Product Review: Pumpkin Spice Scottish Shortbread

Lightly pumpkin spiced Scottish Shortbread are light and delicate cookies that will melt in your mouth, and the best part is that you can bake these at home in about 30 minutes!

Pumpkin Spice Scottish Shortbread

Today I wanted to share a product review for a mix that I found that is quite amazing.  This is not sponsored, just something good I would like to share with you.  

I came across a site called Scottish Shortbread a little while ago and found that owner of this site was selling mixes for her secret recipe for Scottish Shortbread.  Passed down for generations, she is now bringing this secret recipe in mix form to us!  Everyone knows, that shortbread is irresistible, but did you know it comes from Scotland?  Well, it sure does.  Now I've made shortbread before on my site but I was so intrigued by the thought of a secret ingredient recipe that hails directly from Scotland that I had to purchase a couple of mixes.  One of which was a limited time mix for Pumpkin Spice Scottish Shortbread, and the other a plain Scottish Shortbread.

I have to tell you that not only was this the easiest shortbread I've ever made (it's made in a food processor), but it certainly is one of the tastiest as well!  This was a great buy!  I highly suggest you try them out.

I had these cookies done in 30 minutes flat!  All you have to do is set out a stick of butter to soften.  Once that is done you just use the butter and the mix in a food processor to make a crumb like textured dough.  Then pull the dough together and form a log, cut and bake!  Simple as that.  This mix was filled with a sweet pumpkin spice blend and I have to say it is addicting!  You could even pat these into a disc and cut out heart shaped cookies for Valentine's Day treats.  That would be soooo cute!

These cookies go perfectly with a steaming cup of coffee, tea, or cocoa.  They are great to serve at a luncheon, bridal shower, brunch, picnic, or a snack or dessert.  They are elegant, yet causal.  Perfect for any occasion and I can't stress enough how easy and quick they are to bake.  I hope you visit her site at Scottish Shortbread and give this product a try.  It's great to support small businesses like these, and we could all use a good cookie in our lives.

Enjoy!

Sweet and tender Sugar Cookies are the base for every holiday occasion with good reason.  They can be rolled out and cut into whatever shape you desire and decorated to your heart's content!

Classic Sugar Cookie Recipe

Everyone needs a Classic Sugar Cookie Recipe and this one, from my mom's recipe collection, is one we've made for years.  While the recipe has stayed the same I have adjusted the method over the years to yield the best results.  I dare say this is one of my favorite cookies of all time.

Just in time for Christmas, this cookie is easy to make and creates a tender sweet cookie that holds it's shape.  Perfect for cutting out cute Christmas shapes as I have done here and leaving on a plate for Santa this Christmas eve.

What can you use sugar cookies for?

• Perfect with dessert served with milk
• Eat them plain or decorated
• Use them for ice cream sandwiches
• Dunk them in milk
• Perfect for any holiday celebration, Christmas, Hanukkah, Easter, Valentine's Day, Birthdays, Halloween, Graduation
• Serve them at a Tea Party
• Serve them along with an ice cream parfait, or pudding

What ingredients do I need?

• all purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla

Substitutions and Variations

• Substitute almond extract for the vanilla
• mix-in can be added such as sprinkles, flavored chips (chocolate, white chocolate, cinnamon etc), or chopped candy bars
• Make drop cookies or form cookies by hand
• Decorate with Royal Icing, sprinkles, sanding sugar, frosting, pretzels, chopped nuts, oreo crumbs, chopped dried fruit

Kitchen Notes and Tips

• Bake on parchment paper so they don't over brown
• Remove from the oven just when the edges start to brown
• Roll out the dough evenly so the cookie all cook at the same rate.
• Splurge on a good pure vanilla extract
• Chill the dough in the refrigerator for at least 1 hour to prevent spreading.
• Keep you working surface lightly floured - too much flour will create a dry cookie.
• Measure flour the "right way" - loosen the flour by giving it a good stir with a spoon or whisk. Next, spoon the flour into a measuring cup until heaping (piled beyond the rim of the measuring cup) and then level with the flat side of a knife. 

Enjoy!

Classic Sugar Cookie Recipe

makes: 2 dozen 4" cookies

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) butter, softened

2 cups sugar

2 large eggs

2 teaspoons vanilla extract

To a large bowl add flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and add in the flour mixture a little at a time.  Remove dough to a board and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour.

Preheat oven to 325 degrees. Let one disk of dough stand at room temperature for 10 minutes, until soft enough to roll. Roll out dough on a lightly floured work surface to 1/4-inch thick, adding more flour as needed to keep dough from sticking. 

Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets. Roll out scraps, and repeat. Repeat with remaining disk of dough. Chill cookies until very firm, about 15 minutes,

Bake cookies until edges just start to turn golden, 15 to 18 minutes. Let cool on sheets for 5 minutes then remove to cool on wire racks. 

Essential Chocolate Chip Cookies

Fresh from the oven cookies that are buttery, chewy, thick and packed with gooey chocolate chips. 

Essential Chocolate Chip Cookies

Everyone needs a really good chocolate chip cookie recipe.  With the holidays approaching this is a great cookie to make.   

This recipe is one of my favorites made with good semi-sweet chocolate chips.  They are chewy and thick and heavenly to bite in to!  Try them soon, you won't believe how easy these are to make and how satisfying they taste.

What can I use chocolate chip cookies for?

• Dessert
• Crumbled on top of ice cream or frozen yogurt
• As the base for an ice cream sandwich
• Snacks
• To go munchies
• Perfect for a picnic or hike
• Holiday Cookie Exchange!
• Crumble on top of a yogurt parfait
• Leave them out for Santa

What ingredients do I need?

• good semi-sweet chocolate chips
• flour
• unsalted butter
• brown sugar
• granualted sugar
• baking soda
• salt
• egg
• good vanilla extract

Substitutions and Variations

• use dark chocolate chips
• use milk chocolate chips
• add in dried cranberries
• add in walnuts or pecans
• use M&Ms instead of chocolate chips

Kitchen Notes and Tips

• Make sure your butter is a room temperature for cakey cookies
• Refrigerate your dough before cooking to avoid spreading
• Watch them when baking, they brown quickly
• Bake them until they are set and golden on the edges

Enjoy!!!

Essential Chocolate Chip Cookies

makes: 1 1/2 - 2 1/2 dozen cookies depending upon the size

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips

Preheat the oven to 350°F.  Line two 2 baking sheets with parchment paper or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking soda and salt.  In the large bowl of an electric mixer, cream the butter and sugars until well mixed.   Add the egg and vanilla and mix until combined.  Gradually add the flour mixture and blend until just incorporated.  Do not overmix.

Add chocolate chips and stir by hand with until incorporated throughout.  Again don't overmix.  Chill dough for 30 minutes.  

Using an ice cream scoop or spoon, place the dough onto the prepared baking sheets.  Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops are set.  Small cookies will cook in 8-10 minutes and large ones may take 10-14 minutes.  Continue until all cookies are baked.

Remove from the oven and allow to sit on the tray 5 minutes.  Remove them from the tray to a wired cooling rack to cool.  

3 Last Minute Halloween Treats

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I have to tell you that my co-workers really get in to Halloween.  The other day I walked in and there were hanging bats, twinkling skulls light, cobwebs, and even a rat or two lurking around the aisles.

I love Halloween myself, especially the costumes and the make-up.  I was once a "cat" character from the play Cats.  I love doing the make-up on that one.  I also remember one year as a unicorn.  So many good times celebrating Halloween.  These days it has a totally different memory associated as it's also my and MGG's dating anniversary.  So our celebrations have taken a little different turn than the usual boo-fest!

This year my co-workers decided to have a potluck, with all Halloween treats.  Sugar heaven for sure!  So I went on to Pinterest and chose 3 treats that I could make quickly, but would be totally cute and wow my co-workers.

Treat #1:   Sweet and Salty Halloween Crackers
Found on Pinterest here.  This is an easy treat to make using store bought (bright) orange peanut butter crackers, black candy melts, and Halloween sprinkles.  Just melt the candy in a bowl according to the package directions.  Dip one corner in the candy mixture and place it on a sheet pan lined with wax paper.  Add sprinkles and allow to dry.  Simple!

Treat #2:  Frankenstein Monster Cookies
Found on Pinterest here.  This is a totally sweet treat.  Buy some chocolate wafer cookies, neon green candy melts, chocolate sprinkles, and candy eyes.  These are really fun and easy to prepare.  Just dip the wafers in the melted green candy and place on a sheet pan lined with wax paper.  Then sprinkle chocolate sprinkles on the top 1/4 to make the hair.  Add 1 or 2 eyes, then add another chocolate sprinkle for the mouth.  Allow to dry and then you have a cute treat to share!

Treat #3:  Savory Spiders
Found on Pinterest here.  I really like this one, and think it was the easiest to make.  Buy Ritz crackers, peanut butter, pretzel sticks, and candy eyes.  To make just take one Ritz cracker and add some peanut butter to the inside.  Break three pretzel sticks in half and add them horizontally to each side so they are sticking out like legs.  Add more peanut butter to the inside of another cracker and place on top of the one with the pretzels.  Push together so they adhere well.  With another dab of peanut butter add two candy eyes on the top cracker.  Repeat, repeat, repeat!


These will all be a big hit at the party.  They are almost too cute to eat!
Happy Halloween!

Old Fashioned Oatmeal Chocolate Chip Cookies

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Who ever said "Old Fashioned" is out of style is soooooo wrong!

Take a look around you.  Have you noticed clothing from the 70's lately?  Embroidered jeans anyone?  Haha! Even the colored hair that was so a punk rock style of the 80's is back in fashion.  I've been there, done that, but I still love it!  So what's old is also new.  Especially in the case of Old Fashioned Oatmeal Chocolate Chip Cookies.

So times you just crave the things you grew up with.  Which led me to Mom's recipe box.  She has a box overflowing with recipes from the 50's, 60's, 70's and 80's, and I have them all!  Sifting through that box brings back so many precious memories of my mom cooking, and all of my relatives as well.  It is such a treasure to pull out a recipe that's in her handwriting and smudged from cooking.  I can't tell you how many special moments we've had over the years cooking, but making a recipe of hers just brings her back as if we are doing it together again.

OLD FASHIONED OATMEAL CHOCOLATE CHIP COOKIES

I'm not sure where she got this recipe from originally, but the card is pretty worn.  I do recall Mom making these cookies throughout the years so I was glad I ran across it.

Do you remember eating Oatmeal cookies growing up?  What makes these special is that they have mini chocolate chips inside.  The recipe called for regular chocolate chips but I thought the mini ones would be just a great hint of chocolate.  The cookie is slightly crispy on the edges, and chewy in the center, which I just love.  The oats give texture and the bits of chocolate make them a little decadent.  They keep well for several days but try and stop at one cookie!  They'll be gone before you know it.

Remember, "old fashioned" is new.  Try these cookies!

Enjoy!





Old Fashioned Oatmeal Chocolate Chip Cookies

make 4 dozen cookies


1 1/2 cups flour
2 teaspoons baking soda
3/4 cup sugar
3/4 cup light brown sugar
1 1/2 cups unsalted butter, softened
2 eggs
2 tsp vanilla
3 cups oats
1 cup mini chocolate chips 

Preheat oven to 350 degrees.

In a large bowl, add the two sugars and butter.  Using a hand or stand mixer, cream the ingredients together until smooth.  Add the eggs, one at a time, mixing after each addition.  Add the vanilla and mix until blended.  Add in the flour and baking soda and mix until combined.  Stir in the oats and the mini chocolate chips.   

Using a cookie scoop, scoop the batter and place it on a cookie sheet about 2 inches apart.  Bake 10-12 minutes, until they are light golden brown.  Remove from the oven and allow to sit 1 minute.  Remove from the pan to a wire rack to cool. 

Cranberry Walnut Blondies

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Are you doing any holiday baking today?

I can't believe that Christmas is one week away.  Where did all the time go this year?  Each year I make a tray of various holiday goodies for MGG and all his staff (about 100) and another for my staff at work.  It's something I look forward to each year because it reminds me of the excitement I used to get making our holiday cookies with my mom, and getting a tray of our neighbor's goodies as well.

Each year I try and mix it up with the type of goodies.  There is always fudge, and the rest is up for grabs.  This year since time kind of got away from me I decided to make things a little easier and make some bulk items that you can bake in 9x13 pans.  That way I'll get a large quantity of a scrumptious goodies with little effort.  Sound good?  That's a big "YES!" from me!

Being the avid cookbook collector that I am I recently purchased the cutest little book called, tiny book of Christmas Joy, by Phillis Hoffman Depiano.  This book is full of holiday goodies and gifts to give.  I was so excited when I got it I flagged a ton of recipes that I wanted to make!  As that wasn't realistic I narrowed it down to this great recipe for Cranberry Walnut Blondies.

I don't typically make blondies but with the addition of cranberries and walnuts I knew this would make a great festive addition.  Boy was I right!  You guys, these are the BEST blondies I've ever had.  The flavor is outstanding.  I had a hard time getting this in the gift containers because I had a sample, and then another, and then another!  Wow!  These just blew my socks off, so watch out...and prepare to have your socks blown off too!

CRANBERRY WALNUT BLONDIES

What I did differently:  I followed the recipe almost exactly except I didn't use sweetened cranberries as stated, but unsweetened cranberries I got from Trader Joe's.  The recipe also calls for using a stand mixer.  I chose to make these by hand in a large bowl instead.  They came out perfectly, so I wrote the directions that way, but you could use your mixer if you prefer.

Made in a 9x13 pan, these make a ton.  I decided to just cut them in traditional brownie squares, but you could make them appear really elegant by cutting them in triangles and placing them on a white platter. 

I hope you make these really soon.  They are perfect to give away to friends and family, and make sure to hide a couple for yourself.  They go that quick!

Enjoy!

Cranberry Walnut Blondies

slightly adapted from: tiny book of Christmas Joy

makes 32 pieces

1 c unsalted butter, melted

1 c firmly packed light brown sugar

1 c sugar

2 large eggs

2 tsp vanilla

2 1/2 c all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 c dried cranberries

1/2 c chopped toasted walnuts

1 Tbls orange zest

Garnish:  1/2 c confectioners sugar

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with nonstick baking spray with flour.

In a large bowl mix butter, brown sugar, and sugar until mixed and fluffy.  Add eggs, one at a time, mixing after each addition.  Add vanilla and stir to incorporate.

Add in salt, and baking soda.  Add in flour gradually, mixing after each addition.  Stir in cranberries, walnuts, and orange zest.  Place batter in prepared pan.  Bake for 30 minutes or until a wooden pick inserted in the center of the blondies comes out clean.  Cool completely in pan on a wire rack.  Cut into squares and garnish with confectioners sugar if desired.

Valentine's Day Citrus Shortbread Bites

Valentine's Day...the day of love!

Memories of being a kid and writing out those little Valentine's cards to pass out to everyone at school, run through my head.  Do you remember those?  I wonder if they still sell those cards...

I also love the little candy hearts with the remembrance sayings on them like "Hug Me"  "Be Mine" and "Love".  We would always get a little box of those and love looking at the sayings.  I've also used those recently to sprinkle on our dining table for a cute tablescape for Valentine's dinner.

I think that the colors of valentines are what really attract me. The reds, pinks, and whites for balloons, heart candies...and I can honestly say that a lot of my valentine's dresses over the years have been one or a combination of these colors.

These colors lead me to today's creation.  Dessert is always big on valentine's Day and I wanted to make something with a little cuteness to it.  Something with red, white, and pink sprinkles to remind me of my childhood.  

I've always loved shortbread and saw a post on Pinterest of some shortbread cut into little "bites".  I immediately thought Valentine's Days with pretty colored sprinkles.  Those would be so cute...and they are!

Aren't these just adorable??  I think they are too cute, and because they are so small you won't feel guilty eating 1 or 7!

Oh, and did I mention that these little bites have a hint of citrus?  They do, so they are lightly flavored with orange.  I used an orange extract, however, you can use orange zest and they will come out perfect!  That orange flavor just brightens these up just a bit and make you go Mmmmnn!

They are just perfect to share with the kids, neighbors, co-workers, or your loved ones.  These are wonderful cookies that are easy to make, and everyone is sure to love.  

Enjoy and Happy Valentine's Day!





Valentine's Day Citrus Shortbread Bites

makes 110 1/2" cookies


1/2 cup butter, softened (1 stick)
1/3 cup sugar
1/2 tsp orange extract or 1 tsp orange zest
1 cup all-purpose flour
2 Tbsp valentine sprinkles (red, white, and pink), divided 

Place a sheet of parchment paper in a 8x8 inch square baking dish, allowing the ends to hang over by about 2 inches.  

In a medium bowl using an stand or hand held electric mixer, cream the butter and sugar until well blended.  Add orange extract and mix to combine.  Slowly add the flour and mix until combined.  Fold in 1 Tablespoon of sprinkles.  

Dump the dough in the prepared pan and pat out to fill the entire pan.  Using the back of a measuring cup, press the dough so it smooths out the rough top and fills all the corners.  Add the other 1 Tablespoon of sprinkles on the top and press into dough.  Chill dough for 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Bake 8 - 12 minutes. They are done when they are set but still soft and very lightly browned.  They will harden when they cool.  Cool for 15 minutes in the pan.  Lift dough out of the pan using the overhanging parchment paper.   Using a serrated knife cut into 1/2-inch strips down the length.  Then cut 1/2 inch strips the opposite way to make squares.  

Holiday Chocolate Chip Cookies

It's Christmas Eve!

As a kid I was always so excited for Christmas Eve.  There was always a traditional spaghetti dinner and then we always opened our gifts that night.  Christmas morning was all about Santa and his gifts.

It was also the time when mom and I got in the kitchen and made Santa his cookies. We usually made sugar cookies using old copper cookie cutters and sprinkled them with different colored jimmies and sugars.  It was always something I looked forward to each year.  

We would set out a plate of cookies and milk before I went to bed that night and Santa would always take a bite out of a cookie for me to see in the morning.  I love these traditions.

So if you are like our family and wait to make Santa's cookie until Christmas Eve I have a great new cookie for you.

Who doesn't love chocolate?  I know Santa does and I'm sure that chocolate chip cookies are a favorite of his!  This cookie is easy to put together using a little help from Betty Crocker.  The best part is dipping half the cookie in melted chocolate and decorating it with Christmas sprinkles.  So pretty!  Plus, they taste even better. These cookies bake up nice and tender, moist and a little "cakey".  They are the perfect cookie to serve to Santa!

Kitchen Tip:  Make sure to chill your dough for at least 2 hours.  The cookies will bake up much better and will not spread as much if you chill the dough prior to baking.

See how pretty they are?  And they taste even better.  I hope you enjoy these cookies.  I know that Santa will!





Holiday Chocolate Chip Cookies

serves: 16 cookies

1 1 lb 1.5 oz pouch of Betty Crocker Chocolate Chip Cookie Mix
1 stick (1/2 cup) unsalted butter, softened
1 large egg
1/4 cup of dark chocolate chips (optional)

1 cup semi-sweet chocolate chips
white jimmies

red sugar

Add cookie mix, butter, and egg to a large bowl.  Stir until completely combined.

Place a piece of parchment paper on a cookie sheet.  Set aside.  Scoop cookie dough using a 2 Tablespoon cookie scoop, or free form with your hands to form 16 cookie balls.   (Optional Step) I placed several dark chocolate chips strategically on top of each cookie.  Place each ball on the prepared pan.  Cover with plastic wrap and chill for 2 hours.  

Preheat oven to 350 degrees.   Line several baking sheets with parchment paper. Divide the cookies among the baking sheets.  I baked 8 cookies per sheet.  Bake 8-12 minutes or until edges are set and golden brown.  Allow to cool 30 minutes.  

Once cookies are cool add chocolate chips to a microwave safe bowl and heat on 50% power for 1 minute.  Stir and continue to heat on 50% power in 30 second intervals until completely smooth.  

Dip each cooking halfway into the chocolate using a spoon to assist.  Place the cookies back onto the parchment lined baking tray.  Decorate with white jimmies and red sugar and allow to set up for about 1 1/2 hours.  


adapted from Chocolate Dipped - Chocolate Chip Cookies