Apple Cider Biscotti

Welcome fall! We have hit fall weather here in WI and the colors are starting to change so why not bring out some fall flavors. I absolutely love Italian desserts and anything I can dip in my tea in the morning is even better.  

This dessert is made with an Allulose Natural Sweetener which has 90% fewer calories than regular granulated sugar! It is not too sweet and has a wonderful light apple cider taste with a delightful apple cider cinnamon frosting. Enjoy the wonderful taste of fall in this amazing treat.

Ingredients: 

Biscotti

1/2 Cup Butter (1 Stick, Room Temperature) 

1 Cup  Keystone Pantry Allulose 

2 Eggs

1/4 Cup Apple Cider

3 1/2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Cinnamon

1/2 Teaspoon Sale

Apple Cider Glaze

1 Cup Powdered Sugar

 2 1/2 Tablespoons Apple Cider

1 Teaspoon Cinnamon

Instructions: 

Biscotti 

Preheat oven to 350*

In a large bowl, mix together butter and sugar until creamy. Add in eggs one at a time until combined. Slowly add in apple cider until it all comes together. In a separate bowl mix together the flour, baking powder, cinnamon, and salt. Mix the dry mixture a little at a time with the wet mixture until combined. If the mixture is sticky add in a little bit of flour at a time until you are able to mold the dough.

Divide the dough in half on a floured surface or parchment paper. Shape each dough into a 12" log roll shape. Place each roll onto a pan with parchment paper at least 3 inches apart and flatten down the log until they are 1/2 inch in height.

Bake for 15-20 minute until they are golden brown. Take out of the oven and let sit until it is cool enough to handle and place onto a cutting board and cut into 1/2 inch slices. Place slices back onto pan and back in the oven for 6 minutes, turn over and bake for another 6 minutes. Take out of oven and place onto the cooling rack and then frost.

Glaze:

Mix together; powdered sugar, apple cider, and cinnamon. Add in a bit more apple cider if you need the glaze a bit thinner. Frost biscotti after they have cooled. 

Soft Sugar Cookies with Cream Cheese Frosting

Has it really been since October since I last posted anything? I will make a post about that later but for now, I have to share with you the best soft sugar cookies you could ever make or share. If you love the Walmart soft sugar cookies that take over everyone's homes during any holiday then you will for sure love these. They are soft and the cream cheese frosting goes along perfect. 

Cookies

2 1/4 Cup Flour

3/4 Cup Cornstarch

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Cup Butter. Room Temp

1 Cup Sugar

1 Egg

1 Teaspoon Vanilla

Cream Cheese Frosting

4 ounces cream cheese, room temp

4 Tablespoons Butter

1 Teaspoon Vanilla

2 Cups Powdered Sugar

Optional: Food Coloring and Sprinkles

Instructions

Cookies:

Preheat oven to 350.

In bowl mix together butter and sugar until it is light and fluffy. Add the egg and vanilla and mix well. 

In a separate bowl lightly mix together flour, cornstarch, salt, and baking powder. Slowly add this mix to the sugar mixture slowly. The mixture will be crumbly. 

Knead the cookie mixture well until it all comes together. Place flour onto your countertop and roll dough up to 1/4 inch thick. Cut into round shapes, I used a 2-inch diameter. 

Place cookies 2 inches apart on sheet and bake for 8 minutes.

Transfer to cookie rack, cool and frost. 

Cream Cheese Frosting

In medium bowl mix butter, cream cheese, and vanilla until smooth. Add in powdered sugar a little at a time until well combined. Add your coloring and decorate.

Recipe adapted by

https://www.sweetspicykitchen.com

PMS Cookies

These are simple, salty, chocolatey, peanut-buttery and full of marshmallow fluff; if this doesn't set your cravings I don't know what will! If you don't know I have three daughters only one is almost at that age but the P word so I know I will be making these a lot more often later and make a fun little tradition, you need to have fun with it right? So the next time you are craving something or if you just want to be nice to the rest of your family and share with them. These are wonderful non-baking sweets that will go fast.

Ingredients: 

1 Cup Creamy Peanut butter

1 Cup Marshmallow fluff 

2 sleeves of Ritz Crackers

2 Bags of Chocolate Chips, 12 oz each

Instructions: 

Spread peanut butter and fluff onto a cracker and place another cracker on top to turn it into a sandwich. Place them onto a pan with wax paper.  Melt your chocolate in a double boiler and place each cracker sandwich into chocolate, take out and place back onto wax paper. Let cool to room temp or set into freezer for 15 minutes.

Recipe adapted from 

http://www.justapinch.com

Pumpkin Cookies with Brown Sugar Frosting

These melt in your mouth pumpkin cookies are amazing and the frosting just tops it off.  A simple warning there is butter overload which is probably why these cookies are so soft to begin with. Do not change anything with this recipe, you will not be let down. 

Cookie Ingedients:

2 Cups of butter (4 sticks), soft

2 Cups Sugar

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Salt

1 Teaspoon Cinnamon

1 Teaspoon Nutmeg

2 Eggs

2 Teaspoons Vanilla

15-Ounce Can Pumpkin

4 Cups Flour

Frosting Ingrdients:

1/2 Cup (1 stick) butter, soft

1/2 Cup Brown Sugar

1/4 Cup Milk

1 Teaspoon Vanilla

3-4 Cups Powdered Sugar

Cookie Directions:

Preheat oven to 350*

Beat butter until soft, mix in butter, and mix in eggs one at a time until mixture is smooth.

stir in baking soda, baking powder, salt, cinnamon, and nutmeg, Stir in the pumpkin until mixture is well mixed. Add in flour and vanilla and beat until fully mixed. 

Drop heaping teaspoons 2 inches apart on a ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer to wire racks

Frosting Directions: 

In a small sauce pan heat the 1/2 cup of butter and brown sugar until melted and smooth on a low heat. Transfer so a medim bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frosting on cool cookies.

Recipe from 

http://dearcrissy.com

Cookie Delight

I needed something to make for a dessert because 1. We were having a friend sleep over weekend and 2. My kids were whining all week they were no snacks after school, I have had been slacking but they are also being needy since they get snacks in their after school program haha.

Anyways, so I made this, I made this dessert from heaven, this creamy cookie dessert. It also makes a lot more than I thought I got 30 bars from this one so it will be lasting us a little while, which is good.

Ingredients

2 tubes of cookie dough *16.5 ounces* (room temp)

1 *8 ounces* Cream Cheese (room temp)

1 Cup Powdered Sugar

16 ounces (4 cups) Cool Whip

2 (3.9 ounces) Chocolate or fudge Pudding Mix

3 Cups Milk

Instructions 

Preheat oven to 350*

Cut one of the tubes of cookies in half and make 6-8 cookies in the oven, set aside (bake for 8-10 minutes)

When cookie dough is at room temp, grease a 9x13 cake pan and press in cookie dough evenly at the bottom of the pan. Bake for 10 -12 minutes, dough will be soft and under cooked, if it is cooked fully cookie will be hard to cut into. Let cool

Beat cream cheese and sugar until smooth and fold in two cups of cool whip. Spread on top of cookie mixture. Whisk together pudding mix and milk to 2 minutes. Pour evenly over cream cheese mixture and place into fridge for 2 hours. 

Take out of fridge and top with remaining 2 cups of cool whip and crumble up baked cookies on top.

Recipe From

http://spicysouthernkitchen.com/

No Egg Cookie Dough

Who doesn't love cookie dough? If you said "I don't love cookie dough" we can no longer be friends.

Ok now that the negative non cookie lover is gone, WHO LOVES COOKIE DOUGH?

This cookie dough of course does not have any eggs so it is semi safe to eat (there is a safety factor with eating raw flour so please eat at your own risk)

I made these ones into little Easter eggs since it is March and Easter will come super fast like a bunny running after a carrot.

These are delicious, sweet, and taste just like you are sneaking your moms cookie dough out of the bowl when she was not looking.

So make these for Easter, to just snack on or mix it in your ice cream, whatever you do with it, it will be delicious.

1 cup (1 stick) of soft butter

3/4 brown sugar

1 Teaspoon Vanilla

1/4 Teaspoon Salt

3/4 Cup Flour

2 Tablespoon Milk

1 Cup Chocolate Chips

*Optional Melt 1/2 cup of white chocolate chips and add color to frost)

Mix together butter and sugar until creamy.

Add in salt and vanilla and mix.

Stir in flour, mixture will be crumbly

Stir in milk and add in your chocolate chips.

Chewy Cookie Bars

To lazy to make cookies? Make these great chewy cookie bars, all you have to do is mix, pour, pat and bake, that simple!  These were gone in less tha 24 hours, my family and guests loved them.

Nonstick cooking spray

2 cups + 2 Tbsp. all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

12 tablespoons butter (1 1/2 sticks), melted and cooled slightly

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups chocolate chips 

Preheat oven to 325 degrees F.

Adjust oven rack to lower-middle position. Line a 13x9-inch baking pan with aluminum foil and spray with nonstick cooking spray.

In a medium bowl, mix flour, salt, and baking soda together; set aside. In a separate large bowl, whisk melted butter and sugars in until combined. To the butter-sugar mixture, add egg, egg yolk, and vanilla; mix well. Using a rubber spatula, fold in dry ingredients until just combined; do not overmix. Fold in chocolate chips. Turn out batter into the prepared pan, pressing into an even, smooth layer with your hands.

Bake until bars are lightly golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 23-26 minutes. Let cool to room temperature in the pan. To remove bars, lift the foil overhang and transfer to a cutting board. Cut into 2-inch squares and serve.

Pumpkin Craisin Cookies

I sometimes wish fall would never leave. The smell of pumpkin and spices, the gorgeous colors, and the sound of leaves when driving down a back road.  These cookies were gone in just one day the whole family loved them, pumpkin cookies with sweet craisins and a white chocolate drizzle, I think I just created a new fall family favorite.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 1 Cup Craisins 
• Melted White Chocolate
• 
  
• Preheat oven to 350 degrees F . Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside
• .In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. 
• Mix in dry ingredients and fold in crasins Drop on cookie sheet by tablespoonfuls; flatten slightly.Bake for 15 to 20 minutes in the preheated oven.

Let cool and put white chocolate on top of cookies

Pumpkin Chocolate Chip Cookies

Pumpkin season is officially here and so are my favorite cookies.  The smell of spices and the taste of pumpkin is one of the few things I look forward to when Fall hits.  Other wise my list goes from sweaters,boots, changing color of the leaves and that is it because then it gets even colder and then snow comes.....

Lets not make this post depressing, pumpkin, pumpkin everything and chocolate with the pumpkin is as perfect as perfect can get.  So enjoy these amazing soft delightful cookies.

1/2 cup butter

1/4 cup light  brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

6 Tablespoons pumpkin puree 

1 and 1/2 cups  all-purpose flour 

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 cups semi-sweet chocolate chips

Preheat oven 350*

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips.  Cover the dough and chill for 30 minutes.

Take the dough out of the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

Recipe From

http://sallysbakingaddiction.com/

Copycat Thin Mints

I just made your dreams come true.  These copycat thin mint cookies are to die for!  They are a household favorite when it comes to girl scout season but of course we always run out so why not make our own during the off season?  They taste just like them that little crunch with that sweet mint chocolate coating.

What are your favorite girl scout cookies?

Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup unsweetened cocoa powder

1/4 teaspoon salt

1 1/2 cups all-purpose flour

Mint Chocolate Coating:

4 cups semi-sweet chocolate chips

2 teaspoons mint extract

Preheat oven to 350 degrees.

In a large mixing bowl, beat butter until light and fluffy.  Add powdered sugar and mix until smooth.  Mix in vanilla, salt and cocoa.  Add flour and mix until combined but it will be crumbly. Chill dough in the refrigerator for 15-30 minutes.  Remove dough from the fridge and knead for 5 mins on a lightly floured surface to warm up.

 On a lightly floured surface, roll out dough to 1/8″ in thickness.  Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer).  Place cut circles on a baking sheet lined with parchment paper.  Bake cookies for 10 minutes, or until edges are set.  Let cookies cool completely.

After cookies are cool, place chocolate in double boiler and melt.  Stir in peppermint extract until smooth.  Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate.  Transfer the chocolate covered cookie to a baking sheet lined with  parchment paper.  Repeat with remaining cookies.  Let chocolate harden before serving.  You can place cookies in the refrigerator to set the chocolate faster.

Oatmeal Cream Pies

HAPPY NEW YEAR!

Lets start off with my all time favorite snack.  I could seriously live off of these things and when I buy a box I buy it for myself and I hide in the closet and eat the whole thing, ok not really but I do hide the box and keep it to myself because I don't wanna share.  I always thought about how fun it would be to make my own so when I saw a recipe on Pinterest I was in absolute heaven!  I will not lie that this recipe tastes just like the box I couldn't believe it, I may just ruin my wedding dress diet with these.

Cookie:

 1 cup butter flavored Crisco

¾ cup brown sugar

½ cup granulated sugar

1 Tbsp molasses

1 tsp vanilla extract

2 eggs

1½ cup flour

½ tsp salt

4 tsp baking powder

¼ tsp cinnamon

1½ cup quick oats

Filling:

2 tsp very hot water

¼ tsp salt

1 Cup Marshmallow Fluff

¾ cup butter flavor Crisco

2/3 cup powdered sugar

1 tsp vanilla

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. Drop by one rolled tablespoon onto a parchment lined cookie sheet and flatten a little. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. Do Not Overcook!

While cookies are in the oven combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined. 

When cookies are out of oven press on them slightly again to get rid of any puff and cool down.

Spread filling on one cookie and press second cookie on top.

Adapted By

http://www.shugarysweets.com

Oh I had a helper today!  My daughter Mallory helped me with the cookies and she was telling me she cannot wait to start her own blog and she will name it Good Food Good Life.  Watch out blogging world!

Gingerbread Cookies

Week 4 of  Cookie Tray Month and we are done!  I cannot believe Christmas is 2 days away!! I am done shopping and wrapping all I have to do is play Santa and I cannot wait to see all my kids faces on Christmas morning.  Gingerbread is just something I cannot live with out.  The molasses smell kills me every time but the taste and smell of these cookies makes my day a tad bit better ok ok maybe a lot a bit.

They are soft and amazing and no cookie tray should be with out these.

I hope you all have an amazing and safe Christmas.

Gingerbread Cookie:

1/2 cup butter softened 

3/4 Cup Brown Sugar

1/3 Cup Molasses

1 Egg

2 Tablespoons Water

2 2/3 Cups Flour

2 Teaspoons Ginger

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Each: Ground Cinnamon,nutmeg and allspice

Icing:

2 Egg Whites

2 Cups Powdered Sugar

Preheat Oven 350

In a large bowl mix butter and sugar until creamy.  Beat in molasses, egg and water until fully combined.

Combine flour,ginger,soda,salt,cinnamon,nutmeg and allspice in separate bowl and mix into sugar mixture until mixed well. Divide dough in half and put into fridge for 30 mins.

On flour surfaced roll out dough to 1/8 thickness cut with cookie cutters and place onto pan placing 2 in apart.  Bake for 8 mins or until edges are firm.

For Icing whisk white until they have soft peak and then slowly add in sugar whisking until firm peaks have formed

Recipe adapted from

http://www.tasteofhome.com