cookies

Homemade Halloween Cookies with Reese’s Pieces

Welcome back friends

I have some chocolatey, peanut buttery halloween cookies for you!

You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and Reeses Pieces! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!

HALLOWEEN COOKIES

1 box of devil’s food chocolate cake mix
1/4 cup of unsweetened cocoa powder
3/4 cup of butter, softened
2 eggs
2 cups of Reeses Pieces candy

INSTRUCTIONS

Pre-heat the oven to 350F and line a baking sheet with parchment paper.
Open the cake mix and pour it into a large mixing bowl.
Measure 1/4 cup of unsweetened cocoa into the dry cake mix and stir gently to incorporate.
Add the softened butter and eggs into the dry ingredients and mix until a thick dough forms.
Divide the Reeses Pieces: stir one cup into the cookie dough and place the other cup into a separate small bowl.
Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of Reeses Pieces. Lightly press the Reeses Pieces on top a little more firmly into the dough if needed but don’t squash the dough ball and place it onto the baking sheet.
Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
Bring the cookies out of the oven and allow them to cool on a rack for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
Enjoy!

Merlin’s Soft Ginger Cookie Recipe (The Sword in the Stone)

INTRODUCTION

Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.

This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!

I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!

MERLIN’S SOFT GINGER COOKIES

2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
3/4 cup of butter, softened
1 cup of sugar
1 egg
1 tablespoon of water
1/4 cup of molasses
2 tablespoons of sugar

INSTRUCTIONS

In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper.
Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
Enjoy!

Classic, Fluffy Sugar Cookie Recipe

Have you tried a classic, fluffy sugar cookie? They are so cozy and delicious, and would pair perfectly with any warm beverage of your choice. Share them with family, friends, even leave them out with some milk for Santa Claus!

CLASSIC FLUFFY SUGAR COOKIES

2 3/4 cups of flour
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter, softened
2 cups of granulated sugar, divided
1 egg
2 teaspoons of vanilla extract

INSTRUCTIONS

In a medium bowl, sift together the flour, baking soda, baking powder and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and 1 1/2 cups of the sugar until light and fluffy.
Add the egg and the vanilla extract to the creamed butter, and thoroughly mix again.
Slowly add in the dry ingredients and mix until fully incorporated (you may need to use your hands). The dough will be soft and slightly dewy when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more.
Remove the dough from the refrigerator when ready and pre-heat the oven to 350F.
Place the remaining 1/2 cup of granulated sugar into a small mixing bowl and set it aside.
Line a large baking sheet with a baking mat or parchment paper.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls about an inch to an inch and a half in diameter. Roll each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire cooking rack to finish cooling completely.
Enjoy!

Chocolaty M&M Valentine’s Day Cookie Recipe

Happy February friends! I have some chocolaty Valentine cookies for you, and whether you celebrate Valentine’s Day or not, cookies are rarely unwelcome!

You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and M&Ms! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!

1 box of devil’s food chocolate cake mix
1/4 cup of unsweetened cocoa powder
3/4 cup of butter, softened
2 eggs
2 cups of “cupid’s mix” Valentine M&Ms

INSTRUCTIONS

Pre-heat the oven to 350F and line a baking sheet with parchment paper.
Pour the cake mix and unsweetened cocoa into a large bowl and stir gently to incorporate.
Add the eggs and softened butter into the dry ingredients and mix until a thick dough forms.
Divide the M&Ms: Mix one cup into the cookie dough and place the other cup into a separate small bowl.
Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of M&Ms and place each one onto the baking sheet.
Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
Bring the cookies out of the oven and allow them to cool on the sheet for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
Repeat this process until all the cookie dough has been baked, this should yield about 16 cookies.
Enjoy!

Jack Jack’s Num Num Cookie Recipe

INTRODUCTION

Welcome back friends! I hope this post finds you and your loved ones safe and healthy! This week we’ll be baking Jack Jack’s Num Num Chocolate Chip Cookies from Disney and Pixar’s Incredibles 2.

Jack Jack's Num Num Cookie Recipe from Incredibles 2 This recipe is featured when Lucius Best (Frozone) checks in on Bob Parr (Mr. Incredible) in his new homemaking role. Bob is struggling with Jack Jack’s abundant powers, but has discovered he will temporarily settle down for cookies.

Jack Jack's Num Num Cookie Recipe from Incredibles 2 These chocolate chip cookies are slender, soft and scrumptious. Pixar recently released an official recipe for Jack Jack’s cookies that looks and tastes absolutely fantastic, but the cookies come out much thicker-looking than the ones in the film so I decided to create my own independent recipe for the fun of it. I imagine Jack Jack wouldn’t discriminate!

Jack Jack's Num Num Cookie Recipe from Incredibles 2

JACK JACK’S NUM NUM COOKIES

1 cup of butter, softened
1 1/2 cups of packed brown sugar (I used dark)
1 teaspoon of vanilla extract
2 large eggs
2 1/4 cups of cake flour
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of semi-sweet chocolate chips

INSTRUCTIONS (COOKIES)

Using a mixer, cream the butter and brown sugar.
Add the vanilla and then the eggs in one at a time, mixing after each egg.
In a separate bowl, combine the cake flour, baking soda and salt with a whisk.
Slowly add the dry ingredients to the wet, mixing well after each addition until a thick fluffy dough forms.
Using a mixing spoon, fold in the 2 cups of semi-sweet chocolate chips until well-distributed throughout the dough.
Cover the bowl and place it in the refrigerator for about 24 hours. This step is optional if you’re in a rush for the cookies, but they will spread a little less if chilled.
After the dough has chilled, preheat the oven to 325F and prepare a baking sheet with parchment paper.
Remove the dough from the refrigerator and using a small ice cream scoop or a regular spoon (I used a spoon), begin portioning out the dough into balls of cookie dough (about 1 1/4 to 1 1/2 inches in diameter), and placing them on the baking sheet.
Place the baking sheet in the oven and bake for about 14 minutes. Baking time may vary depending on your oven so please keep an eye on the cookies and find a time that works for you.
Remove the cookies from the oven when they are golden brown on the edges and allow them to cool on the pan for about 2 minutes. Then remove them from the pan and allow them to completely cool on a wire rack.
Enjoy!

Homemade Teething Cookies Recipe

Homemade Teething Cookies Recipe Last week, we brought some of the beach to Zoey with edible “sand” made out of graham crackers and oatmeal. After she was done playing, I could not let good food go to waste so I made her some teething cookies with the remaining “sand”.

Not too sweet, but sweet enough to be called cookies instead of crackers, these treats are a hit! They are springy, yet firm enough to soothe her teething gums and she likes them!…Although so does my husband so I’m going to have to convince him not to eat all of them before she can knaw on a few.

Homemade Teething Cookies Recipe

INGREDIENTS

Edible “sand” (1 box of graham crackers & 2 cups of old-fashioned oats, blended)
3 bananas (the riper the better)
6 tablespoons of coconut oil, melted
2 tablespoons of water (optional)

INSTRUCTIONS

Grease a baking sheet and preheat the oven to 325 F.
Combine the ingredients into a mixing bowl and stir them with a mixing spoon until a thick dough has formed. You may need to adjust the amount of water or coconut oil you add depending on how juicy your bananas are.
Section the dough into smaller portions and (using a flat surface and a rolling pin) roll out your dough to 1/4 of an inch thick. You will need to use flour to keep the dough from sticking to the rolling pin and surfaces.
With a circular cookie cutter or a drinking glass (I used a drinking glass), cut cookies out of the dough and place them onto the greased baking sheet.
Cook each sheet of cookies for 12 to 15 minutes. Be careful they are hot! Use the spatula or a spoon to test their springiness. They should be firm yet springy when pressed as they are brought out of the oven.
Allow the cookies to cool before serving. These can be stored in the refrigerator for a little more firmness.
Serve and enjoy, but please watch your baby as they eat this to make sure they handle the texture well!