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Easy Daisy Cookies!

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Daisy Cookies6

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies! 

These are less recipe and more edible craft project- and they are SO fun! ūüôā I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

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Daisy Cookies

Here is how we made them: (printable recipe)

INGREDIENTS:

  • 1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
  • 1 box of Nilla wafers
  • Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
  • Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

  • Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
  • Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.¬†
  • Pull bottom of cookie¬†along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
  • Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

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  • Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

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  • Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
  • Allow cookie to harden up before serving.
  • Enjoy!

Daisy Cookies

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an egg ūüôā Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ¬†~r

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Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

Flower Pot OreosChocolate cut-out cookiesSugar cookie cut-outsM&M flower bouquet!!!

 

Key Lime Layer Cookies

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Key Lime Cookies

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Key Lime Cookies

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

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Here’s how we made them: (printable recipe)

INGREDIENTS: (makes 20 cookies)

  • 3/4 cup of key lime juice (I squeezed ’em!)
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1 package of Oreo Thins in vanilla
  • 1 bag of Wilton’s Candy Melts in white
  • Colored sugar (if desired for decorating)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine lime juice, condensed milk and egg together in a small mixing bowl.
  • Pour into a small baking dish and bake for 20 minutes.
  • Spoon¬†into a cool bowl and chill in freezer for 30 minutes to cool.
  • While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
  • After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
  • Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

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  • Gently slide this baking sheet into the freezer and freeze for 1 hour.
  • Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
  • Take chilled cookie and place¬†it into melted chocolate. Quickly spoon over the top and sides.
  • Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
  • Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
  • Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up.¬†
  • Enjoy!

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My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!! ¬†~r

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Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

Key Lime PieKey Lime CakeKey Lime Cupcakes!Key Lime Tartlets

10 Fun Dessert Recipes for Father’s Day!

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Golf Cupcakes!!!!

Father’s Day is upon us! I love this day. I have such a great dad- he is adventurous, wise, funny and so much fun to spend time with. I’ve created many recipes here at Easybaked on his behalf, and thought I would gather them all into one little post for you!

Dads come in all varieties with all sorts of interests and hobbies. If your dad is a golfer, try the Hole-in-one Cupcakes pictured above. They use a Lindt chocolate truffle as a golf ball- which is cute and SO yummy eaten with that cupcake!

If your dad is the grill-master of your family, you might make him BBQ Cupcakes– or Hamburger Cookies– or maybe both!

BBQ Grill Cupcakes!!

Hamburger Cookie!

He loves football??? Hopefully he loves the Green Bay Packers… the only team truly worth cheering for….!

Make him delicious dark chocolate Football Cookies, fun little First Down Oreo Pops, OR Cheesehead Cupcakes (Go Packers!) At the very least you can entertain him with stories of how you use your tire pressure gauge with that last recipe…

Chocolate Football Cookies!

 

Football Field Oreo Pops

 

Cheesehead Cupcakes!!!!!

Maybe your dad is a foodie. He loves his bacon and doughnuts! We’ve got both of those covered! Our Pancake and Bacon Cupcakes¬†are actually incredibly delicious! I was skeptical- and I¬†made them- but they got five stars in my book! We also have some pretty amazing Doughnut Cupcakes– that actually taste like doughnuts!

Pancake Cupcakes!!!!

 

Cream filled doughnut cupcake

Finally, for the fisherman fathers out there….. Fishing Bobber Cupcakes– that use Lindt Truffles as an adorable bobber on waves of blue icing- and Fishing Pond Cupcakes– stocked with little goldfish crackers!

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That makes 10 incredibly fun, unique and delicious recipes! But I need to add one more… in honor of my dad, who spent his life working in a medical laboratory and literally spent an hour this morning over breakfast telling me all the horrible things they used to have to mouth-pipette back when he started in the profession in the 1960’s… (like formaldehyde… as one of the less nasty things…)

For you dad…(and all scientist dads out there!) Toxic Sludge Cupcakes!¬†These are unbelievable delicious… that green goo is white chocolate pudding and it is SO good inside these cupcakes… makes me smile ūüôā

Toxic Slime-filled Cupcakes!

Happy Father’s Day! I hope you have a chance to bake some sweet treats to celebrate your dad this weekend! ¬†~r

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Dad and my sweet puppy this morning **smile**

Some of my dad’s other favorites through the years:

Pecan Pie CupcakesKey Lime Cupcakes!Caramel Fudge Brownies!!frozen s'more cups

Caramel Oatmeal Bars

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Caramel Oatmeal Bars!

What could be better than oatmeal cookies with chocolate chips? This. This could be better, because we baked them in bars and added caramel. And we all know that caramel makes everything better.

Think “gooey”. Think “rich”. Think “this has oatmeal in it which makes it¬†almost healthy”. Emphasis on almost.

Healthy these are not. But delicious? Yes!

Caramel Oatmeal Bars

Here’s how we made them: (printable recipe)

INGREDIENTS:

  • 1 c. margarine
  • 1 c. brown sugar (packed)
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
  • 2 cups of chocolate chips¬†
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) of sweetened condensed milk
  • 1 stick (1/2 cup) of butter

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Spray a 9×13 cake pan with non-stick spray
  • Beat margarine and sugars together in a large mixing bowl until creamy- and yes, I use margarine here- not butter.
  • Blend in eggs and vanilla
  • Add flour, soda and salt to cream mixture and beat well
  • Stir in oats and chocolate chips
  • Mix until well combined and press a little less than 1/2 of batter into pan.
  • Bake at 350 degrees for 10-12 minutes.
  • While this bakes, combine caramels, condensed milk and butter in a saucepan and heat (stirring constantly) until caramels are completely melted.
  • Remove cake from oven and pour caramel over the top. Try to keep it away from the edges of the pan. You won’t be able to do this perfectly, but it is the caramel that sticks to the pan when you go to cut it later.
  • Spoon remaining batter over the top of the caramel and bake for an additional 25- 30 minutes- until browned on the top and not “jiggly” in the middle when the pan is moved.¬†
  • Cool completely before cutting. It is easiest to cut after it is even chilled a little bit, and I kept these refrigerated until serving.
  • Enjoy!

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My thoughts: These are RICH, gooey, happy cookie bars. Cut them small, as they will fill you up fast! I hope you get a chance to try them!  ~r

Other cookie and brownie bars here on easybaked:

Peppermint marshmallow crunch barsCandy Corn Peanut Bars!!Caramel Oreo Brownie BarCookie Dough Brownie

Cookie Monster Oreos!!!!!

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Cookie Monster Oreos

Turn your cookies into Cookie Monsters with these adorable Oreo treats!

So, Valentine’s Day happened last month, and I have started a tradition of making my Oreo Prince Charming Frogs as little Valentines for friends and family. As I was popping little red M&Ms into like 100 little frog “mouths”, it suddenly occurred to me that they looked a little like Cookie Monster. I brainstormed for a cute¬†little cookie, got myself some blue candy melts, and had¬†so much fun making these little guys this week!!!!!

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Ah….so cute and fun! I gave them as gifts to as many kids as I could… and the smiles…. ūüôā You need to try these…!!!!!!

Here’s how we put them together (I took pictures as I went!)

INGREDIENTS: (makes 24-28 cookies)

  • One package of Double Stuff Oreos (you need that wide opening to fit a mini-cookie!)
  • One bag of Wilton’s Candy Melts in royal blue
  • Candy eyes
  • Royal Blue decorating sugar (I had such a time finding this- I wanted blue jimmies, but settled on these sugar crystals from CK Products.)
  • A box of Cookie Crisp cereal.
  • Several drinking straws.

DIRECTIONS:

  • Place Candy eyes, and about 24-28 pieces of cookie cereal into two small bowls.¬†
  • Place parchment paper over flat working surface.
  • Melt Candy Melts in microwave in 30 second increments, stirring between until melted and smooth.
  • Dip Oreo in melts and use a fork to lift out. Tap firmly against side of bowl to remove excess candy and slide along bowl edge as you remove it.
  • Gently slide covered Oreo onto parchment paper. Immediately sprinkle with sugar, and place eyes (a tweezer helps with this).

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  • Place a piece of cookie cereal in “mouth”. You may need to wait a little bit until the melts harden up a bit and get sticky. I found that a drinking straw placed in front of each one helped hold the cookie in place until it hardened.

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  • Allow little monsters to harden and then share them with anyone who needs a smile ūüôā

Cookie Monster Oreos4

My thoughts: SO. FUN. I really loved making these and sharing them. I packaged them up in little cello bags that I got at Michaels, and I made stickers for the back using Avery square labels (#22806). I will attach the pdf for these here. Be sure when you print them on these labels to print them as “actual size”. ¬†Sometimes printers will automatically shrink an image to fit a page better, and if you let it do that they won’t line up with the stickers. I also tied up a few bags of just cookie cereal to go along with them. It was really fun.

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The perfect finishing touch!  Enjoy these dear readers!!!!!!  ~r

Other desserts for the Cookie Monster in you! (Click on a photo to see the recipe)

Chocolate chip cookies!!!Mini chocolate chip cookie cheesecakesChocolate Chip Oatmeal CookiesMini Cookie Dough Cheesecake

 

Spiderweb Cookies

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Spiderweb Cookies1

Delicious sugar cookies covered in chocolate spiders and webs. Too cute to be scary!

I’m on a spider kick for Halloween. I’ve had some decently horrifying experiences with spiders at my house this fall, so when I think scary- this is it! My last post featured them on cupcakes and this week it’s cookies. These are delicious, easy, and so much fun to put together!

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Here’s how I made them: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon cinnamon
  • 2 bags of Wilton’s Candy Melts in whatever colors you choose (I used orange and purple)
  • 1 bag of Wilton’s Candy Melts in dark chocolate
  • Vanilla Wafers
  • Candy eyes

DIRECTIONS:

  • Make spider “faces” first so they have time to harden up. Melt chocolate candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Dip vanilla wafers entirely in the melted chocolate until coated. Remove using a fork, tap against side of bowl and slide bottom along edge.
  • Place on parchment paper and place 2 eyes on each. Allow these to harden completely. Save excess chocolate to use for web on cookies.

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  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut into spider webs with a cookie cutter (I used this one– totally got it at Wal Mart)
  • Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 10-12 minutes.
  • Slide baked cookies and parchment paper together onto a counter to cool completely.
  • Re-melt the chocolate candy melts and spoon them into a small zip-top bag.¬†
  • Melt colored candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Place cookie on a baking rack that has been set over a plate and spoon melted candy over the top of the cookie, spreading it to the edges and over. Use a fork to lift cookie, tap excess off and slide onto parchment paper.
  • Take bag of melted dark chocolate and clip a corner off. Pipe a swirl of chocolate onto the still- melted candy on the cookie and immediately pull line through this from the center out using a toothpick or skewer.
  • Set a spider “face” in the center of the cookie and allow everything to harden up.
  • Enjoy!

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Aren’t they cute?????

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My thoughts: These really are fun and delicious. It takes a little time and patience to cover the basic cookie in the candy melts- but I love how the color goes all the way over the edge! Since these harden up, they are perfect to make ahead and tie up in cello bags for fall parties. Enjoy!!!! ~r

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Other fun fall recipes to try: (click on a photo to be taken to a recipe)

Pumpkin Guts Dessert!Halloween Swirl Cookies!!!Candy Corn Peanut Bars!!Caramel Apple Cupcakes with misfortune cookies

 

The *BEST* Chocolate Cut-out Cookies Ever!!

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URHERE Cookies1They taste…like rich chocolate brownies. They cut…perfectly, no refrigeration needed. The recipe…is so simple to make! Absolutely perfect cookies!

Well. Here we are. It has been over a month since I have posted a recipe here, and I miss you all! It’s funny how blogging creates community, isn’t it? I’ve really missed hearing from you all, and reading many of your blogs!

So, what have I been doing? These cookies are more than just a recipe- they tell the story of summer in Eastern and Central Europe, and they tell the story of new chapter in my life.

URHERE Cookies3

For those of you who have followed Easybaked for years, you know I spent most of my life working in the field of medicine. You also know that I spent most of last year in Arizona, working with a small church on the Navajo Nation~ a journey and experience I absolutely LOVED. Saying goodbye- square

When my time drew to a close with the Navajo, I wondered if I’d return to medicine, but God had other plans, and I was invited to join a mission organization called Josiah Venture as their Intern Coordinator. Josiah Venture’s vision is to be a movement of God among the young people of Eastern and Central Europe, that finds its home in the local church and¬†transforms society. We have missionaries in 14 countries, and this summer there were over 100 college age interns sent to help local churches host camps and outreach events in their cities. My job is to recruit, resource and prepare these interns to go each year.

I’ve spent the 1st part of this year training for this position and raising the financial support I need to be able to do this job full-time. I was able to be in the Czech Republic at the end of May to welcome this year’s interns. It was incredible to see so many young people giving up their summer to serve God overseas. I loved it!

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Each year, Josiah Venture has a theme for the summer camps hosted by local churches. This year it was “You are Here”. The logo was a Metro map. They used #urhere on Instagram and Twitter to connect people, and if you visit these hashtags you will see incredible testimonies of God’s faithfulness this summer!

I was invited to a cookout this summer with some missionaries visiting the US from Slovakia. ¬†I was asked to bring dessert- because when you have a baking blog, everyone asks you to bring dessert! ūüėČ I made these cookies for them, and they were SO much fun. I keep saying that I hate royal icing, but there are some times when it is your only option.

URHERE Cookies4

So… this is what I’ve been doing. It has been a struggle to keep baking and sharing with you all because it has been such a busy summer with so much travel. I keep telling myself that Easybaked is a HOBBY, and I am allowed to take a break for awhile. But I will be back- I promise! My head is swimming with new ideas ūüôā

Before I share this recipe, I want to ask a favor. If you are reading this post, and you are a follower of Christ that wants to see the incredible¬†news of God’s love shared around the world, would you consider becoming a part of my support team? I am slated to begin this position on September 1st and I am not fully funded yet- but I’m SO close! I am looking for people who are able to give toward this ministry on a monthly basis, and to pray.

If you are interested in learning more, here are a few links:

More about Josiah Venture here.

More about how to become a part of this ministry (and how to contact me with questions) here.

More about summer internships for college students interested in missions here.

More about me (my personal/ ministry blog) here.

Thank you dear followers, fellow bloggers, and friends. I have been asking God fervently to provide what I need before September 1, and who knows? Maybe he will answer my prayers through you!!!

Now, that cookie recipe!

Chocolate Espresso Cookies!!!

It is the best cut-out cookie recipe ever. Plus it’s chocolate, which is bonus in my book!

I’ve shared this recipe many, many times on this blog. I’ve added espresso to the recipe for the delicious cookies posted above, I’ve made them into cookie cups to be filled with all sort of sweet happiness, and I’ve even made them into cookie lollipops. I don’t even feel bad re-sharing this recipe with you because it is one I keep returning to as a staple for so many ideas.

Triple Chocolate Truffle CupsChocolate Football Cookies!Cut out cookie pops

I simply cut this particular batch into squares, and decorated them using royal icing (click here for icing recipe) with the actual camp logo as a guide!

Here’s the cookie recipe¬†(printer friendly recipe¬†-by the way, this says to chill the dough, but you definitely don’t need to. Experimentation has proved otherwise! :))

INGREDIENTS: (makes 30-32 medium square cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in ¬†large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter. ¬†I like them fairly thick.
  • Cut into squares¬†and place on a parchment-lined baking sheet.¬†
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.¬†
  • Frost as desired. ¬†A simple powdered sugar glaze would be delicious on these, or if you want to get fancy, use royal icing to create whatever your heart desires!

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I hope you enjoy these delicious little cookies! Thank you for letting me share with you a little beyond the recipe today! *hugs* ~r

Here’s a few more of my non-baking stories from the past 2 years!

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