Dark Chocolate No Bake Cookies

This is a cookie that my husband asks that I never make again.  Why?  Well, because he loves them, and would eat the entire plate.  They are entirely too addicting.  2014-05-04 04.05.52

The Ingredients for this are simple.  You probably have most of them in your kitchen.

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Here’s what you’ll need.

  • 2 cups granulated sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 4 TBS Dark Chocolate cocoa powder
  • 1/8 tsp kosher salt
  • 3 cups quick rolled oats
  • 1/2 cup peanut butter
  • 1 tsp vanilla

2014-05-04 02.08.58Combine the sugar, butter, milk, cocoa powder and salt in a saucepan over low heat.  Bring mixture to a rolling boil, stirring the entire time.  (This will take a while, but it’s worth it!)  Boil for about a minute and a half.2014-05-04 02.22.30Remove from heat.  Add the peanut butter and vanilla, stir until it’s combined.  Then add your oats.2014-05-04 02.23.19If only you could smell this.  Oh man.2014-05-04 02.24.08Spread out a piece of waxed paper.  Scoop generous portions onto the paper.  2014-05-04 02.24.21I like to use a small cookie scoop, it’s a little neater this way, and you get a pretty uniform batch of cookies.2014-05-04 02.27.23  Now this is the hard part.  You have to (or at least should) wait for them to cool and set.  It’s no fun being patient, but you can clean up while your waiting.  (AKA, scrape the pan and lick the spoon.)2014-05-04 19.12.51They’re good any time of the day.  Even for breakfast with your coffee.  What?  They have milk and oats in them!




Double Chocolate Peppermint Spritz cookies

I have a love/hate relationship with spritz cookies.  I love them when I can actually get them to extrude correctly.  Most of the time it takes about 10 or 100 tries before they come out right, and then the dough runs out and I have to reload and start the process all over again, thus the hating them part.  They’re such a cute cookie, especially when you add a fun and bright color to the dough.  Not to mention that they are the perfect size to eat and lose track of how many you’ve eaten because they’re addicting.  I saw this version and knew that I had to try them since they were CHOCOLATE!!!  Yes, please!!

What you need:

  • 3/4 C. semisweet chocolate chips
  • 1/4 C. butter cubed
  • 1/2 C. packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 C. all-purpose flour
  • 1/8 tsp baking soda

For the glaze:

  • chocolate chips or bar etc.
  • peppermint oil
  • shortening (optional)

How you make them:

In a large microwave safe bowl, melt chocolate chips; stir until smooth.  Stir in butter, brown sugar, eggs and vanilla.  Add flour and baking soda and mix well.

Cover and refrigerate for 30 minutes or until easy to handle.

Using a cookie press fitted with the disk of your choice, press dough 2 inches apart .  Bake at 375° for 7 minutes.

Cool completely.  Meanwhile melt your chocolate, add a few drops of peppermint oil.  Use a small amount of shortening (if desired) to thin the chocolate.  Drizzle over cookies.  Let dry.

soft sugar cookies

I really like soft sugar cookies.  The crunchy ones are good too, don’t get me wrong, but there’s just something about a light fluffy sugar cookie.  This recipe certainly yields a nice airy cookie.  It’s an easy recipe, great for making with the kids.  The recipe suggests that you refrigerate the dough overnight, but I didn’t I just put it in for a couple of hours and it was just fine.  They’re great with or without frosting.

What you need:

  • 1 cup margarine
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
How you make them:
  1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
  2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
  5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

Raspberry Almond Shortbread Thumbprint Cookies

My husband loves thumbprint cookies, he grew up making them with his mom.  I guess it’s a combination of the flavor and the memories. I’ve never been one for fruit/jam cookie, so it’s not one that I usually make.  When I asked him what some of his favorite Christmas cookies were this was the first cookie he mentioned.  Although the one that he grew up with wasn’t shortbread and the cookie was rolled in nuts before the thumbprint and jam were added.  I found this recipe and thought I’d give it a try.

The ingredients are simple.  All you need is…

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam  (apparently this didn’t make it into the picture!)

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets.
  3. Get a small helper or two to assist with step 4.
  4.  Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
  5. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  6. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Everyone enjoyed these.  I hope you do too.

My top five…

I am linking up with my friend Jackie, who asked me to participate in a top five for 2011 on her blog JackiesRandomThoughts.

So I typically share things about crafting and sewing.  As I began to think about what I could do a top five list on, I quickly lost all ideas that seemed remotely interesting.  No one really wants to hear a list like “Top things I thought would never happen that happened in 2011…1. I turned thirty, 2. I had a third child, 3. We bought a minivan”  and so on, you get it not so exciting.   I thought about books? No, my selections are not so interesting.  Music?  Too hard to narrow down.  Cooking?  Hmm…cookies??  Yes!  How about favorite cookies or cookies that I really want to make??  That’s it!  So, my top five list is…

Top five Christmas cookies that I want to make before Christmas 2011…

They’re in no particular order yet, because I haven’t tried them.  I will be sharing the recipe and a picture with you over the next week or two as I make them.  I will let you know my favorite once I’ve tried (and probably eaten way too many of) each one.

Blueberry Muffins

This morning, we had snow…again.  What do you need besides a lot of coffee on a cold morning???  How about a blueberry muffin that’s loaded with blueberries and topped with a fragrant lemon sugar topping??

I saw this recipe and knew immediately that I needed to make it.  I was not disappointed!!  It came from America’s Test Kitchen, they have lots of free recipes on their website.  The following is one of them.

The Best Blueberry Muffins

Lemon Sugar Topping

1/3 cup sugar

1 1/2 teaspoon of grated lemon peel


2 cups fresh Blueberries

1 1/8 cups sugar; plus 1 teaspoon

2 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

4 tablespoons unsalted butter (melted)

1/4 cup vegetable oil

1 cup buttermilk

1 1/2 teaspoons vanilla extract

1. For The Topping

Stir together sugar and lemon zest in small bowl until combined; set aside.

2. For the muffins

Adjust oven rack to the upper middle position and heat oven to 425 degrees.  Spray muffin tin with nonstick cooking spray or insert muffin cup liners.  Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.  Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes.  This will cool while you prepare the batter.

3. Whisk flour, baking powder, and salt together in large bowl.  Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in butter and oil until combined.  Whisk in buttermilk and vanilla until combined.  Using a rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until moistened.  (Batter will be very lumpy with few spots dry flour; do not over mix.)

4.  Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should fill cups and slightly mound).  Using a spoon push a teaspoon of cooked berry mixture into center of each mound.  using a chopstick or skewer, gently swirl berry filling into batter.  Sprinkle lemon sugar evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17-19 minutes.  Cool muffins in tim for 5 minutes and then transfer to wire rack until cool.