Saturday, September 13, 2008


This has got to be the **best** cookie to make during the hot weather, because you don't have to turn on the oven. Along with that point, these cookies are extremely addicting!! They have the best chocolatey taste, and they kinda remind me of fudge : D I never really realized the props you get for being a baker! You give these cookies to anyone, and you have them under your complete control!!

You cook them on a stove top, and when you scoop them on to a parchment sheet, they harden, and sort of crystalize. Its so cool! You gotta be careful to boil the stuff long enough, or they will not harden, like mine didnt in the begining. The first couple of cookies that I put down on the sheet were not boiled long enough. The recipe called for boiling the mixture for 1 min, but later I found out that you had to boil it for two minuites. But even if you mess up like me, they will still taste absolutely godly.

Thanks everyone for the Birtheday wishes!! Im super excited to use the new kitchen aid mixer I got for my birthday!! Yay!!

No Bakies

1 stick butter
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon vanilla
1/2 cup milk
1/2 cup peanut butter
3 cup quick oats

In a saucepan over medium-high heat, melt butter. Add next four ingredients and heat until the mixture comes to a boil. Boil for TWO minutes, then remove from heat. Stir in peanut butter and oats.Drop mixture by the spoonful onto a sheet of waxed paper, parchment paper, or aluminum foil. Allow no-bakies to cool until firm, approximately 20 minutes.

Thursday, September 4, 2008


Oreos!! Arn't they the best? When it comes to eating pre-packeged cookies, oreos are definitly on the top of my list. So when I saw a recipe for the homemade version, I was really excited!
I don't know if its just me, but when I see a recipe that I want to make, there is like nothing that will stop me. Its like a have tunnel vision, I can only see the recipe that I want to make. So as soon as I spotted this recipe, I printed it out, and got all the stuff out, and started to mix things. Then I realize that Im missing the eggs, butter, and shortening. Lol. So then I had to beg my moms to go to the store and get the stuff. : )
Life will definitly be easier when I can drive and get the stuff I need, which will be pretty soon... my birthday is on wednesday!!! : D Haha, EVERYBODY WATCH OUT!!

So anyways, the cookies were a huge hit! They were very rich and chocolatey, and the frosting in the middle was just perfect.

I have a feeling that you will be seeing an assortment of cookie recipes being posted, because my tennis season has started, and cookies are a staple!

Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt1 to
1½ cups sugar*
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg
For the filling
:¼ cup (½ stick) room-temperature, unsalted butter
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.