll dough into a ball with your hands and cover with plastic wrap and place in fridge for 1 hour.
  8. Roll out in between two parchment paper paper sprinkled with a little bit of flour to 1/8 inches thick.
  9. Bake 6 - 8 minutes or until the edges just barely start to get brown.
  10. Let cool on racks and then ice.

https://rhondasteed.com/sugar-cookies

Christmas Cookies: Sugar Cookies | Just Rhonda

Easiest icing this time with 2 cups of icing sugar and 2 Tbsp of meringue powder and 4 Tbsp of water.

Christmas Cookies: Sugar Cookies | Just Rhonda

I love these snowflake cookie cutters! I have some from Martha Stewart and one from Presidents Choice (Superstore) and one other one too. Love them!

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12 Days of Christmas Cookies: Peanut Butter Blossoms

12 Days of Christmas Cookies | Just Rhonda

I love how at Christmas time there is certain candy that when you see it you think CHRISTMAS! Like these chocolate and peanut butter bells. Yummy.

Christmas Cookies: Peanut Butter Blossoms | Just Rhonda

Another simple and yummy Christmas treat. I got this recipe a few years ago from a cookbook I borrowed once from the library and I didn’t even write down which book!

Christmas Cookies: Peanut Butter Blossoms | Just Rhonda

We may have eaten some of the candy before these got made so I started sticking other chocolates we have around the house. HA!

Christmas Cookies: Peanut Butter Blossoms | Just Rhonda

Peanut Butter Blossoms

Ingredients

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 1 3/4 cup all purpose flour

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl beat shortening and peanut butter with electric mixer on medium speed for 30 seconds.
  3. Add in the granulated sugar, brown sugar, baking powder, and baking soda.
  4. Beat until combined, scraping bowl sides as need.
  5. Beat in egg, milk and vanilla until well combined.
  6. Beat in flour, stopping and using hands to mix in if necessary.
  7. Shape dough into 1-inch balls.
  8. Roll balls in additional granulated sugar to coat.
  9. Place balls 2 inches apart on a parchment paper lined cookie sheet.
  10. Bake for 10 to 12 minutes or until the edges are firm and bottoms are light brown.
  11. Immediately press a chocolate kiss or peanut butter bell into each cookie center and let cool.

https://rhondasteed.com/peanut-butter-blossoms

Christmas Cookies: Peanut Butter Blossoms | Just Rhonda

I love chocolate and peanut butter together! Yummo!

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12 Days of Christmas Cookies: Gingerbread Men

12 Days of Christmas Cookies | Just Rhonda

Nothing screams Christmas time like little gingerbread men. Now there are no professional decorators in our house but lots of kids and adults who play around. So these are not decorated in any fancy way, but we all had fun.

Christmas Cookies: Gingerbread Men | Just Rhonda

And that means Christmas to me!

Christmas Cookies: Gingerbread Men | Just Rhonda

Gingerbread Men

Ingredients

  • 3 cups all purpose flour
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 6 Tbsp unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup molasses

Instructions

  1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder and salt; set aside.
  2. Using an electric mixer, beat the butter and brown sugar until light and fluffy; beat in egg and molasses.
  3. With mixer on low, gradually add flour mixture; mix until just combined.
  4. Divide dough in half; fallen disks. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days.
  5. Preheat oven to 350 degrees, with racks set in upper and lower thirds.
  6. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed.
  7. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
  8. Remove paper and dough from baking sheets and cut out shapes with cookie cutters and brush off any excess flour and Transfer to baking sheets.
  9. For softer cookies, bake 8 to 10 minutes, for crunchier ones bake 11 to 12 minutes.
  10. Transfer to rack to cool completely.

https://rhondasteed.com/gingerbread-men

Christmas Cookies: Gingerbread Men | Just Rhonda

So much fun for kids to play and decorate.

Christmas Cookies: Gingerbread Men | Just Rhonda

These are totally Christmas!

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12 Days of Christmas Cookies: French Macarons

12 Days of Christmas Cookies | Just Rhonda

A few years ago I started making Macrons. They are a finicky cookie that can be changed easily color and taste with a little food coloring and flavoring. But I started making them at Christmas time as a neighborhood gift. I love how fancy they look and I love the airy almond taste of them.

Christmas Cookies: French Macarons | Just Rhonda

I’ve try a few different recipes (like this one) but I’ve settled on this one. I like it best. It only has 4 ingredients, unless you want to add food coloring or a flavor.

Christmas Cookies: French Macarons | Just Rhonda

I’ve learned a few tips from all the times I’ve made them. I’m sure there are more to learn, but these are the few I’ve learned.

  1. Leave the egg whites in a bowl in your fridge for 24 hours before baking and then set them on the counter to come to room temperature before using.
  2. When you pipe them, hold your piping bag straight up and down from your pan and don’t lift it until the very end of the cookie.
  3. To know if your egg whites are mixed enough, you slowly raise the whisk the meringue is straight up, no  drooping, called a ‘beak’ but do not over mix the meringue or it will ‘break’
  4. After you have piped them, if you have a bump on the top, wet down your finger and touch the top to flatten it.
  5. Let the cookies sit on the counter before cooking them.
  6. Let them cool before trying to peel them off the parchment paper.

Christmas Cookies: French Macarons | Just Rhonda

French Macarons

Ingredients

  • 100 grams of ground almonds
  • 180 grams of icing sugar
  • 100 g of egg whites
  • 35 g of granulated sugar

Instructions

  1. Line three baking sheets with parchment paper.
  2. Place ground almonds in a medium bowl and Sift icing sugar on top bowl.
  3. In the bowl of your electric mixer, fitted with the whisk attachment beat the egg whites on medium speed until foamy.
  4. Gradually add the granulated sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks.
  5. Then, in three additions, sift the ground almond/sugar mixture over the meringue.
  6. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
  7. Once the almond mixture is completely folded into the meringue, pipe the Macarons.
  8. Fill a pastry bag with about half the batter.
  9. Pipe about 1 - 1 1/2 inch (3 - 4 cm) rounds onto the parchment paper.
  10. Then gently tap the baking sheet on the counter to break any air bubbles.
  11. Let the Macarons sit at room temperature for about 30-60 minutes or until the tops of the Macarons are no longer tacky.
  12. Meanwhile preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven.
  13. Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.
  14. The Macarons are done when you can just barely separate the cookies from the parchment paper
  15. Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack.
  16. To assemble the Macarons, take two cookies and sandwich them together with your filling (place filling on flat side of cookie).
  17. Popular choices are a Swiss buttercream frosting, lemon curd, chocolate ganache, jam, or dulce de leche.
  18. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator.
  19. Best served at room temperature.

Read more: http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html#ixzz3tYaFoNZ8

https://rhondasteed.com/french-macarons

Joy of Baking totally has a GREAT video that shows her making them and there were lots of things I learned while watching it.
Christmas Cookies: French Macarons | Just Rhonda

The blue ones I made for a mom who placed an order for her child’s baptism. They are coconut flavored but the blue matched the decor 😉 To make them coconut I just added some coconut flavoring to the icing. The white are just regular almond.

Such a fun little treat. I like making them more and more to get better at them and I love sharing them with others at Christmas time!

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12 Days of Christmas Cookies: Candy Cane Blossoms

12 Days of Christmas Cookies | Just Rhonda

A few years ago my good friend brought me some of these lovely cookies and I loved them ever since. And I love it when she brings them to us still. Love those little candy cans kisses that only come out at Christmas time.

Christmas Cookies: Candy Cane Blossoms | Just Rhonda

Such a festive treat. This recipe comes straight from Hershey and is super simple. You could use green or red sparkles or that big sugar they sell at the Bulk Barn.

Christmas Cookies: Candy Cane Blossoms | Just Rhonda

Candy Cane Blossoms

Ingredients

  • 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1/3 cup red or green sugar crystals, granulated sugar or powdered sugar for rolling

Instructions

  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
  5. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie.
  6. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

https://rhondasteed.com/candy-cane-blossoms

Christmas Cookies: Candy Cane Blossoms | Just Rhonda

This was another perfect cookie for little hands to help with. Norah rolled them in the red sugar and set them on the baking sheet. She was sooooo pleased with herself when she rolled them. And we had fun doing it together.

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12 Days of Christmas Cookies: Jam Thumbprints

12 Days of Christmas Cookies | Just Rhonda

Today I’m sharing another of my grandma’s recipes that she has been making for christmas for years. She always puts Jam in them, but me being me had to trying something else too and I had a lovely jar of Dulce de leche from Superstore so I added some of the of that too.

Christmas Cookies: Jam Thumbprints | Just Rhonda

I mean that jar of Dulce de leche was just begging to be used. And these yummy little cookies were the perfect vehicle.

Christmas Cookies: Jam Thumbprints | Just Rhonda

Jam Thumbprints

Ingredients

  • 2/3 cup margarine
  • 1/3 cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 1/2 cup all purpose flour
  • 2 slightly beaten egg whites
  • 3/4 cup finely chopped walnuts
  • 1/3 cup good jam

Instructions

  1. Cream margarine and sugar until light and fluffy.
  2. Add egg yolks, vanilla and 1/2 tsp salt and Beat well.
  3. Gradually add flour and mix well.
  4. Shape into 3/4" balls.
  5. Dip into egg whites and then roll in chopped nuts.
  6. Place 1" apart on a greased cookie sheet.
  7. Press down centers with thumbs.
  8. Bake at 350 degrees for 15 - 17 minutes.
  9. Cool slightly, remove from pan and cool on a rack.
  10. Just before serving, fill centers will jam or dulce de leche.

https://rhondasteed.com/jam-thumbprints

Christmas Cookies: Jam Thumbprints | Just Rhonda

A little bit of indulgence, but that’s kind of Christmas eating 😉

Christmas Cookies: Jam Thumbprints | Just RhondaChristmas Cookies: Jam Thumbprints | Just Rhonda

I love grandma recipes, especially mine since she’s such a good cook!

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12 Days of Christmas Cookies: Chewy Chocolate Gingerbread

12 Days of Christmas Cookies | Just Rhonda

A years ago I first found this recipe in my well used Martha Stewart Holiday Cookies Special Issue magazine. And I’ve been making them ever since. I LOVE them. Totally one of my very favorite cookies, although I never make them any time of year except at Christmas.

Christmas Cookies: Chewy Chocolate Gingerbread | Just Rhonda

I love the sugar on the outside. I love the ginger and chocolate taste and the melty chocolate chunks? Yummo!

Christmas Cookies: Chewy Chocolate Gingerbread | Just Rhonda

Chewy Chocolate Gingerbread

Ingredients

  • 1 1/2 cups plus 1 Tbsp all purpose flour
  • 1 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 Tbsp cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 1 Tbsp freshly grated peeled ginger
  • 1/2 cup packed brown sugar
  • 1/2 cup unsulfered molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • 7 oz semi sweet chocolate, in 1/4 inch chunks
  • 1/4 cup granulated sugar

Instructions

  1. Line two baking sheets with parchment and set aside.
  2. In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa.
  3. In the bowl of an electric mixer fitted with paddle attachment, beat butter and ginger on media, speed until lightened, about 4 minutes.
  4. Add brown sugar, beat until combined.
  5. Add molasses, beat until combined.
  6. In a small bowl, dissolve baking soda in boiling water.
  7. Beat in half of flour mixture into butter mixture.
  8. Beat in baking soda mixture, then remaining flour mixture.
  9. Mix in chocolate, turn onto plastic wrap.
  10. Pat out into a 1 inch thickness and cover with plastic wrap.
  11. Refrigerate until firm, 2 hours or overnight.
  12. Preheat oven 30 325 degrees. Roll dough into 1 1/2 inch balls, place 2 inches apart on baking sheets.
  13. Chill 20 minutes.
  14. Roll in granulated sugar.
  15. Bake until surfaces just begin to crack, 10 to 12 minutes.
  16. Let cool 5 minutes then transfer to a cooling rack to cool completely.

https://rhondasteed.com/chewy-chocolate-gingerbread

Christmas Cookies: Chewy Chocolate Gingerbread | Just Rhonda

One of my favorites for sure. Especially when warm and the chocolate chunks are all melty.

Christmas Cookies: Chewy Chocolate Gingerbread | Just Rhonda

 

Christmas Cookies: Chewy Chocolate Gingerbread | Just Rhonda

So very yummy. Thanks Martha Stewart!

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12 days of Christmas Cookies: Peanut Butter Fingers (AKA Doggie DooDoos)

12 Days of Christmas Cookies | Just Rhonda

These are probably the easiest Christmas Cookies I’ll share in these 12 days.

Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

No bake, mix it all together and roll them in balls and dip them in chocolate. Super duper easy.

Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

And soooooo a part of my childhood Christmas’. The real name of them is Peanut Butter Fingers. They got the name Doggie Doo Doos years ago when my Aunt was making them for her Christmas and her hubby walked in and asked what in the world she was making, cause they sure looked like Doggie Doo Doos. We’ve all called them that since then. I grew up with them called that and didn’t even know they had another name until a couple years ago.
Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

Peanut Butter Fingers (AKA Doggie DooDoos)

Ingredients

  • 2 cup raisins
  • 1 1/4 cup peanut butter
  • 5 1/3 cup icing sugar
  • 1 1/2 up melted butter
  • 4 cups rolled oats
  • Vanilla
  • 3 cup coconut
  • 1 cup chopped peanuts

Instructions

  1. Mix everything together in a large bowl until well combined.
  2. Roll into balls.
  3. Dip in melted chocolate and let harden.

https://rhondasteed.com/peanut-butter-fingers

Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

Norah sure loved holding these in her hot little hands, melting the chocolate.

Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

She’s the cutest 😉

Christmas Cookies: Peanut Butter Fingers \ Just Rhonda

Super easy and tasty!

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12 Days of Christmas Cookies: Whipped Shortbread Cookies

 

12 Days of Christmas Cookies | Just Rhonda

All week I’m sharing my favorite Christmas Cookies and today is one that came from my grandma.

Christmas Cookies: Whipped Shortbread | Just Rhonda

When we were little she would always send a big package on the greyhound bus. It was such an exciting day when my dad would come home with a large brown package wrapped thickly with packing tape. Inside would be the presents, often homemade clothing or knitted socks, and always in the middle would be a tin filled with cookies. And every year there would be some shortbread. Sometimes the would be broken in the travel to us, but even then we would eat every little broken piece. Some would have cut up little cherries in them, some would be shaped, some would have fork tine marks and most were circles. These are totally Christmas to me.

Christmas Cookies: Whipped Shortbread | Just Rhonda

Now because I’m me I had to drizzle some melted chocolate on top. Just cause I love chocolate 😉
Christmas Cookies: Whipped Shortbread | Just Rhonda

Whipped Shortbread Cookies

Ingredients

  • 1 lb butter, room temperature
  • 1/2 cup cornstarch
  • Scant 1 cup icing Sugar
  • 3 Cups all purpose flour

Instructions

  1. Preheat oven to 325 degrees.
  2. Line cookie sheets with parchment paper and set aside.
  3. In a medium mixing bowl, combine butter, cornstarch and icing sugar and whip until very light and fluffy, about 8 minutes.
  4. Start adding in flour in small amounts and mix in well.
  5. Once all the flour is incorporated, dump the dough onto a clean counter and knead dough like you would bread.
  6. It will be sticky, so just put a little flour on your hands. The more you knead it the more flakey it will become.
  7. Roll dough into balls and place on prepared cookie sheets.
  8. Using the bottom of a clean glass, press down the cookies to flatten them. If you want to, add fork tines for decoration marks (or use a cookie press as I did with the letter S).
  9. Cook for 8-10 minutes, watching closely to make sure only the edges are slightly brown.
  10. Let cool on a wire rack.

https://rhondasteed.com/whipped-shortbread-cookies

Christmas Cookies: Whipped Shortbread | Just Rhonda

I love how these cookies dissolve in your mouth. Yummo! Totally Christmas to me!

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12 Days of Christmas Cookies: Soft Ginger Cookies

12 Days of Christmas Cookies | Just Rhonda

I’ve had a couple people ask me lately about my favorite cookies for Christmas and I was thinking about it and I decided that I’d share my favorites this week. The cookies that either have been around since my childhood, that I remember my mother and grandmother making or new ones that I’ve learned to love as an adult and have now become part of Christmas for us. These are some that I’ve loved for years. The recent half covered in chocolate is a change from the ones I had as a child and it makes me love them even more!

Christmas Cookies Soft ginger cookies | Just Rhonda

Super easy cookies but the ginger flavor totally screams Christmas to me! It’s funny how a flavor or a smell can bring something back into your memory so quickly. The smell of ginger whether through ginger bread cookies or these soft ginger cookies, it’s a Christmas smell to me. These are a great cookie to make with kids too. Easy to make and they can roll them in the sugar before baking.
Soft Ginger | Just Rhonda

After they are cooled I love them dipped in yummy white chocolate.  Just melted a little bit of good quality chocolate and then dip in half and let harden. That’s it. Easy Peasy.

Soft Ginger | Just Rhonda

Little hands kept helping themselves to these  😉

Soft Ginger | Just Rhonda

Soft Ginger Cookies

15 minutes

10 minutes

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground pepper
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus more for rolling
  • 6 Tbsp unsulfured molasses
  • 1 large egg

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two sheets with parchment paper, set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice and pepper.
  4. Beat butter, brown sugar and 1/2 cup granulated sugar unit light and fluffy.
  5. Gradually beat in eggs and molasses.
  6. With mixer on low, gradually beat in dry ingredients just until combined.
  7. Flatten into a disk, wrap in plastic and freeze for 20 minutes for easier handling.
  8. Roll balls of dough (about 3 tbsp) in your hands and roll in extra granulated sugar.
  9. Place on prepared sheets, leaving space in between.
  10. Flatte into rounds and sprinkle evenly with sugar remaining in bowl.
  11. Bake until cookies are set and crackled on top, 10-15 minutes.
  12. Transfer to a wire rack to cool completely.
  13. When cool, dip half of the cookies in melted white chocolate and let harden.

Recipe adapted from Martha Stewart's Giant Ginger Cookies

https://rhondasteed.com/cookies-soft-ginger-cookies

Soft Ginger | Just Rhonda

As I go about the next 12 days sharing my favorites I’d love to hear any that you love for Christmas!

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Soft Banana Cookies

I used to live around the corner from a lovely family and the momma and I  became good friends. Love her and miss her. I still get to see her once a month for sure with my dinner club and I am glad. One of the things I learned from her while I lived by her was this lovely cookie recipe. My kids LOVE It. And I like that you can use old bananas in something besides banana bread (not that we aren’t big banana bread fans around here.) It’s just one more yummy thing to add bananas into.

Soft Banana Cookies | Just Rhonda

Soft Banana Cookies

Ingredients

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 ripe bananas, well mashed
  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • For the Icing
  • 4 Tbsp butter
  • 4 Tbsp cream
  • 6 Tbsp brown sugar
  • 4 cups* icing sugar

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Cream butter and sugar
  3. Add egg, vanilla and mashed bananas.
  4. Combine dry ingredients and add to banana mixture. (The dough is very soft.)
  5. Drop by tablespoons onto prepared pans.
  6. Bake from 10-12 minutes, just until they are a little brown on the bottom (do not over cook!)
  7. Remove to wire racks and let cool while you make icing.
  8. In a medium sized pot, melt butter with cream and brown sugar.
  9. Bring to a soft boil and add in part of the icing sugar. You want it to start to thicken up. Not too runny but still flows.
  10. Then spoon icing over cookies on the wire racks while the icing is still hot.
  11. Let icing set.

https://rhondasteed.com/soft-banana-cookies

So thanks to Marie for being such a good neighbor and staying in our lives AND giving me a great cookie.

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1st July Red and White Macarons

The fun thing about Macarons is that you can change their color. So I made these festive by making the cookies red and the filling white. Perfect for  Canada Day.

Red and white Canada Macarons | Just Rhonda

1st July Red and White French Macarons

Macaron and buttercream recipes from Martha Stewart

Ingredients

    For the Macarons
  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • For the Swiss Meringue Buttercream
  • 1 1/4 cups sugar
  • 5 large egg whites
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. For the cookies:
  2. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  3. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar.
  4. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  5. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  6. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  7. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
  8. For the Filling:
  9. Combine sugar and egg whites in a heatproof mixer bowl set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
  10. Transfer bowl to mixer stand; whisk on medium-high until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each. Whisk in vanilla. Use immediately, or refrigerate airtight up to 3 days, or freeze up to 1 month. Bring to room temperature before using; beat on low until smooth, about 3 minutes.

https://rhondasteed.com/1st-july-red-and-white-macarons

Red and white Canada Macarons | Just Rhonda

Now don’t they look festive! 😉

Red and white Canada Macarons | Just Rhonda

July 1st is a big deal in Raymond. I swear the town doubles in size (or triples?). You see everybody you know and it is a few days filled with lots of fun. The town I grew up in is a lot smaller – but Canada Day is a big deal there too. A fun family filled day with lots of celebration. Perfect for some festive Macarons.

Red and white Canada Macarons | Just Rhonda

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Chocolate Chunk Blondies

Last week I had a friend named Kristin who had a birthday party. And being the fun person that she is, she had a big dance party that everyone was invited too. As in everyone from our whole town was invited. She openly invited everyone, which makes her awesome. I told her I wanted to make a whole dessert table for her party and I did. This is one of the squares that was on the table. A simple bar that comes from the lovely Barefoot Contessa who is Ina Garten.

Love her cookbooks by the way. All of them. I have almost all of them. I collect them and I’m only missing one I think. Her recipes are always just good cooking. And she loves figs which makes her rank high in my books since I think figs are sent straight from heaven. Fresh figs, grilled on the BBQ and then eaten with a little carmel on top or some mascarpone cheese?! Yes please!! And fig spread (as Regan would call it fig jam but its spread cause its Figs and that makes it fancy) on a panini with fresh mozzarella cheese and a green apple? Oh my, that is one of my favorite meals.

But anyways, back to these lovely blondies.

Chocolate chunk blondies

Pretty simple bar recipe that comes in one of her cookbooks. It’s the one that has the purple stripes under the book jacket and I can’t remember which one that is except that it’s purple underneath. But it doesn’t matter, if you see one of her books buy it. You can thank me later.

Chocolate chunk blondies

Chocolate Chunk Blondies

15 minutes

30 minutes

45 minutes

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe.html?oc=linkback

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chopped walnuts
  • 1 1/4 pounds semisweet chocolate chunks, such as Nestle's

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy.
  3. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
  4. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture.
  5. Fold the walnuts and chocolate chunks in with a rubber spatula.
  6. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly.
  7. Don't overbake! A toothpick may not come out clean.
  8. Cool completely in the pan and cut into bars.

I never put walnuts in mine because I just like chocolate. But I should try it sometime because Ina says they are good in it and I trust her and her taste buds.

https://rhondasteed.com/chocolate-chunk-blondies

Chocolate chunk blondies

And isn’t this little scalloped plate SO CUTE?! My lovely Sister in law Whitney gave it to me and she got it at Pier One I think. Aren’t I lucky?! Speaking of Pier One I love their cute stuff but I don’t love that their stuff is twice as much more in Canada. Literally twice as much more. I bought some chairs for my living room from their and it was cheaper to drive down across the border and get them and drive them back. Same on you Pier One! We are nice Canadians who will buy more of your cute stuff if you didn’t punish us for being Canadian.

Now go and get some butter out on the counter to warm up to room temperature so you can make these. You can thank me later for that too.

Chocolate chunk blondies

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Bouchon Bakery Chocolate Chunk and Chip Cookies

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Not long ago I got this great cookbook.And now I’ve made a few recipes out of it.

  • Chocolate Chunk and Chip Cookies
  • Double Chocolate Chunk and Chip Cookies
  • TKOs
  • Better Nutters
  • Peanut Butter Filling
  • Basic Buttercream
  • White Chocolate Filling
  • Pate a Choux for Eclairs
  • Chocolate Eclairs
  • Levain for breads

Every one I have tried I have loved. This cookbook is NOT for the faint of heart. It is expensive and big. And the recipes are long. But the pictures are fabulous, the explanations of everything right down to the detail are fantastic. You know exactly what will make them turn out. The author explains everything and well. And everything is measured in weight. I had read many times that that makes a more exact recipe and I knew it. I had not tried it until this book and now I’m totally sold!

BouchonChocchunkchipcookies-9095 I had another recipe that used to be my favorite for chocolate chip (you can see it here) but now this one is TOTALY my favorite! Nice and chocolatey, perfect combination of chewy and little crisp on the edge. Seriously the perfect cookie.

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Bouchon Bakery Chocolate Chunk and Chip Cookies

45 minutes

12 minutes

Ingredients

  • 238 grams / 1 1/2 cups + 3 Tbsp all purpose flour
  • 2.3 grams / ½ tsp baking soda
  • 3 grams / 1 tsp salt
  • 134 grams / 1/2 cup + 2 Tbsp light packed dark brown sugar
  • 12 grams / 1¾ tsp unsulfured blackstrap molasses
  • 104 grams / 1/2 cup + 1 tsp granulated sugar
  • 107 grams / ⅔ cup bittersweet (70-72%) chocolate chunks
  • 107 grams / ½ cup chocolate chips
  • 167 grams / 5.9 ounces unsalted butter, room temperature
  • 60 grams eggs

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. In a second small bowl, whisk together the dark brown sugar, molasses and regular sugar, breaking up any lumps, even though the mixture will not be smooth.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is the consistency of mayo and holds a peak when the paddle is lifted. Add in the sugar/molasses mixture and mix for 3-4 minutes on medium speed, until fluffy. Scrape down the sides of the bowl.
  3. Add in the eggs and mix on low speed for 15-30 seconds. If you mix the eggs too much, they will cause the cookies to spread out too much, so be conservative. Scrape down the bowl.
  4. Add in the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, until just combined. Add the chocolates and pulse on low speed about 10 times to combine. Refrigerate the dough for 30 minutes.
  5. Position racks in the upper and lower thirds of the oven and preheat to 325. Line two baking sheets with parchment paper.
  6. Divide the dough into 12 equal portions, about 70-75 grams each. Place six rounds of dough on each sheet. Bake until golden brown for 16 minutes, reversing the positions of the pans halfway through. Allow to cool for five minutes on the pan, and then remove to a cooling rack.

I make them smaller than they call for so that there are more to go around 😉

https://rhondasteed.com/bouchon-bakery-chocolate-chunk-and-chip-cookies

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I love a good tower of fresh cookies. So do my kids. They were quite happy this morning to see the pile and most of them have already had one (or two.) I really love cookies. And I seem to collect recipes for them. I think they are the perfect treat. And easy to make. I love big chocolate chunks and milk chocolate chips combined together. That makes it perfect too.

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Give them a try and you’ll love them too I think! And it makes me really want to go to the REAL Bouchon Bakery and taste things! Maybe one day.

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Key Lime Pie Bars

Christmas is coming!!! And that means lots of baking and treat. I’m excited to be joining up with some of my favorite food blogging friends today to bring you an online Christmas cookie exchange. We all love Christmas Cookie Exchange Parties because you go to the party with one kind of cookie, but come home with dozens of cookies to taste! There’s nothing better than seeing all of the cookies out on all of their plates and getting to go around and fill up your bags with other people’s delicious recipes. Here are 40+ delicious cookie exchange recipes so you can find the perfect cookie to take to the party this holiday season!

Be sure to follow along on the Cookie Exchange Pinterest board for year round cookie recipe inspirations!

Follow Reasons To Skip The Housework’s board The Cookie Exchange on Pinterest.

40+ cookie exchange recipes

 Technically mine is a bar…. 😉 I was thinking about key lime and how tasty that is. And I wanted to transfer the taste from a pie to a bar. So here is what I came up with.

Key lime pie bars

I’m kind of on a lime kick lately. I have a few more lime desserts I’ll be sharing over the next while. But for now here are these. 

 

Key Lime Pie Bars

Ingredients

  • 4 Tbsp soft shortening
  • 4 Tbsp soft margarine
  • 1 box Key lime Pie Filling Mix
  • Zet of 2 lmines
  • 1/2 cup sugar
  • 2 eggs
  • 1 ts pbaking soda
  • 1/2 tsp alt
  • 2 cups all purpose flour
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • Glaze
  • 1 cup icing sugar
  • Zest from 1 lime
  • Juice from 1-2 limes

Instructions

  1. Preheat oven to 350•F.
  2. Prepare a 8x13 cake pan by lining it with parchment paper, letting the parchment paper hang out the edges (for handles.)
  3. In a mixing bowl, combine shortening, margarine, pie mix powder,zest and sugar and mix well.
  4. Add in eggs, one at a time, beating well after each.
  5. In a separate bowl, combine baking soda, salt, and flour.
  6. Mix together sour cream and buttermilk.
  7. Add the flour mixture and buttermilk mixtures alternatively.
  8. Pour into prepared pan and bake for 20-28 minutes or until toothpick inserted into center comes out clean.
  9. Let bars cool in pan for 10 minutes and then using the parchment paper handles.
  10. Cut bars and place on a cooling rack with a space between them.
  11. Combine the icing sugar and zest and just enough juice to make a glaze.
  12. Pour over bars and let dry.

https://rhondasteed.com/key-lime-pie-bars

 

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Now on to all the other yummy Christmas Cookies!  

cookies 1 Andes Mint Cookies Double Chocolate Mint MnM Cookies Hot Cocoa Cookies cookies 1 Peanut Butter Cake Box Cookie Raspberry Almond Meltaways Olaf Nutter Butter Cookies cookies 2 Snowflake Meltaway Cookies Chocolate Turtle Cookie Candy Cane Brownie Blossoms cookies 3 Peanut Butter Chip Cookies Cranberry Almond Shortbread Bites No Bake Eggnog Cookies cookies 4 Double Chocolate Rum Balls Magic Cookie Bars Christmas Molasses Ginger Cookies
cookies 5 Rosettes Mint Chocolate Truffle Cookie cups Cornflake Christmas Wreath Cookies cookies 6 Christmas M&M Cookies Peppermint Chocolate Cake Mix Cookies Easy Sugar Cookie cookies 7 Jelly “Popper” Cookies Key Lime Pie Bars Gingersnaps with Dark Chocolate Chips cookies 8 Maple Bacon Snickerdoodles Peppermint Shortbread Cookies Christmas Chocolate Thumbprints Cookies cookies 9 Christmas Tree Brownie Pops My Favorite Things Cookies Old-Fashioned Gingersnap Cookies cookies 10 Peanut Butter Cup Cookies Holiday Confetti Sandwich Cookies Lemon Oatmeal Lacies Christmas Cookie cookies 11 Snowball Cookies Healthy Biscochos (Vegan, Raw, & Grain-Free) Almond and Milk Chocolate Ganache Thumbprint Cookies cookies 12 Porcelain Sugar Cookies OREO Dipped Christmas Cookies Rolo Stuffed Peanut Butter Cookies {Gluten Free} cookies 14 Chocolate Mint Cream Cheese Cake Mix Cookies Giant Monster Cookies Crispy Coconut Pecan Butter Cookies   cookies 2 Candy Cane Sugar Blossoms Candy Cane Frosted Sugar Cookies

 So, so Many yummy looking things right?!

Just Rhonda

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Monster Cookie Ice Cream Sandwiches

MonsterCookieIceCream

It’s Halloween month. At our house Halloween doesn’t really start until after Lucy and Alden’s birthday’s. (That and the fact that Regan hates Halloween so he’d hate if we centered on that all month long!) But here is a easy and fun treat that can be for Halloween or even for a Monster Birthday party.  First make some Monster Cookies.

Monster Cookies

Ingredients

  • 1 cup brown sugar
  • 3/4 cup vegetable shortening
  • 1/4 cup water
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups uncooked old fashioned oats
  • 1 cup flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 2 cups candy (any combination of chocolate chips, m&m's, nuts, etc)

Instructions

  1. Heat oven to 325 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In a large bowl combine sugar, shortening, water, eggs and vanilla.
  4. Beat at medium speed of electric mixer until well blended.
  5. Add oats, flour, salt and baking soda.
  6. Beat at low speed until soft dough forms.
  7. Stir in chocolate chips (and whatever other additions you added!)
  8. Drop by 1/2 cup onto prepared cookie sheets.
  9. Flatten dough out with the back of a spoon.
  10. Bake for 12 to 15 minutes or until golden brown.
  11. Let cool 5 minutes before removing from cookie sheets.
  12. Cool completely.

This recipe is adapted from Cookies! A cookie lover's collection.

https://rhondasteed.com/monster-cookie-ice-cream-sandwiches

Then after your cookies have cooled all the way, you set them out onto the counter and add a scoop of ice cream in the middle.
MonsterCookieIceCream-2

I used a knife to cut the scoop in half and then spread it out.

MonsterCookieIceCream-4

Then add another cookie on top, carefully squishing it together.

MonsterCookieIceCream-5

Then wrap the cookies and freeze them.

MonsterCookieIceCream-6If you want to hand them out, you can wrap them in saran wrap and add a cute printable with some washi tape.

Monster Cookie Ice Cream Sandwhiches
If you want to download the printable, just click on the image or go here.

Monstercookieweb

 

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Double Chocolate Chunk Cookies

This post was shared first over on Lolly Jane where I contribute recipes once a month!

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I love making cookies. In fact our cookie jar is pretty much always full. Most kids who live by us know that and even will check the cookie jar for cookies when they come over.

Double Chocolate Chunk Cookies | Just Rhonda

One of my favorite things was a summer or two ago someone pulled out a bag of cookies from the store and Eli said to her looking at the bag “Cookies come in a bag???” He had no idea you could buy them. 😉

Double Chocolate Chunk Cookies | Just Rhonda
I have cookie recipes that I have gathered from friends and other places that I love when I am looking for a certain kind. I love chocolate chip cookies. I love Christmasy cookies like these and these. Or even fruity ones like grapefruit or lemon or orange.  Really I’d called myself a cookie-a-holic.

The other day I found some leftover Easter bunnies that were white chocolate. My kids wouldn’t eat them since they weren’t “normal” chocolate. So I chopped those suckers up and made up some cookies. Now you might not have random white chocolate easter bunnies around your house, but you can use blocks of white chocolate or even you can buy chunks of white chocolate. I was just being resourceful so I could eat some more cookies.

Double Chocolate Chunk Cookies

15 minutes

10 minutes

25 minutes

3 dozen cookies

Bake them only until the edges just turn slightly brown. If you over bake them they will dry out.

Ingredients

  • Double Chocolate Chunk Cookies
  • 1 cup softened butter
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp Vanilla
  • 1/2 tsp salt
  • 1 tsp Baking soda
  • 2 1/2 Cups all purpose flour
  • 3 cups mixed milk chocolate and white chocolate chunks*

Instructions

  1. Preheat your oven to 375 degrees.
  2. Cream your butter and sugar in a large mixer bowl.
  3. Add in eggs and vanilla and mix well.
  4. Add in your salt, baking soda and flour and mix until combined. (Dough is pretty soft!)
  5. Stir in your chocolate chunks.
  6. Drop onto prepared cookie sheets and bake in your preheated oven for 8-10 minutes.
  7. Let them finish cooling on the hot cookies sheets to firm up.

* You can use whatever combo of while or milk chocolate chunks. I used more white one time and more milk chocolate the next.

https://rhondasteed.com/doublechocolate-chunk-cookies

Double Chocolate Chunk Cookies | Just Rhonda

They are really yummy still warm out of the oven with a glass of milk.

Double Chocolate Chunk Cookies | Just Rhonda

 

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Hawaiian Chocolate Chip Cookies

One of the things that come to mind when you think about food and Hawaii is Macadamia Nuts. (Which until I tried to type this, I always thought it was mac-a-dame-e-in nuts.) We saw some growing over there and in my mind that is something truly Hawaiian. Funnily enough, the first trees actually came from Australia. They were brought to Hawaii and planted in the 1920s and that is when they started to gain international attention. Australia is still the biggest exporter of them (40% of the world’s macadamia nuts). Some how they are still often thought of as a Hawaiian thing.

Hawaiian-choc-chip-cookies

Well I wanted to have some more of this Hawaiian-but-actually-Australian-thing in my life here in Southern Alberta. So I went on the look out to find some and had success at the bulk barn. I brought home a big bag and then a few days later I was looking through an old  cookbook and found this recipe in one of the first cookbooks I bought when Regan and I got married. I’ve had this book for over 12 years. It is literally falling apart. I had never made this recipe until now and I loved it!!

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My hubby and kids all loved it too!

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Hawaiian Chocolate Chip Cookies

12 minutes

7 minutes

20 minutes

2 1/2 dozen

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 cup flaked coconut
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi sweet chocolate chips
  • 3/4 cup coarsely chopped macadamia nuts

Instructions

  1. Heat oven to 350 degrees.
  2. In a large mixing bowl, combine sugars, butter, egg and vanilla.
  3. Beat at medium speed of electric mixer until light and fluffy.
  4. Add flour, coconut, baking soda and salt.
  5. Beat at low speed until soft dough forms. Stir in chips and buts.
  6. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets.
  7. Bake for 7 to 10 minutes, or until edges are light golden brown.
  8. Cool completely before storing.

Recipe Source: Cookies: A Cookie Lover Collection by Janice Cauley

https://rhondasteed.com/hawaiian-chocolatechip-cookies

 

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They are perfect  for sharing with a friend.

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5 Star Bars

It’s funny how recipes get passed sometimes. This one I was at a church gathering and every single woman there was eating and then commenting, “who made these, did you? did you?” And no one could figure it out. They all kind of gave up and just were like man this are good. Not me. I kept asking and asking until I figured out who made them and got the recipe. Funny thing is, I got a different one first (which is also pretty good) but as soon as I read the recipe I knew it wasn’t the right one. So I kept asking around and finally success!

 

5 Star Bars

Ingredients

  • 2 cups coconut
  • 2 cups crushed graham cracker crumbs
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 5 Aero Bars
  • 1/8 up oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix together coconut, cracker crumbs, vanilla, sweetened condensed milk and melted butter. Mix until well combined.
  3. Spread into 9x9 square pan and bake for 10 minutes. Let cool.
  4. Melt the aero bars and oil in the microwave.(Be careful not to burn it!)
  5. Spread evenly over cooled mixture.
  6. Cool, then enjoy.

https://rhondasteed.com/5-star-bars

 

Butterscotch Pecan Blondies

Just in case your here looking for the giveaway, its down a couple posts. Or click here and get to it!!

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I was thinking about butterscotch the other day. Yep. I think about random food at random times. I was also thinking about brownies. And then I moved onto Blondies. And then I played around in my kitchen and ended up with these suckers. Butterscotch Pecan Blondies. The first day they are made they are great.

But the second day, you warm it up in the microwave for 30 seconds, add a plop of vanilla bean ice cream like this or just get some of this and add some butterscotch sauce?! YUM!

 

Butterscotch Pecan Blondies

10 minutes

33 minutes

43 minutes

1 9x13 pan

Ingredients

  • Butterscotch Pecan Blondies.
  • 1.5 cups sugar
  • 1 cup margarine
  • 1 tsp vanilla
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1 bag butterscotch chips

Instructions

  1. Preheat oven to 350. Prepare a 9x13 baking pan with parchment paper (or spray it really good with cooking spray.)
  2. Beat the sugar and margarine until fluffy. Add the vanilla. And one egg at a time, beating well after each.
  3. Add in the flour, baking powder and salt. Mix well. Stir in the pecans and butterscotch chips.
  4. Spread into prepared pan. Bake for 33-35 minutes or until the top is golden brown.
  5. Let them cool all the way before eating.

https://rhondasteed.com/butterscotch-pecan-blondies

I think this one looks like he’s winking at you…. what do you think?

Martha’s French Macarons

I realized this year that I love making these. I’ve tried them a few times and getting them just right is a bit tricky. But that just means more practice (and eating) is in order! 😉

This recipe comes from one of my favorite places!

French Macarons

Ingredients

  • 1 1/4 cups almond meal
  • 1 3/4 cups confectioner's sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon almond extract
  • Strained jam or other desired fillings

Instructions

  1. Whisk together almond meal and confectioner's sugar and sift over a large bowl.
  2. Beat egg whites until frothy, 1 to 2 minutes.
  3. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  4. Fold egg whites into almond mixture until combined.
  5. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey.
  6. Transfer mixture to a pastry bag, cut off 1/2 inch off tip.
  7. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
  8. Let dry 30 minutes to an hour and a half until tops are firm and dry.
  9. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once.
  10. Let cool completely on wire racks before filling and sandwiching cookies together.

This recipe comes from Martha Stewart.

https://rhondasteed.com/marthas-french-macarons

Other tips I would add: Letting them sit out on the baking sheets makes them work out better. Getting the egg whites beat til they are shiny peaks is important. They will fall when you bake them if you don’t (speaking from experience)!

Just Rhonda Footer

More posts like this:

Reese Mini Cookies

One of my very favorite treats are Reese Peanut Butter Cups. And then I found Reese Minis. And I love them even more!!
Yum!

And the last bag I was enjoying made me think how great they’d be in cookies. So I got to work and came up with these little gems.

1. Dump out all your Reese Minis and chop them in half. Spread them out onto a plate or pan and pop them into the freezer for 15-20 minutes.
mmmmm tasty!

2. Meanwhile, Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each. Add in salt, soda and flour and mix well.

3. Add in your frozen chopped Reese Minis and mix but not too much as it’ll chop them all up and you don’t want to do that 🙂
The dough

4. With an ice cream scoop, scoop out the cookies onto a pan prepared with parchment paper. The slip the pans into the freezer for about 10 minutes. Bake in a preheated oven for 12 minutes. Enjoy!!
Reese Mini Cookies

Reese Mini Cookies

Ingredients

  • 1/2 cup softened margarine
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 cup smooth peanut butter
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups all purpose flour
  • 1 bag of Reese Minis

Instructions

  1. Dump out all your Reese Minis and chop them in half. Spread them out onto a plate or pan and pop them into the freezer for 15-20 minutes.
  2. Meanwhile, Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each. Add in salt, soda and flour and mix well.
  3. Add in your frozen chopped Reese Minis and mix but not too much as it'll chop them all up and you don't want to do that 🙂
  4. With an ice cream scoop, scoop out the cookies onto a pan prepared with parchment paper. The slip the pans into the freezer for about 10 minutes. Bake in a preheated oven for 12 minutes. Enjoy!!

If you skip the freezer steps your Reese Minis will just melt more.

https://rhondasteed.com/reese-mini-cookies

Double Chocolate Brownie Cookies

Did you know that some of the BEST recipes come from the packaging? Those recipes are tested and retested. And because of that you can trust those recipes. This one comes from the Hershey’s Chipits White Chocolate Chips.

Double Chocolate Brownie Cookies

 

The first time I made these Alden was beyond excited about them. The next few times I made different cookies he kept asking why I didn’t make this kind again. He loooves them. And so do I! I love it when I find a recipe that my kids absolutely love. This is one.

Double Chocolate Brownie Cookies

Bakers Twine from Sweet Estelle

Double Chocolate Brownie Cookies

15 minutes

10 minutes

25 minutes

Makes about 4 1/2 dozen cookies.

Ingredients

  • 1 1/3 cups softened butter
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 2/3 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp milk
  • 1 pkg Hershey's Chipits White Chocolate Chips

Instructions

  1. Cream butter, brown sugar and white sugar.
  2. Beat in eggs and vanilla.
  3. Combine flour, cocoa, soda and salt.
  4. Blend into creamed mixture alternatively with milk.
  5. Stir in white chocolate chips.
  6. Drop dough by tablespoonfuls onto an ungreased cookie sheet.
  7. Bake at 350 degrees for 10 to 12 minutes.

https://rhondasteed.com/in-the-kitchen-double-chocolate-brownie-cookies

Orange Cookies

Isn’t it funny how tasting or smelling something will bring us smack back in a memory. I am positive you have food smells and tastes that make you think of someone or a different time.

These are a flashback from my childhood. My mom baked a lot and these were one of the top choices. I love that they are so different from chocolate chip, love the orange icing and the softness in them. So tasty!

Orange Cookies
Cake platter from the Home Port and bakers twine from sweet estelle

Ingredients

2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest

1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners’ sugar

1.Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
2. Bake at 375 degrees F (190 degrees C) for about 10 minutes. Frost cookies when they are cool.

To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners’ sugar or enough to make frosting of spreading consistency.

Orange Cookies
Bakers twine from sweet estelle , Cloth white napkins from Pier One, Paper Napkin from Superstore, and cute cardboard box from Le Box Boutique

Enjoy!!!

Disgustingly Rich Brownies

You know how sometimes people will stop eating a dessert and say, “Too rich for me, can’t finish it?” That does NOT make sense to me. Hello it’s dessert. The rich sugary delight of dessert. On a side note….every time I write dessert I think two s’ cause you want more dessert – instead of desert when you wouldn’t want seconds…

I have never met a dessert too rich. Nope. Ever. Love them all. Yum. I’ve met some I didn’t like. But really not to many of those either.

And I happen to think Brownies are one of the best kinds of desserts around. And such a great thing to learn to bake. If you are afraid of baking (don’t get that either…) or always screw up everything you bake, try these. Easy peasy. And hello…. they are called Disgustingly Rich Brownies. Translated that means perfect brownies.

I got these from my friend Alysha’s family cookbook and adjusted (made it easier) it a tad.

Disgustingly Rich Brownies

1 cup butter
2 cups sugar
3/4 cup cocoa
4 eggs
1 tsp vanilla
1 1/4 cup flour
1/4 tsp salt

Preheat oven to 350 degrees. Grease a pan (9×13) or just cover it with parchment paper (easier clean up!). Melt butter in microwave. Add sugar and cocoa and mix well. Add eggs and mix well. Add flour and salt, mixing just until smooth (don’t mix too much). Add 1/2 cup chopped nuts if you want them. Spread in greased (or lined) pan, making an even batter. Bake at 350 until brownies start to pull away from the sides or when no batter sticks to a toothpick stuck in the middle.

I like to double the recipe and then cook it on a cookie sheet so they are thin. And they are perfect if you wanted to use cookie cutters and make them into shapes. (why would you do that?? In case you wanted to add a dob of carmel and then some chocolate mousse on top to make a REALLY yummy treat!)

Brownies

OR just have them with ice cream and some butterscotch topping. Yum.
OR just eat them warm out of the oven.
OR just eat them all broken up on a chocolate sundae.

Or all of the above 😉

The BESTEST Chocolate Chip cookies

These are easily my favorite chocolate chip cookies.
If I make them and take them somewhere guaranteed someone will ask for the recipe!
The BESTEST Chocolate Chip cookies

Three important things about them:
1. Make SURE you only have Chipits Pure milk Chocolate chips. (I love substituting no name brands in recipes but in this one it won’t fly!)
2. Do NOT overbake them. They are best when you take them out as soon as the edges just barely get brown.
3. You will eat a Lot of these. Soooo be prepared 🙂

The BESTEST Chocolate Chip cookies #2
(It’s true…. i love these cookies!)

Ingredients:
2/3 cup melted butter
2 cups lightly packed brown sugar
2 eggs
2 Tbsp hot water
2 2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 package (270 g) Hershey’ Chipits Milk Chocolate Chips

How to:
Beat the melted butter, brown sugar, eggs and hot water well. Stir in flour, baking powder, baking soda and salt. Add in chocolate chips. Drop with small spoon (or ice cream scoop) onto a ungreased cookie sheet. Bake at 375 F for 8 minutes. Makes 5 dozen cookies.
The BESTEST Chocolate Chip cookies #3
Try them. And you can thank me later.

PS. I’ve decided I love food photography. Hence the three photographs of ONE kind of cookie 🙂 Ah the things that bring me pleasure!

PPS. After taking all these shots my kids and I ate a whole pile of these lovely cookies.

PPPS. I think it’d be fun to take pictures for a cookbook. Or a restaurant.

PPPPS. Which picture of the cookies is your favorite?

I’m linking up at these places:
i heart nap time, your talking too much, nifty thrifty, Under the table and dreaming, it’s a hodge podge life, simply designing, 30 Handmade Days and Two Yellow Birds.

Cranberry Oatmeal Cookies

A recipe I have had FOREVER. A classic cookie.
Cranberry Oatmeal Cookies

2/3 cup margarine, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cup rolled oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
170 g dried cranberries
2/3 cup white chocolate chips

Preheat oven to 375 degrees.
Beat margarine and sugar together in medium bowl until fluffy and light.
Add eggs and mix well.
Combine oats, flour, baking soda and salt in a separate bowl. Add margarine mixture in several additions, mixing well after each addition.
Stir in cranberries and chocolate chips.
Drop by rounded spoonfuls on ungreased cookie sheets.
Bake for 9 minutes or until golden brown.

*don’t over cook these as that will make them hard!*

Red’s Ultimate M&M Cookies

I made these tasty cookies a couple weeks ago for the First of July. And then again shortly after since Alden complained that he didn’t get any. Totally tasty!!

July 9 - Cookies
1 cup margarine
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tsp vanilla
2 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 package M&M chocolate mini bits

Preheat oven to 350. In a large bowl, cream butters and sugars until light and fluffy. Beat in egg and vanilla. In a large bowl, combine flour, soda and salt; blend into creamed mixture. Stir in M&M bits. Drop by heaping teaspoons about 2 inches apart onto a ungreased cookie sheet. Bake 10-13 minutes or until edges are lightly browned and centers are still soft. Do not over bake (I baked mine 8 minutes!) Cool one minute on the cookie sheet, cool completely on wire racks.
Enjoy!
M&M Cookies

Jacques Torres’ Secret Chocolate Chip Cookie Recipe

apr 21 - New awesome cc cookies

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Chocolate Crinkle Cookies Recipe

from Martha of course!
Another favorite of mine!

8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup granulated sugar (for rolling)
1 cup confectioners’ sugar (for rolling)
Making the Crinkle Cookie Dough

In a medium size bowl whisk together the flour, cocoa, baking powder, and salt until well blended.
In a large bowl, beat the butter and brown sugar with an electric mixer on medium high speed until light and fluffy, 3 to 4 minutes.
Add the eggs and vanilla, and beat until well combined. If necessary, scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are well blended.
Add the melted chocolate and beat until blended.
With mixer on low speed, alternate adding flour mixture and milk until just combined.
Divide the dough into quarters, wrapping each with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Baking the Crinkle Cookies

Preheat oven to 350F degrees. Line cookie sheets with parchment paper or silicone liners.
Remove portions of cookie dough from the refrigerator one at a time.
Divide the portion of dough into 16 1-inch balls.
Place each of the sugars in a shallow dish.
Roll each ball in granulated sugar and then in confectioners’ sugar to coat completely.
Place the cookies 2 inches apart on prepared baking sheets.
Bake, one cookie sheet at a time, until the cookies flatten and the tops form cracks, about 12 to 15 minutes.
Remove from the oven and place the baking sheets on wire racks to cool. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.
This recipe yields about 5 dozen Chocolate Crinkle (Crackle) Cookies

AND since I didn’t take a picture of any of these this year…. here is a little treat I made for Lucy’s K Class party last week.
White Chocolate Marshmallow Snowmen.
White Chocolate Marshmallow Snowmen
Saw the idea on the internet somewhere.
Three marshmallows on a stick. Dipped in white chocolate, with some eyes and a nose. I think pretzels would be cute for arms but I didn’t have any!

Lemonade Cookies

My SIL Jen asked for some of my favorite cookie recipes for Christmas. Soooo here’s one to start.

Lemonade Cookies

Lemonade Cookies (new to me this year but I loved them!)
from Maire Barfuss
1 cup margarine
1 cup sugar
2 eggs beaten
Pinch of salt
1/2 can thawed frozen lemon concentrate
3 cup flour
1 tsp baking soda

Mix margarine, sugar and eggs. Add lemonade, flour and soda. Drop onto cookie sheet and bake at 375 degrees for 8 minutes. (original recipe said 400 but it seemed to high of a heat for me, so I changed it). As soon as you pull them out of the oven you brush them with more lemon concentrate and sprinkle with sugar.

Butterscotch Blondies with Chocolate Ganache

A post about the kids? need to edit some pictures…..
A post about crafting? haven’t done much of that lately…. been on an editing streak lately…..
A post about photography? lots of new sessions going up over at rhondasteed.com
A post about scrapbooking? haven’t scanned any pages lately…..

So instead…. FOOD 🙂

Butterscotch Blondies with Chocolate Ganache

9 Tbsp unsalted butter, softened
1 2/3 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
1 cup packed brown sugar
2 large eggs
1 tsp vanilla
1/3 cup butterscotch chips

Preheat oven to 350. Line a buttered 8 inch square with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (not overhang) and set aside.

Whisk together flour, baking powder, and salt in a medium bowl and set aside.

Put butter and sugar in the bowl of a mixer, cream on medium speed til pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of the bowl, until well mixed. Mix in butterscotch chips.

Pour batter into prepared pan. Bake until golden brown and a cake tester comes out with a few crumbs but is not wet, 42 to 45 minutes.

Let cool slightly in pan, about 15 minutes,. Lift out and let cool completely.

While cooling, make chocolate ganache.

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Add cream over top and cook in microwave until cream gets close to boiling and whisk until smooth.

Allow the ganache to cool slightly before pouring over blondies. Start at the center and work outward. Enjoy!

Grapefruit Cookies

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Grapefruit Cookies
from Martha Stewart’s Baking Handbook
Makes 15 sandwich cookies
Grated zest of 1 ruby red grapefruit, plus 1/4 cup freshly squeezed juice
1 cup sugar
1 cup all purpose flour plus more for dusting
3/4 cup cake flour (not self rising)
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter at room temperature
2 large egg yolks

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the grapefruit zest with 1 Tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder and salt; set aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter and remaining sugar on a medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until combined, scraping down the sides of the bowl as needed. Beat in the reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.

Turn out the dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic and refrigerate until firm, about 30 minutes.

On a lightly floured work surface, roll out the disk to 1/8-inch thick. Using a 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on the prepared sheet. Bake, rotating sheet halfway through, until the edges are golden 18 t o20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

Using an offset spatula, spread 1 Tablespoon filling onto the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Grapefruit Cream filling
1 stick (1/2 cup) unsalted butter, room temperature
2 cups confectioners sugar
1 TBSP honey
3 Tbsp freshly squeezed ruby red grapefruit juice

In the bowl an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the honey. Add juice, 1 Tbsp at a time filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

63. Cheesecake Thumbprints
64. Peanut Butter Sandwich Cookies
65. Peanut Butter Filling
66. Grapefruit Sandwich Cookies
67. Grapefruit Cream Filling
68. Nut Crescents
68. Lemon Sugar Snap Cookies
69. Graham Cracker Cookies
70. Black and White Cookies
71. Oatmeal Raisin Cookies
72. Double Chocolate Brownie Cookies
73. Anise-Almond Biscotti
74. Devil’s Food Cake
75. Mint Chocolate Ganache

Baby Shower: Cookies and Milk

Cookies and Milk.
(these aren’t the best pictures but it was late and I was in a hurry!!)
I saw this idea for a baby shower theme and LOVED it. And lucky I was lucky enough to plan a baby shower for my sweet friend Jenna. Here she is with her sweet 4 day old Colby (isn’t he a doll!)
DSC_0436bw
I asked Jenna and she said yes! And I used this opportunity to make a whole lotta cookies from the MSBH for my challenge 🙂 I did 12 recipes (including the fillings)

For cookies we had:
My favorite Chocolate Chip Cookies (not from the MSBH)
DSC_0008
Anise-Almond Biscotti
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Double Chocolate Brownie Cookies
DSC_0007
Oatmeal Raisin Cookies
DSC_0004
Black and White Cookies (which never got the black and white icing cause I ran out of time!)
DSC_0001
Graham Cracker Cookies
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Lemon Sugar Snap Cookies
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Nut Crescents
DSC_0009
Grapefruit Sandwich Cookies
DSC_0011
Peanut Butter Sandwich Cookies
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Cheesecake Thumbprints
DSC_0002
And my friend Teale brought over some Ginger Snaps too.

For milk we had:
Soy, Vanilla, Chocolate, Strawberry and White.
(mmmmm milk!)
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And Reg brought home some flowers and chocolate bar to help with my bad day 🙂
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The whole table
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Icebox Shortbread

Well hey there.
We’ve been enjoying December.
Baking lots.
Spending time with family

Icebox Shortbread
2 sticks (16 Tbsp) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tsp vanilla
1/2 tsp salt
2 cups all purpose flour, plus more for rolling
1. With an electric mixer, beat butter, sugar, vanilla and salt until very smooth. With mixer on low speed, add flour, mixing just until dough forms.
2. Diuvide dough in half and place each half on a piece of lightly floured parchment or waxes paper. Using the paper so the dough doesn’t stick to your fingers, gently roll each half into 1 1/2 inch diameter log. Wrap logs tightly in the paper, twisting ends to seal. Keep in freezer or fridge.
3. Preheat oven to 350ºF. Unwraps logs wutg a serrated knife, cut dough into 3/8 inch thick slices. Place slices on baking sheets, about 1 inch apart.
4. Bake, rotating sheet shalfway through until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets, 1 to 2 miknutes. Transfer cookies to a wire rack to cool completely.

mmmmmmm.
Regan is off school until January 2nd.
And I am going to enjoy EVERY moment I get to be with him.
Hope you are enjoying your Christmas season thus far too.