Category Archives: Sweet Tooth

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

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Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

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Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.

First Day of School Chocolate Chip Cookies

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Today was the first day of school. For our family it was the first time in sixteen years that I was not in a classroom or school building beginning a school year. My classroom has changed a little and I have the honor of being home with my sweet little one and being there when the bell rings for my 3rd grader. The first day of school has always been exciting. Today was no exception. It just seemed like to celebrate my first real day of this new gig I needed to bake. You know, kid comes home from school and mom has whipped up amazing cookies. (Yes, June Cleaver can still inspire me.) Plus what a yummy treat to add to a lunch box this week. These chocolate chip cookies were the perfect addition to our celebration. Here’s to a great school year! -Amanda

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First Day of School Chocolate Chip Cookies

2 and 1/4 cups all-purpose flour
1 t baking soda
1 and 1/2 t cornstarch
1/2 t salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg and 1 egg yolk
2 t vanilla extract
1 1/2 cup milk chocolate chips

Mix flour, baking soda, cornstarch and salt in a large bowl. Set aside.
With a mixer, beat the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Add in the egg and the egg yolk. Finally, add in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large, rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. Chill dough for 1 hour. Take the dough out of the refrigerator and allow to slightly soften at room temperature.
Heat the oven to 325 degrees. Line two large baking sheets with parchment paper Set aside.
Roll the dough into balls, about 2 Tablespoons of dough each. The dough may be crumbly. Roll the cookie dough balls to be taller rather than wide. Press a few more chocolate chips on top of the dough balls. This will enhance their look. Bake for 10 minutes. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

I’m a New Georgia Peach Cobbler

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Well, it has been awhile! I still have been cooking, dancing, and singing in the kitchen. However, we have an addition that has joined in on the fun. My beautiful baby boy loves to bounce with Mommy in the kitchen. Also we have a new kitchen, in a new state, where our adventure has continued.
It seemed fitting to make a dessert that honors my new home. Georgia Peaches are just as sweet as all the songs proclaim them to be. This cobbler is so simple. Pop it in the oven when you begin dinner. It will be ready to make its appearance when you are ready for dessert.
Enjoy!
(Thanks for waiting patiently for new recipes! There are more to come between raising my sweet boys and setting up our new home.)

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I’m a New Georgia Peach Cobbler

1/2 cup sugar
Juice and rind of 1 lemon
1/4 t almond extract
2 cups sliced and peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 t baking powder
1/2 cup butter, melted

Combine 1/2 cup of sugar, lemon juice, lemon rind, and almond extract in a bowl. Mix well. Sprinkle mixture over peaches. Set peaches aside.
Mix 1 cup sugar, flour, milk, and baking powder in a bowl. Melt butter in a 2 quart baking dish. Spoon the batter into the baking dish. Spread the peach mixture over the top; do not stir.
Bake at 300 degrees for 1 hour.
It just seems right to serve this peach cobbler with vanilla bean ice cream.

Squares of Happiness

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It would not be the holidays if you didn’t try a new recipe. This year my mom whipped up these little treats. The recipe comes from Trisha Yearwood. Trisha has become known as a sassy little thing in the kitchen.  These little chocolate and peanut butter treats are dreamy and the pretzel bottom gives a complete tasty finish.  And come on- no baking needed.  Enjoy!- Amanda

Squares of Happiness

Squares of Happiness (No-Bake Pretzel Peanut Butter Squares)

1 1/2 sticks butter, melted
2 cups pretzel rods or sticks, crushed into crumbs
1 1/2 cups powdered sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.
Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two times should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Merry Christmas Cobbler

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Seriously, Cobbler is just happiness.  And top it with ice cream- enough said.  Merry Christmas Cobbler is a holiday favorite in this house.  Basically if you want to taste Christmas- here you go!  Perfect to pop in the oven as you sit down to dinner and it’s ready for dessert.  Serve in fun individual containers.  (This is such a favorite that Chris requested it for his birthday in March!  And we still called it Merry Christmas Cobbler.)
Happy Christmas Eve! -Amanda

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Merry Christmas Cobbler

2 sticks of butter, softened

1 box yellow cake mix

1 t nutmeg

1/2 pecans, chopped

1 can peach pie filling

1 can whole berry cranberry

Cut butter into cake mix using a pastry blender.  Make sure the butter is thoroughly mixed into cake mix.  Add nutmeg and pecans.  Mix well.  Put peach pie filling and cranberries into lightly greased greased glass pan.  Crumble cake mixture over filling.  Bake at 350 degrees for 45 minutes.

Serve warm topped with vanilla bean ice cream.

Pretzel M&M Hugs

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Yes, they are simple!  Requiring no thought at all.  But for some reason these little no-brainers are quickly gobbled up at holiday gatherings.  Of course these have a little Christmas flair.  You can see how easily they can be used at any holiday just change out the M&M color.  Perfect treat to have the little ones help out on.  Get those little fingers busy unwrapping Hugs and arranging them on pretzels.  This time of year it’s nice to have a simple kitchen treat!- Amanda

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Pretzel M&M Hugs

60 square pretzels

60 Hershey’s Hugs chocolates (almost a full bag- 12 oz package), unwrapped

60 Milk Chocolate M&M’s (for Christmas use the red and green)

Preheat oven to 250 degrees. Line cookie sheet with parchment paper.  Arrange pretzels on cookie sheet in a single layer then top each pretzel with one Hershey’s Hug chocolate. Bake for 5 minutes, until the chocolate is shiny and soft. The Hug will still have its shape.

Remove from oven and carefully place one M&M in the center of each soft Hug and press down on M&M to spread the chocolate. Place in refrigerator and allow to rest until chocolate has set, about 5 minutes. Store in an airtight container.

Chocolate Chip Cheesecake Ball

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Christmas time is here!  I’m always looking for a fun dessert to share at gatherings.  Every time I bring my Chocolate Chip Cheesecake Ball, friends are asking for the recipe.  It’s easy and makes a great presetation on your plate.  Perfect for making early and serving when it’s time for dessert.  Enjoy!- Amanda

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Chocolate Chip Cheesecake Ball

8 oz package cream cheese, softened

1/2 cup butter, softened

1/2 t vanilla

3/4 cup powdered sugar

6 oz. mini semi-sweet chocolate chips

3/4 cup finely chopped and lightly toasted pecans

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugar, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Remove and shape into a ball. Roll cheese ball in nuts.  Refrigerate for at least 1 hour.  Serve with chocolate graham crackers.  (Regular graham crackers work too!)

Toffee Pumpkin Cookies

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Fall time is among us.  Pumpkin scent is in the air.  It’s the perfect time to experiment in the kitchen.  These soft, chewy pumpkin cookie have little bits of toffee goodies.  If your family loves pumpkin, you will have the perfect fall treat to share.  -Amanda 

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Toffee Pumpkin Cookies

2 ¼ cup flour

1 t baking powder

1 t baking soda

2 t cinnamon

1 t nutmeg

½ t salt

½ cup butter

1 cup sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg, beaten

1 t vanilla

1 8oz package toffee bits

1 cup white chocolate melted 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.

In a mixer, cream butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop tablespoon sized cookies onto lined baking sheet. Bake at 350 for about 10 minutes. Let cool on baking sheet for 1 minute before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.  Store cookies in an airtight container. 

Toffee Apple Dip

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It’s apple season.  I found this recipe a few years ago in Southern Living.  I tweaked the sugars to make this dip a little more visually pleasing.  This toffee apple dip is a perfect match with yummy Granny Smith apples or your favorite seasonal apples.  Make ahead for next get together.  Let the taste of fall take over! -Amanda

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Toffee Apple Dip

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package toffee bits

3/4 cup firmly packed light brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla extract

Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Chewy Ginger Molasses Cookies

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Is there anything that says Christmas more than ginger cookies? It’s that time of year that everyone wants a ginger cookie or two.  Several years ago I was determined to find that perfect, easy, and traditional recipe.  With several experiments in the kitchen, polling friends, and conducting my own taste tests, I found the recipe I give to you now.  You still have several weeks to enjoy this holiday classic.  Your family, friends, and coworkers will thank you!  -Amanda

photo-89Chewy Ginger Molasses Cookies

2 1/4 cups all-purpose flour

2 t baking soda

1/4 t salt

1 t ground cinnamon

1 t ground ginger

3/4 cup unsalted butter, softened

1 cup packed dark brown sugar

1 extra large egg

1 t vanilla

1/4 cup regular unsulphured molasses

1 cup granulated sugar

Preheat oven to 375 degrees with the rack in the center.  Line 2 baking sheets with parchment paper.  Set aside.  Sift flour, baking soda, salt, cinnamon, and ginger into a medium bowl.  Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute.  With mixer on medium speed, beat in the egg, vanilla, and molasses, until the mixture no longer looks curdled.  Scrape the sides with a rubber spatula several times while mixing.  Mix in flour mixture on low speed.  The batter will be rather stiff.

Place some granulated sugar on a small plate.  Use a 1/4 cup measuring cup to form 1/4 cup portions of dough.  Or I have been using a cookie dough scoop to make a little smaller cookies.  Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar.  Place six (large) or nine (small) sugared balls on each baking sheet, spacing evenly, because they will spread during baking.  Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top.  Refrigerate one filled baking sheet while the other bakes.

Bake for 9- 10 minutes, or until the cookies have spread and are slightly firm to the touch.  Rotate the sheet 180 degrees halfway through the baking time.  Remove from the oven and let the cookies cool on the baking sheet.

Makes 20-22 large (1/4 cup) cookies or 37-30 (dough scoop measurement) cookies