Pumpkin cookies! Soft and moist

I don’t care for pumpkin so I seldom would make a pumpkin pie but I do make pumpkin cookies because my grandchildren love them.  Enjoy!!

Happy Thanksgiving!🤗


I made this recipe and added some finely chopped walnuts and used a cream cheese icing which if I may say made them even better👍

**If you want to make the cream cheese icing, the recipe is 4 oz. softened cream cheese, 1 T.softened butter, 2 cups confectionery sugar. Beat softened cream cheese and butter until smooth, slowly add confectionery sugar and about 1/4 c. milk. Always start with small amount of milk you can always add more if necessary.

 Beat until fluffy. If too thick add a small amount more of milk. If too thin add confectionery sugar until it is the consistency you desire.

Another good cookie recipe from my holiday baking selection.

Using my handy mini scooper...I used parchment paper to line cookie sheet.

I believe this recipe comes from my mother- in- laws stack of homemade cookie recipes.. Moist, soft and so tender these cookies seem to please everyone although I don't care for pumpkin I did try one.  Being the baker you must try, correct? The children and grandchildren love them so I include them in baking favorites.

Here is her recipe:

Cream 1 cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg

Add 2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cups seedless raisins

Drop by tsp. onto cookie sheet..Bake 350 degrees  10 to 12 minutes until cookies are slightly browned..

Icing

3 tablespoons melted butter
4 tablespoons milk
1/2 cup brown sugar
Cook over medium heat until mixture starts to boil..Cool slightly..Add 1 cup sifted confectionery sugar..Drizzle over cookies...

From my kitchen to yours,

10/
11/19/17

Cherry Danish Cookies

Here's a new recipe for Christmas.  Eye appealing and very tasty. Cherry in the center allows the cookie to be eye appealing while delicious to eat..Sweet and a bit tart.  They remind me of a small danish.  So pretty.

The batter is a little sticky so I made them on the order of a drop cookie because making balls out of the batter would be messy and I didn't want to add anymore flour.  If you prefer you can either refrigerate the dough or add a bit more flour so you can roll the dough into balls.

12/21/16 

Cherry Danish Cookies

• 1 cup sugar
• 1/2 cup softened butter
• 1 egg
• 1 tsp. vanilla
• 1/3 cup sour cream
• 1/2 tsp. baking soda
• 2 cups flour
• 1 can cherry pie filling
• white chocolate, for drizzling on top

Preheat the oven to 350 degrees 

Place sugar and softened butter in mixing bowl.  Beat until smooth, add egg and vanilla while beating slowly.  Add sour cream and baking soda.  Slowly add flour and beat until all is incorporated.

On a large cookie sheet either using a medium size meatball type scoop place about 1 tablespoon of batter.  Make a slight indentation in center of batter and add a cherry pie filling. Leave some distance between each cookie.  They will spread slightly.

Bake depending of size of cookie approximately 12 to 15 minutes.  Allow to cool slightly before moving them to rack.  When cooled drizzle with melted white chocolate morsels.  Follow instructions on bag of morsels until melted . Stir after each 10 second interval while melting.

With a small spoon drizzle cookies with white chocolate.  Allow chocolate to harden and store in an airtight container in cool area.

recipe makes about 30 to 36 cookies depending on size.




Happy Baking from my kitchen to yours,

Another Biscotti recipe

I love my facebook page. If you didn't know it's titled the same as this blog. I Like to Bake and Cook Blog to be specific.

Along with meeting so many foodies that quite honestly become my friends I also get to have foodies share their recipes with me on my group page which is We like to bake and cook group.  Yes I'm well represented on facebook but how else could I get to reach so many people who love food. It's the best place to connect with foodies and find great recipes with the best foodies from around the world.

 The below recipe for Biscotti is from one of the foodies and yes ladies and gents it is a gent who shared this recipe with me. Thanks Tom.

It does not have any shortening in it so don't get alarmed.  It is a good recipe especially if your one who loves to dunk biscotti.. lol  They're crispy but not hard which surprised me. 

I wanted to make this recipe exactly as Tom suggested to see what if any changes I would make and here's where I 'd make a few slight ones.


Note** I didn't think the vanilla was flavorful enough so I'd add orange rind to mine and maybe orange extract or real orange juice to bring out some flavor.  I love anise so maybe I'd switch it up and use anise extract instead of orange. I'd also watch the  baking time as if you over bake they will be very dry.

Enjoy! 

2 cups flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. Salt

2 eggs

2 egg whites

1 tsp. vanilla

Dried fruit and nuts

Recipe makes about 2 medium size loaves. No rolling necessary..so it makes making biscotti so easy...

Cream sugar ,eggs plus egg whites. Add vanilla, salt, baking powder and baking soda.

Add flour to above and mix. I used an electric mixer. After all is blended Add dried fruit and or nuts. About 1/2 to 3/4 total.

You can use orange rind and orange extract for flavoring as well.

 It's easy and I do my same old way to bake them. On a large cookie sheet I place aluminum foil, spray with cooking spray and drop in a horizontal line tablespoon size scoops.  About 6. Allow room between loaves. They will spread as they bake.

 With a butter knife close all the edges and top with a little sugar if you like. You do not need the sugar but can for a little extra sweet.

Bake 350 degrees for 25 minutes. Remove from oven.  Cool at least 15 minutes or more and cut into thin or medium slices. Place on cookie sheet and bake about 5 minutes more on each side.

Andes Creme de Menthe Cookie Bars

An older but a goodie. My recipes are timeless. Make some memories. Enjoy!


Andes mints are my youngest grandson's all time favorite candy I buy them especially for him so  I'm thinking he'll love these cookies that have Andes mint morsels in them.   I have always called him Andy so in honor of this sweetie who is excelling in baseball I thought I'd make some cookie bars.  The recipe on Andes bag said they were cookies so I wanted to make it a bit easier so I made them bar cookies. I am going to add a topping of melted chocolate morsels after the bars are thoroughly baked.  Actually I'm going to add the morsels to the bar while they are still hot and spread the melted morsels over the bar.

Iced

Plain

Spread morsels on while still hot.

Here's the cookie recipe.  I'll show a picture of my bars baked and iced.

 

Andes crème de Menthe Cookies

½ stick butter softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking powder

1 tsp. baking soda

2 tsp. vanilla extract

2 eggs

1 pkg.. (10 oz.) Andes Crème de Menthe baking chips

2-2/3 cups sifted flour

3/4 cup Hershey chocolate morsels

This recipe was for cookies but I decided to make them into bars.

Blend butter, sugars, baking soda, and baking powder, vanilla and eggs until mixed.  Stir in Andes chips and then flour.

Chill approx. 1 hour in refrigerator,.  Measure out approx. 1 oz. of dough.  Form ball and slightly flatten.  Raise oven rack one level above middle and bake on non stick baking pans.  Bake 350 degrees for 8 to 10 minutes.  Cool on pan two minutes before removing.

Note:  For the bar recipe I greased a 13 x9 inch baking pan and with a piece of wax paper pressed down to flatten and placed the baking pan in refrigerator for about 50 minutes.  Take out of refrigerator and Bake approx. 25 minutes at 350 degrees. 

After it is baked and out of oven I immediately top with 3/4 cup Hershey Semi Sweet Chocolate morsels.  Wait about 3 minutes and spread over top.(the morsels will melt)  Let completely cool before cutting.  I refrigerated it for 10 minutes after I spread the morsels to set the icing.

Happy Baking and Cooking from my kitchen to yours,

7/3/12 original

Sparkle cut out Cookies

It's National Cookie Cutter Day!  Who would think they would make December 2nd a special cookie cutter day?  So being it is that Special Cookie Cutter lol  Day here are my Sparkle Cut out cookies to share.

My grandchildren love them!  A tender not too sweet cookie treat.

 This is a great fun recipe.  Make a memory!



1- 8 oz. package Cream Cheese softened
1- cup butter
2/3 cup sugar
1/2 tsp. vanilla
2 1/4 cup flour
dash salt ( I use salted butter so I eliminate this)
colored sugar

Combine softened cream cheese, sugar, butter and vanilla. Mix with electric mixer until smooth.  Add flour and salt. Chill.  On a floured surface roll out dough to 1/8"thickness.  Cut out with assorted 3"inch cookie cutters.

Place on un greased cookie sheet. Decorate with colored sugar or candies.

Bake 375 degrees for 8 to 10 minutes. Cool and store in cool area.  This recipe makes approximately 2 1/2 dozen.

12/2/14 original

Chocolate macaroons!!

Here's another favorite of mine. I love chocolate and coconut too!

It rainy here in PA. I am  not going to complain because we could be up to our eyeballs in snow so I'm thinking comfort and Valentine's Day is only a month away so I'm trying some chocolate recipes this week. I found this one in Good Housekeeping magazine so I wanted to try it out and share my results..Maybe you have a special someone who might like this treat on Valentine's Day so you may want to bookmark this recipe.   I adapted this recipe to what I had in my pantry.  Enjoy!

4 large egg whites
1 1/2 cup sugar *( I used 3/4 cup)
1/4 tsp. salt
3 cups finely shredded unsweetened coconut *( I used sweetened coconut)
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
*1/2 tsp. vanilla extract or
*almond extract (watch amount)
8 oz. bittersweet chocolate, finely chopped * I used semi sweet chocolate morsels)
2 oz. white chocolate(optional) * (I used white chocolate morsels)

Preheat oven to 350 degrees.. Line 2 cookie sheets with parchment paper.

In a heavy duty saucepan, combine egg whites, sugar and salt.  Heat on medium until warm to the touch.  Stir in coconut, flour, cocoa, and vanilla.  Stir about 4 minutes or until gently sizzling.  Remove from heat.  Stir in 1/3 cup bittersweet chocolate until melted.  With a cookie scoop,or a teaspoon, scoop mixture into balls and place on prepared cookie sheets, spacing 1 inch apart.

Bake 15 minutes or until set and crisp around the edges. Cool completely on cookie sheet on wire rack..Store in airtight container at room temperature 1 day or in freezer up to two weeks.

To add an extra touch, In microwave safe bowl, microwave remaining chocolate on high in 30 second intervals, stirring frequently.  Dip top of macaroons in white or dark chocolate to coat if desired.

Note:  I used sweetened coconut so I cut my sugar down to 3/4 cup .  They were wonderful and I did not notice any difference when cutting down the sugar...I highly recommend these macaroons if you love coconut and chocolate they are a must try, and I found them to be very easy...

Happy Baking with love,

7/5/12 
12/2/13

ITALIAN(Anise) COOKIES or Italian Knot Cookies

I have always known the cookies I so loved all my life as Anise Cookies.  That's what my family called them so when I moved to Pittsburgh 7 years ago that Anise cookie in Pittsburgh was called Love Knots or Knot cookies.  I have played around with a few of my grandmother's and aunts recipes so the below recipe is a combination of both. It passed the taste test long ago!  Enjoy!

 We put anise oil in them (you can find it at the local pharmacy in small bottles close to the register) or anise extract which is a little lighter in flavor.

If you prefer use vanilla, lemon or orange extract in place of the anise.

Here's our families combination recipe.  Easy and yummy!



 5 1/2 Cup Flour
1 Cup Sugar
1 Cup softened butter or you can use crisco if desired
5 1/2 tsp. Baking Powder
4 eggs
2 tsp. vanilla(anise or any extract that you would like) (even orange rind can be used)
1/2 to 3/4 Cup Milk (start with 1/2 cup)
Batter should be thick and easy to make round 1 tsp. size balls..

 Cream Crisco or Butter with mixer(you can use hands to do this whole recipe if you like).  Fold in eggs and vanilla then dry ingredients and some milk alternating dry ingredients and finishing with milk..(watch amount of milk)

BAKE 350 DEGREES APROX.12 MINUTES(depending on oven)WATCH CAREFULLY CHECK AFTER 8 TO 10 MINUTES.


ICING

2 CUPS 10X confectionery SUGAR
1/4 CUP milk  APPROX. AMT.LESS OR MORE POSSIBLE

START WITH SMALL AMOUNT OF MILK ADDING MORE UNTIL THICK and easy to spread. I use my fingers but you can use a pastry brush if you would like.
ADD FOOD COLORING IF YOU WOULD LIKE...1 DROP


Happy Baking with love,

5/25/11
11/23/12
12/22/14

Pepper Cookie's Nana's Recipe! Another Holiday Favorite

 Another family tradition, Making Pepper Cookies.  A little spicy but Nana made a mean Pepper cookie.  Here is her recipe: 

4 cups all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves optional
1/4 tsp. salt
1/4 tsp. allspice
1 cup milk scalded and cooled
1 1/2 tablespoons pepper
1/2 tsp. vanilla
4 1/2 tsp. baking powder
1 cup cocoa
1 1/4 cups sugar
10 tablespoons spry (I use Crisco)
3 eggs
***chopped walnuts(optional)

***1/2 cup raisins( optional)

In a large bowl place dry ingredients.  Scald milk and let cool.. Beat eggs, Crisco and sugar until well blended. Fold in  cooled milk alternating with dry ingredients. Place by tsp. on ungreased cookie sheet.Bake 375 degrees 10 to 12 minutes.. You can shape them any way you desire.  These I made a little larger than usual but if you like a nice mouthful, these will be exactly what you are looking for.

Note:   I usually frost them using Fat free skim milk(watch your amount),confectionery sugar, a bit of vanilla,,,The icing will dry better if you eliminate any butter or margarine..

Happy Baking with love,

 

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12/19/12
12/3/13

Cranberry and White Chocolate Cookies

If you enjoy some fruit in a cookie this one has to be on the top of my list for taste.  Buttery and chewy with a slight crunch you'll love them too!

I started thinking about simplifying my baking this year..I definitely want to bake a few new varieties but will concentrate on those favorites that are a must.. More than ever with rising prices we have to be aware of waste..Over my lifetime I have seen cookies tossed just because of being tired of them so this year I'm going to work on pretty easy and definitely a must  in my house and maybe a few easy pan desserts that go a long way when I'm having guests.  Sometimes a quick and easy pan recipe is a nice change..

Also these cookies are a nice treat for kiddo's.  Healthy and with sweet cranberries once they take a bite they'll love them!!!  I know old favorites like chocolate chip or those loaded with icing draw them but if we could get a few to try these I am sure they'll love them too!

I'll start one cookie recipe today and have several other really good ones for you to try..  My hubby loves sampling!!  

My first cookie recipe today is:

Cranberry and White Chocolate Cookies

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt (I eliminate salt if I am using salted butter)
1 cup quick cooking oats
9 tablespoons soft butter
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
3/4 cup white chocolate chips

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Measure flour,baking powder, alt and oats into a bowl..Put butter and sugars into another bowl and beat together until creamy..Beat in egg and vanilla.
Beat in the flour mixture, fold in cranberries, pecans and chocolate chips.
Roll tablespoons of dough into balls, place on cookie sheet and squish down with a fork.Bake for 15 minutes until cookies are tinged a pale gold..Remove to cool..

Happy Baking from my kitchen to yours,

11/10/11 original recipe
5/6/13

Easy Whoopee Pies! Check out my new Label Section Devoted To Chocolate Lovers!!!!!!!

Official I Like to Bake and Cook Notice~~~~~~~~~~~~~~~~~~~

There is a new section totally for the Chocolate Lovers who absolutely adore CHOCOLATE!  


 You can access all the wonderful Chocolate Recipes under the label CHOCOLATE LOVERS IN LABELS SECTION OF THE BLOG!







My grandchildren love chocolate and icing galore so today I am making some easy Whoopee pies for them to enjoy..Hope you like them too!!!     Fun Time baking in my kitchen :)

I decided today was not a from scratch day so I improvised and used a cake mix..  I made the mix according to directions on the box and this is where I did something different..I added 1 cup  flour to the recipe to thicken it.  The cookies came out wonderful!  and I filled them with an easy marshmallow cream filling.. Moist and tender and yummy!  The grandchildren are going to love them!!!  Here is how I made them..Easy!

1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1 cup flour (all purpose flour)

In a large bowl,  make cake mix according to directions..Then add 1 cup flour. Blend all.. By rounded tablespoons or a melon/meatball scooper place scoops of mix onto cookie sheet...(I did not grease my cookie sheet)..Bake 10 minutes at 350 degrees or until top is spongy to touch..  Take out of oven and cool.

Icing

1/4 cup butter or margarine softened
 1- 7 oz. jar marshmallow creme
2 cup confectioner's sugar
1 tsp. vanilla


Beat butter, sugar, vanilla and marshmallow creme until well blended..Scoop about 1 tsp. onto each Whoopie pie..top with another and squeeze.....Makes several dozen, depending on size.

Handy Scooper....makes perfect size cookies and meatballs.

Great to make uniform meatballs, cookies (Whoopee Pies) etc.  I love mine!!

Happy Baking from my kitchen to yours,

1/12/13
11/15/11

Jumbo Coconut Macaroons

I prefer large coconut macaroons because I love coconut. lol

I have several recipes for macaroons but this is my favorite.

I love jumbo macaroons and my idea to make them was when hubby and I were at the Pittsburgh Market district and I had one from one of the bakeries in the strip area.  They were huge, sweet and so tender I rushed home and tried and succeeded in making some great macaroons but~~~~somehow my recipe as well as the blog post went bye bye so today I'm trying to make these from memory hoping they'll be spot on Delicious. 


Note:  I found these coconut Macaroons to be delicious.  Mine were a bit lighter and not quite as sweet and I added 1/2 tsp. almond extract and 1 tsp. vanilla extract opting for a slight almond flavor. Also you might like to drizzle a little chocolate on top.  If so melt 1/2 bag semi sweet chocolate morsels and drizzle over the macaroons.  Yummy!

***I used an ice cream scooper to get the size I was looking for and they turned out perfect!

EASY PEASY COCONUT MACAROONS

5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
1 tsp vanilla extract
1/4 tsp. almond extract
melted chocolate (optional for dipping)


Preheat the oven to degrees (350F). Line a cookie sheet with non-stick baking paper or parchment paper.


Mix the flour and coconut together in a bowl with a large spoon. Add in the condensed milk,vanilla and almond extract and stir together until well blended.


Scoop by (I use an ice cream scooper) but you can make them any size you like. I moisten my hands, shape the macaroons into round balls or use the ice cream scooper if you want larger ones before dropping them onto the baking sheet. 


Bake for 12-15 minutes until top is golden brown.  Immediately remove from baking sheets. Cool completely before dipping in melted chocolate if desired. Enjoy!

Note:  If you are making larger macaroons you may have to leave them in the oven a little longer but be careful as not to burn them.  You should be able to see brown, golden but slightly firm on the outside appearance.

Enjoy!

12/6/14

3/9/16