Cookies ‘n’ Cream Cookies

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I know I have professed my love for all things cookies ‘n’ cream on my blog before, but let me reiterate: I LOVE COOKIES ‘N’ CREAM. It’s my favorite ice cream flavor. Oreos are my favorite cookie. It can do no wrong. So much so that I’ve always dreamed of having a dalmatian because, well, duh. And I’d name him or her Cookie. Too bad dalmatians are not the sweetest of dogs. But I digress. Here’s today’s recipe!

Cookies ‘n’ Cream Cookies
Recipe source: Lil’ Luna
Print Recipe

1 cup brown sugar
1 cup sugar
1/2 cup butter
1/2 cup oil
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1-1/2 cups white chocolate chips
1 cup chopped Hershey Cookies N Cream bars

1. Preheat oven to 350F. Line two cookie sheets with parchment paper.
2. Cream butter, oil and sugars. Add eggs and beat until fluffy.
3. Add all remaining ingredients and mix thoroughly.
4. Scoop Tablespoon-sized balls of dough and place on cookie sheets. Bake for 7-9 minutes, or until edges are slightly browned.
5. Remove from oven and let the cookies sit for 5 minutes, then remove to wire racks for complete cooling.

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Lily (A Rhubarb Rhapsody) - February 22, 2014 - 7:03 pm

Oooh! Cookies n Cream overload (which is a great thing!). I agree cookies n cream is such a winner for pretty much any occasion or age.

Annie - February 24, 2014 - 1:05 pm

Thanks for the comment, Lily!

Triple Chip Cookies

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I love a good, classic chocolate chip cookie. I love it even more when the ingredients involve three different kinds of “chips.” These beauties include chocolate chips, semisweet chips, and white chocolate chips. They also include cinnamon. I know. I raised my eyebrow, too. I mean, these aren’t snickerdoodles — so why the cinnamon?! But trust me, it works. These cookies were so great!

Triple Chip Cookies
Recipe source: Cinnamon Spice & Everything Nice
Print Recipe

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups (3 sticks) butter, softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts or pecans [I left these out; not a fan of nuts in cookies!]

1. Preheat oven to 375° F. Line 2 cookie sheets with silpats or parchment paper.
2. In a large bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
3. In a large separate bowl beat butter with both sugars together on low until creamy about 1 minute. Beat in eggs and vanilla extract.
4. Gradually beat in flour mixture 1/4 at a time. Stir in all the chocolate chips and nuts.
5. Drop dough by level 1/4 cups 2 – 3 inches apart onto the baking sheets. [I used an ice cream scoop for this - it worked great!]
6. Bake for 12 – 14 minutes or until light golden brown around the edges. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

Store in tightly covered containers in a cool, dry place up to 5 days. Makes about 24 large cookies.

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Katrina @ Warm Vanilla Sugar - February 18, 2014 - 8:23 am

The more chocolate in a cookie the better!! These look great!

Annie - February 18, 2014 - 9:32 am

Thanks, Katrina!

Graham @ Glazed & Confused - February 18, 2014 - 12:39 pm

I could probably eat 70 of these. The intersection of all of those chocolates is right up my alley!

Annie - February 18, 2014 - 7:19 pm

I ate far too many! Thanks for the comment, Graham :)

Lily (A Rhubarb Rhapsody) - February 18, 2014 - 10:40 pm

I’m a big fan of using the whole chocolate rainbow in baking. These sound wonderful, the addition of cinnamon was a great idea! I love nuts in cookies so I’d probably add the pecans too.

Annie - February 19, 2014 - 7:19 am

Thanks for the comment, Lily!

Valentine’s Day Ideas 2014

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Valentine’s Day is a week away!! Here are some ideas if you’re looking to make a sweet treat.

1. Tootsie Roll Fudge
2. Chocolate Mayonnaise Cupcakes
3. Red Velvet Cake
4. Pink Ombre cake
5. Pear-Raspberry Heart Pies
6. Mini Cherry Cheesecakes
7. Bee Mine Cookies
8. Red Velvet Cupcakes
9. Neapolitan Rice Krispie Treats
10. Brownie Bites
11. Buckeye Bites
12. Conversation Heart Cake
13. Cherry Chocolate Kisses
14. Heart Cookie Cake
15. Conversation Heart Cookies
16. Black & White Heart Cookies
17. Mini Valentine Cupcakes
18. Conversation Heart Marshmallow Cookies
19. Pink Heart Cookies
20. White Chocolate and Cherry Shortbread Cookies

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Heart Cookie Cake

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I took a family law class last semester (and I’m in another this semester) and the main lessons we all learned are as follows: everyone is going to get a divorce and every couple is going to end up hating each other.  Alright alright, that’s a little harsh, I know.  But when you spend an entire semester learning about the dissolution of marriage — and reading cases about husbands and wives fighting all the time over everything, it’s hard to be overly optimistic when you hear wedding bells ring.

I think the biggest thing we learn in law school is to be risk adverse. Prepare. Prepare some more. Think ahead. Cover your ass. And as my contracts professor once said, “You need to be pessimistic – all the time. You need to think of the worst case scenario and how you’d handle it.”  When I decided to make this cookie cake, I wanted to write something funny on it — that best encapsulates Valentine’s Day and my ever-increasing risk-adverse way of thinking.  And so the “get a pre-nup” cookie cake was born. ;) Hurrah for love and marriage and rainbows and butterflies! But get a pre-nup. Just sayin’.

Chocolate Chip Cookie Cake
Recipe source: dineanddish.net
Print Recipe

1 cup butter
1/2 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour, plus 4 tablespoons flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

1. Beat butter and sugars together.
2. Add eggs and vanilla.
3. Mix flour, salt, baking soda, and cream of tartar.
4. Add dry ingredients to the batter and mix until well blended.
5. Stir in chocolate chips.
6. Spread dough into a large heart-shaped pan (I bought mine at Target).
7. Bake for 20 minutes at 350 degrees.

*I decorated the cake with store-bought frosting. You could always make homemade buttercream if you’d rather use that. Also, I would highly recommend placing your heart-shaped pan onto a cookie sheet — and putting both in the oven. Why? Because your giant cookie is likely going to bake up and over the edges of your heart pan — and you want the cookie sheet to be able to catch the overflow. Mine overflowed a bit — and if it happens to you, don’t worry. Just trim the excess, overflowed cookie off with a knife. No one will know any different. :)

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Krista - February 6, 2014 - 8:04 am

Hilarious!

Katrina @ Warm Vanilla Sugar - February 6, 2014 - 9:03 am

BAHAHAHAHA this is so freaking funny. Happy Valentine’s Day to you!!

Graham @ Glazed & Confused - February 6, 2014 - 9:46 am

Absolutely hilarious! Nothing’s better than a good ole cookie cake.

Lily (A Rhubarb Rhapsody) - February 6, 2014 - 7:30 pm

That really made me burst out laughing! Oh man, I wish I had some engaged friends to give one of those to. Absolutely love it. My parents divorced when I was 8. I’m married but I know it’s always good to have a back up plan! ;) Life rarely goes to plan, and you’re asking for trouble if you completely rely on someone else. I don’t like to think of it as being pessimistic.. just prepared!

Laura @ Laura's Culinary Adventures - February 11, 2014 - 1:22 pm

I have seen a fair number of Valentine’s Day cookies on blogs this month, but this one is definatly unique :)

Annie - February 11, 2014 - 1:28 pm

Thanks, Laura :)

Bee Mine Cookies

DSC_7385x900I love bees. I love hearts. I love the color combination of light blue + red. And so these cookies were born! I used large heart sprinkles made by Wilton (check your local craft store for them). I bought the pressed sugar bees online. And I used a heart cookie cutter that is about 3.5 inches wide (though any size would work). The sugar cookies were made using my grandmother’s recipe (listed below) and the royal icing recipe is from Annie’s Eats (also listed below).  I outlined and flooded the cookies with light blue icing.  When the icing had dried enough, I piped the “Bee Mine” text and buzzy bee flight lines onto the cookies using black royal icing.  The bees and hearts were “glued” on using royal icing. Enjoy — and please let me know if you have questions!

Omi’s Sugar Cookies
Print Recipe

1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).

I ended up with about 18 heart cookies out of this recipe.  The yield will depend on how large your cookie cutter is.  If you need to make a lot of cookies, I suggest doubling the recipe.

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water
Blue food coloring (I used Wilton gel – in sky blue); black food coloring (I used AmeriColor’s Super Black)

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

You may need to make another batch or two of royal icing, depending on how many cookies you are making.  Dye most of your icing blue — and dye a small amount of icing black for the text and bee lines.

If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.

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Stephanie - February 4, 2014 - 6:41 pm

Annie, those are so cute! Thanks for all the great ideas. :)

Kelly @ A Side of Sweet - February 4, 2014 - 11:52 pm

Lovely as always lady! I wish I was patient enough to create such beautiful things!

Annie - February 5, 2014 - 7:18 am

Thank you, ladies!!