royal decorating icing

 royal decorating icing

from smitten kitchen

makes 3 cups

3 egg whites, room temperature

3 3/4 cups powdered sugar (maybe more)

1/4 teaspoon salt

Milk or cream (not much--can use water too)

Flavorings (if desired)

Food coloring (if desired)

1. Whip egg whites until soft peaks
2. Add 3 cups sugar and continue whipping until smooth.
3. Add flavorings or food coloring (if using); then add remaining sugar.
4. Icing will be thick so thin with milk or cream.  If you thin too far, then add more sugar.
5. Keep icing covered when not using.  This sets up fast so be ready to use immediately.

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Cake Mix Cookies

Cake Mix Cookies
from homegrowntraditions (instagram)

1 box cake mix
1/3 cup oil
2 eggs
cookie add-ins like chocolate chips, cinnamon, nuts, etc

1. Preheat oven to 350.
2. Mix cake mix, oil and eggs until blended.
3. Add desired cookie add-ins.
4. Bake for 8-12 minutes or until edges are golden brown.
5. Cool.

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sweetheart cookies

sweetheart cookies
from Linda Russell

1 cup butter
1 cup sugar
6 oz cream cheese, softened
1 t vanilla
2 cups flour
1/4 t salt
1 cup quick oats
1/2 t baking soda
1 1/2 cups pecans, finely chopped

1. Cream first four ingredients.
2. Sift together flour, salt and baking soda.
3. Mix flour mixture into creamed mixture.
4. Stir in oats and nuts.
5. Refrigerate overnight.
6. Roll out cookies
7. Bake at 350 for 10-15 minutes or until light golden brown.
8. Frost with cream cheese frosting if desired.

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whole wheat gingerbread

whole wheat gingerbread
from Oma (Janet Mays)

1 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1 T orange zest
2 T orange juice
3 cups flour
1 cup whole wheat flour
2 t ground cinnamon
1 t ground ginger
1/2 t baking soda
1/2 t ground cloves

1. Cream butter and sugar.
2. Add egg and beat until light and fluffy.
3. Add molasses, orange peel, and juice.
4. Sift dry ingredients together.
5. Add dry ingredients to wet ingredients.
6. Refrigerate overnight.
7. Roll out cookies on floured surface.
8. Bake at 375 for 8-10 minutes.

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Pfeffernuse

Pfeffernuse
from Karen Shelton

1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg

1 teaspoon ground cloves 

1 teaspoon ground ginger 

2 teaspoons anise extract 

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1 teaspoon ground black pepper 

1/2 teaspoon salt 

1 cup confectioners' sugar for dusting 

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
2. Remove from heat and allow to cool to room temperature.
3. Stir in the eggs.
4. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl.
5. Add the molasses mixture and stir until thoroughly combines.
6. Refrigerate at least 2 hours.    
7. Preheat oven to 325 degrees F (165 degrees C).
8. Roll the dough into acorn-sized balls.
9. Arrange on baking sheets, spacing at least 1 inch apart.
10. Bake in preheated oven 10 to 15 minutes.
11. Move to a rack to cool.
12. Dust cooled cookies with confectioners' sugar.

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no-bake nutella cookies

This is another ridiculously easy recipe involving nutella.  As with any other dessert I bring to work, these were gone in record time with unanimous agreement that they were delicious.  What can I say?  It's NUTELLA!!!

 {no-bake nutella cookies}

 {a closer look at the cookies}

One year ago: cajun garlic bread

no-bake nutella cookies
from feast and west

makes 24 cookies

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa powder
2 tablespoons creamy peanut butter
1/2 cup nutella
2 teaspoons vanilla extract
3 to 3 1/2 cups dry, quick-cooking oats

1. In a medium saucepan, melt butter. 
2. Stir in sugar, milk and cocoa until combined.
3. Bring mixture to a rolling boil and hold for 1 minute, then remove from heat. 
4. Stir in peanut butter and nutella until melted and well combined. 
5. Add vanilla, then mix in oats one cup at a time. 
6. Drop tablespoons of batter onto wax paper and let cool entirely before eating. 
7. Store in an airtight container for up to one week.

It's VERY important that the mixture boils for a solid minute or the cookies will not set; also make sure to add only amounts listed above because that will also cause them not to set.  Otherwise-EASY!

Do you like no-bake cookies?  I didn't really have them growing up, but I like them especially since you don't have to use a hot oven in the summer!  (I will definitely be making these this summer when I have a chocolate craving)

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German butter cookies

One of my favorite holiday traditions is making Christmas cookies.  My favorite cookie?  A delicious butter cookie (although shortbread is a very close second).  During the Christmas season as a child, my family would make butter cookies.  My mom would make the dough; my dad would roll the dough out, and my brother and I would press the cookies.  Then mom would watch while they baked.

{German butter cookies}

This year, I wanted to share this recipe because this is the first time that I have made the dough myself.  I rolled the dough out, and I pressed cookie with cutters that I used as a child.  It brought back so many good memories, but I also made new ones.

 {My mom prefers them with jelly in between, but I prefer the single cookie}

{Jelly-filled and single cookies}

German butter cookies

Makes 36-48 cookies (depends on the shapes and sizes)

2 1/2 sticks butter, room temperature (250 g)
2/3 cup sugar (140 g)
1 egg
1 teaspoon vanilla
3 cups flour (500 g)
2 teaspoons baking powder
1/8 teaspoon salt
Zest of a lemon

1. In a mixing bowl, cream butter and sugar together until light and fluffy.
2. In another bowl, mix dry ingredients together and whisk until combined.
3. Once the butter and sugar are creamed, add eggs and vanilla, beating until light and fluffy.
4. Slowly add flour mixture and mix until just combined.
5. Allow dough to sit in the fridge overnight.
6. Preheat oven to 350.
7. Roll out dough until about 1/4 inch thick; cut cookies out of dough.
8. Bake for 8-10 minutes or until edges just begin to turn golden.
9. Cool for 1-2 minutes on a cookie sheet and then transfer to cooling racks.
10. These can be eaten plain, with jam sandwiched in between, and/or with powdered sugar.

Does your family make Christmas cookies?  Do you have a favorite?  If you're still looking for that perfect cookie, head over to this Christmas cookie recap for some ideas!

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how-to | freeze cookie dough

During this Christmas season, lots and lots of cookies will be made and consumed.  If your family is like mine, we make our more difficult cookies around this time of year (the ones you have to chill, roll out, etc).  Why not freeze that cookie dough so you can have those cookies throughout the month or over the the next few months?  Exactly!  So here's a short tutorial on how to freeze cookie dough

Step 1:  Make dough according to directions.

Step 2:  Line a platter or baking sheet with parchment or wax paper.

Step 3:  Scoop dough out with cookie scoop onto lined sheet.

Step 4:  Allow to freeze overnight.

Step 5:  Label a storage bag with cookie dough type and date.

Step 6:  Store up to 3 months in the freezer.

BONUS!!!  Give out cookie dough as a Christmas gift (especially to those who don't like to bake)!  Just get some nice gift bags and make tags for the temperature and time to bake them.

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Pumpkin-Oat Chocolate Chip Cookies

Let me be very honest with you--I wasn't too sure about pumpkin and chocolate together.  I really wasn't.  However, I've seen pumpkin-chocolate THIS and pumpkin-chocolate THAT so I decided that since many others seemed to like it, I'd give it a try.  Then lo and behold, this recipe popped up on one of the fellow food bloggers that I follow.  Fate was practically begging me to try this combination!

 {Pumpkin-Oat Chocolate Chip Cookies}

 {Leaning tower of cookie goodness!}

 {To get the pretty chocolate chips on the outside, just press some in the dough before baking}

This cookie practically changed my fall recipe line-up; it's getting added every year from now on!  Even The Hubby said that he wasn't too sure about how they would turn out because he said it was a weird combination; for the record, he ate about a dozen cookies.  Like most oatmeal cookies, letting them sit for about 24 hours (if you can manage it!) really deepens the flavors.

Two years ago:  Beef and Cabbage
Three years ago:  Pumpkin Bread

Pumpkin-Oat Chocolate Chip Cookies
from Cooking Classy

Makes 4 dozen cookies (yield will vary according to the size of the cookie)

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg (local), room temperature
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 cup mini semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

1. Preheat oven to 350 degrees. 
2. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy. 
4. Blend in egg, and then blend in vanilla extract and pumpkin puree. 
5. With mixer set on low speed, slowly add in dry ingredients and mix until combined. 
6. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). 
7. Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much). 
8. Scoop dough out 2 tablespoons at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto baking sheets, spacing cookies 2-inches apart. 
9. Bake in preheated oven 12 - 14 minutes or until edges begin to turn golden. 
10. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
11. Store in an airtight container. 

Since this recipe made quite a large amount of cookies, I took about 2 dozen to work.  Three hours--that's how long they lasted.  I set them out about 10 AM, and when I walked by about 12:45 PM (to grab one for a mid-afternoon snack) they were GONE!  Everyone who had one sent me an email that they were fantastic, and they really really were!

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Gooey Cinnamon Squares

I've been wanting to make these for a while.  I was going to make them for a friend's birthday in January, but they were overseas.  So I made them for my brother's wedding as an alternative to the Nutella Cupcakes.  Although no one really ate them at the wedding, so everyone took some home.  I was flooded with texts and calls that they loved them.  Plus, everyone at work loved them. 

 {Gooey Cinnamon Squares}

In fact, my mother loved them so much, she demanded I make her a batch for Mother's Day (yes-she really did demand, and she has the entire batch frozen, ready for her whims).  They are not too sweet, and the cinnamon sugar goodness on top will win anyone over.  They remind me of a snickerdoodle--buttery cookie goodness covered in a crunchy cinnamon sugar top.

 {Spreading out the cookie base}

 {Spreading out the gooey layer}

 {Mixing cinnamon sugar and a view of the recipe}

 {Top with cinnamon sugar}

 {Cutting Gooey Cinnamon Squares}

One year ago:  Bee Sting Cake (Bienenstich)

Gooey Cinnamon Squares
from smitten kitchen cookbook

Makes 24 squares

Prep time: 20 minutes
Cook time: 30 minutes

Cookie Base
8 tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/4 milk. room temperature

Gooey Layer
14 tablespoons butter, room temperature
1 1/4 cup sugar
1/4 teaspoon salt
1/4 cup honey (KY Proud!)
1/4 cup milk or heavy cream
1 tablespoon vanilla
1 egg, room temperature
1 1/4 cups flour

Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350.
2. Line a 9x13 casserole dish with parchment paper; grease parchment paper with non-stick spray.
3. Cookie base:  Cream butter and sugar until light and fluffy.  Meanwhile, whisk dry ingredients together in a small bowl.  Once butter and sugar are light and fluffy, add egg and milk, and beat until combined.  Scrape down sides and add dry ingredients mixing until just combined.  Spoon cookie base into prepared casserole dish and smooth with an offset spatula.  Set aside.
4. Gooey layer:  Cream butter and sugar together until light and fluffy.  Meanwhile, whisk honey, milk and vanilla together until well combined.  Once butter and sugar are light and fluffy, add egg and beat until combined.  Add 1/3 of flour and mix batter; then add 1/2 of honey mixture and mix batter.  Repeat again, and then add remaining flour.  Dollop gooey layer over cookie base and spread with an offset spatula.
5. Topping:  Mix cinnamon and sugar together until well combined.
6. Sprinkle topping over gooey layer.
7. Bake for 25-30 minutes or until golden brown on top.
8. Cool completely before cutting.
9. Serve.

PS--Don't forget to sign up for my giveaway because today is the last day!!!  I will be announcing the winner tomorrow!

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Cajun Garlic Bread

Naturally, when you make Cajun seasoning you have to use it.  I've discovered a local Cajun restaurant (coming soon!) that has awesome food and excellent garlic bread.  They call if Cajun Garlic Bread, and it is so delicious that I asked how to make it.  It's so easy!  Just Cajun seasoning, garlic powder, butter and bread!!!

{Cajun Garlic Bread}

{Cutting the baguette}

{Buttered bread ready to toast}

{Creamed corn (tomorrow!), steamed broccoli, Cajun Garlic Bread, and seared steak}

Cajun Garlic Bread

Makes 4 servings

1 teaspoon Cajun Seasoning
2 tablespoon unsalted butter
1/4 teaspoon garlic powder
4 slices bread, your choice

1. Mix Cajun seasoning, butter and garlic powder in a small bowl.
2. Microwave until butter is melted.
3. Spread Cajun garlic butter on bread.
4. Toast bread until desired crispness is reached.
5. Serve.

Let's be honest--anything with "garlic" is awesome to me!  The hubby loves this garlic bread because of the spice!  What's your favorite type of garlic bread?

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Lemon Ginger Cookies

Sometimes in life, you want something sweet to eat that's light but not chocolate.  I had one of those cravings the other day.  I had a leftover package of sugar cookie mix from Christmas baking so I took to my fridge to see what else I had.  Oh look!  Lemon and ginger!!!  Let's just say--this is an epic cookie!  The flavor is clean and crisp, sweet and indulgent, but not overpowering...  I'm a bit sad that I shared with co-workers and family.....

{I'm pretty sure this is what summer tastes like!}

{Regular sugar cookie mix}

{Cookie ingredients with the addition of lemon and ginger!}

{Mix all ingredients together until dough forms} 

{I have a cookie scoop that I am sooo glad I invested in--makes even, beautiful cookies!}

Lemon Ginger Cookies

Makes 16 cookies

1 pouch (17.5 oz) sugar cookie mix

1/2 cup butter, room temperature

1 egg, room temperature

1 tablespoon lemon zest

1 tablespoon fresh ginger, minced

1. In a medium bowl, mix all ingredients until a soft dough forms.
2. On waxed paper, shape each half into an 8 inch long roll; wrap dough in waxed paper.
3. Freeze dough for 1 hour or refrigerate for 3 hours.
4. Preheat oven to 350.
5. Cut the roll into 16 slices; place on ungreased cookie sheet.
6. Bake 9-11 minutes or until edges are golden brown.
7. Cool one minute on cookie sheet, then transfer to wire rack to finish cooling.

These cookies are very soft especially when you get them right-as-they-are-turning-golden (I'm a soft cookie woman), but ziploc bags are not a good storage solution for these cookies.  By the time I gave some to my mom, they were crumbs!  She tasted a larger piece and instantly forgave me for bringing her 'crumbled cookies'.  I hope she ate it over vanilla frozen yogurt like I suggested (and deep down wanted to come over and have some myself) or even out of the bag with a spoon.  Yes--these cookies are that delicious!!!  So go make some!  Like NOW!!!!!!

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Christmas: Spiced Oatmeal Cookies

I prefer spiced oatmeal cookeis to a plain oatmeal cookie--so much more flavor!  Spices like cinnamon, cloves and ginger just seem to warm you and the house up when the days and nights are so cold.  Everyone should have a great spiced oatmeal cookie in their recipe book espeically for the holidays!

{Fresh baked spiced cookies!}



Nothing says 'holidays' like a spiced cookie with a hint of orange zest!  This recipe is very easy, and the cookies are delicious!

{Zesting a clementine}

{Cookie dough!}

{I always try to make a tower o'dry ingredients--this is one of my best!}

{Add dry ingredients until JUST COMBINED!}

{Embarrassing---I forgot to get raisins so I used chocolate chips instead!  Delicious anyway LOL}

{Ready for the oven!}

Spiced Oatmeal Cookies

Makes 24 cookies

Ingredients

1 stick butter, room temperature
1 cup brown sugar, firmly packed
1 orange, finely zested
1 teaspoon vanilla
1 teaspoon salt
2 eggs, room temperature
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick cooking oats
1 cup chopped pecans
1 cup raisins or chocolate chips (optional)

1. Preheat oven to 350.
2. Cream butter, sugar, and orange zest until light and fluffy.
3. Add salt and eggs and beat for an additional 3 minutes on medium high speed.
4. Combine flour, baking soda, and spices in a separate bowl.
5. Add flour mixture to butter mixture and turn the mixer on low; stir until just combined.
6. Add oats, nuts and chocolate chips or raisins (or both!).
7. Drop cookies on greased cookie sheet and bake for 10-12 minutes or until golden.

Baking these easy cookies while guests arrive is sure to make you home smell wonderful and festive!  Bonus--they are not overly sweet, just spicy!

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Christmas Gift: Hot Chocolate Mix with Shortbread Cookies

I am a hot chocolate girl--always have been.  It has to be made with milk or it's no good!  My personal favorite is Swiss Miss--perfectly sweet and chocolaty.  I stumbled across this hot cocoa recipe in a jar recipe as an idea for gifts for my co-workers.  I loved the fact that it was easy and made with chocolate pudding (who would have thought!). 

{Easy and simple gift!}

I altered the recipe a bit because I'm not a fan of non-dairy creamer (soooo many chemicals and such!) so I increased the dry milk powder and sugar.  I have tried this several times (with water AND milk), and both are delicious although with milk it is definitely rich.

{Pour milk powder into a food processor or blender}

{Run the milk powder through alone because it cuts the volume in half.  I made two batches which is why there is some brown in this milk powder picture (just FYI)}

{Add remaining ingredients to the food processor or blender}

{Mix everything together}

{So delicious!}

Hot Chocolate Mix

Makes 4 pint jars

Ingredients

5 cups nonfat dry milk powder

1 3/4 cups sugar

2/3 cup unsweetened cocoa powder

1 (4 ounce) package instant chocolate fudge pudding

1. Put milk powder in a food processor or blend and pulse until a fine powder is created.
2. Add remaining ingredients and pulse until mixed and a fine powder is created.
3. Place in 4 jars. 
4. Add a tag saying :  Hot Cocoa Add 1/4 to 1/3 cup mix to an 8 ounce mug of boiling water or milk.
5. Present to co-workers, friends or family (or keep all for yourself). 

What's homemade hot cocoa without cookies?  NOTHING!  That's what!  :o)

These shortbreads are very easy.  Just mix it, roll into a ball, flatten and bake.  The longest part is the baking, but don't skip it!  The dried out shortbread cookie is perfect for dipping into hot chocolate!

{Cream butter and sugar until INCREDIBLY light and fluffy!}

{Dough should just come together}

{I used a cookie scoop to get my cookies into even balls, and then I hand flattened them}.

Shortbread Cookies

Makes 12 cookies

Ingredients

1 cup butter, room temperature

1/2 cups sugar
1 egg, room temperature

2 1/2 cups flour

1. Preheat oven to 275.
2. Cream butter and sugar together until light and fluffy.
3. Add flour and mix until just incorporated.
4. Roll dough into balls and flatten a bit.
5. Bake for 45 minutes or until edges begin to turn golden brown.
6. Sprinkle with sugar when out of oven

So there you go!  A simple Christmas gift for friends, co-workers (which is what I did!) or family.  The hot chocolate recipe is kid friendly, and the reward is yummy hot chocolate at the end!

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Christmas: Lebkuchen (German Gingerbread)

In Germany, around Christmas time, cookies called Lebkuchen come out.  They are usually chocolate covered, some with jelly filling, little cookies of delight.  They are one of my favorite Christmas cookies, and the fantastic part: they get better and better the longer they sit!  Seriously, don't eat them until about a week after you make them.  They will taste 10 times better!

{German Gingerbread}

I had a chance to make them in culinary school which is where I got the recipe.  My German mother is in love with them.  Although we don't have small children, this recipe can be chilled overnight and rolled for a shaped cookie.

{Molasses is the secret to a good gingerbread}

{Add flour until just combined}

{Pre-flattened cookies--they do not spread so you can put them closer together!}

Lebkuchen

Makes 32 cookies

Ingredients

4 cups all-purpose flour
1 pinch cayenne pepper
1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

3/4 teaspoon baking powder

1 pound butter, room temperature

1/2 cup sugar

1/2 cup molasses

1 egg, room temperature

1 lemon, zested

1 tablespoon ginger, grated

1. Preheat oven to 350.
2. Sift all dry ingredients together in a medium bowl.
3. Cream butter, sugar, and molasses until light and fluffy; add egg, and then add lemon zest and ginger.
4. Add dry ingredients to wet ingredients.
5. Chill dough for 10 minutes or overnight if rolling out the next day.
6. Drop cookies on greased baking sheet, flattening a bit with a spatula.  Cookies do not spread much.
7. Baked for 15-20 minutes.
8. These can be eaten immediately but taste best after 4-5 days.

Does your family make gingerbread for Christmas?

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Christmas: Hazelnut Cookies

It's that time of year!  We make Christmas cookies, and then eat them all before Christmas.  When families get together to laugh and have a great time while listening to Christmas music.  My family is definitely no exception!

{Delicious hazelnut cookeis}

Something that always reminds me of Christmas is hazelnuts--it's the only time of year that I eat them in cookie form.  I remember growing up, we would make these and use a cookie press to make fun shapes.  However, being older, I just use a cookie scoop to make beautiful uniform cookies.

{This recipe couldn't be easier--sugar cookie mix and hazelnuts!}

{Make sugar cookies according to the instructions on the back}

{Add 1/2 cup chopped hazelnuts per bag of mix}

{My hand-dandy cookie scoop (LOVE it!!!)}

{Cookie balls!}

Hazelnut Cookies

Makes 32 cookies medium/50 small

Ingredients

3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup sugar

1 teaspoon vanilla

1 cup butter, melted

2 eggs, room temperature

3 cups hazelnuts, ground finely

1. Preheat oven to 350.
2. Mix dry ingredients together.
3. Scramble eggs in melted butter until combined then add vanilla.
4. Add wet ingredients to dry ingredients until combined.
5. Add hazelnuts.
6. Scoop cookies out onto baking sheets and bake for 8-10 minutes (8 minutes for soft cookie but 10 minutes for a firmer cookie).
7. Cool for 1 minute on baking sheet then transfer to wire rack to completely cool.

Easy but soooo good!  What kind of Christmas cookies do you make with your family?

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