JenOni

cookies

Valentine’s Day Heart Shaped Butter Cookie Recipe

ValentinesDay

BUTTER COOKIES

One of my past times is baking during the holiday. The recipe is easy with the right tools. A few helpful tips for the perfect cookie is to use parchment paper, a rolling pin, a quality cookie sheet, a quality cookie cutter, and a timer. My favorite brand of bakeware is Wilton. These cookies bake very quickly so you have to watch the time.

1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons orange juice

1 tablespoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

ValentinesDay

The full recipe is here

Holiday Cookie Baking Tradition in time for Christmas Day

*this post contains affiliate links, I will receive commission if you click and purchase*

Holiday Cookie Tradition

Every year cookie baking is our holiday tradition before Christmas day.   I have the kids pick out their favorite recipe and the baking begins.   Baking is therapeutic and I enjoy it during the holiday season.   This year I only baked three varieties that included our favorite chewy chocolate chip, vanishing oatmeal raisin and a new sugar cookie recipe.  Last year,   I started substituting sea salt in all of my cookie recipes.   We love the combination of extra salty and sweet.    This was a very easy recipe and no refrigeration is required.

I found that after rolling cookies in sugar to try and keep the cookies slightly round.  When I pressed down the dough the batch was flat.

 

I found the recipe on Pinterest, from AddAPinch.com:

Sugar Cookies

  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder

 

Recipe Credit here

 

 

 

 

 

Vanishing Oatmeal Raisin Cookies Baking with Quaker Oats

OatmealRaisinCookies

Oatmeal Raisin Cookies

This is my favorite time of the year and I love to bake these Oatmeal Raisin cookies. One of my traditions is to ask the kids their favorite cookie for me to bake. This year my daughter has asked for sugar cookies (in various shapes of choice) and my son wants the peanut butter blossoms. My favorite is the oatmeal raisin cookies that I have baked for at least the last 6+ years.

You can find the recipe on the lid of the oatmeal container, Enjoy!!!! I bake these every Christmas!

 

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins(SunMaid Baking Raisins, if available)

PREPARATION:
Heat oven to 350°F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 

Before Oats and Raisins

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit the cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

 

 

Fave Christmas Cookie Recipe

 

photocredit: cocoamommy

When I think of Christmas it reminds me of childhood traditions such as listening to Nat King Cole’s Christmas album, nuts, holiday candy, the smell of cinnamon and fresh fruit.   I started baking at the age of 10 and Christmas was always a big deal.      While my mother worked on the meal, I handled the baking.   Christmas baking for me  is all about cookies, cookies and more cookies.  I have expanded into red velvet cupcakes to give a festive alternative.   As  a mom, my kids now have their Christmas cookie request.   Last year, my then 4yo wanted gingerbread cookies and my then 11yo wanted his favorite, peanut butter.  I can actually get away with not using the Hershey’s kisses.     This oatmeal raisin cookie recipe has been my favorite for over 10 plus years.    If time permits I will bake and take into work before the holiday break.  Enjoy!

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

I hope you enjoy as much as we have through the years, Happy Holiday Baking!

Christmas Cookie Exchange

photo credit: cocoamommy

 

Since one of my Christmas rituals is to bake cookies, and cookies and more cookies.    I thought it would be fun this year to host a bake off with the cousins.     It will include some of my favorite recipes vanishing oatmeal raisin cookies, peanut butter blossoms, and magic cookie bars.

photo credit: cocoamommy

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

recipe credit: quaker.com(recipe on lid of quaker oats)

photo credit: cocoamommy

Magic Cookie Bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Instructions

  • HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
  • BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
  • For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
  • VARIATIONS
  • SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

 

recipe credit: eaglebrands

Peanut Butter Blossoms

  • 48  HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1  egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  •   Additional granulated sugar

Directions

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
    cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
    About 4 dozen cookies.

My Tip: unwrap kisses once put in first batch and store somewhere cool; they need to be firm before touching the warm cookies (refrigerate)

recipe credit: hersheys.com

Since the cousin’s only see one another once or twice a month, I thought we would plan a fun night of salad, pizza, fruity beverages, snacks.    The activity of the day will be baking our cookies.   Now since I’ m hooked on Pinterest, I found the most crafty cookie container ideas on Pottery Barn Kids, so of course I pinned them below.

 

 

 

Christmas Recipe: Irresistible Peanut Butter Cookies

photo credit: cocoamommy

Another Christmas favorite, especially for my TWEEN.   This is a no fail recipe.   Set your timer, do not over bake.  These are moist and chewy.   One year I was thinking to make PB&J sandwich cookies.   I haven’t sold my TWEEN on this idea yet.

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
    Or 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

  1. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  2. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

 

Serving Size (1/36), Calories 110 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

recipe credit: www.jif.com

Countdown to Christimas 2010!

 

The countdown is on…. I usually never rush to get a tree as there are everywhere on sale. Well this year I get a tree and to my surprise there is a bird’s nest buried inside.  After taking the tree outside for fear of possible eggs hatching and chirping in the middle of the night, I pulled out the nest with gloves of course.  After shaking the tree multiple times, I dragged the tree back in the house.  Oh I forgot after realizing the tree stand was not strong enough to hold this tree I called Tarjay to see if there were any stands left and of course not a week before Christmas.  Then we stopped in Lowes to see if just maybe there was one left and of course not.  After my daily call with @tomikabryant she suggested I stop in Rite Aid, great suggestion there were plenty of tree stands left.  Also signed up for their discount card and the tree stand went from $16 to $9, wow can’t beat that discount.  Note to self make sure to sign up for discount cards at other retailers it comes in handy at least one time during the year.

My DD has on her list a beauty salon set and after scanning the internet I found one at Amazon.com with a 5 star rating.  In order to get it quickly I signed up for a trial membership to Amazon Prime, so for $3.99 I get one day shipping. (my fingers are crossed).  Next, purchase is a netbook for my DS for under $150.

Next, I need to find a pork crown roast.  After seeing Paula Deen make this on her Food Network show with cornbread stuffing, I had the bright idea to make something different for Christmas dinner.  Also our traditional cookie baking is scheduled and of course my DD wants to make gingerbread cookies(wish me luck). This will be my first time making gingerbread cookies, so we will add our traditional oatmeal raisin, magic cookie bars and an oldie but goodie the M&M cookies.   We are skipping the gingerbread house this year and I believe the red velvet cupcakes…. There will be enough goodies to indulge in and feel stuffed.

I always look forward to Christmas because the kids are so excited and happy to receive things from their list.  Plus we get to fill ourselves with yummy food and treats..

Christmas 2009 —Time to Exhale!

Don’t get me wrong I love Christmas! However it always gets really hectic leading up to the Christmas day. I made two trips to the mall and two trips to the outlets. The tree was picked up on Monday and the kids helped me decorate on Tuesday. It may seem last minute but I always feel like I am truly in the spirit- the week of Christmas. On Tuesday and Wednesday I wrapped all the presents for the kids. My baking started on Wednesday with my favorite oatmeal raisin cookies and red velvet cupcakes with cream cheese frosting. Since we were over another turkey dinner, I roasted my oven stuffer on Wednesday as well. By Thursday I delivered the cookies and cupcakes to my little diva’s daycare center. I also made some last minute stops at the mall(I know crazy), Target, supermarket and the Wine & Spirits store. My new favorite spirit is Nuvo . Definitely recommend trying it if you have a chance…

Two years ago I bought the Wilton gingerbread house kit. The instructions are a little misleading because I assumed this was a quick, no frills project and boy was I wrong. The kit requires a lot of set time for the base of the house and adding the roof. Time required is between 1hr to 3 hrs. Although we had fun doing it 2 years ago, I decided to try it again this year. My little man started off with the initial set-up but when the house became uncooperative with collapsing he walked away with his hands up. Oh, and I forgot to mention the messy icing that was on every surface in the kitchen. Just like all well intended projects with the kids I was left to salvage the house and decorate it on my own. Needless to say I was not very pleased with the outcome but it was finished and that is what mattered. Next time I will leave this project to all the talented pastry chefs out there.


I also wanted to bake some Magic Cookie bars and finish my side dishes for dinner on Friday. Magic Cookie Bars are a no fail easy bar cookie. If you like chocolate chips, coconut and nuts it is a really yummy bar cookie. The nice part about the recipe is there are variations to the original recipe. You can substitute the chocolate chips for butterscotch chips, peanut butter chips, white chocolate chips, whatever your preference.

By the end of the night I had a nice champagne flute filled with my Nuvo nightcap. I thought the rest of the night would be uneventful when I attempted to put the presents under the tree. In the wee hours of Christmas morning I was underneath the tree organizing the presents and my little diva decided to come looking for me. Well of course I was caught red handed with a good story as to why I was organizing the gifts “Santa ” delivered.

On Christmas morning, the kids were up by 8:00 and ready to go downstairs. The kids were excited while opening their presents and that made the hustle and bustle well worth it.One thing I enjoy about Christmas is indulging on yummy goodies. On Christmas morning I decided to pull out the waffle iron and make the kids semi-homemade waffles. This was a treat because I rarely use my waffle iron. In between cleaning up the kitchen I managed to make homemade rolls, cutout butter cookies and rolled my pie crust.

After dinner which was roasted chicken, cornbread stuffing, greens, sweet potato souffle with pineapples and cheesy macaroni & cheese; I looked forward to my desserts. The butter cookies(the kids ate all of these except for the one), magic cookie bars, red velvet cupcakes and sweet potato pie.

All I can say is a new workout regimen is definitely in the works for the new year after these homemade goodies..

I hope your holidays were filled with friends, family and scrumptious foods! Have a very Happy & Prosperous New Year!

Countdown to Christmas 2009

Each year it seems as if Christmas sneaks up on me and there is never enough time between Thanksgiving and the week of Christmas.
Last night me and my assistants put up our Christmas tree. In the middle of decorating my little diva smashed a few of my glass ornaments(no injuries) and she never said a peep. Wow, after supervising , unpacking boxes, and then putting the boxes back in storage I wished for a really nice cocktail. The real drama started when I assigned only one child to put on the candy canes, What was I thinking? Our finished product was far better than expected. I cannot put any wrapped presents under the tree until Christmas Eve night (or more like the wee hours of Christmas morning) or risk having each present opened before Christmas morning.

Tonight one of my assistants helped me whip up one of my favorite oatmeal raisin cookies. Recipe featured on my “Christmas Cookie”post. These are a special treat for my little diva’s daycare center.


I wanted to bake a different holiday treat for the kids so I whipped up some Red Velvet Cupcakes. Some of these are being delivered to the daycare center tomorrow since there is no need for us to have 24 cupcakes in our house over the next few days. I still have my butter cookies, magic cookie bar and more oatmeal raisin cookies to bake. This is the first time I used a red velvet recipe for cupcakes. One thing about cupcakes is the fact they are very time consuming and in this case a little messy with the red food coloring. Oh, and did I mention the scrumptious cream cheese frosting. I sprinkled the cupcakes with a little red sugar. Recipe for cupcakes below.


Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Favorite Cookie Recipe #5

(picture from jif.com)

Peanut Butter Blossoms
Ingredients
1/2 cup Crisco® Butter Shortening
1/2 cup Jif® Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
48 foil-wrapped milk chocolate pieces, unwrapped
Directions
1. HEAT oven to 375°F.
2.CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5.BAKE 10 to 12 minutes or until golden brown.
6.TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.