Monday, February 28, 2011

Warm Feelings From Fresh Baked Cookies

For most people they have fond memories of fresh baked cookies in their home. With times changing it is getting harder to make the cookies, but you don't have to give them up.

When you go to your grandma's house what things stand out to you? When you walk into your grandma's house does she give you a big hug? Does she have pictures up around her house of you and your family? Do you know that she has some treats sitting in her cupboard and you can pick a treat out when you get there and when you leave? Another thing that you might love about walking into your grandma's house is the smell of fresh baked cookies. That is probably the touch that brings those warm feelings.

Cookie Bake

Whether it is your grandma's house or your own home do you love the smell of fresh baked cookies, but are finding that over the years people are getting busier and grandma is aging and there is no longer that memorable smell of the cookies. For those that have become accustomed to that smell it can be a sad day and you might even think that you will never be able to enjoy that smell again without making the cookies yourself.

The good news is that there are cookie franchises that recognize that people are getting busy and that the good ole' days are starting to pass by and the fresh baked cookies are not as common anymore. You can walk into a cookie store and enjoy the smell like it is grandma's and then enjoy every single bite of those warm cookies without the work of making them.

Warm Feelings From Fresh Baked Cookies

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Sunday, February 27, 2011

I've Never Heard Of No Bake Cookies Made Without Peanut Butter - Do You Have A Recipe?

No bake cookies recipes that do not include peanut butter are very popular. Some people don't like peanut butter while others are allergic to it. While it would be natural to think that all no bake cookie recipes include both oats and peanut butter, there are hundreds of recipes that don't include either ingredient.

The first place to look for more variations of no bake recipes is old cook books. And if you don't have access to old cook books, don't worry as they are available to download free from places like the Gutenberg Library Project. To get you started, why not try this recipe:

Cookie Bake

No Bake Chocolate Chip And Cereal

Ingredients

12 oz chocolate chips or baking chocolate
2 tablespoons unsalted butter
2 cups cereal
Raisins optional

Place butter and chocolate in a large bowl and microwave for approx two minutes. If you have a high powered microwave use less time. It's important that it doesn't burn. Check the mix after about one minute and stir. Based on how much it has melted, place back in the microwave. You need to make sure everything has melted yet don't cook it too long otherwise it will burn.

Add two cups of cereal and mix it thoroughly with the chocolate sauce. You can add raisins at this stage, but, if you add more than an ounce or so you may need to reduce your volume of cereal. Adding too much raisins without reducing the volume of cereal may prevent the mix from sticking together.

Using two spoons, drop cookie sized balls on a wax sheet and chill for about 30 minutes. You can also spread the cookie mix in a flat dish and cut into squares after it has chilled.

I've Never Heard Of No Bake Cookies Made Without Peanut Butter - Do You Have A Recipe?

There are lots of no bake cookie recipes, including no bake desserts. Many are age old classics and can be found in old cook books.

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Saturday, February 26, 2011

How to Make No Bake Chocolate Oatmeal Cookies

No Bake Oatmeal Chocolate Cookies are a great easy cookie recipe that's perfect anytime of year, especially during the summer when it's too hot to turn on the oven.  They stir together in minutes using a handful of common pantry ingredients.

This recipe for no bake cookies was part of my childhood and may have been part of yours too. It's an old-fashioned recipe that has been around for decades, goes by many different names, and has lots of variations.

Cookie Bake

Some recipes endure and these no bake oatmeal chocolate cookies are a perfect example. It's amazing how just reading a recipe can transport you back to the past.

Many versions of this recipe call for 2 cups of sugar, which I find to be too sweet. This version uses 1 1/2 cups instead. 

Although this recipe for no bake cookies is quick and easy, a few helpful hints are in order. First, be sure to follow the directions exactly, boiling the mixture for 1 1/2 minutes. If you don't boil the sugar mixture long enough the cookies may not get firm and if you boil it too long they are apt to be grainy and dry.  And I've had success making these with both quick cooking and old-fashioned oats, so you are safe using whichever is in your cupboard.   

No Bake Chocolate Oatmeal Cookies Recipe

Ingredients

6 tablespoons unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, uncooked

Directions

Clear an area on your counter and line it with waxed paper for dropping the cookie mixture on. Alternatively you can line a cookie sheet with waxed paper or a silicone mat.

In a medium heavy bottomed saucepan over medium heat, combine the cocoa, sugar, butter, and milk. Bring the mixture to a boil and continue to cook for 1 1/2 minutes while stirring constantly. Make sure the mixture is boiling vigorously (with bubbles all over the surface) before beginning to count the time.

Remove pan from the heat and stir in the peanut butter and vanilla until creamy and well blended.  Add the oats and stir until thoroughly combined.

Drop by teaspoonfuls onto the waxed paper or lined cookie sheet.  I like to use a small cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance.

Let cool until firm, about 1 hour. You can speed this up by transferring the cookies to the refrigerator.

Makes about 3 dozen No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies Variations:

Use crunchy peanut butter instead of smooth for added crunch. Stir in 1/2 cup shredded coconut with the oats. Stir in 1/2 cup chopped nuts with the oats. Stir in 1/2 cup dried cranberries or raisins with the oats. To make larger flatter cookies, drop by tablespoons and then flatten slightly with the back of the spoon or your damp fingers. For cookie bars, press the mixture into a well greased 8-inch square pan. When firm, cut into desired size and shape bars.

How to Make No Bake Chocolate Oatmeal Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Friday, February 25, 2011

Bake Gluten Free Peanut Butter Cookies That Taste Like Regular Peanut Butter Cookies

If you're reading this article then you are probably diagnosed with Celiac Disease or know someone who has been diagnosed with this illness. It never ceases to astound me how many restrictions this illness can put on your diet. Especially with hidden dangers lurking under names like Dextrin, Dextrose, or Maltodextrin.

When there are all these restrictions it's hard to find a substitute for something so common like peanut butter cookies. Even if you have Gluten free baking mix, the taste is just a little bit off and you have to experiment to find that perfect peanut buttery flavor.

Cookie Bake

There are so many things to consider when using Gluten free baking mix when your trying to achieve that peanut butter taste. Salted or unsalted butter? Brown or regular sugar? One teaspoon or two of vanilla flavoring?

Well I like to think I got it right eventually, here is my recipe for 4 Dozen Gluten free Peanut Butter Cookies. I like to add whole peanuts into the mix if there's no chunky peanut butter handy.

Ingredients:
3 cups all-purpose Gluten-free baking mix
1 tsp salt
1 tsp Gluten-free baking powder
2 tsp Gluten-free vanilla
1 cup creamy or chunky peanut butter
2 large eggs
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed brown sugar

Pre-heat your oven to 350 Degrees.

It's not necessary but I like to line my cooking sheets with parchment paper.

Throw together your baking mix with your baking powder and the salt. Get a large bowl and blend your butter, peanut butter, and vanilla together. Add both your sugars and blend again.

Add half of the dry ingredients and then the eggs. I like to add the eggs one at a time, stirring after each one to make sure they mix properly. Add the remaining half of your dry ingredients to combine into a nice soft cookie dough.

Roll your dough into 1 ½ inch balls and set about 2 inches apart. Press the tops with your fingers or a fork, depending on how you want it to look when they swell up.

Depending on your oven you can bake between 14-16 minutes, but it's safe to assume you can bake until whenever your edges are lightly browned.

Now comes the hard part. Waiting until their cooled enough to be edible.

Bake Gluten Free Peanut Butter Cookies That Taste Like Regular Peanut Butter Cookies

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Thursday, February 24, 2011

Baking Holiday Cookies for Santa Claus

Waking up on Christmas morning excited for opening presents is something that a lot of kids look forward to every time this festive season rolls around. Not knowing if they have the gift that they wanted, wondering if the Santa letters they sent off would be answered that day, and slightly cranky because they didn't sleep the night before is the typical morning of Christmas day for a lot of children. So many parents have a hard time getting their little ones into bed without some sort of bribe, and it's understandable because it's such an exciting time of the year for them. However a good night's sleep is something that all children need; and saying things along the lines of them not receiving their letters from Santa if they don't sleep will dampen the mood for them. So that's when the use of legends can come in to play, and this particular one involves leaving cookies for Santa.

Almost everyone that celebrates Christmas can remember at one point staying awake to look out for old Jolly Saint Nick. Listening for the tell tale sign of something on the roof, or waiting for a man to pop out of the chimney are things that both excite and terrify. Excite because seeing Santa would mean that the presents are there, but terrify because it's not known if said present was received.

Cookie Bake

A lot of children can become very caught up on the whole naughty or nice list, and that's where a lot of restlessness will come from in the night with them thinking about whether or not they have the object they wanted or a big lump of coal. One way to take away the anxiety of the final moments of the waiting is by helping them make and leave out cookies for Santa Claus. This process can really make the difference in eliminating unneeded stress from the kids.

The legend of leaving cookies out for Saint Nick has somewhat of a shadowed origin, however the child that does leave Santa cookies is said to be given somewhat of a second chance if they weren't always 'nice'. The cookies basically give Santa that extra boost he needs on such a tiring night, so because of his gratitude, he'll leave behind a nicer present. Now while this needs to be a decision based on their actions throughout the year, letting them have a little extra bit of hope can do a wonder for their enjoyment of the holiday.

Baking the cookies with them will not only give them something to look forward to but also serve as a bonding factor. This is something great for the family to practice together, especially because the theme is to do something nice for someone else. It's a great way for families to come together and have fun with something very simple in task, but very meaningful.

Typically any type of holiday cookie, or even regular chocolate chip cookies can be used for this little tradition. Don't forget to leave the glass of milk as well! This will really assuage any Christmas Eve jitters and help the child get the proper rest that they need. They fall asleep a lot faster and easier, and once that happens, make sure to move the cookies and milk. It would be an absolute disaster if they thought Santa didn't want what they made for him!

Baking Holiday Cookies for Santa Claus

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Wednesday, February 23, 2011

How to Bake Perfect Butter Cookies?

Any homemade snacks have an extra taste and flavor to the ones bought from outside. Butter cookies are very easy to make and a hot favorite among the kids. A truly great cook or an experienced one has a customized recipe for special dishes. For novices, it is better to follow the recipes or try baking a batch of cookies and then improvise according to the outcome of the tried batch. Making butter cookies does not need much expertise as it is a common dish made at homes.

It brings some sweet memories to people as this snack has been the traditional dish made for kids who like noshing from time immemorial! In some countries, they are addressed as Dutch biscuits. They are made in many shapes and forms according to the individual preferences.

Cookie Bake

The main ingredients constitute of unsalted or ordinary butter, powdered and sugar granules for decoration, and white flour or the self raising flour got in the markets. Vanilla or chocolate essence or cream is used for giving added flavors. Egg yolk and salt is added to the batter and whipped to a correct consistency.
Firstly, the oven should be preheated to the necessary temperature so that the cookies are properly baked.

This is very important and care should be taken to see that the dough is chilled in a refrigerator for some time. This helps to prevent the cookies from spreading out or getting disfigured in the tray. The baking trays should also be cooled before placing the cookies on them for baking.

The butter or its substitute Crisco should be taken in a round mixing vessel and stirred using a little salt. Next, the powdered sugar should be added to the butter and whipped well. When this is ready, 6 eggs should be added one by one to this mixture and whipped well. After this, the self rising flour is added in periodic intervals until it is mixed well and forms to a good consistency dough. This is then arranged in the tray and baked to the necessary temperature mentioned in the recipe. Tasty, buttery and delicious home made butter cookies are baked within a matter of minutes.

How to Bake Perfect Butter Cookies?

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Tuesday, February 22, 2011

How to Bake Chocolate Chip Cookies From Scratch

One of the most popular cookies in the world is the chocolate chip cookie said to be invented by Ruth Wakefield the owner of the toll house in back in 1933. The story would go that Ruth ran out of bakers chocolate and hoped that mixing in some broken nestle chocolate would mix as it melted, but of course this wasn't the case and delicious chocolate chip cookies were born.

There is other claims that one of Wakefields employees had discovered the recipe and she had taken all the credit. Regardless of what happened millions of people world wide are very pleased to have these delicious cookies available to them.

Cookie Bake

Baking is becoming more of a lost art these days and not many people know how to bake chocolate chip cookies from scratch instead they go to the store and buy some highly processed premade cookie dough and try and pass it off as there own. I can tell you for a fact your not fooling anyone and store bought stuff will never taste as good as homemade not to mention the envious company who will be blown away by your baking talent.

The first step is to find a cook book or go on the internet and search for chocolate chip cookie recipes that have good user feedback such as the nestle toll house recipe I mentioned already. Your going to want a recipe that's really clear with the steps and having pictures is even better to ensure your cookies come out perfect.

The main ingredients in most recipes are:

- Butter/ Margarine
- Granulated sugar
- Brown sugar
- Salt
- Baking soda
- Vanilla
- Flour
- Eggs
- Chocolate chips

So be sure to check your fridge and pantry and see what you have and what you don't then take a trip down to the grocery store and get whatever the recipe calls for you to use. The ingredients above are pretty standard, but the amounts will vary depending on the recipe and the texture of the cookies.

Once you have your recipe and all the required ingredients it's very simple. First your going to cream the granulated sugar, brown sugar, and butter or margarine together. Next you will add your eggs and vanilla and continue mixing it all together. Now you can add your salt and baking soda. Start to slowly mix in your flour while continually mixing it together.

Once you have a nice cookie dough you can add your chocolate chips and give it a quick stir and your done. Scoop them out on a cookie sheet and put them in the oven to bake for 10-20 minutes. Keep in mind your recipe may vary, but this is a standard method. And those are the steps to making your first batch.

How to Bake Chocolate Chip Cookies From Scratch

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Monday, February 21, 2011

Baking Christmas Cookies - Secrets Of Cookie Making Revealed

For most of us Christmas is a time of year for sharing time with our loved ones. It is an especially important time for our children who thrive on the magic of the season and those traditions that create lasting childhood memories. For them, the excitement of Christmas starts long before Christmas Day and they love nothing better than being involved in the festive preparations. Baking cookies is one tradition that has stood the test of time and has been passed down from mother to child for generations.

Being involved in Christmas preparations always evokes warm abiding memories warmth and closeness. Baking Christmas treats such as cookie and candy is a wonderful ritual that can be shared with your kids and brings so much pleasure and is a wonderful tradition to share if you plan it properly in advance.

Cookie Bake

Make sure you start the day in the best frame of mind, which means everyone should have had a good nights' sleep. It's also not a good idea to let the kids pick at the raw ingredients you are using to bake the cookies or candy, however tempting. So, start the day with a sustaining breakfast or lunch before you begin your Christmas cookie bake. An upset tummy can spoil the memory of the day for everyone and it is never too soon the teach your children a rule basic cooking rules.

Everyone will be eager to be involved in the preparation and cooking process. Allow the kids the freedom to try out the kitchen appliances for the first time and have fun by experimenting with the ingredients and creating their own individual cookies. They will love seeing the end results and will take great pleasure in showing the rest of the family their little works of art.

Don't plan your cookie baking for the day before you are expecting guests or need your kitchen to be in pristine condition. Expect chaos and take a relaxed attitude towards if for one day. You will enjoy the experience all the more if you are not stressing over spills. The kitchen can be put back to its original state, having fun on this occasion is far more important. Your kids will really appreciate being less restricted and you they will love you for it. The whole experience can be rewarding for all of you.

Baking cookies with your kids should be a happy and stress free time. Create the ideal conditions for your Christmas cookie cooking day so that you and your kids will enjoy every minute of it.

Don't plan your baking event the day before you are expecting guests or need your kitchen to be in pristine condition! Take a relaxed attitude towards the fact that the kitchen will be in some degree of chaos. You will enjoy the experience all the more if you are not stressing over spills!

Finally, be completely organised and have everything you are likely to need on hand. Kids can have a short attention span and won't enjoy a trip to buy missing ingredients when they are eager to start cooking! Being prepared for this Christmas cookie cooking day can make all the difference to your enjoyment and theirs. Follow all the guidelines and your day is sure to be a great success and one you and your children will want to recreate every year.

Baking Christmas Cookies - Secrets Of Cookie Making Revealed

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Sunday, February 20, 2011

How to Freeze Cookies and Cookie Dough

"Can I freeze my homemade cookies/cookie dough?" is a question that gets asked a lot.  Most cookies and cookie dough can be successfully frozen.  However, there are a few exceptions.

Don't freeze cream filled cookies, meringues or cookie dough that contains whipped egg whites.  The egg whites will break down in the freezer and compromise the cookies.

Cookie Bake

Most other cookies and cookie dough freeze well.  I like to wrap baked cookies two at a time back-to-back, in plastic wrap and then place these little packages in a freezer safe bag. Alternatively you can layer your cookies in a a sturdy freezer safe container, separating the layers with wax paper or plastic wrap.

Most of the time I freeze the dough instead of baked cookies, since I prefer the taste and aroma of freshly baked cookies.  For convenience instead of freezing the dough as it is, I shape it into logs that can be sliced and baked or into individual balls of cookie dough. 

For logs, place spoonfuls of dough onto wax or parchment paper. Form into a log shape that is about 10 inches long and 1 1/2 to 2 inches in diameter, wrap it tightly, twisting the ends as you would a hard candy wrapper. Then place it in a plastic freezer bag and transfer it to the freezer.  To insure the log maintains it's shape and doesn't flatten out on one side, you can remove it from the freezer after it has been in there for about a 30 minutes and re-roll it on the counter, smoothing out the flat side that may have developed and then return it to the freezer.

For individual cookies, form the dough into desired size balls and freeze until solid.  Once frozen, drop them into a freezer safe bag and place in the freezer or double wrap them for added protection.

Remember to label your freezer bags/containers with the kind of cookies/dough and date. Cookies and cookie dough will lose their freshness over time so it's best to use them within 3 months.

When you are ready to bake cookies, remove your dough from the freezer.  The balls of dough can be baked from their frozen state but may need an extra minute or two in the oven.  Logs should be defrosted until they are soft enough to slice and then baked.  Frozen cookies can be defrosted on the counter or in the microwave if you're in a hurry.

It's great being prepared with cookies or cookie dough in the freezer when a craving for homemade cookies strikes.

How to Freeze Cookies and Cookie Dough

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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Saturday, February 19, 2011

Christmas Cookie Recipes - Santa Face Cookies

Santa Claus pays a visit to your table in these delightfully cute cookies.

1 cup butter

Cookie Bake

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons milk

1 teaspoon vanilla extract

2 1/2 cups flour plus additional for rolling

Royal Packaged Icing Mix

Red food coloring

Pastel candy dots

Directions

Preheat oven to 375 degrees.

Place butter in a bowl and cream until nice and fluffy. Gradually beat in sugar and brown sugar until light and fluffy. Mix in the milk and vanilla. Add in flour; mix thoroughly. Chill dough for 1 to 2 hours or until it is easy to handle.

Work with 1/3 of the dough at a time and leave rest in the refrigerator until ready to use.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Take a Santa shaped cookie cutter and dip it into flour, then cut out Santa faces. Place cookies on an ungreased cookie sheet.

Bake for 10 to 12 minutes or until just golden brown. Let cool on cookie sheet for 1 minute. Remove from cookie sheet and cool completely.

Prepare the royal icing according to package directions. Color half the icing red and leave the other half the original color. Using a icing bag or plastic bag with a hole cut in it, pipe a red Santa hat on each cookie. Follow up with white icing for Santa's beard, eyes and hat pompom.

Place a candy decoration in the center of each white eye. Allow icing to set before serving.

Makes 18 to 24 cookies.

=> Christmas Cookie Recipes: Easy Snowmen Cookies

These snowmen are easy to make and they make nice centerpiece decorations.

1 (16 oz.) package Nutter Butter Cookies

1 1/4 pounds white candy coating, melted

Miniature chocolate chips

M&M miniature baking bits

Pretzel sticks, halved

Orange and red decorating gel or frosting

Directions

Using tongs, dip cookies in candy coating; shake off excess. Place cookie on waxed paper.

To decorate: Place two chocolate chips on one end of cookies for eyes. Place baking bits down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side.

Let stand until hardened. Pipe nose and scarf with gel or frosting.

Makes 32 cookies.

=> Christmas Cookie Recipes: Peppermint Twist Kiss Cookies

The peppermint twist isn't just a song, but a delicioius holiday cookie that is colorful and festive.

1/2 cup butter, softened

1/3 cup sugar

1 egg yolk

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

4 to 8 drops red food coloring

36 chocolate kisses

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream the butter and the sugar. Add in the egg yolk, peppermint extract and vanilla extract; mix well.

In a separate bowl, combine the flour and salt; gradually add to creamed mixture.

Divide the dough into two sections. Tint one section red. Divide the dough into four sections. You should have two red sections and two regular sections. Cover and refrigerate for 1 hour.

Shape each section into a 9-inch log. Place one plain log next to one red log. Gently twist the plain and red logs together and create one swirled log. Repeat with the other two logs.

Cut each log into nine slices; roll each slice into a ball. Place each slice 1-inch apart onto an ungreased cookie sheet. Flatten slightly with a glass.

Bake 10 to 12 minutes, or until edges are lightly browned. Press a chocolate kiss candy piece into each cookie center, while cookies are still warm. Let cool.

Makes 36 cookies.

Christmas Cookie Recipes - Santa Face Cookies

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Friday, February 18, 2011

Cookie Cutters Can Make Baking Fun

The cookie cutter has been a feature in every kitchen for hundreds of years. Each of us has fond childhood memories of baking our first cookies in the kitchen with our mothers, using a cookie cutter to make pretty shapes. Early cookie cutters were crafted by dipping iron into molten tin to coat it.

The metal was shaped into strips which were then cut and had the edges rounded for safety purposes. The strips were then shaped by hand into popular shapes. Alternatively detail imprints were made available so that patterns could be impressed into the cookie dough before baking. To emboss patterns a mold was created and the pattern debossed into the material, which was usually made from wood, ceramic or plastic.

Cookie Bake

Over time the phrase cookie cutters has become synonymous with a means to describe people who lacked original ideas. Indeed, it is a device for repeating the same pattern without alteration of any kind, hence it being quite a fitting description. Of course, the shape can be easily altered by using a different mold.

If you find the traditional ginger bread man a little passe, why not look around for some fun and interesting shapes. Having a Christmas party? Why not decorate the tree with cookies shaped like Christmas trees? For Halloween delight the little ones with cookies in the shape of Halloween pumpkins, bats, angry cats, spiders, webs, new moons or witches hats.

Plan an evening dinner for Valentines day and for dessert, bring out a batch of cookies in the shape of hearts, doves, or flying cupids. For a wedding treat, you could have iced cookies in the shape of wedding cakes, champagne glasses, brides and grooms, lips or love birds.

Thanksgiving Day could see you serving delicious cookies shaped like squirrels, maple leaves, pumpkins, turkeys or oak leaves. As an interesting idea for a birthday party use a safari theme and serve elephant shaped cookies, or use giraffes, lions, flamingos, camels, alligators, hippos, kangaroos and monkeys.

Celebrate a stork party or baby shower by presenting the mother to be with a basket full of biscuits in various shapes. Storks, baby bottles, prams, crayons, baby rattles, pacifiers, rocking horses, party hats and baby booties are just a few ideas you could use.

You can buy beautiful cookie cutter gift sets with a variety of shapes. Fun shaped cookies are not just for the young folks and adults can enjoy them with equal fervor. Have a nautical themed party, have everyone dress as sea creatures and serve cookies shaped like seagulls, octopus, penguins, whales, turtles, tropical fish, starfish and dolphins. You are only limited by your imagination, so be creative and have fun.

Cookie Cutters Can Make Baking Fun

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Thursday, February 17, 2011

Christmas Cookies - Coconut Cookies

Coconut is one of those ingredients that seems to get little attention until the holidays roll around. Here are some recipes that you will want to keep handy all year.

Coconut Macaroons You can whip these favorites up in minutes so keep the ingredients on hand in your pantry for a quick, freshly baked treat any time.

Cookie Bake

You will need:

2 1/2 cups flaked coconut

1/3 cup flour (all-purpose)

1/8 teaspoon salt

2/3 cup sweetened condensed milk

1 teaspoon vanilla

Combine the coconut, flour and salt. Add the milk and vanilla. Mixture will be a little stiff. Drop by tablespoonfuls 1 inch apart on a greased or parchment lined baking sheet. Bake at 350 degrees F. for 15 - 20 minutes or until golden brown. Remove to wire racks to cool. Now, wasn't that easy? Yield about 36 cookies.

Try Cherry Snowballs, a classic Christmas treat. You will need:

1 cup butter, softened 1/2 cup confectioners' sugar 1 tablespoon water 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup quick cooking oats 1/2 teaspoon salt 36 maraschino cherries, well drained.

For the coating you will need

2 cups confectioners' sugar 2/4 to 1/3 cup milk 2 cups flaked coconut, finely chopped

To make the cookie, cream the butter, sugar, water and vanilla. Combine the flour, oats and salt and gradually add to the creamed mixture.

Shape about a tablespoon full of dough around a cherry, forming a ball. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for about 18-20 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

While cookies cool, make the coating by combining the sugar, and milk to achieve a smooth dipping consistency. Dip cookies and roll in the chopped coconut. Let set and finish cooling. Makes about 36 cookies.

Prefer a little chocolate with your coconut? Here are Chocolate Coconut Neapolitans that you are sure to love. To make these cookies you will need:

1 cup butter, softened 1 1/2 cups sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon almond extract 4 drops of red food coloring 1/2 cup flaked coconut, finely chopped 4 1/2 teaspoons chocolate syrup 1/2 cup semi-sweet chocolate chips 1 1/2 teaspoons shortening

Line a 9 by 5 by 3 inch loaf pan with waxed paper and set aside.

In a mixing bowl, cream the butter and sugar. Beat in the egg and vanilla. Combine the flour, baking powder, and salt and gradually add to the creamed mixture, mixing well.

Divide the dough into thirds. Add almond extract and red food color to one portion, spread evenly into the prepared pan.

Add coconut to the second portion and spread evenly over the third layer.

Add the chocolate syrup to the third portion and spread over the second layer.

Cover with foil and freeze for 4 hours or overnight.

Preheat the oven to 350 degrees F. You will also need ungreased cookie sheets or sheets lined with parchment paper.

Unwrap the loaf and cut in half lengthwise. Cut each portion across the width into 1/4 inch slices. Place 2 inches apart on a baking sheet and bake for 12 - 14 minutes or until the edges are lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening. Stir until blended and smooth. Dip one end of each cooled cookie into chocolate and place on wire racks set over wax paper(to catch drips).

Recipe makes about 5 dozen cookies. Store in a single layer between sheets of wax paper in an air-tight container.

For all you caramel lovers, here is one for you. Caramel Coconut Heavenly Cookies are easy to make and impressive on the Christmas cookie platter. Great cookie to make with kids and be careful, they are addictive.

You will need:

12 graham crackers (4 3/4 by 2 1/2 inches) 2 cups miniature marshmallows 3/4 cup butter 3/4 cup packed brown sugar 1 teaspoon ground sugar 1 teaspoon vanilla extract 1 cup sliced almonds 1 cup flaked coconut

To make these cookie bars live a 15 by 10 inch baking pan with foil. Let the kids place graham crackers in the bottom and cover with the marshmallows. Meanwhile, in a saucepan over medium ht cook and stir the butter, sugar and cinnamon until the butter is melted and the sugar is dissolved. Remove from heat and stir in vanilla.

Spoon this heated mixture over the marshmallows. The children can then sprinkle the almonds and coconut over the top.

Bake at 350 degrees F. for 14 - 16 minutes or until browned. Cool completely and then cut into 2 inch squares. Cut each square in half to form triangles. Makes about 6 dozen. You could also drizzle a ribbon of melted chocolate chips over the top. Try this with butterscotch chips. Yummy.

Here is one more that you surely will want to include the Christmas. They are called Jeweled Coconut Crisps and they will add yet one more layer to your festive table, that is if you can keep them around long enough.

You will need:

1 cup butter,softened 1 cup sugar 2 tablespoons milk 1 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 3/4 cup finely chopped red and green candied cherries 3/4 cup chopped pecans 1 cup flaked coconut

To make the cookies cream the butter and sugar in a mixing bowl. Bear in the milk and vanilla. Stir in the flour, cherries and pecans.

Shape into two 8 inch logs. Sprinkle coconut onto wax paper, placing each log on the wax paper roll it in the coconut. Wrap each log and refrigerate several hours or until firm.

Preheat oven to 375 degrees F. Cut the cookies from the logs making 1/4 inch slices. Place on ungreased or parchment paper lined baking sheets and bake for 10 - 12 minutes or until the edges are lightly browned.

Cool on wire racks. You may wish to sprinkle warm cookies with a dusting of confectioners' sugar, but this is optional. Makes about 5 dozen cookies.

With these few simple recipes and a few common ingredients you have just baked 22 dozen cookies that will delight your family and thrill your friends when you show up at the cookie exchange. Set out some of each at your next gathering for an instant holiday cookie platter. Hide some in air tight containers for later, and don't forget how delicious and easy these are when you are suddenly in the mood for a sweet treat any time of the year. Enjoy.

Christmas Cookies - Coconut Cookies

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects, find free products and resources, and get help for your business or just to make your life just a little bit easier.

At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. Check it out and don't miss the Master Site Index with links to all my online content. My Holiday cookbook is still available if you missed it and my newest cookbook, for Diabetics, is almost ready and will be available in time for Thanksgiving. So, head on over and see how I can help YOU today?

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Wednesday, February 16, 2011

Hazelnut Cookie Recipes - Easy & Quick To Prepare!

If you are searching for hazelnut cookie recipes which are quick, easy and delicious, I have one which you'll love for sure.

This hazelnut cookie recipe is one of my favorite:

Cookie Bake

>> Hazelnut Double Chunk Cookies

1 c light brown sugar, packed

1 c unsalted butter; softened

1 c semisweet chocolate ; coarsely chopped

1 c white chocolate; coarsely chopped

1 ts vanilla extract

1 ts baking soda

1/2 c sugar

1/2 ts salt

2 3/4 c all-purpose flour

2 c hazelnuts; whole

2 eggs

2 tb fringelike

To toast and skin the hazelnuts, place them in a single layer in a
roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20
minutes, or until the nuts smell toasted, are golden in the center, and
their skins crack. Rub the nuts between clean tea towels to loosen and
remove as much of their skins as possible. It is okay if some of the skins stay on.

Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the
flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.

Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow. Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets. Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

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Tuesday, February 15, 2011

Holiday Health Alert - Cut Out Sugar - Cut in Cookies

Cut out Christmas Sugar Cookies because your child has sugar and wheat allergies? No way! This article aims to convince you that it is easy to make the infamous Sugar Cookie healthy without using processed sugar and flour. You may know these two white wonders as the evil twins most likely responsible for the symptoms I call the holiday haze. They are sugar binging and crashing, irritability, and tummy aches just to name a few. If you are at all curious how to make healthy cookies that feature an all natural and organic sugar-free icing, read on and get ready to roll out the dough.

Cut in sweets without the ill side affects. This in it self is a miracle. First, I would like to tell you about the origins of this heaven sent cookie and why I want to share this treat with you and your family.

Cookie Bake

Christmas means make a mess in the kitchen with the kids: white confection masks everyone from head to toe, even the dog and kitty. Nothing lights up a child's face like making Christmas cookies, not even the Christmas tree.

I love the sugar cookie because it is creatively kid friendly. The dough is durable, can be rolled out over and over, and the character cut outs make a story for all to imagine. As a kid, all I could do was happily anticipate eating the angel, Santa, and Rudolph the reindeer. About five times each. This holiday joy was inevitably distracted by dread. I'd soon feel the sugar rush through my little obese body. I was always 45 pounds overweight. My joints would ache and messed up was my digestion all night long and into the next day. The memory of feeling the warmth of my mother's kitchen, the freedom to express with cookie cutters, and the ultimate disappoint of ill-health just didn't mix. This was not a recipe for success. Sugar Cookies used to mean joy and pain. At least they did for me, and so I did something about it. I wanted just joy.

I took a sugar cookie recipe from my Aunt Diane, Sicilian by decent, an expert in dough from pizza to cannolis, and when she belts out the Ave Maria, it brings me to tears. Any woman who sings while she bakes you know is going to roll out a tasty dough. So taking my aunt's family recipe, I used my transcribing method of converting the white processed sugar and flour to alternative sugar-free/gluten-free ingredients and created a Cut Out Sugar Cookie to share with everyone.

I use alternative ingredients to white wheat flour such as an all-purpose gluten-free flour by Bob Redmill's that combines garbanzo bean, fava bean, tapioca and potato starch for the right cookie texture. I use white rice flour for a white cookie color and for flouring the dough and cookie cutters. Xanthan gum is a necessary ingredient for gluten-free baking and is added to hold the gluten-free flour together. Just a small amount is needed of this plant based gum.

For the sugar I substitute agave, stevia, and a combination of oligofructose and erythritol in a product called Swerve that can be found at pcflabs.com, some Whole Foods, and health food stores. Organic erythritol is a fermented polyol or sugar alcohol with no digestive ill side affects. Swerve also adds oligofructose which is inulin from chickory. Both ingredients have no glycemic or very low glycemic index and very easy digestion. Neither promotes tooth decay.

Swerve is the most affordable healthy baking sugar replacement that looks and acts the most like sugar in baking. Swerve replaces the volume and firmness as well as adding an extremely low calorie sweetness in a recipe. Just using erythritol products without the added oligofructose like ZSweet and Zero brands of erythritol are not as good for baking because the taste isn't as sweet, but straight erythritol works great as table sugars to sprinkle on cereals and yogurts. They can both be found at Whole Foods and health food stores on on the internet.

Also in the recipe, my aunt Diane uses sour cream which gives the dough an extra added moistness and elasticity that makes for great taste and a dough that can be rolled out many times over. The easy roll out factor is very important when it comes to making this cookie recipe with kids.

To substitute for the dairy, a soy yogurt can be used but it may change the color of the dough to a darker color. The original look of the dough should be a backdrop of white and the color of the icing could be a pink or green for a holiday theme. Another way to switch out the sour cream is to use Total Greek 2% yogurt. This is a healthy version while still using dairy.

Knowing the substitutes, it time for the tricks of making the recipe.

"Carefully roll out the gluten-free/sugar-free dough with a white rice floured rolling pin between two sheets of wax paper. Make sure both sides of the dough are lightly floured with the white rice flour as well. White rice flour is my flour of choice for rolling out gluten-free dough because it is grainy and won't stick. Also, flour your cookie cutters in the white rice flour. Dip a thin metal spatula in the white rice flour to lift up the cut out cookies and gently slide onto your baking sheet," are words you would hear me say in a cooking class or on my Sweet Truth Cooking TV show on Veria. A hands-on interactive class is the best way for eager learners of the gluten-free/sugar-free alternative baking technique to experience a tactile difference in this healthy dough as compared to the old-fashioned white, wheat flour dough. To get a grip on gluten-free, one must see and feel how the new dough behaves: how it takes longer to mix up, looks more crumbly, sticks to your hands, needs more effort to roll out, easily breaks apart, and ultimately bakes and browns faster than a traditional sugar/wheat dough.

Sounds difficult? Trust me. It's worth the little extra effort and elbow grease to make this dough work like magic and create a healthy cookie that everyone will love. The best part is that you'll feel good about feeding it to the masses. Practice makes perfect when handling the dough. Use your senses to know when to stop rolling the dough. Also, a kitchen timer is the key safety device for perfectly baked gluten-free cookies.

The above mentioned techniques are just a few of the fun new tricks of the trade to acquire when it comes to the art and science of creating your version of beloved Sugar Cookie, alternative style. Like interval training, these methods go a long way: sugar-free/gluten-free baking allows you to have your cookies and eat them too! There is no extra calories, bloat, weight gain, or binging because there is no sugar or white processed flour. Sugar cookies are not just for holidays as popular culture would have it. Look at Starbucks, Gelson's, or your local bakery. They all sell fanciful, colorful, kid-like wannabe and wanna bite sugar-cookies all year round and for every change of season. It's not just the winter holidays that sugar cookies intrude our veins and spike our glucose levels. Yet who wants to really give up cookies? And icing. Um, no!

For the icing, again Swerve found at pcflabs.com is the sugar of choice and makes the best tasting. You can also use natural fruits and vegetables for food coloring for your icing by adding beet juice for pink or red and by juicing kale or spinach for green. Use unsweetened coconut and Goji berries for extra charm and creativity!

This Cut-Out Sugar Cookie recipe tastes and looks like the real thing. Now when I make these cookies, the kid in everyone comes to the table and can get up from their chairs feeling clear, vibrant, creative, and healthy. They are at peace with themselves and their stomachs. Have fun!

cut out sugar cookie

a frosted cut-out cookie made with agave - no sugar, no wheat, and no gluten

DOUGH 1 cup vegetable shortening 1/2 cup Swerve sugar alternative 2 eggs 1 tablespoon vanilla 1 cup sour cream 1/2 cup light agave 2 droppers Liquid Stevia Vanilla Creme 3 cups gluten-free flour 1 cup white rice flour 1 cup potato flour 4 packets or 2 teaspoons Stevia Plus Powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum

ICING 1 cup Swerve sugar alternative, powdered 2 teaspoons unsweetened almond milk 1 dropper Liquid Stevia Vanilla Crème 2 teaspoons light agave 2 teaspoons beet juice (optional)

For cookies: With paddle attachment in stand up mixer, cream shortening and Swerve. Add in eggs and beat until fluffy. Add in vanilla, sour cream, agave, and Liquid Stevia and blend.

In separate bowl, sift together gluten-free flour, white rice flour, potato flour, Stevia Powder, baking powder, baking soda, and xanthan gum.

With paddle attachment in stand up mixer, add pre-sifted dry ingredients to wet ingredients and mix. Scrape down sides of bowl. If needed, add a bit of flour to hands first and then form dough into a ball. Wrap in plastic. Refrigerate 2 hours or over night for best results to firm up dough.

Between two floured sheets of wax paper, roll out dough to about 1/4 inch thick. Peel the top layer of wax paper off dough. Cut out cookies with floured cookie cutters and place on non-greased cookie sheet. This dough is very durable and can be rolled out many times.

Bake at 350 degrees for 6-8 minutes. Depending on how thick or thin you roll the dough will depend on long you bake the cookies. Watch cookies carefully. The cookies should not brown or even be golden, but will appear white when they are done. Cookies are done when spring back to the touch. Cool on wire rack.

For frosting: To make powdered Swerve, place Swerve in a high powdered blender and blend on high for about five seconds then measure 1 cup. In stand up mixer with paddle attachment, mix well Swerve, milk or water, Liquid Stevia, agave, and fruit or vegetable powder for coloring. Beat icing for 2-3 minutes until glossy. Frost cookies with icing when cooled.

Yield: Five dozen cookies.

Holiday Health Alert - Cut Out Sugar - Cut in Cookies

Young and thin? Not until about four years ago when Kelly Keough, a chef from birth who trained along side with her Sicilian family's famous New York catering business, went sugar-free/gluten-free to heal her hair from falling out! Shedding the cannolis and the pounds, Kelly grew back her hair and created a new identity of beauty and self-confidence with a sugar-free/gluten-free food practice that allowed her to eat more desserts than she ever did before. Kelly was featured in the national publication of "MORE Magazine" in their monthly profile, "Why She Looks So Great" in spring '06. Why? Because she eats what she cooks.

Kelly E. Keough is Los Angeles' premiere healthy chef, an expert in alternative ingredients and superfoods, and host of her new sugar-free/gluten-free cooking TV show, THE SWEET TRUTH, Veria. Kelly's passion is inspiring people with health, weight, and aging concerns related to sugar and wheat to not live without -- but to have their sweets and eat them, too. Kelly's mission is to dedicate herself to the education of sugar-free/wheat free baking and cooking and to show families how easy it is to benefit from her unique food philosophy.

Kelly's celebrity credits include Martin Lawrence and Jack Black. Kelly's fun and easy style of "healthy cooking" is currently being staged at her chef demos at Whole Foods Markets. In Los Angeles she received her MFA in Screenwriting from the American Film Institute and self-published her sugar-free/gluten-free cookbook titled, "The Sweet Truth".

She's a woman who knows great food, great taste, and how to combine both for optimum health and fitness. It's an education in a meal that is as much fun to learn as it is to eat! To buy Kelly's cookbook, visit http://www.kellykeough.com

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Monday, February 14, 2011

Easy Crispy No Bake Nutella Cookies Recipe

Are you a chocolate lover? Have you had chocolate no bake cookies made with Nutella?

You are in for a treat. No Bake Nutella Chocolate Cookies are hard to beat. They are quick, easy, and delicious. And the best part? You don't even have to turn on the oven to enjoy them!

Cookie Bake

Chocolate No Bake Nutella Cookies are different from regular baked chocolate cookies. They taste like a combination of cookie and candy and can be addictive, so be forewarned!

Have you experienced Nutella - the delicious chocolate hazelnut spread? It's much more popular in Europe than in the US, but if you are a fan of chocolate, you are going to want to seek it out. You can find it in most well stocked markets near the peanut butter.

Crispy No Bake Nutella Cookies Recipe

Ingredients

3 cups crispy rice cereal (such as Special K or Rice Krispies)
1 cup semisweet chocolate chips
3/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup hazelnuts, toasted and chopped

Directions

Clear a space on your counter and line it with waxed paper or 1 or 2 silicone mats. This is where you will drop your crispy no bake Nutella cookies to set up.

Place the cereal in a medium-sized mixing bowl and set it aside.

In a small saucepan set over low heat or in a medium-sized microwave-safe bowl placed in the microwave and heated on full power for 20 to 30 second increments, melt the chocolate and hazelnut spread.  Stir until the mixture is smooth and creamy.

Pour the melted chocolate mixture into the cereal and stir until the cereal is well coated with chocolate.

Drop mixture by tablespoonfuls onto the waxed paper/silicone mats.  Flatten each mound into rounds with the back of a wet wooden spoon.  Sprinkle the tops of each cookie with hazelnuts, pressing them down gently so they adhere to the cookies. Cool until set.

Makes about 2 dozen Crispy No Bake Nutella Cookies.

Variations

For an even easier cookie, Instead of sprinkling the hazelnuts on top, stir them in with the cereal. For Rocky Road Nutella Cookies, after you stir in the cereal, let the mixture cool a bit and then stir 1 cup of mini marshmallows into the mixture before dropping onto the waxed paper/silicone mats.

Easy Crispy No Bake Nutella Cookies Recipe

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com provides easy recipes, how tos, tips, and hint for simple home cooking and baking

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Sunday, February 13, 2011

Sour Cream Chocolate Chip Cookie Recipe

The sour cream chocolate chip cookie recipe turns out a light and fluffy, moist chocolate chip cookie! Don't blink your eyes-these delicious morsels will be gone that fast!

Ingredients

Cookie Bake

2/3 cup salted butter, softened

1/2 granulated sugar

1/2 cup plus 1 tablespoon packed brown sugar

1/2 cup sour cream

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

Hardware

Whisk

Large bowl

Medium bowl

Cookie Sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: Lightly grease cookie sheets; set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Step 4: In a large bowl, with an electric mixer set on medium-high speed, beat the butter and sugars together until light and fluffy.

Step 5: Add sour cream, egg, and vanilla extract; beat until well blended.

Step 6: Stir in flour mixture; blend well.

Step 7: Stir in chocolate chips, and chopped nuts (optional).

Step 8: Drop tablespoons of dough 2 inches apart onto the prepared cookie sheets.

Step 9: Bake 10-12 minutes, or until golden brown. Transfer cookies immediately to a cooling surface.

Makes about 40 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sour Cream Chocolate Chip Cookie Recipe

For more great chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html

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For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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Saturday, February 12, 2011

Christmas Cookie Exchange

If you are someone who loves cookies and any other type of baked goods, Christmas is the time of year where many are being made and enjoyed. If you have never heard of a Christmas cookie exchange, it may be something you would be interested in attending or even hosting for your friends and family. If you are a baker or love baked goods this will be right up your alley when it comes to a Christmas cookie exchange.

A Christmas cookie exchange is one great way to taste many different cookies you might not have ever known existed. You are able to swap recipes of different cookies and desserts you make with your friends and family who attend. The holiday season is one time of year where it seems alright to indulge in sweets without feeling bad about it. For a Christmas cookie exchange or swap you usually will have at least ten individuals which you can swap cookies with. So how exactly does the Christmas cookie exchange work?

Cookie Bake

First you want to send out invites to those who you feel would enjoy this type of Christmas exchange. You will of course need them to RSVP so you are aware of how many will be attending. Also include the instructions on how a Christmas cookie exchange works for those who might not have ever been to one before. This will give them a bit of insight before they arrive so they do not feel lost when the exchanging begins. But again, you will need to explain the exchange and how it works once all of your guests arrive.

When you host a Christmas cookie exchange you will ask every participant to bring at least a half a dozen to a dozen of different cookies. Usually a good three or four different kinds is great. You will swap a dozen or half a dozen of your cookies for someone else's which interest you and place them on your tray. You go around the room to all the different individuals' cookies until all of yours are dispersed. Many hosts will also ask you to bring an additional dozen of your cookies for them to be shared throughout the party as a snack. It is also another great way to figure out which cookies you are looking to swap with yours.

In the end make sure you ask each participant to bring a copy of their cookie recipes so you can hand them out to those who are extremely interested in a specific cookie which you made. This is one great way you can taste different traditional cookies that many have made in their family for centuries. You may taste something you would have never thought you would enjoy but came out loving them.

Christmas cookie exchanges are becoming more and more popular including at work locations. This is a great twist on a Christmas party to keep everyone going. It may also be a new tradition you bring every year to those friends and family members of yours which love to bake around the holidays.

Christmas Cookie Exchange

Darren Johnson is the co-owner of Little Pixie Gifts, an online gift service specialising in high quality baby gifts and Christmas Hampers, delivered Australia wide.

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Friday, February 11, 2011

Enjoying 'Different' Cookies Through Gourmet Cookie Recipes

Chocolate chip cookies, raisin cookies, or wheat-based cookies are perhaps among the most loved of all time. But for anyone who wants to try something different, gourmet cookie recipes might be the one for them.

As the term suggests, gourmet cookie recipes entail doing something different with the usual recipes people make. The term gourmet is mostly used to high quality cuisine or foods that are prepared with exquisite care or with a unique presentation.

Cookie Bake

For anyone who wants to bake gourmet cookies, one should be more resourceful and creative so as to distinguish them from the more commonly baked treats such as chocolate chip cookies.

Baking can be quite a delightful surprise if one decides to be a little creative and different with what they want to create.

Cookies are always a wonderful treat especially for kids, but for parents who want to bake something else than chocolate chip cookies, there are recipes they can use to give their kids a different kind of treat.

There are times when some would prefer to have a little 'adventure' with their treats.

One example of a cookie that most people are not aware of is the banana bread cookies. They are easy to bake and a lot different from the cookies that people are used to eating. Banana bread cookies are simple to bake. By just adding bananas that are peeled and mashed in replacement of chocolate chips or chunks, anyone can already enjoy cookies that actually taste like banana bread.

There are also gourmet cookie recipes that include coconuts as the added ingredient. Coconut macaroon cookies are becoming a favourite treat and they are simple to make.

From coconut to bananas, baking gourmet cookies can help anyone use their imagination to create a wonderful delicious treat.

The best thing about these recipes is that they are available online. Thus, learning how to make gourmet cookies is not a lot easier!

Enjoying 'Different' Cookies Through Gourmet Cookie Recipes

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Thursday, February 10, 2011

Prepare For a Cookie Baking Christmas

Cookie baking is one of the holiday season's most fun traditions. To get the most out of your cookie baking, here's a few tips:

Supplies

Cookie Bake

You'll need some basic supplies to bake cookies. Make sure that you have the following on hand:

* Cookie sheets - You'll want to have at least 2 so you can be baking one batch while you are preparing another batch on another sheet.

* Measuring devices - You'll want a Pyrex glass cup for wet ingredients such as oil and water. You'll also want to have a set of plastic measuring cups for dry ingredients such as flour, sugar and chocolate chips and a set of measuring spoons ranging for things like baking soda, baking powder, salt and vanilla.

* Mixing bowls - You'll want a set of sturdy mixing bowls. Metal or plastic will work fine. Have at least one small, one medium and a couple larger sized bowls.

* Mixing devices - Make sure you have several sizes of spoons on hand. You'll want a couple large wood spoons as well as some smaller mixing spoons.

* Cookie cutters - You should have a set of Christmas themed cookie cutters. Made of metal or plastic, you can find them at any grocery store or even dollar stores.

* Spatula - To remove the cookies from the sheet, you'll need a spatula. A plastic one will work best and won't scratch your nonstick surface like a metal spatula would.

* Cooling rack - To cool your cookies properly, you'll need a cookie rack. Usually made of metal, you might need several depending on how many batches of cookies you will be making.

* Frosting tools - If you will be decorating your cookies, you might want to pick up a pastry bag as well as several pastry tips so you can make great looking designs with your frosting.

Ingredients

Some basic ingredients you should have:

* Flour - Pick up a bag of all purpose flour.

* Sugars - You'll want to have at least 1 bag each of white sugar, brown sugar and powdered sugar.

* Eggs & Butter - A dozen large eggs and a pound or two of salted butter.

* Oils - Some recipes call for vegetable oil, canola oil works great.

* Flavorings & Colorings - Many cookie recipes use vanilla extract, get the real kind, not artificially flavored for best taste. For coloring, you'll want this to color your frosting too. You can usually get a set of coloring bottles around the holidays on sale.

* Decorations - Sprinkles, nonpareils, candies, kisses, hard candies, cinnamon candies etc. Whatever your recipe calls for or whatever you like, get a bag or two.

Cookie Baking Tips

Always preheat your oven, it should be one of the first things you do. Also, doublecheck that you have set the right temperature. When placing the dough on the cookie sheets, try to make every cookie a uniform size. You can even use a measuring cup, spoon or ice cream scoop so you can get the same size cookie, this is important for proper and even baking. Keep a close eye on the first batch to test the doneness and adjust the temperature and baking time if needed, as every oven tends to be different.

During baking, try and rotate the cookie sheets, turn them around and switch racks for more even cooking. Once one batch of cookies is done and you have removed the cookies from it, let the cookie sheet cool for a minute or two before placing the next batch of dough on it, this keeps the dough from spreading too much due to the heat from the last batch. You'll want to leave the cookies on the baking sheet for a minute or so before removing them to lessen the chance of breakage when you remove them.

Lastly, store your cookies in an airtight container at room temperature.

Prepare For a Cookie Baking Christmas

Ricky Alberta writes for Cookie-Recipes.net, home of hundreds of cookie recipes of all kinds plus a cookie recipe forum and blog.

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Wednesday, February 9, 2011

Christmas Sugar Cookies

I can't think of a better thing to do with your family, friends or kids that creates such a buzz and sense of accomplishment in the kitchen. Christmas sugar cookies are a tradition that dates back centuries. They are fun, simple to bake and delicious. They also make for wonderful presents for colleagues and friends. Why not go shopping with your kids and allow them to select their favorite candy and sprinkles to add to their cookies.

You will need a variety of cookie cutters to make things interesting. Try and get the coated ones as these seem to last longer and don't rust.

Cookie Bake

Ingredients

2.5 cups Flour (just plain) 1 cup Butter 1.5 Cups Icing Sugar 1.5 tsp Vanilla Extract 1 egg 1 tsp Baking Soda 1 tsp Cream of Tartar Candy of your choice. Royal Icing for Decorating

Method

1. Cream the butter, sugar, egg and vanilla together in large bowl. Add remaining dry ingredients. Cover and let cool in the fridge for approx 1.5 hours.

2. Pre-heat oven to 375 F. Line a tray with parchment paper.

3. Roll dough about 1/4 inch thick and cut into shapes. Place on tray.

4. Bake For about 10 minutes or until lightly golden. At this point you could press some sweets or toppings into the cookies, however I like to add them later with royal icing.

5. Cool on Rack

6. Decorate with Royal Icing and Candy.

Enjoy this great baking treat with everyone!

Christmas Sugar Cookies

Peter Mahanidis is a Instructor and Food writer. For more information and pictures of the above recipe and others just like it please go to his blog at http://petermahanidis.wordpress.com.

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Tuesday, February 8, 2011

Easy to Make Pecan Turtle Cookie Bars Recipe

Pecan turtle bar cookies have been a favorite in our household for over 15 years. This recipe takes less than 30 minutes to make and is made from common every day ingredients.

It starts off with a layer of buttery crust, then accented with the nutty taste of pecans and finally topped off with a delicious layer of chocolate. Once they are cooled and cut into bars, you will want to store them in an airtight container.

Cookie Bake

Crust Ingredients:

2 cups all-purpose flour
1 cup brown sugar, firmly packed
1/2 cup butter, softened

Caramel Layer Ingredients:

2/3 cup butter, softened
1/2 cup brown sugar, firmly packed
1 cup whole pecan halves
1 cup milk chocolate morsels (chocolate chips)

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the all-purpose flour, brown sugar and softened butter until creamy and fluffy. Press the crust ingredients inside a 13 x 9" baking pan. Sprinkle the pecan halves evenly over the crust.

For The Caramel Layer: In a large mixing bowl (you can reuse the first bowl), cream together the softened butter and brown sugar until creamy. Pour mixture into a 2 quart saucepan and cook over low heat, stirring constantly until it boils; remove from heat. Pour this mixture over top the pecan layer in your baking pan. Bake in a 350 degree oven for 16 to 18 minutes or until done.

Remove the baking dish from the oven and immediately sprinkle the milk chocolate chips over top so that they melt. Using a silicone spatula, swirl the melted chocolate around to give it a marbled effect.

Let the cookies completely cool and then cut into bars.

Easy to Make Pecan Turtle Cookie Bars Recipe

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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Monday, February 7, 2011

Baking Cookies - Responsible Indulging

Baking is a form of cooking which is known to be healthier than frying as it brings food to lower temperatures. It browns and dehydrates the food, allowing it to become crispy and enriching its flavour. Cookies are a dessert which has taken advantage of this principle; by baking to dehydrate a soft dough, cookies are both made edible through the chemical reactions that break down the starch in the flour, and turned into something very enjoyable to eat.

Contrary to what some people say eggs are not needed for baking either cakes or cookies. The chemical reaction which turns cake and cookie batter into the finished cakes or cookies is simple dehydration and does not involve the coagulation of egg protein. If you use a non-hydrogenated vegetable fat spread, you can bake delicious cookies which have no cholesterol or unhealthy animal proteins at all. A typical recipe for cookie dough is 1 part sugar to 2 parts solid fat to three parts flour. Make the dough by kneading the ingredients together or blending them in the food processor. Then you can roll this mixture out with a rolling pin and cut it into rounds with cups or special cookie cutters.

Cookie Bake

As cookie batter is dryer than cake batter from the get go it needs a relatively short baking time; usually about 15 minutes. You can tell if they are done by poking them with a knife or skewer. Properly baked cookies are hard to the touch and golden brown.

Baking cookies is a fun pastime and has delicious results. Watch the health aspects and enjoy responsibly!

Baking Cookies - Responsible Indulging

For more healthy baking tips, ovens, and baking in general please visit Convection Baking

Enjoy life and enjoy good food!

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Sunday, February 6, 2011

Tips on How Not to Burn Cookies

Burned your cookies and you're not sure why? Well, there are a few possibilities and any of them can happen to anyone. Let me offer a ray of hope and tell a few ways to prevent your cookies from burning.

For starters, have your oven at the suggested recipe temperature. The recipe gives you the temperature for a reason, so preheat your oven and make sure it is hot enough. It's also good to know your oven's hot spots because most ovens are temperamental. For example, I have a side by side double oven and know for a fact that the oven on the right gets hotter faster and cooks faster; the cookies on the right will be done before the ones on the left every time. So when the recipe says 7 to 10 minutes, I would suggest to start out with 7 minutes and then keep an eye on them from there. I know for a fact, that for my ovens, it usually takes less than the suggested time for the cookies to bake in my ovens. So I usually set the time at the lowest time or in the middle.

Cookie Bake

The crucial thing to remember is don't forget to turn on your timer and look at the clock when you put your cookies in to know what time to take them out. If you don't start a timer and don't look at the clock, plus you forget about your cookies, then don't be surprised if they don't come out as you would like them:not burned or overly brown.

Another thing I learned, a long time ago and recently noticed, is that if you use parchment paper, your cookies won't stick to the pan and it takes a little bit longer for them get brown and darken too much. The other benefit to using parchment paper is that you can use it more than once if you turn it over. Plus, you are using less as well as reusing and doing your part to help the earth!

Hopefully these suggestions will help and encourage those who are talented cookie burners.

Happy baking!

Tips on How Not to Burn Cookies

Vanessa Ghilarducci invites you to check out her blog, Love to Bake at http://bakingobssessed.blogspot.com and become a follower. For more tips, suggestions and recipes go to http://bakingobssessed.blogspot.com.

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Wednesday, February 2, 2011

A Wonderful M&M Cookie Recipe

No doubt you and your entire family will enjoy this simple, yet delicious M&M cookie recipe. I can still remember the first time I fed my toddler one of these cookies -- she was absolutely hooked! She went running around the house singing "M&Ms." Of course, her take on the pronunciation of M&Ms is bit different than ours, but that made it even more special!

Here is a great way to make M&M Cookies. It is simple and easy to follow. Basically, I just take a chocolate chip cookie recipe that I love and substitute the chocolate chips with M&Ms.

The M&M Cookie recipe my family and I enjoy the most:


2 cups m&ms
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
1/2 cup softened butter
1/2 tsp baking soda
1 tsp vanilla 2 eggs

First, mix the shortening with the butter and then add the 1/2 cup of sugar along with the full cup of packed brown sugar and baking soda. Beat in eggs and vanilla and then gradually mix in the flour. Place spoonfuls of the dough onto an un-greased baking sheet. Place your M&Ms on the top (I recommend 5 per cookie, provided the cookie is not huge nor tiny). Bake at 375′ for 8-10 minutes. Cool on a wire rack and serve!

One of the great things about baking is that you can include your little ones. Seeing my daughter's face light up at the chance of helping out mom brings me back to when I was young and was allowed to help out in the kitchen. Cookies are yummy and should be fun to create. There is something truly wonderful about sitting down and enjoying a warm cookie with a cold glass of milk. It just seems that time slows down a bit.

I hope both you and your family enjoy this recipe. Do not let the simplicity fool you -- they are quite scrumptious.




CHECK IT OUT: Click here to read the full m&m cookie recipe story, or visit my site for some other great recipes! http://www.maddiesadventures.com. You can even submit your own!

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No Bake, Easy to Decorate Cookies

It's July and temperatures are soaring, but your mom nevertheless volunteered you to provide homemade cookies for her Salsa dancing group. What to do when you need cookies, but it's too dang hot out to turn on your oven? Why, make a batch of no-bake cookies, of course. These cookies are also ideal when you have more cookies to make than you have time to bake.

Some no-bake cookies require stovetop cooking while others require only mixing ingredients and forming into shapes (great for that summertime Salsa event.)

Cookie Bake

While eggs aren't used in no-bake cookies, a binder of some sort is needed to keep the cookies from becoming cookie crumbs. Peanut butter, oatmeal, marshmallows, corn syrup and chocolate are some often used ingredients for this purpose.

No bake cookies are smooth, crunchy or a little of both. Add crunch with chow mein noodles, nuts, crackers, cereal and actual cookie crumbs.

This recipe is perfect for your bird-watching group or other spring-time event.

Easter Bird Nest Cookies

Ingredients:

4 cups chow mein noodles

3 cups miniature marshmallows

3 tablespoons butter or margarine

Miniature jelly beans or other egg shaped candies.

Directions:

Line a cookie sheet with waxed paper. Pour crunchy noodles into large bowl. Over medium heat, melt butter or margarine and marshmallows, stirring until smooth. Pour marshmallow mixture over noodles, and mix until noodles are well coated.

To form the cookies, first rub some butter or margarine on your hands because things can get sticky. Form noodle mixture into six round balls. Place balls on waxed paper lined cookie sheet. Pressing with back of a teaspoon on each ball, make a hollow indentation, so the cookie forms a nest shape.

Set cookies aside until they're firm. Then fill centers with the candies. There you have it, birds nests complete with eggs!

Chocolate Orange Layer Cookies

Are you creating cookies for your son's circus-themed birthday party or your daughter's graduation from dog-groomers school? You can use cookie cutters to create shaped no-bake cookies. This recipe yields 100 miniature cookies.

Ingredients

Chocolate Layers

12 ounces of semisweet chocolate chips

1/4 cup solid vegetable shortening

Orange Filling

7.5 ounces marshmallow cream

5 cups confectioners' sugar

1/4 cup grated orange rind

2 teaspoons orange extract

1/8 teaspoon salt

White baking chocolate for garnish, optional

Directions

Bottom Chocolate Layer:

Prepare two 15 1/2 x 10 1/2 x 1 inch jelly-roll pans: Line one pan with aluminum foil, and line the second pan with waxed paper, taping the waxed paper to the bottom of the inside of the pan.

Melt 1 cup chocolate and 2 tablespoons shortening in double boiler over hot, but not boiling, water. Stir while heating until the chocolate has melted and the mixture is smooth.

Pour mixture into foil lined pan, spreading evenly with metal spatula. Refrigerate this until firm (about 20 minutes). Once firm, invert the chocolate onto the waxed paper, and peel off the foil. Refrigerate.

Orange Filling:

Combine marshmallow cream, 4 1/4 cups confectioner's sugar, orange rind and extract, and salt in medium-size bowl. Stir with wooden spoon until a thick mass forms. Then knead mixture with hands until ingredients are fully incorporated.

Lightly dust work surface with confectioners' sugar. Turn marshmallow mixture out onto prepared surface. Knead for about 2 to 3 minutes or until smooth. Lightly dust waxed paper and rolling pin with remaining confectioners' sugar. Roll filling out to 1/8-to1/4-inch thickness so that it fills the jelly-roll pan.

Remove sheet of chocolate from refrigerator. Let stand about 5 minutes or long enough to soften. Carefully invert filling on top of chocolate; peel off waxed paper. Return to refrigerator and chill about 15 minutes.

Top chocolate layer:

Melt together remaining chocolate and shortening in boiler over hot, not boiling water, until smooth. Remove filling from refrigerator. Pour chocolate over top, smoothing over entire surface with long thin metal spatula. Return to refrigerator and chill 15 to 20 minutes or until firm enough to cut.

Using mini cookie cutters, cut into shapes. Or cut into 1-inch squares.

To decorate cookies, melt white chocolate and drizzle over tops.

If you're interested in learning more intricate forms of decorating cookies with fondant, glazes and more, you can find classes, books and videos on the subject, such as the "Cookie Decorating Made Easy" Video Books. Here's what one reader had to say:

"Hi Michael! I bought your cookie video books on Friday and made cookies with my kids on Saturday. It was the funnest time and the cookies turned out beautifully. .........This is the coolest thing I've bought on the internet since your Cake Decorating video books!"

Chris B.

Las Vegas, NV

One more advantage to no-bake cookies: Remember years ago when you were allowed to lick the bowl when your mom made cookie dough? Since this recipe has no raw eggs, it's ok for your own kids (or you!) to lick the bowl.

No Bake, Easy to Decorate Cookies

Samantha Mitchell, Co-Author Cookie Decorating Made Easy! Vol. 1 & 2 The World's First Cookie Decorating Video Books. For more cookie decorating tips, along with instructional videos, delivered right to your inbox, sign up for our free newsletter at http://www.CookiesMadeEasy.com

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Tuesday, February 1, 2011

Sour Cream Chocolate Chip Cookie Recipe

The sour cream chocolate chip cookie recipe turns out a light and fluffy, moist chocolate chip cookie! Don't blink your eyes-these delicious morsels will be gone that fast!

Ingredients

2/3 cup salted butter, softened

1/2 granulated sugar

1/2 cup plus 1 tablespoon packed brown sugar

1/2 cup sour cream

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

Hardware

Whisk

Large bowl

Medium bowl

Cookie Sheets

Mixer

Step 1: Preheat oven to 350 degrees F.

Step 2: Lightly grease cookie sheets; set aside.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Step 4: In a large bowl, with an electric mixer set on medium-high speed, beat the butter and sugars together until light and fluffy.

Step 5: Add sour cream, egg, and vanilla extract; beat until well blended.

Step 6: Stir in flour mixture; blend well.

Step 7: Stir in chocolate chips, and chopped nuts (optional).

Step 8: Drop tablespoons of dough 2 inches apart onto the prepared cookie sheets.

Step 9: Bake 10-12 minutes, or until golden brown. Transfer cookies immediately to a cooling surface.

Makes about 40 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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For more great chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

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