Chocolate Mint Candy Cookies

These are my contribution to my cookie exchange this year.
I made a "test batch" about 2 weeks ago, and they lasted all of 10 minutes, I swear!!

My sister-in-law, Karen, used to make these every year.
They are my niece, Leah's favorite cookie.

You don't have to sprinkle the candy canes on them, but I thought it made them more festive!

St. Patty's Day Version

Chocolate Mint Candy Cookies

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

2 cups semi sweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 teaspoons soda

1/2 teaspoon salt

3 packages Andes Mints

Crushed Peppermints or candy canes (optional)

In a saucepan over medium heat, cook sugar, butter and water, stirring occasionally until butter is melted.  Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes.

In your mixer, pour the chocolate batter.  Add and beat each egg one at a time.  Stir in flour, baking sod and salt.  Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Grease cookie sheets or line with parchment paper.

Roll dough into walnut sized balls and place two inches apart.

Bake for 8-10 minutes. 

DO NOT OVER BAKE.

Place one Andes Mint on top of each cookie, let sit for about a minute to let it get all melty.

Swirl with the back of a spoon.

Top with crushed peppermint if you desire.

Nutter Butter Acorns

We made these the last couple of years, I don't know why I never took pictures of them?

I think they are ADORABLE.

And 

so.darn.tempting.

They are so little you can just pop 'em in your mouth!

Perfect blend of peanut butter and chocolate.

I think you should make some of these up for the kids at Thanksgiving...

or anytime really?

NUTTER BUTTER Acorns

Taste of Home

1/2 cup chocolate chips, + 48 pieces

48 Mini Nutter Butter Cookies

48 Hershey Kisses, unwrapped

Line a cookie sheet with waxed paper.

Melt 1/2 cup of chocolate chips in the microwave.

Dip the flat end of the kiss in the melted chocolate and stick to one side of the Nutter Butter and place on the cookie sheet.

Place in refrigerator until set.

Do the same thing with the chocolate chips to make the "stem."

Put back in refrigerator to set completely.

Pop one in your mouth and say thanks!!

Sometimes it's ok to talk with your mouth full!

Regency Ginger Crisps

I've talked about my friend, Gerry, before in other posts.

She has introduced me to many authors that I love!

I have only read the first in this series, from Joanne Fluke, Chocolate Chip Cookie Murder.

All of the books in this series are named after baked goods and are based on a girl named Hannah Swensen, who owns a bakery in Minnesota.

Gerry knew I'd love these books, not only because they are clever and funny, but because after she talks about making something in the book, it shares her recipe for it.

This past weekend, I had a taste for ginger cookies.

I was going to see Gerry that night, so early that morning, I mixed up a batch of these Regency Ginger Crisps from the book to bake that afternoon and take to her that night.

They were REALLY yummy!

Joanne Fluke - Hannah Swensen Mysteries

The recipe says to flatten the cookie down with your spatula before baking, I sort of missed that part.

Maybe next time I will try that on one pan and see how they turn out?

I loved that they were crunchy on the outside , and yet soft on the inside.

Regency Ginger Crisps

The Chocolate Chip Cookie Murder - Joanne Fluke

1 1/2 sticks melted butter

1 cup brown sugar

1 large egg, beaten

1/4 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt

2 teaspoon ground ginger

2 1/4 cups flour

1/2 cup sugar, for coating

Melt butter and mix in brown sugar.  Let mixture cool, and then add egg.  Add soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill the dough for 4 hours or even overnight.

Preheat  oven to 375 degrees.

Roll dough into walnut sized balls with your hands and roll them in sugar. 

Place on greased cookie sheet.

(original recipe says to flatten with a spatula, I did not.  mine were more puffy)

Bake for 10 minutes or until nicely browned.

Cool on cookie sheets for no longer than one minute, or they will stick.

Mint Brookies

Wednesday morning my oldest daughter informed me that she was having dinner at my niece's house with all of her cousins to send my nephew, Alex, off to college.  

She offered to bring dessert.

Now mind you she was headed to school from 8-3:30, and worked until 6. I wasn't sure when she planned to make the brownie mix she had in her hand?

She told me she was just taking it over my niece's and making it there.

yea, right.

I'd like to think I was teaching her entertaining skills...but that morning I felt like I was failing miserably.

I decided that a regular 'ol brownie mix wasn't going to be the way to go.

I decided that cookies would be a better option.

My baking cupboard was looking pretty sparse.

So....how about Brookies?

Yes!! It's the best of both worlds, a cookie and a brownie!

I dug through my cupboard and found some mint chips, perfect!

Mint/Chocolate is my niece, Leah's favorite combination!

*she grins*

So this is what I came up with!

Using the brownie mix and my muffin pan, these Mint Brookies were created!!

I was later informed by Liz, my departing nephew's girlfriend, who was also leaving for college, that it was the perfect idea, being since they were attending South Dakota State University in Brookings, South Dakota!

Score one for me that I didn't even know about!

*winks*

Mint Brookies with Milk based Mint Ganache Drizzle

Brookie

1 brownie mix that makes a 9x13 pan, made according to box instructions

plus, 1/2 teaspoon peppermint extract

3/4 cup mint chocolate chips

Mint Chocolate Ganache Drizzle (made with milk not cream)

1 cup mint chocolate chips

3 Tablespoons milk

dash of peppermint extract

Preheat oven to 350 degrees.

Prepare muffin tins with non-stick cooking spray.

Prepare brownie mix as directed on package, and add in extract and mint chips.

Pour into muffin tins, I filled them about 1/3 of the way full.

Note: They got a little bit thicker than I had intended. If you want them more like a cookie, they would make more, my batch made 20, but you would have to vary the baking time a bit, and bake them for a shorter amount of time.

Bake for 15 minutes, watch them closely!

Cool in pans for a bit, then remove and cool on your counter for a little while longer.

Place chips and milk in a sauce pan over low heat, stirring constantly until the chips are melted.

Add dash of extract and give it a swirl with a whisk.

Drizzle over the brookies.

Drizzle will firm up some, if you don't want them quite as gooey, place them in the fridge for a bit before serving.

cousin love

Death by Chocolate Cookies

Unless you hate chocolate

(GASP!!)

Who wouldn't want to try a cookie names after a heavenly way "to go?"

Need to curb a chocolate craving?

These will do the trick, 

Take my word.

Grab a big glass of milk, or your favorite "cuppa, " and enjoy!!

Death by Chocolate Cookies

from the domestic rebel

1 box devils food cake mix

2 eggs

1/2 cup oil

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Line baking sheets with parchment paper or spray with cooking spray.

In a large bowl combine the cake mix, eggs and oil. Add the 3 kinds of chips and stir until incorporated.

Drop dough  by heaping Tablespoon full onto prepared baking sheet, about 2" apart.

Bake for 8-10 minutes, cool on cookie sheet for 5 minutes before removing.

Store in an air tight container.

Makes about 2 dozen cookies.

Lemon Whippersnappers

Talk about a cookie that's sweet in more ways than one!! 

Not only are these lemony cookies covered in powdered sugar, 

they are sweet to make!

Only 4 ingredients and one of them is a cake mix!

I made these about a million years ago for a Christmas Cookie exchange when I was looking for something different to bring.

I tucked the recipe away and ran across it again not too long ago and decided to WHIP-ersnapper some right up!!

They are soft and sweet... I hope you enjoy them!! 

Lemon Whippersnappers

1 box of lemon cake mix (don't use the kind with the pudding)

1 egg

2 cups of Cool Whip

1/2 cup powdered sugar

Pre-heat oven to 350 degrees.

Mix together cake mix, whipped topping and egg.

Spoon Tablespoon sized portions of dough, and roll into a ball.

Roll in powdered sugar and place on a GREASED cookie sheet.

Bake for 10-12 minutes.

Coconut Macaroons

Chocolate Drizzled Coconut Macaroons

Always a favorite on my holiday trays.  

These sweet little coconut morsels are drizzled with just a little bit of chocolate fudge!

My friend, Toni, made these for my cookie exchange many years ago.

My father in law LOVES them!!

I always seem to have extra coconut left after I make my husband's 

Chocolate Macaroon Tunnel Cake 

for his birthday, so I whip these up at Christmastime!

Coconut Macaroons

4 c flaked coconut

1 cup sugar

1/4 c + 2 Tbls flour

1/3 t salt

6 egg whites

1 t vanilla

melted chocolate fudge canned frosting for drizzle

In a medium bowl, combine coconut, sugar, flour and salt, mix well.

In a separate bowl, beat egg whites and vanilla til blended.

Pour egg mixture over coconut mixture and blend well.

Drop by rounded teaspoonfuls onto a greased cookie sheet.

Bake at 325 degrees for 20-25 minutes or until golden brown.

Cool.

Drizzle with melted chocolate frosting.

Frosted Sugar Cookie Bars

Frosted Sugar Cookie Bars

I pinned these on Pinterest last year, and have always wanted to try them.

The recipe comes from A Little Bit Crunchy, A Little Bit Rock 'n Roll

I decided to whip them up yesterday for the kids for a fun Halloween treat.

They were super easy, and the kids loved them.  

Plus, they make a bunch!!

Frosted Sugar Cookie Bars

2 sticks unsalted butter, softened

2 cups sugar

4 eggs

2 tsp vanilla (+1/2 tsp almond extract, optional)

5 cups flour

1 tsp salt

1/2 tsp baking powder

Preheat oven to 375 degrees.

Cream together butter and sugar.  Add vanilla and eggs, and beat well.

Combine dry ingredients in a separate bowl, and gradually add to creamed mixture, mixing well.

Spread into greased 13x18 pan, bake for 10-15 minutes, or until golden brown.

Cool, and then frost.

Frosting

1 stick unsalted butter, softened

1/2 cup shortening

1 teaspoon vanilla or 1 teaspoon almond extract

pinch of salt

4 cups powdered sugar

5 Tbls milk

food coloring (optional)

sprinkles (optional)

In a mixer, cream together butter and shortening, add vanilla and salt.

Add powdered sugar and milk a little at a time, mixing until fluffy.

I tinted mine orange for this batch and topped with Halloween sprinkles.

The second batch I made (4 days later!!) I varied a bit. had a friend make them and add almond extract to the batter and to the frosting.  So I gave it a whirl.
YUM!!

I baked these up for a function at my husband's office tomorrow, 

I tinted them lime green!!

So, with or without the almond extract, they are SUPER YUMMY!!

Tiffany blue with multi -colored sprinkles

At Easter I made them with my White Chocolate Cream Cheese Frosting and added White Chocolate M&Ms!

These were ESPECIALLY GOOD!!

Can you say bake sale??

:)

I 

I cut them with my pizza cutter!!

"It would be SWEET if you would go to HOMECOMING with me" Cookie.

Remember when we were kids and you just simply got up the nerve to ask a girl to a dance?

(or a boy to a Sadie Hawkins Dance...)

Yes, it was stressful and nerve wracking, but these days?  

You have to make some grand gesture!

It used to be that they did this for Prom, but now homecoming, too?

homecoming invitation giant cookie

Funnier thing? 

Even if you have been dating for 6 months, and you already know you're going, 

I mean you have the dress, the shoes, the tie.  You even know where you're having dinner....

You still have to come up with some clever way to ask.

My daughter, Kenzie, has been dating her boyfriend, Austin since early last Spring.  

She has been so stressed out about what to do to ask him.

She had her idea all ready to go, and someone at school used it.

She didn't want to "copy!"

So, I suggested the idea you see here.

pizza-boxed up

She got a small pizza box and she (yea...we will go with SHE...not ME...decorated the cookie)

She was so excited to surprise him with it last night.  

She closed the lid on the box, and sat it on the stove.

This is my daughter, Kenzie and her boyfriend, Austin.

Really couldn't ask for a sweeter guy for her to be dating!!  

(Austin, if you are reading this... take care of her and BE GOOD!!!)

So, they go to different schools and if you think it's hard for a girl to come up with an idea like this, how about a teenage boy?!?

So, yesterday, when he came over, he texted her from the driveway and said he was here.

She ran out to the drive, and he was standing there with roses and a poster board.

   

I stole these photos from her twitter account! ;)

Can you believe that she didn't whip her cell phone out right there and take his picture?!?!?!

NOOOOOOOOOO!!

I wasn't even here!!

Of course, I totally had it pictured like this:

but I am a child of the 80's....

When I think of homecoming dances I think of dancing to "Crazy for You" by Madonna.

So, to make a short story even longer....

he walks in the kitchen  (Austin ALWAYS the SHY one.... )

Sees the box and says "Oooooo! PIZZA!!"

Walks over and opens the box, and sees his homecoming cookie!!

All in all it turned out well, I just wish I could have witnessed in person!!

So, if your teen is looking for a good idea...go ahead and steal it!

Happy Homecoming, everyone!!

Double Chocolate Peanut Butter Cup Cookies

Double Chocolate Peanut Butter Cups Cookies

I haven't done a bake along in a while, life has just been BUSY!!

But I knew I needed to make these when I saw them.

Love me some peanut butter cups!!

So, thanks to Danielle from Hugs & Cookies XOXO for sharing her recipe!!

If you don't follow her...you simply must.  

She has some wonderfully sweet creations!!

When I posted the recipe I doubled her recipe on her site, because she said that it didn't make many.

Double Chocolate Peanut Butter Cup Cookies

from Hugs & Cookies XOXO

2 Sticks butter

1 1/2 cups sugar

1/2 t. salt

2 t. vanilla

2/3 c unsweetened cocoa (I used Hershey's Special Dark Cocoa)

2 eggs

2 cups flour

1 t. baking soda

1 bag (12 ounce) peanut butter chips

1 bag mini Reeses Cups, slightly chopped

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

In a mixer, combine butter, sugar, salt and vanilla.  Slowly add cocoa, eggs, flour and soda, stirring to combine.  Fold in your peanut butter chips.

Scoop large scoops of dough onto cookie sheets.  

Bake for 12-14 minutes.

I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.

Remove to rack and cool completely.

Pour yourself a big 'ol glass of milk and ENJOY one (or 3!!)

Made 3 dozen cookies.

Holiday Highlights from An Affair from the Heart

all packaged up for delivery

I have been busy busy baking and baking. Then Tuesday night I had my cookie exchange.  

Wednesday morning,  I spread my platters out on my kitchen table and began filling them up.  

We made 5 huge platters, two small containers and several little plates of goodies.

My twins and I loaded them up and off we went to deliver!

I decided to share with you the holiday things that I have been making in one spot.

So, here you have a Holiday Recap!

Holiday Recap 2011

Spice Cookies with Pumpkin Dip

Candy Bar Fudge

Caramel Toffee and Pecan Fudge

Almond Raspberry Shortbread Thumbprint Cookies

My Great Aunt Vern's Sugar Cookies

Candy Coated Crispix Mix

Click on the Crispix Mix to see this cute way to decorate a Pringles Can for your cookie Exchanges.  How cute are these?!?

Grandma Davis' Frosted Sugar Cookies

Karen's Gngerbread

Rainbow Cookies

Pecan Caramel Bark (Turtle Bark)

Festive Cherry Pie Jell-O

Home Made Sugar Scrubs

From myself and my family,  to all of you who take the time to follow my blog and facebook pages, 

Happy Holidays!  It means so much to have you here with me! 

Cheers to 2012!