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Category Archives: Cookies

Microwave Peanut Butter Cookies

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For some reason I’ve never had the urge to make one of those quick and easy chocolate mug cakes that are done in the microwave.  I’ve saved recipes for them, thinking it sounds like a fun idea, but I guess it seems like too much work to mix up the ingredients for such a small cake. Especially since I know I’d have to do it at least twice in a row to satisfy my sweet tooth-lol.

But a microwave cookie?  I had to try that.  (Don’t forget my second favorite food group is “Cookies,” with “Dip” being the first-haha.)  The original recipe was for a single cookie but I don’t keep a carton of Egg Beaters on hand and didn’t want to measure out a single tablespoon of egg white from a real egg, so I just multiplied the recipe by four to use a whole real egg (I’ve got mad baking mathematical skillz and knew that a whole egg = 1/4 cup or 4 tablespoons, just like I know how many ounces is in a cup of flour & sugar so that I don’t have to use measuring cups!).  This yielded four cookies, which is totally preferable to one cookie in my world.  :D

Dennis and I split the cookies and both loved them!  They are soft and chewy and totally hit the sweet spot. So simple and you don’t even have to turn on the oven.  Now that’s a summer dessert I can get behind. Extra bonus for those with food allergies: these are naturally gluten and dairy free!

Microwave Peanut Butter Cookies

Printable recipe
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½ cup (4 ¾ oz) creamy peanut butter
¼ cup (2 oz) brown sugar, packed
½ teaspoon baking powder
1 large egg

Use a fork to mix the peanut butter and brown sugar together in a small bowl. Stir in the baking powder until completely incorporated. Mix in the egg until batter is uniform, thick & smooth. Remove ¼ – 1/3 of the batter and place on a small microwave-safe plate. Press into a thick cookie shape about 2″ in diameter and microwave 1 minute. Allow to cool while repeating with remaining batter. I preferred these when just a little warm.

Makes 3-4 large cookies.

Recipe source: adapted from Carrot’s ‘n Cake

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Lemon Cream Whoopie Pies

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It’s been a year since I left the Secret Recipe Club but I’m finally back, baby! So excited! If you haven’t been around here long enough to know what the heck the Secret Recipe Club is, lemme break it down for ya. Once you’re in the club (click the link to sign up), each month that you participate, you’re assigned to another participating blog. Nobody knows who has whose blog, and everyone in the group picks a recipe from their assigned blog and makes it, then everyone posts on the same day and it’s all fun and exciting looking through the posts to figure out who had your blog and to see which recipe they picked. It’s a really fun way to visit new blogs and make recipes you might not usually try.

This month I was assigned to Chris and Amy’s blog, A Couple In The Kitchen. Aww! So sweet – a couple that cooks and blogs together! Their motto is, “The couple that sautes together, stays together.” I just love it.  The coolest thing is that they had my blog back in October of 2011 and made my Apple Cider Doughnuts, so it’s neat to finally get assigned to them in return.

I went crazy perusing their blog and pinning the recipes I wanted to try to one of my secret boards.  I’ve never made a risotto and really want to try it, so I was very close to picking their Springtime Risotto.  Their Corn and Black Bean Salsa Nachos were also calling my name, along with their Seared Scallops with Blood Orange Gastrique and Chicken Piccata.  However, my sweet tooth and curiosity drew me to their Flour Frosting and I thought I could use it as a filling in some springtime-y whoopie pies.

I’ve heard of flour frosting before and have wanted to try it for a long time, much longer than I’ve wanted to make a risotto, and I was glad to have the extra motivation to finally make it.  But let me tell you, I nearly had as much trouble with this frosting as I did with another SRC post on the whole wheat bread that would never turn out for me, even after 9 loaves. I don’t know what my problem is, but I just could not get the flour mixture right – it was always lumpy and made my frosting lumpy no matter how much I beat it (we’re talking 20 minutes people!).  Through trial and error, I devised a fool-proof way to create the smooth and fluffy frosting it’s meant to be, and while it’s a little more tedious because it involves an extra step, it’s worth the effort if you have lumpy thickened milk issues like me.  This lightly sweet frosting is incredibly light and fluffy, perfect for sandwiching between sweet, lemony cake-cookies.  Get your whoopie on!

Lemon Cream Whoopie Pies

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Printable recipe with picture

Cookies:
1 (15.25 oz) lemon cake mix
1/2 cup unsalted butter, melted
1/2 cup water
3 eggs

Filling:
¼ cup (1 1/8 oz) all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup (7 oz) granulated sugar
pinch of salt
1/2 cup (3 ¼ oz) vegetable shortening
1/2 cup (4 oz) unsalted butter, softened

Preheat oven to 350F. Line cookie sheet(s) with parchment paper and set aside.

Before starting the cookies, do the first step for the filling: whisk the flour and milk together in a small saucepan and continue to whisk constantly while cooking it over medium heat until it forms a thick paste, about five minutes. Set aside to cool completely.

Combine cookie ingredients in large bowl and beat on low until combined, about 30 seconds, scraping sides of bowl to incorporate. Increase speed to medium and beat for an additional minute. Drop 1 1/2 – 2 tablespoons of dough (preferably from a cookie scoop to make them nicely round) onto prepared baking sheet, 2 inches apart, and bake for about ten minutes or until lightly golden brown on edges and set in the center. Remove onto a wire rack to cool and repeat with remaining batter.

To make the filling, add the cooled milk and flour mixture to the bowl of a food processor fitted with the blade attachment. Add the vanilla and process until completely smooth and no lumps remain, a minute or two. (You can also beat it with a mixer but if there are any lumps, it will ruin your frosting. I couldn’t get the lumps out of mine without using the food processor.) In a large mixing bowl, add remaining filling ingredients and beat on medium-high for four minutes, then add in the flour mixture and beat together until nice and fluffy and no grit from the sugar remains, 3-4 minutes.

To make the pies, turn half the cookies over and spread about 2 tablespoons of filling over the flat side. Top with another cookie, flat side down and press lightly together.

Recipe source: a Veronica’s Cornucopia original, with the filling recipe adapted from A Couple in the Kitchen

White Chocolate Macadamia Nut Cookies

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Looky what I did! I kind of feel like a rock star, having made my first batch of cookies post-baby, and not even the bar kind. The kind you actually form the dough into individual balls before baking.  I still haven’t recovered the sleep I lost over them since devoting this kind of time to baking requires staying up at night while the baby is sleeping, but they were oh so worth it.  And who am I kidding, I do that every night anyway! :)

Mel worked hard to perfect her recipe, and the cookies are truly wonderful.  Soft and chewy, which is my favorite cookie texture, with the crunch of macadamia nuts and the complimentary sweetness of white chocolate.  Cookie perfection.

White Chocolate Macadamia Nut Cookies

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Printable recipe with picture

1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
12 ounces white chocolate chips
1 cup macadamia nuts, coarsely chopped
1 cup toasted coconut (optional)

Preheat the oven to 350F.

In a large bowl, beat together the butter, granulated sugar and brown sugar with a handheld mixer (or in the bowl of a stand mixer) until the mixture is well-combined. Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes. Beat in the salt and baking soda until incorporated, then stir in the flour until just combined; a few streaks of flour are OK. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.

Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart. Bake for 9-11 minutes and remove from pan to cool on wire racks. Repeat with remaining dough.

*Veronica’s Notes: if using unsalted butter, increase salt in the recipe to 1 1/4 teaspoons.  If your macadamia nuts are roasted and salted like mine, you might want to reduce the amount of salt. I omitted it completely since both my butter and nuts were salted. I added toasted coconut to half the batch (unphotographed because they were gone by the time I broke the camera out), and although they weren’t the classic white chocolate macadamia nut cookie, they were even better in their own class. I like both versions so I recommend you try half and half!

Recipe source: slightly tweaked from Mel’s Kitchen Cafe

Chocolate-Glazed Honey Macaroons

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Once upon a time I entered some honey macaroons into the Kansas state fair and won a  blue ribbon for them.  Then I promised you I would share the recipe.  Well I may be a bit slow, but a promise is a promise!  I thought this was the perfect time since I’m giving away a gallon of coconut oil and this recipe has some in it.  I figured one of you guys would need a lot of ways to use up that coconut oil once the giveaway was over.  (I’m still packing just in case the winner agrees to let me move in until the oil is gone. hehehe)

We have a special honey class in our state fair baking competition and I won for the cookies last year.  I had never entered the honey cookies category before, but knew from looking at past year’s cookies what I wasn’t going to do, which was a flour-based cookie.  I wanted to do something different that the other bakers hadn’t.  I did lots of brainstorming and finally decided that a honey coconut macaroon might be nice.  Luckily I found a great recipe at Gourmande in the Kitchen and all I had to do was create a glaze for them.

Less heavy than a normal macaroon, these are light, sweet, tender, and very moist.  And the coconut-flavored chocolate just puts them over the top.  I love these cookies because not only are they tasty, they also are allergy friendly (gluten-free, dairy-free) and healthy (good fat & naturally sweetened).  I do hope you enjoy them!

For more coconut oil recipes, check out my Coconut Oil Coffee, Coconut Chocolate Chunk Cookies, Vegan Gluten-Free Mounds Cake, Dairy-Free White Cupcakes, Homemade Magic Shell, and Vegan Dark Chocolate Cake Pops.

Honey Coconut Macaroons

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Printable recipe with picture

Cookies
2 ¼ cups (180 g) unsweetened shredded coconut
2 large egg whites
¼ cup (60 g) raw local honey
½ teaspoon vanilla extract
Pinch of fine sea salt

Honey & Coconut Chocolate Glaze
¼ cup dark chocolate chips
1 tablespoon virgin coconut oil
1 teaspoon local raw honey

Put oven rack in middle position and preheat to 400°F. Line a baking sheet with parchment paper; set aside.

Process the coconut in a food processor until very fine.  Whisk together egg whites, honey, vanilla, and salt until combined, then stir in the coconut until completely moistened.  Using a small cookie scoop, portion out the dough onto the prepared baking sheet, about 2 inches apart.

Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

Make the Glaze: Place the chocolate in a small microwave-safe bowl and microwave for 30 seconds at 50% power.  Stir, then repeat. Stir until residual heats melts the chocolate completely, then stir in the coconut oil and honey. Drizzle over the cooled macaroons and serve immediately, or allow to set before storing.  It takes this glaze several hours to set up, but the cookies are so moist they will  not suffer for being left out.

Recipe source: adapted from Gourmande in the Kitchen

Cranberry Bliss Cookies & Cookie Swap Recap

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Happy new year!  While most food bloggers are recapping 2012 with their top recipes, I’m totally disorganized and sharing an unseasonal recipe instead, weeks after I’d intended to.  Hey, give me a break, I still don’t have my head on straight after the hectic holiday season and still have one holiday party to go to before I’ll feel truly like I can settle back into a normal routine.

It’s been a while since I shared a recipe, and I wanted to share the yummy cookie recipe I used for  my cookie swap. I know most people are probably drinking green smoothies and training for marathons to attain lofty new year’s resolutions, but I’m going to share this cookie recipe anyway because I really don’t want to wait until next December to do it.  You can save it for next year, but if you have some dried cranberries left over from your holiday baking, why not use them up in these cookies?  I promise those you share them with won’t complain about cookie season being over.  But they might blame you for not making their goal weight loss this week.  :)

This recipe is for a super ginormous batch that makes about 9 dozen cookies, which is great if you are planning on sharing lots of cookies.  If you’d like a more moderate single batch (wuss), you can refer to That Skinny Chick Can Bake‘s recipe, which is what I used to make my ginormous recipe.

Cranberry Bliss Cookies (large batch)

*Note: the pecans need to be toasted so do this step first to avoid frustration.

Printable recipe
Printable recipe with picture

1 ½ cups (3 sticks / 12 oz) unsalted butter, room temperature
1 ½ cups (10 ¼ oz) vegetable shortening
2 ¼ cups (1 lb) sugar
2 cups (1 lb) brown sugar, packed
2 tablespoons vanilla extract
1 ½ teaspoons salt
1 tablespoon baking soda
3 large eggs
6 cups (1 lb 9 ½ oz) all-purpose flour
2 ¾ cups dried cranberries, chopped
1 1/2 cups chopped pecans, toasted
1 cup crystallized ginger, finely chopped
1 ½ lbs Ghirardelli white chips or chopped white chocolate

Preheat oven to 350ºF. Line baking sheets with parchment (I used foil this time) and set aside.

Cream butter, shortening and sugars. Add vanilla, salt, and baking soda and mix well. Add the eggs in while the mixer is running and continue to beat until well combined. Add flour and beat on low to combine. The mixer will be very full at this point so be careful to keep the flour from going over the edge before it is mixed in. Transfer the batter to a very large bowl and stir in the remaining ingredients until incorporated.

Scoop out tablespoonfuls of dough and place 2 inches apart on baking sheets. Bake for 12-14 minutes or till golden. Cool for a few minutes on baking sheet then remove to wire rack to finish cooling.

Makes about 9 dozen.

*To toast the pecans, place on a rimmed baking sheet and bake at 350F for about 4 minutes, or until fragrant and toasted. Remove and cool completely.

Recipe source: adapted from That Skinny Chick Can Bake!

***

Cookies from Kristin Moya to Devangi Raval; photo by Devangi.

I know I’m all kinds of evil, but I soon will be announcing a Postcard Project Candy Swap for February.  Don’t blame me, the people have spoken and have begged for more swapping throughout the year.  We’ll see how many actually sign up once they realize it could interfere with resolution number 1: lose weight!  lol

Red Velvet Pinwheel Cookies made by Paula Hartson; photo by Carmel Hodge.

As for the cookie swap, it was so much fun this year (OK, last year–I’m still not adjusted to this being a new year)! I added a Facebook page where we could all connect and gush about the cookies we were baking and receiving, and share pictures, and we just had a blast.

Cookies from Carmel Hodge to Paula Hartson; photo by Paula.

I toughened up and was pretty in-your-face about coming through with the cookies, whereas last year I tried to keep it totally positive. Well sometimes you gotta be tough or people will walk all over you!  Last year six people flaked out and I didn’t know what to do beyond apologize to the those who were left in the cold as I couldn’t afford to make and mail that many cookies (6×3 dozen would be 18 dozen! Yikes.).  Because of my new zero tolerance policy for flakes that I stated in the sign-up form (all flakes are blocked from future swaps), we only had 3 this year, though there were more participants.  I also clued in this year and when those three people didn’t come through with their cookies, I asked for “cookie angels”–volunteers to fill in and send extra cookies to the cookie orphans.  That worked great as there were so many who were eager to share more cookies and no one was left in the cold this year.  Apologies to those who didn’t get all their cookies last year!  I’m a better hostess now so please give me a second chance. :)

Cookies from Marlo Edwards to Paula Hartson; photo by Paula.

All in all the cookie swap was a roaring success, the highlight being raising money for kids cancer and the mixer I got as a reward (see this post if you missed all that).

Cookies from Paula Hartson who volunteered as a cookie angel for Shania Ortiz; photo by Shania.

Cookie Swap Stats:

Participants 2011: 52 2012: 72

Number of packages sent 2011: 162, 2012: 216

Number of cookies swapped 2011: 1,944 2012: 3,574

Money raised for kids cancer: $3,574 (2012 only)

Number of smiles created 2011 & 2012: countless :)

Easy Pumpkin-Chocolate Chip Cookies/Muffin Tops {3 Ingredients}


This is one of those super easy recipes that many people seem to know about, but no one knows where it originated.  While there are many online sources for the recipe, I got mine from my friend Teri, who just spouted off the short list of ingredients during a conversation about holiday baking, and I decided I had to try them myself.

Teri calls these cookies but I call them muffin tops because they truly are the texture of a muffin, not a cookie.  In fact, I’ve seen people (hi, Jorie!) use this same recipe (with and without the chocolate chips) to make full-blown muffins, so there you go.  Bake them whichever way you like and no matter what you call them, they’re delicious, and a great last minute treat to add to your holiday spread.

Easy Pumpkin-Chocolate Chip Cookies

Printable recipe
Printable recipe with picture

1 (18.25 oz) box spice cake mix
1 (15 oz) can pumpkin puree
1 (12 oz) bag semisweet chocolate chips (I used mini because I made small cookies)

Preheat oven to 350F and line cookie sheets with parchment or silpat mats.

Empty cake mix into a mixing bowl and whisk well until there are no lumps. Mix in the puree, then stir in the chocolate chips. Use a cookie scoop to portion the dough out onto the prepared baking sheets. Bake for 10-12 minutes until just firm. Remove to cool on a wire rack and repeat with remaining dough.

Recipe source: Teri B.

*******

I hope you guys have a happy Thanksgiving and if you are traveling for the holiday, travel safe!  I don’t think I’ve mentioned it before, but this is the first year since meeting my husband that we are not going to his parent’s house for Thanksgiving.  His cousin Mike (who was his best man at our wedding) got married in Jamaica and their wedding reception is this Saturday…and I’m making the cake!  It’s been crazy trying to get it baked without taking time off but I will have all Thursday and Friday to finish it so it’s all good…still…please pray for me!! lol!  If you know my track record, you know I need every bit of help I can get. :)  (If you don’t know my track record, you can see both my wedding cake failures here.)

One last note, I’m ending the fundraiser for Suzie on Saturday because she now has her hospital & doctor bills from her first hospital stay ($9,600 total) and not all of them are accepting payments–some are threatening to send her account to collections if she doesn’t pay in full.  So I’m ending it a little earlier than I planned so she can get at least enough to cover those that are threatening her.   If you wanted to help but forgot or weren’t able to before, if you are able to give even a few dollars before the fundraiser ends, I would so greatly appreciate it.  I would love it if we could reach $2,000 by Friday night!  And my offer for the carrot cake recipe still stands–I will email everyone who makes a minimum $5 donations my top-secret blue ribbon carrot cake recipe!  You can click here to make a donation.

Again, happy Thanksgiving! Have an extra bite of stuffing for me…and pecan pie too. :)

Small Batch Coconut-Chocolate Chunk Cookies {Vegan}


This month my Secret Recipe Club blog assignment was to Delicious Existence.  (Gotta love that blog title!)  On Twitter, Danielle (that’s my sister’s name, I love her already!) describes herself as a social worker, holistic health coach, lifestyle motivator and kitchen magician.  And after perusing her blog, I’d have to agree with the last two–all her wonderful vegan recipes are definitely motivating and magical!  Although not a vegan myself, I have mad love for their choice and actually try to eat vegan or vegetarian at least once a week, which isn’t too hard for me since I prefer fat and carbs (the good and bad kind :)) over meat anyway.  Over time I’ve been so wonderfully surprised how delicious & satisfying a completely meatless, dairy-free, and egg-free meal can be.

Don’t believe me?  Check out Danielle’s Herb Pinwheels, Jalapeno Popper Panini, Triple Chocolate Lust Cookies (I’m so making these!), Zucchini, Onion & One Pepper Stew, and Cinnamon Raisin Oatmeal Pie with Dark Chocolate Drizzle–just a few of the contenders for the recipes I marked to try.  I have gone vegan before and found it challenging to find enough variety, but Danielle is clearly a master.  Definitely go to her blog to get some inspiration!

I chose her coconut-chocolate chunk cookies to make for this month’s reveal, which is totally random, I know.  If it was December, they’d fit right in since that’ s the month everyone starts baking hoards of them to give away.  And these would be a great addition to your cookie tins this year!  But it’s the week of Thanksgiving and there’s not a speck  of cinnamon or pumpkin or even sweet potato in the recipe I chose.  I’m sorry, but you guys know about my obsession with coconut oil.  Did you really think I could pass up a recipe for cookies that contained not only my beloved coconut oil, but chocolate as well?  I think not.

You guys, these are so good.  Crazy good.  So good that I’m glad I kept it a small batch recipe so I could only eat a dozen at a time.  OK, so I didn’t really eat them all myself…but I did eat quite a few.  Both times I made them.  Yes, I made them twice this month, and will be making them again in a larger batch in December.  They’re so good!

The coconut flavor is perfectly balanced with the semisweet chocolate, IMHO.  You just would not believe how wonderful the coconut oil makes these cookies taste.  So much better than using an extract!  The cookies are sticky-crispy on the outside and the middles are soft & chewy-my favorite texture for a cookie, and I believe the corn syrup helps with it.  The original recipe did not call for corn syrup, but I wanted to use ingredients that most people would have in their kitchen so instead of making a flax seed egg (mixing flax meal with water creates a binder similar to egg), I decided to use something else that was sticky to bind the cookie together.  (You could also use agave nectar for a more natural cookie.) I used more corn syrup in the first batch and the cookies were a lot more chewy and a lot more crispy at the edges, and I think I’ve improved them by subbing a tablespoon of the corn syrup for milk (I used almond milk but coconut would obviously work great here), making the cookies softer but still crispy-chewy.

Whether you’re vegan or not, if you like coconut, I think you’re going to love these cookies!  If you don’t believe me take my friend Kevin’s word for it (it was his birthday and I gave him some, along with an accidentally egg-less version of this banana bread)–he cracks me up!

I call Kevin “Obiewan,” thus his Star Wars reference. :)

Thank you Danielle for sharing your fabulous recipe!  It pleases Jedi masters and padawans alike. :)

Coconut-Chocolate Chunk Cookies {Vegan}

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1/4 cup (1 7/8 oz / 52 g) virgin coconut oil, melted & cooled slightly (measured solid)
1/3 cup ( 2 ½ oz / 72 g) packed light brown sugar
1 tablespoon corn syrup or agave nectar
1 tablespoon milk of choice (I used almond)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon salt
¾ cup (3 oz / 85 g) all-purpose flour
¼ cup shredded sweetened coconut
1/3 cup semisweet chocolate chunks

Preheat oven to 350F and line a baking sheet with parchment or a silpat mat.

In a small mixing bowl combine the coconut oil, brown sugar, corn syrup, milk, and vanilla. Stir until blended, then add the baking soda and salt and stir well. Add the flour and mix well, using your hands if necessary, then stir in the coconut & chocolate, again using your hands to combine. Roll the dough into 12 (1-inch) balls, making sure there are three chocolate chunks per cookie. Place on prepared baking sheet and bake for 10 minutes, or until golden at the edges. As soon as you remove them from the oven, use a spatula to push any misshapen cookies into place so that they retain a round shape. Allow to cool on baking sheet for five minutes, then remove to a cooling rack to cool completely. Store in an airtight container or Ziploc bag.

Makes 1 dozen cookies.

Recipe source: adapted from Delicious Existence

I learned this trick from fellow SRC members Katrina & Liz–to whip any misshapen cookies back into shape, as soon as they’re out of the oven, scoot them into a round shape with your metal spatula.  Easy peasy and looks so much better!

To check out the other Group C SRC recipes, click the linky man below!  As always, thank you for being the bestest hostess with the mostest Miss Debbi!



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