Pumpkin Chocolate Chip Cookies

I absolutely love Pumpkin Season!

I try to make all the Pumpkin treats as much as I can. 

This time I made these Pumpkin Chocolate Chip Cookies.

It was definitely different to other cookies that I made.

This was fluffy, not too sweet and so good!

 

Ingredients

• 1 cup pumpkin puree
• ¾ cup unsalted butter room temperature
• ½ cup brown sugar
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 ½ cups semi-sweet chocolate chips

Instructions

• Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes making sure to stir frequently. Remove and let cool. 
• Line a small baking sheet with parchment paper. Set aside.
• Cream butter and sugars together in a large mixing bowl. Beat in the cooled pumpkin puree and vanilla until thoroughly combined.
• Whisk together flour, cornstarch, baking soda, salt and pumpkin pie spice in a small bowl.
• Gradually add flour mixture to wet ingredients, mixing just until combined. Fold in chocolate chips.
• Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size. Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used. 
• Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. 
• Preheat oven to 350F. Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. If you would like flatter cookies, press the dough balls down slightly before baking. 
• Cookies will appear slightly under-baked. Gently press additional chocolate chips into the top of the cookies if desired. Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
• Store in an airtight container for up to a week.
  

  

  
  

  
  

  Let me know what you guys think.

  
  

  Enjoy!

  
  
  
  

Valentine Chocolate Chip Cookies

 

Hello everyone!

How was your Valentine's 

Posting so late because.. Life has been so busy. 

Anyways.

I made these delicious cookies last week for the Boys!

..And it was so good!

I used my usual Cookie Recipe and just added

The Valentine M&Ms 

..And it turned out perfect.

RECIPE HERE

I have made so many Cookies so feel free to scroll for more ideas!

Let me know what you guys think!!!

Happy Weekend!!

xo

Salted Caramel Chocolate Chip Cookies

If you guys have noticed,

Cookies are our go-to Dessert!

It's so easy to make and you can have it for Snack too!

I have made so many cookies and this definitely on one of my favorites!

The combination of Sweet and Salty is absolutely amazing!

Let me know what you guys think!

 

Ingredients

• 1 cup butter {softened}
• 1 cup brown sugar 
• 1/2 cup granulated sugar
• 4 tsp vanilla extract
• 2 eggs
• 3 cups flour
• 4 tsp cornstarch
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2-3/4 cup chocolate chips
• 25 individual caramels {cut into quarters}
• kosher salt for sprinkling after baked

Instructions

• In a bowl of a stand mixer combine butter, both sugars, vanilla and eggs.  Beat on medium speed until creamed. This will take about 5 minutes, but not skip this part.  Scrape down the sides of the bowl as necessary.
• Add flour, cornstarch, baking soda and salt, mix until just combined.  Add chocolate chips and caramel quarters and mix until evenly incorporated.
• Scoop cookies using a medium cookie scoop {or 2-3 tablespoons of dough}.  Place cookie dough mounds onto a parchment or wax paper lined pan and refrigerate for 2 hours or up to 5 days.
• When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment paper or silicone mat.  Place 8 cookies per sheet and bake for 8-9 minutes or until the edges are set and the middle of the cookie is just beginning to set and barely brown.  Sprinkle cookies with desired amount of kosher salt immediately upon removing from oven.  They will look under baked but let them cool on cookie sheet for 5-10 minutes before moving them to cooling rack and they will firm up as they cool.
• Store cookies in an air tight container at room temperature for up to a week or freeze for up to 3 months.

Enjoy!!

xo

Oreo Cookies

Oreo Cookies is like the top favorite in our house.

How ever I make them everybody loves them and it doesn't last long in the house.

This recipe is definitely one of the best!

Not that hard to make!

Let me know what you think!

 

Ingredients

• 2 ¾ cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chopped oreos, divided (about 15 cookies) Not oreo crumbs but crushed oreo pieces. Place the oreos in a ziploc bag and use a rolling pin to crush them.
• 1 cup semi-sweet chocolate chips divided
• 1 cup unsalted butter, room temperature 2 sticks
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350º F.
• In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 & 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.
• In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.
• Gradually add in the flour mixture, mixing on low or with a spatula just until combined. 
• Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.

Enjoy!

Eggnog blossoms

 

I love making something I can share with everyone.

I may be not sure if they would like it.

But, for me..

It's the thought that counts!

I only make these Eggnog Cookies during Christmas and I think its perfect!

RECIPE

(HERE)

Let me know what you guys think!

Enjoy!

xo

Oreo Cookies Balls

 

When I get chance I  try to make the first desserts/meals that I made.

It's like going down memory lane. 

I definitely learned a lot and more to learn.

I just absolutely love cooking!

Check out my first try of this dessert!

(My first try!)

Ingredients:

-1 pack of Oreos 
-1 (8oz) of cream cheese 
-1 pack of white melting chocole (like almond bark) 

What you need:
-A bowl to mix your oreo mixture 
-A bowl to melt your chocolate 
-Cookie Tray 

Fork 
Parchment Paper 

Directions: 

1.Using a blender or hand held mixer, mix Oreos and cream cheese together. 

2.Roll into walnut size balls. 

3.Chill for an hour. 

4.Melt approximately 3/4 package of white almond bark. 

5.Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. 

6.Allow to harden on wax paper. 

7.Takes about 15 minutes. 

8.While waiting, melt about 1/4 package of chocolate almond bark. 

9.When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate or crushed oreos

10. Enjoy!

Enjoy!

xo

Lemon Crinkle Cookies

 

Summer is here,

in full mode that it's no fun to be outside for a long time.

Me and the boys love Baking so we've been doing a lot of it.

Since it's Lemon Season, why not make some Cookies!

This was so perfect!

It didn't last long.

Let me know what you guys think!

Ingredients

• 1/2 Cup Unsalted Butter, (1 stick, softened) 
• 3/4 Cup Granulated Sugar 
• 1 Large Egg 
• 1 Tablespoon Lemon Juice, (freshly squeezed) 
• 1 Tablespoon Lemon Zest, (fresh) 
• 1 Teaspoon Vanilla Extract 
• 2 Cups All-Purpose Flour 
• 1 Teaspoon Baking Powder 
• 1/2 Teaspoon Salt 
• 1/4 Teaspoon Baking Soda 
• 2 1/2 Drops Yellow Food Coloring, (optional) 
• 1 Cup Powdered Sugar 

Instructions

1. Using a hand mixer or a stand mixer, beat together the butter and sugar until light and fluffy (about 3 minutes). Add in the egg, lemon juice, lemon zest, and vanilla. Continue beating until on low speed until well combined. 
2. Next, add the flour, baking powder, salt, baking soda, and food coloring. Beat on low speed until no flour patches remain. 
3. Chill the dough for at least 1 hour in the refrigerator. When the hour is almost up, preheat the oven to 350 and line 2 large baking sheets with parchment paper or silicone mats. Set aside. 
4. After the dough chills, roll it into teaspoon-sized balls and dip each ball into the powdered sugar. Heavily coat each ball with powdered sugar (don’t shake off the excess sugar), and place them on the prepared baking 2-inches apart. 
5. Bake in the preheated oven for 8-10 minutes or until the edges are very lightly browned. The centers will still appear somewhat soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. 
6. Serve and Enjoy!

Enjoy!

xo

Easter Chocolate Chip Cookies

Happy Easter Weekend Everyone!

I love love long weekends. 

So many things to do.

But I love making something special for my boys. 

Today we made these awesome cookies for Easter!

Using my all time favorite Chocolate Chip Cookies Recipe

( RECIPE HERE )

I literally used that Recipe for all of the Holidays and just switched it up

with different additions.

Its good every time!

Anyways,

I will write it down again to make it easier for you guys!

Ingredients:

• 1 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup butter (room temperature)
• 1/2 cup vegetable oil
• 2 eggs (room temperature)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla
• 3 cups flour
• 2 cups chocolate chips

Directions:

• Cream butter, oil and sugars. Add eggs and beat until fluffy.
• Add remaining ingredients.
• Refrigerate it for 3 hours or overnight (This Is what makes it perfect)
• Bake at 350 for 9 minutes. 

Don't skip the refrigerate part!NEVER!

So so good.

Wish you all an amazing Easter Weekend.

xo

 

Ube Crinkles

 

It's been a while since I made anything UBE!

You all know how much I LOVE Ube .

I've been wanting to make these for a while. 

I can't believer how much Ube flavor that you can actually taste with these cookies.

Using the Ube Jam definitely made such a huge difference.

These are so so easy to make.

Just couple of things that is very important,

 -Ube Jam needs to be room temperature before using it.

-Eggs are room temperature (this is pretty standard when making cookies)

-Don't over bake as it will be hard as rock.

I made these all for 12 minutes to exact.

Let me know what you guys think!!

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 7 oz ube jam or ube halaya about a cup, room temperature
• 1/2 cup canola oil or vegetable oil
• 2 pcs large eggs beaten, room temperature
• 3 tsp ube extract
• 1 cup confectioner's sugar

Instructions

• In a large bowl, combine 2 cups flour, 2 tsp baking powder and 1/2 tsp salt. Set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine 1/2 cup sugar, 7 oz ube jam (or ube halaya) and 1/2 cup oil until incorporated. It is important that you taste the mixture at this point (before you add eggs) so you can see if it needs more sugar. Like I mentioned, ube jams are different so you need to adjust according to taste.
• Once you’re okay with the flavour, add 2 eggs (which you've already beaten) and 3 tsp ube extract. Stir until combined.
• Add your flour mixture to your ube mixture in thirds and gently stir on low speed until combined.
• Cover the bowl with your cookie dough with cling wrap and chill in the fridge for at least 4 hours.
• When you’re ready, preheat your oven to 350F. Prep a baking sheet by lining it with parchment paper (or silicone baking mats). Set aside.
• Scoop a heaping tablespoon of ube cookie dough and, using your hands, roll into a ball. Thoroughly coat each ball with confectioner's sugar before placing it on the cookie sheet. Make sure to space your cookies about 1-2 inches apart.
• Bake in the preheated oven for 10-13 minutes or until they crack on top and start looking matte. They will be soft coming out of the oven but don’t worry, they will continue to set as they cool so do not over bake. Cool in the pan for a couple of minutes before transferring to a rack to cool completely.