Lately I’ve been getting alot of “Wow you’ve lost alot of weight. What diet are you on?” comments from family and friends.

First of all. Thank you! Who doesn’t wanna hear they’ve lost weight right? I’m not a size 2/4 mind you. (Yeah you know I’m talking to you.) Second of all. It’s not intentional. Currently I’m on the In-The-Process-Of-Buying-House-So-I’m-Too-Stressed-To-Eat diet. I don’t think it’s endorsed by Nutri-System (Is Maria Osmond looking good or what?) or Weight Watchers though. So don’t try this at home, readers. I’m a professional.

I keep telling myself that all the stress will be worth it in the end. I’m sure I’ll be singing home ownership’s praises (and packing on the happy pounds) in a couple weeks. But if you ask me right now. It’s not. I’m barely eating (which explains my lack of food posts) and having nightmares about being homeless. That can’t be good. Is this normal? Please tell me this is normal.

Ok don’t answer that. I’m far from normal. House buying or no house buying. HA!

But this semi-normal-slash-crazy girl NEEDED a damn cookie. Thank you Martha Stewart. You saved my sanity. At least for today. No promises for tomorrow though.

Chocolate Caramel Candy Corn Cookies
Recipe adapted from Martha Stewart

Makes 36 cookies (I got 13 cookies)

INGREDIENTS

4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
About 36 candy corns (I used 13 caramel candy corn)

INSTRUCTIONS

Preheat oven to 350 degrees. Line cookie sheet with silpat or parchment paper. Set aside.

Combine butter and sugar in a stand mixer, fitted with a flat beater. Mix until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour and mix until a dough forms.

Scoop out level teaspoons of dough (I used a tbsp instead) and roll into balls. Place balls on baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch, about 10 to 12 minutes. (I baked for 12 minutes)

Remove from oven and gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Let rest on cookie sheet for about 1 minute before transfering to a rack to cool completely.

ENJOY!

Husband rating: A/A-
He really loved the chocolate cookie but he’s not a huge fan of candy corn. He’s obviously cuckoo.

Wifey rating: A/A+
This recipe was quick and easy to put together. You can’t go wrong with chocolate and caramel. I give this the Cookie Monster seal of approval. Its just what the crazy doctor ordered. *Nom nom nom*

Publisher : ArtofAppreciation.com Company : Art of Appreciation Gift Baskets

Features

• The perfect gift for any special gift occasion, impress friends, family or clients with this beautiful basket framed with flowing greenery and a lovely handmade bow.
• Offered in 5 very generous sizes (Large pictured) The Medium basket features a delectable assortment of gourmet goodies – enough for all to share!
• Angelina’s Sweet Butter Cookies, Chocolate Truffles, Malto Bello Raspberry Truffles, Chocolate Popcorn, Butter Toffee Pretzels, Worlds Finest Moccachinos, Worlds Finest Chocolate Caramels, and MORE. Please see product description for full ingredient details.
• Each gift is carefully hand crafted, adorned with grape ivy vines, tied with ribbons and includes a personalized gift message from you to convey your best wishes.
• To determine when your gift will be delivered, please review the “Shipping Rates and Policies” link below:

Product Description

The perfect gift for any special gift occasion, impress friends, family or clients with this beautiful basket framed with flowing greenery and a lovely handmade bow. Offered in 5 very generous sizes (Large pictured) The Medium basket features a delectable assortment of gourmet goodies – enough for all to share! A large box of Angelina’s Sweet Butter Cookies, Chocolate Truffles, Malto Bello Raspberry Truffles, Chocolate Popcorn, Butter Toffee Pretzels, Worlds Finest Moccachinos, Worlds Finest Chocolate Caramels, Worlds Finest Chocolate Mint, Worlds Finest Double Chocolates, Sherwood Chocolate Wafers, Sherwood Vanilla Wafers, 2 fudge filled Gille Crip Cookies and a tin of Fruity Bonbon Candy. Your beautiful gift is presented in a burgundy gift basket adorned with grape ivy vines, tied with ribbons and includes a personalized gift message from you to convey your heartfelt best wishes. NOTE: During warm weather, we will substitute delicate chocolate and truffles with another high-quality candy item to protect your gift from melting during transit. To determine when your gift will be delivered, please click on the “View Shipping Rates and Policy” link below:

chocolate cookie

i made pierre hermé’s chocolate sparklers the other day, but i made a few mistakes in the process.  i accidentally mixed the single egg yolk that was meant for glazing the cookie logs into the cookie dough mix.  i also thought that the previous batch of these cookies i made were too buttery, so I left out 4 tbsp of butter. stick to the master’s recipe if you like a less dense, lighter cookie texture.

i ended up with a cookie that was denser and less buttery than the original but one that i think almost tastes like a cross between dark chocolate fudge and a crumbly cookie.  i can’t seem to keep my hands off of them!

The Accidental Super Chocolatey Cookie
(makes about 2 dozen, depending on the diameter of your log)

Flour                                  2 3/4 cups
Cocoa powder                  1/3 cup (I used Valrhona)
Cinnamon                        a Pinch
Salt                                    a Pinch
Butter                               2 sticks at room temp
Sugar                                1/2 cup plus 2 tbsp
Vanilla                              1/4 tsp
Egg yolk                            2; one in the batter and save one for glazing
Sugar for coating

1. Beat butter in bowl until it turns light and creamy
2. Add sugar, vanilla, and 1 egg yolk.  Continue to beat until smooth
3. Reduce mixer speed to lowest possible and stir in flour, cocoa powder, cinnamon and salt until the dry ingredients just disappear into the cookie.  Do not over-mix as this will encourage gluten to develop in the cookie, resulting in an elasticky rather than crumbly cookie
4. Divide dough in half, wrap in plastic and let rest in refrigerator for at least 30 minutes
5. Take dough out and form each piece into a log that is about 7 to 8 inches long
6. Wrap logs in plastic and let it rest for an additional 1 hour or more.  You can also make the logs ahead and freeze it for up to 1 month
7. Whisk remaining egg yolk in a bowl and spread it onto the logs with a brush
8. Spread some sugar out on a piece of parchment paper or plastic wrap.  Roll the logs in the sugar.  PH advises that the sugar is for making the edges crisp rather than to add sweetness to the cookie.
9. With a sharp knife, slice the cookies into 1/2 inch thick slices.  Place the slices on a baking sheet lined with parchment paper
10. Bake at 350° degrees for ~15 minutes, then transfer to a rack to cool

Well.

These are just…superb. I love them.

The cookie base is like some kind of chocolate shortbread. And the “filling” is just like a miniature bite of real cheesecake.

I had none left to say the least. Darn all you party guests. 

Just kidding. These only seem more complicated than they really are. Easy to whip up! 

Makes about 30 cookies.

Ingredients:: 

• 4 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1/4 tsp salt, plus a pinch
• 2 large egg yolks
• 1 1/2 tsp sour cream
• 1/8 tsp pure vanilla extract
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 cups all-purpose flour MINUS 3 TBS
• 2 oz. Hershey’s Special Dark chocolate chips
• 3 TBS Dutch-process cocoa powder whisked into the all-purpose flour

Directions:: 

1. In the bowl of an electric mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add 1/4 cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes. 
2. Preheat the oven to 350 degrees F with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Melt the Special Dark chocolate in microwave in 20 second intervals, stirring in between each interval, until chocolate is shiny and melted all the way through. 
3. In the bowl of an electric mixer, beat the butter and remaining 1/4 cup sugar on medium speed until well combined. Add the melted chocolate, remaining 1/4 tsp salt and egg yolk, beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined. 
4. Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using your thumb, make an indention in the center of each ball. 
5. Bake 10 minutes; remove from oven and make indentations again – use the round edge of a spoon. Rotate sheets, return to oven, and bake until edges of cookies look puffed and “golden”. Transfer cookies to wire racks and let cool completely. 
6. Using a teaspoon, fill the center of each cookie with cream cheese filling. Return cookies to oven, and bake until filling is firm, about 8 minutes. Transfer cookies to a wire rack to cool completely. 

Um, more please.

I let the Omnivore into my shop recently.  I was nervous.  But he wanted cookies.  And I offered him a trusty volume off my library shelf and told him to choose a recipe.  We would learn to bake together.  Hey, maybe even we’d find a new hobby to enjoy (somehow I just can’t get into his hobbies of drum carving, soap making, face cream potions, essential oils, and blow dart shooting.  Guitars, too.  Lots of guitars.  Eclectic, I know).

It started with a lesson:

1. You see that mixer?  Remember that guitar we have that you won’t let me touch because it is worth too much and I might break it?  Treat the mixer like that.

2. Baking powder is kept in the fridge. Do not confuse with baking soda, which may also be in the fridge, but should not be used for cooking.  If you want baking soda, use the stash in the pantry.  Unless, of course, you are craving rather fragrant cookies.

3. The cookbook lists measurements for a reason. Yes, there will be a problem if you pour in a heaping cup of chocolate chips because you like chocolate.  Same goes for sugar.  1.5 cups is very different from 1 cup.

Chocolate Crinkle Cookies (2 dozen, adapted from the Illustrated Guide to American Cooking)
1/4 c semisweet chocolate morsels
1/4 c canola oil
1 c sugar
1 tsp vanilla
1/4 tsp salt
1 c sifted flour
1 tsp baking powder
1 egg
1/2 c confectioners’ sugar

Melt chocolate in a double boiler.  Add to mixing bowl containing sugar and oil.  Add egg, beating thoroughly between additions.  Add remaining ingredients and chill a few hours or overnight.  Roll teaspoon sized balls in confectioners’ sugar and arrange 2 inches apart on a greased baking sheet.  Cook at 350* for 10-12 minutes.

Hi Everyone!!!  I’m back   Slowly, but surely I will return to my old blogging ways, but lately I’ve been occupied with all the joys of moving, having appliances delivered, cleaning, unpacking, organizing, and discovering all the quirks of our new house!

Our house is a little chaotic and we have been nonstop from the moment we moved in until last night… Bill returned back to work today but I have off today and tomorrow in an effort to unpack our clothes and get somewhat organized but it isn’t looking promising.  Although we had a condo before, we are both discovering that there is a lot more involved with owning a large house

I plan on sharing little projects with you all and of course our before/after pictures, but I did want to show you my lovely new oven that I was super excited for, as Erin knew well…

However, we learned that one of the burners is not working so sadly I can’t even use it yet because they are coming out tomorrow to replace it.  Fantastic :/  Oh well… what can ya do, right?

Anyway, we have lots of windows and natural light that flow into our kitchen so I can almost guarantee that my pictures will be 10000 times better than what they were.  Today was a cloudy day for the most part, but look how gorgeous my pictures turned out…

Breakfast

Lunch

Snack

My mom and I both had doctors’ appointments for tonight, so we decided to have an early dinner beforehand… I really wanted to go back to Blue Sage and take her there but they aren’t open on Mondays so I did some googling and found another really cute veggie cafe called “Allways Cafe“…

The verdict?  Well, I was skeptical because I thought nothing could top Blue Sage but upon walking in my mom and I both remarked about how awesome the inside was… it was very cozy, but had an ecletic feel… plus we loved how the paintings on the walls all were to benefit families and children dealing with Autism.  The menu was purely amazing – numerous delicious veggie choices, I had no idea what to choose, but seeing as how I have been lacking serious veggies over the last few days I selected the veggie wrap which was asparagus, roasted peppers, grilled onions, mixed greens, hummus, and feta in a whole wheat wrap.  It was served with a pesto and zuchini pasta salad.  I don’t even know how to tell you how fresh and delicious all of the ingredients were and how yummy everything was! 

My mom ordered the Fresh Mozarella Panini which was spinach, tomato, mozarella and basil on multigrain bread all toasted up…

Instead of eating my other half, I split the second half of my mom’s with her… so warm & comforting!

Then, because we were feeling in a sweet mood, we decided to split a chocolate cookie!  It was firm on the outside but warm and chewy on the inside filled with nuts & chocolate chips!

All in all, I LOVED this restaurant and so did my mom.  For sure, we will be back!

Ok, now time to take a break from housework and watch 24!

PS.  And just so you know I haven’t gone for a run since last Wednesday!!!!!!!!  I’ve literally had no time, but I’m making it a major priority tomorrow to get back on track

Had an order for Harry’s Custom Made Rocky yesterday – reckon I’ll have to make a double batch to try some myself… Chocolate Cookie chunks, Cherry Ripe pieces, Raspberry Marshmallows in Milk Chocolate with Pink Squiggles. Reckon it’ll taste alright.

Publisher : ArtofAppreciation.com Company : Art of Appreciation Gift Baskets

Features

• The perfect gift for any special gift occasion, impress friends, family or clients with this beautiful basket framed with flowing greenery and a lovely handmade bow.
• Offered in 5 very generous sizes (Large pictured) The Large basket features a delectable assortment of gourmet goodies – enough for all to share!
• Worlds Finest Chocolate Caramels, Decadent Chocolate Cake, Chocolate Wafer Cookies, White Chocolate Chip Macadamia Nut Cookies, assorted Candies and MORE – Please see product description for full details.
• Your beautiful gift is presented adorned with grape ivy vines, tied with ribbons and includes a personalized gift message from you to convey your best wishes.
• To determine when your gift will be delivered, please review the “Shipping Rates and Policies” link below:

Product Description

The perfect gift for any special gift occasion, impress friends, family or clients with this beautiful basket framed with flowing greenery and a lovely handmade bow. Offered in 5 very generous sizes (Large pictured) The Large basket features a delectable assortment of gourmet goodies – enough for all to share! We start with delightful Chocolate Toffee, Buttery Caramels, 2 packages Chocolate Cookie Biscuits, Sour Cherry Candies Tin, Worlds Finest Chocolate Mochachinnos, Worlds Finest Mint Meltaways, Worlds Finest Double Chocolate Delights, Worlds Finest Chocolate Caramels, Decadent Chocolate Cake, Large Strawberry Wafers, Large Chocolate Wafers, White Chocolate Chip Macadamia Nut Cookies, assorted Licorice Candies, Fruity Gel Candies, Butter Toffee Pretzels, and crunchy Gourmet Caramel Corn – WOW! Your beautiful gift is presented adorned with grape ivy vines, tied with ribbons and includes a personalized gift message from you to convey your best wishes. NOTE: During warm weather, we will substitute delicate chocolate and truffles with another high-quality candy item to protect your gift from melting during transit. To determine when your gift will be delivered, please click on the “View Shipping Rates and Policy” link below:

Customer reviews

GIFT BASKET by .. T. WILLIAMS (OKINAWA,JAPAN-USA)
oh my gosh this item was super, my friend loved it, there was over 20 items in this basket, very tasty, of coarse i had to taste. great buy, worth the price, AAAA++++++

I came across lots of handmade felt cakes and cookies on flickr and was prompted to have a go at making my own. I cut out these circles a few days ago. Took about 5 minutes.

Yesterday I blanket-stitched the tops and bottoms, stuffed them, stictched the icing on and added sprinkles. This is the end result. It was very much fun. And incredibly quick. I think I’ll make more at some point. When I need to be creative but don’t have a lot of time.

Leah tried them last night and was impressed. But found them to be slightly crumbly. She is a tidy eater and managed to catch the crumbs in her hand.

In the interest of full-disclosure, I have to admit that I generally don’t like white chocolate. Since it doesn’t have any chocolate liquor nor cocoa solids, it’s not even really chocolate. On the flip side, I absolutely love Oreo cookies. They’re easily my favorite mass-produced cookie.

Before I try out a new product, I usually guess whether or not I’ll like it. Sometimes I’m surprised. Sometimes the candy bar is exactly as expected; both good and bad. With the Cookies n’ Cream, I earnestly didn’t know what to guess.

Structure
A solid, 12 segment molded bar of white chocolate with little balls of chocolate cookies mixed throughout.

Texture
The white chocolate is very soft; it’s almost not even like chocolate. There’s absolutely no snap when you bite in. Normally, this would be a deal breaker. However, I enjoyed the contrast between the crispy cookie bits and the soft chocolate.

Taste
Again, the white chocolate fails if you apply traditional chocolate rules. It’s very sugary and tastes like artificial vanilla. But, it kind of evokes an Oreo center. The cookie pieces do have some chocolate flavor, but they’re a bit overpowered by the white chocolate.

Verdict
The chocolate in this bar feels and tastes cheap. Any self-respecting chocolate connoisseur would probably thumb their nose at this product. But I’m going to go against traditional wisdom and recommend this product for those who like Oreo cookies. Though, if you’re looking to buy a product called “Cookies ‘n’ Cream”, I’d assume you already are and there’s a good chance you’ll also like this product.