Social Icons

twitterfacebookgoogle plus



Walnut Snowball Cookies

Festive holiday cookies made from a mixture of finely chopped walnuts, flour and vanilla, rolled into little balls and dusted with powdered sugar.

  • Prep time: 10 minutes  
  • Cook time: 35 minutes
  • Yield: Makes about 20 cookies.

    • 1 cup all-purpose or cake flour
    • 1 1/2 cups walnuts, finely chopped
    • 2-3 Tbsp sugar
    • 1 teaspoon vanilla extract
    • 1/4 pound butter (at room temperature)
    • Pinch of salt
    • Powdered sugar, to coat (about 1 cup)


    1 Preheat the oven to 300°F and prepare a large cookie sheet.
    2 Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
    3 Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.


    Coconut Macaroons Recipe

    Under no circumstances can you use reduced fat coconut for this recipe. Even subbing a portion of the coconut with the reduced fat kind will result in a dough that doesn't want to hold together or cookies that are too dry to be good.

    Prep time: 10 minutes
    Cook time: 15 minutes
    Yield: Makes 20-24 cookies.

    • 1/3 cup (60g) of egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
    • 3/4 cup sugar (5 1/2 oz, 150g)
    • 2 to 2 1/4 cups* medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)
    • 5 teaspoons smooth, unsweetened applesauce (regular or baby food)

    1 Line a bakingsheet with parchment or Silpat.

    2 Place the unsweetened coconut in a food processor. Pulse for 60 seconds.

    3 Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

    4 Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.

    5 Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

    Store in a covered box for up to 5 days at room temperature.


    Chocolate Linzer Cookies

    Beautiful sandwich cookies filled with raspberry jam and topped with chocolate

    prep time:1 hr 10 min  total time: 2 hr 10 min
    ingredients: 11  servings: 36


    • 1 cup butter or margarine, softened
    • 1/2 cup sugar
    • 1 teaspoon vanilla
    • 2 eggs
    • 2 1/2 cups all-purpose flour
    • 1 cup hazelnuts, toasted, skin removed and and ground*
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 ounce semisweet baking chocolate, finely chopped
    • 1/2 cup raspberry jam
    • 1 ounce semisweet baking chocolate, melted

    1 Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
    2 Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
    3 Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.

    4 Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies


    Chocolate Covered Reese’s Rice Krispie Treats

    The greatest part about these Rice Krispie treats? No oven required! In fact, you don’t even need the stovetop. Everything, including the shiny chocolate glaze, is made in the microwave. If, however, you do not own a microwave or prefer to use the stovetop, we have provided the method below in the recipe Notes section.Yield: 24  Prep time: 10 minutes
    Cook time: 10 minutes  Total time: 20 minutes

    You Will Need
    • 4 tablespoons (57 grams) butter (1/2 stick)
    • 1 10-ounce bag (283 grams) mini marshmallows
    • 6 cups (180 grams) toasted rice cereal (Rice Krispies)
    • 2 cups (60 grams) crispy corn puff cereal (Kix)
    • Six 1.5-ounce packages Reese’s Peanut Butter Cups (12 peanut butter cups)
    • One 10 oz bag (283 grams) bittersweet chocolate chips (about 1 1/2 cups)
    • 2 teaspoons honey
    • 8 tablespoons (113 grams) butter (1 stick)
    • 1/2 cup salted peanuts, chopped
    1. Generously spray a 13-inch by 9-inch baking dish. (You could also line with parchment paper).
    1. Cut each peanut butter cup into six pieces. In a bowl that is large enough to fit all of the cereal, combine cereals and the chopped peanut butter cups.
    1. Add butter and marshmallows to a large microwave-safe bowl. Microwave for 30 seconds. Use a spoon and stir the marshmallows (while they may not look melted, once you stir them they begin to turn molten). If some marshmallows are still solid, place the bowl back into the microwave for 10 seconds. Stir until smooth. (If after 10 seconds they still have not all melted, repeat, in 10 second intervals, until they are – just remember to stir each time).
    1. Pour melted marshmallow over cereal and gently stir until well coated.
    1. Transfer mixture to baking dish and press into one even layer. Cover baking dish with aluminum foil or plastic wrap and let sit, at room temperature for 30 minutes or until cooled and set.
    1. Once set, the chocolate glaze can be added to the top. To make glaze, add chocolate, and the butter to a medium microwave-safe bowl. Microwave for 30 seconds. Use a spoon to stir then microwave for 20 second intervals, stirring after each interval until chocolate, and the butter have melted into a glaze. (In our microwave, this took the initial 30 seconds then four intervals of 20 seconds).
    1. Add honey then vigorously stir the glaze until shiny, and then pour over cooled Rice Krispy treats. Now, use an off-set spatula or knife to spread the glaze into one even layer. Immediately top with chopped peanuts then let sit another 20 to 30 minutes until the glaze has set completely. Cut into 4 rows by 6 rows.


    Guinness Chocolate Cake Recipe With Creamy White Frosting

    About half a bottle of beer is added to an already moist and rich
    cake. The cake is deep, dark and chocolately with just a hint of
    stout. [br] [br] Since the cake is quite rich, we love topping with a
    simple no-fuss cream cheese frosting.

    Yield: 8  Prep time: 20 minutes
    Cook time: 40 minutes  Total time: 1 hour

    You Will Need

    For the Cake
    • 3/4 cup (about half of a 11.2 ounce bottle) Guinness Stout beer
    • 3/4 cup (1 1/2 sticks) unsalted butter plus more for pans
    • 1/2 cup unsweetened cocoa powder plus more for pans
    • 1 1/2 cups all purpose flour
    • 1 1/2 cups sugar
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 2 large eggs
    • 1/2 cup sour cream
    • 1/2 teaspoon vanilla extract
    For the Frosting
    • 8 ounces (1 package) cream cheese, room temperature
    • 1 teaspoon vanilla extract
    • 1 1/4 cups powdered sugar
    • 1/2 cup whipping or heavy cream
    1. Heat oven to 350 degrees F. Butter then dust the bottom and sides of a 9-inch round cake pan.
    2. Melt butter in a medium saucepan over medium heat then add beer and warm through. Remove from heat, and then whisk in cocoa powder until completely smooth. Cool 1 minute.
    3. In the meantime, add flour, sugar, baking soda and salt to a large mixing bowl then use a clean whisk to combine. Make sure you whisk for 20 seconds or so, you want to make sure everything is combined. In another small bowl, whisk together the eggs and sour cream until well blended.
    4. Pour cocoa and stout mixture into the dry ingredients then use a spatula or large spoon to gently stir together. You do not need to beat, just stir until incorporated. Now, add the egg and sour cream mixture and continue to stir until incorporated.
    5. Evenly fill prepared cake pan then bake in the oven about 40 minutes until a tooth pick can be inserted and come out clean and when you tap the top of the cake, it bounces back. Transfer cake, in pan, to a cooling rack and cool 10 minutes then turn cake out of the pan onto the rack and cool completely.
    1. Add cream cheese and vanilla extract to a large bowl then use a hand mixer on medium speed until smooth. Add powdered sugar a 1/4 cup at a time, mixing after each addition.
    2. Add cream and beat until frosting is light and creamy. Frost top of cake.


    Fried Apples Beer Battered Apple Slices

    Fried apple slices can be served savory with a sprinkle of salt or
    sweet with a dusting of powdered sugar. When you deep fry at
    home, make sure you are actively engaged and use a
    thermometer to regulate the oil temperature.

    Yield: 4  Prep time: 10 minutes
    Cook time: 15 minutes Total time: 25 minutes

    You Will Need

    • 4-5 cups vegetable oil, or other high smoke-point oil such as
    • canola oil or peanut oil
    • 1 egg white
    • 1 cup dark white beer, slightly flat
    • 1 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/8 teaspoon cayenne pepper
    • 3 Granny Smith or other baking apple, peeled and cored
    • course sea salt or powdered sugar (depending on how you plan to serve the apples, sweet or savory)

    Pour oil into a large saucepan (5-6 quart size) to reach a depth of 2-inches. Heat the oil over
    medium heat until it reaches 375 degrees F (190 degrees C).
    In a large mixing bowl, whisk the egg white until frothy then gently stir in the beer, flour, salt,
    cinnamon and cayenne pepper until smooth.
    Slice the apples into ¼-inch rings then pat dry. Working in batches, add the apple slices into the
    batter, then remove them one by one, allowing any excess batter to drip off and carefully place
    into the oil. Fry for about 1 minute on each side until golden. Remove the fried apples from the
    oil with a slotted spoon and transfer to paper towels. Immediately sprinkle each slice with a
    pinch of course salt or if serving as a dessert, with powdered sugar.


    Soft Chocolate Andes Mint Cookies

    Prep time: 20 minutes  Cook time: 10 minutes
    Total time: 30 minutes Yield: 18-20

    These chocolate mint cookies have Andes mints added to the batter as well as a chocolate glaze on top. They are simple to make, but it is important to beat the eggs for at least 15 minutes - this makes sure they become soft and risen when baked.
    Yield: 18-20
    You Will Need
    FOR Brownie Cookies
    • 10 ounces (283 grams) semisweet chocolate, finely chopped
    • 3 tablespoons unsalted butter
    • 2 ounces (57 grams) chopped Andes mints or Andes baking chips (about 1/3 cup)
    • 2 eggs
    • 1/3 cup (67 grams) sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup (35g) all-purpose flour
    • 1/4 teaspoon baking powder
    FOR Mint Chocolate Glaze
    • 2 ounces (28 grams) semisweet chocolate, finely chopped
    • 1 tablespoon butter
    • 1 1/2 ounces (42 grams) chopped Andes mints or of Andes baking chips (about 1/4 cup)
    • Extra chopped Andes mints or of Andes baking chips for topping cookies
    1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or a silicon baking mat.
    1. Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes 2 to 3 minutes).
    1. Now, stir in the chopped Andes mints (or baking chips). Continue to stir until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt.Chocolate Cookies Step 1
    1. Combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment, then beat on medium speed for 15 minutes. After 15 minutes, the eggs should have become pale yellow in color, thickened and glossy. At this point, the eggs and sugar will be at the ribbon stage. This means when you pull the beater out of the mixture the mixture will slowly fall back into itself, looking like a ribbon. If the eggs and sugar do not look this way, continue to beat until they do.
    1. Place a sifter over chocolate mixture then add flour and baking powder. Sift over chocolate. Then, gently stir the sifted flour and baking powder into the chocolate. Now, add the whipped egg and sugar and gently fold into the chocolate.Mint Chocolate Cookies Step 2Andes Chocolate Cookies Step 3
    1. Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches between each cookie. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
    1. Once cookies have cooled, make the chocolate glaze. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with extra mints.Chocolate Cookies Step 4


    Vanilla Sugar Cookies

    Total Time:25 mins
    Prep Time:15 mins
    Cook Time:10 mins


    • 3 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 8 ounces unsalted butter, room temperature
    • 2 cups sugar
    • 2 large eggs
    • 1 tablespoon vanilla

    1.Sift together flour, baking powder, and salt; set aside.
    2.Beat butter and sugar until fluffy.
    3.Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
    4.Add flour mixture and mix at low speed until dough just comes together.
    5.Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll.
    6.Roll and cut as desired and place on parchment-lined sheets.
    7.Bake at 350° for 8-10 minutes.


    Raspberry and Almond Shortbread Thumbprints

    Prep Time: 30 Minutes
    Cook Time: 18 Minutes
    Ready In: 1 Hour 15 Minutes
    Servings: 36

    • 1 cup butter, softened
    • 2/3 cup white sugar
    • 1/2 teaspoon almond extract
    • 2 cups all-purpose flour
    • 1/2 cup seedless raspberry jam
    • 1/2 cup confectioners' sugar
    • 3/4 teaspoon almond extract
    • 1 teaspoon milk
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
    3.Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
    4.In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

    Award Winning Soft Chocolate Chip Cookies

    Prep Time: 15 Minutes
    Cook Time: 12 Minutes
    Ready In: 1 Hour 40 Minutes
    Servings: 72

    • 4 1/2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 cups butter, softened
    • 1 1/2 cups packed brown sugar
    • 1/2 cup white sugar
    • 2 (3.4 ounce) packages instant vanilla
    • pudding mix
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 4 cups semisweet chocolate chips
    • 2 cups chopped walnuts (optional)

    1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
    2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
    3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.