Cookie Swap

Heading to Monarch Lofts cookie swap tonight? If so, I’ll be there with my Polish Kolaczky Cookies. Stop by and see me and get the recipe. Otherwise, the recipe will be available in a few days over at Boston Sweetie’s blog where I’ll be writing a guest post during her December Cookie Blitz-a-thon — she’s got a cookie-a-day recipe so be sure to stop by and show her some love, too!

kolaczky-1Happy Munching!

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Safe-to-Eat No Egg Cookie Dough

File this under the recipes you’ll hate me for again (like the easy peanut butter cups and the vanilla cupcakes for two). We all know that eating regular cookie dough (containing eggs) is a no-no because of salmonella. But here’s a great replacement that you easily can make to get that cookie dough taste.

Because this is so simple to make, even I felt guilty. So how did I eat it? While sitting on my balance ball. It totally negated any of the bad carbs that I ingested (ha!) My husband said it tasted just like the cookie dough in Ben & Jerry’s ice cream so that must be a good thing, right?

Egg free cookie dough

What You Need

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed, light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons milk (I substituted almond milk in place of regular milk and it worked just fine)
  • Mix-ins of your choice (I used about two cups of mini semisweet chocolate chip morsels but you could add nuts, white chocolate chips, just about anything…)

What You Do

Stir everything together. Eat.

Now, you could put these in other baking items – like stuffed cupcakes, crumble over ice cream, make a parfait or any other creation. But, I was perfectly fine with it on its own.

This was just another recipe that I found thanks to Pinterest. (Follow my boards on Pinterest here.) This one originally came from the Cupcake Project so head over there to see some more great ideas!

New Triple Double Oreos

Kraft Foods recently launched the Triple Double Oreo in the U.S. Market. This behemoth weighs in at 100-calories with 1.5 grams of saturated fat – PER cookie. (The original sandwich cookie comes in at about 50 calories.)New Triple Double OreoThe U.S. version of the cookie is based on a 2010 cookie that launched in Argentina called the “x3,” or “Por Tres.” The three chocolate cookies surround “double-stuf’ layers of the standard vanilla cream and chocolate cream.

New TV ads starring Venus Williams, Shaquille O’Neal, Apolo Anton Ohno and Eli Manning will start just in time for these little (big) sandwich cookie treats to land in your kids’ lunchbox.

A trip to Elegant Farmer

The smiley barn at Elegant Farmer in Mukwonago, Wis.When you’re a Cheesehead, nothing says fall like a trip to The Elegant Farmer in Mukwonago, Wis. With their world-famous Apple Pies Baked in a Paper Bag, apple orchards, pumpkin picking, frozen apple cider on a stick and more, it’s a great way to spend a sunny, autumn day.

Also known for the yellow smiley barn, The Elegant Farmer is a country market with pizzazz. You can find fresh cheese and cured meats like sugared ham, fresh salads, and daily specials like chicken pot pies. Or, make your sweet tooth happy with some of their sugary treats like the gigantic muffins, pies and cookies. There’s also several varieties of fresh produce to create your own sweet and savory dishes – just in time for Thanksgiving.

Here’s a quick video highlighting some of The Elegant Farmer’s products from my recent trip to the farm:

Find out more about The Elegant Farmer at www.elegantfarmer.com. Also, Thanksgiving pie orders need to be submitted by Sunday, Nov. 21.

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Recipe – DIY: Elegant Farmer Apple Pie in a Paper Bag

Recipe: Soft ‘n chewy whole wheat ginger molasses cookies

Ginger molasses cookiesI was hankering some big, chewy molasses cookies the other night. In about 30 minutes, I had 2 dozen ginger-colored delights popping out of the oven and into my mouth. Just perfect with all the holiday blends of coffee and tea out right now, or even a glass of milk.

I wanted to share this super quick and easy recipe for ginger molasses cookies. This is the original recipe that I adapted it from.

Again (as with many of the recipes I do for baking), I didn’t have any all-purpose flour in the cupboard, so I substituted whole wheat flour. The only other substitution I made was using real butter instead of margarine. We only had Smart Balance in the fridge and I haven’t tested out baking with it and I really didn’t want to try.

Photo caption (above): One of the few photos that I could find on the page from the original recipe that resembled my finished cookie. They have a great color, a cracking top and glisten of granulated sugar. The whole wheat version that I’ve created may even be slightly darker than this representation.

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