Chocolate Chip Cookie Dough Dip

It's actually a cookie "dough" type dip you can EAT guilt free . . ish. It's a dip without eggs and is delicious! It’s also great because it’s gluten free.

Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Fruit, cookies, crackers -- whatever you want to serve this with

Instructions:
1. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

2. Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Fold in the chocolate chips.

3. Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels, or just a spoon.

Mint Double Chocolate Chip Cookies

So what do I do with left over mini chocolate chips & Andes mint bits? Make cookies of course!

Sunday we had an ice cream social and I had enough left over mini chocolate chips & Andes mint bits that I knew I could make them into cookies. I kind of made up my own recipe and it was perfect!

*Pre-heat oven to 350º

2C Flour
½ C Chocolate Baking Powder
1tsp Salt
2tsp Baking Powder
1tsp Baking Soda

Mix in a bowl & set aside.

1C Softend Butter
1C Brown Sugar
½C Sugar
2 Eggs
1tsp Vanilla

Cream together in a large bowl.
Once creamed, slowly add in (in about 3 different parts) the flour mix, blending well after each addition. Mix well.

½ bag Andes Mint Baking Bits
½ bag Mini Chocolate Chips (semi-sweet)

Add chocolate mint & chips to the mix and blend well.

Drop spoonfuls of dough onto a greased or lined cookie sheet.
Bake at 350º for apx 12 minutes.
Cool & enjoy!

Super Simple Pumpkin Chocolate Chip Cookies

1 boxed spice cake mix
1 small can (15 ounces/425 g) pureed pumpkin (not pumpkin-pie filling)
1 bag (12 ounces/340 g) semisweet chocolate chips, regular- or mini-sized

Preheat the oven to 325˚F (163˚C).

Pour the cake mix into a large mixing bowl. Add the pumpkin, and mix until the two ingredients are combined.

Stir in the chocolate chips.

Use a teaspoon to scoop a spoonful of batter. Use your finger to drop the batter onto a cookie sheet.

Bake the cookies for 20 minutes.

Oatmeal Craisin Cookies

Wet Ingredients
2½ -Sticks Butter
¾C -Brown Sugar
½C -Sugar
1 -Egg
1 tsp -Vanilla

Dry Ingredients
1½C -Flour
1tsp -Baking Soda
1tsp -Salt
1tsp -Cinnamon
¼ tsp -Nutmeg

Oats & More
3C -Oats
1C -Craisins


In separate bowl combine the dry ingredients and set aside.

In another bowl combine all of the wet ingredients blend well.

Slowly add the dry mixture to the wet mixing in between.

Once all is blended well add the oats one cup at a time mixing after each addition.

Once the oats are mixed in add the craisins and nuts and whatever else.
Mix well.

Spoon onto a lined cookie sheet. You can fit about 20 cookies onto a sheet. A double batch yields over 100 cookies.

Bake at 350º for about 12-15mins or until golden brown.

Vanilla Cookies

Found a mother friendly recipe for all of you who have children and who probably have a box of vanilla cookies in their pantry cupboard. So why not try making a batch for your little ones!

Courtesy of Kitchen Tandav

As easy as easy gets

Recipe:

Vanilla cake mix
2 eggs
1/3 cup oil
1 tsp vanilla extract

Mix and drop marble sized balls onto greased baking dish.
Bake at 375 degrees for 8 minutes.

You can use any of the following combinations to replace the cake mix and extract:

- lemon cake mix with lemon juice
- chocolate cake mix with kahlua chocolate sauce
- Spice cake mix and cinnamon

Candy Corn Cookies

Ok, again I LOVE baking and I love finding super simple easy recipes that are fun and inventive!

Well today through Tip Junkie I found yet another wonderfully fun and easy cookie recipe on Tidymom that are just perfect for Halloween!

CANDY CORN COOKIES

Refridgerator Sugar Cookie Dough
Orange Food Coloring (*or red and yellow)
Bakers Bittersweet Chocolate
Bakers White Chocolate

Take refrigerated cookie dough (I used 2 rolls and got about 30 cookies) add orange food coloring (*or red and yellow to make orange) Knead the dough until orange. Roll dough and cut cookies with candy corn cookie cutter (or you can use a triangle cookie cutter). Bake for 10 mins. Let cool. Dip bottom of cooled cookie in melted Baker's chocolate, and dip top end in melted white Baker's Chocolate. Freeze for 5 mins. to set.

~ENJOY!~

I'm sure you could even replace the store bought sugar cookie dough with your favorite recipe as well.

Talk about easy and FUN!

I am hoping I'll get around to making some of these this week. I may make them for the Halloween party. That would be really fun!

Best Chocolate Chip Cookies

Cream:
4 sticks of butter, softened
1 1/2 cups sugar
2 cups brown sugar
2 tsp. vanilla
3 eggs

Add:
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups of flour



Stir in 4 cups of chocolate chips (I like to do half milk, half semi-sweet). Using a 1/4 c. measuring cup to scoop out the dough, cook 6-8 on a sheet, 350 degrees, for about 12 minutes. You don't want these cookies to brown at all - take them out when they look just barely done and let them sit on the tray for a couple minutes.


The recipe makes 36 huMUNGous cookies or 70 normal-sized ones. (I once made over 100 bite-sized ones for a party.) It can be halved; to half an egg, simply mix it up in a bowl and measure out two tablespoons. Still, I recommend making the full batch. They freeze excellently.

These come from Rebecca Watson The Misplaced America's

Tie Dye Cookies

So in my other blog I posted about the rainbow cookies. Well I finally got around to making them but we used different colors. They were the colors the kids wanted to use. Purple (Sariah), Blue (Mason), Pink (Rachel), & Green (Liam).

I tried to make the cookies using the snake method, but it was becoming too time consuming.

So I reverted to the ball and press method, and decided to call them Tie Dye Cookies instead, because of the effects it made with the cookies.

The dough really does work like play dough, only a tad more breakable. The cookies taste kind of like the butter cream cookies I make but softer. So they were goo but needed some icing I thought.

Later on in the night I whipped up some butter cream icing and iced most of them and they were a lot better. Down side was covering up the tops of the cookies, since they were so beautiful. I think if I were to do this for a party or to give to someone, I'd be sure to ice the bottoms and also add colored sugar sprinkles to the bottom of the icing too so that way you could display the pretty Tie Dye Tops without having the icing get all over the place.

As for ease? The ball and press was a LOT easier for the kids too. They all had fun rolling and pressing them out too.

Jaylen the cookie monster!

The kids enjoying their cookies!

They're GREAT!

Who liked the cookies? "Meeeeeeeeeee!"

Making some silly faces!

Jaylen - "I'm living in a crazy house!"

Sugar Cookies

1C Brown Sugar
1C Sugar
1C Shortening
2 Eggs
1tsp Vanilla

Mix Well

3C Flour
Pinch Salt
2tsp Baking Soda
2tsp Cream of Tartar
Sift Dry together

Combine Wet and Dry, Mix well

Scoop and roll into balls and press with the bottom of a cup covered in sugar or colored sugar.

Bake 375ºF for 7-10mins

No Bake Cookies

2C Sugar
½C Baking Cocoa
½C Milk
1stick butter
3C Quick oats
1tsp Vanilla
½C Peanut Butter

Bring to boil, Sugar, Cocoa, milk and Butter
Boil on high for 1-2 mins or until when a drop of mixture balls up in a glass of cold water.

Remove from heat and stir in peanut butter and vanilla.
Add oats and mix well.

Drop spoonfuls onto a lined cookie sheet and chill for 10 mins.

For a quick fudge:
Omit the oats and add to an 8x8 greased pan. Cool completely and cut into cubes.

Gingerbread Dough

6C Flour
1¾C Sugar
2/3C Shortening
1Tblsp Cinnamon
1Tblsp Ground Ginger
2Tblsp Baking Powder
1¼tsp Salt
1tsp Vanilla Extract
1- 8oz Sour Cream
2 Eggs

Take 3½ Cups of Flour and add the rest of the ingredients, and mix well.

Knead in the rest of the 2½ Cups of Flour.

Wrap and refrigerate for about 2hours or overnight.

Roll out and cut on a floured surface. Use for a ginger bread house, or gingerbread people.

Bake 350ºF for 10min or until done.

Butter Cream Cookies and Icing

Buttercream Cookies

1 Cup Butter softened (or margarine)
1½ Cup Powdered (Confectioners) Sugar
1 Egg
1 tsp Vanilla

Mix together Butter, powdered sugar, egg, and vanilla.

2½ Cups flour
1tsp Baking Soda
1 tsp Cream of Tartar

In a smaller bowl mix together the flour, baking soda, and cream of tartar.

Blend together the four mixture with the butter mixture.

Chill overnight (minimum of 2-3 hours)

Roll dough, and use cookie cutters.

Bake at 375º for 6-8 minutes or until the edges just start to prown.

Makes about 2-4 dozen depending on cookie sizes.

Butter Cream Icing

Equal Parts Shortening to Butter
Add Powdered Sugar to consistency
Pinch of salt
splash of Vanilla
Milk to thin or to consistency.

Chocolate Mint Snow Top Cookies

1½ Cup Flour
1½ tsp Baking Soda
¼ tsp Salt

Combine in a small bowl and set aside.

1 -10oz Pkg Mint Chocolate Chips
¾ Stick Butter
1 Cup Sugar
1½ tsp Vanilla
2 Eggs
Powdered Sugar

In large bowl cream butter and sugar.

Melt 1 Cup of mint chocolate chips.

Add melted Chocolate to the butter and sugar mixture. Mix together. Add vanilla and eggs. Blend together.

Add flour mixture in 3 parts, mixing after each addition. Add remaining Chocolate Chips.

Wrap dough in plastic and freeze for 20 minutes.

Shape dough into balls and coat with powder sugar.

Bake for 10-12min at 350º