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.

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.

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.

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.

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.

I am a sucker for the new or limited edition candy and food. While walking around the grocery store last time I spotted this bag of dark chocolate and mint chips. Hummm, I hate mint, but Adam likes mint, and it’s something new, into the cart they went.

I decided to just go with the recipe from the back of the bag, Adam, my co-workers and his co-workers raved about them, loving them. I guess I need to buy a few more bags of chips to keep so I can make them later again.

Mint Chocolate Delights (From: Nestle)

• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) Nestle dark chocolate and mint morsels

Preheat oven to 325° F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I knew I wanted to make something special for my SIL’s for hosting my baby shower, I had saw cookie bouquets long time ago and decided it was time to give it ago. And I am happy to report that for the most part they turned out excellent!!!!!

Me being me had to ofcourse try a new sugar cookie recipes, I wasn’t very impressed with these and thought them to be a little bland and next time will use this recipe which has proven to be my favorite. In the end I had LOTS of fun with this project and can’t wait to have a reason to make them again.

Sugar Cookies (Found On: Ambers Delectable Delights, Orginally From: Annie’s Eats)

• 1 cup butter
• 1 cup powdered sugar
• 1 egg, beaten
• ½ t. almond extract
• 1 t. vanilla
• 1 t. salt
• 2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.

Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min.

Cookies should not brown. Frost and decorate when cool.

Yields ~40 cookies.

Royal Icing (From: Wilton)

• 3 tablespoons Meringue Powder
• 4 cups (about 1 lb.) confectioners’ sugar
• 6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Cookie Bouquets

To make the cookies I rolled out the dough as instructed and then pushed a cookie stick into the back of it and baked it as stated. Only about 1/2 my sticks stuck the rest fell out but I was able to get them back in with frosting. I am not sure how to do it so they would bake completely in.

I let the cookies cool completely over night before frosting, I frosted as wanted with royal icing and let icing harden.

In my tins (bought from Target) I bought styrofoam to hold the cookies in place.

Once cookies are set wrap in baggies and twist tie to keep freshness, place in foam in tin, wrap tissue paper around sticks to cover up the foam.

**Make sure you put the sticks in the foam BEFORE putting the tissue paper in, I tried to push the stick through the paper and that did NOT work.

I have a problem… I have a problem with chocolate chip cookies. Thankfully my husband loves that I have a problem with chocolate chip cookies. I LOVE trying new chocolate chip cookie recipes, I love comparing them, seeing the differences, picking out my favorites, and reasons why.

I first saw this on some blogs. Then I realized I haven’t made chocolate chip cookies for a while, I decided this was the recipe to try as it used bread flour instead of regular. I made these last week, but Adam and I managed to eat almost the whole batch without pictures being taken. This time I made them for our trip to Iowa to visist his family.

These are one of my favorite cookies. I think it’s a tie between The Chewy and The Ultimate Chewy and Soft Chocolate Chunk Cookies. These are the perfect chocolate chip cookie in my eyes, soft middle, little crispy around the edges, lots of chocolate chips and wonderful flavored dough.

The Chewy (From: Alton Brown)

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

As soon as I saw these in my reader I knew I had to make them as I love sugar cookies but HATE rolling the dough and cutting the shapes.

Sadly I was a little disappointment with them, the cookie part was almost too thick, making it dry. They also seem to get dryer after only a day being stored. I doubt I will make them again, as they had good flavor just didn’t like how dry they were.

Sugar Cookie Bars (From : Beantown Baker)

• 1 cup butter; room temp.
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• 5 cups flour
• 1 tsp salt
• 1/2 tsp soda

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

• 1/2 cup butter at room temp
• 1/2 cup shortening
• 1 tsp vanilla
• pinch of salt
• 4 cups powdered sugar
• 5 Tbsp milk
• food coloring (optional)

For frosting combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie, add sprinkles, then cut into bars.

I love baking cookies, I really do. They are rather simple you can freeze the dough, you can make a half a batch, you can send with friends and family and keep some for yourself.

I missed having a cookie recipe to make last month, but this month cookie carnival was back in full swing, as soon as I saw these cookies I was excited to make them. I left out the cheeries as neither of us love them, I used white chocolate in it’s place. They were WONDERFUL!

Chocolate Fudge Cookies with Toffee and Cherries (From: In the Sweet Kitchen, Regan Daley)

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, room temperature
• 1 cup tightly packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 1 cup plump, moist, dried sour cherries (I omitted)
• 8 oz. bitter or semisweet chocolate chopped into chunks about the size of the cherries (I used white chocolate)
• 1 cup English toffee pieces for baking such as Skor Bits

Preheat oven to 350 F. Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside. In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy – about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.

Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.

Bake the cookies for 15-18 minutes (mine were done in 18 minutes) or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.