Lynn's Kitchen Adventures » Cookies

Mint Chocolate Meringue Cookies

Lynn — Fri, 02 Dec 2011 15:51:53 +0000

Meringue cookies have always fascinated me. They are crunchy on the outside and light and airy on the inside.

Many people are intimidated by meringue cookies, but they are really very easy to make, they just take a little time.

We love this mint version of meringue cookies. I used a little green food coloring in mine, but you could easily do a little red, or make a batch of both for a really fun plate of holiday cookies.

Mint Chocolate Meringue Cookies

4 egg whites at room temperature ( Room temperature eggs are important. The meringue whips up better.)
1 teaspoon cream of tartar
1 1/3 cup sugar
½ teaspoon mint extract
2-3 drops of green food coloring
1 cup mini chocolate chips

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper and set aside.
In a bowl beat egg whites with an electric mixer until foamy.
Add the cream of tartar and beat until fluffy, but not stiff.
Add sugar slowly 3 tablespoons at a time.
Continue beating until all the sugar is added. Add mint extract and food coloring and beat until meringue is shiny and firm.It should form peaks.
Gently fold in miniature chocolate chips.
Drop by tablespoon full carefully onto baking sheets.
Place in oven. And turn off oven. Leave in the oven for at least 2 hours or overnight until cookies are crisp and dry. The meringue cookies will cook from the heat of the turned off oven.
Store in an airight container.
Serve and enjoy.

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For more great Christmas ideas please visit the other bloggers joining me on this series.

Christmas Homeschool Fun: 1+1+1=1

Christmas Decorations: Songbird

Tips for a Healthy Holiday: The Thrifty Mama

Saving Money: Surviving the Stores

Travel Tips: Mom’s Travel Tales

Christmas Family Fun: Life as Mom

Homemade Christmas Gifts: The Happy Housewife

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Chocolate Rice Krispies Crunch {Grandma’s No Bake Cookies}

Lynn — Thu, 18 Aug 2011 20:13:12 +0000

Last week I shared about my grandmother’s recipe box. Then I shared a picture on Facebook for no bake cookies that were made from a recipe I found in my grandmother’s recipe box.

Several of you asked that I share the recipe. I was more than happy to share it, but I am afraid some of you may be a bit disappointed because this recipe is so easy it is not much of a recipe at all. However, it is really really good.

This is one of those recipes that makes me wonder why I have never thought to try it before. It is so easy and so good.

In fact this recipe only contains two ingredients. It contains chocolate and rice krispy type cereal. That is it. See I told you it was easy.

I did adapt the chocolate to cereal ratio a little, but besides that it is still Grandma’s basic recipe.

Simple and tasty. I love recipes like this!

Chocolate Rice Krispies Crunch

3 cups chocolate chips
6 to 7 cups rice krispies ( I used the new gluten free ones)

Place the chocolate chips in a large bowl and melt in the microwave at 50% power and stirring every 30 seconds. This will take several minutes to do and be sure to stir every 30 seconds until the chocolate is melted.
Stir in rice krispies and stir until combined.
Drop by spoonfuls onto a cookie sheet. Place in the refrigerator until firm. This takes an hour or two.
Remove from wax paper and enjoy.

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Hot Fudge Ice Cream Sandwiches

Lynn — Tue, 26 Jul 2011 16:06:44 +0000

A few weeks ago for the fourth of July, I wanted to make something special for dessert, but because I wanted to enjoy the holiday, I wanted to be able to make the dessert ahead of time.

When I opened the July issue of Martha Stewart magazine, I knew I had the perfect dessert, ice cream sandwiches.

But because it was Martha, they were not just any ice cream sandwiches. These ice cream sandwiches were taken to a new level with some hot fudge sauce added to them.

Why had I never thought to do that. I have made ice cream sandwiches many times over the years and I never thought to add hot fudge sauce to them.

I decided to use my chocolate chip cookie and my gluten free chocolate chip cookie recipes to make these. I made them a little smaller, which worked well for this recipe since we were adding ice cream to it. Really, though you could use almost any homemade chocolate chip cookie for these. I think they would also be good with a peanut butter cookie.

These are a perfect treat for a hot summer day.

Hot Fudge Ice Cream Sandwiches

12 chocolate chip or other kind of cookies
hot fudge sauce ( I used homemade)
vanilla ice cream

Remove from freezer and add a large scoop of ice cream to six cookies. Top with the remaining cookies. Freeze until ready to serve.

Enjoy!

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A Few Cookies To Share

Lynn — Fri, 08 Apr 2011 13:06:22 +0000

Have I mentioned how much I love cookies? Okay, maybe I have mentioned it once or twice, but really I do love cookies. They are one of my favorite things to bake.

One of the things I love about cookies is that they are the perfect dessert to share with others. It is so easy to make a big batch of cookies and share them with friends and family.

Who would not love to receive a nice plate full of homemade cookies?

Today I thought I would share a few of my favorite cookies that I love to make and share with others.

So, why not make a big batch of cookies for your family and friends this weekend.

And it is okay if you eat a few too.

Cowboy Cookies are a favorite cookie that came from a good friend.

Banana cookies are a semi healthy cookie and are very good.

These thick and chewy chocolate chip cookies have been a favorite in our house for years. ( I also have a gf version of these.)

Oatmeal chocolate chip cookies are my sister’s favorite cookies.

If you love butterscotch these butterscotch oatmeal cookies are very good.

And if you are looking for an easy cookie to make, you can not get much easier than these cake mix cookies. ( I also have a gluten free version of these that I will try to post soon.)

What is your favorite cookie to make and share with others?

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Chocolate Craisin Cluster Cookies

Lynn — Tue, 15 Feb 2011 16:16:38 +0000

I am sure by now you know that I love quick and easy recipes.

This cookie recipe is about as quick and easy as it gets, but just because it is quick and easy, does not mean it is not good. These cookies taste great.

These cookies contain ingredients that I almost always have on hand. They are a no bake cookie, so they would work well all year long. Plus they are chocolate, and who does not love chocolate.

These were inspired by a recipe I saw in a Martha Stewart Everyday Food Magazine. I say inspired because I used a different kind of chocolate and a difference dried fruit.

Martha’s recipe called for dark chocolate, and although I love dark chocolate it is not something that I usually keep on hand.

Her recipe also called for dried cherries. Again I love dried cherries, but my kids eat these a little to fast to justify the cost of dried cherries. Craisins worked just as well, and I almost always have those on hand.

I also used more dried fruit than Martha’s recipe did, because when I am covering fruit in chocolate, why not sneak some more in to make it healthier. So, I guess this is my adaption of Martha’s recipe. Sorry I just can’t leave a recipe alone.

Now on to the pictures. Some foods just do not photograph well. These cookies are one of them.

I tried three different times to get good pictures and I was not happy with any of them. However, we did end up with a lot of really good cookies to eat, while I was trying to get good photos.

I thought about not posting the recipe because I could not get good pictures, but my family loves these so much that I decided to post it, without a really good picture.

These may not be pretty cookies, but they are so good!

Chocolate Craisin Cluster Cookies

3 cups cornflakes ( I used gluten free)
1 cup craisins
1 3/4 cup chocolate chips

Place cornflakes in a large bowl and crush slightly. Stir in craisins and set aside.
Melt the chocolate and stir into the cornflake craisin mixture.
Drop onto cookie sheets and place in refrigerator until firm.
Once firm remove from cookie sheets and enjoy. These have the best texture when kept refrigerated until ready to serve.
Enjoy!

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Velvety Sugar Cookies

Lynn — Sun, 19 Dec 2010 00:51:21 +0000

My sisters and I have fond memories of making sugar cookies when we were kids. We always made them during the holidays. We enjoy making them, cutting them out, frosting them, and of course eating them.

My mom never looked for perfection in the sugar cookies we made. She let us have fun and be creative while making them. They may not have been the prettiest cookies, but we always had so much fun.

Today, my sister Evie is sharing a recipe today that has been a family favorite for many years. We have all made this recipe many times. I hope you enjoy it also.

One of the few holiday traditions I remember from childhood is baking and decorating sugar cookies. There was always something special about rolling out the dough, mixing up different colored frostings, and decorating cookies.

Since my own daughter is only four months old, I usually borrow my best friend’s kids to help me with my holiday sugar cookies. I know that some people prefer to have perfectly decorated cookies. However, I love the fun in letting kids decorate them however they want. I make a traditional butter cream recipe and let the kids have at it.

My sister, Flora, adapted this from a Taste of Home recipe years ago and we’ve been making it ever since. The addition of cream cheese makes these cookies extra soft and delicious.

Cookies lovingly decorated by kids.

Velvety Sugar Cookies

2 c. unsalted butter
1 8oz. pk. cream cheese
2 c. sugar
2 egg yolks
1 tsp. vanilla
4 ½ c. flour, plus extra for rolling out
Frosting and sprinkles, optional

Cream together butter and cream cheese until smooth.
Add sugar, egg yolks, and vanilla. Mix well.
Gradually add flour. Stir until combined. Dough will be slightly sticky.
Cover and refrigerate for 1-2 hours.
Roll dough out on a floured surface until about a quarter inch think. Cut into shapes.
Place on a lightly greased, or lined baking sheet.
Bake at 350 for 10-12 minutes, or until just barely starting to brown. Do not over bake.
Cool and frost if desired.

Butter Cream Frosting

3 ½ c. powdered sugar
2 TB. butter, softened
1 TB shortening
½ tsp. vanilla
3-4 TB milk, divided
Food coloring

Combine 1 ½ c. sugar, butter, shortening, vanilla, and 3 TB milk. Beat until smooth.
Gradually add remaining sugar. Beat until light and fluffy, about 3 minutes
Add enough remaining milk and food coloring until frosting reaches desired consistency.

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Triple Chocolate Brownie Cookies

Lynn — Sun, 12 Dec 2010 00:31:47 +0000

Today I am excited to have another one of my sister Evie’s recipes. Evie is a great cook and she loves spending time in the kitchen. She does not have a blog, so I have convinced her to share several of her favorite recipes with my readers.

Cookie Exchange Anyone?

Over the years, I’ve lost track of the number of cookie exchanges I’ve been to around the holidays. They are a great way to spend time together and get a variety of cookies. However, I find myself baking the same kinds of cookies year after year. This year I was determined to toss out the old standby cookie recipes and try something new.

The result: finding the best chocolate cookie recipe I’ve ever made. These cookies may look like other chocolate cookies, but they are more chocolaty, fudgy, and tasty than others I’ve made. I modified the original recipe slightly, but essentially it is a brownie recipe turned into cookies.

How could a brownie cookie be anything but delicious?

Triple-Chocolate Brownie Cookies

½ c. butter
4 oz. unsweetened baking chocolate
1 ½ c. semisweet chocolate chips
4 eggs
1 ½ c. sugar
1 ½ tsp. vanilla
½ tsp. baking powder
½ tsp. salt
1 ½ c. flour
1 ½ c. milk chocolate chips
1 ½ c. walnuts, chopped (optional)

In a heavy saucepan, combine butter, unsweetened chocolate, and semisweet chocolate chips. Cook over medium heat until melted and smooth. Set aside and cool until thickened, about 20 minutes.

In a mixing bowl, combine eggs and sugar. Mix well. Add vanilla, baking powder, and salt. Mix until combined. Gradually mix in flour. Slowly add chocolate mixture. Mix well. Stir in milk chocolate chips and walnuts.

Drop by heaping tablespoons onto a lined cookie sheet. Bake at 350 for 10 minutes. Do not over bake! The cookies may still look a little gooey in the center.

Cool for 2-3 minutes on baking sheets before removing to wire racks. Cool completely and store in an airtight container.

A few notes about the recipe:
• I’ve found that using parchment paper lined baking sheets works well, but silicone or Silpat liners work the best. Unfortunately, the cookies do tend to stick if you don’t line the baking sheets at all.
• If you want very uniform cookies, use a cookie scoop. The cookies come out almost perfectly round and all the same size when a scoop is used. If you don’t flatten the scooped dough, the cookies turn out a little extra gooey in the center!
• Substitutions for milk chocolate chips:
o ¾ c. peanut butter chips and ¾ c. milk chocolate chips
o peanut butter chips, butterscotch chips, white chocolate chips, or mini M& M’s

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Granola Cookies

Lynn — Fri, 08 Oct 2010 02:04:45 +0000

How do you take something healthy like granola and make it unhealthy? Add chocolate.

These cookies are so easy. They contain three ingredients, well technically more if you count all the ingredients in the granola, but it is basically three ingredients. Granola, a little butter, and chocolate and that is all.

So easy, and so good.

Granola Cookies

2 cups granola ( I used homemade granola)
1 ½ cups chocolate chips melted with 1 tablespoon butter

Combine melted chocolate and granola. Drop on cookie sheets and refrigerate until firm.

Enjoy!

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This post linked to Mouthwatering Mondays.

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I Love Cookies

Lynn — Fri, 17 Sep 2010 15:44:30 +0000

I love to bake. I find it relaxing and fun. I know I am strange like that.

One of my favorite things to bake are cookies. If you have read my site for long you probably already know that. I love to bake them and I love to eat them.

Cookies are one of the first things that I learned to bake and I still enjoy making them.

In fact I like to bake cookies so much that there is no way my family can eat all of them, but my husband’s staff loves it when I send them to the office.

Today I thought I would share a few of our favorite cookie recipes with you. (If you are gluten free check out my allergy site for some of our favorite gf cookies.)

Skillet Cookie (This recipe makes a great cookie cake for birthdays)

(I also have a gf version of this)

Cowboy Cookies

Cake Mix Cookies

Butterscotch Oatmeal Cookies

What is your favorite cookie to make?

This post linked to Tasty Tuesday.

Download your FREE Christmas Recipes Ebook From Lynn's Kitchen Adventures. This offer for subscribers only. Click Here

Marshmallow Creme Filling

Lynn — Wed, 08 Sep 2010 21:55:50 +0000

What can make almost any cookie even better?

Marshmallow creme filling.

You know the kind of filling that the store bought oatmeal creme pies have in them or like the filling used to make homemade whoopie pies.

It is not quite frosting, and not just marshmallow. It is a perfect combination of both.

I recently used this marshmallow creme filling for my homemade sandwich cookies and my gluten free sandwich cookies. They were so good and very easy to make.

I think this filling would be good with my oatmeal cookie. Just leave out the chocolate chips and fill them with this and your family will love them. Really this filling would work well with just about any type of cookie.

When making sandwich cookies like this it is often hard to get the exact same size. I used my cookie scoops for these and each cookie came out almost exactly the same.

We did think this filling was best the next day. It was good the first day, but had a little better texture the second day. So, I would suggest making these and serving them a few hours later or even the next day. That is if you can keep your family away from them.

Marshmallow Creme Filling

2 cups powdered sugar
1/2 cup butter, softened
1- 7 ounce jar marshmallow creme

Mix together well using an electric mixer. ( You could do this without a mixer, but it might take a bit of muscle). Mix for about 3 minutes or until smooth and light and fluffy.

Frost cookies.

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