Saturday, December 15, 2012

Day 19 Buckeyes from Hayli


  • 1 1/2 cups Creamy Peanut Butter 
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3 to 4 cups powdered sugar
  • 2 cups semi-sweet chocolate chips
  • 2 tbsps. All-Vegetable Shortening


COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Thursday, December 13, 2012

Day 18 Chocolate Hazelnut Peanut Butter Pinwheel Cookies


  • 1 pkg. Pillsbury® Sugar Cookie Mix
  • 1/4 cup Jif® Creamy Peanut Butter
  • 6 tbsps. butter, melted, divided
  • 2 large eggs, divided
  • 1/2 tsp. vanilla extract
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 1/4 tsp. salt
  • 1/2 cup Jif® Chocolate Flavored Hazelnut Spread


BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended.
STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes.
REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.

Day 17 Coconut Macaroons


  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Wednesday, December 12, 2012

Day 16 Fruitcake Cookies


  • 1/2 pound dried figs
  • 1/4 pound raisins
  • 2 ounces candied cherries, coarsely chopped
  • 2 ounces dried apricots, coarsely chopped
  • 1 tablespoon honey
  • 2 tablespoons dry sherry
  • 1 tablespoon freshly squeezed lemon juice
  • 6 ounces chopped pecans
  • Kosher salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 teaspoon ground cloves
  • 1/2 cup superfine sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1 extra-large egg
  • 2 2/3 cups all-purpose flour


Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Day 15 Cinnamon-Spiced Hot Chocolate Cookies


  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon packed light brown sugar
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3 tablespoons sweet butter, at room temperature
  • 3 tablespoons margarine
  • 1/2 teaspoon ground cinnamon
  • Generous pinch ground black pepper
  • Generous pinch cayenne pepper
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1/2 cup dulce de leche, optional
  • 1/4 cup almonds, finely chopped, optional


Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Monday, December 10, 2012

Day 14 Lemon Ricotta Cookies with Lemon Glaze



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Day 13 Cranberry Pistachio Biscotti

 1/4 cup light olive oil
 3/4 cup white sugar
 2 teaspoons vanilla extract
 1/2 teaspoon almond extract
 2 eggs
 1 3/4 cups all-purpose flour
 1/4 teaspoon salt
 1 teaspoon baking powder
 1/2 cup dried cranberries
 1 1/2 cups pistachio nuts


  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Wednesday, December 5, 2012

Day 12 Happy St. Nicholas Day

Katrina's Pfeffernussen  

1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/8 cup dark-brown sugar
1/8 cup honey
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Dash of warm water
Directions: Preheat oven to 350 degrees. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, ginger and baking soda. Set aside. Place butter, brown sugars, and honey in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Add a dash of water so the dough is not so crumbly. Add walnuts; stir until combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.) Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, cover cookies with confectioners' sugar by rolling or shaking in a bag until well coated. Store in an airtight container.

Tuesday, December 4, 2012

Day 11 Diane's Choco-Caramel Delights.

Choco-Caramel Delights.
1/2 cup of butter softened
2/3 cup sugar
1 egg, separated
2 tbl milk
1 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
¼ tsp salt
1 cup finely chopped pecans
½ cup semi sweet chocolate chips
1 tsp shortening
Caramel filling (reciepe to follow)
In a small mixer bowl, beat butter, sugar, egg yolk, milk and vanilla until blended. Stir together flour, cocoa, and salt; blend into butter mixture. Refrigerate for one hour or until firm enough to handle.
Heat oven to 350 degrees F. Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll in pecans to coat. Place 1 inch apart on cookie sheet. Press thumb gently in center of each ball.
Bake for 10 to 12 minutes. Meanwhile, prepare Caramel filling. Remove cookies from oven; carefully press center of each cookie again to make indentation. Immediately spoon caramel filling in center of each cookie. Move cookies from sheet and place on cooling rack to cool.
In a small microwave bowl place chocolate chips and shortening. Microwave on high for 1 minute or until smooth. Place wax paper under cookies ( or place on platter.. it’s what I do) Drizzle chocolate mixture over cookies.
CARAMEL FILLING: in small saucepan, combine 14 unwrapped caramels and 3 tbls of whipping cream. Cook over low heat, stirring frequently, until caramels are melt and mixture is smooth.

Monday, December 3, 2012

Day 10 Stephanie Tyler Thumbprint Cookies


  • 1 cup of butter (2 sticks or 8 ounces), room temperature
  • 1/2 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • 2 cups of flour
  • 1 cup of chopped nuts (optional)
  • 3/4 cup of your favorite jam
  • Parchment paper


1 Cream the butter and sugar on high speed for about 3 minutes.
2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).
3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Yield: Makes 2 dozen cookies.

Saturday, December 1, 2012


This Recipe comes from my mom I remember growing up eating these cookies 

1 cup brown sugar
1 cup peanut butter ( creamy or chunky )
1 egg
1 tsp. vanilla
mix all ingredients in bowl till well mixed. roll into 1 in. balls and place on cookie sheet. flatten down with fork or hand. bake at 350 degrees for 8-10 minutes or until lightly brown.
you can add a chocolate hershey kiss or chocolate chip in center (optional)

Day 8 From Jess Dee not cookies lol

Hi Shaunda

As promised, here is my recipe.
I'm a God-awful cook, and usually bake cakes and cookies from boxes.
If not, I go for as simple as humanly possible, and this recipe, for Cheese Muffins, doesn't get any more simple!
(It's great for those unexpected visitors. You can whip up a batch in twenty minutes, baking time included.)

Cheese Muffins:


2 heaped cups of flour
2 cups of milk
4 teaspoons baking powder
Salt, pepper, paprika (or any other herbs/spices of your choice) to taste.


Toss all the ingredients in a bowl and mix together with a fork
Bake in a very well greased/oiled muffin pan for 15 mins at 160 C (Believe me, these suckers will stick to the pan if you don't grease it well.)
Serve hot, with a dash of butter inside.

Makes about 12 muffins.


Jess Dee
Dee-liciously Sexy Romance
A Touch Of Confidence is now available at your favorite e-bookstore