Category Archives: Cookies

Sticky Toffee Cookies

toffee-cookies

In the mood for a sweetheart of a cookie that will not take all day to make? These sticky toffee cookies hit the spot. I first tried these delights at a holiday cookie swap and been hooked ever since. They are the perfect Valentines day treat!
Use peanuts instead of regular walnuts in case of allergies 

2 sticks of butter
1 cup light brown sugar
1 cup chopped walnuts
1 box graham crackers(*)

Preheat oven to 350 degrees. Meanwhile place the butter in a pan over medium heat and bring to a boil Add the sugar and stir till dissolved. take off the heat and stir in the nuts. Line bottom of a baking sheet with sides ( do not use a cookie sheet) with graham crackers. Spread butter nut mixture over the crackers. Bake for 10 minutes . Let cool till they are slightly warm and separate/ slice to your liking. ENJOY!

(*) please pay attention to graham crackers ingredients since they may include corn, soy and/ or other food allergens

Oatmeal Raisin Cookies

oatmeal-raisin

Craving for cookies that are delicious and good for you? Try these ultra- rich oatmeal raisin cookies. They are semi-soft and simply scrumptious.  The recipe is so simple !
There is a funny story behind the  recipe; The first time I tried oatmeal raisin cookies worth eating was at the Naples Ritz Carlton.  At that moment I realized these were extraordinary cookies with an amazing flavor. They had a secret ingredient for sure !

Ever hear of the Neiman Marcus Chocolate Chip cookie urban legend?  A lady wanted the recipe and she was charged $250 dollars for it, well it is an urban legend. Believe it or not, the secret to their recipe is  a touch of espresso powder. In the case of the Ritz cookies.. it’s apple sauce!  Try them once and you’ll never think of oatmeal the same way ever again. 

Ingredients ( for 3 dozen good size cookies)

1 stick butter softened
1/2 cup applesauce
1 cup brown sugar
2 eggs
1 and 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
a pinch of kosher salt
3 cups of rolled oats ( quick or old fashioned)
1 cup of raisins

Preheat oven to 350 degrees. Meanwhile in a food processor, cream softened butter with both sugars, add applesauce and eggs and mix till combined.

In a separate bowl, mix the flour, baking soda, salt and cinnamon , mix well and add the raisins. Gently mix the creamed butter with the flour mix, then add the 3 cups of oats and mix well.

Drop on non- greased baking sheets by   fully loaded, heaping tablespoon leaving  2 inches on every side for expansion . Place in oven and cook for 13 minutes or till you see the borders getting slightly golden.  Please note that time will change according to your particular oven’s conditions. Remove from oven immediately and let cool on wire rack.  For best results, bake  one cookie tray at a  time. ENJOY!


 

 




Coconut Lemon Macaroons

coconut-macaroons

 

This week I attended a lovely Holiday cookie exchange and after sampling goodies exchanging recipes and tons of fun and laughter I walked back home me with a tray filled with the most tempting assortment of homemade cookies and a handful of shared recipes .  

These delicious lemon-coconut macaroons were created by Nadine Ryndes, and they are a clever and tasteful variation of traditional macaroons. One bite of these and you will be hooked!  Why? a hint of lemon accents the coconut flavor giving the macaroons  an exotic and almost tropical twist.

Skip the almond extract in case of  nut allergies, the lemon zest brings enough flavor and brightness to the mix!

Thank  you Nadine!

 

Ingredients: (for 3 dozen macaroons)

14 oz coconut flakes ( 1 package)
2/3 cups of sugar
zest of 1 lemon
6 Tbsp wheat flour
1/4 tsp salt
4 egg whites
1 tsp almond extract* ( omit for nut allergies)

Preheat oven to 350 degrees. Meanwhile grease and flour 3 baking sheets.
In a large bowl, mix coconut, sugar, flour an salt. Add egg whites, zest of lemon and almond extract * am mix till well blended.

Using a tablespoon as a measure, drop 36 mounts of the mixture onto baking sheets , at least 2 inches apart. Place sheets in oven and bake for 40 minutes or till edges turn golden brown. Remove from oven immediately and with the help of a spatula, transfer to wire racks till they cool completely . ENJOY!

Gingerbread Cookies

gingerbread2

What would the holidays be without and excellent homemade gingerbread cookie? Our recipe mixes brown sugar and molasses for just the right blend of sweetness and spice. So ditch the store-bought cardboard like ones for the real deal. They are a cinch to make and will perfume your home with the scent of the season.

ENJOY!

Ingredients: (for 3 to 4 dozen cookies)

1 cup of brown sugar
1 cup of light molasses
1 cup canola shortening, melted
1 beaten egg
1 tsp of ground ginger
1 tsp cinnamon
1 tsp baking soda
pinch of salt
1/2 cup hot water
5 cups all purpose flour

Preheat oven to 350 degrees. Mix the dry spices in a small bowl with the sugar. In a large bowl, mix the molasses with the the shortening, the beaten egg and the hot water. Add the sugar mixture, stir till well combined. Add 4 cups of flour and just enough more to make a soft dough. Cover the bowl and chill for an hour. Roll out the dough to a thickness of about 1/4 of an inch and cut with the shapes of your choice. Bake in the oven for for 10 to 12 minutes. Pay attention to your oven so you make sure to NOT OVERCOOK!

Let cool and decorate with sugar icing, Enjoy!

Hot Chocolate

This is a delicious spiced hot chocolate, omit the rum for a non-alcoholic version

Ingredients: for 6 servings

2 squares of semisweet chocolate or 1/3 cup of morsels*
1/2 cup sugar
4 cups of milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup rum , or to taste

Combine all the ingredients in a medium saucepan, place over low heat, stirring constantly till heated through. DO NOT BOIL. Remove from heat and beat with a mixer till frothy. Top with whipped cream if desired and enjoy!

* please pay attention to label for soy ( lecithin) and nuts if there are food allergy concerns