Home Home Home Home Home Home Home
CakeSpy

Featured: 

What is Pumpkin Pie Spice?

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer

Entries in Cookies (172)

Saturday
Nov012014

Pillsbury Bake-Off Countdown: Hummingbird Macaroons

Hummingbird Macaroons

You probably didn't need to be told that Hummingbird cake is simply the bomb. That might be a cheesy thing to say, but it's such a beautiful cake it moves me to corniness.

But did you know that hummingbird macaroons are also exceedingly amazing? If you didn't, it's time to give this recipe from Melanie Eichman of San Antonio, Texas a try. It yields soft cookies that are bound to make you hum with joy.

Hummingbird Macaroons

  • Prep Time: 20 Min
  • Total Time: 1 Hr 15 Min
  • Makes: 30 cookies

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1/4 cup mashed very ripe banana (1 small)
  • 2 cups flaked coconut
  • 1/2 cup finely chopped dried pineapple
  • 1/2 cup chopped pecans
  • 1/2 teaspoon Watkins™ Ground Saigon Cinnamon
  • 1/2 teaspoon Watkins™ Original Double Strength Vanilla Extract

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line cookie sheets with Reynolds® Parchment Paper.
  2. In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium-low speed 1 to 2 minutes or until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  3. Bake 11 to 16 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Sunday
Oct262014

Pillsbury Bake-Off Countdown: Chocolate-Almond Butter Turtles

Turtles - Pillsbury BakeOff

Seriously. Don't these sweet little things look like sweet morsels of pure magic?

Credit for these sweet little treats goes to Christine Southard of Noble, Oklahoma, who will be attending the Bake-Off next week!

Chocolate-Almond Butter Turtles

  • Prep Time: 30 Min
  • Total Time: 1 Hr 10 Min
  • Makes: 24 cookies

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 2/3 cup crunchy almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (6 oz)
  • 24 caramels, unwrapped
  • 24 milk or dark chocolate-covered almonds

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up cookie dough. Add almond butter and vanilla. Mix with wooden spoon, or knead with hands until well blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake 13 to 18 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  3. In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon chocolate on each cookie.
  4. In another small microwavable bowl, microwave caramels and 1 1/2 teaspoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels can be stirred smooth. Spoon about 1 teaspoon caramel in center of each cookie; top with almond. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Thursday
Oct232014

Pillsbury Bake-Off Countdown: Chewy Gingersnaps with White Chocolate Drizzle

Who says that ginger cookies have to be snappy? These ones are soft, and in the best way possible. It makes them all the better to cuddle up with on a cold night with a cup of cocoa!

This yummy recipe is courtesy of Michele Kusma of Columbus, Ohio. Good luck at the Bake-Off!

Chewy Gingersnaps with White Chocolate Drizzle 

  • Prep Time: 20 Min
  • Total Time: 1 Hr 45 Min
  • Makes: 30 cookies

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated pie and pastry dough
  • 1 cup sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup molasses
  • 1 cup white vanilla baking chips

Procedure

  1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up dough. Add remaining ingredients except baking chips. Mix with electric mixer on medium-low speed about 2 minutes or until well blended.
  3. Shape dough into 30 (1 1/2-inch) balls. Place 3 inches apart on ungreased cookie sheets (dark cookie sheets not recommended); flatten with fingers into 2-inch rounds.
  4. Bake 10 to 14 minutes or until edges are set. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. Meanwhile, in small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds, stirring once, until chips can be stirred smooth.
  6. Place in small resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle melted baking chips over cooled cookies. Store covered.

About this post: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Saturday
Oct182014

Pillsbury Bake-Off Countdown: Chocolate-in-the-Middle Biscotti

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off!

Chocolate-in-the-middle Biscotti

  • Prep Time: 25 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 15 biscotti

Ingredients

  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup Jif Creamy Peanut Butter
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar

Procedure

  1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line large cookie sheet with parchment paper. Measure 1/3 cup cookie dough; set aside.
  2. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 50 seconds, stirring once, until chips can be stirred smooth; set aside.
  3. In large bowl, break up remaining cookie dough. Add peanut butter. Beat with electric mixer on medium speed 30 to 60 seconds or until well blended. On cookie sheet, shape dough into 14x2-inch rectangle. Make a 1 inch wide by 1/2 inch deep indentation lengthwise down center of rectangle.
  4. In same large bowl, beat reserved 1/3 cup cookie dough, the cinnamon and melted chocolate chips on medium speed 30 to 60 seconds or until well blended, adding water 1/4 teaspoon at a time, if necessary, to create a dough. Roll dough into 14-inch long rope. Place rope in indentation down center of cookie dough rectangle. Bring sides of dough up around chocolate rope; pinch edges to seal. Place diagonally, seam side down, on cookie sheet. Flatten to 3 inches wide.
  5. Bake 20 to 24 minutes or until golden brown and center is firm to the touch. Slide parchment and biscotti rectangle from cookie sheet to cooling rack. Cool 15 minutes; remove from parchment, and place on cutting board. Line cookie sheet with parchment paper. Using sharp knife, cut rectangle into 1-inch diagonal slices. Place on cookie sheet 1 inch apart.
  6. Bake 10 to 13 minutes or until deep golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  7. Meanwhile, in small bowl, mix powdered sugar and 2 to 3 teaspoons water until thin enough to drizzle. Place in resealable food-storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over cooled biscotti. Store covered.
Monday
Oct132014

Pillsbury Bake-Off Countdown: Peanut and Pretzel-Peanut Butter Thumbprints

Peanut and Pretzel-Peanut Butter Thumbprints

Sometimes you can just tell that a recipe is going to enter your permanent rotation. These clever cookies by Barbara Estabrook of Rhinelander, Wisconsin are just such a recipe. Sweet and salty all at once, the rich peanut butter is what will keep me coming back.

Peanut and Pretzel-Peanut Butter Thumbprints

  • Prep Time: 30 Min
  • Total Time: 1 Hr 35 Min
  • Makes: 30 cookies

Ingredients

  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 roll Pillsbury™ refrigerated peanut butter cookie dough
  • 2/3 cup chopped unsalted roasted peanuts
  • 1/2 cup coarsely chopped mini-pretzel twists
  • 1/2 cup milk chocolate chips

Procedure

  1. Heat oven to 350°F. In 1-quart heavy saucepan, heat condensed milk and peanut butter over medium-low heat 8 to 10 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in vanilla until well blended. Refrigerate about 20 minutes or until thickened.
  2. Meanwhile, in large bowl, break up cookie dough. Add peanuts and pretzels. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 30 (about 1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 5 to 10 minutes or until edges are light golden brown. Remove from oven; immediately press back of teaspoon into center of each cookie to make indentation. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  3. Place peanut butter mixture in large resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to pipe about 1 tablespoon mixture in center of each cookie to fill indentation.
  4. In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 60 seconds, stirring once, until chips can be stirred smooth. Place melted chips in small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted chips over cookies. Let stand 10 minutes. Store covered.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.

Saturday
Oct112014

Pillsbury Bake-Off Countdown: Toffee and Almond Fudge Cookie Cups

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Forget coffee: these cups are filled with toffee! And fudge and almond, all nestled in sugar cookie cups. This fantastical recipe was dreamed up by Amy Andrews of Macomb, Michigan. Her cup runneth over with luck: this recipe is a finalist at the Bake-Off this year! 

Good luck!

Toffee and Almond Fudge Cookie Cups

  • Prep Time: 25 Min
  • Total Time: 1 Hr 15 Min
  • Makes: 48 cookie cups

Ingredients

  • 2 packages Pillsbury Ready to Bake  refrigerated sugar cookies
  • 1/4 cup milk chocolate toffee bits (from 8-oz bag)
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup creamy Almond Butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced almonds, finely chopped
  • 1 can (6.5 oz) whipped cream topping (in aerosol can)

Procedure

  1. Heat oven to 375°F. Spray 48 nonstick mini muffin cups with non-stick cooking spray.
  2. Place 1 cookie dough round in each muffin cup. Sprinkle 2 tablespoons of the toffee bits evenly over cookie dough rounds. Bake 13 to 18 minutes or until light golden brown. Cool in pan 15 minutes. Loosen with tip of knife; carefully remove from pan to cooling rack. Cool completely, about 15 minutes.
  3. Meanwhile, in 1-quart heavy saucepan, heat sweetened condensed milk and almond butter over medium heat 5 to 6 minutes, stirring constantly, until mixture begins to bubble. Remove from heat; stir in vanilla. Cool 2 minutes. Spoon 1 heaping teaspoon condensed milk mixture into each cookie cup.
  4. In small bowl, mix remaining 2 tablespoons toffee bits and the almonds. To serve, top each cup with about 1 tablespoon whipped cream topping and about 1/4 teaspoon almond mixture.
Wednesday
Oct082014

Ghost Cutout Cookies: Doctored Cookie Mix

Photo: PillsburyI was super psyched when Pillsbury sent me their latest batch of Halloween-themed crafts, because while I'm sure it wasn't their primary goal, they actually ended up answering a question I've had for a long time:

Can you doctor refrigerated sugar cookie dough to make cutout cookies?

I've long wished it was so, because it would be so easy to test out decorating ideas if you could whip up a quick batch of cookies from a tube. But typically, the ones you buy spread too much to hold their shape.

In this clever recipe, the sugar cookie dough is fortified with additional flour to help them hold their shape, which then makes them the perfect canvas for decorating--around this time of year, these ghost designs are an awfully clever and cute use!

Here's the recipe.

Ghost Cutout Cookies

Courtesy Pillsbury

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookies
  • 1/4 cup all-purpose flour
  • 1 container (1 lb) vanilla creamy ready-to-spread frosting
  • Black decorating icing, as desired

Procedure

  1. Heat oven to 350°F. In medium bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
  2. On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch ghost-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
  3. Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Meanwhile, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easier to smooth onto cookie.
  4. Frost and decorate cookies with black icing as desired, using photo as a guide.
Friday
Sep262014

Pillsbury Bake-Off Countdown: Hot Chocolate-Marshmallow Cookies


CakeSpy Note: 
OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

What's better than hot chocolate with melty marshmallows? A cookie accompaniment, of course. These tasty treats take all the best parts of a hot chocolate experience and condense it into cookie form. The recipe was dreamed up by Sarah Meuser of New Milford, Connecticut...and on behalf of everyone, everywhere, I say "thank you"...and good luck at the Bake-Off!

Hot Chocolate-Marshmallow Cookies

  • Prep Time: 20 Min
  • Total Time: 55 Min
  • Makes: 12 cookies

Ingredients

  • 1 roll Pillsbury refrigerated chocolate chip cookie dough
  • 1 cup chocolate hazelnut spread
  • 3 tablespoons unsweetened baking cocoa
  • 3/4 teaspoon chili Powder
  • 1/2 teaspoon ground Saigon Cinnamon
  • 6 large marshmallows, cut in half

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with parchment paper.
  2. In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.
  3. Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.
  4. Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.
Wednesday
Sep242014

Pillsbury Bake-Off Countdown: Triple Ginger-Lemon-Cornmeal Cookies

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).

Thanks to enterprising bakers such as Amy's Bread and Momofuku, cornmeal in cookies is no longer a strange thing--in fact, it's an anticipated and delicious thing. You've probably even heard of them.

But you've never seen cornmeal cookies like these. Jennifer Gentry of Steamboat Springs, Colorado takes the concept several steps further with the zing of three types of ginger (!) and lemon. With a rich, sugar cookie dough base, these cookeis are a sweet treat indeed. Good luck at the Bake-Off!

Triple Ginger-Lemon-Cornmeal Cookies

  • Prep Time: 20 Min
  • Total Time: 1 Hr 5 Min
  • Makes: 16 cookies

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1/2 cup stone-ground or yellow cornmeal
  • 1/2 cup finely chopped pecans
  • 1/2 cup (about 3 oz) finely chopped crystallized ginger
  • 1 teaspoon finely chopped gingerroot
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground Ginger

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 cookie sheets with Reynolds® Parchment Paper.
  2. In large bowl, break up cookie dough. Add remaining ingredients. Mix with wooden spoon, or knead with hands until well blended.
  3. Shape dough into 16x2-inch log. Cut dough into 1-inch slices with sharp knife. Place 2 inches apart on cookie sheet.
  4. Bake 10 to 12 minutes or until center is set and edges are dry to the touch. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store covered.
Wednesday
Jul162014

Unicorn Pom-Pom Puffs

Here's an important question to which I would like an honest response. It is this:

Would you rather eat a macaroon-esque "white chocolate coconut cluster"...

or a unicorn pom-pom puff?

Hey, remember how I said I wanted an honest answer? I lied: I don't even need or want it. Because I've made the executive decision: the unicorn ones are better.

Basically, I dreamed up this confection thusly: upon pondering a simple use for the white chocolate cache I had at the time, I discovered an easy way of combining melted white chocolate with shredded coconut to form a super-sweet (and simple) confection. I like multipurpose treats, though, so I thought "well, how could I make these a lure for unicorns in addition to satisfying my sweet tooth?". 

The answer was simple: add a little rainbow magic. By divvying up the mix and tinting portions in different colors before forming clusters, I ended up with fuzzy-cute treats that tasted like the Spirit Of Sugar had descended and was knocking right on my taste buds (that is to say--very sweet). I settled on the name "Unicorn Pom Pom Puffs" because, well, look at them.

Unicorn pom pom puffs

If you don't love white chocolate or coconut, make them anyway. You might just catch a unicorn!

Unicorn Pom-Pom Puffs

Unicorn pom pom puffs

  • 2 cups lightly toasted coconut (very light color is important)
  • 7 ounces white chocolate
  • food coloring

Procedure

  1. Melt the white chocolate. Remove from heat.
  2. Divide the chocolate into four separate bowls large enough to do some stirrin'.
  3. Tint each portion with the color desired (I used red, yellow, blue, and green) until it reaches the tone of your liking.
  4. Unicorn pom pom puffs
  5. Add 1/4 of the coconut to each bowl. Stir til combined.
  6. Unicorn pom pom puffs
  7. Gather a small lump of each color together, and clump them lightly so that they adhere. Place on a baking sheet as you finish them. Continue until you've used all of the mixtures.
  8. Unicorn pom pom puffs
  9. Let them set for an hour or more before eating for the best texture. Store leftovers at room temperature in an airtight container.

Taste the rainbow!

© Cakespy, all rights reserved. Powered by Squarespace.