The cookie Carnival

Fudgy Cats was the selection I made for this months Cookie Carnival (found at midwest living. com).  To be honest, the fudgy brownie was just "eh".  You know, the not bad but not exceptional either type. I like the idea of cutting out cats, or in my case spiders, but I would not make this recipe again.  While not every cookie (or brownie) recipe is a success story, I have found several "keeper" recipes through the Cookie Carnival.   Tami does a fantastic job keeping the momentum going and we are always on the lookout for members.  Come check her blog out here!

Fudgy Cats
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter, melted
3 eggs
1 teaspoon vanilla
1/3 cup powdered sugar
2 teaspoons unsweetened cocoa powder1 teaspoon miniature semisweet chocolate pieces

Directions

1. Line a 15x10x1-inch baking pan with foil. Grease the foil; set pan aside.

2. In a small mixing bowl, stir together the flour, the 3/4 cup cocoa powder, cinnamon and salt.

3. In a large mixing bowl, combine granulated sugar and melted butter. Stir in eggs and vanilla. Add the flour mixture to butter mixture and stir until combined.

4. Spread evenly into the prepared pan. Bake in a 350 degree F oven for 25 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack. Cover and chill 3 to 24 hours.

5. Uncover the brownie layer. Lift from pan using foil. Cut into cat shapes using a 3-inch cookie cutter or a knife. In a small bowl stir together the powdered sugar and 2 teaspoons cocoa powder. Sprinkle over cat cutouts. Press 2 chocolate pieces into each cutout for the eyes. Makes 14, 3-inch cookies.

Cake mix cookies challenge: Caramel Corn Cookies

This has been a crazy month with all the garden produce coming in at once.  Why does that always happen? I've been canning like crazy and still trying to keep up on my challenges.  I'm managing pretty well, only I haven't been keeping up with posting on my blog.
It is with deep sadness that I will have more time on my hands now and should get back into the swing of things.  My husband had lost his job in May and although the circumstances weren't ideal, I loved having my husband home the past four months!  He started a new job today and will be missed greatly during my days.  I think retirement is too far off!  Miss you Neil!
Anyway, This month's Cookie Carnival Challenge was to create a cookie using a boxed cake mix.  I wanted to try and create one of our favorite fall treats; Caramel Corn.  While they are not quite the caramel corn flavor I was looking for, I did get thumbs up reviews from the cookie bunch! The cookie carnival is  great and is always looking for new members.  Pop on over to Tami's site and join us today~

Caramel Corn Cookies
1 box Betty Crocker Vanilla Cake Mix
2 eggs
1/2 cup vegetable or canola oil
1 1/2 cups crushed Kix cereal, divided
1 cup peanuts, coarsely chopped
1 cup Kraft Caramel Bits (found in the baking aisle with the chocolate chips.. I think they are a seasonal item)


Directions:
Preheat oven to 350 degrees F.
Combine Cake mix, eggs and oil; mix well together.  Add 1/2 cup crushed Kix cereal, peanuts and caramel bits, blend well.
Roll 1 tablespoon of dough into remaining Kix cereal and place on lightly greased cookie sheet (I use parchment paper instead),  and space two inches apart.
Bake for 12-15 minutes.  Let cool on cookie sheet two minutes before placing on cooling rack.

The Cookie Carnival: Wild Blue Energy Chews

July's Cookie Carnival gave us two choices, Wild Blue Energy Chews and  Double Espresso Cookies.  I couldn't decide on which one to make so I made both.  I've always been a bit indecisive!  The Double Espresso Cookies are awesome and you can find that recipe here.

Although The original recipe, for the Wild Blue Energy Chews, called for a package of Betty Crocker oatmeal cookie mix, I used my own recipe for oatmeal cookies.  

Wild Blue Energy Chews

1 3/4 cups all-purpose flour

1 teaspoon soda

1 teaspoon salt

1/4 cup toasted wheat germ

2 cups rolled oats

1/2 cup shortening

2 eggs

1/3 cup molasses

1 1/4 cups sugar

1/2 cup dried blueberries

1/4 chopped almonds

2 ounces bittersweet baking chocolate, chopped

Directions:

Heat oven to 4degrees F.  Mix shortening, sugar, eggs and molasses thoroughly.  Sift together flour, soda and salt together, blend in to creamed mixture.  Add oatmeal and toasted wheat germ, mix until blended.  Add blueberries, chopped almonds and chopped chocolate.  Mix until blended.

Drop dough by rounded tablespoonfuls about 2 inches apart on lightly greased baking sheet.  

Bake 8 to ten minutes or until lightly browned.

yields about 3 dozen depending on the size you make them.  

The Cookie Carnival: Double Chocolate Espresso Cookies

There have been lots of people staying at the Walden house where my mom volunteers.  More people means more cookies are needed and so I was excited when both of the Cookie Carnival recipes were announced. They need cookies that can be frozen and taken out as needed. While I have a nice rotation of cookie recipes I use, it always excites me when I come across a challenge recipe that can be used for them.  You see, if I don't give the cookies away then I end up eating them... this is not good! Nope, its always best if I can give the goodies away! The first recipe I will share with you is the Double-Chocolate Espresso Cookies; a Taste of Home recipe .  The review for the cookie were good, although some people complained of the mix being too thin.  I believe this was due to their not beating the sugar and eggs long enough to thicken.  Its important to beat it for at least three minutes...maybe longer depending on your mixer.  It took me about 4 1/2 minutes to get it the thick and lemon-color that I wanted.

Double-Chocolate Espresso Cookies

taste of home magazine

3 ounces unsweetened chocolate, chopped

2 cups (12 ounces) semisweet chocolate chips, divided

1/2 cup butter, cubed

1 tablespoon instant coffee granules

1 cup plus 2 tablespoons sugar

3 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Directions:

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth.  Remove from the heat; set aside to cool.

my butter was super soft so I didn't need to cube it.

In a small bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored.  Beat in the chocolate mixture.  Combine the flour, baking powder and salt; add to the chocolate mixture.  Stir in remaining chips.

See how thick my Batter turned out!

 Drop by rounded teaspoonfuls 2-inches apart onto greased baking sheets.  Bake at 350 degrees F. for 10-12 minutes or until puffed and tops are cracked.  Cool for 5 minutes before removing to wire racks.  

Yield: 3 dozen

The Cookie carnival: Lemon Tea Cookies

Let's face it, cookies have a place on our planet.  They can be gooey, chewy, crunchy or melt in your mouth heaven.  I love trying out new cookie ideas and am always thrilled when one is so tasty that I can add it to my cookie rotation. This recipe was good... but they were fragile and sticky.... not exactly something that would work for the cookies I bake for the Volunteer house. Still, it is a good cookie and will likely make them again for a ladies tea or special event.  Cookie Carnival Challenges are great fun and there is always room for others to join in on the fun!

Lemon Tea Cookies

from Betty Crocker website
Cookies:

1	cup butter or margarine, softened
1/3	cup powdered sugar
1	teaspoon vanilla
1 2/3	cups Gold Medal® all-purpose flour
1	tablespoon powdered sugar

Filling :

2/3   cup granulated sugar
2 to 3 teaspoons grated lemon peel
3       tablespoons lemon juice
1       tabelespoon butter or margarine
1       teaspoons cornstarch
1/4    teaspoons salt
1       egg, beaten Directions: In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes In 1-quart saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes   Fill each thumbprint with rounded 1/4 measuring teaspoon filling. Sprinkle 1 tablespoon powdered sugar over cookies

the cookie carnival: Chocolate Brownie Oatmeal Cookies

This month's cookie carnival challenge gave us the yummy Chocolate Brownie Oatmeal cookies.  I kid you not, this is one killer cookie recipe.  It's a good thing I give 90% of my cookies to my mom as I would have been able to eat every single one of them.  Not that my mom is any better, mind you!  She uses the cookies at the place she volunteers... it offers reduced rates for people who have extended medical care (like cancer treatments) or loved ones in the hospital.  

This cookie recipe is from Quaker Oats.  I made no adjustments to the recipe as it didn't need it.  Only thing I didn't do was refrigerate the dough before baking and it all came out fine.

Chocolate Brownie Oatmeal Cookies

     One  8-ounce package cream cheese, softened 

     8  tablespoons (1 stick) margarine or butter, softened 

     1  cup firmly packed brown sugar 

     1/2  cup granulated sugar    

     2  eggs     

     1/2  teaspoon vanilla 

     2  cups (12 ounces) semi-sweet chocolate chips, melted   

     1-1/2  cups all-purpose flour   

     1-1/2  teaspoons baking soda   

     3  cups Quaker® Oats (quick or old fashioned, uncooked) 

     1  cup chopped nuts

     Powdered sugar (optional)

Directions:                                                                                                                                                   In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour.                                                                                                                                       Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.     Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.                                                     Sprinkle with powdered sugar, if desired. Store tightly covered.                                                                       Cook’s Notes     To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.                                       Yield   ABOUT 6 DOZEN 

Cookie Carnival: Two Tone Cookie Crinkles

This month we once again had two options and I went for the one with..... chocolate of course!!!
These cookies are actually very similar to another cookie I wanted to make for Christmas, but time got away from me.  There is a bit of work involved, with these cookies, but the end result is well worth it.  Come join us at the cookie carnival here
This is a Better homes and garden recipe and can be also be found at their website.

Two tone Cookie Crinkles
Ingredients
1 cup butter, softened
1 cup granulated sugar
1  teaspoon baking powder
1/4  teaspoon salt
1 egg
1 teaspoon  vanilla
2-1/4  cups  all-purpose flour
1/4 cup unsweetened cocoa powder
Chocolate Ganache
 1/2 cup whipping cream
4 ounces high quality bitter sweet chocolate


Directions:
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir cocoa powder into one portion of dough. Cover and chill dough halves in the refrigerator for 1 to 3 hours or until dough is easy to handle.Preheat oven to 375F. Roll each dough half to 1/8-inch-thickness on a lightly floured surface. Cut out dough with a floured 2-1/2-inch fluted square cookie cutter, or cut dough into 2-1/2-inch squares using a fluted pastry wheel. Use an hors d'oeuvre cutter to cut a 1-inch square, diamond, circle, or flower shape from the centers of half of cutouts of each color.
Place cutouts 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool. 
 Spoon about 1 teaspoon Chocolate Ganache in centers of bottom side of each cookie without a cutout. Top each white cookies with a chocolate cookie with cutout, bottom sides down; top each chocolate cookie with a white cookie with a cutout, bottom sides down. If desired, sprinkle with powdered sugar. Makes 30 cookies. . To store: Place unfilled cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Assemble cookies with ganache, as directed. If desired, sprinkle with powdered sugar.
  Chocolate Ganache: Heat 1/2 cup whipping cream in a small saucepan just until bubbles begin to form around edge. Stir in 4 ounces chopped high-quality bittersweet chocolate using a wire whisk until mixture is smooth. Cover and chill in the refrigerator about 30 minutes or until mixture mounds slightly. Makes about 3/4 cup
Tip: For mini sandwich cookies, bake the center cutouts in the preheated 375F oven for 5 to 6 minutes. Cool cookies, then assemble by spreading ganache on half of the cookies and topping with remaining cookies to make sandwiches.

The Cookie Carnival: October Challenge 2010- Pumpkin Oatmeal Chip Cookies

I put up a buch of pumpkin puree in the freezer last fall (2009)... I'm not kidding, it was a TON! I still have some to use up so I was excited that one of the options for this months Cookie Carnival challenge was for something that used pumpkin.  I hope more challenges come up using pumpkin.... just between you and me, I bought four sugar pumpkins this week that I will be steaming and putting up ;-)  One day my freezer will completely break down and I'll be in a world of trouble with all the vegies and fruits I have put up.

Any way, back to the cookies!  The recipe for Pumpkin Oatmeal Cookies, is found on this wonderful blog run by Jamie of  My Baking Addiction.   I made a few changes but all in all this is a fabulous cookie recipe!

Pumpkin Oatmeal Cookies

yield   48 cookies

  my changes are found in italics

Ingredients

2 cups all purpose flour

1 ½ cups old-fashioned oats

1 teaspoon baking soda

1 ½ teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon kosher salt

1 cup (2 sticks) butter; softened

1 cup packed light brown sugar  (I used dark brown sugar)

1 cup granulated sugar

1 cup pure pumpkin puree ( if using frozen puree, like I had, be sure to thaw and allow puree to drain, using cheese cloth, to removed built up moisture from the freezing process)

1 large egg

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup dried cherries; roughly chopped   ( I used Craisins as I always seem to have those on hand)

Directions

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, Brown sugar and granulated sugar in large mixer bowl until light and fluffy. I generally find this process to take about five to seven minutes.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries (or Craisins).

4. Drop by rounded tablespoons onto prepared baking sheets.

5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

     Storage: Cookies store well in an airtight container for up to three days.

The Cookie Carnival: Apple Butter Cookies

You can tell fall is in the air... and in my kitchen. Tis the season for canning, jamming and baking with pumpkin and apple!  Seems to be fitting that one of the cookie selections for this month's Cookie Carnival would be apple butter cookies.  As luck would have it, I even had a jar of home made apple butter left over from last fall!

I promised to always be honest with you - if a dessert failed or bombed then so be it.  I would have to say that this recipe was not one I am going to repeat.  These weren't a cookie so much as they were a cake.  While very moist, it just wasn't pallet pleasing to me.  If I'm going to eat a cookie I want some "oomph" to it, so to speak.  Frankly, I thought it was a waste of some darn good home made apple butter. 

Apple Butter Cookies
Courtesy of Anna Olson

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1/4 cup light brown sugar, packed
1 tablespoon fancy molasses
3/4 cup sour cream
½ + ½ cup apple butter
2 large egg yolks
1 large egg
2 cups pastry flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt

Directions

Preheat oven to 325 degrees F. and line a baking tray with parchment.
Beat butter, sugar and brown sugar together until smooth. Stir in molasses, sour cream and ½ cup apple butter. Stir in yolks and eggs.
In a separate bowl, sift dry ingredients and gently stir into butter mixture. Spoon or pipe 2/3 of batter by tablespoonfuls onto prepared baking tray, leaving 1 ½-inches between them. Spoon a teaspoonful of remaining apple butter into centre of each cookie and top each with remaining batter. Bake for 15 to 18 minutes, until cookies lift easily from tray.

add the applesauce

and top with more dough

Cookie Carnival Challenge: Coconut Cherry Bars

This are absolutely heavenly!!

Oh yeah, that's what I'm talking about baby!  These bars are the best! What an excellent choice for this month's challenge.  I altered the recipe a bit as I usually do.  Sorry, but I just don't do maraschino cherries - those are just nasty! Besides, why use a jar product when fresh cherries are available??  Didn't make sense to me.  I had a bag of sweet cherries just calling out to me to be used.  The only problem was that my mom and  I are the only coconut fans in the house so we ended up eating the entire pan!

The recipe for the Coconut Cherry Bars, done the Betty Crocker way, is available here. I'm going to put the recipe down that I adapted.  Enjoy!

Coconut Cherry Bars

1 cup all-purpose flour

1/2 cup butter, softened

3 tablespoons powdered sugar

2 eggs

1 cup granulated sugar

3/4 cup chopped almonds

1 cup flaked coconut

1 cup pitted and chopped cherries

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon almond extract

Directions:

1.Heat oven to 350ºF. Grease 8- or 9-inch square pan.

2.In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.

3.In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.

4.Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. I cut twenty square pieces.

Now go bake some!!!

July Cookie Carnival: Oatmeal (C)raisin Cookies

This is my first month of being part of the Cookie Carnival... yeah, I like challenges as they tend to motivate me :-)  There were two options to choose from and I decided to do the Pillsbury Oatmeal Raisin Cookies....sort of.  I'm totally out of Raisins and so chose to add Craisins instead. I made a few other changes as well and they will be noted in italics next to the original ingredient 

Oatmeal (C)Raisin Cookies

3/4 cup sugar

1/4 cup firmly packed brown sugar   I used dark brown sugar as it is a favored preference

1/2 cup margarine or butter, softened   I used unsalted butter

1/2 teaspoon vanilla

1 egg

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups quick-cooking rolled oats

1/2 cup raisins   switched out the raisins for Craisins

1/2 cup chopped nuts  Added toasted Pecans as my choice of nut

DIRECTIONS

1. Toast pecans over medium heat on stove top using a skillet.  These can burn so don't turn your back on them!  Once the Pecans start to release their fragrance and a bit of their natural oil, remove from heat and let cool.

2. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well.  Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, Craisins and toasted pecans.

3. Drop dough by using either a rounded teaspoon or a cookie scoop (my scoop uses a tablespoon) and place 2 inches apart onto sprayed cookie sheets or silpat. 

4. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Made about 3 1/2 dozen cookies.