Halloween Highlight: Witch Hat Cookies

Witches are known for green faces, warts, and their iconic hair accessories. Make these for your little goblins to gobble up this Halloween!

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Witch Hat Cookies
Ingredients
– 1 pkg. fudge stripe cookies
– Orange canned frosting or orange melting chocolate
– Hershey Kisses

Directions
1. Lay out cookies face up or down onto a sheet pan covered in parchment paper. I like the striped look, but if you’re more into an all brown “hat” flip the cookies upside down so chocolate side faces up.
2. Pipe a dollop of orange frosting or melted orange chocolate into hole of cookie.
3. Press on a Hershey Kiss into frosting to create the top of the “hat”.
4. Refrigerate until frosting is set.

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Until tomorrow….like and comment below!

Homemade “Tim Tams”

I am in love with Tim Tams, y’all.

Now, I haven’t had a real one yet, but I have watched my fair share of Tim Tam Slam videos on YouTube to know that these would probably change my life for the better.

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That sounds a bit crazy. Oh well; judge me. I’m totally ok with it. Y’all who have been blessed with trying one are sure to understand.

So for those of you who don’t know what Tim Tams are, they are an Australian cookie that is made of up two malted shortbread-like cookies filled with chocolate malt whipped frosting, then completely enrobed in melted chocolate.

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Heavenly right?!

So, after stumbling upon the videos and finding homemade recipes for them online here and here and here, I decided to make my best-guess version for playgroup this week.

Kiddos + Chocolate Malt-flavored cookies = Happier Kiddos

Here we go.

Homemade “Tim Tams”
Ingredients
– 1 box Lorna Doone shortbread cookies
– 1 pint heavy whipping cream
– 5 Tablespoons Malted Milk Powder
– 2 bags semi-sweet chocolate chips
– 2 Tablespoons coconut oil (optional)

Directions
1. Lay out shortbread cookies onto a parchment lined baking sheet, emblem side up.
2. Pour whipping cream into a large micro-wave safe measuring cup and heat for 1-2 minutes or until hot and bubbly.
3. Add 3 Tablespoons Malted Milk Powder into hot cream and stir until dissolved.
4. Pour 1 bag chocolate chips into hot malted cream and let sit for 1 minute, then stir until smooth to complete ganache.
5. Place melted chocolate ganache, as well as a metal mixer bowl and whisk attachment I to the fridge for 1 hour or until chocolate is thick like frosting.
6. Pour ganache into chilled mixer bowl and whip using chilled whisk attachment in a stand mixer for 2-3 minutes or until ultra thick and can hold a stiff peak.
7. Spoon or pipe a dollop of whipped ganache onto one cookie and sandwich using another cookie emblem side down (you want both smooth sides of the cookie to be face OUT). Continue until all cookies are sandwiched.

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8. Chill cookies in freezer while making chocolate glaze.
9. In a deep microwave safe container, melt remaining bag of chocolate chips.
10. Stir in remaining 2 Tablespoons malted milk powder until smooth. If necessary, add in a tablespoon or two of coconut oil to get a thinner consistency. You want only a light coating of chocolate.
11. Submerge sandwich cookies in chocolate glaze and tap off excess, then set on a cooling rack over a baking sheet.
12. Chill cookies until serving. Serve with black coffee for an extra treat and dip each bite in the hot drink before devouring.

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If any of you have tried one of these delicious cookies for real, please leave me a comment, and if you’ve found them in the US anywhere, LET ME KNOW!!!! I will love you forever. Seriously.

If you love Tim Tams, or even just the idea of them like me, “like” this post or leave me a comment and/or picture on Instagram with #thedessertproject

Flag Cookies

Happy 4th of July!

To celebrate America’s Birthday, I made these cute flag cookies

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Although time consuming, these cookies weren’t too hard with my newfound love for bag sugar cookie mix!

Flag Cookies

Ingredients
– 3 bags sugar cookie mix, prepared to bag directions
– Red and Blue gel food dye

Instructions
1. Make all three batches of cookie dough, coloring one red and one blue at the end of the mixing process. Make sure you make each bag mix separately to make this process much easier.
2. Wrap each batch of colored cookie dough in plastic wrap and refrigerate for at least one hour.

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3. Split your red dough into 5 pieces, white dough into 4, and shape the blue into a square-shaped log.
4. Start by rolling out 2 flat, rectangular sheet of red and white dough, roughly the same size.
5. Begin layering your cookie dough as follows (you will be building from the bottom up): Red, White, Red, White
6. Set your blue square log on the left side of your striped cookie dough stack.
7. Roll out your remaining red and white chunks of dough to rectangles that are half the size of your original layers.
8. Layer these pieces next to the blue log as follows: red, white, red, white, red
9. Wrap the cookie stack in plastic wrap and press the cookie dough together to compact and seal the layers.
– Preheat your oven to 375 now!
10. Place cookie dough in the freezer for 15 minutes to firm.
11. Cut slices out of your dough and place about 2 inches apart.
12. Bake for 6 minutes.
13. Let cool on the pan for 10 minutes and then on a cooling rack until completely cool.

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Note: if you have extra dough from trimming or the like, knead the scraps together to make these cool tie-dye/splatter cookies!

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These cookies are sweet and festive for your 4th of July party!

If you love sugar cookies and flags, “like” this post. Make sure to share your photos with me too!

Chocolate Chip Cookie Pops

Fourth of July is coming up.

Can you believe it?! It’s almost JULY, people! Where did the last 6 months go?

Anyhow, in true American spirit, I am in the mood for classic Americana ranging from my new clothing purchases to the food I have ready for my menu this week.

To me, this week is all about celebrating our country, the people who serve/have served, watching fireworks with family and friends, hitting a baseball game, barbecuing, and making as much “classic American” (oxymoron?) food as I possibly can…and then waiting for the moment where my jeans don’t zip….

So to start off this week, I’ve made Chocolate Chip Cookie Pops. I drizzled them in chocolate to fancy them up a bit (didn’t think about red and blue until I finished….facepalm)

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Confession: I tried using the BIG cookie dough squares and sandwiching a lollipop stick between two chunks…this resulted

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Holy Monster Cookies! So I made a new batch with the following recipe/instructions…

Chocolate Chip Cookie Pops

Ingredients
– 1 package chocolate chip break-n-bake style cookie dough
– 12 lollipop sticks
– Melting Chocolate for drizzling – totally optional

Directions
1. Preheat oven to 350 degrees
2. Carefully insert a lollipop stick halfway into each cookie dough chunk.
3. Place Cookie Pops on a lightly greased cookie sheet, leaving about 2 inches between each cookie.
4. Bake for 10-12 minutes or until cookies are lightly browned on the edges.
5. Optional: When cool, drizzle with melting chocolate

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“Like” this post if you love chocolate chip cookies and 4th of July week and make sure to share your photos of your concoctions in the comments below!

Pretzel Cowboy Cookies

Is there anything better than a cookie eaten fresh out of the oven? Or that sweet smell of butter, sugar, and chocolate wafting through your home?

Everyone I know loves cookies. They all have a favorite and a strong opinion about what’s the best; soft baked vs. crispy edges, chewy vs. crunchy, or chocolate vs. no chocolate.

My personal favorite are my moms “screw up” chocolate chip cookies where she has managed to use the “wrong” margarine that results in a thin cookie with super buttery, crisp edges. Mmmmm…. The frustrating thing? We can never remember which brand does it, hence the “screw up” nickname.

My second favorite is a Cowboy Cookie. If you’ve never had a cowboy cookie, hooey are you in for a treat! Yee-Haw? Must be in the cowboy spirit with all this country-talk…

Ok, back to Cowboy Cookies. Here’s how they’re made: when a chocolate chip and oatmeal cookie really love each other, they get married and….well, a cowboy cookie is born!

Now take that and ramp it up with some Pretzel M&Ms and you’ve got yourself a chewy, chocolatey, crunchy piece of awesome!

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Pretzel Cowboy Cookies

Ingredients
– 1 package chocolate chip oatmeal cookie mix (I used a Betty Crocker bag mix)
– 1 stick softened butter. Seriously, let this sit on the counter for a couple hours. Don’t shortcut it.
– 1 egg
– 1 package Pretzel M&Ms

Directions
1. Preheat oven to 375 degrees. Line a couple baking sheets with parchment paper or SilPat baking mats.
2. In a large mixing bowl, stir together cookie mix, butter, and egg until combined. Just use a wooden spoon; last time I tried to use my hand mixer, I almost burnt out the motor…whoops!
3. Spoon about 3 tablespoons of the cookie mix onto the prepared baking sheet and repeat until no batter remains. I was able to get 12 cookies.
4. Place 3-5 Pretzel M&Ms on top of each cookie and press into the batter slightly. It should look like this.

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5. Bake for 11-14 minutes or until golden brown along the edges.
6. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack

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…or eat one fresh out of the oven with a glass of milk.

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What’s your favorite kind of cookie? Did you try these yet? Leave me a comment or post a picture!