RECIPE: Cinnamon Chip Button Cookies and the Great Food Blogger Cookie Swap 2013!

Last month I decided to participate in The Great Food Blogger Cookie Swap 2013 hosted by Lindsay of  Love & Olive Oil and Julie of The Little Kitchen. This is the 3rd year they are hosting this swap where 100% the proceeds go to Cookies for Kids' Cancer. This year we raised, if you can believe this....$13,778.40!!!! Isn't that amazing?!

Each food blogger who chose to participate made 3 dozen cookies, 1 dozen each for 3 other food bloggers. We each packaged up our cookies and shipped out cookies out by December 2...it was so fun to do! And it was even more exciting to get surprise packages full of cookies in the mail, definitely the perfect way to start of the holiday season! I wish I could have shared some pictures of the cookies I received but my littles ate them up seconds after the boxes were opened...they were that good! You can check back here to see a list of all of the participants recipes. I can tell you I am waiting on the edge of my seat to get those recipes!

The cookies I chose to make were Cinnamon Chip Buttons...a super simple slice and back cookie that can be made in no time at all! They are a family favorite over here :-)

Here's the recipe for you...enjoy making a few dozen this holiday season!

Cinnamon Chip Buttons (makes about 60 cookies)

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 egg
1 tsp cinnamon
1 tsp vanilla
dash of salt
1 1/4 cup all-purpose flour
1/3 cup cinnamon chips
1/4 cup turbinado sugar

Cream the butter and granulated sugar in the bowl of an electric mixer until smooth. Add in egg, cinnamon, vanilla, and salt until well combined. Next, add in flour and mix well. Fold in cinnamon chips. Sprinkle work surface with turbinado sugar. Working with half the dough at at time, roll it into a rope measuring about 20 inches. You may need to add more turbinado sugar as you are rolling the dough. Do the same to the remaining half of the dough. Chill the ropes of dough for at least an hour so the ropes are easier to slice.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Slice ropes of dough into 1/4 inch thick slices and arrange on the parchment lined baking sheet. Bake 12-15 minutes or until slightly golden brown. Let cool for 5 minutes and then transfer to a wire rack.

*You can also freeze this dough for up to 1 month!

Let's get ready to make some Cinnamon Chip Buttons, shall we?

Here are the cinnamon chips I use...I usually can find them at Target or Wal-Mart.

Once your ingredients are mixed together, you are going to roll the dough into long 20-inch ropes using half the dough per rope. Make sure to sprinkle some turbinado sugar or "sugar in the raw" first to prevent the dough from sticking and also to give the cookies a nice sweet and crunchy edge!

Chill the dough for at least an hour before slicing and arranging onto a parchment lined baking sheet. Bake at 350 for 12-15 minutes or until just slightly golden brown.

Mmmm! These are calling my name!

I packaged my cookies up in a brown parchment food bags and decorated them with washi tape, cupcake liners, and my favorite pretty paper doilies and sent them on their merry way!

I hope you enjoy this recipe as much as we do!!

Thanks for stopping by today!

 XOXO,

RECIPE: Better-For-You No Bake Cookies

My dear sweet husband told me a few years ago that the only homemade cookie he ever really had growing up was something called a No Bake cookie, also known as No-Bakers to him and his family.  

So I learned, back on that day, just what a No Bake cookie was.  Interestingly enough, I had never had one in my life!  Basically, a No Bake cookie has oatmeal, LOTS of sugar, peanut butter, chocolate, and butter and you heat it up in a pan on the stove and plop it on waxed paper once it's all been mixed together. Easy peasy...No Bake cookies..duh!

Well, since we are trying to eat cleaner these days I thought, why not try to tackle his oldie but a goodie of a cookie for Mr. Smashed Peas and make it a bit healthier...not loaded with sugar.  I revamped the recipe and created this yummy version for a healthier treat.  With this recipe you don't get that "make your teeth feel like they are going to fall out" feeling after eating just one.  I use Gluten-Free Oats to make them gluten free and almond butter in place of peanut butter to clean them up a bit. And the verdict? It's a winner!!!  Penelope now calls these her new favorite cookie and asks for them as an after-school snack every day (even the days she doesn't have school, ha!)  Enjoy!

Better-For-You No Bake Cookies (makes 20 cookies)

1/2 cup honey (raw or regular honey both work well!)

1/4 cup cocoa powder

1/4 cup solid coconut oil

1/2 cup almond butter

1 cup dry oats (we love Bob's Gluten Free variety!)

1 cup unsweetened, shredded, dry coconut

In a small saucepan on med-high heat, mix together the honey, cocoa powder, and coconut oil until boiling. Then turn down heat and simmer for 2 minutes while stirring often. Take pan off of heat and add in the almond butter and mix well.  Then add in the dry oats and shredded coconut.  Drop by tablespoons onto waxed paper and let cool.  ENJOY!

In a small saucepan, you will heat until boiling the above three ingredients...coconut oil, honey, and cocoa powder.....mmmm!


Once the mixture is boiling, turn the heat down and simmer it for 2 minutes....la la la!

Then take the pan off the heat and add in the coconut, almond butter and oats...mix well!

Drop and plop the mixture by the tablespoon onto waxed paper and let cool.

And you will have made the most delicious batch of Better-For-You No Bake Cookies, hooray!
They are just the right amount of chewy and softness, nom!

Now, just try not to eat them all in one sitting ;-)

Thanks for stopping by today!!

 XOXO,

The Ultimate Monster Cookies {Gluten and Dairy Free Versions!}-RECIPE

Monster Cookies!  Need I say more?  Who doesn't love a good monster cookie.  Peanut butter, oatmeal, chocolate chips (or other dairy free chips) and throw a few m&m's or other mix-ins in there if you got 'em.  I thought today I would share my super duper ridiculously delicious monster cookie recipe with y'all.  This one is a winner through and through.  Whenever I make them I get loads of oohs and ahhs and you will too, yahoo!  Bring these babies to your next get-together and don't forget the recipe...you will be asked.  Just sayin' :-)

I mean look at these cookies...the perfect chewy monster cookie.  Filled with lots of goodies to make them nice and thick...or should I say 'hearty'.  Breakfast anyone?  Yup, don't think for a second that I wouldn't snag a few of these for breakfast, when the kids aren't looking of course :-)

If you are dairy-free you will want to omit the m&ms and use carob chips or good quality dark or semi-sweets chocolate chips as well as a butter alternative.  I cannot sing my praises enough for the awesomeness that is Earth Balance butter substitute.   And if you are gluten-free in your eating habits these days you will want to use gluten-free oats.  Other than that, you can make them with regular butter and regular oats and they taste just as dee-lish...we've eaten these every which way so we know!  Yes, we are martyrs in the cookie taste testing realm, you are welcome.

The Ultimate Monster Cookies {Dairy and Gluten Free Options}

3 eggs

1 cup white sugar

1 cup brown sugar

1 1/2 cups peanut butter

1/2 cup butter (or butter substitute if dairy free)

4 1/2 cups old-fashioned oats (or gluten free oats if gluten free)

2 tsp baking soda

1 tsp vanilla 

1 cup chocolate chips (or carob chips if dairy free)

1 cup mini m&ms

In the bowl of an electric mixer, beat the eggs.  Then add in both sugars, butter, oats, baking soda and vanilla and mix well.  Add in any mix-ins you desire last keeping with the ratios above.  Great mix-in options are chocolate chips, m&ms, walnut pieces, reese's pieces, peanut butter chips, butterscotch chips or even white chocolate chips.  Drop large spoonfuls onto an ungreased baking sheet.  Bake at 350 for 12-15 minutes.  Enjoy!

Brown sugar, white sugar, and eggs...I'm looking at the beginnings of a great cookie!

Then, in no particular order, add in baking soda, peanut butter, vanilla and your oats...I always have old-fashioned oats on hand to use in my baking as I find they work much better than quick or steel cut, but that is just my opinion.  

If you are gluten-free, these are the oats I like to use...you will never taste the difference!

You will need 1/2 cup of butter...or butter substitute.  

And lastly, add in 2 cups of your choice of mix-ins!  My favorite dairy-free alternative is the Enjoy Life brand...they are seriously soooo good plus they are mini!  If we are making them with dairy I'll always add in m&ms of the mini variety as I find I can use less and get the same chocolatey outcome and it makes more room for other fun mix-in options, holla!

Mix it all up and drop LARGE, I mean like ice cream scoop large, balls of cookie dough onto an ungreased cookie sheet.  Bake at 350 for 12-15 minutes.

Ooh.......Ahhh!  Don't they look devine!

Gotta love a good Monster Cookie!

Enjoy!

XOXO,

Pie Crust Cookies {For Your Sweetheart}

Hi, I'm Maggie and I love me some cookies.  Oh, you too?  Awesome.  Then let's be friends.  

So, friends today I am going to share with you one of the easiest cookies known to man.  And probably one of the most fattening too as pie crust is used to make them.  Pie. Crust. You heard me right folks.  That means lots of butter...or lard if you like yours that way.  Either way they are both no good for my waistline but darn it they make these cookies (and pie) oh-so-yummy.  

I like the simplicity of sprinkling my pie crust cookies with cinnamon and sugar (especially for a little V-Day love) but a close second is to bake them up plain and then make a pie crust cookie sandwich with jam in the middle, raspberry jam is at the top of our list of favs.  If you so desire, you could even use nutella.  Ah gah!  So good.  Just sayin'.

Pie Crust Cookies

1 box of packaged pie crusts (or one recipe for a double pie crust, here's a good one!)

3 tbsp butter, melted

1/4 cup sugar

2 tsp cinnamon

Roll out both of your pie crusts and brush the top with melted butter.  Mix the cinnamon and sugar together in a small bowl and sprinkle on top of the melted butter.  Cut out in cookie shapes of your choice.   Place on a greased cookie sheet and bake at 425 for 8-9 minutes or until golden brown.  

Make your pie crusts...or in my case, roll out your pre-packaged crusts, hehe!

Brush those babies nice and generously with the melted butter.

Aww yeah, glisten baby, glisten!

Then in a small bowl, mix together the cinnamon and sugar...

Liberally sprinkle it ALL. OVER.  Use it all up.  Maybe even make more.  Cinnamon sugar is awesome if you didn't know.  Awesome.

Then since Valentine's Day is right around the corner, find your handy dandy Heart cookie cutters and cut out some hearts. 

Ahhh, sweetness!

Place your cut outs on a greased cookie sheet.

Bake at 425 degrees for about 8-9 minutes or until just turning golden brown...

Then, stare down the oven in hopes that the cookies will be done that much faster...

Nope.  It still takes 8-9 minutes.

I don't think they've harnessed all their energy for good yet.

When they are done they will look awesome, just like this.

They will also taste awesome.  

{This last part is important to note.}

Cute!  Little baby hearts.

This one is for Eloise :-)

Now Valentine's Day really will be the sweetest day of all!

{Awwww!}

Sweeeeeet!

Sugar. Cookie. Icing. {The Recipe}

Ye ask and Ye shall receive! 

Egads!  After my last post here many of you have been asking for me to post my sugar cookie icing recipe, to say I was shocked is an understatement!  Who knew that sugar cookie icing recipes were such a hot commodity!!  And let me just say I'm so sorry I never posted it with the cookie, I didn't know, honest!  Anyways this icing is sooo sooo good that it really does deserve it own post and taking the pretty pictures for this one was almost as fun and colorful as my fabric cabinet post :-) (Yay for me!) And let's just say my hubby and the kids sure didn't mind that I was making another batch of sugar cookies either, my little sugar martyrs...they'll do anything for an iced sugar cookie (and so will I ahthankyouverymuch!)

So, this recipe is my go-to, my favorite, my best-est icing ev-ah recipe.   It gives you that nice and shiny icing that hardens perfectly so that you can stack your cookies for all those cookie trays you are handing out this year...or really anytime of year!  And unlike Royal Icing it doesn't have egg whites or egg white powder (which just weirds me out a bit anyway) aaaand it doesn't make your cookies rock hard and dentist-appointment-making-worthy.  

Sugar Cookie Icing

1 cup powdered sugar

2 teaspoons milk

2 tsp corn syrup

1/2 teaspoon extract (vanilla or almond!)

Simple ingredient list, right? 

Add your powdered sugar to a medium sized bowl and to that bowl add your milk and your corn syrup.  Mix well.  Then add your extract and slowly add more milk and corn syrup until you get the consistency you prefer.  More runny for flooding or more thick for well, a more thick icing!

First, place 1 cup of powdered sugar in a bowl and add 2 tsp of milk and corn syrup each...

You will get something that looks like this...basically it looks like a complete fail BUT it's not!

It will be all lumpy and dry looking and that is okay, actually it's just right!!

Let's keep going, shall we?

Next, add in 1/2 teaspoon of the extract of your choice.  I like to use almond and vanilla would be my runner-up choice.  I love vanilla but there is something oh-so-yummy about a touch of almond in this icing!  

If you choose to use vanilla let it be known that if you are looking for that perfectly pure white icing you will want to use CLEAR vanilla extract, most commonly found at Michael's or some store that sells Wilton products (possibly even Joann Fabrics, anyone?  Bueller?)  Regular vanilla extract is brown in color so it will never give you that wedding cake white color.  Now, if you are planning on coloring your icing red, green, blue, etc than go ahead and use your regular vanilla, you won't be able to tell the difference!  Also, almond extract is clear...just an FYI for y'all!

Okay, back to the show...

So, once you've added your extract you still will have a bit of lumpiness going on there so what you are going to do is add 1 tsp of milk and then 1 tsp of corn syrup at a time (mixing after each addition) until you get a nice and shiny icing.  If you have some small lumps you can whisk it a bit but truth be told I never do, I just smash 'em up with the back of my spoon.

Now, depending on what kind of icing you are looking for you are more or less done.  For my sugar cookies I like my icing to be a bit runny yet thick.  Not runny enough where the icing is running off the edges of the cookies (watery) but runny enough where I can easily spread it with a spatula...capiche?

Just so you know I used 3 tsp of milk and 3 tsp of corn syrup to decorate these cookies.   But again, this will totally depend on YOU and what you want your end product to be oh, aaand your climate.  We are pretty dry and humidity-free here in the midwest right now!

And a quick side note about food coloring.  You can use these liquid food colors, found at almost any store in the baking aisle, just fine with this recipe.  Actually, these are what I usually have around anyways.  This recipe is NOT finicky to the type of food coloring you use...YAY!

Or, if you prefer you can use these concentrated paste/gel colors found again at any Michael's or usually any store that sells Wilton products.  Oh!  Hobby Lobby would be another one, boo-yah!

And, that's it! 

Just keep adding more food coloring until you have that most perfect pretty color you are looking for and start your cookie de-cor-a-ting!!

Fa-la-la-la-la-la-laaaaaaa!

On another side note, here's a peek at the cutters I used to make my round sugar cookies from this post.  

They are actually a biscuit cutter, for reals!   They are smooth on one edge and rounded on the flip side.

This is the one I used for those Melted Snowman Cookies... a 3 7/16 inch circle...in case you really cared or just want to indulge my picture taking fun.

Mmmm...stacks and stacks of sugar cookies.

What's that?  You'd like to be iced!?!

Aww, I guess I should since you asked so nice and all.

And on yet another side note, since I mean really when can a post have too many side notes?

This is what the bottom of the sugar cookies should look like if you bake them juuuust for the most minimum of time...6-7 minutes.  They will be soft yet firm, NOT crunchy!  (For those of you that have asked anyways!)  Do not, and I repeat, do not let them get golden brown!!!

Ahhh, all iced!

Just what the doctor ordered ;-)

Pretty little pretties!

We all need a star to tree ratio like this, don't you think?

And,  you wanna know one of the best-est things about this recipe?

That shiny icing dries up nice but not hard and rock-like!  

 You can stack those babies as high as you'd like.

(If you've made it this far, I think a congratulations are in order.  This was a long post fo' sho but well worth it, right!!)

Happy Icing!!

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