Cookies, Dessert

Ooey Gooey Butter Cookies


If you know me very well you know one of my favorite Paula Deen recipes is her Ooey Gooey Butter Cake. It is soooooo good especially when you heat it up. It is one of our son’s favorite dessert and a family pleaser.

Then I found a recipe for Ooey Gooey Butter Cookies. How could I go wrong. I had to make them, even if it was one week after making Paula’s recipe.

They are so good and already portion size when you make them as cookies. I think I have to make these again real soon..

Thank you to blogger I Am Baker! Great way to get my Paula Deen Fix in.


  • 1/2 cup salted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups  granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups  all-purpose flour
  • 1/2 cup confectioners sugar
  • 3 teaspoons baking powder
  • 1/2 cup confectioners’ sugar, for rolling cookie dough in

How to…

  • Preheat oven to 350°F. 
  • In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended. 
  • Add in egg and vanilla. 
  • Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture. 
  • Using a 2-tablespoon cookie scoop, scoop dough and then roll in confectioners’ sugar. Place approximately 6 dough balls on parchment paper-lined baking sheets.
  • Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.
Cookies, Dessert

Molasses Cookies

This recipe brings back many childhood memories. My mom would make these Molasses cookies a couple times a year. I remember coming home from school and finding these on the counter fresh from the oven.

So this morning I found her recipe in my collection. Now when you look at this you can see how special having family recipes and memories passed down. She wrote this down on medical notepaper she had in the drawer. Lol!

When you find something like this, cherish it. Mom is soon going to be 92 years old. She still cooks now and then. Macaroni and cheese is a staple and loved by her Grandchildren. She does love her sweets. Last week I took over the apple pie. When I asked her how it was She said it was delicious and was quickly gone, but next time she would like pumpkin.

So this morning our kids were planning a visit so I decided to make some of mom’s Molasses cookies. As you can see from the recipe, not much detail. But they go together pretty quickly.

As soon as I started to put together the wet ingredients I was in love with the flavor. Just opening up the Molasses jar and smelling brought back memories. Adding the cinnamon and the ginger pushed it over the edge.

Now to push these over the edge you have to try them with butter. Just spread a little on the bottom and savor the flavor.

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 well beaten eggs
  • 1 cup molasses
  • 3/4 cup strong cold brewed coffee
  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp ginger

Mix together shortening and sugar.  Add eggs and mix well.  Next add Molasses and coffee.

In a separate bowl sift together dry ingredients. Then slowly add dry ingredients to wet ingredients. Once combined drop by teaspoon full on greased cookie sheet at bake at 350 degree oven for 12 minutes. Remove to wire rack to cool.

Enjoy the as I suggested….with a little butter!


White Chocolate and Cranberry Cookies

Do you ever get a hankering to bake cookies? Well I did this morning. I looked through the dessert binder and found our recipe for While Chocolate and Cranberry cookies and then checked the pantry. I was in luck. We had all the ingredients.

So my baking process began. I took a stick of butter out of the refrigerator to soften, grabbed a couple of eggs and then got the mixer out. After a couple of hours I was ready to go.

Measuring out the flour

I thought with this recipe I would get some shots of the process. Here you can see the recipe on the counter. When we find a recipe online we print it out. After preparing it we make notes on how it tasted, anything we would tweak and sometimes we will not if it is.ffodie friends worthy. This recipe had some note to turn the cookies into something similar to Starbuck’s Cranberry Bliss bars. But not today… the process continued.

My helper is always close by.

The next step is adding the baking powder, salt and baking soda. These are stored in our lazy Susan in the corner of the kitchen. Generally my favorite stop to mix things up. It is also Mr. Magoo’s favorite stop to sit and watch. He is always looking to see what will fall down in his area.

A baking essential

Any good cook will have a great mixer. Ours is our kitchen aid. Hubby got it as a work Anniversary gift years ago. You know, one of those catalogs you get and have to pick out a gift. At the time he didn’t need the company watch or general jewelry gifts. The mixer seemed to be the best gift as we were really picking up our baking and kitchen aids are so expensive.

This one worked out great with this recipe for mixing up the softened butter and then adding the sugar and the 2 eggs.

Next up was blending in the flour mixture and adding the white chips and cranberries. Everything came together so quickly.

Time for the flour
Ready to go

Another great kitchen baking help is a cookie scoop. Ours is a Pampered Chef small scoop that I got years ago when I hosted a party. Pampered Chef has some great products especially for baking. My favorites are the chopper for nuts, the cookie press for Christmas cookies and the scraper for clearing the baking surface. A little flour fell out on the counter and with the scraper it was quickly back in the bowl.

Ready for the oven

Every thing came together quickly and using the parchment paper was great for clean up. But one thing did happen….my assistant fell asleep on the job.

So, here is the final outcome from my hankering for some cookies.

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup butter, softened

1 1/3 cups sugar

2 large eggs

1 1/2 cups white chocolate morsels

1 (6-ounce) package sweetened dried cranberries

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Cookies, Dessert


I bought a Madeline pan on clearance at Marshalls a couple of years ago and it sat in my basement. I wanted to try it but maybe felt intimidated. Then a couple of weeks ago I started watching The Great British Baking Show. Amateur bakers in England competing in three baking challenges against each other. I quickly started binge watching season one and started season two. This inspired me to try my skills at using that pan.

Now I am no where near the quality of these amateur, but I can say these came out pretty good. I knew I did okay when my mom approved.


3 large eggs room temperature

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup (100g) granulated sugar

3/4 cup (94g) all-purpose flour

6 tablespoons butter melted

powdered sugar

Melt butter and let it cool to room temperature.  Meanwhile, beat eggs, vanilla, and salt with an electric mixer until light in color. Gradually add in the sugar and continue beating for 5-10 minutes until mixture is thick, pale, and drops down in the bowl like ribbons.

Sift a third of the flour into the egg mixture, folding it in after each addition.
Take about 1/2 cup egg mixture and mix it with the cooled butter. (This is important for adequately mixing in the butter into the batter.) Mix this tempered butter into the rest of the batter, folding it in until combined.
Cover batter with plastic wrap and chill in fridge for 60-90 minutes.

Preheat oven to 350°F. Brush molds with melted butter and then use a cookie scoop to drop the batter into the wells. No need to spread. Bake for 11-13 minutes or until edges start to lightly brown and tops spring back when gently pressed with your fingertip.

Immediately remove from pan onto a cooling rack with the bottom ruffle edge up. Sprinkle with powdered sugar and serve.


The best chocolate chip cookies ever!

When our daughter came home to go to a football game and tailgate with her cousins, This weekend she asked me what should I bring to the tailgate?  My reply was to check with her Aunt who coordinates the food part of the tailgating.  The response was “Have her bring her Chocolate Chip Cookies!”.
Her cookies are delicious and probably the best Chocolate Chip Cookies out there.  They actually got there start with my mother and the Betty Crocker Cook Book. This was probably the one cookie recipe my mom used out of a cookbook that was a family recipe passed down.  Our daughter started making them about 5 years back and would take them to school and  basketball practices as a treat for the girls.  Then she decided to enter them in the State Fair Cookie competition when she was about 15.  No prizes there, but it could of been that it was so hot the day we took them over the chocolate was melting on the plate.  I have to admit they are delicious.  You can’t eat just one. And, they were a big success at the tailgate.  We know that because the container came home empty and we heard that her cousin was walking around and passing them out.  But don’t worry, we took a handful out before she left for our own private stash. 

Betty Crocker Chocolate Chip Cookies – 1970’s recipe

2/3 cup shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 1/2  cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
2 (6 ounce) packages semisweet chocolate pieces (She used Chunks)
Heat oven to 375° degrees.
Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. 
Drop dough by rounded teaspoonfuls 2 inches apart onto un-greased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
NOTE: If using self-rising flour, omit soda and salt.
SPECIAL NOTE:  Too keep them soft, place a piece of bread in the container.  It works!

Cookies, Dessert

Dessert anyone? How about four of them?

Easter dinner at our house revolved around the desserts.  Two things came into play- my Mom was coming for dinner and she loves anything lemon and I had given up sweets for Lent so I wanted something chocolate.  My hubby also likes choices.  One or two desserts are not enough for him and    we also had extra company just for dessert so we needed the selection.  As soon as I pinned my chocolate recipe, my niece sent a text asking when her Uncle was going to make it.  She immediately got the dessert invite!  So we grew from 8 people for dinner to 12 for dessert. 
The Lemon cookies and the cheesecake bars were made on 
Friday  by me.  The chocolate and the coconut desserts were started on Saturday night and finished up before dinner on Sunday. None of our dessert selections disappointed us and with plenty of leftovers we will be savoring Easter for days.
Cheesecake Lemon Bars from 

Lemon Ricotta Cookies

  No Bake Reese’s Peanut Butter Cup Cheesecake 

Coconut Cream Pie 


Date Pinwheels for Christmas

I am reposting this recipe from September 2013 – originally entitled “Treasure from the freezer” because I just made a fresh batch for Christmas.   Mom handed over the chopped dates a couple of weeks ago which was her way to say – it’s all you this year.  I agreed with the caveat that she still needed to make the Meringue Kisses.  The posting below is the original with some added pictures of the process. 

Treasures from the Freezer
Last December I took the afternoon off from work to run some pre Christmas errands and I also went out to my Mom’s to help her make the Christmas Date Pinwheels.  She needed help rolling out the dough and adding the date filling.  The recipe has been around for years, passed down by my Grandmother to her daughters and now down to me.  I have been making them myself the past couple of years, but it is heart warming to have my Mom make them.  Plus we had a deal….I help her and the I get two of the rolls to bring home and bake them here.  

Mom had the dough already made and chilled, and when she knew  I was on my way she started to get the filling ready.  Her cookies are always loaded with dates and quite thick.  Her sister makes them as well but her cookies are paper thin.  Mom always says ” I know you all like Barb’s cookies better then mine” but that is not true.  With Mom’s you can taste the dates.
So when all was said and done, we made 4 rolls of cookies, 2 for her and 2 for me.  And now 9 months later I have a special treat.  Looking forward to this years Christmas cookies!  

Date Pinwheels

1 cup of butter
1 cup light brown sugar, packed
1 cup sugar
3 eggs
4 cups flour
1/2 teaspoon of salt
1 teaspoon baking soda

1 lb of pitted dates cut small
1/2 cup sugar
1/2 cup water

Mix the first four ingredients together.  Add the flour, salt and baking soda.  Mix well and chill in refrigerator for 1 hour.
When you are ready to roll out the dough mix together the filling ingredients in a small saucepan and boil till thick.

Divide dough in 4 parts.  Roll out each part, one at a time into a rectangle on waxed paper.  With thickened filling, spread over the rolled out dough  till about a 1/2″ from edges.  

Start on the long edge of dough and roll by using the waxed paper to guide you.  You should have about a 12 to 14 “cookie roll.  Wrap with wax paper, transfer to a cookie sheet and freeze at least one hour. 

When you are ready to bake, slice cookies about 1/2″ thick and place on lightly greased baking pan.  Bake at 350 degrees, 12 minutes.  Remove to wire rack to cool.

Enjoy with a nice cold glass of milk!