photo

This morning I set out to clean the kitchen and finish the blog post I was working on.  But of course first thing first, gotta feed the dog and get the mail.
You have no idea how crazy excited I was when I saw a medium sized square parcel sticking out of the mailbox. I knew exactly what it was. Cookies.
Inside of the package was a lovely tin with a note on top, and I learned that they were from Stacy at Not Crocker.  She made Hot Chocolate Sandwiches with Pink Peppercorn and Cardamom Marshmallows.  Totally a mouthfull, right? But OH MAN, are they ever delicious.  Homemade marshmallows are something I’ve not attempted yet, but I love them. 
I was telling a friend that I received my first match and that they were like heaven in my mouth. 
Stacy will have the recipe up on her blog in a week or two and I can’t wait till then, cause these are honestly so delicious I am definitely going to make them all the time.

This morning I set out to clean the kitchen and finish the blog post I was working on.  But of course first thing first, gotta feed the dog and get the mail.

You have no idea how crazy excited I was when I saw a medium sized square parcel sticking out of the mailbox. I knew exactly what it was. Cookies.

Inside of the package was a lovely tin with a note on top, and I learned that they were from Stacy at Not Crocker.  She made Hot Chocolate Sandwiches with Pink Peppercorn and Cardamom Marshmallows.  Totally a mouthfull, right? But OH MAN, are they ever delicious.  Homemade marshmallows are something I’ve not attempted yet, but I love them.

I was telling a friend that I received my first match and that they were like heaven in my mouth.

Stacy will have the recipe up on her blog in a week or two and I can’t wait till then, cause these are honestly so delicious I am definitely going to make them all the time.

photos

Brown Sugar Cinnamon Coconut Cookies

You know what was absolutely fantastic? The cookie swap. I had SO much fun making, packing, sending and receiving cookies from all over the place! I’ve posted twice about the matches I received, and I’m still hoping to get my third in the next couple of days.

I packed my cookies in vintage tea and sugar tins with matching cards. I thought they looked really cute. I’m already day dreaming about what kind I should make next year. Shipping cookies was way easier than I thought it would be. You just have to pack them snugly and in an air tight container and you’re set. The ladies at the Fed Ex Store were so into the idea of the swap.

These cookies were originally born out of the fact that my house had a surplus of coconut last May. I first made them for a friend who was moving into a new apartment as a housewarming and I’ve not stopped making them. They’re lovely with tea or warm with a BIG glass of milk. The cinnamon, brown sugar, and coconut are a perfect warm sweet and comforting combination. Perfect for the fall and chilly winter months.

Ingredients:

    •    1 1/4 cups flour
    •    1/2 teaspoon baking soda
    •    1/4 teaspoon salt
    •    1 tablespoon cinnamon
    •    1/2 cup butter
    •    3/4 cup packed brown sugar
    •    1/4 cup white sugar
    •    1 egg
    •    1 teaspoon vanilla extract
    •    1 cup unsweetened shredded coconut
    •    1/3 cup sweetened flaked coconut

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, and salt in a bowl.
  3. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually mix in the flour and then the coconut.
  4. Drop dough by spoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  5. Bake for 8 to 11 minutes, or until lightly toasted.
  6. Cool on a wire rack.

Notes:

  • In my pictures I doubled the recipe, so the measurements displayed aren’t the same ones as are listed above
  • These cookies are really soft when they first come out of the oven, but once they cool they’re a fantastic chewy cookie.
photos

First off, I am sorry I have been so absent lately. I have recipes and lots of other lovely things to post that I am in the process of sorting out and queuing up right now!

Second off, look! I got my first box of cookies today from the Food Blogger Cookie Exchange! Holy moley are they ever wonderful. Peppermint Hot Chocolate cookies from Christine @ wannafoodie.ca They’re wonderful cakey chocolate cookies with a hidden layer of homemade peppermint marshmallow inside! Next Monday all the recpies are getting posted and I think you should DEFINITELY make these. So fantastic. I put mine in the microwave like she suggested for a couple of seconds to melt the mallow and they were devine!

I mailed out all of my cookies on Monday, so hopefully they make it to my recipients soon!

photos

The Snickerdoodles

Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.

Ingredients:

  • 2 3/4 cup of flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

  • 1/2 cup white sugar
  • 3 tablespoons cinnamon

Directions:

  1. Whisk together flour, sugar, salt and baking powder.
  2. Cream together sugar and butter till light and fluffy, scrape down.
  3. Add vanilla and eggs to butter mixture and beat till fluffy.
  4. Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
  5. Mix sugar and cinnamon together in a bowl and set aside.
  6. Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
  7. Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
  8. Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
  9. Let cool on a wire rack.

Notes:

  • Cookies will keep in a sealed container from up to two weeks.
  • This makes around 4-5 dozen cookies.