Chocolate Cookie Straws

These chocolate cookie straws are sure to be your favorite straw to use for milk!

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Chocolate Cookie Straws

Who else loves milk with their cookies? Crazy question right? Well, what if I told you I have combined the cookies with the milk with this recipe for cookie straws (my guess is that you’d be very excited). These are so much fun to have the kids help you make and they of course enjoy the finished version with their favorite milk.

Here’s what you’ll need:

For the cookies:

-2 medium-large egg whites
-3/4 tsp pure vanilla extract
-1/4 tsp cinnamon
-1/2 cup granulated sugar
-1/2 cup all purpose flour
-1/4 cup ground up semisweet chocolate chips (I used a mini blender to crush mine up)
-butter spray or enough butter to cover the baking sheet

-Chopstick or a hard plastic straw
-Off-set spatula

Pre-heat your oven to 350º and line a baking sheet with a silpat or parchment paper. Using either butter spray or a stick of butter coat your baking sheet completely with butter (you’ll want to make sure you cover the entire sheet with plenty of butter or your cookies will stick). In a large bowl whisk together the egg whites and vanilla. Once those ingredients are well combined slowly add the cinnamon and sugar. Finally, add in your flour until well combined. Your batter will be runny, but that’s okay, that is exactly what you want! (The consistency will be similar to glue).

Take a large tablespoon and scoop up a spoonful of batter. Since these are relatively long, you will only get about two on your sheet at a time. Once you have your batter on the sheet, start from the middle and slowly thin out the batter in a circular motion with the back of the spoon from the middle to the outside. You want the batter thin enough to almost see through. Your cookie should look like a large egg (about the size of two fists). Once the cookies are spread out, your kids can help to spread the ground chocolate throughout the cookie. I put my chocolate in a diagonal line, but any pattern works (you can’t really go wrong with chocolate). Repeat for your second cookie and place in the oven for 7-9 minutes, depending on your oven. You will know they are done when the edges are a light brown. Once out of the oven you have to work very fast because they will harden quickly. Taking your off-set spatula, get right under the entire cookie and flip it over, like a pancake. Then take your chopstick or straw and start to wrap the cookie around it until the entire cookie is rolled up. Move your cookie to a cooling rack and remove the straw (it should just slide right out). Repeat for the rest of your cookies.

These do cool relatively quickly and will be ready to enjoy within about 30 minutes. If the kids don’t consume all the cookie straws immediately make sure to store in a ziplock or airtight container.

Frosted Mini Cookies

mini frosted cookies

When I think back to my childhood one of my favorite treats were frosted pink and white animal crackers. They were just enough sweetness wrapped up in a little animal shaped package. Today I am sharing my frosted mini cookie recipe that the kids and I use to make these delicious treats. The best part is that we all have so much fun making them!

Ingredients for the cookies:
  • 1 cup unsalted butter
  • 1  1/2 cup powdered sugar
  • 1 egg
  • 1 teaspoon pure Vanilla extract
  • 2 teaspoons Almond extract (or emulsion)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2  1/2 cups all purpose flour

Pre-heat your oven to 400º. Cream together the butter and powdered sugar then add egg and both extracts one at a time until well combined. Add baking powder and salt just until blended then slowly fold in your flour, 1/2 cup at a time. Once all the ingredients are well combined let the dough sit for about five minutes. Then roll out your dough onto a floured surface. I like to use parchment paper since it’s easier to transfer to my baking sheet, but you can roll yours out directly onto a well floured counter (I’m talking so much flour that you may think you don’t have a counter top anymore). You will also need to add flour on top of the dough and all over your rolling pin. Once you have your dough rolled out to about 1/4 inch thick you are ready to cut out your shapes. My kids favorites are the circles, hearts and starts, but you can use your favorite mini cutters. Once you have all of your shapes cut out of your dough, transfer with a spatula to a parchment lined baking sheet or silpat. Bake for 7-8 minutes or until slightly brown on the top. Once out of the oven transfer cookies to cooling rack and let cool for about two hours.

Ingredients for the coating and sprinkles:
  • Almond Bark
  • Food coloring
  • Sprinkles or nonparallels

Heat the Almond Bark according to the package. Once melted add your food coloring. We broke ours in half and made half white and half blue, per the request of my two very different kiddos who can’t agree on one color. I also transferred the sprinkles into a bowl for easier decorating with little fingers. My ten year old dipped the cookies into the almond bark and transferred them to the parchment paper (this is a great job for a little older child). Once they have been dipped, my five year old added the sprinkles. Once all of your cookies are dipped and sprinkled let them set until the Almond Bark hardens (usually about an hour). Once totally hard, enjoy! If you have any left, you’ll want to store these little minis in a ziplock baggie in the refrigerator.

Chocolate Almond Biscotti – Recipe

Chocolate Almond BiscottiAnyone else like to eat cookies with breakfast? Myself, I can eat them any time of day, so these chocolate almond biscotti are one of my all time favorites (especially because they go with one of my other favorites-COFFEE). These twice baked cookies will smell amazing while they are baking and taste even better.

Ingredients you’ll need:
  • 1/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon Almond Emulsion
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder (my favorite is from Ghirardelli)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Pre-heat your oven to 350º and line a baking sheet with parchment paper. Cream together the butter and sugar, then add eggs one at a time until well combined. Next add your Almond Emulsion (this is my favorite part because of how fantastic it smells). Set the wet ingredients aside while you mix the dry ingredients in a separate bowl. Combine flour, cocoa powder, baking soda and salt. Make sure your cocoa powder is unsweetened otherwise they won’t bake correctly (trust me on this one, I’ve made the mistake before and it’s not pretty). Add the dry mixture in thirds to the wet mixture folding each addition until it looks like one big delicious chocolate ball of dough. Once all of the dry ingredients are in fold in your chocolate chips.

When you are done you should have a thick dough, (thicker than normal cookie dough) which you will roll into a brick shape on your cookie sheet. This should be on the narrow side (about four inches long) since it will spread as it bakes. The length should almost cover the entire cookie sheet. I made the mistake the first time I made these of making the brick of dough too wide and my biscotti were gigantic and cracked at the end of the process. Once you have your dough in place on the cookie sheet bake for 30 minutes. Once baked, take out and let rest for about five minutes. Then cut your ends off and cut into 3/4-1 inch slices and turn onto one side. Then place them back into the oven for eight minutes. Next, take them out and turn them onto their other side to bake for another five minutes. Finally, they are done! Take them out and let cool completely before enjoying. Since they are baked several times some of the crumbs fall off and I like to eat these throughout the process (especially because this process is a long one and you deserve a snack). Once cool store the remainder of your biscotti in a sealed container or baggie.

Chocolate Almond Biscotti

Hearts and Arrows Valentine’s Sugar Cookies

Valentine's Sugar Cookies with Hearts and ArrowsLove is in the air! I can feel it, just go to the holiday section of Target and it will be staring you in the face (I think it was out the day after Christmas actually). This week when I took the kids to start looking for their Valentines, I spotted some adorable hearts and arrows   sprinkles from Wilton! I have to say, I usually don’t get inspired to make cookies just off of sprinkles, but my kids were so excited about them I had to grab some and get to work on a recipe. We ended up with my classic drop sugar cookie recipe, topped with buttercream and these adorable sprinkles on top. Not only did my kids get to make these mostly on their own, they pretty much demolished them within a few days.

Ingredients you’ll need for the cookies:

  • 1/2 cup softened butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 heaping cup  of all-purpose flour
  • Red food color
  • Small heart-shaped cookie cutter

Ingredients you’ll need for the frosting:

Pre-heat the oven to 350º. Cream together the butter and sugar, then add the egg and vanilla until well combined. Add the salt and baking powder one at a time, stirring just until each is combined. Fold in one heaping cup of flour (this should be close to a cup and a quarter).  We added red food color to our cookies since we cut them into hearts after they were out of the oven, but you can sub out pink or any other color you’d like. Once your food color is fully mixed scoop out 12 cookies onto a baking sheet lined with parchment and bake for 12-15 minutes. Once your cookies are done remove from the oven and let cool for a few minutes. If you are going to cut them into hearts, use a small heart-shaped cutter on the middle of each cookie. I like to remove the “scrap” part of the cookie and keep it for the kids to eat because I never waste cookies. While the cookies are cooling you can prepare your buttercream.  Once the cookies are cooled completely you can frost them. We used a small uneven spatula to spread the buttercream on each one, adding the sprinkles after each one is frosted.

Hearts and Arrows Valentine's Sugar Cookies with Buttercream frosting

Valentine’s Chocolate Chip Cookies

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Wow, is it already time to prepare for Valentine’s Day? I could have sworn it was just the holiday season yesterday. Until I walked into Target and noticed Christmas was on sale and Valentine’s decor was already out, I couldn’t believe it. My kids and I got to work to make our favorite chocolate chip cookies with a Valentine’s twist. This Valentine’s Chocolate Chip Cookie recipe is quick and easy and will make your Valentine swoon! Continue reading “Valentine’s Chocolate Chip Cookies”

Fall Pumpkin Snickerdoodle Cookies

This time of year is my favorite! It kicks off the holiday season (which means lots of baking and family time which is our favorite around here). So even though it doesn’t feel like it yet in Phoenix -still in the 80’s every day the past few weeks – baking my favorite pumpkin snickerdoodle cookies  helps us to feel like it’s actually Fall. Not only are these soft inside, they are rolled in cinnamon, sugar with a hint of nutmeg which makes for an amazing smell throughout the house while they are baking. Continue reading “Fall Pumpkin Snickerdoodle Cookies”