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Posts Tagged ‘cookies’

 

This here is a recipe I found deep in the pages of one of Mother Lovett’s recipe books. You know, those crazy-beautiful books from the 1950’s that have yellow pages? I wrote about them a few weeks ago. They certainly are a treasure to me.

 

 

Since I know no restraint when it comes to cream cheese, I figured I would LOVE this recipe. Anything to make my inner thighs jiggle more and begin stretching the seam of my pants.

 

 

Oh wait. That already happens.

 

 

This time I don’t just have butter. I have cream cheese.

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Ingredients in the morning sunshine.

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Creamed butter and cream cheese.

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This went into my mouth. Suprised?

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This is obviously your first time visiting. 

 

 

 

 

 

 

 

 

 

 

And I also licked this clean.

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It was delicious.

 

 

 

 

 

 

 

I used milk chocolate chips. Not dark.

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Because I hate anything that is deemed ‘good’ for me just really love milk chocolate.

 

 

 

 

 

 

 

Ready to go in the oven.

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The finished product.

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 Can I tell you a secret?

 

Thanks. Don’t tell anyone.

 

 

 

 

I didn’t like these cookies. They were not sweet enough for me. Which, luckily for you, means that you would most likely love them. I have the sweetest teeth known to man.

 

 

 

 

My husband and brother LOVED them. 

 

They are also the kind of people that sometimes find certain desserts ‘too rich.’

 

 

 

Yeah. Those people.

 

 

 

Ugh. They are luckily they are family.

 

 

I just don’t get the concept. There has never been anything too sweet or too rich for me.

 

 

I wanted to throw these cookies out. That led to a giant fight, because my husband suggested I was wasting food.

 

 

He obviously has not looked at my thights, butt, hips, stomach, and arms.

 

 

 

 

So, in my honest opinion, these did turn out perfectly. I think most of you would absolutely love them, so I urge you to give them a try. They do have a slight sweetness to them just not enough for my whacked out tastebuds.

 

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Cream Cheese Chocolate Cookies

1 cup butter

3 oz of cream cheese

1 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 tsp salt

1 cup chocolate chips

 

Preheat oven to 350.

Cream butter, sugar, eggs, and cream cheese together. Add vanilla and mix. Stir in flour and salt, just until blended. Fold in chocolate chips.

 

Bake for 8-10 minutes or until edges are golden brown. The cookies will remain light in color.

 

 

 

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Looking for the Glo Bar Winner?

 

 

Don’t know much about Mother Lovett – my deaf, blind, bossy and utterly hilarious grandma? She is funnier than a cross between Everybody Loves Raymond and Seinfeld.

 

You can find out more about her here, here, here, and here.

 

 

I loved hearing about the dialogues with your own grandmother (or mother!) in my weekend recap. I could laugh for hours reminiscing our Mother Lovett stories. Such as the one below – one for the history books.

 

 

 

Summer 2008, pre election.

 

Me: How are you, Grandma?

ML: Oh. I’m not great. I’m all in.

Me: Why is that?

ML: There is nothing on TV! I tried to watch the story but even that wasn’t on.

(for the record, ‘the story’ refers to The Young and The Restless, for which, my entire life, I have heard about as if the characters are her friends.)

Me: Oh that’s right, the election coverage is on.

ML: Yes. All I hear is Omaha, Omaha, Omaha. There is nothing else on but Omaha. I just want to watch the story.

Me: Omaha?

ML: Omaha! The man running for president!

 

 

 

Enough said.

 

 

 

 

 

 

Orange cookies are one of my mom’s favorite cookies that Mother Lovett and I would bake at Christmastime. We didn’t always make them. The last couple of years we made them because since she could not see, hear, and successfully walked around with 4 blockages in 3 arteries for 20 years, I ran the show.

 

 

 

Her recipe called for shortening. I used butter.

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Big mistake. I tried not to use shortening because it just seems so…fatty. And filled with bad, fake…stuff. And I know this is surprising, given some of my favorite recipes.

 

 

 

 

Oranges.

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I always zested the oranges for Mother Lovett when I was younger, and now I know why.

 

 

It is a huge pain in the arse. 

 

 

 

We aren’t talking a tiny bit of zest here. 

 

 

 

 

We are talking the zest of 4-5 oranges.

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For the cookies, and the glaze.

 

 

 

 

Why does it taste so bad, but make food taste so good?

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The world will never know.

 

 

I probably shouldn’t say that because I’m sure one of you can google it. 

 

 

 

 

 

 

Juiced those babies all on my own.

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Freshly squeezed. 

 

 

Into my mouth. 

 

 

Err..the bowl.

 

 

 

 

 

I have an old-school juicer that was Mother Lovett’s, but I couldn’t find it.

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So I jabbed these babies with a fork and let their flesh runneth dry. 

 

 

 

Does that make sense? Did I even say it right?

 

 

 

 

Discard the seeds!

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No one wants a cookie with a hugh jass citrus seed inside. Especially me, cause I don’t want no orange growing inside my belly.

 

 

 

 

I really don’t talk like that. In fact, when my husband reads this post, he will probably scold me for even typing like that.

 

 

 

He like to remind me to say ‘I’m doing well‘ instead of ‘I’m doing good.’ For all of you wives out there, I’m sure you just love when your husband corrects things like this, right?

 

 

 

Not. It drives me batty. Do you hear that hubs? Stop. It’s annoying. Kind of like your treasures that are in our beautiful home.

 

 

 

 

 

I used buttermilk in the cookies.

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I used buttermilk that expired on 9/15/09.  But I promise I did it in respect of Mother Lovett. She had a plethora of expired items, such as soy sauce that expired in 1978, yellow mustard that expired in 1999, and Campbell’s soup that expired in 1985. 

 

 

Soup is a CANNED GOOD. Do you have any idea how long it takes for that to expire?

 

 

Oh well. At her house we all just slathered that yellow mustard on our chipped ham sandwiches and partied like it was 1999. Even though 1999 was almost 10 years ago.

 

 

 

 

 

 

Zest in the batter.

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Cookies ready to go in the oven.

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I should mention these are more of a ‘cake-like’ cookie. Like the pumpkin chocolate chip cookies from last month.

 

 

 

 

I set the extra batter aside so I could use my mixer to make the glaze.

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Freshly squeezed orange juice and powdered sugar. And zest.

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That’s IT. So simple and so, so delicious.

 

 

 

 

Almost thick enough – better add some more sugar.

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Ahhh…perfect.

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‘Cake-like’ texture.

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After the glaze is brushed on, it dries and slightly ‘cracks.’

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Tastes like Christmas.  I would be lying if I told you I didn’t eat the glaze by the spoonful.

 

 

 

 

I didn’t eat the glaze by the spoonful.

 

 

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Orange Cookies

1 cup shortening

2 eggs

2 cups sugar

4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 1/2 cups fresh orange juice

zest of 4-5 oranges

1 pound powdered sugar

Preheat oven to 350.

Cream shortening, sugar and eggs until fluffy. Sift flour, baking soda and powder, and salt. Add dry ingredients to wet, alternating with 1 cup of buttermilk, beginning and ending with flour. Add 1/2 cup of orange juice and half of orange zest. Drop on greased cookie sheet. Bake at 350 for 8-10 minutes.

For glaze, begin with remaining orange juice and zest in mixing bowl. On low speed, add powdered sugar in 1 cup increments until it reaches desired thickness.

Glaze cookies while still warm. Let glaze dry.

 

 

 

 

Enjoy these cookies.

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And each time you make them, think of all the 8 month old oranges I had to zest as a kid.

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Drooling.

 

That is what I am doing just thinking about these amazing cookie bars.

 

This is another recipe off of Picky Palate and I really think that Jenny may be a genius. I must admit that I did not follow her suggestion of preparing the cookie doughs ahead of time and just made them right before. Big mistake. I kicked a few cabinets and sweat for a few hours as I washed my mixing bowl 3 times, but it is TOTALLY worth it. Promise.

 

 

These are absolutely amazing. Huge understatment.

 

 

 

She recommends used store bought sugar cookie dough.

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I wanted to make my own, but thank goodness I didn’t because these took a looooooooong time to make. But make sure you set the cookie dough out ahead of time, or else it is impossible to play with.

 

 

 

These may be a couple of finger marks – made out of frustration.

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First up is the double chocolate-chip layer. WOW is this RICH.

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She recommends only making half of the recipe, but I made the entire thing. I figured I could fill up the cookie jar, which is already empty again. This morning, my husband asked me ‘who ate all the cookies?’

 

 

Like I really have a good answer for that. We live alone. No pets. No kids. Just turkeys and framed wrestlers. How embarrassing.

 

 ‘Ummmm, I may have eaten a few cookies…’

 

 

That’s also quite the understatement. It’s not even funny.

 

 

 

This is just one tiny corner of my kitchen after the first cookie dough was made.

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 Talk about a mess.

  

 

 

 

Here is what the first layer of cookie dough looked like. 

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And then the second – double chocolate chip – over the sugar cookie dough.

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It was hard to get a clear picture of the dough because it was THAT dark.

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 Doesn’t it almost look like ice cream??

 

 

 

 

 

 

The next layer was peanut butter cookies – and I was rebellious and used natural peanut butter.

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More specifically I used Naturally More, which has flaxseeds in it. I thought it would add a nice crunch, and it really did.

 

 

 

 

 

 

The last batch was good ol’ chocolate chip dough.

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My mom would kill me if she saw that imitation vanilla. She always uses the good stuff. Mother Lovett actually used the imitation.

 

There is a reason I use the imitation.

 

 

One time my husband saw me add vanilla to a french toast mixture. He makes french toast using whole wheat english muffins and egg whites (very yummy). He makes this almost every morning. We once went through a bottle of vanilla in 3 days. He said he had to been adding it to his egg whites.

 

 

I caught him making it one time and watched him pour $2.00 worth of vanilla into the mix.

 

He doesn’t get it.

 

 

 

 

This looks like a wave of cookie dough crashing over the shore.

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And here is my leftover dough – which was promptly used. 

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 And consumed.

 

 

 

 

 

 

 

Four layer cookie bars. Wow.

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Still drooling.

 

 

 

 

Melt a bit of chocolate on top and you’re ready to go.

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Check over here for the recipe, because it is very long and I’m too hungry to type. 

I don’t have any more words.

 

 

 

 

 

Oh yeah, except that the cookie jar WAS full.

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I have proof. That’s even more embarrassing.

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One day, my husband whined ‘can’t you make any healthy cookies?’ with a very pouty look on his face. So cute and so pouty that I had to try and come up with something.

 

I love peanut butter cookies, and he loves chocolate chip, so I combined them into one, made with whole wheat flour.

 

 

Now I DO use regular sugar, as I do not really believe in using such an enormous amount of a sugar substitute.

 

 

A cookie is a cookie is a cookie, and either way, we shouldn’t be consuming 10 of them at once, whether it be made with real or ‘fake’ sugar. Right?

 

 

I apparently never remember that, and also like to think ‘the more, the merrier’ applies to food.

 

 

Yum.

 

 

 

I start with 100% whole wheat flour, which does add a nice, nutty taste.

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This is our favorite peanut butter by far, and you must try it. 
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It gives an additional ‘crunch’ to the cookies because it had flaxseeds in it.

 

 

 

 

 

 

Ahh, more texture. 

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I rescued this 1/2 cup then proceeded to eat the entire jar with my fingers.

 

 

 

 

 

The more, the merrier!

 

 

 

 

 

Don’t ya’ll just love packed brown sugar lumps?

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This mixture is sugar, butter, and peanut butter. 

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 It just cries out, ‘eat me!’

 

 

 

 

 

 

I add some dark chocolate chippers.

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And scoop out tiny lumps with my hands. 

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Yes, my hands are clean. Weirdo.

 

 

 

 

 

My husband loves these, while I prefer my cookies to be a bit more….chewy.

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I wouldn’t consider these dry, but I don’t think they can be classified as soft. What do we call them, then?

 

 

 

 

A confession: I’m still opening the oven door mid-bake. Still.

 

 

 

I have no patience. .

 

 

 

 

It’s just so exciting!

 

 

 

 

 

 A plate o’ goodies.

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 These will disappear in about 4.7 seconds.

 

 

 

 

 

 

Delectable. 

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Is that a word? I thought it was, but when I typed it, it didn’t look correct. Someone please alert me if it isn’t. And please find a better word to describe these cookies. You can be my own personal thesaurus.

 

 

 

 

 

Let me know if you like. 🙂

 

 

 

 

 

Whole Wheat Peanut Butter Chocolate Chip Cookies

 

1 1/4 cups 100% whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 stick butter

1 egg

1 teaspoon vanilla

1/2 cup sugar

1/2 cup brown sugar

1/2 cup natural peanut butter

1 cup chocolate chips

 

Preheat oven to 350 degrees.

 

Beat butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, mixing until combined.

 

Add in the dry ingredients and mix on lowest speed. Fold in chocolate chips.

 

Place spoonfuls of dough on cookie sheet at bake at 350 for about 10 minutes. 

 

 

Let cool before eating. Or not.

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‘Tis The Season.

For pumpkin.

 

Ok I am jumping on the bandwagon a bit late. For real. Starbucks started September 1st. 

 

Sidebar: I SWEAR last year in October, BEFORE Halloween, one of the radio stations started playing Christmas music 24/7. I think it is a competition, who can start playing it the earliest. When does your holiday season begin? For me, HOLIDAYS start sometime in November. CHRISTMAS starts after Thanksgiving. I may have shopped before, but I love to enjoy Thanksgiving, then Christmas.

 

For me, pumpkin starts now.

 

I made some pumpkin chocolate chip cookies. So delish. They are like tiny cakes.

 

My husband doesn’t like pumpkin. I hear it’s a fairly common thing? I cannot relate.

 

I use this in my cookies:

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For those of you that cannot tell what that is (due to my lack of education on taking photos), it is Pumpkin Pie Spice from Trader Joe’s.

 

 

I also really like to use Trader Joe’s canned pumpkin.

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But in this case I used Libby’s.

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I do love all things pink. 

 

 

 

This time, I used white flour, unlike here.

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I also added cinnamon with that pumpkin spice.

 

 

I also use half a banana. Because I like them.

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This is the pumpkin mixture pre-flour addition:

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I wanted to gobble it up.

 

 

Do you know what drives me crazy? When Giada and Ina and Paula don’t scrape the bowl and whisk clean. I am sure they do when they’re not filming. But when I’m watching and they pour the batter in the pan/sheet, etc, it drives me batty that they leave batter in the bowl. A good amount of it, too.

 

My mother and grandmother would kill them.

 

 

I wanted to lick this clean:

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Who is saying I didn’t?

 

 

I added some chocolate of course.

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Don’t you just want to eat that dough ball – raw eggs and all?

 

 

As we all know, I’m a cheater:

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I also don’t use a cute little scooper to put the batter on the pan. I use a spoon.

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A very regular spoon.

 

 

What I am was always yelled at for doing now when I was young:

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Opening the over mid-bake. I know it’s wrong. Please skip the lectures.

 

 

 

These come out perfectly, like small cake-like lumps full of chocolate.

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This baby with all the chocolate is mine. 

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Pumpkin Chocolate Chip Cookies

 

2 eggs

1 cup sugar

1/2 mashed banana

1/2 cup canola oil

1 cup canned pumpkin

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1 cup chocolate chips

 

Preheat oven to 350. Beat eggs and sugar until light and fluffy. Stir in oil, pumpkin, banana and vanilla. Stir in dry ingredients. Fold in chocolate chips. Bake for about 12 minutes.

 

 

 

Ahhhhh…peace.

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The bad news: the cookie jar is almost empty again. There are only 2 of us in the house, and we know who doesn’t like pumpkin. Crap.

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