So as proof that I’ve been putting my KitchenAid to VERY good use this holiday season…
Christmas cupcakes: for bowling night
Cookies and Mini Cupcakes: to share with friends and family
New Recipe!!!! Nutella Chocolate Hazelnut Cookies that Andrea and I made together!
They are AMAZING!!!
Chocolatey Chocolate Brownies by the Christmas Tree 🙂
Traditional Christmas Cut-out Cookies, Lemon Bars, and (my personal holiday favorite) Chocolate Cookies with Peanut Butter Chips: to take to share with coworkers
And a Christmas Cupcake Order! 🙂
Merry Christmas to all and to all great Christmas treats!
So I spent a while trying to decide what would be the first thing I should make in my new KitchenAid. I knew I wanted to make something that required some sort of icing so I could put it’s whipping power to the test! The weekend before my KA arrived, we took a trip to Segovia and I discovered this great store called “CASA” (HOUSE) and I tried to limit myself to only buying one or two things (because I could have gone crazy in there!!). I saw a whoopie pie pan and thought, that’s it!!! I’ll find a whoopie pie recipe to use as my first recipe in the new KitchenAid! In hindsight I probably should have stuck to a recipe I already knew and trusted… I had to doctor this recipe as I went! But really the recipe didn’t matter, I still had a blast using my KA for the first time!
Soooo once I got all the necessary ingredients together I started whipping up the batter for the chocolate cakey-cookie part…..
I added the last few necessary ingredients and started using the big ice cream scoop (that has barely ever been used for actual ice cream scooping to be honest) and started measuring out the batter onto my new whoopie pie pan.
They turned out pretty well… Although not as flat as I would have liked…
Now, I must say that traditionally whoopie pies are two cakey-cookies put together sandwich style with cream in the middle… But sandwich cookies are usually too much for me. I for one would always prefer 2 smaller cookies over just 1 big one…. So when I realized just how massive they would turn out to be sandwich style, I decided to put the cream on top of each cookie instead of in the middle of two cookies.
I even made a chocolate cream version for us chocolate (with even more chocolate) fans out there!
Looking forward to sharing my 2nd KA story! I’ve been using most of my free time to use my KitchenAid instead of updating you all on my blog! I hope to share more recipes, pics, and tips soon!
These cookies are the family favorite without a doubt! Since they have icing that needs to set, it’s takes longer to make them… so that usually means that we don’t bake (or get the pleasure of eating) them that often. So they are special occasion cookies! I decided to make them for the first day back at bowling practice. I had been in the US for 2 and a half months, and you can tell by the picture that everyone missed me…. or rather, my cookies!!! I barely had time to take a picture before they all disappeared! 😉
Two things that go well together: Cookies & Bowling!!!
In addition to the Zucchini Chocolate Chocolate Chip Muffins that I made ahead of time for my cousin’s birthday, I also wanted to make some cookies and cupcakes! I made the cookie dough ahead of time as well and the cupcakes the day of the party.
I’ve written about these “surprise peanut butter middle chocolate cookies” before… they are one of my favorites! But they take a while to make. The chocolate dough has to be chilled before flattening out each cookie in preparation to be filled with the peanut butter middles.
It can get a little messy but they’re fun to make (and so worth the work!!!) 🙂
They turned out well! Everyone loved them! 😀
Since it was a birthday party… I had to make something I could decorate for the occasion! So I decided on chocolate cupcakes with white icing that I would decorate to look like the Philadelphia’s baseball team’s mascot The Phillie Phanatic! 🙂 It was not as clean looking as I would have liked since I was decorating cupcakes as if it were a flat sheet cake… But I think it turned out pretty well!
And Joe enjoyed “helping cleaning up” by sampling the leftover icing!!! haha
It was a very fun day! Great food, wonderful family, many laughs. 🙂
Thanks for reading!!
The package with the cookies made it to Spain in just 7 days! I was shocked how quickly it arrived! 🙂
While I enjoy visiting with family and friends in the US, I know that I am also missed in Spain while I’m gone. So I decided that although on the pricy side, I was going to send my beau some homemade cookies! The smallest international flat rate box was comically small… but somehow I managed to squeeze in a batch of chocolate mint cookies, a t-shirt, and a card!
This recipe says that you should make the dough ahead of time (letting it sit in the refrigerator overnight) then bake them in the typical slice-and-bake sense the next day. Buuuut, I didn’t want to wait overnight. So I found that putting the dough in the freezer (while making the icing) worked out nicely.
I thoroughly enjoyed borrowing my mother’s Kitchen Aid once again! 🙂
If you follow the recipe, you slice and bake the cookies and then put icing on the top of each cookie. Given the fact that I wanted to send these overseas, I didn’t think they’d ship that well. So I made them into sandwich cookies 🙂
A big thanks to my friend Nancy who gave me this awesome cookie jar, just because!! 🙂
I made some giant lemon cookies yesterday to use it for the first time, although I suppose it would have been more fitting to bake something chocolate! haha
If you like Reese’s Peanut Butter Cups as much as I do, this will be your new all time favorite cookie!!! I have always seen “Reese’s” cookie recipes however the recipe always calls for actual Reese’s cups to be put in the center of the cookie dough and then be baked. I decided to make my own version of this cookie because frankly, Reese’s PB Cups are perfect all by themselves. Now, if you want that Reese’s Peanut Butter Cup goodness in cookie form?! Keep reading 😉
First you mix together the peanut butter magic middle dough and put it in the fridge a while.
Then you do the same with the Chocolate Cookie Dough.
Then you wash your hand really well because… uhh… the next part gets messy: take the peanut butter middle dough and roll into small balls.
Then flatten out a bit of the chocolate dough into the palm of your hand and put a peanut butter ball in the middle.
Pinch the chocolate dough all the way around the PB middle.
Then make that into a big ball-o-doughy goodness…. and roll that around in some sugar!
Finally, it’s ready to be put on the cookie sheet. But before they go in the oven, flatten each ball of cookie dough using the bottom of a glass.
Bake in the oven until no longer doughy, pour yourself a cold glass of milk and enjoy!!!!
What’s awesome about these cookies is that you can play with the ratio. These pictures were taken the first time I made them. When I made them for a second time, I managed to center the peanut butter middle a bit better and add in more peanut butter!!
Until next time!
Nothing too fancy… just some simple Easter themed cookies & some Easter eggs!!!
Happy Easter, everyone!!!
Hello again everyone! 🙂
After being able to talk people into trying my carrot cake and getting rave reviews (even though at first they were very hesitant knowing there was a veggie in their dessert), I decided to try making zucchini bread!!
Since I was planning to make a “breakfasty” type of dessert for an upcoming bowling tournament our club was holding, I decided it’d be just as good of a time as ever to try out a zucchini bread recipe. I searched my favorite recipe website: www.allrecipes.com and of course there were a million and one different posted recipes. So I chose one and made it my own (cutting the sugar down a significant amount)… it turned out so well that we ended up eating about half of it before the tournament! So I needed something else to go with the remaining bread.
Luckily a friend of mine passed along an AWESOME new recipe for Giant Chewy Lemon Sugar Cookies that she came across in a blog called One Perfect Bite. They turned out great, and both the cookies and the bread got scarfed up within minutes. I’m not sure which dessert everyone liked more! 🙂
I have an extra zucchini in the fridge now (because one whole zucchini was enough for this recipe – it yielded 2+ cups of shredded zucchini!!)… I wonder what I’ll use the extra one in!!