Cookies

Snickers Stuffed Skillet Cookie…and my t.v. debut

April 26, 2013 by Lynsey 2 Comments

I have some exciting news, folks! Yesterday I made my television debut. Can you guess what it was for? I won’t keep you waiting. It was to talk about my blog! My little, ol’ blog. Eeeeek! This little debut has been in the works for a few months. Can I just say I was beyond flattered when I recieved an email from the morning producer at a local news station? My jaw literally dropped when I read the email and learned that they were interested in me and my blog. I quickly composed myself and responded to let her know that I would love the opportunity to appear on their show to talk about my blog and food. I mean who doesn’t love to talk about food? After much correspondence we nailed down a date and time and a few other details. Once all that was taken care of it was a matter of me planning what to make to present on the segment. That was the hard part!

I started browsing recipes on my blog, recipes I had bookmarked and recipes that I had been developing. I wanted it to be perfect, this is t.v. people! I knew I wanted to present at least three things, but I didn’t want it to be three of the same thing. I finally determined two of the three, one being this skillet cookie. I decided on the skillet cookie since A) I am such a fan of cookies and B) since I’ve been on a skillet cookie kick lately (that’s a tongue twister!). A cookie of some sort had to make an appearance! The second item I knew I wanted to bring was the Samoa Monkey Bread. This monkey bread was a hit with Spencer and Tucker as well as my brother and sister-in-law…and guys on the news too!

The third item was the one throwing me for a loop! What do I do? Another baked good? Another sweet dish? A dip? The wheels in my little ol’ head were just a spinning. I finally decided on a dip. But not a savory dip, a sweet dip of course. I mean these people had been up since before the crack of dawn, they needed sugar, they needed a boost and I was just the person to provide the goodies! So the last thing I decied to make was chocolate chip heath cookie dough dip (to be posted next week!).

Me and Mallory after the segment. How cute is she?

So now that I had the date, time and recipes it was a matter of testing the recipes and making sure everything was in order. We needed to practice a little quality control and that meant my family and friends had to sacrifice and taste all these things I was making. It’s a hard job, but someone has to do it and I have the support system that will “belly up” and take one for the team!

This skillet cookie is amazingly delicious and simple! Two things I love in a recipe; one that’s not a lot of fuss to assemble and that tastes oh. so. good! This skillet cookie fits that bill on all levels. It’s a one pot dish, literally. All the mixing and cooking takes place in a cast iron skillet. No mixer or fancy tools needed here. It’s a basic chocolate chip cookie recipe that is mixed up and baked in a skillet. A since it’s in a skillet…that means bigger pieces which means more deliciousness to inhale in one sitting!

This particular recipe is taken up a few notches though…it’s got good stuff between two layers of a chewy, chocolate chip cookie. I love a good chocolate chip cookie, I think I could eat my weight in them! Give me a chocolate chip cookie stuffed with caramel and Snickers and sprinkled with a little salt. Well, then I would just be in heaven. But let’s not stop there. Let’s not make a dozen or two small cookies, let’s make one giant cookie and let’s bake it in a skillet. Oh yeah! That’s the good stuff!

I love love love this cookie right now. One of the best things about it is you can customize it with whatever add-ins you want. Reese’s peanut butter cups, Milky Ways, caramel sauce and pecans, marshmallow cream…I mean the options are endless! This has quickly become a favorite in my house. It looks like it was a favorite in the news room too; I only had a slice left by the time it was all said and done! I’m sure it will become a favorite in your home too!

I had a blast on the show yesterday! All of the anchors, producers, camera techs and the rest of the staff were amazing. I was a bit nervous when I first got there, but everyone was no nice and quickly put my nerves at ease. I chatted with everyone before the segment, and when it was time to go on the air I was ready to chat about food! Thanks again to the amazing staff at KARK4 for this amazing opportunity and experience!

Snickers Stuffed Skillet Cookie

Ingredients:

1 Stick (1/2 cup) unsalted butter
1 Tsp vanilla
1 Egg
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
1 Cup (about 5 Fun Size) Snickers, chopped
1/4 Cup caramel sauce
1/2-1 Tsp sea salt

Directions:

Preheat oven to 350.

Place butter in a 12 inch skillet and place over low heat allowing butter to melt. Once the butter has melted remove skillet from heat, add the brown sugar and granulated sugar and stir to combine. Add vanilla and stir to combine.

Add the flour, baking soda and salt and stir to incorporate. Add the egg and mix. Stir in the chocolate chips.

Divide the dough in half, leave half in the pan and set the other half aside. Gently press the dough into an even layer in the skillet. Drizzle the caramel sauce over the cookie, followed by the chopped Snickers. Crumble the remaining dough evenly over the caramel and Snickers layer. Sprinkle with sea salt.

Place in the preheated oven and bake for 15 minutes.

Recipe source: A Lynsey Original

Caramel Coconut Chocolate Chip Skillet Cookie Pie

March 22, 2013 by Lynsey Leave a Comment

Do you ever have those days where you’re craving two things; say a brownie and a cookie? And your craving can’t be quenched unless you have at least one of each of those things? You know; the kind of craving that is strong that you give into the urge of either running to the store and buying those two things or running into the kitchen and baking a batch of cookies and a batch of brownies to quench that craving? We’ve all been there, right?

Well, sometimes that craving is so strong that even the thought of having to wait through the mixing and baking of the two individual recipes is enought to literally do you in. So, what’s a girl to do in a situation like this? Well, take the two things she’s craving and combine them into one delicious treat that takes no time to mix and hardly any time to bake.

With the cravings of cookies and pie in full force, Diane over at Created By Diane did just that. She combined the deliciousness of a pie and filled it with delicious cookie flavors. So she made a crust for the cookie pie by making a huge sugar-coconut cookie and then topped it with goodies that you would typically find mixed in an actual cookie. Genious! Right?

You’ve got all the goodness of a pie. The crust. Slightly flakey, slightly crispy and the perfect golden color. That perfect crust is then filled with ooey gooey deliciousness that you typically find all mixed in a good ol’ cookie. Coconut is not only mixed into the actual crust, but it’s sprinkled over the crust as well. Along with chocolate chips. Yum! And bits of caramel that melt and hold all that good stuff together.

This cookie is one of those “one pot” wonders. Everything is mixed together in the skillet. That’s right; no stand mixer or no hand mixer needed. Just a skillet and a whisk is all it takes to make this yummy treat. It’s starts by melting the butter then added the sugar, eggs and vanilla and the remaining dry ingredients, followed by the coconut. Which I could pop it in the oven at this point and enjoy each and every bite. But really, why stop there? Then the cookie crust is spread out evenly in the pan to form a perfect shell for the rest of the ingredients.

Once the dough is spread out evenly, it’s then sprinkled with the cutest mini chocolate chips you’ve ever seen. Along with the mini chocolate chips, bits of caramel are added along with a generous helping of sweetened shredded coconut. Now honestly, I could probably take a fork and dig in at this point. But don’t worry, I practiced self-restraint and popped it in the oven and waited a whole 15 minutes for it to bake. And let me tell ya, folks it’s worth the wait.

It really doesn’t sound like it could get much better, does it? But wait. It can. Once the cookie pie is cool enough to handle. Slice up this puppy, pop it in the microwave if it’s completely cooled, then drizzle it with caramel ice cream topping. Oh yes…I did. And let me tell you it’s absolutely mind blowing. It’s crunchy, soft, chewy, gooey caramel and delicious chocolate with the perfect amount of crispy, slightly crunchy coconut. This skillet cookie pie is simply delicious and dangerous. Dangerous due to the fact that I always have the ingredients on hand and that it takes absolutely no time to put together. I loved the combination of these ingredients but I can’t wait to play with different variations!

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 1/2 Tsp vanilla
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Egg
1/4 Cup + 1 Tbsp caramel bits
1 1/2 Cups coconut, divided
1/4 Cup + 1 Tbsp mini chocolate chips
Caramel sauce, for serving

Directions:

Preheat oven to 350.

In a medium bowl sift flour, baking soda and salt and set aside.

Place a 12 inch cast iron skillet over medium heat. Once the skillet is hot, reduce heat to medium-low and add the butter. Once the butter has melted, add the sugar and stir to incorporate. Remove skillet from heat and add the flour mixture and stir to combine. Add the egg stir. Once ingredients are incorporated add 1 cup of coconut to the batter and stir to combine.

Evenly spread the batter over the bottom of the skillet. I used my hands to help flatten the dough. Bring the dough about half way up the sides of the skillet. Sprinkle 1/4 cup of the caramel bits over the dough, followed by 1/4 cup of the mini chocolate chips and then the remaining 1/2 cup of coconut. Sprinkle the remaining caramel bits and chocolate chips over the coconut.

Place skillet in the oven and bake for 15 minutes. Be sure not to over bake, otherwise the cookie will dry out.

Cut into slices and drizzle each slice with caramel topping before serving.

Recipe source: adapted from Created by Diane

Mini Chocolate Chip M&M Pudding Cookies

February 22, 2013 by Lynsey 2 Comments

I am a sucker for cookies. Give me a cookie, any kind at any time and I’ll be a happy camper. I’m not picky and I’ve never met a cookie I didn’t like! My favorite cookies, though, are those cookies that are fluffy, gooey and chewy. I love sinking my teeth into cookies like that; the more they stick to your teeth the better they are…in my opinion.

Now I’ve a had a lot, and I mean A LOT of cookies throughout the years, but to my knowledge I don’t ever think I’ve had a cookie with pudding mix in it. So, when I saw Jocelyn of Inside Bru Crew Life had a multitude of pudding cookies on her blog you could say I was definitely intrigued! Now I know there are all sorts of little tips and tricks you can use to make cakes, cookies and bars taste better, be more moist or chewy or what have you. But I had never heard of pudding cookies, or thought of adding pudding mix to cookies before now. Genius, I tell you. Genius! Jocelyn, you’ve inspired me to take a closer look at the staples in my pantry and think of different ways to use them!

After reading through all the different types of pudding cookies she had made, I thought that I should try this little trick of adding pudding mix to cookies. So, I sat down and started filtering through different recipes and finally decided to start from scratch. I played with different amounts of this and that before I finally found the perfect consistency and texture that I was looking for.

The end result leaves you with a cookie that is fluffy, full of flavor (it’s amazing that a little box or mix can add such a big burst of flavor), and even more chewy than you can imagine. These are some of those cookies that are stick-to-your-teeth good!

Cookies alone bring a smile to my face, but when you have a delicious cookie with chunks of chocolate and candy in them. Well, that’s just pure happiness. And that’s what these cookies are, pure happiness. A deliciously moist and chew cookie that is packed full of cute, mini chocolate chips and colorful M&M’s. Just looking at them will make you smile, but one bite of them will have you grinning ear to ear. And just when you think it doesn’t gett any better, try one (or 3 of these) fresh from the oven and they’ll have you screaming and dancing!

Mini Chocolate Chip M&M Pudding Cookies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
1/2 Tsp vanilla
1 (3.4oz) box vanilla pudding mix
1 1/2 Cups + 2 Tbsp flour
1/4 Tsp salt
3/4 Cup M&M candy
1/2 Cup mini chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicon baking mat, or spray with non-stick cooking spray and set aside.

Sift flour,pudding mix, and salt together in a large bowl. Set aside.

Place butter, brown sugar and granulated sugar in a large mixing bowl and beat on high until light and fluffy, about 3 minutes. Add egg and vanilla and mix to incorpate. Slowly add the flour mixture to the butter mixture and mix until just combined. Add the M&M’s and mini chocolate chips and stir to incorporate.

Using a cookie scoop (mine is about 2 tablespoons), scoop cookie dough onto the prepared baking sheet leaving about 1 1/2 inches between each cookie. Very gently press the cookie dough with the palm of your hands to barely flatten.

Place in the preheated oven and bake for 8-9 minutes. Remove from oven and allow to cool for 2-3 minutes on the baking sheet, then transfer to a cooling rack and allow to cool completely.

Store in an air tight container (if you have any left…I have a cookie lover in my house that is drawn to the kitchen right with the cookies come out of the oven. This theif eats them faster than I can bake them!)

Recipe source: inspired by Inside Bru Crew Life‘s pudding cookies

Double Chocolate Red Velvet Cookies

February 15, 2013 by Lynsey Leave a Comment

I hope you all had a wonderful Valentine’s day! I know Valentine’s is technically over, but I do have one more red, chocolately treat to share with you! This treat will wrap this week up right; it’s always good to end on a sweet note.

Red velvet is the quintessential Valentine’s dessert. I mean everything about it screams love and Valentine’s; chocolate and red it where it’s all at for the day of love. But as I said earlier this week, I personally could take or leave red velvet, but there are plenty of people out there who love it…who are red velvet phenes to say the least. Who knows, maybe I just haven’t had the perfect red velvet cake to change my thoughts? Anywho, since it is February and Valentine’s I decided to put my feelings (or lack thereof) for red velvet aside and share not 1 but 2 red velvet desserts for you! The first was the red velvet brownies with white chocolate buttercream that I shared with you on Monday, and the second are these cookies! Here’s a confession…I think with each, additional red velvet recipe I make I become a little bit more fond of red velvet.

I think this recipe is my favorite red velvet recipe to date. I love cookies, but then who doesn’t? My favorite type of cookies are those that are incredibly moist and chewy, and so gooey, in fact, that they stick to your teeth. If they are loaded with chocolate, well that doesn’t hurt a bit. These cookies are chewy, and gooey stick-to-your-teeth cookies that not only have a hint of cocoa in the actual cookie, but they are also packed with not 1 but 2 other types of chocolate. This beautiful red velvet cookie is taken up a few notches with the addition of white chocolate chips and milk chocolate chunks. The end result is a deliciously chewy cookie that is packed full of creamy, smooth chocolate!

I don’t know if I could venture to say that this is Spencer’s favorite cookie, but I think it ranks pretty high on his list. I gave him and Tucker a cookie to split, and the next thing I knew Spencer had “tested” another 3 cookies. We’re talking about devoured them in a period of 5 minutes. I had to kick him out of the kitchen before he ate every. single. one! And since I made these for Tucker’s Valentines party at school Spencer was more than upset, so I am pretty sure I will be making a batch…or 2 of these this weekend!

Double Chocolate Red Velvet Cookies

Ingredients:

1 Stick (1/2 cup) unsalted butter, room temperature
3/4Cup brown sugar

3/4 Cup granulated sugar

1 Tsp baking soda

1/2 Tsp Baking powder

1 Egg

1 Tbsp red food coloring

1 Tsp vanilla

1 1/2 Cups flour

1/3 Cup + 2 Tbsp unsweetened cocoa powder

1/3 Cup white chocolate chips

2 Oz (1 ½ candy bars OR about 1/3-1/2 Cup milk chocolate
chips) milk chocolate, roughly chopped (I used Hershey’s candy bars that were
slightly frozen and just gave them a rough chop)

Directions:

Preheat oven to 350.
Line a cookie sheet with a silicone baking mat, or spray with non-stick
cooking spray and set aside.

Sift the baking powder, baking soda, flour and cocoa powder
together in a medium bowl and set aside.

Place butter, brown sugar, and granulated sugar in a bowl and
beat on high until light and fluffy, about 2-3 minutes. Add the red food coloring and mix on low to
combine. Add the egg and mix to
incorporate. Slowly add the flour
mixture to the butter mixture and mix on low to incorporate. Once the flour is incorporated, increase
mixing speed to high and beat for 30-45 seconds to aerate the mixture. Add the white chocolate chips and the milk
chocolate and stir to combine.

Place rounded scoops (mine were about 2 tablespoons each)
onto the prepared cookie sheet, leaving about 1 ½ inches between each
scoop. Gently press the scoops of dough
with the palm of your hand (or the bottom of a cup) to slightly flatten (just
taking the rounded top away). Place in
oven and bake for 8-9 minutes. Remove
from oven, allow to cool on the cookie sheet for 5 minutes, transfer to a
cooling rack and allow to cool completely (or try 1 or 2 freshly baked because
they are awesome warm!).

Yields approximately 1 1/2 dozen

Recipe source: A Lynsey Original

White Chocolate Covered Oreo Pops

February 12, 2013 by Lynsey 2 Comments

Chocolate covered Oreos are a weakness of mine, so the fact that they only make an appearance once a year makes me sad. Although, it’s probably a good thing since I honestly think I could eat my weight in these! I love the combination of the chocolate cookie, creamy filling all covered in delicious white chocolate.

I have recently introduced Tucker to these yummy little treats, and I think he likes them just as much as I do! Since he’s a fan too, I thought it would be fun to make cookie pops covered in fun sprinkles for him to share with his class at his Valentine’s party.

~~Every~~ ~~kiddo~~ everyone loves cookies. We all know kids love suckers, and I think deep down adults enjoy them too…they transport us back to our carefree, worry free days of childhood. So how fun would it be to combine the two and make cookie pops? A fun treat that is so easy and fun to make. I believe they are just as much fun to eat! It’s just more fun eating something off a stick.

I love this little idea not only because of it’s simplicity, but also because it’s customizable for any event or holiday and it’s a perfect treat to make with the kiddos. Tucker thoroughly enjoyed being in the kitchen and helping with these. I think his favorite part about this treat was the sprinkles, he loved coating each and every cookie (thoroughly) with sprinkles!

White Chocolate Covered Oreo Pops

Ingredients:

1 Package Oreos
1 Package chocolate melts, Wilton has a great color selection
White lollipop sticks
Sprinkles

Directions:

Carefully pull the Oreos apart, keeping the pairs together, and place on a flat surface lined with parchment/wax paper.

Place chocolate in a microwave safe bowl, and microwave in 20 second intervals until completely melted.

Place about 1/4 teaspoon of chocolate onto each non-frosted Oreo half and then place the stick in the center of the melted chocolate. Place the cookie and stick back on the frosted Oreo half and allow to set up. Repeat process with all the cookies.

Once the cookies have set, cover them completely with the melted chocolate and then coat with sprinkles. Return to parchment paper and allow them to dry completely.

Once the chocolate has set and dried, cover them in cellophane and tie with ribbon.

Brown Butter Caramel Cookies

February 6, 2013 by Lynsey 3 Comments

What is it about a cookie that instantly makes your day better? It’s a comfort food in a sense. No matter how bad or good your day is going, if you buy a cookie or if someone brings you one it instantly brightens your day…if only for a moment. It takes you outside of the here and now and transports you to your happy place. It’s funny how such a simple thing can bring such joy.

Food has a way of comforting people and bringing them joy. Some people find happiness while eating, while others find joy in the preparation. Don’t get me wrong, I love to eat but I find my joy in the preparation and cooking. While I enjoy making food, I get just as much joy sharing it with others. There’s just something about seeing a smile come across somone’s face after enjoying something you made.

Growing up we always had something sweet to nibble on in our house; cookies, cake, brownies or pie. Any time my mom or dad got the itch to bake something I darted to the kitchen to help. I wanted to be involved in whatever it was they were doing, not only to spend time with them but also because I knew in a short period of time there would be something fresh and tasty coming out of the oven. It’s been along time since I have baked something with my parents, and I can’t tell you how much I’ve missed it. A few weeks ago I finally had the chance to get in the kitchen, spend some quality time and bake something tasty with them.

We started naming off different sweet treats; before we knew it we had a list a mile long! (I come by my sweet tooth honestly) But when I mentioned something about brown butter cookies by dad gave me a second glance. This was something that instantly intrigued him. He had never had anything with brown butter (I’ve failed in my job to introduce this goodness to him), so right when I told him about the flavor and how much it adds to anything it touches he was on board with a brown butter something or other! We finally decided on brown butter cookies with chocolate chips, caramel and pecans.

The end result amazing. A thick and fluffy cookie packed with a rich nutty, caramel-like flavor. That delicious golden dough was then studded with chocolate chips, toasted pecans and bits of caramel. Each bite is chewy gooey goodness that is sweet with hints of salt. My dad became an instant fan of brown butter after the first bite!

Brown Butter Caramel Cookies

Ingredients:

12 Tbsp unsalted butter, room temperature
1 Large egg
1 Egg yolk
1/2 Cup sugar
1 Cup brown sugar
2 Cups + 3 Tbsp flour
1 1/2 Tsp baking soda
1/2 Tsp salt
1 Cup pecans
1/3 Cup caramel bits, or chopped caramel candy
1 Cup chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat, or parchment paper and set aside.

Place butter in a medium saucepan over low-medium heat. The butter will begin to melt and then start to crackle and foam. Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat, and transfer to a large bowl and allow to cool.

Meanwhile, place pecans, in a single layer, on a baking sheet. Place in the preheated oven to toast, about 3-5 minutes. Remove from oven and allow to cool. Once cool enough to touch, roughly chop and set aside.
Combine flour, baking soda and salt and sift together in a large bowl. Set aside.

Combine the cooled brown butter, brown sugar and sugar in a large mixing bowl and beat together on medium to combine. Add the eggs, and mix to incorporate. Slowly add the flour mixture to the butter mixture and mix to combine. Once all ingredients are combined add the pecans, caramel bits and chocolate chips and stir until evenly incorporated.

Scoop the dough (I used a 2 tablespoon scoop) and place on the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Place in the preheated oven and bake for 8-10 minutes, until cookies are golden. Remove from oven, allow to cool on baking sheet for 5 minutes then transfer to cooling racks to allow to cool completely. Store in an airtight container.

Recipe source: A Lynsey original

White Chocolate Toffee Crunch Cookies

December 28, 2012 by Lynsey 2 Comments

I must say this week has definitely been very interesting, maybe even one for the record books. It started out like any other holiday week; family was in and last minute preparations were being made for Christmas. The final presents wrapped, stockings stuffed, goodies baked. You know the drill. Tuesday, Christmas day, even started out normal. We woke up, my little man opened his stocking and then went to see what Santa had brought him. The events of Christmas morning transpired as normal. After we opened gifts we got ready, loaded up the car and headed to my in-laws to celebrate Christmas with them. It was chilly outside and rainy but no real weather to speak of. After we had been there a few hours the temperature started dropping, the rain started coming harder and harder and then the wintery mix. All the rain and mix started freezing on the trees and roads. It was amazing how quickly the weather changed. We eneded up having to load up and head back home before the weather and the roads got too bad.

We made it home just in time. About the time we got the car unloaded the snow started coming down. We’re not talking about a flurry here and there, we’re talking tons of snow. I fixed our Christmas meal, we sat down, ate, got everything cleaned up and then sat down to relax. About an hour after that we lost power. Yup, powerless on Christmas day. We started our gas logs and made a pallet in the living room so we could stay warm. The next day we woke up and still no power, so we hung around the house for a while hoping and praying the power would be restored soon. Time went by and still no power. I checked the news on my phone and read that there were close to 200,000 people in our area without power and they were predicting people could be without power for upto 7 days…yikes. We toughed it out a little longer since we had seen the power trucks going up and down our street. Then a few hours later I looked up and saw a lamp come. I don’t think I can explain just how happy we were! I turned our heat on, the gas logs off and a huge weight was lifted off my shoulders. We are definitely some of the fortunate ones in our area, there are still people without power. The crews are working continuously to get everyone’s power restored ASAP.

So since I had no power, I really had no way to update my blog, I couldn’t even cook or bake or do anything else for that matter. I had every intention of sharing these with you earlier in the week but life happens and severe weather happens!

The holidays just have a way of making you want to get in the kitchen and bake. I don’t think it really matters what, just as long as you get to bake something. Before Christmas I definitely had the baking fever, so that transpired into a baking marathon. Cookies, cakes, and candies. You name it, I made it! One of the goodies I made during this extravaganza were these cookies. The name alone was enough to draw me in; White Chocolate Toffee Crunch. How could that not be good? The first thing that popped into my head when I read the title was “sweet and salty”, AKA my weakness.

You know me, I’m a sucker for the sweet and savory flavor profile. I’m not sure what it is that entices me so much but it does, and in a big way. These cookies were the perfect amount of sweet, salty, crunchy and chewy. They encompass everything a good cookie should. It starts out like any cookie; butter, sugar, eggs and flour. After all that is mixed together then comes the good stuff. Crunched up salty pretzles, smooth and creamy white chocolate chips, and then bits of chocolate and toffee. Yum, right? All of those goodies are then mixed in the batter and spoonfuls are dropped onto a prepared baking sheet. Then, if that’s not enough they are then sprinkled with more white chocolate chips, pretzel pieces and toffee and chocolate bits. Put these puppies in the oven for a few minutes (but DO NOT) overbake, then allow to cool…if you can. If you must, enjoy one (or two…or three…or more) straight from the oven just use caution so you don’t burn the rough of your mouth! I have my very own cookie monster, although he’s not blue and furry, that must have a cookie or five right when they come out of the oven…so I promise no one over here is judging you for not having patience! Be sure to store whatever cookies you have left in an airtight container.

These cookies were delicious! They weren’t my first sweet and salty cookie and they won’t be my last!

White Chocolate Toffee Crunch Cookies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature

1 1/2 Cups granulated sugar

2 Eggs, room temperature

2 1/2 Tsp vanilla extract

3 Cups all-purpose flour

1 1/4 Tsp baking soda

1 Tsp salt

1 3/4 Cups white chocolate chips, plus 3 tablespoons (divided)

1 1/4 Cups pretzels, crushed plus 3 tablespoons (divided)

1/2 Cup toffee and chocolate bits, plus 3 tablespoons (divided)

Directions:

Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or spray with non-stick cooking spray) and set aside.

In a large bowl sift together flour, baking soda and salt and set aside.

Combine butter and sugar in a large bowl and beat on high until light and fluffy, about 3 minutes. Once the mixture is creamed, add the vanilla and eggs and beat to combine. Reduce mixing speed, and slowly add the flour mixture, 1 cup at a time, and beat to combine between each addition. Once all the flour is incorporated, turn off mixer. Using a wooden spoon (or spatula) stir in 1 3/4 cups white chocolate chips, 1 1/4 cups pretzels and 1/2 cup toffee bits until combined.

Using a cookie scoop (mine measures about 1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about 2 inches between each scoop. Top with 2-3 white chocolate chips and sprinkle with crushed pretzels and toffee bits. Place in oven and bake for 7-8 minutes. Remove from oven, allow to cool on baking sheet for about 5 minutes, then transfer to a cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: adapted from The Little Kitchen

A Day to Honor Sandy Hook and Browned Butter M&M Cookies

December 21, 2012 by Lynsey Leave a Comment

Before Friday, December 14, 2012 I had never heard of the tiny town of Newtown nor the Sandy Hook Elementary School. I think it’s one of those days that will stay frozen in my mind forever. I will remember exactly where I was and what I was doing when I found out that one of the most horrific things imaginable had happened. A shooting at a school. An elementary school. For me and all the people around me it was like the events of the day came in slow motion and the number of victims just kept increasing. My heart was broken and I was numb. Children, teachers, a town and a community had just experienced one of the worst things ever. My heart broke for people I don’t know, for a town and school that I had never heard of. All I could think to do was pray. Pray for God to wrap his arms around the kids, teachers, staff, parents, first responders, a town and community. And that’s what I’ve done; pray numerous times every day since I heard the news.

I can’t imagine the terror and the horror that each person in Sandy Hook faced one week ago on this very day. There aren’t enough drills or courses in the world that can prepare anyone for what they went through. I thank God that the teachers and staff were able to keep a level head and did everything in their power to keep their kids safe. These teachers will forever be remembered as heros. These kids will forever be remembered as angels and remembered for the joy and laughter they brought to everyone they encountered. They may be gone but their spirits and legacy will live on forever in everyone that they touched.

Not a day has gone by that I don’t think about the people in this town, a town before now that was described as Mayberry. An innocent, happy place where people loved one another, a tight knit community. How could something so senseless happen to such a perfect town? Such perfectly innocent people? I think those are two questions that will be running through people’s minds infinitely.

After the events of Friday, December 14th I along with many others were left wondering what could be done to support this school, town and community. How could I show them I cared. I wanted them to know they are loved, prayed for and cared about. A whole nation and world are praying for them and are heartbroken for them.

In times like this the blogging world truly amazes me. A group of people that are tied by a common bond of blogging and sharing their passion band together to show their support to those in need, in trouble and those who just need some support. After Friday’s events a group of bloggers got together to organize an event to honor the victims, families and community affected by this tragedy. I am so honored and blessed that I can be a part of Cookies and Crafts for Sandy Hook.

I know the families and community of Newtown aren’t going to be reading any of these posts right now, or even in the near future. But when the healing process starts, and some sort of feeling starts to enter their bodies again hopefully they will get wind of the event taking place today and they’ll find some of these posts and know that there are people everywhere that care about them. That there are people that don’t even know them that love them. That there are communities, groups, organizations, a country and a world that loves them, whose hearts are bleeding for them and who are there for them.

I want to share a poem with you written by a teacher in honor of the victims.

twas’ 11
days before Christmas, around 9:38
when 20 beautiful children stormed through heaven’s gate.
their smiles were contagious, their laughter filled the air.
they could hardly believe all the beauty they saw there.
they were filled with such joy, they didn’t know what to say.
they remembered nothing of what had happened earlier that day.
“where are we?” asked a little girl, as quiet as a mouse.
“this is heaven.” declared a small boy. “we’re spending
Christmas at God’s house.”
when what to their wondering eyes did appear,
but Jesus, their savior, the children gathered near.
He looked at them and smiled, and they smiled just the same.
then He opened His arms and He called them by name.
and in that moment was joy, that only heaven can bring
those children all flew into the arms of their King
and as they lingered in the warmth of His embrace,
one small girl turned and looked at Jesus’ face.
and as if He could read all the questions she had
He gently whispered to her, “I’ll take care of mom and dad.”
then He looked down on earth, the world far below
He saw all of the hurt, the sorrow, and woe
then He closed His eyes and He outstretched His hand,
“Let My power and presence re-enter this land!”
“may this country be delivered from the hands of fools”
“I’m taking back my nation. I’m taking back my schools!”
then He and the children stood up without a sound.
“come now my children, let me show you around.”
excitement filled the space, some skipped and some ran.
all displaying enthusiasm that only a small child can.
and i heard Him proclaim as He walked out of sight,
“in the midst of this darkness, I AM STILL THE LIGHT.”

Written by Cameo Smith, Mt. Wolf, PA

To pay honor and tribute to the victims, families and community I decided to get in the kitchen with my most special little helper and bake up a snack that would be sure to please kids of all ages. We decided to make browned butter, brown sugar, M&M cookies. When I think back to my childhood, I always remember being drawn to the cookies that had some sort of candy in them. They were always full of bright colors and candy and, well, they were just plain fun. Can anyone really look at a brightly colored, candy packed cookie and not smile? I’ve never met anyone who didn’t crack a smile when given a cookie.

So when I was looking for a recipe to share with you today, this one just seemed to fit. A cookie full of candy and bright colors that would be sure to make anyone and everyone smile. A cookie that you could just imagine being brought through the doors of any school for a group of kiddos and teachers.

These cookies are delicious. They are packed full of candy, flavor, they are fluffy and they are perfectly chewy. I love that this cookie includes brown sugar, cookies with brown sugar just have so much flavor and tend to be that much more chewy! This one also has one of my favorite things, browned butter. You all know this is a weakness of mine. The end result is amazing. A caramel-like, nutty browned butter flavored cookie that is studded with brightly colored chocolate M&M’s.

Let’s be sure to remember the heros and victims of last weeks senseless tragedy. Some older and many that were so young. Now they all have wings, are with God and are walking the streets of gold and will forever be angels.

Daniel Barden, Olivia Engel, Josephine Gay, Ana M. Marquez-Greene, Dylan Hockley, Madeleine F. Hsu, Catherine V. Hubbard, Chase Kowalski, Jesse Lewis, James Mattioli, Grace McDonnell, Emilie Parker, Jack Pinto, Noah Pozner, Caroline Previdi, Jessica Rekos, Avielle Richman, Benjamin Wheeler, Allison N. Wyatt, Mary Sherlach, Victoria Soto, Anne Marie Murphy, Lauren Rousseau, Dawn Hochsprung, Charlotte Bacon and Rachel Davino

For more information on how you can help with a monetary donation please visit Newtown Youth and Family Services. According to their website they are a “licensed, non-profit, mental health clinic and youth services bureau dedicated to helping children and families achieve their highest potential. NYFS provides programs, services, activities, counseling, support groups and education throughout the Greater Newtown area.” All donations made to the NYFS will go towards all of those affected by the Sandy Hook school shooting.

Browned Butter Brown Sugar M&M Cookies

Ingredients:

1 1/2 Cups all-purpse flour

1 Tsp baking soda

3/4 Tsp salt

1/4 Cup sugar

2/3 Cup packed brown sugar

1/2 Cup (1 stick) unsalted butter, room temperature

1 Extra large egg, room temperature

1 Tsp vanilla

1 Cup M&M’s

Sea salt, for sprinkling

Directions:

Place butter in a small saucepan and place over low-medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as it cooks. Once the butter is brown remove from heat, and allow to cool.

In a medium bowl sift together flour, baking soda, and salt. Set aside.

Place the cooled butter along with both sugars in a bowl a mixer. Beat on high until well combined. Add the egg and vanilla and mix to combine. With the mixer on low, slowly add the flour mixture and mix until thoroughly incorporated (being sure not to over mix. Once the ingredients are combined, remove the bowl from the mixer, add the M&M’s and stir with a spatula (or spoon) to incorporate.

Chill dough for 2 hours (or upto 24 hours) before baking.

When ready to bake; preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.

Using 1 cookie scoop (mine measures about 1 tablespoon), scoop the cookie dough and place on prepared cookie sheet, leaving about 2 inches between each cookie. Repeat with remaining dough. Sprinkle the tops of each cookie with sea salt. Place in oven and bake for 7-8 minutes. Remove from oven, allow cookies to cool on the pan for about 5 minutes then transfer to a cooling rack and allow to cool completely.

Recipe source: barely adapted from Keep It Sweet Desserts

Melting Moments

November 2, 2012 by Lynsey 1 Comment

Over the past few months I have come across couple of cookies that were simply amazing and that literally melt in your mouth. Both of the recipes that come to mind had brown sugar in them; one had brown sugar in the cookie alone while the other had brown sugar in both the cookie and the frosting. The brown sugar in these cookies was the secret behind them literally melting in your mouth at first bite. Both of these cookies have quickly grown to be a favorite, not only in our house but for my friends and co-workers as well. I honestly didn’t know if I would ever find a recipe to top the recent favorites, but I think I did…at least for some people.

I came across this recipe for “Melting Moments” on Pinterest and they claimed to magicaly melt in your mouth. Well, whenever I see those 3 simple words I’m automatically drawn to a recipe. I mean, who doesn’t like food that is so good that it literally melts in your mouth? I haven’t met a person that doesn’t yet! So, once I read those words, then the recipe I knew I needed to test them out.

These cookies were delicious and they did deliver, as promised. These cookies, however, differed from my recent favorites because there was no brown sugar in this recipe at all. A simple dough of butter, confectioner’s sugar, the magic-secret ingredient cornstarch, flour and salt is all that this cookie is made of. Simple ingredients that are probably staples in everyone’s pantry. These cookies are not chewy (like the other two cookies), they are more light and flaky, almost like a shortbread. They are not overly sweet either. They actually get most of their sweetness from the frosting and the chocolate shavings. This cookie truly is unlike any other I’ve ever had; it’s simple, delicious and perfect to nibble on at any time during the day. I even enjoyed a few of these for breakfast with a hot cup of coffee. YUM!

Melting Moments

Ingredients:

For the cookies-
1 Cup (2 sticks) butter, room temperature
1/3 Cup confectioner’s sugar
3/4 Cup cornstarch
1 Cup flour
1/4 Tsp salt

For the frosting-
2 Tbsp butter, softened
1 Cup confectioner’s sugar
1 Tsp vanilla
*Add cream as needed

1 milk chocolate candy bar, chilled

Directions:

For the cookies-
Place butter in the bowl of a mixer and beat on high for 2-3 minutes. Gradually add the confectioner’s sugar, cornstarch, flour and salt and mix on medium-low until combined. Increase speed to high and beat for 1 1/2 miniutes. Cover bowl and place in refrigerator and allow the dough to chill for 1 hour.

Preheat oven to 350. Line a baking sheet with a silicone baking mat, or spray with non-stick cooking spray and set aside.

Using a cookie scoop (mine was about 2 tablespoons), or spoon, scoop the dough onto the prepared cookie sheet. Using the bottom of a glass, or the palm of your hand, very slightly flatten the cookies. Repeat process with remaining dough. Place in preheated oven and bake for 15 minutes; cookies will be lightly brown on the bottom and bright white on top.

Remove cookies from oven and allow to cool on cookie sheet for 2-3 minutes. Transfer to cooling rack and allow to cool completely.

For the frosting-
Combine butter and confectioner’s sugar and whisk on medium until combined. Add the vanilla and whisk to combine. Add cream (or milk) 1/2 tablespoon at a time, as needed, until frosting is easily spreadible but not too runny.

Working in small batches, frost cookies. Immediately grate candy bar over freshly frosted cookies, to ensure the chocolate will stick to the frosting. Place in an airtight container and store.

Recipe source: barely adapted from The View from the Great Island

Funfetti Sandwich Cookies

October 26, 2012 by Lynsey 1 Comment

Before I start, let me clarify, I have never met a sweet I didn’t like but I do have a few favorites. I believe one of my all-time favorites when I was a child was funfetti; it could be cake or cupcakes, it didn’t matter. Just as long as it was funfetti! To this day, I still love funfetti. I’m not sure if it’s the actual cake that I love or if it’s the memories from my childhood that I get flooded with from the very first bite. Either way, it’s still a favorite of mine.

Plus, what’s not to love about funfetti? It’s fun, colorful and will bring a smile to anyone’s face. I’ve been yearning for funfetti for quite some time now. One of my friends even made me a funfetti cake for my birthday just to quench my craving. How sweet was that?!? After she made my cake for me, I had the urge to make something funfetti myself. Then I saw these cookies on Josie’s blog and I knew they would be the perfect thing to quench that urge to bake…and to eat some more funfetti, of course. Plus the timing of all this couldn’t have been more perfect. Tucker was getting ready to promote from one class to another at daycare, and I couldn’t pass up the opportunity to bake something sweet for his class for their “end of the year” party. I know, these were perfect, right?

The cookies were amazing. Not only did Spencer and I enjoy a few, I mean they did have to go through quality control first, but Tucker enjoyed one right after I finished making them too. We all agreed, we were in love! They were also a hit with his class and with everyone at the daycare that tried them. They are soft, slightly chewy, full of ~~sprinkles~~ funfetti and oh. so. good. The cookies themselves are delicious, but that frosting, it makes it. It’s light, fluffy, and the perfect amount of sweetness and bursting with fun colors for more funfetti. I promise, this is enough to bring a smile to anyone’s face. It is funfetti after all!

Funfetti Sandwich Cookies

Ingredients:

For the cookies-
1 Cup (2 sticks) unsalted butter, room temperature
2 Tbsp unsalted butter, melted
2 Tsp vanilla extract
1 Egg
1 Egg yolk
2 Cups cake flour
2/3 Cup all-purpose flour
3/4 Tsp baking soda
1/2 Tsp salt
1/2 Cup colored sprinkles

For the frosting-
10 Tbsp (1 1/4 sticks) unsalted butter, room temperature
1 1/4 Cups confectioner’s sugar, sifted
1 Tsp vanilla extract
1 Tbsp heavy cream
1/3 Cup colored sprinkles

Directions:

For the cookies-
In a medium bowl sift together the cake flour, all-purpouse flour, baking soda and salt and set aside.

Place softened butter and sugar in a large bowl and beat on high until creamed, about 3-5 minutes. Once the butter and sugar are creamed; add the vanilla extract, melted butter, egg, and egg yolk and mix thoroughly until combined. Slowly add the flour mixture to the butter mixture and beat on low until all the flour is added, and ingredients are fulling incorporated. Add the sprinkles, using a spatula fold sprinkles into the cookie dough.

Cover the cookie dough with plastic wrap and place if the refrigerator. Refrigerate dough at least 30 minutes.

Meanwhile, preheat oven to 350. Line baking sheet with a silicone baking mat. Using a cookie scoop (mine was about 1 1/2 tablespoons), scoop the dough and place on prepared baking sheet, leaving about 2 inches between each cookie. Place in preheated oven and bake for 10-12 minutes, rotating the pan half way through. The cookies should be just beginning to brown on the bottom and slighly firm on the tops. Remove from oven and allow to cool about 5 minutes on the baking sheet, then transfer to cooling racks to allow to cool completely. Repeat this process with remaining cookie dough.

For the frosting-
Place butter in a large bowl and beat on high until light and fluffy, about 3 minutes. Reduce mixing speed to low and gradually add the confectioner’s sugar and mix until just combined, increase mixing speed to medium and mix about 2 minutes. Add the vanilla and cream and mix on medium-high for 3-5 minutes, until light and fluffy. Gently fold in the sprinkles.

Transfer frosting to a large piping bag, set aside.

To assemble-
First, pair up cookies by size and shape. Carefully pipe frosting onto one cookie, gently and firmly place the other cookie onto the frosting. Gently press to spread the frosting to the edges. Repeat process until all the sandwiches are made.

Store in an airtight container until ready to serve.

Recipe source: Pink-Parsley, cookies adapted from Yammies Noshery, frosting adapted from Cook’s Illustrated

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