Flourless Choc. Walnut Cookies

Flourless (gluten free) chocolate walnut cookies

low in bad fat, high in protein

2 1/2 c. walnuts (or pecans)
3 c. powdered sugar (I cut this in half and they were plenty sweet for me)
1/2 c. + 3 T. cocoa powder
1/4 t. salt
4 egg whites
1 T. vanilla (GMO free)
dark chocolate kisses or other dark choc. pieces

Preheat oven to 350 degrees
Finely chop walnuts and spread in thin layer of baking sheet and bake 9 min until toasted.
Mix sugar, cocoa, salt and then stir into walnuts.
Add egg whites and vanilla.
Beat with fork or mixer until JUST mixed--not too much.
Drop batter by teaspoonful onto baking sheet.
Bake about13 minutes.
Add dark chocolate pieces while cookies are still warm.
Delicious!!

Healthy Oatmeal Cookies

With school well under way, my kids are asking for cookies after school. Because I don't want to completely blow my healthy eating (lets face it, I will have a couple), I need to make some healthy cookies that don't taste so healthy. (:
These cookies from Martha Stewart (tweaked by me) are perfect!

3/4 c. whole wheat flour
1/4 c. white flour
1 t. baking powder
1/3 c. canola oil (I used half applesauce)
2/3 c. brown sugar (I used a little less than that)
1 egg
1 t. vanilla
1/2 c. raw oats
1/2 c. raisins or chocolate chips

350 degrees

Mix all ingredients.
Using 2 T. of dough, place on baking sheet.
Bake until lightly browned (about 15 minutes)
Cool 5 minutes.
Enjoy!

home made brown sugar

This is more of a note for anyone interested than a recipe.

I have read several times that molasses + white sugar = brown sugar. And then guess what? Today as I was making chocolate chip cookies, I realized I was out of brown sugar! I decided to risk it. I put about a tablespoon of molasses in with the 3/4 cup of white sugar that was supposed to be half white/half brown sugar and just mixed it in the the creaming with butter phase.

The results are excellent! They taste slightly different than normal, and I like it.

remember jaime's chocolate mint cookies?

Chef Jeff and I just made the chocolate mint cookies that finemealwoman contributor Jaime shared with us all at the beginning of the year. The recipe was very simple and they turned out really well. We even used all whole wheat flour for our cookies. I will definitely be making these again. I think I'll try making some larger cookies and using them for ice cream sandwiches. MMMmmm these cookies and homemade ice cream... that sounds divine, especially with the heat of summer approaching! Thanks again Jaime for sharing the recipe!

carmalitos

Made yesterday at about 3pm. Now it's today at about 3pm.
Notice the size of my pan: I made a double batch, which means I used about a pound of butter.

I hope I don't get in trouble for posting someone else's family's secret recipe. A college boyfriend of mine made these back in the day and gave me the recipe, and I have since commandeered it and gotten very popular because of it, so I guess it's too late. They were once called Oatmeal Chocolate Carmalitos, but they are just carmalitos now.

Caramel sauce:
Melt 33 caramels and 5T cream in a saucepan over lowish heat, stirring. Once it's melted, let it cool slightly.
OR if you don't have caramels, which I never do, you can make it yourself. I was so proud of myself yesterday for this part, because it was my first attempt and it went fine. (Which means it was EASY.) I got my caramel recipe from my Joy of Cooking book:
Mix 1/4 cup water and 1 cup sugar over medium-high heat. Stir until sugar dissolves. Once it begins to boil, cover the saucepan and let it boil on high heat for 2 minutes. Uncover and continue to boil until the syrup begins to darken. Stir the sauce until it's "deep amber" (or if you're me, slightly caramel-colored). Remove from heat and add 1/2 cup butter (I added 1/4) and 1/2 cup cream. Stir until smooth. Add a bit of vanilla and salt and voila.

Crust:
Mix 1 cup flour, 1 cup quick oats, 3/4 cup melted butter, 3/4 cup brown sugar and 1/2 tsp baking soda together until crumby.

The rest:
Heat the oven to 350. Press half of the crust in the bottom of an 8x8 pan. Bake for 10 minutes. Remove from oven and sprinkle 1 cup chocolate chips over the hot crust. Then pour the caramel sauce over that. Sprinkle the rest of the crust over top. Bake for another 15-20 minutes.

They're really good cold. Or warm. Or room temperature.

Chocolate Mint Cookies

These chocolate chip Mint Cookies are really too good.
They aren't helping my goal of losing 10 lbs. either.
So, if I'm going to enjoy them and be a little plumper for it, I might as well share that joy with you.

One of my Achievement Girls made one of these for me and then gave me the recipe.
Enjoy!

3/4 c. butter, soft
3/4 c. brown sugar
1 egg
1 t. vanilla
1 t. peppermint extract
1 1/2 c. flour
1/4 c. unsweetened cocoa powder
1 t. baking soda
1/4 t. salt
1 c. chocolate chips

Preheat oven to 350 degrees.
Lightly grease a cookie sheet.
Cream wet ingredients and then add dry and mix until blended.
Drop by teaspoonful onto cookie sheet and bake about 12 minutes.
They will be pretty soft but will set as they cool.

You'll never look back Sugar Cookies...

I know it looks like a ton of butter, well it is, but I did double the recipe and it is a once in a while dessert.

It's great to have a little helper--as long as we can keep most of the ingredients in the bowl.

All mixed up.

Ready to wrap up to chill.

I made these for the Achievement Girl Christmas party but doubled the recipe to have some to decorate and give away as a family as well.

Powdered Sugar Cookies

1 1/2 c. powdered sugar
1 c. butter
1 egg
1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. soda
1 t. cream of tartar

Mix together and chill for 2-3 hours
Bake 8-10 minutes at 375 degrees.

These are hands down the best sugar cookies. They do break easily when they are baked though so be careful. I guess they break easily because all butter is used instead of shortening but taste better for it and contain no hydrogenated oil. When cool, I glaze them with a powdered sugar and water glaze and then sprinkle with colored sugar. Try them--I've never made them for someone without being asked for the recipe.

snickerdoodles

Christmas time is here and I can't think of a time that has tastier recipes to share! What are you baking?

Here is my favorite snickerdoodle recipe...

Ingredients

• 1/2 cup shortening, softened
• 1/2 cup butter or margarine, softened
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla.
3. Beat in eggs one at a time.
4. Stir in flour.
5. Mix together the sugar and cinnamon.
6. Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet.
7. Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.

choc-oat-chip cookies

This is my favorite chocolate chip cookie recipe these days (other than Rebecca's GIANT cookies!)...

Ingredients

• 2 cups whole wheat flour
• 1 tsp. baking soda
• ½ tsp. salt (optional)
• 1 ½ cups packed brown sugar
• 1 cup (2 sticks) butter
• ½ cup sugar
• 2 large eggs
• 2 Tbsp. milk
• 2 tsp. vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups chocolate chips
• 1 cup chopped nuts (optional)

Directions

1. Bake at 375 degrees for 9-10 minutes

molasses cookies

These cookies take my hubby back to his childhood. I've never had anything quite like them. They are tasty! Thanks to my mother-in-law for her recipe! She sure is one fine meal woman.

Ingredients

• 4 1/2 cups of all-purpose flour
• 4 tsp ground ginger
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1/4 tsp salt
• 1 1/2 cups shortening
• 2 cups granulated sugar
• 2 eggs
• 1/2 cup molasses
• 3/4 cup coarse sugar or granulated sugar

Directions

1. In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside
2. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well.
3. Add half of the flour mixture beat until combined. Stir remaining flour in with a wooden spoon.
4. Using a 1/4 cup ice cream scoop shape dough into 2 inch balls. Roll in the sugar. Place on an ungreased cookie sheet about 2 1/ inches apart.
5. Bake in a 350*oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
6. Let stand for 2 minutes before transferring to a wire rack. Cool.

The 'I Can't Believe I Just Ate That Whole Thing' Chocolate Chip Cookies

Or the 'I can't believe I'm about to eat another one of these' chocolate chip cookies. But really, if you do, then you can claim that you ONLY had two! :) These are really good, chewy chocolate chip cookies. The recipe is from allrecipes.com.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda *I use a heaping 1/2 teaspoon*
  
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Drop cookie dough a 1/4 cup *yes, you read that right, a QUARTER CUP* at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely *I just transfer mine to paper or a paper towel*. Yields 18 cookies.
  

Sorry, had fun taking pics. I use my Kitchenaid to mix everything together, so it is really quick! I'll show you how I put it together. First I put the butter in the microwave for a few seconds to melt it while I put the dry ingredients together *flour, salt and baking soda*

Then, I put the sugars in the bowl and pour the melted butter on top. It ain't pretty, but it's sooooooo good!

Then I turn it on and let er' rip. While this is mixing I crack the egg and egg yolk in a separate bowl so that I don't get any shells in the batter. When it looks about like this, I add the vanilla and eggs.

Doesn't it look so pretty with the eggs and vanilla in it? :)

Then I add about a third of the dry ingredients at a time until it's blended. Here in NC it is a bit more humid than where we used to live, so I actually add about a 1/4 cup more of flour. The dough is too sticky otherwise. Don't be afraid to add a little more if you need too. I also like a teensy bit more salt. It helps cut the sweet a little bit.

I mix the chocolate chips in the machine, it only takes a few seconds. The original recipe says to stir in the chocolate chips with wooden spoon! lol. Huh? Uh, no.

Isn't it beautiful? Feel free to stop here and eat!

Then I use my 1/4 cup scoop and plop them on the tray. I can only fit six.

Don't they look yummy? Mine are done at exactly 15 minutes. Enjoy!!

cookie monster sundaes

When you feel like being naughty this is the way to do it! We were introduced to Cookie Monster Sundaes by our dear friends the Yosts. Since then, they have become one of our favorite desserts! Using your favorite cookie recipe, put some in a glass dish and bake it. I like it still rather gooey. Pull it out of the oven and put a couple scoops of ice cream on top. Oh, delicious!!!

peanut butter pizzas

The real name for this recipe is On-the-Double Peanut Butter Cookies, but I like to call them peanut butter pizzas because they look like little pizza slices to me. I made these for our Family Home Evening treat this week. I had to tweak the recipe a bit, but they hit the spot!

This recipe comes from Betty Crocker Baking for Today. It is a great cookbook that I use a lot!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/3 cup vegetable oil
• 1 egg
• 1 cup Gold Medal all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup peanut butter chips

Directions

1. Preheat oven to 375 degrees
2. In large bowl, mix sugars, peanut butter, oil, and egg with spoon until smooth
3. Stir in flour, baking powder, baking soda, and salt
4. Divide dough into fourths
5. On ungreased cookie sheet, shape each fourth into a 14 inch roll
6. Place 2 rolls on a cookie sheet
7. Pat each roll to about 1/2 inch thickness
8. Sprinkle 2 tablespoons of the peanut butter chips on each strip
9. Pat lightly
10. Bake 6 to 8 minutes until golden brown
11. Cool on cookie sheet 2 minutes
12. Cut each strip crosswise at an angle into 2 inch slices
13. Cut slices crosswise at an angle the other direction to make triangle shapes
14. Remove from cookie sheet to wire rack

How I Tweaked the Recipe
I used natural peanut butter, which made the dough too dry. I added soy milk to moisten it, but then it was a little too sticky. I also used whole wheat flour instead of white flour. I had to add more flour to the dough to get it to be less sticky. I also didn't have peanut butter chips so I used a Lindt chocolate bar and broke it up into little chunks.