Tag Archives: cookies

FALL COOKIE COLLECTION

This Fall Cookie Collection is loaded with the flavors and colors of fallFall Cookie Collection 

September seems to officially start all of our fall decorating and baking, so I wanted to share my fall cookie collection to celebrate the season.  I have some new recipe ideas for cookies that haven’t been tested yet, so for now, I hope you will enjoy one of these. Continue reading FALL COOKIE COLLECTION

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PEANUT BUTTER CANDY BITE COOKIE BARS

Peanut Butter Candy Bite Cookie Bars are a rich, gooey, treat loaded with peanut butter and bite size pieces of candy.Peanut Butter Candy Bite Cookie Bars

Peanut Butter Candy Bite Cookie Bars are a rich, gooey, treat loaded with peanut butter and bite size pieces of candy.Peanut Butter Candy Bite Cookie Bars are a rich, gooey, treat loaded with peanut butter and bite size pieces of candy.  The bottom crust is a peanut butter cookie dough, bite size candies arranged on top, covered with remaining cookie dough and drizzled with sweetened condensed milk.  

Continue reading PEANUT BUTTER CANDY BITE COOKIE BARS

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CARAMEL APPLE SNICKERDOODLES

A basic snickerdoodle recipe with caramel baking chips, diced apples, and pecan chips makes an over the top treat.Caramel Apple Snickerdoodles

Caramel Apple Snickerdoodles are a soft cookie that starts with a basic snickerdoodle recipe.  Caramel chips, nuts, and fresh, diced apples are added to the batter, then rolled in a cinnamon-sugar mixture and baked.  This combination of ingredients makes a melt in your mouth, delicious cookie.    Continue reading CARAMEL APPLE SNICKERDOODLES

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FREEZER COOKIE DOUGH

Making freezer cookie dough is the best idea EVER!  You can whip out a plate of fresh, hot cookies to serve to your guests or family in a matter of minutes when you have these in your freezer.

Preparing freezer cookie dough balls ahead of time allows you to bake fresh, homemade cookies in minutes with no mess.

 

Preparing freezer cookie dough balls ahead of time allows you to bake fresh, homemade cookies in minutes with no mess.Last week I had a rare day when my “Things To Do List” was actually short, so I decided to bake some cookies.  As I started setting out all of my ingredients, I had a brilliant idea!  Why not just mix up some freezer cookie dough balls instead. Continue reading FREEZER COOKIE DOUGH

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MY COOKIE RECIPES IN TASTE OF HOME MAGAZINE

taste of home magazine, cookie recipes, published recipesI am always so excited and feel so honored when one of my recipes is published in a magazine.  This week I received 2 magazines from Taste of Home with one of my cookie recipes in each.   


taste of home magazine, published cookie recipes,

This is my recipe for Halloween Party Cutout Cookies.  It is in the Taste of Home magazine posted above.  I have not made my cookies yet for this year but here are a few from last year.tatse of home magazine, decorated sugar cookies

 

I use my recipe for decorated sugar cookies, and decorated these very simple. Some of the grandchildren helped with these.  

The second magazine is a cookie swap edition and is full of great looking recipes. I will be trying several of them out this year.  The cookie recipe of mine they published was actually one I created a few years ago as an after school snack for some of my grandchildren.  taste of home magazine, cookie swap 

trail mix, cookie cups, nutella, peanut butter cookie cupsThis recipe only has 4 ingredients.  If you like chocolate and peanut butter together, this will hit the spot.
Trail Mix Cookie Cups
Yields 24
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 roll (16.5 oz) refrigerated peanut butter cookie dough
  2. 1/2 cup creamy peanut butter
  3. 1/2 cup chocolate hazelnut spread (Nutella or Jif)
  4. 1 1/2 cups trail mix
Instructions
  1. Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
  2. Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
  3. Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
  4. Carefully remove each cookie cup and place on a wire cooling rack.
  5. Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.
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