Half-pint, a kindergarten graduate, can mix up a batch of these peanut butter cookies without help. What fun! With only Continue reading
If the kiddos in your life are asking to bake something, and you don’t want to spend all day in the kitchen, Cake Mix Cookies are a perfect 15 minute treat. That’s right – it will only take the kids 5 minutes to Continue reading
Nothing says “I love you” or “I value your friendship” like something homemade and delicious! Why not whip up a batch of these luscious cookies and brighten someone’s day?!
1/2 cup butter, softened Continue reading
My mother makes these delightful bites of holiday goodness every December… they are a Christmastime comfort food here at Crowded Earth Kitchen. There is no flour in these cookies, making them perfect for friends who eat mostly paleo but are still game for an occasional cheat. No-bake cookies are also perfect for those inevitable occasions when school-age children announce “Tomorrow’s the day I have to bring treats for ____. Sorry I forgot to tell you!”
Ingredients (Makes 3 dozen)
1 6 oz. pkg. of semi sweet chocolate chips
l/3 cup butter
16 large marshmallows Continue reading
Watching my garden grow is making me anxious for canning season to begin! Alas, unless I want to preserve kohlrabi in jars (not very motivated by that idea), I’m going to have to wait for additional vegetables to appear.
Here’s a whimsical idea – canning jar cookies! I found this adorable canning jar cookie cutter and made a batch of “pickle relish” cookies, shown above.
For Canning Jar Cookies, I started by mixing up a batch of the same dough I used to make cute little snowflake cookies last December. It’s a satisfying sugar cookie dough that rolls well and holds its shape – perfect for these canning jars! I rolled the dough about 1/3 inch thick, and baked these cookies for about 14 minutes.
Next, I diced up a few green gumdrops to make “pickle relish.” I used a pastry brush to coat each baked cookie with a light icing made from 1 cup of confectioner’s sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. I sprinkled diced gumdrops on each “jar” and finished with a few gold dragees near the top for the lids. I would have used silver dragees, but I didn’t have any in my pantry.
Aren’t these canning jar cookies cute? They would make a tasty gift, I think!
My Mom makes these and, like everything my Mom makes, Raisin Crunch cookies are delicious. I enjoy Raisin Crunch Cookies with coffee, because they are crunchy enough to hold up to a quick dunk. To be fair, I enjoy anything with coffee, but still… Happy baking!
Ingredients (Makes 4 dozen)
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup oats (I use old fashioned; quick oats will also work)
1 stick (1/2 cup) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisin bran cereal (variations such as “Honey Bunches of Oats” also work well)
1 1/4 cups flaked coconut
1/2 cup raisins
Step 1) Cream together butter, sugars, egg, and vanilla. Add flour, baking soda, and baking powder. Mix well.
Step 2) Fold in cereal, coconut, and raisins.
Step 3) Drop heaping teaspoonfuls onto baking sheets lined with parchment paper. Bake in a preheated 350 degree oven for 14 – 16 minutes or until cookies are lightly browned.
Step 4) Remove from oven and allow cookies to rest on the baking sheets for 4 minutes. This helps them to crisp – and these cookies are supposed to be crispy! After 4 minutes, transfer cookies to cooling racks. Allow to cool completely before covering and storing.