With Thanksgiving so late this year, I hope you’ll forgive me for sharing a Christmas cookie recipe before Black Friday; these Cannoli Cookies are too good to keep a secret!
If you’re a cannoli lover, these Cannoli Cookies are sure to impress, especially because they are quite a bit easier to make than homemade cannolis!
Cannoli Cookies are spiced ricotta cookies with chocolate chips, pistachios, and orange zest, delivering the flavors of a classic cannoli in cookie form!
I love Oreos. They are easily my favorite cookie since childhood, and I used to eat them almost every day as my after-school snack. So, it probably goes without saying that Cookies and Cream Ice Cream is one of my favorite ice creams.
I have no idea why it took me so long to make my own homemade cookies and cream ice cream, but after making this recipe, I don’t think I’ll ever be able to go back to the store-bought stuff!
This recipe for Homemade Cookies and Cream Ice Cream uses just 6 ingredients. Because there are no eggs in this recipe, there is no heating of the milk mixture so it comes together pretty quickly. Note that this recipe does still require you to refrigerate the mixture overnight and churn the ice cream the next day.
Ingredients (makes 1 quart):
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt
1 sleeve Oreos (regular, not Double Stuf), chopped
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
It’s the holiday season which means another cookie recipe inspired by some goodies from OXO! This year, I’m making something a little different for me: Christmas Pinwheel Cookies.
I tend to gravitate toward drop cookies because they are simple, decidedly not fussy, and still delicious! These Christmas Pinwheel Cookies are slice and bake cookies instead, which means you roll them into a log, slice them into equally sized slices, and bake.
Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I want to share a bit about Cookies for Kids’ Cancer.
Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.
For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
I love all things pumpkin, both savory and sweet. Despite already sharing over 30 pumpkin recipes, I have yet to share a recipe for Pumpkin Chocolate Chip Cookies!
I am happy to finally rectify that huge oversight, and I promise these cookies were worth waiting for!
Ingredients (makes about 30 cookies):
1/2 cup pumpkin puree
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 egg plus 1 egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (I used mini, regular size work too)
Inspiration for new recipes to share on this blog can come from almost anywhere – local restaurants, family traditions, cravings, and sometimes even mystery novels. The latter is where I found inspiration for this recipe for Ube Crinkle Cookies!
I have been reading a mystery series written by Mia P. Manansala. The first book, Arsenic and Adobo (paid link), introduces the protagonist and narrator of the series, Lila Macapagal. Lila, an avid baker, has recently moved back to her hometown, and is helping out at her Tita Rosie’s struggling restaurant. When her ex-boyfriend, a local food critic, dies suddenly, Lila becomes the top suspect and has to start her own investigation to prove her innocence. Throughout the story, Lila bakes up delicious desserts, infusing Filipino flavors into some seriously amazing sounding baked goods.
One in particular stuck out to me: Ube Crinkle Cookies. I’ve made a few crinkle cookie recipes on this blog so you know I love a good crinkle cookie. I’m sure ube crinkle cookies isn’t a new idea, but it’s new to me, and I knew I had to make these!
Ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. The bright purple color of ube makes it particularly wonderful for use in crinkle cookies. The contrast with the white powdered sugar makes these cookies a real showstopper!
I couldn’t get the idea of these Ube Crinkle Cookies out of my head, I had to make them! These cookies are made with Ube Halaya and Ube flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up the color. Both ube halaya and ube flavor can be found at most Asian grocery stores.
There are a couple of tools that I suggest using to make this recipe:
I have been making this chocolate chip cookie recipe for years, and I always get compliments on how soft and chewy these cookies are. So yes, I am hereby declaring these the BEST chocolate chip cookies!
I’m actually surprised I haven’t posted this recipe before. Recently, I made a batch of these chocolate chip cookies, and one of my friend’s kids liked the recipe so much that she asked me for the recipe, and I realized my mistake. So, I am finally rectifying that issue!
This recipe is really easy to make, and the dough doesn’t need to rest in the fridge before baking! I do strongly suggest that you let the butter and egg come to room temperature though, it will make for a better cookie texture.
Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.
I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.
With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them. Does a cookie always have to be round, sweet, or soft? Breaking down the essential rules, ingredients, and equipment needed, FabulousModernCookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking. The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
It’s that time of year again – OXO’s Bake a Difference Campaign is live! Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I wanted to tell you a bit about Cookies for Kids’ Cancer.
Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.
For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
To help support, you can also register for the Bake a Difference campaign and host a virtual bake sale or an in-person event!
Moving to this year’s cookie: These Creme de Menthe Cookies are chocolate crinkle cookies with a chocolatey mint center. It is based off a cookie recipe I found in an Amish Community Cookbook (paid link) I’ve had for years.
Note: This post is sponsored by Adagio Teas. Opinions are mine alone.
I’m excited to share this recipe for Earl Grey Madeleines, plus an easy suggestion for a personalized gift option for tea lovers!
My sister is getting married later this year so I have been immersed in all things bachelorette, shower, and wedding over the last few months. Her bridal shower is coming up soon, so naturally, I have been thinking of different gift options to help celebrate my sister. I love a good themed gift that adds a bit of personalization, so I was thrilled when Adagio Teas contacted me recently about doing a post highlighting some of their awesome products.
Adagio’s website has an impressive number of loose teas, plus teaware, pantry items, and gift selections that can be easily curated into the perfect gift. I was immediately drawn to a 20oz Particle Teapot that is just the right size to brew tea for two. The enameled glazed iron pot is both a kettle and teapot, and includes a stainless steel infuser basket so you can steep the tea leaves right in the pot.
I scrolled through their extensive tea selection and chose a random assortment of sample sized teas so that I could include a bunch of different types in my gift for my sister. Naturally, I picked up a few for myself as well, including Earl Grey Bravo, a blend of artisan black tea from Sri Lanka, flavored with bergamot.
source: adagio.com
It probably goes without saying that I wanted to make something that would go well with the teapot and teas, so I decided to make these yummy Earl Grey Madeleines, using Earl Grey Bravo and raw honey from Adagio.
My family loves quite a range of tea, but Earl Grey is definitely a favorite of ours, so I wanted to incorporate that into the gift.
My sister is having a display shower, where gifts will not be wrapped, so I packaged them up in a large cookie jar, along with the teapot and a few sample sized teas, including Peach Oolong, Buddha’s Dream, 40 Winks, and, of course, Earl Grey Bravo.
Ingredients (makes 2 dozen madeleines):
2 cups cake flour (or all purpose flour and cornstarch, directions here)
I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!
Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!
Ingredients (makes 12 whoopie pies):
Red Velvet Cookies (makes 24 cookies):
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup brown sugar, packed
1 large egg
2/3 cup whole milk
1 tablespoon white vinegar
1 tablespoon vanilla extract
1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
2 cups flour
3 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Peppermint Cream Cheese Filling:
2 (8 oz) blocks cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.
source: cookies for kids’ cancer
In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:
Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups confectioners’ sugar, plus more as needed
NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone.
Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!
Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.
These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.
Note: I was sent OXO’s 8-Piece POP Container Baking Set in order to write this post. Opinions are mine alone.
Have you picked up on my love of S’mores yet? 🙂 As a city girl, I don’t get the opportunity to enjoy an actual s’mores over an open fire very often, so I love creating the same flavors at home in baked goods and other treats. So you know I jumped on the opportunity to make a batch of Marc Murphy’s Smores Cookies to support Cookies for Kids’ Cancer.
Every year, OXO makes a commitment to donate up to $100,000 to Cookies for Kids’ Cancer, donating $100 for every blog post (like this one). In order to help me make this post, OXO sent over their new 8-Piece POP Container Baking Set.
source: https://www.cookiesforkidscancer.org/
I have been using POP Containers for years, and couldn’t wait to use the new and improved versions! As always, the POP containers are a must-have to keep your pantry organized. The clear containers are airtight, stackable, space-efficient, and the new versions are completely dishwasher safe! I use POP containers for everything from my baking supplies to grains, lentils, dried beans… you name it! The 8 piece baking set includes two 0.4 qt containers (great for baking powder, chocolate chips, coconut flakes, etc.), one 1.1 qt container (perfect for brown sugar), and two 4.4 qt containers (sized to fit 5 lb bags of flour and sugar), along with some other baking-centric goodies: two 1/2 cup scoops that secure to the underside of the lids and a brown sugar terracotta saver that keeps brown sugar soft and clump-free. Besides now being completely dishwasher safe, another upgrade is the handy fill line, so you don’t overfill your POP containers.
source: oxo.com
I couldn’t wait to fill up my new POP containers. I used the 4.4 quart containers for flour and sugar (I clearly need to add sugar to my grocery list!), and added the 1/2 cup measuring scoops to the containers. I filled the 1.1 quarter container with light brown sugar, and, after soaking the Brown Sugar Saver in water for 15 minutes, secured it to the underside of the lid.
Lastly, I filled the 0.4 quart containers with baking soda (hooray! no more worrying about the potency of my open baking soda!) and my graham cracker crumbs.
I adjusted the original recipe just a bit, so visit this link if you’d like to see the original.
Not going to lie. I never thought I’d post a recipe for lactation cookies on my blog. (And no, I haven’t hidden the pregnancy and birth of my first child from you. I made a batch of these cookies, or more correctly, the cookie dough, for my sister-in-law.) But, here I am sharing a recipe for Oatmeal Chocolate Chip Lactation Cookies.
So, why am I sharing these? Because they are GOOD. Like. Really good. Also, these are perfectly acceptable to have even when you’re not nursing. (What? I had to sample them before giving them as a gift!) But if you want other cookie options, I have plenty to choose from as well!
Oats, brewers yeast and wheat germ are ingredients that not only promote lactation, but have a bunch of other great benefits:
Brewer’s yeast helps maintain a proper digestive tract while also enhancing energy and strengthening the immune system. It’s also a source of protein, potassium, iron, zinc and magnesium.
Wheat germ is a good source of magnesium, zinc, potassium, folic acid, and vitamin E. It also can boost your immunity, reduce the risk of heart disease, and help maintain a healthy weight.
Oats are high in fiber and iron, protein and complex carbohydrates.
After that lesson, I think we all deserve a little treat!
