cadbury creme egg chocolate chip cookies

03/24/2013 by · 1 Comment

Perfectly chewy two-bite chocolate chip cookies + mini cadbury creme eggs = these blissful little Easter treats!

Oh my goodness, Annalise.  Enough, with the chocolate chip cookies already!  Right?!

I know, I know…  I’ve been on a chocolate chip cookie kick lately.  But this is the last one for now.  Maybe.

I really just made these because I needed something easter-y in my life, I love cadbury creme eggs, and… I knew this would make my boys so happy!

We are in this state right now of trying to figure out and establish traditions in our family.  Our kids are at the age where they are really starting to notice the little things and I want to establish special traditions now that we can carry on throughout their childhoods.

The only real traditions we have established for Easter so far are the usual – Easter basket in the morning, cute outfits for church, and a ham for dinner.

Most of my family traditions growing up don’t fit our now-life, so I am really struggling to figure out what our own traditions should be.

Growing up, my big Norwegian family was my life, and our routines and traditions are what I thrived on.  Tradition is a word that I just love.  To me, it means life, love, joy, comfort, togetherness, history, memories & most of all… family.

I love getting to blend Andrew & my stories together into this new, beautiful little family of ours.  And I just can’t wat to see what and how these traditions shape and comfort my kids as they grow!

Do you have special Easter traditions?  I would love to hear them!

Happy Easter week friends!

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cadbury creme egg chocolate chip cookies

Ingredients

  • 2 cups + 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted and slightly cooled
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1-2 packages mini cadbury creme eggs, carefully cut in half

Directions

In a small bowl, whisk together the flour, baking soda & salt; Set aside.

In your mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth.

Beat in the flour mixture until just combined and then stir in the chocolate chips.

Place the dough in the fridge to chill for about 30 minutes while you preheat the oven to 350ºF and line some baking sheets with parchment.

Scoop tablespoons of dough onto parchment-lined cookie sheets, allowing plenty of space in between cookies on the sheets so that they have room to spread.

Bake for 8-12 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.

Immediately after taking each sheet of the cookies out of the oven, press a creme egg half, sunny side up, into the top of the cookie.

Leave the cookies on the sheets for a few minutes, until they have firmed up enough to lift off the pans, and then transfer them to a cooling rack.

Enjoy as many as you want warm and freeze the leftovers!!

http://sweetannas.com/2013/03/cadbury-creme-egg-chocolate-chip-cookies.html

 

Filed Under: recipes, recipes - cookies and bars, recipes - dessert, recipes - desserts, recipes - freezer, recipes - holiday, recipes - kids, recipes - make ahead ·

dark chocolate almond shortbread hearts

02/13/2013 by · 1 Comment

Are you a procrastinator like me?  Do you want to make something fun and easy for Valentine’s Day tomorrow that you probably already have all the ingredients for and can whip up in just a few minutes?

These delicious, cute little cookies are the perfect last-minute V-day treat!  I whipped up two batches yesterday in practically no time and the kids had so much fun helping me with these.

If you’re not a huge almond fan, you can substitute pure vanilla extract, but I absolutely adore almond flavoring.  I have never met an almond treat I didn’t like!

I especially love that these cut-out cookies don’t require any chilling time and keep their shape beautifully.  I pretty much despise most roll-out sugar cookies for their finickiness (is that  even a word?!) and these have none of that frustration.

Also, they are loaded with butter, which is never a bad thing in my book!

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dark chocolate almond shortbread hearts

Ingredients

  • 1 cup butter, cold
  • 3/4 cup powdered sugar
  • 2 teaspoons pure almond extract
  • 1 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 cup dark chocolate chips
  • 1 tablespoon vegetable or canola oil

Directions

Preheat the oven to 325ºF. Line 2 baking sheets with parchment-paper and set aside.

In a large mixing bowl, cream together the butter, sugar and almond until smooth and fluffy.

In a smaller bowl, whisk together the flour, cornstarch, baking powder and salt. Mix the dry ingredients into the creamed butter a little bit at a time until the dough is well mixed and just starts to clump together and pull away from the sides of the bowl.

Dump the dough out onto a lightly floured surface and pat into a round, flat disk. Roll the dough out with a lightly floured rolling pin to about 1/4" thick and cut into hearts with a 3" or bigger heart-shaped cookie cutter.

Place the cut out hearts onto the parchment-lined baking sheets, about an inch apart, re-roll the dough scraps and cut a few more hearts.

Bake for 20 minutes, until the cookies are lightly golden around the edges. Cool completely before frosting.

In a small bowl, microwave the chocolate chips and oil together, stirring well every 30 seconds until smooth. Spread the melted chocolate on one half of each heart cookie and let cool completely before storing.

http://sweetannas.com/2013/02/dark-chocolate-almond-shortbread-hearts.html

 

Filed Under: recipes, recipes - cookies and bars, recipes - dessert, recipes - desserts, recipes - gifts, recipes - holiday, recipes - kids, recipes - make ahead, recipes - toddlers ·

hawaiian oatmeal skillet cookie

12/18/2012 by · 1 Comment

My Grandma B was known for her cookies.  Chocolate Chip, Sandbakkelse, Hawaiian Oatmeal “Grandpa Cookies”, Molasses Crinkles, Double Chocolate Chip…  all recipes she could practically make in her sleep!

She would bake for anyone and everyone…  I rarely remember a day being at her house without cookies being baked.

My favorites were her Hawaiian Oatmeal cookies.  We called them Grandpa Cookies because they were my Grandpa’s favorite and he ate them pretty much every day.

Sometimes he would even pour a bowl of Cheerios, top it with milk, put a few Grandpa Cookies on top and a scoop of vanilla ice cream!  One of these days I will have to try that.

I love making Grandpa Cookies for my family, but with sweet little Maren in my arms most of the time, I needed to find a way to eliminate the time consuming scooping/baking/cooling process.

I had so much fun making skillet cookies in my new cast iron skillet a few weeks ago, so I decided to try to adapt my favorite Hawaiian Oatmeal cookies into a skillet cookie…  & what a great compromise!

All the taste, aroma and memories of delicious Grandpa cookies, in a quick and easy bar cookie form.  Now I can start making these every week like Grandma did!  :o)

Print
hawaiian oatmeal skillet cookie

Ingredients

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups old-fashioned rolled oats
  • 2 cups sweetened, flaked coconut
  • 2 1/4 cups flour

Directions

Preheat the oven to 375ºF. Grease a 10" or 12" cast iron skillet (or a 9x9" glass baking dish).

In a large mixer bowl, cream together the butter and sugars until light and fluffy... 3-5 minutes.

Beat in the eggs, vanilla & salt until smooth. Beat in the baking soda.

Mix in the oats and coconut until well combined. Stir in the flour until just evenly mixed.

Press the dough evenly into the prepared pan and bake for 30-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out almost clean.

http://sweetannas.com/2012/12/hawaiian-oatmeal-skillet-cooki.html

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