Mexican Spice Cinnamon Chip Cookies

Mexican Spice Cinnamon Chip Cookies

Mexican Spice Cinnamon Chip Cookies

Now that all the Valentine’s Day candy and goodies have been consumed, and I’ve done enough exercise to work off the extra pounds I gained, I can turn my attention back to baking up some more treats.

It’s pretty chilly outside this morning, so I’m cranking up the heat with these Mexican Spice Cinnamon Chip Cookies. I love a cookie with a kick, and that’s exactly what these spicy, chocolaty gems are. These cookies have a delightfully crisp exterior, and a moist and chewy center. When you bite into the cookie, you first experience the chocolate and cinnamon flavors mingling and dancing on your tongue, but as you continue to chew, you begin to taste a bit of heat from the cayenne and cinnamon spices.

If you are planning to share these with the kids, or if you want a cookie with a little less heat, you can certainly adjust the amount of cayenne pepper you mix into the cookie dough; lowering the amount by half or more, to mellow them out a bit.

~Enjoy~
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Mexican Spice Cinnamon Chip Cookies
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
1 (10 ounce) package Hershey’s Cinnamon Chips

Directions:
Preheat oven to 350 degrees. Spray cookie sheets with baking spray, or line with parchment paper.

In a medium bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, black pepper and cayenne pepper. Set aside.

In a large bowl, cream butter and sugars together with an electric mixer until smooth. Add the eggs and vanilla extract and beat until well combined.

Gradually add the dry ingredients to the butter mixture, and beat on low speed until thoroughly combined. Fold in the cinnamon chips.

Form the dough into 1 inch balls. Place approximately 2 inches apart on prepared cookie sheets.

Bake for approximately 10 minutes, or until cookies are just set. Remove from oven and let cookies cool on cookie sheets for 1 minute. Remove cookies to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Whipped Shortbread Cookies

Whipped Shortbread Cookies

Whipped Shortbread Cookies

It’s Christmas cookie baking time again, and this season I’m kicking off my holiday baking with these cute little Whipped Shortbread Cookies. These crisp, light, melt-in-your-mouth little cookies are a cinch to make, and they only require four ingredients, plus decorations; if desired. They freeze well too, so you can enjoy some now, and save the rest for your holiday cookie platter.

One of the things I love about holiday baking, or any baking for that matter, is how warm and cozy it makes my kitchen feel. This time of year, when the weather is especially chilly, the extra warmth from the oven makes a wonderful, additional heating source.

I hear from various news reports, that many of my readers in the lower 48 states could really use some extra warmth. Many areas are currently in the grips of major ice storms, and are experiencing very chilly temperatures. Some places even have temperature readings well below zero degrees. We are sitting at a balmy 34 degrees right now, but we had ice storms blow through here twice in the past couple of weeks that closed schools and played havoc with driving conditions, so I can truly sympathize with what those states are currently going through.

Here’s hoping that the weather improves for those areas soon. Have a wonderful day everyone!

~Enjoy~
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Whipped Shortbread Cookies

1 cup butter, softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
1/2 cup cornstarch
decorative sprinkles

Directions:
Preheat oven to 300 degrees.

In a large bowl, cream butter and powdered sugar together until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

Dust hands lightly with additional cornstarch, and roll dough into 1-inch balls. Place dough balls 1-inch apart on ungreased cookie sheets. Press down lightly with a floured fork. Top with sprinkles.

Bake for 15 minutes, or until bottoms are lightly browned. Cool for 2 minutes on cookie sheets, then remove cookies from pan and place on wire racks to cool completely.

Makes approximately 3 dozen cookies.

Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

In my last blog post, I mentioned that I volunteered to make both a bride’s and a groom’s cake for a wedding reception, and I was feeling a little stressed because I had never made cakes for a wedding before. Well, I’m happy to report that both cakes turned out great, and I even managed to get them to the reception without dropping them. :)

Making the wedding cakes turned out to actually be quite fun, but I now have a new-found appreciation for those cake bakers who make them as a full-time profession. I don’t know how they do it. They must be able to handle stress a lot better than I.

There was no stress involved whatsoever in making these yummy Pumpkin Spice Snickerdoodles though. They are super easy to make, and not only did this recipe produce a delicious treat packed with the flavors of the Fall season, but the aroma of the pumpkin and spice from the cookies baking in the oven filled my home with a wonderful Autumn scent. In fact, the scent might stick around longer than the cookies – they are that good.

Snickerdoodles are one of my favorite cookies, and I believe I’ve mentioned before that Autumn is my very favorite season. So it’s an extra special treat when I get to combine one of Autumn’s bountiful offerings, pumpkins, with one of my favorite cookies.

~Enjoy~
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Pumpkin Spice Snickerdoodles

For the cookies:
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon pumpkin pie spice

Directions:
In a medium bowl, combine the flour, baking powder, salt, and pumpkin pie spice; set aside.

In the bowl of an electric mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Blend in the pumpkin puree. Beat in the egg and vanilla until combined. Turn the mixer to low speed and gradually add in the dry ingredients; mix until just incorporated. Cover and chill the dough in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a small bowl, combine the sugar and spices for the coating. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on cookie sheets. Coat the bottom of a drinking glass with butter. Press the bottom of the glass in the sugar-spice mixture. Flatten the dough balls slightly with the bottom of the glass.

Bake for 10-12 minutes, or until cookies are set and edges are lightly browned. Let cookies cool on the baking sheets for about 1-2 minutes, then transfer to a wire rack to cool completely.

Makes approximately 4 dozen cookies.

Milk Chocolate Cinnamon Cookie Bars

Milk Chocolate Cinnamon Cookie Bars

Milk Chocolate Cinnamon Cookie Bars

Oh dear, I’m starting to feel my stress level begin to rise. You see, silly me, I volunteered to make the cakes for a wedding reception on Thursday – which is only five days away. I’ll be making both a groom’s cake and the bride’s cake. Now I’ve baked plenty of cakes throughout the years, but I’ve never made a wedding cake before. I’m just hoping beyond hope that I haven’t bit off more than I can chew, and the cakes turn out okay. I don’t want to ruin the bride and groom’s big day.

One thing I know for sure I can’t ruin, are these Milk Chocolate Cinnamon Cookie Bars. I’ve been pretty busy lately and I haven’t really had time to bake, but I was watching t.v. one day and a commercial for Papa John’s Pizza came on the screen. Papa John’s was advertising their new mega chocolate chip cookie, and suddenly I had craving for chocolate chip cookies. Instead of dialing my local Papa John’s Pizzeria though, I headed into the kitchen and whipped up a batch of these wonderful cookie bars.

This recipe produces an incredibly moist and chewy bar, and the cinnamon flavor pairs so beautifully with the milk chocolate. Oh, and did I mention they are a cinch to make. You only need a couple of bowls and a wooden spoon to mix the ingredients together. No electric mixer required. It’s easy-peasy!

Now, if only wedding cakes could be that simple to make…

Have a wonderful weekend everyone!

~Enjoy~
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Milk Chocolate Cinnamon Cookie Bars

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar, packed
1/3 cup vegetable oil
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 1/4 cups milk chocolate chips, divided

Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan with cooking spray.

In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.

In a large bowl, beat together the brown sugar and oil with a wooden spoon until well combined. Beat in eggs and vanilla. Add the flour mixture a little at a time, stirring until well combined. Fold in 1 cup of the milk chocolate chips.

Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup milk chocolate chips over top of batter.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and place pan on a wire rack to cool. Cut into bars.

Makes about 12 cookie bars.

Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

Is everyone ready for the big game this weekend? I’m still putting the finishing touches on my Super Bowl menu, but I know for sure that we will have plenty of chicken wings, barbecue meatballs, and chips & dip to munch on while we watch the game.

Oh yes, and to satisfy our sweet tooth’s, I made a batch of super-sized Peanut Butter Cup Chocolate Chip Cookies. This is a basic chocolate chip cookie recipe, but I folded a large amount of mini peanut butter cups into the dough, in addition to semi-sweet chocolate chips.

The cookies are big, soft, chewy, and because they’re so chock-full of peanut butter cups and chocolate chips, we’re guaranteed to get a gooey nugget of sweetness in every bite.

Have a wonderful weekend everyone, and for you football fans out there – have fun watching the game!

~Enjoy~
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Peanut Butter Cup Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups semi-sweet chocolate chips
1 1/4 cups Reese’s Minis Peanut Butter Cups

Directions:
Preheat oven to 350 degrees.

In a small bowl, combine flour, baking soda and salt; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in chocolate chips and peanut butter cups.

Drop by large cookie scoopfuls onto ungreased baking sheets.

Bake for 9 to 11 minutes, or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes approximately 40 big cookies.

(To print this recipe, click on the ‘Print & PDF’ button below)

Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Dark Chocolate Mint Chip Skillet Cookie

Earlier this week, we had 40 degree temperatures and it was raining. On Wednesday it started snowing, and by Thursday we had about 9 or 10 inches of fresh, fluffy snow. I wake up this morning to find that the temperatures have taken a nose dive and have dropped down into the teens. It’s a bit windy this morning too, which makes it feel much colder outside. It’s shaping up to be the kind of day where I just want to stay indoors and do some household chores. Better yet, maybe I’ll just do some more baking.

Speaking of baking, have you ever made a giant cookie in a cast iron skillet? If you haven’t, you might want to give it a try. I made this ooey, gooey, rich and chewy Dark Chocolate Mint Chip Cookie in my Lodge cast iron skillet, and it is fantastic! The outside is slightly crisp, while the inside is soft and moist.

I’m seriously contemplating warming up a slice of this cookie, placing a scoop of ice cream on top, and having it for breakfast. That probably won’t do my diet any good, but it sure would make me happy.

~Enjoy~
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Dark Chocolate Mint Chip Skillet Cookie

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1 1/3 cups dark chocolate & mint morsels (plus 1/3 cup more for sprinkling on top)

Directions:
Preheat oven to 350 degrees. Spray a 10″ or 12″ cast iron skillet with cooking spray.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter and sugars together until fluffy. Beat in the eggs, chocolate syrup, and vanilla; mix until smooth. Gradually add in the dry ingredients; mix until well combined. Fold in the 1 1/3 cups dark chocolate & mint morsels.

Press the dough evenly into the prepared skillet. Bake for 25-30 minutes, or until the cookie is just set.

Remove skillet from oven and place on a wire rack. Sprinkle with remaining 1/3 cup dark chocolate & mint morsels. Let cool, then cut into wedges.

Spiced Spritz Cookies

Spiced Spritz Cookies

Spiced Spritz Cookies

I have got a busy cookie baking weekend ahead of me, and I’m starting it all off with these Spiced Spritz Cookies – Christmas Cookie #3. Now I ask that you please try not to laugh too hard at my spritz cookies; I’m not very skilled with a cookie press. Just kidding. Feel free to go ahead and laugh… I did. :)

I love spritz cookies, but I sometimes find that they can be a little lacking in flavor. This recipe includes ground cinnamon, nutmeg, ginger and cloves, which adds tons of flavor to the cookies.

Later on today, I’ll be baking up a big batch of Eggnog Snickerdoodles (Christmas Cookie #4) for the annual office cookie exchange on Monday. Of course, I’ll have to be sure to make extra to add to my own Christmas cookie platter, or my family will never let me hear the end of it. (They are one of my family’s favorite holiday cookies)

If you’d like to view the recipe for the Eggnog Snickerdoodles, you can find it here.

Well, I think it’s about time for me to head on back into the kitchen.

Tis the season to be busy, fa la la la la, la la la la.

~Enjoy~
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Spiced Spritz Cookies

1 cup butter, softened
1 egg
1 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour

Directions:
Preheat oven to 350 degrees.

With an electric mixer, beat butter, egg, powdered sugar, cinnamon, nutmeg, ginger, cloves and vanilla until light and fluffy. Gradually add flour, mixing until blended.

If desired, divide dough into sections and color each section with food coloring. (one section could be green, one red, etc…)

Push dough through cookie press onto ungreased cookie sheet.

Bake for 7 to 9 minutes, or until cookies are set.

Transfer cookies to a wire rack to cool.

Makes approximately 48 cookies.

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