Texas Sheet Cake Cookies

Hello December! There is something about this month that makes me think I need to bake every day! I’m a realist with an active eight month old and nine year old so I have set the goal of at least 5 new baking recipes this season. You know those recipes you have set aside all year or torn out of magazine, that is the ones I’m after. I have a limited amount of time for baking (basically during nap time) and I will be sharing what I have learned.

This little cookie has snuck into our house and is crazy insane IF you love chocolate and fudge. Being from Texas, our sheet cake shows up at lots of get togethers. So I wanted to make a cookie inspired by this famous cake. After combining four different recipes, I think I found something that works. My son and I are fudge lovers. So the icing on these cookies gave us complete happiness. See what you think! If you have a cookie, candy, or treat recipe that you are dying to try- send it my way. I’m feeling crazy! As you are cooking, baking, decorating, wrapping, etc.- don’t get so overwhelmed or crazy that you forget what this whole season is about.
Singing and Dancing to Sufjan Stevens!- Amanda

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Texas Sheet Cake Cookies

½ cup butter, room temperature
⅓ cup granulated sugar
1 egg
1 t vanilla
1 t baking powder
½ t salt
1⅓ cup flour
½ cup semi-sweet chocolate chips, melted

Icing
½ cup butter
2 T cocoa powder
3 T milk
2½ cups powdered sugar
1/2 cup pecans, finely chopped

Line baking sheet with parchment paper. Using a mixer, beat butter and sugar together until light, scrape sides frequently. Add egg and vanilla. Continue mixing until well blended. Mix in baking powder and salt. Turn mixer to low and slowly add in flour. Dough will be thick. In the microwave, heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds. Mix melted chocolate directly into cookie dough until evenly mixed. Drop dough by a tablespoon sized mounds onto baking sheet. Bake at 350 degrees for 7-8 minutes until cookies appear set. They will still be very soft on the inside. You do not want to over bake. Trust me. Place the cookies on a wire rack to cool.
Now let’s make the icing- In a medium saucepan combine butter, cocoa powder and milk over medium heat. Continue to whisk until all is melted together. Remove from heat and whisk in powdered sugar. Finally add the pecans. Pour icing over cookies and allow icing to set before serving. Seriously let these cookies just take a bath in the chocolate goodness. Once cooled, prepare yourself. Then store the cookies in an airtight container for up to 3 days.

Look at those cookies taking a warm, chocolate bath!

Look at those cookies taking a warm, chocolate bath!

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

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.

Toffee Pumpkin Cookies

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. 

Chewy Ginger Molasses Cookies

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

Monster Cookies

The smell of cookies…  Today the Fuller home was seasoned by Monster Cookies.  The only thing that is scary about these cookies is the amount you may consume.  Personalize your cookies with colorful M&Ms.  Today I used V-Day M&Ms but how fun to use your favorite team colors for the Super Bowl.  Pour a cold glass of milk and you are set!
For the Cookie Monster in all of us!- AF

Can you feel the LOVE?

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup and 2 T brown sugar, firmly packed

2 cups peanut butter

3 eggs

1 t corn syrup

1/4 t vanilla

4 1/2 cups regular oats, uncooked

2 t baking soda

1/4 t salt

1 cup M&Ms (get crazy with your colors)

1 cup semi sweet chocolate chips

Beat butter at medium speed with an electric mixer until creamy.  Begin to add sugars, beating well.  Add peanut butter, eggs, syrup and vanilla.  Mix well.  Add oats, soda, and salt; stir well.  Now stir in M&Ms and chocolate chips.  Dough will be stiff.

Pack dough into a 1/4 cup measuring cup.  Drop dough 4 inches apart onto lightly greased cookie sheets.  Lightly press each cookie with fingertips into a 3 1/2-inch circle.

Bake at 350 degrees for 12 minutes (the center of cookies should be slightly soft).  Cool slightly on cookie sheet.  Remove cookies to wire racks to cool.  Makes about 2 1/2 dozen cookies.

Sweet and Salty Cookies

Sweet and Salty all at the same bite!  These cookies are a hit at our home.  Perfect recipe to get the kids involved.  I love to have my little boy in the kitchen.  Of course sampling is part of the fun but counting, measuring, and comparing are great kitchen skills.  These cookies are so good that they might become breakfast for some.  (not mentioning names in our house!)
Keep stirring!- AF

Chocolate, Peanut Butter, and Pretzels, Oh My!

Sweet and Salty Cookies

1 1/2 cups of all purpose flour

1/2 t salt

1/4 t baking soda

1/2 cup butter, softened

1/2 cup light brown sugar, packed

1/3 cup sugar

1 egg, beaten

1 t vanilla extract

1 cup milk chocolate chips

1/2 cup peanut butter chips

1/2 cup broken up pretzel pieces

Kosher salt

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and completely beat ingredients.  Stir in the chocolate chips, peanut butter chips, and pretzels.

For best results, cover and refrigerate for an hour.  Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Create well rounded tablespoonfuls of the dough and sprinkle with kosher salt. Leave about 2 inches between each ball. Bake for 11 minutes. If you want crispy cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing to wire rack. Makes about 2 dozen.

Little Chef in the kitchen