Applesauce Chocolate Chip Cookies

mmmm.. I"m really trying hard to come up with the best way to tell you all about my high school days with Jolyn. Should I sell you our secrets about our "out of towners" (our friends that were boys in the nearby towns, wink wink) OR should I tell you about the very inapproprate jokes that were made when we played balderdash. Maybe, the pranks. no. I'd like to keep my records clean, haha. 

I wish I could tell you about what a good friend she was, always there for me through a lot of thick stuff, and a lot of thin. I had a lot of thick stuff in high school and she was there, jamba juice in hand. After my chemo weeks quite often I didn't feel good and we'd bunker down in her house and consume handfuls of and handfuls of calories. Cadbury eggs. Mint M&M's. Applesauce Cookies. Homemade Caramels. Snickerdoodles. all sorts of junk food. 

She was a true friend. now she is half a country away, but for a short time in our married life we lived 1.5 hours apart and got to see each other ever month or so. happy days. One of those times I snagged her memory filled applesauce cookie recipe we made so much. ha. or more like ATE so much. 

Applesauce Chocolate Chip Cookies

Ingredients

1/2 cup softened butter

1/2 cup shortening

(can do 1 cup shortening)

3 eggs

2T vanilla

2 cup applesauce (1 can)

2tsp baking soda

4 cups flour

1 t salt

1 pkg of chocolate chips

Directions

Cream Together butter, shortening, eggs, vanilla

in the can, or a small bowl combine applesauce and baking soda

Add to butter mixture

gradually add flour

add salt

stir in chocolate chips

drop by spoonfuls on greased cookie sheet.

Bake 350 for 12-15 minutes

makes about 3 dozen

These cookies are light and sweet. SUPER FLUFFY. Their texture is much like a pumpkin cookie. 

so fluffy 

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Chocolate Cherry Ice Cream Sandwiches and 'Stache Promo Code

Last year, my baby turned one. Contrary to my husband's belief, this is a BIG. DEAL. Like we were gonna party and people were gonna come and dote on my beautiful, big boy 1-year-old (I may or may not have gotten choked up during the "Happy Birthday" song). I decided on the mustache theme, and immediately went to Etsy to begin ordering supplies. I needed a bunch of die cut mustaches to glue onto straws and wooden dowels for photobooth props. I found Lynda over at TwentySix33 Creations and ordered a set of 25. They came in the mail and I loved them, they were perfect! I simply used glue dots to stick them on straws, and BAM! Instant party hit. You could hear kids (and, er, adults...) giggling as they sipped their sodas with said 'staches. We even blew up a picture of him, blindfolded the older kids, and played 'Pin the Mustache on Parker' with one of these babies.

Because Lynda is so awesome at what she does and cares about our fans, she has offered to give away a set of mustaches to one of them, Laura Van Noy (yay!), and is offering a 10% discount on all orders placed between now and February 28 with coupon code LOVEDAY10. 

So head on over to TwentySix33 Creations to check out her darling paper hearts, gift tags, and more. And remember your coupon code!

                               

I remember growing up eating those long, rectangular ice cream sandwiches with chocolate wafers and vanilla ice cream. Even better were the cookies and cream ones, man were we lucky if we got those! I'd save my quarters and bring them to school with me to buy from the volunteer mom for the day during lunch. It was either those, fudgesicles, or those chocolate shell ice cream cones with nuts.

Here on the blog I've already posted a Salted Vanilla Bean Coconut Ice Cream Cookie Sandwich (divine), and we also have a the most perfectly soft sugar cookie, so I dreamt up this concoction.

I present to you the Chocolate Cherry Ice Cream Cookie Sandwich.

Cherries are the perfect Valentine's Day accessory. They're red, the flavor amazing, are packed with antioxidants, and if you and your Valentine want, you can even play a romantic game that involves the stems...wink wink.......

Cherry Almond Ice Cream

Ingredients

3 c heavy cream

3/4 c sugar

2 c fresh, pitted cherries, divided

2 t almond extract

Directions

1. Blend cream, sugar, and 1 1/2 c of the cherries in blender until cherries blended well.

2. Simmer remaining 1/2 c cherries in saucepan with 1/8 c water until cherries are steaming and have softened. Simmer on low until almost all of the water is evaporated. Drain cherries, return to the pan

3. Add cream mixture to pan with steamed, drained cherries. Heat on low, continuously stirring until sugar is melted and mixture is smooth. Remove from heat.

4. Add almond extract, mix well.

5. Use ice cream maker at this point, or if you don't have one, cover with plastic wrap and place in freezer. After several hours, use spoon to stir ice cream, re-cover, and place back in freezer. Repeat until ice cream is desired consistency, or in this case, pipeable and will hold its shape.

While your ice cream is icing, make your chocolate sugar cookies. I made a few slight adjustments to the sugar cookies to make them chocolate and they were wonderful! Not too sweet, because I knew the ice cream would be pretty sweet. If you're going to frost them instead of turn them into an ice cream sandwich, they're also perfect because frosting is usually a sugar party in your mouth on its own. You can't have two parties going on at the same time!
I also made this wreath and am obsessed. I have a strip of velcro on the back of those rosettes, and I change out the rosettes for each season. I made a set of red and green for Christmas, orange and black for Halloween, red and blue for Independence Day, etc. The rest of the year, I have slate grey and mustard yellow. So easy

Chocolate Sugar Cookies

Ingredients

1/2 cup shortening

1/4 cup butter, room temperature

1 1/4 cup sugar

1 egg

2 tsp. vanilla

1/2 cup sour cream

2 1/3 cups flour

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1/2 cup cocoa

Directions

1. Cream shortening, butter, and sugar.

2. Mix in egg, vanilla, and sour cream.

3. Sift flour, baking powder, baking soda, salt, and cocoa, then slowly add to creamed mixture.

4. Chill dough for a couple hours.

5. Roll out dough, cut until shapes, and bake at 350 degrees 8 minutes, or until edges barely set.

I tried to assemble these with the ice cream not completely set (it was set, and I got it out of the freezer, but then a friend stopped by and it melted a bit) and the cookies room temperature, and it was just one hot mess. With trial and error, I froze the cookies, and hardened the ice cream a bit until it was a consistency that I could pipe onto the cookies. I use the plastic disposable piping bags and just cut a large hole (to allow room for the cherries) and it worked perfectly! When you pipe the ice cream, you need to make sure the ice cream actually comes out to the edges, as it needs to pick up your sprinkles.

Top ice cream with second cookie, roll edges in sprinkles (on plate), and place back into freezer until you're ready to eat.

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Glazed Coconut Lime Cookies & Ribbon butter cookies

While I'm posting, I don't want you to get confused with the fact that these are cookie recipes from Sydney. Sydney is new to our blog....you might want to know THIS is her recipe. She also just had a baby. like JUST had a baby. So how can I expect her to blog when she has a sweet lil' thang to take care of. {and heavens! is she sweeter than all these cookies combined. babies are like that aren't they.} Sydney made two cookies! (I know, right? for just having a baby, that's pretty generous of her time) Her first cookies were the Glazed Coconut Lime. Soft and moist.

Glazed Coconut Lime 

Glazed Coconut Lime Cookies

Ingredients

**Glazed Coconut Lime Cookie Dough**

1/4 c butter

1/4 c white sugar

1/4 c brown sugar

1/2 c + 2 tbls oatmeal

1 egg

1/4 tsp vanilla extract

1/4 flour

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

juice of 2 limes

zest of 2 limes

1/2 c sweetened shredded coconut

**Lime Coconut Glaze**

1 1/2 tbsp coconut milk

2 tbsp fresh lime juice

zest of 1 lime

1 3/4 cups powdered sugar

Directions

Makes a dozen cookies

Preheat oven to 375 degrees F

Blend oatmeal until makes fine powder. (I use the magic bullet)

With electric mixer cream butter, white and brown sugar together for 30 seconds. Repeat 2 more times until pale and fluffy.

Add egg and vanilla

Mix in zest and juice from limes slowly

In separate bowl, sift together flour, baking powder and soda, salt and oatmeal powder.

Add dry ingredients to wet ingredients bowl slowly and mix

Fold in coconut till distrubuted evenly in dough

Spoon out 2 tbsp sized balls on greased cookie sheet

Bake for 10 mins or lightly browned

Cool baked cookies before adding glaze

**Glaze**

With electric mixer, blend all ingredients for glaze together. Glaze should be finished when it looks glassy and drips slowly from a spoon (about 3-4 mins)

Last week I was meandering through costco. Trying to decide what I NEED and what I WANT and what samples to taste test, when we walked infront of a butter cookie sample. As I crunched I thought- these are christmas cookies arent they. they also remind me of old people. old folks and christmas. ah.
Then Syd meantioned she was going to make them for the great exchange :) and I smiled. how did she know?

I am pretty sure she started out with a cookie press, and then threw it to the wind. I mean- she does have a newborn baby :)

Ribbon Butter Cookies

Ribbon Butter Cookies

Ingredients

1 1/2 c margarine

1/3 c butter

2 c powdered sugar

1 tsp vanilla

1 egg

3 3/4 c flour

Directions

Preheat oven to 375 degrees

In mixing bowl, mix (with electric mixer) softened butter, margarine, vanilla and egg.

Mix in powdered sugar and flour slowly .

Stick dough right into a cookie press with ribbon disk (if your cookie press doesn't come with ribbon disk, use any holiday disk)

Press cookie dough from cookie press on a greased cookie sheet until sheet is filled.

Cook for 8 minutes or until lightly browned on bottom.

Sprinkle with holiday sprinkles or colored sugar.

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Cookies Royale

First of all... shout out to my hubby who is turning 30!! on 12/12/12!!! Only one in a lifetime :) Now on with the cookies..

Well, I love Chocolate. And I love Coconut. So I love these cookies!! (nice deductive reasoning right there) These truly are my favorite cookie. Not because when I eat one I am like WOW! that is a once-in-a-lifetime-cookie, more like Oh! Hi there my two buddies. Missed you and your so tasty kinda cookie. Lets have a glass of milk kinda cookie. And invite our friend macadamia nut to join, nutty company is fun. That's this kinda cookie.

I first experienced this cookie in college. Oh good ole college days and all the new experiences (Stop being so dirty-minded, that's not what I meant.)  More like traveling, new friends and good foods. Burning rice in your room-mates brand new pans and RUINING it! those kind of experiences. I don't know if it was the carefree and soakin up life living that made me love 'em but, I just love 'em.

Is it weird that I am eating 2 of these as I am typing this? no joke. I think staring at all the pictures gave me a craving! yay for late night blogging and cookies!

Anyway here you go... hope you love 'em too.

 Your going to want to start out by toasting coarsely chopping your macadamia nuts and toasting them and your coconut. That way when it is time to add them they are cooled and won't melt your chocolate chips.
In your mixer cream your sugars and butter.

 Then add in your eggs. .. isn't that an awesome picture. Probably one of my best egg shell pictures, because I always take egg shell pictures?

 After you've mixed all your other ingredients (flour, vanilla.. secret ingredient.. COCONUT EXTRACT).. its time for the fun. Roll up your cute denim shirt sleeves. Wash your hands and get them dirty! Squeeze in your coconut, chocolate chips, and macadamia nut. Roll in to balls and bake!

Then enjoy with a lot of milk!

Here is the recipe card.. and easy print button. All thanks to YumPrint!

Cookies Royale

Ingredients

2 Cups butter at room temp

1 1/2 Cups Sugar

2 Cups Brown Sugar

3 Eggs

1 1/2 tsp Baking Soda

1 1/2 tsp Salt

2 T Vanilla

2 tsp coconut extract

5 Cups Flour

4 Cups Chocolate Chips

2 Cups Shredded Coconut toasted

1/2 Cup Macadamia nuts coarsely chopped and toasted

Directions

Cream Butter and Sugars. Add in eggs and mix. Then add in baking soda, salt, vanilla, and coconut extract. Continue mixing while adding in flour slowly, about a cup at a time. When combined fold in chocolate chips, coconut and macadamia nuts. When combined roll in to small balls and bake on non-stick or greased baking sheet at 350 degrees for 9-10mins. or slightly golden. Don't over bake! Cookies will continue to cook through after removing from oven.

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Beacon Hill Cookies {Chocolate Meringue Cookies}

Beacon Hill Cookies {Chocolate Meringue Cookies}

Cookie Exchanges are a fond memory of mine.  My grandma hosted a HUGE cookie exchange every year.  They went all out and baked 1 dozen cookies for each person in attendance.  I remember my mom coming home with and entire laundry basket full of plates of cookies.  That is heaven for a little kid.  I remember going with my mom on a few occasions when my dad was working and just drooling over all the cookies.  I also felt super special being there because it was a no-kids event...but with it being at my Grandma's house she'd let me join every once in a while.

Since those days as a kid I've been to a few cookie exchanges where you just bring a few dozen cookies and let people take an assorted plate of goodies home.  This makes it much easier on the bakers and on your waistline...and it lets you savor the really delicious cookies.  For our cookie exchange I baked two of my best loved cookie recipes.  My White Chocolate Raspberry Cookies (which you can find the recipe for right HERE) and my Beacon Hill Cookies.  Before I get to the Beacon Hill Cookies - just a few short words about the White Chocolate Raspberry Cookies.  They are AWESOME!!!  Many cookie exchange attendees told me they were their favorite...and I have to agree.  They are just so darned good!  Please please please make them.  You won't regret it!

Now.  On to the Beacon Hills.  Beacon Hill Cookies are my husband's FAVORITE cookie.  His mom makes these and everyone in the family loves them!  She told me that years ago when she was first married, she ripped this recipe out of a magazine in a waiting room and it has been a favorite ever since.  I have made these cookies several times, but my husband always tells me they aren't as good as how his mom makes them. :)  Even if I follow the recipe to a T food is always better at Mom's house.

Now these are a meringue cookie - so no flour, no butter.  Just egg whites and sugar basically.  The beating process takes about 10 minutes...so it is easier to use a stand mixer than a hand mixer - but a hand mixer will do the trick too!  And don't let the meringue scare you - these are chewy delicious, chocolately cookies!

Beacon Hill Cookies {Chocolate Meringue Cookies}

Ingredients

1 cup semi-sweet chocolate chip pieces (chocolate chips or chopped both work)

2 egg whites

1/8 tsp salt

1/2 cup sugar

1/2 tsp vinegar

1/2 tsp vanilla

1/2 cup angel flake coconut

1/4 cup chopped walnuts

Directions

Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.

Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.

Add vinegar and vanilla and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)

Fold in coconut and nuts. Add chocolate and gently fold in until no more white is showing. Do not stir. Just gently fold it in.

These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 10 minutes. Transfer to a wire rack to cool.

Yield: 24 cookies

Can you tell that Blake and I are enjoying this day ALL ABOUT COOKIES?!

My favorite guy.

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Holiday Sugar Cookies

This is totally my go to sugar cookie recipe. my old high school friend posted it 2 years ago! And while making some super snazzy pumpkin sugar cookies I decided it was about time we do this recipe some justice and showcase them!

love instagram....{@ohsodelicoso}

They are always soft and flakey-  thick or thin, big or small they turn out great. 

Just be careful not to overcook them! right? isn't that always the trick with sugar cookies?

If you wait till they are golden brown look your typical choc chip cookie you have probably cooked them too long. 

With all these fabulouso parties just around the holiday corner try this delicioso recipe. 

Sugar Cookies

1/2 cup shortening
1/4 cup Butter or margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 2/3 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup sour creamMix shortening and butter/margerine, sugar, egg and vanilla thoroughly. 

Blend in remaining ingredients. Divide dough, cover, and chill for a few hours.


(if it is chilled for a few hours you will be able to do cut-outs. If you are in a hurry, they will probably be a little too sticky for cutting out, but it will still work for flattening out in a circle)

Roll out on floured surface, about 1/4 inch thick. Cut in desired shapes and place on ungreased baking sheet. Bake in pre-heated oven at 350º F. for 6-8 minutes (the edges will be just turning golden). May be dropped by spoonfuls on cookie sheet and flattened with a glass which has been dipped in sugar. Bake 10-12 minutes if you use this way.

Sugar Cookies

Ingredients

1/2 cup shortening

1/4 cup Butter or margarine

1 cup sugar

1 egg

1 tsp. vanilla

2 2/3 cups flour

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

1/4 tsp. nutmeg

1/2 cup sour creamMix shortening and butter/margerine, sugar, egg and vanilla thoroughly.

Instructions

Blend in remaining ingredients. Divide dough, cover, and chill for a few hours.

Roll out on floured surface, about 1/4 inch thick. Cut in desired shapes and place on ungreased baking sheet. Bake in pre-heated oven at 350º F. for 6-8 minutes (the edges will be just turning golden). May be dropped by spoonfuls on cookie sheet and flattened with a glass which has been dipped in sugar. Bake 10-12 minutes if you use this way.

Sugar Cookie Frosting

Sugar Cookie Frosting

1/2 cup room temperature butter (if you melt in microwave be SO careful. you easily risk getting it too runny, which will ruin your frosting.)

1/2 cup shortening

4 cups (half a bag) powdered sugar*

3 tsp vanilla

1/4 tsp almond extract

**3-4 TBS of Evaporated Milk (can use milk)

Instructions

Beat butter and shortening together on medium speed for a few minutes. Turn down your mixer to slowest speed and slowly add sugar, vanilla. Turn mixer back to medium speed and **add milk one tablespoon at a time until you reach your desired consistency. beat for about 3 minutes the less milk, the stiffer the batter- which is best if you are decorating. if you get your frosting too thin, add powdered sugar to stiffen back up.

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