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I think I should give up on doing a post every day, sigh. At least I keep getting caught up every day!

Today I made Peppermint Fudge, (pictures will have to come tomorrow because it is still cooling!) for my Day 11 “cookie” and I made Black and White Cookies for my Day 12 Cookie.

The recipe for the fudge is slightly complicated because I made many mistakes and I don’t know how well it came out. I will give the recipe if I like the fudge after I taste it tomorrow!

The Black and White Cookies were from Food Network . Com

I happen to think Paula Dean makes neat cookies!


Black and Whites


2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks butter, room temperature
1 3/4 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract



1/3 cup boiling water
4 cups confectioners’ sugar
1 ounces bittersweet chocolate, melted

Preheat oven to 375 degrees F.

In a medium mixing bowl, stir together the cake flour, all-purpose flour and baking powder; set aside. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, 1 at a time. Then beat in the milk and vanilla. Gradually, beat the dry ingredients into the wet. Drop tablespoonfuls of the cookie batter onto parchment paper lined sheet pans, 2-inches apart. Bake for approximately 25 minutes until the edges of the cookies just begin to brown..

Meanwhile, make the icing. In a large mixing bowl, stir the boiling water into the confectioners’ sugar, 1 tablespoon at a time, until the mixture is spreadable but still thick. Transfer half of the icing to another mixing bowl and stir in the melted chocolate.

When the cookies are done let them cool completely. Spread half of the flat side (baked side down) of the cookies with white icing and the other half with the chocolate icing. Let the cookies dry and harden completely.

This recipe makes VERY sweet frosting, if you don’t like heavy sweetness I would recommend cutting it with citrus like lemon juice in the frosting.

Hope you enjoy!!

25 Days of Cookies, Day 10

It is ironic that the time I am posting this blog it is really day 11 of this challenge. But! It is midnight-thirty so I wont be making ANOTHER batch of cookies until the sun comes back up and has been in the sky for a few hours!

I am so excited! My last post had 32 views by the time I posted this! That is the most for me so far! I really love the idea of people reading this blog and enjoying the recipes or my ramblings enough to be inspired to cook as well!

Today’s cookie is a recipe I got from Food Network, I get their 12 Days of Cookies emails in December and this was the Day 8 recipe that was emailed to me. I really love meringue cookies, actually I love Meringue, period. I always end up with slightly chewy meringue though. I think it is because I live in rainy Oregon and it is always a little bit damp in the air.

So, onwards with the recipe!


Anne Burrell’s Meringue Cookies
(recipe courtesy of Food Network.com)


2 cups sliced almonds
4 egg whites
Pinch kosher salt
3/4 cups sugar
Pinch ground cinnamon


Preheat the oven to 325 degrees F.

Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.

Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.

Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.

I hope you enjoyed these! I plan on inhaling a ton of these!

Meringue cookies

What is your favorite cookie to eat/bake for the holidays? Do you have any diabetic friendly or vegan recipes you would like to share?

Have you all thought I fell off a cliff? As promised I bring you my massive catch up post! After a long night last night of making dough for two batches of cookies and then figuring out that I didn’t have a rolling pin when I needed it I gave up and went to bed. This morning I went after some of the cookies I made yesterday and didn’t post pictures off, the Nutella Sandwich Cookies, and gnawed at them because they were put in the fridge to keep the nutella from melting into puddles (which it was doing last night).

So, without further ado, or babbling, I bring you to the cookies!

So, the cookies I made to make up for day 7 were Nutella Sandwich Cookies. I found them at the lovely blog called Beautiful Mess. If you want the recipe I recommend going to Beautiful Mess and reading this lovely post and trying these cookies! One thing, they really mean it when they say wait for the cookies to COMPLETELY cool before adding the Nutella and sandwiching them. The nutella melts into a giant puddle of goo if you don’t.

Nutella Sandwich Cookies

I wouldn’t recommend putting them in the fridge like I did, they get kinda hard. I experienced much hardship trying to eat them today! Hee, they were very hard to bite into but still so good that I had to try!

The second batch of cookies I made last night and finished today were from my Taste of Home magazine I just bought. These cookies were supposed to count as my cookies for Day 8 if anyone was wondering!

On to the recipe!

Gingerbread Boy Cookies

1/2 cup butter, cubed
1/2 cup sugar
1/2 cup molasses
2 tsp. white vinegar
1 egg, lightly beaten
3 cups all-purpose-flour
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp ground cinnamon
1/4 tsp. salt

1. In a saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from heat; cool to lukewarm. Stir in egg. Combine flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastif wrap. Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface roll dough to 1/4in thickness. Cut with a floured 3-in gingerbread boy cookie cutter. Place on greased baking sheets. Bake 375 F for 7-9 minutes or until edges are firm. Remove to wire racks and let cool completely. Decorate as desired.

Gingerbread Cookies

I made a simple royal icing by combining 1 egg white with 2 cups powdered sugar and put that in a ziploc back which I cut the corner off to use as a piping bag. I also used some white cupcake ball sprinkles and some silver nonperilels to decorate.

No you can't catch me I'm the Gingerbread Man!

The final cookie I made I kind of cheated with. I had to go to work after I finished the gingerbread cookies so my mother gathered the ingredients for a cookie her mother used to make and had them all ready for me to make once I got back after I finished work. These cookies are easy and No Bake!

Day 9 Cookie: Chow Mein Cookies

Chow Mein Cookies

6 oz. chocolate chips
6 oz. butterscotch chips
5 oz. can chow mein noodles
1/2 C shredded coconut (optional)
1/2 C craisins (optional)

1. melt chips in heavy sauce pan.
2. mix together all other ingredients in separate bowl.
3. mix melted chocolate/butterscotch with other ingredients.
4. quickly spoon out spoonfulls onto waxed papper to cool.


chow mein cookie

Hope you enjoyed this catch up post. I think I can manage at least a few days of getting one cookie batch done a day from now on! Thank you for following along!

So I fell down on the job yesterday (and kind of today). I was just to tired last night once I got home from work to get any kind of cookie baking done. So, today, after work, I was going to bake two batches of cookies! I got through making all the dough and chilling it when I realized, I need a rolling pin for one of the cookies I was going to make. Needless to say I will be finishing these cookies tomorrow. So, if anyone was actually paying attention to what I have been doing here I’m sorry to disappoint! I promise a post full of pictures and cookies tomorrow and I will be all caught up!

So I’ll do a full post on today’s cookies and tomorrow’s cookies together in one large clump.

Hope to see you tomorrow!
Happy Baking.

I didn’t get a chance to blog about the cookies I made yesterday, to much going on in my life or something. But! I did make cookies and so I will tell you about them today! I went over to my mother’s with my friend and we made Finnish Pinwheel Cookies.

Sarah and I Working with Special Dough

My mother had made mince meat filling the night before and had also made the dough for the cookies. Now, the dough she made was what came with the special cookie cutter we use for the cookies, not the yummy dough we found in a Taste of Home cookie book last year. My mother couldn’t find the recipe in the book the night before so she just made due with what she had. Now, these cookies are, for lack of better term, special. And, this dough she made was very difficult to work with because it was basically all butter! After making cookies using that dough we also made the dough from last year and used a separate filling of dried apricots and cherries. Those cookies were much better than the others, in my opinion. My husband agreed with me after I came home to find every single cookie from that day GONE!

If you want the Taste of Home Recipe you can either go out and buy yourself the Taste of Home Cookie Book. Or I’ll give you the recipe here!

Finnish Pinwheel Cookies

Day 5 Cookies:

Finnish Pinwheel Cookies

1/2 pound pitted dried plums, chopped
1/2 pound pitted dates, chopped (any dried fruit will due though)
1 cup boiling water
2 Tbs sugar
1 Tbs butter

3 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup butter
1 egg, beaten
3 Tbs cream
1 tsp vanilla extract

1. In a saucepan, combine plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.

2. Meanwhile, in a mixing bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie pastry. Blend in egg, cream and vanilla. Form into balls.

3. On a floured surface, roll one portion to 1/8-in. thickness. Cut into 2 in. squares. Place 2 in. apart on ungreased baking sheets. Make 1-in. slits in corners. Place 1/2 teaspoon of filling in center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Repeat with remaining dough and filling. Bake at 325 F for 12 minutes or until the points are light golden brown. Remove to wire racks to cool.

Pinwheel Cookie Cutter

(The one thing that made this easier for us was because we had a special cookie cutter that made the pinwheel shapes!)

The cookies I made today were very easy, and very fast! Also, I have none of these cookies left because between my friends and Uncle and Husband, they are GONE! If you want to make a lot of cookies I recommend doubling this batch. I used a small ice cream scoop to drop out the cookies and I think that made less cookies that was called for so if you are using a spoon to make uniform cookies make more dough to begin with!

My best friend Elizabeth came over today to make cookies with me and to craft some Christmas Presents. She is a good helper because she doesn’t like sugar and eats no sweet! She doesn’t even eat most fruit or some foods because they are too sweet for her! So no snacking for her! Below is a picture of my beautiful assistant!

Elizabeth making cookies

We made cookies from a recipe I found on the back of a Hersey’s Kiss bag. I bought the Candy Cane Kisses at the store yesterday because they were just so good! The cookies turned out heavenly! I substituted Almond Extract for the Vanilla Extract because I am in love with the small of Almond’s and they made the ten times better in my opinion. The recipe says to wait a few minutes before putting the kisses on the cookies after they are bakes. We found out the reason for this! The cooler the cookie when you put the kiss in, the less likely the kiss is to melt into a puddle of goo in the cookie! Hehe, live and learn I guess. They were good either way though!

My other two friends, Kayla and Nicole, came over after making cookies and we had a mini craft day where they knitted and Elizabeth and I made sugar scrubs and solid lotion bars! All in all a great day I think!

Both Batches

Here is the recipe from the back of the Hershey’s Kiss Bag for the cookies!

Day 6 Cookies:

Kisses Candy Cane Blossoms

48 Hershey’s Kisses brand candy cane mint candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract (I substituted Almond Extract)
2 cups all-purpose-flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk

1. Heat oven to 350 F. Remove wrappers from candies.

2. Beat butter, sugar, egg and vanilla (or almond extract) in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Place on ungreased cookie sheet.

4. Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Kisses Candy Cane Blossoms

Today I feel a little bit better . . . heck I’m lying I still feel like someone ran over me with a semi. But, I decided I should get up sometime before noon. Armed with a recipe for Persimmon Cookies I found at a lovely blog called . I only changed the recipe a little bit, I’m allergic to walnuts so I didn’t add them and I don’t really care for raisins so I omitted them as well. I’m trying to bake cookies with stuff I already have at home, so that was another reason why I didn’t put in the raisin’s.

My mother is also doing the 25 days of cookies and instead of trying to figure out a recipe for herself as well, she came over!

Persimmon Cookies

These cookies go together really easily, especially if your persimmon’s are kind of soft (mine were almost bad). I learned in Japan about different persimmon’s (柿) and got to taste both kinds while I was there. One version needs to be soaked in alcohol before used because it is bitter eaten plain. The other kind is sweeter and eaten raw, that is the kind I used in these cookies.

The orange glaze on top tasted very good with the spicy cookies but they were also very good plain! If you want to try them out yourself you can find the recipe on the blog .

Today did not start out that well for me, I fully expected not to be baking at all and having to catch up tomorrow like I did yesterday. I woke up with the cold that has been going through my household and consequently was sent home from work before I could even clock in! Just a whole 8 hours of pay I wont be getting this week! But, the day got better when my Mother and Husband and I went to our local Johnson Brother’s Greenhouse for their annual open house weekend. They have thousands of Poinsettias that they grow and sell commercially and this weekend they have small food and crafts booths and music while you look at all the bright Poinsettias. We didn’t buy any this year but we got a few Christmas Card worthy pictures!


I went to bed after getting home, not really intending to get back up to bake cookies. But, I ended up waking up and deciding to follow through with my plans. I really want to continue to get things done like I plan! My Husband requested Peanut Butter Cookies with Chocolate Chips, so I tweaked a recipe I found for Peanut Butter Cookies in my cook book “The Cookie and Biscuit Bible” By Catherine Atkinson with recipes by Joanna Farrow and Valerie Barrett.

I decided to make Chocolate Chip, Peanut Butter, Nutella Cookies. I have a love affair going with Nutella right now and I want to put it in everything! It is the best stuff, all chocolately and not as bad for you as inhaling a bag of Hershey’s kisses (almost).

Here’s my recipe if you want to try these at home!

Chocolate Chip, Peanut Butter, Nutella, Cookies

Chocolate Chip, Peanut Butter, Nutella Cookies

1/2 Cup Butter (room temperature, diced)
3/4 cup firmly packed brown sugar (I accidentally put 1 3/4 cup sugar in😦 )
1 egg
1 tsp vanilla extract
1/2 cup peanut butter (I used creamy but the book calls for crunchy)
1/2 cup Nutella
1 cup unbleached all-purpose flour
1/2 tsp baking soda
pinch of salt

1. With an electric mixer, cream together the butter and sugar until light and fluffy.

2. In another bowl, mix the egg and vanilla extract, then gradually beat into the butter mixture.

3. Mix in peanut butter and nutella thoroughly. Sift together the flour, baking soda and salt and stir into the mixture to form a soft dough. Chill the dough for at least 30 minutes, until firm.

4. Preheat oven to 350 F.

5. Spoon out rounded balls of dough onto lightly greased baking sheets and press flat with a fork in a criss-cross pattern. Bake for about 12 minutes or until lightly browned. ( I had to bake them for about 8 minutes because they burned at 12 minutes but you should go with what works in your oven.) Transfer to wire rack to cool.

If you want the regular peanut butter cookie recipe please do buy the cook book it has tons of recipes that are really good!