The Easiest Cookies Ever

Sometimes as a baker people assume you are bringing desserts to the party. It just happens, and I don't normally mind, but sometimes it's a little late in the game for a dessert that takes more than a half hour. These cookies are perfect for the holiday season when you're maybe volunteered to bring cookies and forgotten, or just need something nummy NOW!

Two ingredients, fifteen minutes, one happy Maggie.

Ingredients:

1 Bag Gingerbread Cookie Mix (plus one egg, one stick of butter)

1 Bag Heath Bar Bits

Preheat your oven to 375 degrees. Mix up the cookies and form them into 1 inch rounds.

Fill a small bowl with Heath bits. Push the tops of each cookie into the bits, flattening the cookie a bit as you do so.

Pop into the oven for about 12 minutes. Be careful to get any extra toffee bits off the parchment - those will burn up

I love these cookies because once the toffee bits are gooey when warm and then chewy when cooled. 

So easy, so yummy.

Loaded Pumpkin bars

One of the best things about fall is the addition of pumpkin flavors to all my favorite things. I started drinking pumpkin frappuchinos the day they started selling them. This sadly led to me getting a little sick of pumpkin a little too early before Thanksgiving. These bars however brought me back.

I started with a bagged pumpkin bar mix.

I wasn't sure if they were cake like or cookie like but I took a chance on hoping they were more like cookies. I wanted to add a little something else to the bars, and luckily I was able to kill two birds with one stone on this one. I bought this trail mix from trader Joe's a while back but didn't really like the saltiness it had. Luckily the flavors matched well with pumpkin so I threw it in the mix!

I actually picked out the macadamia nuts because there were so many almonds already in the mix. I gave the mix a chop to make pea sized pieces.  Look at those autumn colors!

I mixed the bagged mix and threw the trail mix in at the end. The dough is going to be pretty stiff, so if you're using your kitchen aid just mix on a low speed until combined.

The only pan I had on hand ended up being a cake round but it worked out pretty well. Grease the pan and press the dough down a little.

Bake as directed, 350 degrees until golden brown.

  I then cut the bars into squares and added a simple powered sugar icing on top.

The mix also suggests you use a cream cheese frosting which I'm sure is delicious too! The nice thing about these bars with the addition is it tones down the pumpkin to a subtle flavor, instead of the in your face flavor they have without. These are some bars I will definitely make again!

Three Little Pigs

This past month I had the opportunity to visit some friends of mine in Washington D.C. I went to culinary school with them, and they have started their dreams fresh out of school. The recently this year opened Three Little Pigs Charcuterie and Salumi, where they make and sell delicious pork, beef, and duck dried and cured meats. 

I am SO happy for them and excited to see all their continued success. I was able to spend an entire day at the shop and wanted to share some of the photos with you! 

this is Carolina, standing in their walk in cooler

great for Grilling!

Tasso ham is definitley one of my favorites!

a bunch of bologna (with delicious duck prosciutto making a cameo in the corner)

These are all in my fridge right now, be jealous!

Three types of housemade bacon...oh my god.

The cute fall storefront

Seasonal 3LP mural

Pork loin for lunch was delicous

the case

Retail



So after the shop closed they were having a whole hog demo that night that I got to stick around and see! If you're a little squeamish I might suggest you pass on these next few pics!

Learning where everything comes from was awesome. I went to culinary school but it's not like I butcher pigs everyday...

sorry piggy.

Three little pigs is really just the coolest place, if you're ever in D.C make the trip to get some delicious food!

Candy Cake!

Sometimes as a baker, I see things and know that I need to make them myself. Like NEED to make them. This candy cake has been calling to me for so long, and I finally got the chance (and remembered) to make it! This past week my little stinker of a sister turned 17 (yikes!). She is a total candy queen. When we were growing up if she didn't have candy on her at all times I'd be surprised. Halloween was like a religious holiday. Maybe it's because her birthday is so near it...like me with food and Thanksgiving...hmmm....


Anywho

This cake was SUPER easy to make and a very big hit with the family.

First you make rice crispies and pat into a greased 10" cake pan. You then need to add frosting to the sides and top so the candy will stick. I went candy crazy and used Oreo filling frosting. Then using fun sized kit kats place them around the edge. Use more frosting if it doesn't stick right away. Then pour on your favorite candies to the top. I thought mini M&M's were fun so I used those.

 To finish it off I used a lacrosse ribbon my sister had. The ribbon also helps set the kit-kats. Then you're all set!! Using fun candy colors really helps make the cake look fun =)

the Candy Queen

I also made her a traditional cake and cupcakes

That's supposed to be a lacrosse player...it was freehand...

Pumpkins for fall!

It was fun to bake all day, and it officially started my season of baking =)

Bakers Backup: Cinnamon Toast Crunch Muffins

I love cereal. All cereal. I think a constant theme on this blog is simple but customizable, and cereal is like that; milk plus some grains modified to sometimes resemble weird shapes and colors equals a happy breakfast (Or as the comericals would say "a part of a healthy balanced breakfast"). I don't think Cocoa Puffs are really all that healthy but I love you anyways.

ANYWHO.

General mills just put out a line of breakfast quick mixes based on their most famous products so I thought I'd try one out. Cinnamon toast cruch was my pick because I thought it would lend itself best to breakfast flavors.

You need vegetable oil too, but I forgot to add that to the photo. Either way, super easy.

Easy peasy lemon squeasy. Mix it all up.

If you are currently out of muffin liners like some curly girl baker, you can just pour it right into a greased muffin pan. Whoops! Then you top with their streussel.

They came out pretty well for not being lined. I think they taste like a cinnamon muffin, not particularly like the cereal. Next time I'm going to crumble some on top for a crunch!

Yum!

Birthday Cake Rice Crispies

It's easy as, 1 2 3.
As simple as, do re mi
A B C, 1 2 3, baby, you and me

Sit down rice crispies, I think I love ya'!

...

Now that that's out my head...this recipe really is easy, but also delicious.You only need 4 ingredients, 5 if you count sprinkles.

First we take our butter and melt it.

Then we add our 'mellows. Keep stirring!

yum!

Once those are gooey we add powered box cake batter (funfetti preferred!) about two tablespoons. Use the rest of the box mix to make some cupcakes =)

Make sure you stir this into your 'mellows pretty well, you don't want to taste the powder later. Once that's all in, add the crispies!

Press into a greased pan and top with sprinkles!!

It's like a crispy birthday cake =)

I used the recipe from the box for the base, plus your two tablespoons of box mix:

3 tablespoonsbutter or margarine
1 package (10 oz., about 40)regular marshmallows - OR - 4 cups miniature marshmallows
6 cupsKellogg's® Rice Krispies® cereal

No Bake Oreo Bars

I dont think there is any baked good that makes me feel like as unhealthy as these bars. That being said I think I still ate half the pan. I love making rice crispy bars because you get to eat the gooey bars right away. It's such an easy idea to do the same recipe but with different items, I can't believe it hasn't been more popular before. I can't wait to try this with other things!!

 Ingredients:

1. One 16 oz package of Oreo Cookies
2. 6 cups large marshmallows
3. 4 tablespoons butter

Directions:

1. Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
2. Crush Oreos to desired size. I like the larger pieces but it you grind them up it can make a whole different bar. 
3. In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in crushed Oreo Cookies until combined. 

     
     4. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan
     5.  Let set up for at least 10 minutes. Cut into bars and serve.

At Picky Palate:

 At Sweet Pea with ground cookies:

Yields: 16 bars

 Credit:
Sweetpeaskitchen.com
Picky-Palate.com

Toblerone Shortbread Bars

A blank canvas is something a baker loves. We create epic stacks of cake and decorate it with hues and dots and textures until it's become a real work of art. I love the basics for this reason. Cookies, pie, and bars are my top three, and I've come to realize it's because of the endless possibilities. These Toblerone Bars are the perfect example. The base is as basic as you can make, and then I just put a candy bar on top. The two together make a wonderful duo.

Since it's my mother's 50th birthday week I made these bars in her honor because she is a total Toblerone fiend.

The ingredients:
1 C Unsalted Butter (softened)
2/3 C Sugar
2 1/4 C A.P Flour
Pinch of Salt
1 Large Toblerone Chocolate Bar, coarsely chopped

Preheat your own to 325.

Cream together your butter and sugar and salt. Add your flour slowly.

Since the mixture is a shortbread it will be crumbly.

  

Picture wise, this is as far as I got. My dad hid the rest of the bars from my mom and I because we ate half the pan in two hours. The rest of the pictures are from Teresa at Blooming On Bainbridge, who also made these bars, but added pecans at the end!

Lightly spray a rectangle pan and press mixture down.

Bake until lightly brown, between 30 - 40 minutes. Meanwhile, chop up your Toblerone bar. If half the bar somehow ends up missing because you ate it, it will be ok ;)

Once the bars are done, place chopped chocolate on top while still hot.

Yum.

Add as much as you like!

Put in fridge to set chocolate, or eat while still gooey.

Biscoff Shortbread Cookies

Do you remember the first time you had Nutella? I was in Switzerland with my host family, and I think they thought I was crazy because I loved it so much. I thought I was in heaven.
Well, now I've met my new love, and that loves name is Biscoff cookie spread. If you've ever flown Delta you've probably seen these little cookies that they pass out with sodas. I love them and always steal my family's when we fly together. I did not know though that these little cookies have been crushed up into an amazing spread called Biscoff Spread! I wish I could explain how good this cookie butter is via blog...but you just need to go buy a jar for yourself. Actually buy two jars, you'll eat the first and then want more for baking.  Apparently the spread was invented in 2007 during a Belgian reality TV show. I wish I had known about it since 2007. This might be a cause to buy more to make up for lost time =)

Either way, the spread is perfect for baking. It's the same consistency as peanut butter so you can use is any way you'd like. I was looking for peanut butter cookie recipes as a base, and ended up changing the whole recipe. In the end, I ended up with these heavenly Biscoff short bread cookies. I feel a little ironic using cookie butter to make cookies, but my stomach cares not.

Prep time: 45 mins

Cook time: 10 mins

Total time: 55 mins

Serves: Makes 2-4 dozen

For the Cookies:

2 1/2 cups all purpose flour

1 Tbsp cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp ground ginger

1/2 tsp salt

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, softened

1 cup Biscoff cookie butter

1/2 cup sugar

1/4 cup firmly packed dark brown sugar

1 tsp pure vanilla extract

P.S This was my first cookie I made in my new Kitchen Aid! Hooray for Biscoffs!

Anyways, first things first, in a medium bowl add the flour, cinnamon, nutmeg, ginger, salt, and baking soda together. Whisk together thoroughly to combine and aerate. Set aside.

In your mixer, cream the butters together with the sugar and brown sugar until light and fluffy. Add the vanilla extract and mix again.

With the mixer on slow, add the flour mixture a little bit at a time until the dough is fully combined. Make sure to scrape the sides of the bowl often.

Refrigerate the dough for at least half an hour.

When the dough is thoroughly chilled, preheat the oven to 350F. You now have to options. I found the dough to be very dry so rolling was hard for me. So I used a tablespoon and formed them all into half circles like so.

You can othrwise lightly flour a large surface and roll out the dough to 1/4″ thick as best you can. Using a small biscuit or cookie cutter of your preference, cut as many cookies as you can out of the rolled out dough.Combine the leftover dough into a ball again, and roll out again. Only do this once, as reworking the dough too many times will result in tough cookies.

Bake cookies for roughly 9-10 minutes. Watch the oven very closely after the 7 minute mark. Because of the thinness and high sugar content, the cookies are a lot like caramel and can go from perfect to burnt in a flash.

Once these come out of the oven, you can enjoy as is, or if you're craving more cookie butter (who wouldn't be) you can spread a little on top while the cookies are hot, creating a kind of glaze once they cool. If you use a cutter, you can also make some delicious sandwhich cookies!

Biscoff.com also has a ton a products if you're craving more cookies. Soon this set will be arriving at my door...mmmm Biscoff waffles....Once I invest in an ice cream maker, Biscoff ice cream will sit upon these waffles and I will probably die from the amazingness of it all.