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Taking A Bite Out Of These Is Like Tasting Cinnamon Rolls, Cheesecake, And Cookies In One!

05 January 2017
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Betty Crocker sugar cookie mix, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon roll cheesecake cookies, Clabber Girl, College Inn, cookie, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey’s white chocolate chips, Hodgkin’s Mill, Jell-O, Jell-O Cheesecake Flavor Pudding mix, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick cinnamon, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

I get so bored with regular ol’ cookies. I know I have mentioned before that I am a cookie lover, but I love to switch it up and find new and improved recipes to really get me going and crave more than just regular chocolate chip cookies. Many recipes that I find that are not chocolate chip are just oatmeal or sugar. They are plain and honestly, pretty boring. That is why I was thrilled when I found this recipe!

 

When you take a bite out of this, you get the flavors of a cheesecake and cinnamon roll all in one cookie. It does not feel like the texture would work for all these flavors, but it does and it is absolutely amazing. This is the perfect dessert to make for any occasion, whether you are just watching a Hallmark movie all by yourself, or you have a room full of kids at a party, these are sure to be a hit. Everyone loves a good cookie, so you cannot go wrong with making these for your special occasion. Do not be afraid to try something new either. Play with the flavors, add some chopped strawberries over the top, or add a bit of peppermint extract to the glaze. It can all turn out to be delicious!

Photo and recipe courtesy of Wine & Glue.

 

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Quick Tip: Serve with ice cream and chopped strawberries if you want a fancier dessert.

WARNING! This Dessert Is Seriously Addictive!

30 October 2015
Grace
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apple, apple pie, apple pie cookie, Apple Pie Cookies, apple recipe, apples, Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, caramel, caramel apple, Caramel Apple Pie Cookies, casserole, Chiquita, Clabber Girl, College Inn, cookie, cookie recipe, cookies, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, desserts, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

No One’s Ever Seen Apple Pie Like This!

If you like caramel apples or apple pie, than you’ll really enjoy these Cookies. Hey, who doesn’t like apple pie, right? But sometimes, you want something with a bit of a different texture or something a bit more, well, bite-sized and easy to serve at parties.

Why don’t you give these apple pie cookies a try! This recipe does make use of store-bought caramel, but if you want to fancy it up a bit, you can make your own. I believe that there are a few recipes I’ve shared over the past few months that have some version or other of homemade caramel. It’s just a matter of how thick or thin you want the sauce to be.

That being said, this recipe still comes out rather tasty with the store-bought sauce, and it does cut down on the hassle quite a bit. So there’s no need to feel guilty at all, if you don’t have the time or the energy to make your own. Everyone is still going to love these! Enjoy!

Recipe and photo courtesy of OMG Chocolate Desserts

 

 

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Quick tip: You can use this recipe to bake one large pie instead of small cookies.

They Look Festive and Taste Yummy!

22 October 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, chewy cookies, Chiquita, chocolate, Clabber Girl, College Inn, cookie, cookie recipe, cookies, Cool Whip, cornstarch, cranberries, cranberry, crock pot, Daisy sour cream, dark brown sugar, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holiday cookie, holiday cookies, holiday dessert, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, soft cookies, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white, white chocolate, white chocolate cranberry, White Chocolate Cranberry Cookie, White Chocolate Cranberry Cookies

Have you been searching for a great cookie recipe that’ll wow you and your guests? Look no further because this is it! These white chocolate cranberry cookies would work particularly well for a holiday treat, though with that flavor, you could enjoy them most any time of year.

 

Believe it or not, I was not as familiar with the white chocolate cranberry flavor combination as I was with the white chocolate raspberry one, prior to baking some of these. I have to say, it works out nicely – richly sweet, with just the right amount of tartness from the cranberries to put everything in balance. The addition of cornstarch to the dough ensures that the cookies will remain soft, even the next day. And the use of dark brown sugar instead of light brown gives the flavor of the cookies that much more depth and ensures that they have a more chewy, less crispy texture.

Recipe and photo courtesy of Sally’s Baking Addiction

 

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Quick tip: These cookies stay fresh covered at room temperature for up to 1 week.

You’ll have Macadamia Munchies on This One!

15 October 2015
Grace
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Argo cornstarch, bake, baked, baked cookie, baked cookies, baked dessert, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, chip, Chiquita, chocolate, chocolate chip, Clabber Girl, coconut, College Inn, cookie, cookie recipe, cookies, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, macadamia, macadamia cookie, macadamia cookies, macadamia nut, macadamia nut cookie, macadamia nut cookie recipe, macadamia nut cookies, macadamia nuts, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, quick baking, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, sweet, sweet treat, sweets, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white, white chocolate, white chocolate chip, white chocolate chip cookie, white chocolate chip cookies, White Chocolate Chip Macadamia Nut Cookies, white chocolate chips, white chocolate cookie, white chocolate cookies

    It’s another great cookie recipe! If you like macadamia nuts or white chocolate, I think you’ll love these White Chocolate Chip Macadamia Nut Cookies. With under 15 minutes of baking time, this recipe yields about 2 dozen, so that’s about 13 cookies you can share with friends and family… of course, you can also hoard them away for your own pleasure.  It’s up to you!

     

    This is such a simple recipe you’ll probably already have most of the ingredients at hand – and you can change things up a little if you’re missing some of them. Of course, you will need cookie sheets for this recipe. Actual baking time is just nine minutes, and though there is some prep, it’s nothing too involved. Just be sure not to over-mix or space the individual pieces of dough too close together, and you’ll have two dozen beautiful and tasty cookies in no time.

    Recipe and photo courtesy of Baking With Blondie

     

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    Quick tip: Try using dark chocolate chips instead of white chocolate ones!

    Such Warming Cookies for the Cooler Months!

    12 October 2015
    Grace
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    Argo cornstarch, autumn, autumn cookie, autumn cookies, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, canned pumpkin, casserole, Chiquita, Clabber Girl, College Inn, cookie, cookie recipe, cookies, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy recipe, eat, Eggland's Best eggs, fall, fall cookie, fall cookies, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, Libby's canned pumpkin, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin cinnamon, Pumpkin Cinnamon Cookie, Pumpkin Cinnamon Cookies, pumpkin cookie, pumpkin cookies, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    If you like the flavors of fall and you like cookies, this recipe for Pumpkin Cinnamon Cookies may be just right for you. It’s neither really difficult nor really time consuming to put together. Cookies in general are a really good go-to when you want a nice sweet treat without a lot of hassle. I love the flavor of cinnamon, so I really enjoyed these, and it’s hard to beat having something ready in under half an hour.

     

    Another thing about cookies is that, for me, personally, it’s a lot easier to watch how much I eat when I’m having cookies instead of cake. You know how it is with cakes, don’t you? You can easily have two slices (even three…) with all that cream and frosting, and it won’t even bother you. But when you’re having cookies, it’s like “Oh my goodness, I can’t eat four cookies, can I?” And you stop at two – which means you’ll save yourself from a bunch of calories compared to cake. Or at least I hope that’s how it will go!

    Recipe and photo courtesy of Two Peas and Their Pod

     

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    Quick tip: You can adjust the amount of spices to your liking.

    If You Like Nutella, I Think You’ll Love This Recipe!

    10 October 2015
    Grace
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    Argo cornstarch, autumn, autumn cookies, autumn dessert, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, Chiquita, chocolate, chocolate spread, Clabber Girl, College Inn, cookie, cookies, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy, easy dessert, easy recipe, eat, Eggland's Best eggs, fall, fall cookies, fall dessert, food, Gold Medal flour, granulated sugar, Green Giant, hazelnut, hazelnut spread, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, Nutella, Nutella pumpkin, Nutella pumpkin cookie, Nutella Pumpkin Cookie Bar, Nutella Pumpkin Cookie Bars, Nutella Pumpkin Cookies, Nutella spread, Pam Cooking Spray, party, party dessert, party food, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, quick, quick dessert, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple dessert, simple recipe, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

    I remember back when I was a kid and my friends would go crazy over a jar of Nutella… They’d pick a spoon (the bigger, the better) and start scooping that stuff straight from the jar, while I just had a taste and didn’t quite get it. I don’t know what I was thinking back then! But I sure have been trying to correct my mistake over the years!

    That delicious Nutella flavor combines nicely with the classic “pie spices” to create a great sweet treat for fall and winter; these incredible Nutella Pumpkin Cookie Bars. I was a late-comer to the Nutella party, but I have to say, it’s a rather versatile ingredient. Of course, it tastes great just as a simple spread (on bread or what have you), but why settle for that, when you can use it to make such yummy cookies?

    Recipe and photo courtesy of Crazy For Crust

     

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    Quick tip: The batter is a bit sticky – spray your hands with cooking spray before you spread it in the bottom of the pan.

    The Children and Children-at-Heart in Your Life Will Love These!

    18 September 2015
    Grace
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    bake, baked, baker, baking, butter, buttercream, cherry buttercream, cherry buttercream frosting, child-friendly, cookie, cookie recipe, cookies, dessert, dessert recipe, easy, easy baking, family, family-friendly, frosting, home, home recipe, kid-friendly, Land O Lakes, Land O'Lakes, Land O'Lakes butter, recipe, sugar, sugar cookie, sugar cookies, Sugar Cookies With Cherry Buttercream Frosting

    These sugar cookies with pink buttercream frosting look beautiful and taste as great as they look. This family-friendly recipe is very simple to put together (and once you have the dough made and chilled a bit, rather quick to bake, too).

    If you want a yummy baked dessert treat that is easy enough for the little ones to “help” you make, this is perfect for that. Of course, if they are anything like how I was as a child, you may have to make a bit of extra batter to allow for generous licking of spoons and bowls (or make the cookies just a bit smaller), but hey, no harm in that, right?

     

     

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