A BLOGGY COOKIE EXCHANGE & A GIVEAWAY!!

I’m sorry I didn’t get a recipe posted on Friday.  I started a new job 2 weeks ago and it’s so hard getting into the routine of working again (for those who don’t know me, I haven’t worked outside the home in 10 years!).  I’m going to try to do better though…hopefully I’ll get into the swing of things soon!

Now, on to the fun stuff…the thing we’ve all been wating for…the COOKIE EXCHANGE!!  Here’s how it works.  Simply post your favorite cookie recipe on your blog and then come back here and link to your post using the Mr. Linky below.  Please make sure to link to the post where your recipe is posted, not to your main blog.  This makes it easier on those who might find this later and are trying to find your cookie post.

And for those of you who might be interested in hosted your own “real” cookie exchange, I thought I’d share a great website that helped me when I decided to start hosting my own cookie exchanges… Cookie Exchange.Com .  You can find answers to just about every question you have on that site.  And if you don’t find the answers you need, hop on over to her message board – someone will surely be able to help you!  I have been having cookie exchanges for several years.  As a matter of fact, this year will be my 6th annual Cookie Exchange and I absolutely love doing it!  We have a blast, and the cookies are fabulous!  So, if you’ve ever thought about it, or even if you haven’t, I think you should give it a try!  They are so much fun!

Oh yeah, and I mentioned a giveaway too, right??  I am going to create a recipe book with at least 30 cookie recipes (Different from those I’ve posted here the last couple of weeks) and one lucky blog reader is going to win it!!  How can you win, you say?  Well, there are a couple of ways, so read on!

1.  If you leave me a comment on this post, you will get ONE entry.

2.  If you participate in my Bloggy Cookie Exchange you will get another TWO entries.

2.  If you post about my Bloggy Cookie Exchange on your blog you will get another TWO entries. 

So, if you do all three, you would get FIVE entries!  Wow!  So please, join in the exchange and tell your friends about it on your blog!  Feel free to use the photo below on your blog and link it back to mine:

 

 

 

CLICK ON THE “MISTER LINKY” BELOW TO ADD YOUR LINK!!!

Cookie Exchange Recipe – Butter Pecan Turtle Cookies

I don’t have much time for chatting right now, gotta get ready for work and get the kids ready for school, but I wanted to post my cookie for today.  These are actually bar cookies, although the title doesn’t say that. 

BUTTER PECAN TURTLE COOKIES

2 cups all purpose flour

1 cup brown sugar

1/2 cup softened butter

1 cup chocolate  chips

1 cup chopped pecans

1 cup butter

3/4 cup brown sugar

 

Preaheat oven to 350.  Mix flour, 1 cup brown sugar and 1/2 cup softened butter until well mixed.  Pat firmly inot an ungreased 9×13 pan.  Sprinkle pecans over and press in lightly.  In a saucepan, combine 1 cup butter and 3/4 cup brown sugar.  Cook over medium heat, stirring constantly until entire surface of mixture begins to boil.  BOil 1 minutes, stirring constantly.  Pour caramel over pecans and crust.  Bake 18-22 minutes, or until entire caramel layer is bubbly.  Remove from oven and sprinkle with chocolate chips.  After chips melt slightly, swirl with a spoon for a marbled effect.  Cool completely, cut into bars.

 

Hope you have been enjoying the recipes.  And don’t forget to tell your friends about the BLOGGY COOKIE EXCHANGE ON MONDAY!!!

Check out this blog for your Christmas Shopping!

I found this blog today and wanted to share it with you.  I’m all for shopping with moms instead of big companies for Christmas.

There is something there for everyone!

Cookie Exchange Recipe -Raisin Filled Cookies

I had these cookies while on vacation in Texas.  I don’t even like raisins, but I really liked these cookies!  How wierd is that?  So, even if your kids (or you!) don’t  like raisins, maybe they’ll like this cookie!

RAISIN FILLED COOKIES

(Sorry, I don’t have a photo for these)

Preheat oven to 350. 
FILLING:

1 cup raisins (I like the golden raisins best for this)

1 cup sugar

1 cup water

2 tbsp flour

Dash of salt

1 tsp vanilla

Place all in saucepan and cook until thick.  Cool.

DOUGH:

1 cup shortening

2 cups brown sugar

Blend the two together and add:

3 eggs

1 tsp baking soda

4 cups flour

Blend together.  If dough is too thick, add up to 2 tbsp. cold water.

Roll out dough and cut out circles.  Put filling between two cookies, press the edges to seal and bake for 10-15 minutes.  Check often to make sure they don’t burn!

And, I promised y’all I’d tell you what the giveaway would be today, right?  Well, I am going to put together a Cookie Cookbook with lots of my other favorite cookie recipes (At least 30 recipes, maybe more!), and I’ll be giving it away to ONE OF MY LUCKY BLOG READERS!!  The details about the giveaway will be announced on Monday, along with the Cookie Exchange, so don’t miss it!

Cookie Exchange Recipe & Button for the exchange

Today’s recipe was shared by a friend of mine.  She made these at a get-to-gether at my house and I absolutely LOVED them and HAD to have the recipe.  They are so super simple to make, and they’re one of my family’s favorites.  She didn’t even give me the name of them, so I have no idea what they’re really called. 

CHOCOLATE CHIP CREAM CHEESE BARS

1 family size roll of chocolate chip cookie dough (Or make your own)

16 oz cream cheese

1/3 cup sugar

1 tbsp vanilla

Grease a 9×13 inch baking dish and press half the dough onto the bottom of the pan.  Mix cream cheese, sugar and vanilla.  Spread over cookie dough.  Crumble remaining cookie dough over top.  Cover and bake at 350 for 15 minutes.  Uncover and bake 20 min or longer until golden brown.

Chill until firm and cut into squares*

*You can eat this right away, but I find that I like the texture of the cream cheese layer better after they have chilled.

 

Now, I created a button to share with you for the BLOGGY COOKIE EXCHANGE on MONDAY.  And you can see it at the top right of my blog.  But I have a small problem.  I have absolutely NO IDEA how to share the code in the sidebar.  But I’m gonna put it in this post anyway.  If anyone can tell me how to put it in my sidebar for you to copy/paste, I’d appreciate it!

Here’s the button:

And here’s the code:

<a href=http://www.cakescraps.wordpress.com target=”_blank”><img src=”http://i4.photobucket.com/albums/y116/heavenlycakes/Family%20Pictures/BlogCookieExchangeButton-1.jpg” border=”0″ alt=”Photobucket”></a>

 

I hope that works.  I feel so stupid not knowing how to do this!  So, if you can figure it out, please share my button on your blog so that lots of people will participate in my “Mr. Linky” Bloggy Cookie Exchange on Monday.  I’m really excited about it.

 And, do you remember me mentioning a giveaway?  Well, if you add my button to your blog, you will receive 2 extra entries to win!  And if you’re wondering what you will win…check back tomorrow!!!    I think you’ll like it!!!

 

Bloggy Cookie Exchange Date Change & Menu Plan Monday

I hope you’re enjoying my Cookie Exchange Recipes!  I had originally planned to have the Bloggy Cookie Exchange today, but with my new job and a sick kid (my son has strep throat right now!) I haven’t gotten it all together.  So, I’m postponing it to next Monday, NOVEMBER 24th. I will work on a button tonight that you can put on your blogs to tell others about it.  I’m also working on a giveaway that will go along with the exchange!!  I think you guys will like it!  So get your recipes ready for next Monday!  I can’t wait to see your recipes!

Now, on to this week’s Menu Plan.   I know, I’ve missed a week or two.  I actually did my menu plan those weeks, just never got around to posting it on the blog.  Oh well.  Here’s this week’s:

MONDAY – BBQ Meatballs (Crockpot recipe) with Honey Pan Rolls & Steamed Brocolli

TUESDAY – Meatloaf with Sweet Potato Casserole

WEDNESDAY – Pork Chop Surprise with biscuits

THURSDAY – Spaghetti (using leftover meatloaf in the sauce) with Cheesy Garlic Bread

FRIDAY – Gingered Chicken Dinner

SATURDAY – Tuna Burgers with Parmesan Potato Wedges

SUNDAY – Eggs Goldren with Turkey Bacon

Cookie Exchange – 2 recipes EASY COOKIES!!!

Today I’m going to share two very simply cookie recipes.  You only need a few ingredients for them, and they are so quick and easy, these just might turn into your “go-to cookies” when you’re in a pinch!

 

MAGIC COOKIE BARS

1 stick butter

1-1/2 cups graham cracker crumbs

14 oz can sweetened  condensed milk

1-1/3 cups coconut

2 cups chocolate chips (or M&M candies or any type of baking chips)

1 cup nuts
Preheat oven to 350.  Line a 9×13 pan with foil, lightly spray with nonstick cooking spray.  Place butter in pan and put into oven until melted.

Sprinkle crumbs evenly over melted butter.  Pour condensed milk evenly over crumbs.  Top with remaining ingredients and press down lightly. 

Bake for aout 20-25 minutes, or until lightly browned.  Cool completely.  Use foil to lift out of pan.  Cut into bars.  Store covered at room temperature.

 

 

PEANUT BUTTER COOKIES

1 cup peanut butter

1 cup sugar

1 large egg, slightly beaten

1 tsp. baking soda

Extra sugar for the tops

Preheat oven to 350.  In a large bowl, beat together peanut butter and sugar until well combined.  Add egg and baking soda to mixture  until well combined.  Roll teaspoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets.  Dip a large glass into a dish of sugar and use the glass to flatten the cookie slightly.  Then use a fork to make a crosshatch design.  Bake for about 10 minutes.  Cool on baking sheet for about 2 mintues, and remove to a wire rack to cool completely.

2 Cookie Exchange Recipes & another giveaway!

First off, two recipes to catch up for the day I missed.  A friend brought this recipe to one of my cookie exchanges and it was a hit!

RASPBERRY SWIRL COOKIES

 

 

 

 

 

 

1/2 cup butter, softened

1 cup sugar

1 eg

1 tsp vanilla

2-1/4 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup coconut

1/2 cup raspberry jam

1/4 cup finely chopped walnuts

 

Beat butter at medium speed until creamy.  Gradually add sugar,then egg and vanilla beat well.  Combine dry ingredients, gradually add them to the butter mixture, beating well.  Shape into ball and chill for about 2 hours.  Roll into 12×9 rectangle on wax paper.  Combine coconut, jame and nuts and spread to within 1/2 inch of the edge.  Roll up, starting at long end.  Pinch seam to seal.  Wrap in waxed paper and freeze until firm.  Slice into 1/4 slices and bake at 375 for 10-12 minutes or until edges are lightly browned.

 

Here’s one I made one year…it’s alittle more work than some, but it’s well worth it!  This is a homemade version of the popular Pepperidge Farm Milano Cookies.

MILAN COOKIES

12 tbsp butter, softened

2-1/2 cups powdered sugar

6 egg whites

2 tbsp vanilla

2 tbsp lemon extract

1-1/2 cups flour

cookie filling, recipe follows

COOKIE FILLING:

1/2 cup heavy cream

8 oz semisweet chocoate, chopped

1 orange, zested (optional)
Cream the butter in mixer, then add in sugar.  Add egg whites gradually and then mix in the vanilla and lemon extracts.  Add the flour and mix until just incorporated.  Place batter into piping bag.  With a small round piping tip (1/4 inch round), pipe 1″ sections of batter onto parchment paper lined baking sheets, spacing them 2′ apart.  Bake at 350 for 10 mintutes or until light golden brown around the edges.  Let cool on the pan. 

Prepare cookie filling by placing cream into a small saucepan over medium heat.  Heat just until it starts to boil.  Remove from heat and pour hot cream over chocolate in a bowl.  Whisk to melt chocolate, add zest and blend well.  Set aside to cool -it will thicken as it cools.

Spread a thin amount of filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.  Repeat with reamainder of cookies.

Makes about 3 dozen cookies.

 

 

And I told you I had another givaway link.  The lady over at Grosgain has ANOTHER giveaway, this time for a Custom Watercolor Painting of your child!  The paintings are amazing…she even adds the catchligths in the eyes!  This would be great for their bedroom’s, or a great gift for grandma!  Be sure to enter for this great prize!

Link to a giveaway & Cookie Exchange Recipe

I apologize for not posting a recipe yesterday, I worked 11 hours yesterday – from 8am to 7pm and then came home and went to bed at about 8:15 pm.  I’ll catch up with two recipes tomorrow!

But before we move on to recipes, I have to share this cute costume giveaway with you!  Hop on over to Grosgain to enter to win this adorable costume SET:

Now, I thought I’d share a great gingerbread recipe with you today.  I make gingerbread cookies every year with the kids, and I think I could eat a whole batch by myself!  This recipe is for cutout cookies…I’ve never tried it for houses. 

 

GINGERBREAD CUTOUT COOKIES

2/3 cup shortening

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp ground cloves

pinch salt

3/4 cup molasses

1 egg

3 cups flour

1/2 tsp baking powder

1 tsp baking soda

 

Cream together the first 6 ingredients.  Add egg and mix.  Add molasses, mix again.

Combine the flour, baking powder, and baking soda in a seperate bowl.  Add to the creamed mixture a little at a time until well blended.  Roll out between two pieces of waxed paper, chill until firm.  Preheat oven to 350.  Cut chilled dough with desired cutter and place on a non-stick baking pan (or one lined with parchment paper).  Bake 8-10 minutes (be sure to watch them though, the baking time may vary according to ovens).

Decorate with your favorite cookie icing!  Here’s my absolute favorite icing…it dries hard enough for you to package or stack your cookies, but is soft enough that it won’t chip a tooth when you bit into it!  Let the iced cookies dry to the touch, then cover them loosely with waxed paper and let them sit overnight before packaging or stacking.

COOKIE ICING

1 pound powdered sugar

1 heaping tsp meringue powder (found in the cake decorating section of your craft store/Walmart)

1/4 tsp clear vanilla

1/4 tsp clear butter flavor

1/4 tsp almond extract

water – amount will vary

 

Combine powdered sugar and meringue powder in a large mixing bowl/stand mixer bowl.  Add flavorings.  Add water a little at a time until you reach a good icing consistency.   For outlining your cookies, you want it to be a little stiffer, but for filling in, you can make it a little thinner.  Here are some decorating ideas for your cookies (all photos were found with google search, these are not mine – I can’t find pics of mine!):

Ice the entire cookie, let it dry and then pipe on accents in one or more colors:

Or, don’t cover the cookie in icing, just do the details, and let the gingerbread show through, like this:

 

 

You can also dip them in decorating sugars or sprinkles while the icing is still wet for this look:

Share your gingerbread creations with me!

Cookie Exchange – Mocha Jo Cookie Recipe

Our first Cookie Exchange recipe is my all time favorite cookie.  The Mocha Jo Cookie.  I love chocolate.  I love coffee.  Put them together with a few other ingredients and you have the blissful Mocha Jo Cookie. 

 

MOCHA JO COOKIES

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter, softened

1 egg

1-1/2 cups all purpose flour

1 tbsp. instant coffee powder

1 tsp. baking soda

1/4 tsp. salt

12 oz bag semisweet chocolate chinks (about 2 cups)

Coffee Drizzle (see recipe below)

 

Heat oven to 350.  Beat sugars, butter and egg in large bowl on medium speed, until creamy.  Add in flour, coffee powder, baking soda and salt.  Stir in chocolate chunks.  Drop by spoonfuls onto ungreased cookie sheets.  Bake for 12 minutes or until golden brown and edges are set.  Cool 2-3 minutes on pan, then remove to wire racks to cool completely.  Drizzle with coffee drizzle.

COFFEE DRIZZLE

1/2 tsp. instant coffee powder

3 tsp. water

1/2 cup powdered sugar
Dissolve coffee powder in water in small bowl.  Stir in powdered sugar until smooth and thin enough to drizzle.

 

 

I hope you like the cookies as much as I do…let me know if you try them!  And, I  hope you participate in my Mr. Linky Cookie Exchange on Nov. 17 as well!  I can’t wait to try out some of YOUR favorite recipes!