Jul 21st, 10
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We were at a family wedding a few weeks ago in Hayward, WI. My favorite candy store of all time is in that town it’s call Tremblay’s Sweet Shop. Its a must stop every time I am in the area. This time some very bright chocolate covered sunflower seeds caught my eye. I got a scoop of them and have been thinking about what to make since then. I finally decided to just go with a simple cookie. Because who doesn’t love a simple cookie.
These cookies are excellent, they have great batter as it is then had a nice salty sweet crunchy yummy in them and you have perfection. I have had trouble keeping my hands off these since making them 
Chocolate Covered Sunflower Seed Cookies (From: Culinary Conoctions by Peabody)
- 1 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- ¼ tsp ground sea salt
- 1 ½ cups chocolate covered sunflower seeds, unsalted(see note)
Preheat oven to 375F.
Cream together butter and sugars, about 3 minutes.
Add eggs one at a time and scrape down bowl after each addition.
Add vanilla and beat for 30 seconds.
In a separate bowl, combine and sift together flour, baking soda and sea salt.
Add flour mixture to butter mixture and mix on low until fully incorporated.
Stir in chocolate covered sunflower seeds.
Form into 1-inch balls and place on a ungreased cookie sheet. Bake for 8-9 minutes.
Let cool for 2 minutes on pan and then move to wire rack.
Maddy picked out some of her own taffy.
Apr 18th, 10
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Yes I am still alive, I have this little 5 month old that seems to rule my every move and stops me from getting into the kitchen. Well I shouldn’t say that, we still eat dinner at home everynight, it’s just much more boring.
I have had some orange dream pudding mix in the cupboard for almost a year now that I bought at a little amish store outside of Eau Claire, WI. The thought of orange and dark chocolate chips attracted me right away. And these little cookies did NOT dissapoint, they are SOOO moist and flavorful and just a little hint of orange flavor.
I brought a dozen to work, sent a half dozen to day care, and a dozen to Adam’s work. Adam brought them in with him in the morning and some people took them, when he got back for lunch a co-worker came up and said “Ok where are one of these really moist yummy cookies I keep hearing about” I guess they liked them.
Orange Dark Chocolate Pudding Cookies (Originally From: Joelen’s Culinary Adventures)
- 2 1/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1 cup butter, softened
- 3/4 cups packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) packages instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Jan 25th, 10
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My wonderful friend Amber sent me a Care package shortly after Christmas, she included a bunch of baked goods and two outfits for Maddy. One of the baked goods where dipped cherry cookies, I had trouble sharing with Adam, they remind me of spritz which are my favorite cookie ever but these are bigger, with more flavor.
Maddy sporting her new outfit. Thank you Amber!
You need to make these cookies ASAP! I cannot wait to make them again, I am very glad I brought most to work otherwise I would of eaten the whole batch!
Dipped Cherry Cookies (Found On: Ambers Delectable Delights, Originally Adapted From: Taste of Home)
- 2-1/2 cups all-purpose flour
- 3/4 cup sugar, divided
- 1 cup cold butter, cubed
- 1/2 cup finely chopped maraschino cherries, drained
- 12 ounces white baking chocolate, finely chopped, divided
- 1/2 teaspoon almond extract
- 2 teaspoons shortening
- Coarse sugar and red edible glitter
In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.
Dec 18th, 09
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My mom and aunt found this recipe on the Star Tribune website. I was a little unsure as I am not a big nut person, but I figured I could gift them out… well unless I make another batch there wont be any gifted. Yes they were that good. These are WONDERFUL!
I want to try them with different kind of nuts. Try these as soon as you get time.
Almond Triangles (From: Star Tribune)
- 2 c. (4 sticks) unsalted butter at room temperature, divided
- 3/4 c. granulated sugar, divided
- 1 egg
- 3/4 tsp almond extract
- 1/2 tsp salt
- 2-3/4 c. flour
- 1 c. packed brown sugar
- 1/3 c. honey
- 1/4 c. heavy cream at room temperature
- 1 lb (about 5-1/4 c.) sliced almonds
Use a 10×15 inch jellyroll pan.
In a bowl of an electric mixer on medium-high speed, beat 2 sticks butter until creamy (about 1 min). Gradually add 1/2 c. granulated sugar and beat until light and fluffy (about 2 min). Add egg, almond extract and salt, and beat until thoroughly combined. Reduce speed to low, add flour and mix until just incorporated. Press dough evenly into pan and push dough up the sides. Cover with plastic wrap and refrigerate 30 minutes. Note: the directions say to line the pan with heavy-duty foil, shiny side up; we used a non-stick pan without lining it with foil and had no problems removing it from the pan.
Preheat oven to 375 degrees. Use a fork to prick dough in 24 places all across and bake 10 minutes. Remove from oven and cool on wire rack.
In a large saucepan over medium heat, combine brown sugar, honey, remaining 2 sticks butter and remaining 1/4 c. granulated sugar. Cook, stirring occasionally until sugar dissolves.
Increase heat to medium-high, bring mixture to a boil, and cook for 3 minutes without stirring. Remove from heat and stir in cream, then stir in almonds.
Spread almond mixture evenly over the crust. Return pan to oven and bake until bubbling, about 15 minutes. Remove from oven and cool on a wire rack. While bars are still slightly warm, cut into triangles. Note: we slid the bars onto a large cutting board before cutting.
Makes 6 dozen.
Nov 29th, 09
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Wow I have missed my kitchen. The other night Madalynn was happily sleeping on her Daddy and I decided it was the perfect opportunity to make some cookies. I mixed the dough, made about 6 cookies and then froze the rest in dough balls. Now we can always have fresh cookies.
Chocolate Chip Cookies (From: Branny Boils Over Originally From: Cooks’Illustrated)
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, softened (1.5 sticks)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Whisk dry ingredients together in a medium bowl; set aside. Cream together butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla. Add dry ingredients and beat at low-speed until combined. Stir in chocolate chips.
Scoop out a rounded tablespoon of dough and shape into a ball. Place formed dough onto cookie sheet, leaving 2″ between each ball. Bake at 350 until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 12-13minutes). The cookies will come out of the other rather puffy, but they will settle into a beautiful shape once cooled.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
