Posts Tagged ‘cookie’


Oreo Balls

February 13, 2012

I came across this delicious treat when a girl from work made Oreo Balls for our staff Halloween party. After I took a bite, I knew I needed the recipe!  It is seriously one of the easiest recipes I may ever post on this blog.  (It’s easiest if you have a food processor.)  Here you go

One package Oreo cookies
One 8 oz. cream cheese
Chocolate to melt

Empty package of oreo cookies into food processor and blend until powder consistency.  You may have to adjust the cookies if they get all piled up.  I added a few at a time to help the process.  Empty container of cream cheese into food processor.  I recommend it being room temperature so it blends easier.  I had to work it into the oreos a bit more than I had hoped, but the moment came when it all mixed perfectly.  Next, scoop out equal balls of oreo mixture onto a parchment covered cookie sheet, shape into spheres and refrigerate for  20 minutes or until cold.

Melt chocolate (if you’re good at tempering, do that now, or use candy melts) and dip each ball into the chocolate.  Decorate as you wish.  I used some of my favorite Valentine’s sprinkles: X’s & O’s!

This recipe made exactly 25 balls in uniform size!  mmm.

And the final product looks like this:

Yummy!  And so easy, right?

Happy eating and Happy Valentine’s Day!


Chocolate Chip Cookies

August 8, 2011

David was going on a road trip recently so I decided to make him and the guys in his car chocolate chip cookies from scratch.  I didn’t do a lot of research, I just opened the nearest book and started baking. This recipe says it makes 60 cookies, which is not true.  I think it made 40, but I doubled it.

Chocolate chip cookie recipe from “Art and Soul of Baking” by Sur la Table.

1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
2 tablespoons vanilla extract (I used vanilla bean paste, yummy)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semi-sweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup dark chocolate chips
same as above of milk chocolate
1/2 cup nuts (optional)

1. Preheat ove to 350 and position oven rack in center.  Line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.  You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.  Scrape down the bowl with a spatula.  Add the eggs one at a time and beat just until blended after each addition.  Add the vanilla and blend well.  Scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda, and salt.  Turn the mixer to the lowest speed and add the flour mixture all at once.  Blend just until there are no more patches of flour.  Scrape down the bowl.
4. Add the chocolate and nuts (if using), and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or spoon, portion tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart.  Bake the cookies one sheet at a time, spinning the sheet halfway through, for about 10 to 14 minutes, until the cookie are golden brown at the edges and still a bit pale in the center.  If you want crisp cookies instead of chewy ones, bake them a couple extra minutes.

Store cookies in an airtight container for 3-4 days.

Obviously, they did not last that long, but they were yummy.

The process wasn’t too extensive and they were really yummy.  Some of the best dough I’ve ever eaten.  Seriously.

Try them for yourself!

Happy baking!


Cookie Class

July 18, 2011

Melissa and I took a cookie class recently at a local bake shop and it was so awesome.  I am a terrible cookie decorator and Melissa has had her own issues with cookies before.

These are sugar cookies with royal icing.  The palm tree is a black cocoa cookie, which is just like an oreo cookie.  We decorated with stiff royal icing, flooding with royal icing, and with fondant.  They turned out absolutely adorable and we can’t wait to make more cookies together!

Thanks for your support!
-Amanda & Melissa



January 17, 2011

Growing up my family never bought boxes of girl scout cookies by the crate.  It just wasn’t what we did.  None of us were girl scouts and none of our close friends were either.  But somehow as kids we did still manage to eat some and although I dislike coconut, I am madly in love with Caramel Delights or Samoas.

I follow a delicious blog by the name of  (She’s who I got my cookie dough ball recipe from.)  Anyway, needless to say when I came across samoas I had to try them.  Here goes:

Cookie Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the cookie base:
Preheat oven to 350F.  Lightly grease a 9×13 inch baking pan (I use a pyrex dish) or line it with parchment paper.  In a large bowl, cream together sugar and butter until fluffy.  Beat in egg and vanilla extract.  Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.  The dough does not need to come together.  Pour crumbly dough into prepared pan and press into an even layer.  Bake for 20-25 minutes, until base is set and edges are lightly browned.  Cook completely on a wire rack before topping.

(Coconut in the oven – above)

(Toasted coconut – above)

3 cups shredded coconut (sweetened or unsweetened)
12-oz good quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semi-sweet chocolate (chips are ok)

Preheat oven to 300.  Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.  Cool on baking sheet, stirring occasionally.  Set aside.

Unwrap the caramels and place in a large microwave safe bowl with milk and salt.  Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.  When smooth, fold in toasted coconut with a spatula.  Put dollops of the topping all over the shortbread base.  Using a spatula, spread the topping into an even layer.  Let the topping set until cooled.  When cooled, cut into 30 bars with a large knife or a pizza cutter.

Once bars are cut, melt chocolate in a small bowl.  Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.  Dip the base of each bar into the chocolate and place on a clean piece of parchment paper.   Transfer all remaining chocolate or melt more, into a piping bag or ziplock bag with the corner snipped off and drizzle bars with chocolate to finish.  Let chocolate set completely before storing in an airtight container.

*Note: You can simply drizzle chocolate on top of the bards before slicing them up if you’re looking for yet an easier way to finish these off.  You wont’ need quite as much chocolate as noted above, and you own’t quite get the Samoas look, but the results will still be tasty.
*Taken from

The result usually looks a little tastier than these, but I promise they tasted just as good as any others I have made!

Happy baking!