If I am in the middle of a project, and it isn’t going well, I have a tendency to jump into a pit of despair pretty quickly. Yesterday I was on the edge of that pit, but then I thought to myself: hey, you are still good at making cookies. So make cookies is what I did.
Chocolate and cherry is a good combo for Valentine’s day, since cherries are red and feel more festive. I loosely followed this recipe, and without the annoying chilling the dough overnight part. These would be the kind of cookie you could package up and give out for happy heart day presents.
The cherry heart gift tags are a new creation of mine. You can find the kits in my shop!
We’re baaack! We’ve been practically everywhere, since we took a road trip to the northwest for the holidays. And now there is a short week, which is the best. Every vacation should be followed by a short week. Mandatory.
We finally had a little housewarming party. I spent a couple days organizing, emptying out those last boxes, and making a list of those little things we have been meaning to get. Even though it was a bit of work to get everything fully presentable, now every room in the house has reached ultimate cozy level, so we are pretty stoked about that.
We are planning a little cookie party this weekend. So far, I have a dozen recipes picked out, with a careful rationale behind the choice of each one. But I think making a dozen kinds of cookies seems a little crazy, right?
Here are a couple of things on my list (click photo or link to go to recipe): pecan biscotti (texture, crunch, pecans), peanut butter cookie (looks festive, also has no flour, so its good for the gluten-freers), peppermint marshmallows (not a cookie, but you have to put something in your hot chocolate), and chocolate chip (a cookie staple, thin and chewy)
What is your go-to holiday cookie? I love collecting new recipes.
PS- I have a very comprehensive cookie pinboard here.
Holiday baking season is growing near, so its time to narrow down my cookie selections for gifts. I like to give a nice variety, even though I would personally die happy with a huge tray of just my ma’s gingerbread cookies.
I tried out a new bar cookie recipe over the weekend. Bar cookies are sometimes tricky for me, since I always worry they aren’t baked enough in the middle. I tried a basic blondie recipe, with some big dark chocolate chips, some mini regular chocolate chips, pecans, and coconut. I was too lazy to toast the pecans or coconut, but they were definitely a huge hit with my guinea pigs.
Carved up some jack o lantern cookies this morning, so we can munch on them while we carve real pumpkins. Gingerbread cookies this time. I made sugar cookie versions last year. Halloween is fun. You don’t get to carve gourds on any old holiday.
I finally changed my name on my drivers license. Crossing that off every to-do list I have made in the last 3 months.
To celebrate this momentous occasion, I planned some baking time. Nothing warms up a house like morning baking. I made some butter pecan cookies. I know I have toasted pecans before, but I think I burned a couple. Shhhhh.
Side note: I always feel more awesome the more clothes I pile on. This is a tshirt, a sweatshirt, and a button-up on top. Layers for days. You can take a girl out of the Northwest, but you can’t take the Northwest out of a girl.
We were in Crate and Barrel looking for chairs, so obviously we walked through the kitchen section. And I saw a cookie scoop in real life, and somehow it made it back home with us. And then I had to make cookies to try it out. It was a very slippery slope.
I tried out these double chocolate cookies. So yes the cookies were delicious and kinda like brownies and everyone liked them, but do you see how perfectly uniform all the cookies are? Its like they belong in a tiny bakery window that should be in our kitchen.
I’m not sure it technically counts, since I just modified an existing recipe, but I have been telling everyone who will listen that I made my own cookie recipe. I am very good at following recipes, but I am not always as good at knowing what will taste good together, and what ratio they should go together at. But I took my best guess, and they turned out so good! I used this recipe, did a couple minor tweaks, and subbed in some oatmeal for some flour, and added butterscotch chips for chocolate. It has actually been cooler, wetter weather around here, and something about butterscotch and oatmeal seemed appropriate for the season! Have you ever made up your own recipe? I feel like I need to have at least a couple of my very own recipes, so I can pass them along when I am a grandma.
I decided last week that I have been eating too much ice cream. I wasn’t really sad about it, but it still is kinda bathing suit season around here, so I can’t quite let myself go just yet.
I decided to experiment with some gluten free treats. I think they are pretty paleo too, for you cavemen. These are almond butter coconut cookies. They just came out of the oven, and 4 of them are already gone. I think its safe to say they make a more than adequate dessert. I wrote out the recipe below!
Almond Butter Coconut Cookies
- 1 cup almond butter
- 3/4 cup shredded coconut
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tbsp honey (could probably add a little more if you want them sweeter)
Preheat to 350. Mix almond butter and coconut. Add egg, vanilla, soda, and honey. Scoop to make cookies and place on baking sheet lined with parchment. Don’t forget to flatten a little with the fork! Just like peanut butter cookies. Mine went in the oven for 10 minutes and came out very tender. You could probably bake a minute or two longer for a crunchier cookie. Eat 2 as soon as they are cool, and don’t feel at all guilty about it.