Tag Archives: cookie

Cookie + Pie, 2gether 4ever {recipe: peanut butter cookie pie}

12 Jun

I don’t really have a story to tell except that I made this pie and it was amazing. I think you should make it too.

It is like a warm-and-chewy-soft-and-gooey peanut butter cookie that still has a crisp top and looks nice because it’s all held together in a succinct pie crust.

Go. Bake. Eat!

Peanut Butter Cookie Pie

Serves 8-12

adapted from Culinary Concoctions by Peabody

  • 1 pre-made, unbaked pie crust (or one recipe homemade crust for a one-crust 9-inch pie, rolled out to be 1/4 inch thick)
  • 1 cup granulated Sugar
  • ¾ cup all-purpose flour
  • 1/4 cup creamy peanut butter
  • ½ cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 cup Reeses Pieces
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350.
  2. Press pie crust into a 9-inch pie plate like you would for any pie
  3. In a bowl, combine butter, sugar, and peanut butter, mix well.
  4. Add eggs and vanilla, stir to combine.
  5. Add flour, stir to combine.
  6. Add Reeses Pieces, and chocolate morsels, stir to combine.
  7. Spread filling into prepared pie crust.
  8. Bake until firm in the middle (it will still be a little gooey from the Reeses Pieces and chocolate chips in the middle if you test it with a knife), approximately 45 minutes.

Cool, slice, and serve with whipped cream if you like.


How to Renovate Your Wardrobe for Free {recipe: maple walnut shortbread}

1 Apr

So I have learned some things at work that are completely not work-related. Like how to tie a good scarf knot and how to make stellar cake balls and how to plant a container garden. And how to have a Clothes Swap.

Let’s face it. I just had a baby and those once-tight jeans are now too-tight jeans that would look great on you and the flowy top that you wore twice and now hate? It would look great with my baby-feeders. So, get all your lady friends together, bring the stuff from your closet that you don’t wear anymore, spread it our in a giant room and get your friends to do the same. And then shop. For free. Donate what’s left and go home happy!

Here are the rules for a Clothes Swap that go in an Evite. Just copy and paste them, and send to your own friends!

Bring your old clothes and an appetizer or a dessert or something to drink to the swap, along with a bag or two so that you can haul away your new goodies.

1. Clean out all of the Clothes, Shoes, Jewelry, Purses and other Accessories you don’t want (all of those things that you need to get rid of because no matter how many times you try them on, they will always be too small/too big/too tight-in-the-wrong-place/the wrong color/wrong material, or just plain ugly);

2. Come to the swap and take new-to-you clothes that you do want (free shopping!); and

3. laugh at what is just plain ugly.

4:00 – Show up and grab a drink and some appetizers while you sort your clothes. We’ll have all items divided into different categories of clothing in different rooms of the house.

4:30 – Go time. Start bagging what you want, try things on, solicit feedback from your peers (ask questions like, “does this make me look fat?” and get told you look fabulous).

5:00 – Have another snack and laugh at what is ugly (perhaps an award will be given for the worst piece?).

Later – Go home. Brag to husband/fiancee/roommate/mother how you just got bags of fantastic clothing and accessories for free, AND got rid of the crap in your closet.

Great, huh? Now go do it with your friends!

You can make these for your snack. They are quick and tasty. Eat the leftovers with coffee on a groggy Saturday morning.

Maple Walnut Shortbread

from Real Simple

  • 1 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup maple syrup
  • 1 egg, separated
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped walnuts

Heat oven to 300° F. Using an electric mixer, beat the butter, brown sugar, maple syrup, and egg yolk until smooth. Stir in the flour, cinnamon, and salt until combined.
Spread the dough into an ungreased 15 1/2-by-10 1/2-inch jelly-roll pan or cookie sheet with sides.

Beat the egg white in a small bowl with a fork until foamy. Spread evenly over the dough.

Sprinkle on the nuts and press them gently into the dough.

Bake 35 to 40 minutes or until the shortbread shrinks slightly from the sides of the pan. Do not overcook; you want them to be a little chewy. Cut diagonally into 3-by-1 1/2-inch bars.

Lots Going On {recipe: quick oatmeal cookie drops}

4 Nov

I have been making and eating things in the past month that have been quick and filling…not so much things that I am extremely proud of or want to share with you 🙂 Quesadillas, chili, soups, pasta, and frozen pizza have reigned our dinner menus, and, sadly, packaged halloween candy and Blue Bell ice cream have been my treat.

Today, I eat a few M&Ms from the package sitting on the kitchen table. I notice on the front of the package there’s a little graphic that reads CALORIES – 210: 11%DV. For a minute, I toy with the thought of just eating nine bags of M&Ms today and calling it a day. I figure that is a lot of artificial food coloring and dismiss the thought, heading to the pantry to figure out what to put together quickly for today’s lunches. Then, its back to other things to think about:

Some of our friends are in the hospital, at 23 weeks pregnant and holding fast to hope for their little baby. Others just got the daughter from Haiti that they adopted years ago, beautiful but difficult. We’re helping lead a class about marriage, also wonderful, but discussion is heavy, at times.

My personal list is decidedly more trivial…refinish the dresser in the nursery, clean out the closets, organize the freezer, cook. Those things aren’t really happening.

I did make these cookies though, they are quick and soft and the whole-wheat flour makes me feel better about the frozen pizza we keep having for dinner.

Quick Oatmeal Cookie Drops

adapted from Homesick Texan

3/4 cup butter
3/4 cup brown sugar
1 egg
1 T. vanilla
3 cups oats
1 cup whole-wheat flour (use white if it’s all you have)
1 tsp. salt
1/2 tsp. baking soda
2 cups chocolate chips

Preheat oven to 350.

Cream together butter, sugar and egg.

Add the rest of the ingredients and mix well.

Place place 1.5-inch scoops of dough on  a greased cookie sheet and bake for 12-15 minutes.

Everything Can Wait {recipe: toffee shortbread bars}

2 Aug

Everything can wait.

From toffee cookie bars

My work ‘to do’ list is organized and pristine, nothing is crossed off.

The floors in my house are grimy and there are dishes in the sink and I head out tomorrow for a four-day conference that will have, perhaps, no down time.

But, it can all wait. Erika and Micah are having a baby. And Jon and I aren’t going to miss a second of it. Somehow, what I would have stressed myself out with tonight has found a way to fit itself into tomorrow’s schedule. Tomorrow there will be time. Now, we wil wait in the waiting room among family and a now-empty Domino’s pizze buffet complete with four boxes of cinnastix (courtesy of the father-in-law).

Rewind 38 weeks and three days ago. Erika called about an hour after peeing on a pregnance test that gave back two lines unstead of one. I feel like I have been waiting a long time and it is not even my baby. I can’t imagine how long it has been for her and Micah.

Ten weeks before that, we sat in their living room and talked abou the domestic adoption that they were pursuing wholeheartedly, until the news that would follow. And, only five weeks before that. we met at a mutual friends’ house. So much has happened in a year. Our relationship has progressed so quickly: meeting, birthday celebrations, camping trips, adoption plans, tuesday night conversations that went so late they ended in overnight stays  in guest rooms, dinner parties, pregnancy news, holidays, early-morning grocery trips, late-night dinners, more pregnancy news, and now, childbirth.

It has been 30 hours. That is a lot of hours.

They are going on 40 hours of no sleep, 30 hours of labor, and 28 hours of no food for Erika. Laughs and joking have turned to prolonged waiting as she pushes through resisting a cesarean delivery. It is go time. We, in the waiting room, hear there is lots of pushing going on in the delivery room. What was once soft, mood-type lighting in her room has I am sure turned into a spotlight show, with bright lights and lots of instruments and hairnets. All so glamorous.

Well, Erika, this one is for you. I think we polished off a plate of these cookies after dinner one night a few months age 🙂

From toffee cookie bars

Toffee Shortbread Bars

adapted from Culinary Concoctions by Peabody

1 cup butter, at room temperature
1 cup firmly packed dark brown sugar
2 cups all-purpose flour
¼ tsp salt
1 tsp vanilla
12 ounces semisweet chocolate chips
6 ounces almonds, finely chopped

Preheat oven to 325°F and grease a 9-x-13-inch pan.

Beat butter in large bowl until light and fluffy, then add brown sugar and beat on medium high until fully mixed. Add in vanilla and beat for 30 seconds on medium-high. Turn mixer to low and mix in flour and salt. Press dough into prepared pan. It will be thin.

Bake until shortbread is golden brown,  firm at edges and slightly soft in center, about 30 minutes.

Take shortbread out of oven. Sprinkle chocolate chips evenly over the shortbread. Place back in oven for 3 minutes. Remove from oven and using a spatula, spread the chocolate out evenly over the shortbread. Sprinkle the almond pieces on top of the chocolate. Let cool. Place in fridge for 30 minutes and then break into pieces.

From toffee cookie bars

Good luck, E. It’s 9:36 and I think you’re almost there.

Pre baby, Oct 2008
Pre-baby, October 2008
New Year’s Eve, 2008
May 2009

July 2009

A Case of the Mondays {recipe: olivia’s oatmeal chocolate chip cookies}

19 Mar

Olivia and her husband, Todd, have us and four other couples over every Monday night. Olivia makes one fantastic dessert after another, week after week, but that’s not really why we’re there. It’s their cute kid. No, not really. We spend time talking about life and marriage and all the joys and challenges that those bring, amongst other things. It’s great.

These are Olivia’s cookies. Also great:

From Olivia’s Cookies

She would probably give the credit to someone else, but for our purposes here, they are Olivia’s cookies. Thanks Olivia. I love your cookies. I am cheating on my once-favorite cookies with yours. Can we say, “Flavor of the week?” Yes. Yes, we can.

These cookies are thin and soft and gooey. Thin and soft, you ask? I know, I know. Until this recipe I would deem those two words an oxymoron in its finest sense. I do not like a crunchy cookie.

From Olivia’s Cookies

Now, a word to the wise: When I made these, I knew what I was aiming for. I had eaten one (or four) of Olivia’s cookies weeks before and I was stoked about this recipe. I made the cookies, and when I pulled them out of the oven I was crushed. They had poofed up in all the wrong places and looked like “those” cookies. You know the ones. The cookies that are a bit airy and crunchy as a cracker. We had people over hanging out and I had to go un-hype the cookies that I had just hyped up for 10 minutes while making the dough. So we finished dinner and I went back to the kitchen to get said crappy cookies. And they had sunk, much like my heart had about 5 minutes before. But this time it was good. The cookies had deflated and redeemed themselves. They were flat and chewy and gooey all at the same time. A dream come true.

From Olivia’s Cookies

Olivia’s Chocolate Chip Cookies

makes 20


1 c. butter

1 c. white sugar

1 c. brown sugar


2 eggs

2 t. vanilla

Blend in:

2 1/2 c. oats

2 c. flour

1 t. baking powder

1 t. baking soda

4 oz. grated milk chocolate Hershey’s bar

Drop 1/4 cup dough on a greased cookie sheet.

Bake at 350 for 8 minutes.

Remember the note ablove about how the cookies will sink.


Baby Deacon {recipe: chocolate dulces}

13 Jan
From mexican chocolate cookies

Steve and Carey welcomed Deacon Garcia a week ago last Saturday morning at 2:58am. Carey is one of those women who is having contractions weeks before there is any hint of a baby, and she just pummels through them – waiting and waiting. Deacon was no exception. Finally, Carey and Steve headed to the hospital Friday evening and Deacon was born not too long after. 

We got a chance to go by and see the Garcias pre- and post-baby, Carey and Deacon were so at ease on the latter visit. We  also brought some mexican chocolate fudge cookies which were delicious. I will say I couldn’t tell what they would be like from the recipe, but they turned out great.

Chocolate Dulces

from Austin Entertainers

2 c. semi-sweet chocolate chips

1/4 c. sugar

1 (14 oz) can sweetened condensed milk

1/2 c. butter

1 c. flour

1 c. chopped nuts (I used walnuts)

1 t. mexican vamilla


Preheat oven to 350.

Combine chocolate chips and sugar in a double boiler (a pot over a pan of hot water). Cook over hot water until blended, stirring frequently. Add condensed milk and butter, stirring until blended.


From mexican chocolate cookies

Remove from heat. Stir in remaining ingredients and let stand for 10 minutes.

Drop dough by teaspoonfuls onto an ungreased cookie sheet. Bake for 10 mimnutes. Remove and place on a sheet of waxed paper to cool.

From mexican chocolate cookies
From mexican chocolate cookies

Another Kind of Doodle (recipe: the best snickerdoodles)

12 Jan


From Snickerdoodles

When we got married, wee quickly moved onto the stage of wanting a dog. But, in our 700 sq. ft., second floor apartment, it just wasn’t happening. The woman above us had three dogs. A boxer, some sort of wolf/dog and a lab mix. It was miserable. Not so much for us, but for her. Those dogs were always barking, and their only contained outdoor space was on their 6×4 ft balcony. She would take the three dogs up and down three flights of stairs on three leashes probably 8 times a day. If those were anything like our dogs now, I am sure she made a lot of extra trips because one pup did the but-i-don’t-have-to-go-right-now routine, but then he really had to go 20 minutes later. It did not seem fun.

Anyways, so we were going to wait until we were in a house. Then we started looking at houses and dog conversations surfaced again. Jon wanted a bigger dog, something to run with (practical). I wanted something small and fluffy (pretty). I came up with the brilliant idea of a Goldendoodle after we visited some friends who have one. Sweet and good with kids like a golden retriever, and with that soft, curly hair of a poodle. Fantastic. I presented the plan with Jon who brought up the fact that perhaps that wouldn’t be the best dog to run with…because they don’t have the greatest endurance, the big ones are huge, and well…perhaps no dog called a ‘doodle’ would be a star athlete. And with that, it was out with the doodle. 

We compromised not on one dog, but on two. One: high-energy, could out run either of us, and highly affectionate; the other: small and fluffy, a bit thick, and cute as a button.

We didn’t get the doodle dog, but I do have these doodle cookies. Snickerdoodles are awesome because they’re that cookie you can make when you’re out of chocolate chips, or oats, or nuts, or peanut butter, or anything else that goes in the cookies you usually think of. This recipe doesn’t have nasty shortening or too much flour, and refrigerating the dough makes the cookies stay poofy!


From Snickerdoodles

The Best Snickerdoodles

2 tsp cinnamon

1 3/4 c. white sugar

1 cup softened butter

2 eggs

1 t. vanilla

2 3/4 c. flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

Preheat oven to 375. In a small bowl, mix 1/4 c. sugar and cinnamon, set aside. 

Whip butter with an electric mixer until light in color and fluffy. Add remaining 1 1/2 c. sugar and mix. Add in eggs one at a time and mix thouroughly. Next, add flour, cream of tartar, baking soda and salt and mix well. Shape into 1 1/4 inch balls and roll in cinnamon sugar mixture

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Refrigerate dough balls at least one hour and up to 24 hours.

Place on an ungreasedcookie sheet 2 inches apart and bake about 10 minutes – outside of cookie will be a pale crust and inside will be soft. Let cook on cookie sheet for 3-5 minutes and then move to wire rack.

From Snickerdoodles