homemade lofthouse cookies and a birthday boy

hey everyone... happy hump day, and i hope everyone is enjoying their week so far... it's certainly been a busy stressful few weeks here...

firstly, my littlest guy had to get his tonsils and adenoids out... the little dude and i had to stay over night in the hospital, which i was happy to do because he was very grouchy and refusing his meds... and that didn't stop once we went home, oh no... it was 2 weeks of crankiness of which the likes i have never known... he wouldn't eat, wouldn't drink, wouldn't take any meds... bedtime was a disaster, up every few hours in agony crying and saying he had "boo boo's in my frooat"... my poor little man... but little by little he started to come back to his little rascally ways...

and on top of all that craziness... my hubby was getting ready to get underway again, he'll be away for another 2 months... so he'll be back in april... blaaahhh...

so...in other news, big news (well for me anyways), my little guy also just turned three... three... i still can't wrap my mind around that... honestly, it feels like he has been here forever... he just is the cutest, goofiest, little blue eyed dimpled hooligan... and i'm so blessed to have him as my son...

when i asked the little man what dessert he wanted for his birthday, he replied "cookies"... what type of cookies i asked... "blue cookies" he said very matter of factly... well... after two weeks of him being in misery, i was ready to give him anything he wanted, he needed a good cheering up... so... blue cookies it was...

so... i opted to make some homemade lofthouse style cookies... you know lofthouse cookies... those additively delicious soft and buttery, can't be good for you cookies... the ones that are boasted to stay fresh for almost a month... seriously, they'll last through the apocalypse along with twinkies...

so.. i baked up a batch and topped with baby blue buttercream...

and the birthday boy couldn't have been any happier :)

homemade lofthouse cookies (i cut the recipe in half)
ingredients:
6 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup butter (2 sticks) at room temperature
2 cup granulated sugar
3 eggs
2 tsp. vanilla extract
1 1/2 cup sour cream

directions:
1. in the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes... scrape down the sides of the bowl with a rubber spatula as needed
2. add the eggs, one at a time beating until each incorporated... then add the vanilla and sour cream and beat at low speed until combined
3. add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed... then divide the dough into two sections, and flatten into rectangles then wrap with plastic wrap... chill the dough in the refrigerator overnight or at least two hours until firm
4. preheat the oven to 425 degrees, and line 2 large baking sheets with silicon mats, or parchment paper or even spray them with nonstick cooking spray, set aside
5. on a floured surface, using a rolling pin, roll the dough out to 1/4-inch thickness... using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet... bake for 7 minutes, until pale golden... and then immediately transfer cookies to a wire rack to cool

happy birthday to my little benjamin scout... we love you so

and as always... happy baking everyone

chocolate chip cookies on a rainy day

so... good afternoon my friends... it's a gloomy and rainy day here in Maine... pretty much the same along the whole eastern seaboard... which makes for really good napping, reading and baking weather... unfortunately, my little man didn't want to nap with me... and i currently have no new books in house, and one can only re-read books so many times... so... into the kitchen i went...

i was in the mood to make a triple layer chocolate cake with mocha buttercream... but i figured i'd save that for this weekend for when my sister comes up to visit :)

so... after about 15 minutes of staring into my pantry, i took hold of a bag of jacques torres dark chocolate chips... and contemplated about tempering them down and making some chocolate caramel filled mustache pops... but once again, i'm saving those for this weekend...

now, i don't know if you all are obsessed with pinterest... but i admit it... i am hooked... and recently people have been pinning and repinning the chocolate chip cookie heard round the world... the famous NY times chocolate chip cookie... the only problem... i was in NO mood to wait 24-72 hours... so... i waited 3 instead... criminal behavior, i know... tampering with this most holy of cookie recipes... but... sometimes you just have to do what you have to do...

i will say, i've made this recipe before (and i was a big girl and waited a complete 36 hours)... and they are truly, truly incredible... please, for the love of all things cookie... make these once in your life... you will not regret it :)

the NY times chocolate chip cookie
ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks
*sea salt

directions:
1. sift flours, baking soda, baking powder and salt into a bowl, set aside
2. using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes
3. add eggs, one at a time, mixing well after each addition, then stir in the vanilla
4. reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds, drop chocolate pieces in and incorporate them without breaking them, then press plastic wrap against dough and refrigerate for 24 to 36 hours
5. the dough may be used in batches, and can be refrigerated for up to 72 hours
6. when ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a nonstick baking mat, set aside
7. scoop golf ball sized dough balls onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up (which makes for a more attractive cookie)and sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
8.transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more... repeat with remaining dough
9. control yourself... they are amazing

enjoy this comfy rainy day... and as always... happy baking :)

cookie cakes :)

hey everyone... just got back from a wonderful vacation... did you miss me?? i missed my kitchen... and my bed... but honestly other than that, i wish i could be back in our beachfront cottage right now... it truly was a great time, full of family, drinks, laughs, sun and surf...

well, yesterday i jumped right back into baking, with two orders... 2 cookie cakes.. 1 single layer and 1 triple layer sandwiched cookie cake... mmmm....

i used my goto chocolate chip recipe by the fabulous dorie greenspan, and the only thing i did differently is i lowered the oven temp by 25 degrees... oh, and i baked the layers in a spring form pan... the layers baked up perfect... crispy on the outside and still soft and chewy on the inside... plus that added goodness of vanilla butter cream...

this cake was for one of my neighbors, and a heck of a football stud, josh :)

i was happy to bake this monster for him for his birthday... i'm sure going to miss him, his wifey morgan (i'm really going to miss her), and their two adorable boys when we move in a few weeks... whaaaaaa... i don't wanna move...

thanks for being wonderful neighbors and friends to me, the hubs and my boys... <3

and here is the other one... a lovely one layer cookie cake... hope it was a sweet surprise for shannon... happy birthday :)

happy birthday josh and shannon... and as always... happy baking everyone :)

chocolate chip cookie cake

well good afternoon all... i hope everyone is enjoying their day... i know i am... i had a busy busy week... not only did i have the privilege of making cupcake favors for one of my very best friends wedding... i was also one of the bridesmaids... it was a spectacular wedding... we all looked beautiful, the bride especially... the party was rocking, we danced the night away to an awesome band, ate some amazing food, and had a lot of laughs... but as for now, my dancing shoes are off and i am relaxing...

so... back to the kitchen...

here is a yummy little treat that my little guy jack was begging me for... his words were: "mommy, you know what would be awesome... a giant cookie cake... with m&m's... and frosting... lots of frosting... and even more m&m's... and don't forget the chocolate chips..."

so i busted out a 10 inch spring form pan, mixed up dorie greenspans best chocolate chip cookie recipe, and got to baking...once cooled i decorated this tasty treat with some creamcheese frosting, and sprinkled the heck out of it with some mini m&m's (as per jacks request)

dorie greenspan's best chocolate chip cookie recipe:
*i halved the recipe*
ingredients:
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
2 sticks unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 tsp pure vanilla extract
2 large eggs
12 ouncs bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks
1 cup finely chopped walnuts or pecans(optional)

directions:
1.center a rack in the oven and preheat the oven to 375 degrees F, lightly grease the sides and bottom of a spring form pan
2. whisk together the flour, salt, and baking soda
3. working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth
4. add the sugars and beat for another 2 minutes or so, until well-blended, then beat in the vanilla
5. add the eggs one at a time, beating for 1 minute after each egg goes in, then reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated
6. on low speed, or by hand with a rubber spatula, mix in the chocolate and nuts
7. evenly spread the dough into the pan, pressing it down lightly
8. place the spring form pan, on top of a baking sheet and bake in the oven for about 20-25 minutes, rotating halfway... remove from oven and let cool before frosting :)


happy baking everyone!!

chocolate chip cookies with candied bacon... awesome :)

so i know bacon has been everywhere for the past few months... bacon topped cupcakes, bacon vodka, bacon cookies, even bacon flavored bacon... i might be reaching with the last one, but i doubt i am... but anyways... i've dabbled in the bacon cupcakes, and i've made deep dark chocolate bacon brownies... so it only was a matter of time until i chopped up some good ol' candied bacon and mixed it into some classic chocolate chip cookies...

so... let's talk about these cookies... crispy, buttery, sweet and salty, everything that an amazing cookie should be... these cookies are all good... but there is one down-side... they are so good in fact, that i basically had to put them under lock and key so i wouldn't eat the entire 3 dozen...

dressing the bacon up for it's date in the oven...

candied bacon and chocolate chip cookies:
ingredients:

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 stick unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 cup semisweet chocolate chips or chunks
1 cup candied bacon, cut into small bits

directions:
1. preheat oven to 325, line three baking sheets with a silicone liner or parchment paper
2. beat the sugars and butter together until smooth, mix in the egg, vanilla, and baking soda, whisk together the flour and salt, then sift them into the batter, then stir in the chocolate chunks and bacon bits
3. using a small cookie scoop or a teaspoon, scoop the cookie dough into small balls, about 1-inch in diameter, and place them 2 inches apart on each of the baking sheets
4. bake for 14-16 minutes, or until pale golden brown... rotate sheets halfway through baking for even browning, remove from the oven and cool on a wire rack

candied bacon
adapted from David Lebovitz
ingredients:
8 strips bacon
1/2 cup light brown sugar

directions:
1. preheat oven to 400
2. lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down
3. sprinkle half of the brown sugar evenly over each strip of bacon
4. bake for about 15 minutes, midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet
5. add the rest of the brown sugar and continue to bake until a deep mahogany color, then remove from oven and cool the strips on a wire rack

i could have seriously eaten that whole plate... sooooo delicious...

happy bacon everyone :)

chocolate mint fudgies

here's a tasty hump-day treat for ya'll... get your mind outta the gutter you sassy ladies and gents... anyways, these are a quick one bowl, awesomely gooey, chewy and with that refreshingly subtle minty taste cookie... the original recipe used all chocolate chips, but i had this bag of mint chocolate chip peices hanging around that needed to get used pronto... and i'm glad i switched this recipe up, i loved the result... however, the boys weren't as big of fans of them as i am... which sucks, cause that means i am going to have to eat the rest of them all by myself... next stop my thighs...

chocolate fudgies:

ingredients:

6 ounces of good quality chocolate chips

6 ounces of mint chocolate chips

2 ounces unsweetened chocolate, chopped

2 tbsp. buter

2 eggs

2/3 cup of sugar

1/4 cup flour

1 tsp. vanilla

1/4 tsp. baking powder

directions:

1. preheat your oven to 350, grease a cookie sheet, or prep with silicon mat

2. using a double boiler, in a medium sized bowl, melt the chocolate chips, the unsweetened chocolate and the butter... when smooth remove from heat

3. add the eggs, sugar, flour, vanilla, and baking powder

4. beat until combined, scraping the sides of the bowl, then stir in the mint chocolate chips

5. drop by rounded teaspoon fulls onto the cookie sheet, placing them 2 inches apart... and bake 8-10 minutes, or until tops start to crack a bit... cool on cookie sheet for a few minutes before transfering to a cooling rack

and look at this!!! i caught the cookie theif in action... what a little stinker... but of course i let him get away with it...

happy baking everyone!!

s'more cookies, make s'more smiles... wow... i'm really that corny :)

forgive me for that awful attempt at a funny title... i haven't even had a glass or three of wine, i was just trying to be funny... but man... what a bomb!! epic fail... oh well... but as you can see, i'm not changing the title :) i'm sticking with the shameful corniness of it all... but it's all worth it for the end result... these cookies...

these yummy, mess free s'mores... now don't get me wrong, one of the best parts about eating a s'more is how sticky you get... but with a 5 year old and a 2 year old, these are a god-send... all the deliciousness with minimal cleanup... and simple to make too!

i came across this recipe over at "baked perfection"... and the picture just got me hooked... lucky for me i had some mini marshmallows hanging around for when the hot chocolate hankering kicks in... and this house is never without chocolate... so... let the baking begin...

s'mores cookies
adapted from "baked perfection"

1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (i only had a few snack sized ones, so i added a bit more chocolate chips to the batter instead)

directions:
1. preheat oven to 375
2. in a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon
3. then, in a large bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy
4. add the eggs one at a time, beating well after each addition
5. slowly beat in the flour mixture until the batter is smooth, then stir in the chocolate chips
6. drop by rounded tablespoon onto ungreased cookie sheet(mine was lined with a silocone mat)
7. let them bake for 8 minutes, then remove from the oven... push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies, return to the oven and bake an additional 3-4 minutes until fully cooked
8. cool cookies and then consume
9. smile

i also apologize for the lack of luster in my photos... it was a dull and rainy day and all i had was my old camera...

oh well... but they still were yummy...

happy baking everyone!

mmm... mmm... cookies

raise your hand if you love cookies!!

i mean, maybe it's just the kid in me, but nothing makes me happier then a really chewy and gooey straight outta the oven chocolate chip cookie... well... i'd be lying actually... every baked good makes me happy, i'm just that easy... but come on, the pure nostalgia of cookies has to put them at the top of every one's list... just saying :)

anyways, i was in the mood for cookies... but couldn't decide whether or not to make plain old fashioned chocolate chip cookies, or some double chocolate chocolate chip cookies... so... i made both... why not...

for the double chocolate chip cookies i went with a tasty recipe from "milk and cookies", and dude... these were chocolate heaven... soft and fudgy on the inside, with huge chunks of melty chocolate, with the slight crispy outside... oh man... really really tasty!

Double Chocolate Cookies recipe:
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
½ teaspoon coarse salt
224g (½ pound) good-quality chocolate, 4 ounces coarsely chopped and 4 ounces cut into chunks ½ cup (1 stick) unsalted butter
1 ½ cups sugar
2 large eggs
1 teaspoon pure vanilla extract

directions:
1. preheat oven to 325
2. whisk together flour, cocoa powder, baking soda, and salt; set aside
3. melt 4 ozs. coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly
4. put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until combined, reduce speed to low; gradually mix in flour mixture, then fold in chocolate chunks
5. using a 1 ½-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart
6. bake until cookies are flat and surfaces crack, about 15 minutes, then let cool on parchment on wire racks

and what else are cookies good for... ummm... sundae's of course! best ice cream flavor out there in my opinion... chocolate chip cookie dough... ahhh... thank you ben and jerry!

and here are some of dorie greenspans "best chocolate chip cookie"... and these have basically become my never fail good ol' stand by chocolate chip recipe... in all the times i've made them, they have never disappointed!

so... if you haven't tried this recipe yet, then get off your tookis and make them...the recipe is simple to make, and always produces an amazing yummy treat...

Dorie’s best chocolate chip cookies
2 cups all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips, or 2 cups tore-bought chocolate chips or chunks

directions:
1. center a rack in the oven and preheat the oven to 375 and line 2 baking sheets with parchment or silicone mats
2. sift together the flour, salt and baking soda
3. working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth
4. add the sugars and beat for another 2 minutes until well blended
5. beat in the vanilla, then add the eggs one at a time, beating for 1 minute after each egg goes in
6. reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated
7. on low speed, or by hand with a rubber spatula, mix in the chocolate
8. spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inch between spoonfuls
9. bake the cookies – one sheet at a time and rotating the sheets at the midway point, for 10 to 12 minutes, or until they are brown at the edges and golden in the center... they may be still a little soft in the middle, and that’s just fine
10. pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature

grab yourself a tall glass of milk and enjoy... and as always... happy baking everyone!

as jack would say... happy love day!

catching up part 2 - valentines day

well... here are some of the valentines day cupcakes i made for me and my boys... of course like almost everyone else out there who baked cupcakes for valentines, i went with red velvet cake... i know, i know... so original... i went with a recipe from the amazingly talented "smitten kitchen"... that woman sure knows how to make me hungry!!

anyways... i love red velvet... but i always under do the red food coloring (so they are more of a deep maroon)... as i've said before too much food coloring and dye just freaks me out a bit... and it freaks me out even more after my four year old ate some SUPER red-dyed cupcakes and his poop was red for two days... not the yummiest thing to write about i know... but i just felt like sharing... :-)

anyways, her recipe was delicious... really moist and soft, with a subtle hint of cocoa, and a lovely tang on the finish... and another shocker... i topped them with cream cheese frosting... well actually a vanilla cream cheese buttercream... you see i'm a fan of both the buttercream and the cream cheese, the hubs, not so much... he doesn't like the overwhelming butter taste... so as i aim to please, i compromised with the cream cheese vanilla bean buttercream... how very nice of me!!

red velvet cake recipe adapted from "smitten kitchen" - yields about 30-35 cupcakes
ingredients:
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water *i used much less then this*
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

directions:
1. preheat oven to 350 degrees and line cupcake pans with paper liners
2. whisk cake flour, cocoa and salt in a bowl
3. place oil and sugar in the bowl of the mixer and beat at medium speed until well-blended
4. beat in eggs one at a time
5. with machine on low, very slowly add red food coloring
6. add vanilla
7. add flour mixture alternately with buttermilk in two batches, then scrape down bowl and beat just long enough to combine
8. place baking soda in a small dish, stir in vinegar and add to batter with machine running, and beat for 10 seconds
9. with the liners filled only 3/4 of the way, the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster

happy love day, and happy baking everybody!!

simply delicious

so, being that i was going to have some company this weekend i wanted to be the good little hostess and have some treats upon their arrival... now, as you might already know, i am a sucker for cupcakes, and i usually bake them up, but i was feeling a little rebellious and wanted to change it up a bit... i had seen this recipe on a fellow blogger's site, and they immediately appealed to me...

they seemed simple yet perfectly delicious... and i knew i had to make them... who doesn't love sugary buttery cookies, and bonus! slathered in awesome cream cheese frosting... hard to resist right?!

sugar cookie bars:

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

directions:

1. cream butter and sugar until fluffy
2. add eggs, one at a time, mixing after each egg, then add vanilla & mix well
3. in a separate bowl combine flour, salt & soda & stir with a whisk to combine
4.add to wet mixture and mix just until combined, then spread on a greased baking sheet (use a 13 x 18 pan).
5. bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

they really were delicious... easy to make and even easier to eat :-)

happy baking everyone!