Category Archives: cookies

Chocolate sandwich cookies with milk chocolate filling


This week has been whoa.  A lot of weird things have happened, and being my birthday week, I tried to put it all in perspective.  Life can sucker punch you sometimes, and you just have to keep going, even when it’s hard and hurts.


What doesn’t hurt is having a good cookie around.  These cookies are amazing, the cookie itself isn’t too sweet, but definitely full of chocolate flavor.  The inside, now that is what I call a little piece of happiness.  Milk chocolate that is smooth, sweet, and just comforting enough to make the car repair bill sting a little less. 





Cookie dough

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp kosher salt    

2 sticks softened unsalted butter

3/4 cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

raw sugar for dusting


Whisk together flour, cocoa powder, baking powder, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then add yolk and vanilla. At low speed, mix in flour mixture just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, about 2 hours


Preheat oven to 350 degrees


Roll dough out, using a biscuit cutter cut into circles and lay on a parchment or silpat lined baking sheet. Sprinkle some raw sugar on top of each cookie and bake for 15-20 minutes or until no longer shiny.  Let cool for 30 minutes or until room temperature



Milk chocolate filling


2/3 cup heavy cream

8 oz cooled/melted milk chocolate

4 T softened unsalted butter


Heat cream in a pan until simmering

Take cream off heat and let cool

Add cream to milk chocolate stirring until incorporated

Add butter and mix until smooth

Let stand until firm, about 15 minutes


Using a piping bag and tip (I used star tip) pipe filling onto one cookie and add another on top.  Can keep at room temperature for up to a week. 



Peanut Peanut Butter Sandies

Just a recipe today. Back to normal ranting next week

Peanut Peanut Butter Sandies

1 1/2 cups flour

1/2 tsp baking power

1/2 tsp baking soda

2 sticks unsalted butter

1 cup sugar

1 egg

1 cup peanut butter

1 tsp salt

2 T chopped nuts (i used the variety box and this optional if you don’t want nuts)

Raw sugar to sprinkle on top (I use sugar in the raw)


Preheat oven to 400 degrees and line your baking sheets with parchment paper or grease lightly

In a bowl mix flour, baking soda, and baking powder and set aside

Cream the butter for 5-7 minutes, add sugar and keep creaming for another minute 

While mixture is creaming, chop your nuts if you are using them

Add the egg, peanut butter, and salt. Stop mixer and scrape sides of bowl

Add dry ingredients to the butter and mix until it makes a firm dough

Roll the dough into a log and cut into 1 inch pieces (at this point you can keep in the shape you cut them, or you can roll them into balls if you like a more traditional shaped cookie)

Put each cookie on a parchment lined baking sheet and use a fork to make criss cross marks in each cookie

Sprinkle each cookie with a small bit of raw sugar and nuts if using

Bake for 10-12 minutes, or until cookies are golden brown


Cookie tips, recipe and butter, oh butter


Cookies and butter


I seem to make cookies at least once a week or ever other week. And I always seem to feel comforted by making chocolate chip cookies. Oatmeal raisin are my personal favorite, but I have a never fail chocolate chip cookie recipe that seems to be a big crowd (by crowd I mean work and home) pleaser.


The secret, or the not so hidden secret to cookies, is creaming the butter and sugar. Most recipes will say about 3 minutes-double it. You can never cream enough. The butter and sugar(s) will get light and fluffy, making for a soft and wonderful cookie. Room temp butter-if your recipe calls for it, do it. This goes for your eggs, if your recipe says room temp butter, set the eggs out at the same time. Anything else that is cold, set it out and let it get to room temp. This takes about an hour.  This is one of those things you do not want to skimp on.  My other advice is to chill your dough-make it and put in the fridge for about an hour, just add 1-2 minutes of cooking time onto it when you make them.  And to keep them from getting too crisp, don’t make them too thin,  always use a cookie scoop or a spoon for even cookies. And don’t go by the recipe times, always check your cookies or baking a few minutes before. Many times they will be finished, or you will know how much longer you actually need.


My last tip, and this goes with the second part of this post, is butter. Now I use unsalted pretty much all the time. This way you can control the amount of salt that goes into your baking. If you use salted butter, the salt varies, and you might have way too salty cookies, cakes, etc. So if you buy butter in bulk, just freeze the rest of it until you need it. If you don’t have it, no worries, use what you have, but unsalted is always best for baking. In a pinch I will use salted or margarine, just cut back a bit on the salt you use otherwise.


You can never have too many cookies in your life, or too much butter. Go forth, buy butter, bake and enjoy a soft cookie.


Chocolate chip cookies


Preheat oven to 350 degrees if not chilling your dough. If chilling, wait until about 15 minutes in the fridge, then set your oven for 350.


¼ cup sugar

1/3 cup brown sugar

½ vegetable shortening (I have never used butter on these so I am not sure how they will turn out)

1 egg

½ tsp vanilla

2/3 cup all purpose flour

½ tsp salt

½ tsp baking soda

1 cup chocolate chips

¼ cup chopped and toasted pecans (optional)


Cream sugars and shortening for 5-8 minutes or until light and fluffy

Add egg and vanilla. Scrap down sides of mixing bowl

Whisk dry ingredients and add to creamed mixture, stir until just combined

Fold in chocolate chips and pecans if using

Scoop onto greased or parchment lined cookie sheets and bake for 10-12 minutes

Let cool for five minutes and move to a cooling rack

I am not cool, and one of my blog crushes

I am resigned to the fact that I am not cool. I don’t know much slang, my daughter tries to help god love her. I don’t use text speak or abbreviate. Hate it. I am not one of those people who can pull off a hipster, bought this “vintage” shirt for $50 but act like I found it on the street looks. I am more Liz Lemon, librarian chic. I love cardigans and Game of Thrones, Sons of Anarchy (this might make me a littler cooler) and Bourne movies. I like good grammar and nice handwriting. I am a dorky old lady with a shady younger past who is happy to be in bed by 9:30.  So for all you cool people, high five to you, but I am never going to cool. I am good with that though. Dorky people come see me, I will bake you some cookies and pour you some lemonade. 





Onto my blog crush-I have many, I am addicted to food blogs, design blogs, postsecret, etc. My baking addiction is my current crush. I love her recipes, photos and writing. So when she put up the honey-peanut butter cookies, I knew I had to make these for work. I decided since I had left my peanut butter at work, I am was going to use Trader Joe’s cookie butter (another place cool people hang out) I also used actual butter because I don’t buy butter shortening. They are pretty, and I am sure work is going to go crazy. Check out my baking addiction if you haven’t, it’s a great place for amazing recipes:



my favorite cookie of all time

What a week. Not going to go into a long diatribe of my feelings and opinions, just glad things are calming down in the good old US of A. What I am here to talk about is cookies. Love them. Everyone should give one to a friend and say “i love you as much as this cookie, or i like you a little and had an extra one, don’t get too excited” My favorite are oatmeal raisin cookies. I wouldn’t eat a raisin on it’s own if you paid me (not true, I love money) but you add some oats and some cinnamon and I am there. The trick that I learned from the internet (where everything is true, but this really is) is to chill your dough for this recipe. Give it an hour or two to rest. Things you could do while waiting: read, a puzzle, tweet, facebook, write your memoirs, etc. 

Here is the recipe-make these and you won’t regret it. 

Oatmeal Raisin Cookies

stick of unsalted butter, room temp 

2/3 cup brown sugar

1 tsp vanilla

1 egg room temp 

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp all spice 

1/4 tsp kosher salt (use table if that is all you have, sea salt if feeling funky)

3/4 cup all purpose flour

4 mini boxes of raisins or 1 cup 

1 1/2 cups oats (old fashioned are best)

*I am a purist, but you can add a 1/2 cup chopped walnuts if you want. Make sure to toast them ahead of time, this brings out the flavor. 350 degrees for about 10-15 mins or they smell toasted

Cream butter, sugar, vanilla and egg for about 5-8 mins. Longer you cream, fluffier the cookie. Sometimes I go as long as 10 mins. 

In a separate bowl, whisk together flour, baking soda, salt, cinnamon,  and all spice.

Add to butter mixture, mix for 30-40 seconds until combined. 

On low speed, add your raisins, and oats (nuts also if you used them)

Mix only until incorporated, don’t overmix or you will have tough cookies. 

Chill dough for at least an hour, two if you have it. You can chill in the mixing bowl, or go ahead and scoop them onto the sheet pans lined with parchment paper or sprayed with cooking spray and chill that way. I can’t stress the importance of a slipat or parchment paper. Your baked goods will never stick again

After chilled, scoop cookies with a cookie scoop or a spoon a few inches apart and preheat oven to 350. Bake cookies for 11-13 minutes or until brown on the edge and still soft in the middle. Let rest on cooking sheet for 10 minutes, and transfer to a cooling rack. 



Music while you cook/bake

What do you like to listen to? I am a big fan of Justin Timberlake (yes at 35!) and I will rock out to that while baking some cupcakes. Or Dido, Adele, Fiona Apple, Beyonce, even a little Kayne (jerky as he is, but that is for another day) I love bringing the Ipad in the kitchen and just getting in the zone. I don’t think I am going to have much time to bake this weekend, but I am listening to some indie, hipster music right now, thinking about life and love, and wanting to bake pies and wear an apron. Happy weekend. Image