Blueberry Cookies with Lemon Frosting

Goodbye winter, hello spring! While I love winter, the thoughts of warmer temperatures and flowers overrode my love for winter. On one hand, we get the warm weather. On the other, we get rain. Today, it’s been raining non stop, making it the most perfect day to stay dry and bake some delicious cookies!

With spring in our midst, I knew it was the perfect opportunity to create cookies with some of my warm weather favorites. These cookies are light, lemony sweet, and filled with succulent blueberries- a perfect way to escape the rainy weather! This recipe definitely goes on my top five list for sure. I baked these up with my twin sister. Surprisingly, it was a ton of fun. I highly suggest baking these, or any cookie, with a friend or family member!

Makes: About 30 cookies Bake Time: 12 minutes

What You’ll Need

1 cup of unsalted butter, softened at room temp

1 cup of white sugar

2 large eggs

1/2 cup of milk

2 teaspoons of vanilla extract 

2 1/2 cups of all purpose flour

1 teaspoon of salt

1 teaspoon of baking powder

1/2 teaspoon of baking soda

2/3 of a cup of blueberries (fresh or frozen)

For the frosting

1 lemon (juiced)

6 ounces of cream cheese

5 tablespoons of  butter

3 1/2 cups of powdered sugar

Directions

  1. Preheat oven t0 350°F and line pan with parchment paper.
  2. Cream together butter and sugar at a medium speed.
  3. Add in the eggs, milk, and vanilla at a low speed.

    20160331_205351
    Personal Photo.
  4. Slowly add in your dry mixture (flour, baking soda, baking powder, salt.)

    20160331_205529
    Personal Photo.
  5. Fold in the bluberries. (It’s okay if some of the blueberries get smushed, it’ll just add color!)20160331_205736

    Personal Photo.

  6. Lick the spatula!
  7. Using your trusty 1-inch scoop, place the cookies onto the tray.
  8. Bake at  350°F for 12 minutes. (Look to see if the edges are light brown!)
  9. Cream together butter, cream cheese, powdered sugar, and lemon juice.

    20160331_211443
    Personal Photo.
  10. Enjoy!

I hope you enjoyed making this recipe as much as I did! 

-C:)

 

 

White Chocolate Macadamia Nut Cookies

Hey! I don’t know about you guys, but I have extreme cabin fever. I’m so so tired of the cold, and of course this past week has been the first time we’ve actually had heavy snow. On the other hand, that means snow days! And what is more fun than baking some delicious cookies on a day you have off? To me, there’s nothing better!

So, this snow day I decided to make some white chocolate macadamia nut cookies! I really love when cookies have nuts in them, it’s that difference in texture that has made me fall in love. These are my dad’s favorite kind of cookie, and I definitely know why! Soft cookie + creamy white chocolate + crunchy macadamia nuts, it’s the perfect combination in my book. These really are the perfect treat for a snow day and are guaranteed to be a huge hit with family and friends!

Cook Time: 8-10 minutes  Makes: 48 Tasty Cookies

What You’ll Need

1 Cup of Butter (Softened at room temp.) 

1 Cup of Packed Brown Sugar

1/2 Cup of Granulated Sugar

2 Large Eggs

1 Teaspoon of Vanilla

2 3/4 Cups of All Purpose Flour

2 Cups of White Chocolate Chips

2 Cups of Salted Macadamia Nuts

Directions

  1. Preheat oven to 375ºF, line pan with parchment paper.
  2. Place butter and sugars inside glass bowl. Mix eggs and vanilla in separate bowl. Mix flour and baking soda in separate bowl.
  3. Chop macadamia nuts. (These are the biggest pain in the butt to cut, so if you can find already chopped ones, buy those. Also, be careful!)20160302_204933
  4. Using an electric mixer, cream butter and sugars together.

    20160302_210840
    (Personal image.)
  5. Add in egg/vanilla mixture.
  6. Slowly add in dry mixture.

    20160302_210732
    (Personal image.)
  7. Fold in the white chocolate chips and chopped macadamia nuts.

    20160302_211407
    (Personal image.)
  8. Lick the spatula!
  9. Using your lovely 1-inch scoop, place onto lined baking sheet.

    Snapchat-6455991006131634328
    (Personal image.)
  10. Bake at 375ºF  for 8-10 minutes. (If the edges are browned, they’re
  11. done!)
  12. Place on cooling rack.Displaying 20160302_214228.jpg
    20160302_214228
    (Personal image.)

    My family and friends really loved these cookies, they barely lasted a day! I hope your family and friends love them just as much as I. Happy Sunday!

-C 🙂

Oh My Oats! Cookies

Hey guys! I decided that since we are now in 2016 that it meant new year, new blog theme. How do you guys like it? Anyways, onto what you guys are really here for- cookies.

Oh, oatmeal cookies, how you warm my heart. I don’t know if you can tell, but I love oatmeal cookies. Oatmeal cookies have a one of kind texture that I just can’t seem to get enough of! Since it’s the middle of winter, I decided that I should take these warm and cozy treats and give them a twist. My variation includes a chewy cinnamon oatmeal cookie filled with chopped pecans, and to top it all off (literally), a warm drizzle of caramel! They’ve earned the name Oh My Oats! because this isn’t your typical oatmeal cookie, I couldn’t believe how fast my family ate them and how much they loved them!

Bake Time: 10-12 minutes Makes: 36 cookies

What You’ll Need

1 cup of butter (Softened at room temp.)

1 cup of firmly packed brown sugar

1/2 of a cup of white granulated sugar

2 large eggs

1 teaspoon of vanilla extract (Pure or Imitation.)

1 teaspoon of baking soda

1/2 of a teaspoon of salt 

1 and 1/2 cups of all-purpose flour

3 cups of quick-cooking rolled oats

 1 and 1/2 cups of chopped pecans

1 cup of store bought caramel

Directions

  1. Place butter, brown sugar, and white sugar into a large steel or glass bowl. Mix flour, oats, salt, baking powder, and cinnamon in a separate bowl. Add eggs and vanilla into a separate bowl. (Preparing your ingredients before hand will save TONS of time!)
  2. In a large bowl using an electric or stand bowl mixer, cream together butter and sugars until well combined. (The mixture will be thicker than usual because of all the sugar.)

    WIN_20160118_172836
    (Personal Photo.)
  3. Mix in the eggs and vanilla until well combined.
  4. Gradually add your dry mixture. (Adding it gradually keeps it from flying everywhere and is easier to combine!) (Fold in any of the dry mixture that’s not combining!)

    WIN_20160118_173550
    (Personal Photo.)
  5. Fold in the pecans.

    WIN_20160118_174003
    (Personal Photo.)
  6. Eat some of that delicious batter! (This is my fave step!)
  7. Preheat the oven to 350°F and line your pan with parchment paper.
  8. Using the oh so reliable 1-inch scoop, scoop the cookies onto the pan and press down on the tops of the cookies to flatten them out a little. (These cookies don’t expand, so you can flatten them to your preference, I like to keep mine slightly flat but more round!)

    WIN_20160118_174634
    (Personal Photo.)
  9. Place cookies on a cooling rack. (Put parchment paper or paper towel underneath it so it saves you from cleaning a caramel mess!) 
  10. While they are cooking, heat up the caramel in the microwave. (Do this in 20 second increments, if you don’t the caramel will burn!!!!) 
  11. Using a knife, drizzle caramel on top of each cookie.

    WIN_20160118_180537
    (Personal Photo.)
  12. Place in a cookie jar or container and enjoy!

    (Personal Photo.)

I hope these cookies are just as big of a hit like they are with my family! See you guys next sunday for my red velvet cookies!

-C 🙂 

Soft Candy Cane Sugar Cookies

 

WIN_20151206_211547
Soft Candy Cane Sugar Cookies 😛 (Personal Photo.)

Hey guys! I don’t know about you, but I am so excited for Christmas! When I think of holiday goodies, I automatically think of sugar cookies and candy canes. I adore candy canes, probably because they are the only decorations that you can eat off of the Christmas tree! So, why not combine cookies and candy canes? These candy cane sugar cookies include a deliciously sweet red icing and a melt in your mouth white chocolate peppermint Hershey’s Kiss™ topping. I can’t wait to share these soft Christmas cookies with my friends and family!

Bake time: 10-11 minutes Makes: 24 holiday cookies

What You’ll Need

3/4 of a cup of softened butter (Softened at room temperature.)

3/4 of a cup of granulated white sugar

2 large eggs

2 1/2 teaspoons of vanilla extract (Pure or Imitation.)

1/2 of a teaspoon of pure peppermint extract

1/2 of a teaspoon of salt 

2 1/4 teaspoons of baking powder

2 1/4 cups of all purpose flour

1 package of white chocolate peppermint Hershey’s Kisses™ 

Store bought white icing 

Optional: red food coloring (I use this to really give the icing a bright and festive color that makes the cookies look like candy canes!) 

Directions

  1. Place butter and sugar into a large glass bowl. Mix flour, salt, and baking powder in separate bowl. add eggs, vanilla extract, and peppermint extract in a bowl. (Preparing all of your ingredients before will save you so much time and save you from cleaning a huge mess at the end!)

    WIN_20151206_185545
    Personal Photo.
  2. In a large glass bowl using an electric or stand bowl mixer, cream together butter and sugar until well combined. (It’s okay if it’s a little chunky!)

    WIN_20151206_190315
    Personal Photo.
  3. Mix in eggs, vanilla, and peppermint until combined.

    WIN_20151206_190450
    Fun fact, I actually held the camera with my chin because my hands were full. (Personal Photo.)
  4. Gradually add your dry mixture. (Adding it gradually keeps it from flying everywhere and is easier to combine!)

    WIN_20151206_190741
    Personal Photo.
  5. Eat some!
  6. Cover up and let chill in the fridge for at least an hour.
  7. After letting your delicious batter chill for an hour, preheat the oven to 350°F and line the baking tray with parchment paper.
  8. Using your trusty 1-inch ice cream scoop, scoop the cookies onto a lined baking sheet and press down lightly on the top.

    WIN_20151206_201941
    Personal Photo.
  9. While the cookies are baking, unwrap all of the white chocolate peppermint candies. (This saves so much time!)
  10. Place cookies on cooling rack.
  11. After a minute, decorate with icing then put on the candy. (If using icing, add in a few drops of red food coloring for a festive look!)

    WIN_20151206_211547
    The candies melt a little bit and create a gooey center! (Personal Photo.)
  12. Enjoy!

I’ll see you guys in January! Have a wonderful holiday season! 

-C  🙂 

Pumpkin Spice and Everything Nice Cookies

WIN_20151122_232354
Pumpkin Spice and Everything Nice Cookies. (Personal Photo)

Wow! Thanksgiving is right around the corner, and nothing screams Thanksgiving more than pumpkin! When it comes to the fall holiday season, I love pumpkin spice flavored everything. My recipe replicates the taste of pumpkin pie and includes a sweet cinnamon icing. So, why make pumpkin pie when you can make these bite sized cookies?! These cookies are light and soft with a slight crisp on the edge. My take on a festive holiday treat is sure to be a favorite on your dessert table as I know that they will be on mine!

Update: The cookies were a huge hit, everyone seemed to love them!

Bake Time: 13 minutes Makes: about 36 cookies

What You’ll Need (Cookies)

2 1/2 cups of flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1 1/2 teaspoon of pumpkin pie spice

1 1/2 cup of white granulated sugar

1 stick of softened butter

1 large egg

1 teaspoon of vanilla extract

1 cup of pure pumpkin puree (NOT pumpkin pie filling!)

What You’ll Need (Icing) 

2 cups of powdered sugar

3 tablespoons of milk

1 tablespoon of melted butter

1 teaspoon of vanilla extract

2 tablespoons of ground cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Place parchment paper over pan.
  3. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice into a bowl.
  4. In large bowl, add the butter and sugar inside. Have the other wet ingredients (Egg, pumpkin puree, and vanilla extract) off to the side

    WIN_20151122_205452
    Here are all of the prepared ingredients! (Personal Photo)
  5. In a large glass bowl, cream together butter and sugar using a handheld or stand bowl electric mixer.

    WIN_20151122_205759
    Here is what the butter and sugar should look like. (Personal Photo)
  6. Once combined, add eggs, vanilla extract, and pumpkin puree.

    WIN_20151122_210110
    Here is what the batter should look like after the last three wet ingredients are added. (Personal Photo)
  7. Gradually add in your dry mixture. (Make sure to do this slowly or else the flour will fly everywhere!)

    WIN_20151122_211010
    The finished batter!
  8. Lick some batter off of the mixing whisk. (I think I’m just going to make this a permanent step :P)
  9. After eating some of your yummy pumpkin spice cookie batter, use your trusty 1 inch ice cream scoop to and place the cookies onto your lined baking sheet.

    WIN_20151122_211941
    A 1 inch ball of deliciousness! (Personal Photo)
  10. Bake at 350 degrees for 13 minutes. (You will know when to pull them out because they will have slightly browned edges)
  11. Prepare the glaze. Add the powdered sugar, vanilla extract, milk, cinnamon, and melted butter into a bowl and mix until completely combined.

    WIN_20151122_213209
    Finished cinnamon icing.(Personal Photo)
  12. Place on a cooling rack and immediately add the icing to the warm cookies.

    WIN_20151122_232147
    I decided to do random decorations for fun! (Personal Photo)
  13. Place your delicious cookies inside a cookie jar, onto a plate, or into a container.

    WIN_20151122_232354
    This is how I like to place my cookies! (Personal Photo)
  14. Enjoy!

 

Come back in two weeks for my candy cane sugar cookies!

-C 🙂  

Soft Baked Chocolate Chip Cookies

Personal Photo
personal photo

Hey guys! This recipe is for all you soft cookie lovers out there. When it comes to myself, I absolutely love soft cookies and I am so happy that I finally created some without intentionally underbaking them. What can I say, I’m obsessed. This recipe creates a soft, gooey, and decadent center will a perfectly chewy outer rim that just melts in your mouth. My mouth is watering just by thinking of them! My family loves these sweet and delicious cookies and I know that yours will too!

Bake Time: 10-12 minutes Makes: 36 decadent cookies

What You’ll Need

2 1/2 cups of flour

1 teaspoon of baking soda

3/4 of a cup of firmly packed brown sugar

1/4 of a cup of granulated sugar

1 cup of butter or margarine (Softened at room temperature.)

1 4 ounce pack of instant vanilla pudding (This is what makes the cookies super soft!)

1 teaspoon of vanilla extract (Imitation or pure.)

2 large pasturized eggs

2 cups of chocolate chips (More or less, it’s all up to you!) 

Optional: You can use any flavor of pudding that you want and whatever flavor of chips that you want. They can be milk chocolate, dark chocolate or white chocolate, get creative with your flavors! 

Directions

  1. Preheat oven to 350 degrees and cover your pan in a sheet of parchment paper.
  2. Add the flour and the baking soda together in a bowl and whisk them together.
  3. In a large bowl (preferably glass) add the brown sugar, granulated sugar, butter, pudding mix, and vanilla extract and begin to cream them together on a medium speed. (Preferably using an electric hand or bowl mixer) (The mixture will be a tad more dry than usual.)

    WIN_20151108_141058
    (Personal Photo)
  4. Add in both of the eggs and combine fully.
  5. Slowly add in the flour and baking soda mixture. (Be careful with how high your mixer speed is or else the dry ingredients will fly everywhere!)
  6. Fold in the chocolate chips using a rubber spatula. (Optional: Substitute the chocolate chips with white chocolate, milk chocolate, dark chocolate, or chocolate candies!)

    personal photo
    (Personal Photo)
  7. Eat the cookie dough. (Of course this step is optional, if I could make it mandatory I would because who can resist cookie dough?!)
  8. Using your trusty 1-inch ice cream scoop, scoop the cookies onto the pan evenly.

    WIN_20151108_142850
    (Personal Photo)
  9. Bake at 350 degrees for 10-12 minutes.
  10. After they are out of the oven, let them sit for a few minutes use a spatula to place them on a cooling rack. (If you don’t have a cooling rack you can just leave them on the pan until they are cooled enough to put on a plate.)

    WIN_20151108_174925
    (Personal Photo)
  11. Place inside a cookie jar, container, or put them on a plate and enjoy!

 WIN_20151108_175244

This is how I like to present my cookies, but this presentation doesn’t last very long because of grabby hands!                                                                                                                          (Personal Photo)

Come back in two weeks for my everything nice and pumpkin spice cookies! 

C

Chewy Peanut Butter Cookies

Personal Photo

When I think of my favorite cookie, I automatically think of warm, chewy, melt in your mouth peanut butter cookies. This was the first recipe I knew that I wanted to try and recreate because every single recipe that I’ve seen and tried only made crunchy or way too soft cookies, I’ve never found an in between. But my recipe surely fits the bill! Not only do they taste amazing but they smell just as good. They definitely are a crowd pleaser amongst my family and my friends at school. My chewy peanut butter cookies are sure to remind you of grandma’s house and will leave you going back for another!

Bake Time: 11-13 minutes Makes: 36 cookies

What you’ll need

1 cup of firmly packed brown sugar

1 cup of white granulated sugar

1 cup of butter or margarine (softened at room temperature)

1 cup of creamy peanut butter

2 large pasteurized eggs 

1 teaspoon of vanilla extract 

2 cups of white flour

1/2 teaspoon of  fine salt

2 teaspoons of baking soda

Optional: add semi-sweet chocolate chips using desired amount for a gooey surprise! 

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the sugar, butter and peanut butter in a large glass bowl (preferably using a bowl or hand held electric mixer.)
  3. Add eggs and vanilla.
  4. Whisk together all of the dry ingredients. (Flour, baking soda and salt.)
  5. Add all of the dry ingredients gradually while using a rubber spatula to mix it (If you add it all at once it will feel like your arm is about to fall off, adding it gradually makes it easier to combine the wet and dry ingredients making it way easier to mix.) (Optional: If you decided to use chocolate chips, fold them into the already mixed batter. But be careful, if you add to many they will taste like chocolate chip cookies!)
  6. Proceed to licking excess cookie batter off of the spatula. You deserve it!
  7. After enjoying your delicious and homemade batter, roll them into 1 inch balls (I used a 1 inch ice cream scoop to insure perfect circles, but no matter what shape or size they are they will come out amazing! But remember, the bigger the size the longer the cooking time.)
  8. Using a fork press lightly to make the iconic criss-cross pattern. (Optional: After making pattern, place the top cookie into more granulated sugar. This will create a nice shine but I personally think that it makes it overly sweet.)
  9. Bake at 350 degrees for 11-13 minutes, or until golden brown around edges.
  10. Let cool on pan for 4-5 minutes, then transfer onto a dish, stand or plate. Enjoy!

    WIN_20151025_202338
    Personal Photo

Come back in two weeks for my soft baked chocolate chip cookies! 

-C