It is Girl Scout Cookie season! This is one of my favorite times of the year. I used to be a Girl Scout and if I had a daughter she would be one, too. I waited patiently for the cookies to go on sale, go the intel on where they would be sold by asking in our town’s Facebook group, then went and made my move. To the Grocery store I ran and bought a stack of cookie boxes for recipes and snacks.
I swear those boxes get more expensive by the year. I am pretty sure they were only $2.00 back when I sold them. Those were the good old days, when we got to go door to door around the block guilting neighbors into buying our wares instead of kids having to get their parents to guilt their co-workers into buying fundraiser goods or cookies. Then again I don’t think anyone ever has been forced to buy cookies. Everyone loves them.
Everyone also has their favorite cookie. Mine are Samoas. I think they are called Caramel De Lights now or some such nonsense, but they are still Samoas to me. My husband’s favorite are the Peanut Butter Patties. The boys have yet to meet a cookie they didn’t love, and I am not sure of their favorites. I am pretty sure it is not the Samoas because I don’t share them, and it is possible they have never had one.
I have made copycat Paleo Thin Mints before, but for this recipe I used the real thing. You will need about a box for this recipe. They come 32 to a box (or at least this year do), and I used 20 in the crust, 5 for the topping and 5 to be mixed into the cheesecake batter. I bought 2 boxes and I am glad I did because I was munching on cookies as I was cooking. Sooo good.
- 1 box of Thin Mints
- 3 tablespoons melted butter
- 3 8 ounce packs of cream cheese
- 1 cup sugar
- 1 tablespoon mint extract
- 3 eggs
- Preheat the oven to 350F. Using a food processor or Nutribullet, puree 20 Thin Mints into sand-like granules. Mix the Thin Mints with the melted butter until fully blended, then press the "crust" mix into the bottom of a 9 inch springform pan.
- On high speed, mix the cream cheese and sugar together until all cream cheese lumps are gone. Add in the mint extract and eggs, and beat on medium speed for 3-5 minutes until creamy.
- Puree 10 more Thin Mints the same way as you did the original 20. Pour half of the Thin Mint crumbs into the cheesecake batter and mix until just combined.
- Pour the batter into the pan and sprinkle the remaining Thin Mint crumbs on top. Bake for 45-55 minutes and then remove from the oven.
- Refrigerate for 4 hours before removing the sides of your pan.
*This post may contain affiliate links*
Christmas is over! I survived, somehow, did you? There is a mountain of trash and a mountain of toys, and my three children are somewhere under the mountain of toys. We may need to buy a new house because all this is not filling in the already stuffed playroom. The joy of having three children, right? Much like Halloween, we are also left with a surplus of candy to use up. I plan on making Peeps Play Doh with the Christmas Peeps, and I made these Chocolate Almond Butter Oatmeal Cookies with some of our M&Ms. We not only got some in the stockings, but when Santa drove around town this is what he gave the children. M&Ms everywhere.
I made this batch before Christmas (as you may know if you follow on Instagram) but I will be making more in a few days once I can get the house back in order. What I like about this recipe is that it can be dug out and made anytime of the year. The cookies might not be green and red but there are M&Ms year round. I make this mainly with the holiday M&Ms so they will be pink and red in February, green in March, pastel for Easter, etc. Clearly the M&Ms don’t have to be holiday ones for the recipe to work, but I don’t buy M&Ms normally.
I also want to point out my new cooling wire racks, because this was my first time using them since I ordered them and I am in love! It is a Wilton 3-Tier Cooling Rack, and it can easily be stacked like I have it or set side by side. It is awesome. I saw my mom’s friend using one and had to get one for myself. I was in need of a new wire rack, anyway, and this makes cooling my cookies so much better by taking up less space in the kitchen.
- 2 sticks room temperature butter
- ½ cup sugar
- 1 cup brown sugar
- 1 cup almond butter
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup M&Ms
- 2 cups steel cut oats
- 2½ cups flour
- 1 teaspoon baking soda
- Preheat the oven to 350F. Cream the butter and sugars together in a large bowl.
- Once butter/sugar blend is creamy, add in the 2 eggs, vanilla, almond butter, and M&Ms and beat for 2 minutes.
- In a separate bowl, combine the steel cut oats, flour, and baking soda. Slowly add to the butter blend, continuting to mix until fully blended.
- Drop by tablespoonfuls onto cookie sheets lined with parchment. Bake 12 minutes.
*I received a product to facilitate this review. All opinions are my own.*
I broke out the hot chocolate last week for the first time of the season. It got cold and the toddler had been playing outside. At the time, I was baking cookies and was struck with the inspiration to turn his hot chocolate into a cookie. It sounded like two yummy worlds colliding, and I had single serve packs from Sippity to use up. I usually make my own hot chocolate instead of instant hot chocolate, but with flavors like Pumpkin Spice or Chocolate Cinnamon, how could I resist?
I was going for a hot chocolate like chocolate chip cookie flavor and succeeded. The Chocolate Peppermint and Plain Chocolate flavors of the Sippity Hot Chocolate were perfect additions to this. The Chocolate Peppermint added just a hint of minty flavor, while the Chocolate complimented the chocolate chips wonderfully.
Southwest Beverages (the makers of Sippity instant hot chocolate) also makes a Kemosabe flavored instant coffee line. The coffee was a little weak but it was also instant which I never find to be fast enough. I enjoyed drinking it at night, mixed with the Sippity hot chocolate for a smooth yummy treat. The Irish Coffee was my favorite, while my husband loved the Hazelnut. Scroll past the recipe to enter to win your own boxes to try out!
find great Sippity recipes: ebook submit recipe
- 1 cup of butter
- 1 cup sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 cup instant hot chocolate
- 1 teaspoon salt
- 1¼ teaspoon baking soda
- 1 cup dark chocolate chips
- ½ bag mini marshmallows
- Mix the room temperature butter, sugar and brown sugar together in a large bowl.
- Add the eggs and vanilla into the sugar mix, then add in the dry ingredients one at a time until fully blended.
- Hand mix in the chocolate chips. Refrigerate dough for an hour.
- Preheat oven to 350F. Plop dough by the tablespoon-ful onto a greased cookie sheet.
- Bake 10 minutes, pull cookies out and add marshmallows to top, and bake an additional 2 minutes.
- Let cookies cool 5-10 minutes before transferring to a wire rack.
This recipe was inspired courtesy of the local farm stand we buy our fruits and veggies from. We live in New Jersey which is the garden state, so while there is no shortage of farm stands, cheyennes roadside market is by far my favorite. Its about 20 minutes from me but worth the drive. Their fruit is always fresh (or 50% off if its going to turn within a day or two) and delicious. They have pumpkin picking which costs much less than a more famous farm nearby, and is even more fun. This year after a voting contest their theme was despicable me. The hay bales were minions 🙂
Anyhow, I follow their facebook page and when I saw their recipe for using up extra chocolate (is there such a thing?) I thought it was a brilliant idea. Even though Jacob decided he would rather hang out and hand out candy so only Keith collected, we ended up with an obscene amount. Paul is trying to be paleo (although I see him sneaking the candy when he thinks I’m not looking), I really dont give the boys candy often, and I’m trying not to gain 800 pounds this pregnancy. What to do with it all was a question I had. Once I tasted this recipe I knew it was perfect. It would get rid of candy, or at least a portion of it, and I’d rather have the boys eat a cookie and be done than a whole chocolate bar.
- 15 fun sized candies
- 3 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup sugar
- 2 sticks butter
- 1 tsp vanilla
- 2 eggs
- preheat oven to 350f. unwrap the 15 candies and chop into small pieces. use a variety of candy for different textures and tastes in each bite!
- in a different bowl, combine flour, baking soda and baking powder. set aside.
- cream butter and sugar, then add in eggs and vanilla. slowly add flour mixture.
- hand mix the candy into the batter and then refrigerate for 15 minutes.
- scoop tablespoonfuls onto ungreased cookie sheets. bake 6-8 minutes until edges brown. remove to a wire rack to cool.
*i received a product to facilitate this review. all opinions are my own and no compensation was received.this post may contain affiliate links*
How much do I love peanut butter? Give me a jar and a spoon and I call that a meal. Flavored peanut butter? OMG I’ve died and gone to heaven. pb crave takes regular old peanut butter and gives it a new twist with four amazing flavors. With choices like razzle dazzle, cookie nookie, coco bananas and choco choco its so amazing I cant simply do a review and giveaway. I’m doing a peanut butter miniseries ending with a giveaway!
For day one I’m focusing on the cookie nookie flavor. Chocolate chips, cookie dough and honey in my peanut butter? Yes! I’ve been walking around for two days slowly eating the jar spoonful by spoonful. Some even made it to an apple and a sandwich. I decided to make cookies with it to test its baking quality before I ate it all!
- 1 cup cookie nookie peanut butter
- 1 cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 350f and grease cookie sheets. Combine all ingredients in a large bowl and mix until creamy.
- Place 1 inch balls of the dough 2 inches apart on the cookie sheet. Using a fork, make criss-crosses by pressing down on the tops of the balls.
- Bake for 8-10 minutes.
I cannot live without my coffee. Forget not being able to function without it, I think I would cease to live. I used to drink more coffee and then cut down when pregnant, but eventually I return to my pre baby intake. I have heard from some people that their babies react to coffee or caffeine and they need to cut it out while they breast feed. Lucky for me, none of my babies had reactions. I should say lucky for all of us, because as each baby has arrived, my need for coffee has increased. I am just not human until I sit and have a few sips. After completing my Whole 30 a few motnhs ago, I continued to drink my coffee black. It may not be as decadent as with cream and sugar, but I realized there is no need for all the extra sugar my coffee caused to creep in my diet. Of course I still grab Starbucks on occasion for a treat, but that is a totally different ball game.
I also love cookies. Most people do. After making a batch last week of my apple butter snickerdoodles, my husband has been craving more in the cookie department. Cookies and coffee. Perfect together. I have put coffee in my dinner recipes, and in my smoothies, so why not in my cupcakes? The white chocolate is what really makes these cookies perfect. They add the right amount of sweetness and cream to go with the light coffee flavor. They actually do go great with coffee, but don’t tell the toddler Mommy was eating cookies for breakfast. I told him cookies weren’t breakfast food when he asked!
- 1½ cups of oats
- 1 cup 1 tablespoon flour
- 2 tablespoons ground coffee
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks butter
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- Mix all dry ingredients together oats, flour, coffee, baking soda, salt and sugars in a large bowl.
- In a medium size bowl, whisk together the egg, egg yolk, room temperature butter, and vanilla extract.
- Slowly pour the wet ingredient mix into the dry ingredient mix, stirring well.
- hand mix in the chocolate chips until just combined. Chill cookie dough for at least an hour.
- Preheat oven to 350F.
- Plop chilled dough onto greased cookie sheets by the tablespoonful 2 inches apart.
- Bake in preheated oven for 12-15 minutes.
- Cool before eating.
Last year I was lucky enough to be introduced to YumEarth candies, the organic candy made using only fruit extracts and without high fructose corn syrup, artificial dyes, gluten. peanuts, or tree nuts. These are a dream come true now that I not only have a bigger kid, but also have a toddler who just discovered candy recently. Like most small ones, he is obsessed. While I would love to just ban candy in general, My husband and I also have a sweet tooth so I opt to buy candy that is as healthy as possible.
I of course was not thinking of the dates and agreed to review the candy (organic pops, fruit snacks, gummy bears, and sour beans) and offer a giveaway for the same right after Halloween. Obviously not a smart move adding bags of candy to an already huge candy stash, so I decided to try to do what I usually do with extra goodies: bake with them. I have a surplus of flour at the moment, so cookies won out.
To make the cookies I made a basic cookie like I would use for a thumbprint type cookie, but instead of the thumbprint of jam i pressed the fruit snacks into the cookie 2 minutes before they were done baking. Each of the snacks are shaped like the fruit they represent, and I used two of the same fruit on each cookie. You can use different flavored fruit snacks for a variety of flavors; I just like them to match.
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1½ teaspoon vanilla
- 1½ cup flour
- 1½ teaspoon baking powder
- ⅛ teaspoon salt
- assorted YumEarth fruit snacks
- Preheat oven to 375F. In a large bowl, mix the butter and brown sugar together until creamy.
- Add in the vanilla, salt, baking powder and egg. Mix well.
- Slowly add in the flour, scraping batter from the sides of the bowl as needed.
- Scoop by the tablespoonful onto a lined cookie sheet. Bake for 8 minutes.
- Pull cookies out of the oven and gently press 2 fruit snacks into the center of each cookie. Return to the oven for an additional 2 minutes.
- Let cool 5 minutes before transferring to a wire rack until completely cooled.
I love baklava, the sweet gooey honey and walnut dessert from the Mediterranean. Typically it involves shoeets of phyllo, and the phyllo I find always hates me. I need to go shopping in a more diverse area because the last two times I bought the phyllo local it was dry and hard to work with. Even on a good day phyllo is tempermental, but it was exceptionally bad. I didn’t want bad phyllo to prevent me from enjoying my decadent dessert, so I did what I do best and made it into a cookie.
My toddler helped me make these, as usual. Luckily he disappeared downstairs to the play room halfway through the procedure so he missed me licking the mixer clean. We tried something new with this recipe and used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. We don’t have any sensitivities in the family, but I do bake for play dates and have a few upcoming cookie exchanges to bake for. It is nice to have a gluten free flour that tastes exactly the same as regular flour, and can be substituted at 1 to 1. When I use this I can bake the recipes I already have, and not need to worry about finding special gluten free recipes for my cakes, brownies, cookies, or muffins.
I didn’t tell my husband what type of cookies these were, simply because he didn’t ask. This morning as he was packing up some to bring to work (that’s where all my cookies disappear to!) he said they tasted like baklava, and asked what kind they were. Proud moment here, when your Greek husband tells you that your Greek themed cookies tasted exactly how they were supposed to!
I do need to warn you to feed these before, not after, bath time.The glaze never solidifies fully, and being honey based is sticky. My poor baby, who didn’t even get a cookie, was a sticky mess from the toddler eating cookies and then walking over to give the baby kisses. Bath time for all!
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2½ sticks butter
- 2 cups walnuts
- ⅔ cup honey
- 2 tablespoons vanilla extract
- 3 tablespoons butter
- 1½ teaspoons lemon juice
- 1 teaspoon cinnamon
- Preheat oven to 350F. Cream the sugar and butter together. Add in the egg and vanilla.
- In a large bowl, sift together the flour, cinnamon, baking soda,salt and baking powder together. Slowly add in batches to the wet mix.
- Use a food processor or nutribullet to chop the walnuts fine. Add to the cookie dough.
- Plop by the tablespoon onto parchment lined baking sheets and bake for 10 minutes.
- Allow cookies to cool for a few minutes before transferring to wire racks to finish cooling. In the meantime, make your glaze.
- Add all the glaze ingredients together in a small pot over medium heat. Simmer for 10-15, then remove from heat and allow to cool for another 5-10 minutes.
- Pour glaze over cookies and add extra walnuts if wanted.
Monday 24th November
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Wednesday 26th November
Friday group link party – party starts at 6 am eastern time.