Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

You can tell what day of the week it is by looking in our refrigerator.

We stock up on food one day of the week, typically Saturday or Sunday, unless we’re feeling wild and crazy and head to the grocery store on Tuesday or Wednesday.  I know, we’re major risk takers.

After that grocery store trip, okay, sometimes multiple grocery stores, the refrigerator is basically overflowing.  I try to organize it, but that’s hard when there is so much stuff.

Coconut Oatmeal Chip Cookies

There are the basics: water, milk, almond milk, cheese, cottage cheese, cream cheese, sliced cheese, eggs, egg beaters, butter, coffee drinks.  From there we move to coconut, chia seeds, and almond meal and onto washed fruit and vegetables.

Then there is the mess of produce bags with too much air because my dad and I haven’t learned the skills of tying the bags without adding enough air to fill five balloons.  The bags are stuffed into the crispers, the shelves, and even the doors when necessary.  Add to this maze of puffy bags the meat and fish and giant containers of lettuce and spinach, and immediately following the grocery store trips, the refrigerator is a take your life in your own hands adventure of finding that one thing you are looking for that inevitably is lurking in the very back, buried under and behind bag after bag after bag.

Coconut Oatmeal Chip Cookies

As the week wears on, the contents dwindle.  Since we eat the vast majority of our meals at home, food goes rather quickly.  By the end of the week, a slam of the refrigerator door reverberates a hollow noise as I know it is time to stock up once again.

Though I try to run a tight ship in the refrigerator, sometimes things get away from me.  I realized my bag of coconut was about to expire and I couldn’t live with that, so I made cookies.  Obviously.

Coconut Oatmeal Chip Cookies

These Coconut Oatmeal Chip Cookies are sooooo easy to make and have such a great texture.  All the oatmeal and big coconut flakes make these cookies super interesting.  But then there are the melty chips and gooey undercooked center that add that decadence we all love about cookies.

The coconut oil may be my favorite thing about these cookies.  It’s not something I bake with a lot, but I should totally start.  The cookies aren’t super coconutty but have a rich flavor and texture that I don’t think butter brings to cookies.

My freezer is stocked up with of goodies like these cookies, and yours should be too!

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cup quick oats
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup melted coconut oil (be sure to measure it once it is melted – it’s about 1 cup solid)
¾ cup firmly packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup unsweetened flaked coconut
1 cup carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oil, sugar, egg, and vanilla until well combined. Add oats, flour, baking soda, and salt, mixing until just combined.
  3. Mix in the coconut and chips until well distributed. You may need to us your hands as the dough is very thick.
  4. Divide the dough into golf ball sized portions. Roll into balls and place on the baking sheet. Bake for about 15 minutes, until golden brown and beginning to set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ambitious Kitchen

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Homemade Twix Bars #SundaySupper

Homemade Twix Bars

Lots of people have Thanksgiving traditions and many of them are the same.  Travel.  Family.  Cooking.  Baking.  Turkey.  Pie.  Football.  Leftovers.  Shopping.  More leftovers.  More shopping.  More travel.  Lots of crowds.

And I think all those traditions and whatever others you may have are great.

Homemade Twix Bars

But I bet you aren’t surprised to know those aren’t my traditions for the most part.  My Thanksgivings are quiet days, just Mom and Dad and me.  We actually have started this new tradition where we go shopping the day before Thanksgiving.  It’s my favorite!

There aren’t any crowds and a lot of the sales have already begun.  This year I picked up an awesome dress at Saks I can’t wait to show all of you!!  It’s fun, low key, and this year was a great way to get out on a rainy, yucky day.

Homemade Twix Bars

On Thanksgiving, the only traditional food we have is cranberry sauce (not out of the can).  Otherwise we have steaks or tacos and it’s just the three of us.  No pressure.  Not too much work.  No drama.  There aren’t many leftovers and save for a little shopping by Dad on Black Friday, we leave the crowds to everyone else.

That’s my Thanksgiving and I wouldn’t have it any other way.  For me it is perfect.  For you something else may be and I hope that is exactly what you had over the holidays 🙂

Homemade Twix Bars

For dessert, we skipped pies and pumpkin and all that and had homemade Twix Bars.  These are everything I remember a Twix to before my allergy and oh so much more.

The shortbread base is the star here.  It is thick and crumbly and practically melts in your mouth.  Then there is the gooey caramel that stretches when you bite into the bar.  It all finishes with the slightly bitter carob (in my case) or chocolate coating, snapping as you take a bite.  Make sure these are a part of your holiday season!

Homemade Twix Bars

Homemade Twix Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: About 24 bars

Ingredients

1 ½ sticks unsalted butter, room temperature
¾ cup confectioners’ sugar
1 tablespoon vanilla bean paste
1 large egg
2 cups all-purpose flour
2 tablespoons finely ground cornmeal
½ teaspoon kosher salt
1 batch homemade caramel or store bought
18 ounces carob or dark or milk chocolate chips
2 tablespoons vegetable shortening

Instructions

  1. Make the shortbread. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter, sugar, and vanilla bean paste until light and fluffy. Beat in the egg. Add the flour, cornmeal, and salt and mix until a stiff dough is formed. Spread into the bottom of the prepared pan in an even layer.
  3. Bake shortbread 20-25 minutes, until golden brown around the edges and mostly set.
  4. While the shortbread bakes, make the caramel or warm the store-bought caramel. Pour the hot caramel over the slightly cooled shortbread. Refrigerate for at least 4 hours and up to overnight until completely chilled.
  5. Once the caramel and shortbread are chilled, cut into long, thin bars. Melt the carob or chocolate with the shortening in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until fully melted. I recommend doing this in two batches.
  6. Carefully dip each of the bars in the chocolate and use a spoon or your fingers to coat completely. Set on a parchment lined baking sheet to set. Once all bars are set, serve or store in an airtight container in the refrigerator for up to 1 week.

Notes

Shortbread base adapted from Ashley Rodriguez via Craftsy

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Frosted Sugar Cookies #SundaySupper

Frosted Sugar Cookies

There are a few things that the holiday season totally needs.  A Christmas tree.  Time with your favorite people.  Glitter.  And cookies.  Definitely cookies.

For this week’s Sunday Supper, we’re all sharing our favorite desserts.  When I was looking at what everyone was going to share I noticed a serious lack of love for cookies, so I decided to change that.

Frosted Sugar Cookies

Which, for the record isn’t very me.  See, I hate making cookies.  Don’t get me wrong, cookies themselves are great.  I used to eat Nilla Wafers and Chessmen for breakfast when I was a kid and couldn’t stomach anything else before school.

The slice and bake cookies were always in the oven when my grandparents were in town when I was little.  My baby sitter and I once spent an entire day making cookies from the Mrs. Field’s cookbook.  When Mom worked she brought home the BEST cookies that I can never recreate no matter how hard I try.

Cookies: they’re awesome.  Except when I try to make them.  Pies are done when they are golden brown and bubbling.  Cakes are done when a toothpick comes out clean.  But cookies, they tempt and taunt me, unwilling to offer any clues to their doneness.

Frosted Sugar Cookies

They may look underbaked on the outside, but give them a chance to cool and they will reveal themselves to be dry and lifeless.  Or they could be golden brown on the outside but totally and forever raw on the inside.

These cookies for example took a couple batches to get right.  The first batch tasted great out of the oven, but once they cooled, they were dry as a bone, though Mom and Dad would argue with me on that.  The second batch was much better.

Frosted Sugar Cookies

Perhaps the best thing about these Frosted Sugar Cookies is how easy they are to make.  It took no tie to whip up a batch and get them in the oven.  Oh, and then there’s the cream cheese frosting and sprinkles.  Because again … holidays and sprinkles are a match made in heaven.

Now that I have these cookies down, I know I will make them again and again.  They should be a part of your cookie baking too!

Frosted Sugar Cookies

Frosted Sugar Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 cookies

Ingredients

Cookies
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 stick unsalted butter, room temperature
½ cup + 2 tablespoons granulated sugar, plus more for shaping
¼ cup + 2 tablespoons confectioners’ sugar
¼ cup + 2 tablespoons olive oil
1 tablespoon vanilla bean paste
1 large egg
Frosting
1 stick unsalted butter, room temperature
4 ounces cream cheese
3 cups confectioners’ sugar
1 tablespoon vanilla bean paste
Sprinkles, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream butter and sugars until light and fluffy. This is really easy to do by hand, but a hand or stand mixer would work too. Add oil, vanilla bean paste, and egg and mix until well combined. Add flour, salt, baking soda, and cream of tartar. Mix until a thick, well combined dough forms.
  3. Divide the dough into quarters and divide each quarter into three roughly equal pieces. Take each piece, shape it into a ball, and place it on the tray. Arrange the balls as far apart as possible on the tray. Take a bit of the sugar for pressing the cookies and sprinkle it on each ball. Then press the cookie until it is about ½ inch thick.
  4. Bake flattened cookies for 12 minutes. No matter what they look like take them out of the oven. I learned this lesson the hard way. Cool cookies completely on tray.
  5. Once cookies are cool, make the frosting. Beat butter and cream cheese using a hand of stand mixer until light and fluffy. Slowly add confectioners’ sugar. Once it is all added, pour in the vanilla bean paste. If the frosting is too thick, add some cream or milk. If it is too thin, add some more sugar.
  6. Spread a heaping tablespoon of frosting on each cookie. Top with sprinkles. Serve immediately or store cookies in an airtight container in the refrigerator for up to 3 days. Cookies may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Cookies adapted from The Faux Martha

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to T.R. from Gluten Free  Crumbley for hosting!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings and Creams

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Coconut Macaroon Pizza #SundaySupper

Coconut Macaroon Pizza

I loved pizza as a kid.  Probably as much as any other kid.  It’s comforting and easy to eat and can be delivered on a whim.  It was served at birthday parties and as part of our school’s Book It program.  We ate it at the mall and at home.  Pizza.  Who doesn’t like pizza.

While, in most cases me.  Your confused now, as you should be.  See, I don’t like tomato sauce.  At all.  I can’t eat anything with tomato sauce on it.  Pasta.  Pizza.  Mozzarella sticks.  Nothing.

Coconut Macaroon Pizza

Coconut Macaroon Pizza

So I required special pizzas made with no sauce (I was onto the white pizza trend before it was a trend) or in certain circumstances calzones, which almost never have sauce on, or rather in, them.

I haven’t had pizza in a long time, though I have had a craving for it, and there are plenty of awesome pizza places popping up everywhere.  While I could have crossed homemade pizza off my cooking bucket list, I took a different route this pizza themed Sunday Supper.

Coconut Macaroon Pizza

I made dessert pizza.  Coconut Macaroon Pizza.  I wasn’t sure how this would turn out, but upon one bite I realized it was pretty much everything and blows savory pizza out of the water.

It all starts with a giant coconut macaroon base.  Who doesn’t love coconut macaroons?  Okay, people who don’t like coconut, but for the rest of us, this is an awesome start.  Then I topped it with apricot jam and popped it back into the oven to get all caramelized.  Some homemade hot fudge, dried cherries and toasted pecans round everything out.

Coconut Macaroon Pizza

I was surprised at how awesome the apricot and fudge worked together- this awesome sweet, tart, bitter combo that is only enhanced by the chewy cherries, crunchy pecans and coconut macaroon that goes from crispy to chewy as you work your way from crust to center.

Plus, this just happens to be gluten free and totally serves a crowd.  The next party you have, this needs to be on the menu.

Coconut Macaroon Pizza

Coconut Macaroon Pizza #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 servings

Ingredients

3 ½ cups shredded unsweetened coconut
¾ cup granulated sugar
3 large egg whites
1 tablespoon pure vanilla extract
½ cup hot fudge, homemade or store bought
1 cup apricot jam
½ cup toasted pecans
½ cup dried cherries

Instructions

  1. Preheat oven to 350 degrees F. line a baking sheet with parchment.
  2. In a large bowl, stir together coconut, sugar, egg whites, and vanilla. Pour onto the baking sheet and form into a disc about ¾ inch thick, pressing it down slightly. Bake for 12 minutes.
  3. Spread apricot jam in a thin layer on the pizza and return to the oven for about 5 minutes, until just starting to caramelize. Drizzle with warm hot fudge and sprinkle with pecans and cherries.
  4. Serve warm or cool completely on pan. Cookie may be store in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave 30-60 seconds.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Colleen of The Red Headed Baker for hosting!

Appetizers

Breakfast

Condiments

Desserts

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Guys, it’s time for a fun giveaway, but first let’s talk cookies.  Like some of the best cookies I’ve ever made.  Cookies that prove in a lot of cases more is better.

In these cookies, my favorite Flourless Almond Butter Cookies meet my favorite Flourless Peanut Butter Cookies to make giant super cookies.  Yeah, super cookies.  They’re a thing now.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

First, these cookies are a breeze to make.  No creaming or pulling out the stand mixer and dirtying a million dishes.  No chilling in the refrigerator waiting impatiently for the dough to be ready to be baked.  Measure, mix, scoop, bake.  I may have made these in the morning and ate them hot from the oven.  #sorrynotsorry #cookiesforbreakfast

Now let’s talk about why the combination of these two cookies that are totally craveable on their own makes them even better.  The almond butter cookies bake up flat and relatively crunchy while the peanut butter cookies puff and are super moist and rich.  Together, they make wonderful cookie babies.  That just happen to be gluten free!

Flourless Almond and Peanut Butter Cookies + Giveaway!

On the bottom is the crunchy almond cookie which bakes around the gooey peanut butter cookie.  Eat one before the other, eat them together, melt marshmallows on top.  Whatever you do, just make these cookies.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Now back to that super awesome giveaway.  My friends at Peanut Butter and Company are going to give one lucky reader 1 jar of Old Fashioned Smooth Peanut Butter and 1 jar of Bestie Almond Butter.  You will just love them.  Use them to make the cookies, awesome PBJs, or spread them on a banana or apple.

To enter the giveaway, answer the question: What’s your favorite cookie?

To earn additional entries:

Like Pies and Plots on Facebook

Follow Pies and Plots on Twitter

Follow Pies and Plots on Pinterest

Follow Pies and Plots on Instagram

Follow Pies and Plots on Bloglovin’

For each entry you must leave an entirely separate comment on the blog.  Each comment counts for 1 entry.

This giveaway is open to US residents only and ends on October 26, 2016 at 11:59 pm ET.

Good luck!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 Cookies

Ingredients

Almond Cookies
1 cup creamy almond butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup chocolate or carob chips
Peanut Butter Cookies
1 cup creamy peanut butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup Reese’s Pieces

Instructions

  1. Preheat the oven to 350 degrees F. line a baking sheet with parchment.
  2. Make the almond cookies. In a medium bowl, stir together almond butter, sugar, baking soda, vanilla, egg, and chocolate or carob chips. Set aside.
  3. Make the peanut butter cookies. In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, egg, and Reese’s Pieces.
  4. Take about 2 tablespoons of the almond butter mixture and about 2 tablespoons of the peanut butter mixture and smoosh them together. Place on the baking sheet with the almond butter cookie down and repeat with all the dough.
  5. Bake for about 20 minutes, until golden brown and mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave about 1 minute.
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Flourless Peanut Butter Bacon Cookies #SundaySupper

Flourless Peanut Butter Bacon Cookies

I used to be a bacon addict.  Weekend mornings meant Mom was either microwaving a batch or we were headed to McDonald’s for a fast food sandwich (always on a hamburger bun for me).

Then I went through a very odd phase where I ate bacon and a baked potato most nights for dinner.  Definitely not the healthiest time in my life.  Luckily it didn’t last long.

Flourless Peanut Butter Bacon Cookies

Now bacon isn’t among my favorite foods.  I enjoy it every now and then, typically not more than a couple times a year.  But when I saw this Sunday Supper’s theme of bacon, I knew I wanted to participate with a sweet and savory combo.

Peanut butter is one of those foods I crave and I thought it would pair really well with bacon.  I cooked up a pound of artisan bacon, though now I cook it in the oven instead of the microwave.  Mom and Dad ate most of it, but a fair portion was reserved for these cookies.  I also saved the bacon fat and roasted some sweet potato fries in it.  Best.  Decision.  Ever.

Flourless Peanut Butter Bacon Cookies

Back to the cookies though.  They are my all-time favorite, super peanut buttery, peanut butter lovers’ cookies.  These are naturally gluten free and have so much more peanut butter flavor than any other cookies out there.  Plus, they are a breeze to make.  No big mixers.  No chilling the dough.  Just cookies asap.

Flourless Peanut Butter Bacon Cookies

I amp up that peanut butter flavor with Reese’s Pieces.  And then there’s the bacon.  The bacon flavor permeates the entire cookie.  The crispy pieces are a great contrast to the super soft, slightly underbaked cookies.  Oh, and then the melty Reese’s Pieces take the cookies totally over the top.

Flourless Peanut Butter Bacon Cookies

I definitely recommend these hot from the oven or reheated in the microwave.  A mound of marshmallows on top is a great choice too.

I definitely see more bacon in my future, even if it’s just in these cookies.

Flourless Peanut Butter Bacon Cookies

Flourless Peanut Butter Bacon Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup Reese’s Pieces

½ cup crumbled crispy bacon

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and the egg until fully combined. Stir in the Reese’s Pieces and bacon.

Scoop approximately golf ball sized mounds of dough onto the cookie sheet. Bake about 20 minutes, until light golden brown, serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.

http://piesandplots.net/flourless-peanut-butter-bacon-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Cherry Walnut Biscotti #SundaySupper

Cherry Walnut Biscotti

Italian food has never really been my thing.  See the problem is I don’t like tomato sauce.  Like I can’t stand it.  The mere thought of it sends a chill down my spine.  I’m weird, I know.  This isn’t breaking news.

It’s one of those things that I just don’t get.  It makes no sense to me that people like this weird red sauce that smells funny.  But then again, I like kale, something my uncle suggested was only to be eaten as punishment the other day.

This means I’ve never had traditional pizza, lasagna, or spaghetti and meatballs.  I was on the “white pizza” bandwagon before it was a thing.  That’s right, I’m hip and weird 😉

Cherry Walnut Biscotti

Of course, I love fettucine Alfredo, but it’s not really something I eat much anymore, so my Italian food love is very limited.  Garlic bread, plain pasta, garlic bread.

Luckily, there are always Italian desserts.  Tiramisu is awesome, but I wanted to make something super shareable to bring to my friends at the dentist office.  Enter Cherry Walnut Biscotti.

I’ve eaten more than my fair share of biscotti over my life, but I had never made it until now.  Why did I wait so long?  This biscotti is super easy to whip together.  Then it is shaped into loaves, baked, sliced, and baked again.  That’s what makes biscotti … well biscotti.

Cherry Walnut Biscotti

The dried tart cherries and walnuts play so well together and are the perfect combination.  I also love how the end pieces of this biscotti are super crunchy, but the middle ones have just a little chew left.

While I’ll still be steering clear of tomato sauce, I will also be making this biscotti again and you should check it out too.

Cherry Walnut Biscotti

Cherry Walnut Biscotti #SundaySupper

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: About 3 dozen

Ingredients

1 stick unsalted butter, room temperature

1 cup granulated sugar

Zest of 1 orange

1 teaspoon pure vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup walnuts, coarsely chopped

½ cup dried tart cherries

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, cream butter, sugar, and orange zest until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and eggs until once again light and fluffy.

Stir in flour, baking powder, and salt. Fold in the walnuts and cherries.

Divide dough in half and shape into two long, flat logs on the baking sheet, flouring hands if the dough is sticky.

Bake for 30-35 minutes until starting to brown. Remove from the oven and let cool 5 minutes. Then slice the biscotti into about 1 inch thick cookies. Turn cut side up on the baking sheet. Bake for about an additional 15 minutes, until golden brown and mostly firm. Cookies will become crispier as they cool.

Cookies may be stored in an airtight container at room temperature for 1 week.

Notes

Recipe adapted from Anne Burrell

http://piesandplots.net/cherry-walnut-biscotti-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

White Chocolate Chip Cookies #SundaySupper

White Chocolate Chip Cookies

Eggs are a staple in my house.  I pretty much never eat them for breakfast anymore, unless they are in a baked good, but for dinner, they are my jam.

I eat them scrambled, hard boiled, soft boiled, poached, baked, even puffed into one of my famous one minute omelets.  I serve them with salads, roasted vegetables, tofu noodle pasta, and kale chips.

White Chocolate Chip Cookies

But we often forget about how important they are in baked goods.  Eggs are what give cakes structure, brownies that ooey gooey fudgy deliciousness, and keep cookies crunchy on the outside and soft and chewy inside.

Plus, you all know next weekend, I’m coloring eggs for Easter.  I got a marbleized coloring kit and I’m a little too excited about it.

So eggs are my kitchen hero, and they should totally be yours too.

White Chocolate Chip Cookies

As should these White Chocolate Chip Cookies.  The first thing you should know about these cookies is that they are amazing, surpassing all my cookie expectations.  The white chocolate shines through, but the depth of the brown sugar cookie is not overshadowed and made me go back for bite after bite.

The second thing that you should know about these cookies is that I baked most of them immediately after making the dough.  They weren’t the prettiest cookies.  You’ll see one on the top of the cookie stack in the photos.  They spread and ran together.  But they tasted the best.

White Chocolate Chip Cookies

I baked the remainder of the dough on the same pan after it had chilled in the refrigerator a few hours.  Those cookies were beautiful, but they didn’t taste as good, lacking the depth in flavor of the first batch.  Don’t get me wrong, they were still tasty, just not as good.

So you can choose your own baking adventure here, but I’d throw caution and looks to the wind and stick with baking them right after making.  It’s all about flavor for me.

White Chocolate Chip Cookies

White Chocolate Chip Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 2 dozen

Ingredients

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

½ teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon baking powder

2 ½ cups all-purpose flour

2 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream the butter and both kinds of sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the eggs and vanilla bean paste until once again light and fluffy.

Add the salt, baking soda, baking powder, and flour, and mix until just combined. Stir in the white chocolate chips until evenly distributed.

Roll dough into gold ball sized balls and place about 2 inches apart on the baking sheets. Bake for about 15 minutes, until golden brown, but still soft to the touch, especially in the center. Serve warm or cool completely on tray and store in an airtight container for up to 4 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/white-chocolate-chip-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies

Who’s excited for the Oscars tonight?  I certainly am.  Not only do I love movies, but I also have a great appreciation for those who work on them.  All it takes to make a movie great.  It really is something.  Plus, I know I will be at the Oscars one year soon.  Maybe 2018?  2017 seems like a lot of pressure.

I’ve actually seen all of the Best Picture nominees other than The Revenant.  And I was pleasantly surprised at the high caliber of these films.  They are truly the best films of the year, though I did really love Burnt.

It’s hard for me to pick a favorite.  The stories of The Big Short and Spotlight grabbed my attention since they are shockingly, heartbreakingly true.  Room is perhaps the most emotionally engrossing movie I have ever seen.  So much so in fact that I don’t know if I could watch it again.

Homemade Oatmeal Creme Pies

But really, I just love The Martian.  Love it.  One of my friends said she didn’t think it would be interesting and I told her it may be one of my favorite movies ever.  I can’t wait to watch it again.  It’s part exciting action movie, part captivating human story, part science fiction that makes me wonder how a writer could come up with such a complex, detailed story.

Most of the reason why I love it so much is Matt Damon.  You can’t help but cheer for him throughout every engrossing moment.  And his performance shows that while action and science fiction are great, it’s the humanity in a story that really grips us.

Really, though, no matter which movie wins, it’s cool with me.  Watching these movies has shown me what a truly excellent cinematic experience is.  What movie do you want to win?

Homemade Oatmeal Creme Pies

Of course, you’ll need something to eat while you watch the Oscars.  So I present Homemade Oatmeal Creme Pies.  They may quite fit with today’s Sunday Supper pie theme, but they are technically pies … it says so on the label.

I’ve actually never had a real Oatmeal Creme Pie, so I can’t compare these to the original, but I can tell you they are crazy good.  When I was making them, taking pictures of them, wrapping them to freeze, packing them for Dad’s lunch, I kept taking taste after taste.

The soft, chewy, slightly crispy cookies are perhaps the best oatmeal cookies I’ve ever had.  And sandwiched with vanilla bean buttercream, while these are simply irresistible.  Enjoy one while you watch the Oscars and some movies!

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 sandwiches

Ingredients

Oatmeal Cookies

2 ½ sticks unsalted butter, room temperature

1 cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups quick cooking oats

Filling

1 stick unsalted butter, room temperature

2 ½ - 3 cups confectioners’ sugar

2 teaspoons vanilla bean paste

2 tablespoons milk (I used almond, use what you love)

Instructions

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.

Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.

Scoop the dough using a small ice cream scoop, about 1 ½ - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.

Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners’ sugar. It is best to add the sugar slowly so it doesn’t make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Notes

Recipe adapted from Kevin and Amanda

http://piesandplots.net/homemade-oatmeal-creme-pies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Coffee Cake Cookies #Cookielicious

Coffee Cake Cookies

Now that Thanksgiving has come and gone, it’s time to officially start the holiday baking season. What are you looking forward to baking? Maybe family favorites that you’ve made for years. Or some new and exciting recipes. Better yet, maybe you are planning to whip up some of each.

There is just something about the holidays that makes me want to bake. Somehow amid all the craziness, the parties, the shopping, the traveling, there is nothing more satisfying than whipping up cake batter or cookie dough and turning on the oven.

Coffee Cake Cookies

Coffee Cake Cookies

Maybe it’s the stress relief of beating sugar and butter into fluffy goodness. Or the intoxicating smell that can never really be replicated by a candle even if we wish it could. Then again, maybe it’s just the taste of the treat when it’s all done that instantly makes us smile.

Whatever the reason you bake, whether you do it for a party, gifts, or just a midnight snack while you’re doing a bit of online shopping, be sure to heat up that oven a few times this season.

Coffee Cake Cookies

Especially if you are making these Coffee Cake Cookies. What’s the best part of coffee cake? The crumbs, right? These cookies pretty much taste like a giant coffee cake crumb. It really doesn’t get better than that.

These are easy to make and so fun because they are different. In a season of decorated sugar cookies and gingerbread men, these will stand out from the crowd and be the first to disappear. They melt in your mouth and have a light cinnamon flavor. These will be filling my oven again soon!

Coffee Cake Cookies

Coffee Cake Cookies #Cookielicious

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 20 cookies

Ingredients

Crumbs

1 stick unsalted butter, melted

1/3 cup packed light brown sugar

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1 2/3 cups all-purpose flour

Cookies

2 teaspoons baking powder

½ teaspoon kosher salt

3 ½ cups all-purpose flour

3 teaspoons ground cinnamon

10 tablespoons unsalted butter, room temperature

1/3 cup shortening, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

Make the crumbs. In a medium bowl, stir together butter, sugars, cinnamon, salt, and flour. Put in the refrigerator while you prepare the cookies.

Make the cookies. In a medium bowl, stir together baking powder, salt, flour, and cinnamon. In a large bowl, cream butter, shortening, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.

Add the flour and mix until just combined. Scoop or spoon batter into about 3 tablespoon sized balls. Make an indentation in each cookie. Top with as many of the crumbs as you can get on the cookies.

Bake for 12-15 minutes until set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/coffee-cake-cookies-cookielicious/

Don’t forget to check out all the other cookie offerings!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

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