Cinnamon Chocolate Chip Cookies

I am a sucker for a good chocolate chip cookie. I love mine with oatmeal, but I figured I already posted an oatmeal cookie so, I would make a good, old-fashioned chocolate chip cookie to share with ya'll.

These turned out so good, and they stayed soft and chewy for a couple days after I made them. I used too big of chocolate chips and they sorta looked funky so, if you care about pretty use normal sized chocolate chips.

Cinnamon Chocolate Chip Cookies

Ingredients

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon cinnamon

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups milk chocolate (or dark, or semi-sweet, or white) chips

(If you like nuts in your cookies feel free to add them. The batter could hold up for probably one cup of nuts)

Preparations

Preheat oven to 350 degrees

Cream together butter, granulated sugar, and brown sugar until creamy and smooth

Add eggs, one at a time, until just combined

Mix in vanilla and cinnamon

In a separate bowl combine dry ingredients: flour, baking soda, and salt.

Stir in dry ingredients into butter mixture.

Finally, add the chocolate chips and mix until combined.

Drop large spoonfuls onto a greased or lined cookie sheet.

Bake for 8-10 minutes (cookies come out looking like they're still raw but they finish cooking outside of the oven).

Happy Baking!

Lemon Blackberry Cupcakes

So, a couple weeks ago I was making treats for my mom's work. I decided I was going to make strawberry cupcakes, Oreos, and Lemon-Raspberry cupcakes. I searched everywhere (Costco, Walmart, Fresh Market, etc.) and nowhere had any fresh raspberries, and I refuse to use frozen- I'm a cupcake diva.

I decided to use blackberries instead, it was the first time I've ever used blackberries and it turned out pretty good! The lemon cake is amazzzing (and I don't even like lemon!) I still think the raspberry frosting would have been better than the blackberry, but it didn't stop me from eating way too many. Not to mention, they turned out so cute!

p.s. I think I need to think of a new hobby.. my body is longing for some sun and my swim suit is looming in the back of my closet. I'm not ready to rock my winter-cupcake booty quite yet!

Taste of Home's Lemon Cupcake Recipe (I'm drooling, TRY this recipe!)

yields: 30 cupcakes

Ingredients

1 cup butter, softened

2 cups granulated sugar

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour (yes, I do type FLOWER every time)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream (no one ever said these were diet cupcakes)

Preparations:

Pre-heat oven 350 degrees

Cream together butter and sugar on high until creamy and smooth.

Add eggs one at a time, until just combined.

Add lemon peel and vanilla; mix well.

In another bowl combine dry ingredients: flour, baking soda, baking powder, and salt.

Mix dry ingredients into butter mixture, alternating with sour cream.

Bake 23-25 minutes or until toothpick comes out clean.

Blackberry Frosting

Ingredients

1 8 oz. package of cream cheese

1/4 cup (1/2 stick) of butter, softened

Powdered sugar to taste

1 teaspoon vanilla extract

1 cup-ish of fresh blackberries

1/2-3/4 cornstarch

Preparations:

Put washed blackberries in a strainer that's on top of a bowl (so important- who wants seeds in their frosting??) with the back of a spoon push the blackberries through the strainer. As opposed to previous recipes you are going to use the juice.

You'll notice that the juicy is extra...er- juicy. The watery texture isn't really good for making a thick, creamy frosting. You gotta thicken it up and that's where the cornstarch comes in. Start off by adding 1/2 teaspoon cornstarch to the blackberry juice and pop it into the microwave for about 30 seconds. If it is still really thin add more cornstarch and repeat the process until it's a little thicker (think of jam instead of jell-o).

Mix together cream cheese and butter on high until smooth

Gradually add in powdered sugar until desired texture (this is not the word I'm looking for... I am having a moment) and taste.....CONSISTENCY.. there we go!

Mix in vanilla

GRADUALLY mix in the thickened blackberry juice until right consistency, color, and taste.

Happy baking!

Camera Cord...

Ok- this will come as no surprise to anyone that knows me... my camera cord is lost ( I REALLY am one of those people that would lose their head if it wasn't attached)!
I can't find it anywhere-however, I haven't really looked (the past couple weeks have been crazy!).

I do have some yummy recipes and pictures to post:

Lemon Blackberry Cupcakes
Cinnamon Chocolate Chip Cookies
Homemade Oreos




Here's to hoping I find it...

love y'all
xoxx

White Chocolate Cranberry Oatmeal Cookies

Ok, these cookies are amazing. There is the perfect amount of cranberry and white chocolate in every bite. I'm usually a chocolate chip cookie gal but, I think I've been converted. Seriously, so yum. I looked up a few recipes and tweeked with them a bit until I came up with this- I promise it won't disappoint.

White Chocolate Cranberry Oatmeal Cookies

Ingredients

1 cup butter, softened

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all purpose flower

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups oatmeal

2 cups white chocolate chips

1 cup dried cranberries

Preparations

Pre-heat oven to 350 (or 330 if convection)

1. In a mixer cream together butter, brown sugar, and granulated sugar until smooth and creamy.

2. In a separate bowl sift together flour, salt, baking powder, and baking soda.

3. Beat the eggs and vanilla into the butter mixture.

4. Gradually add the flour to the butter mixture

5. Finally, mix in the oatmeal, white chocolate chips, and dried cranberries (Yes, my kitchen-aid was overflowing at this point. I had to keep packing it down!)

6. On a greased cookie sheet spoon on cookie dough, about a tablespoon in size.

7. In the preheated oven bake the cookies 10-14 minutes (I left mine in for 10)

This recipe makes about 40 cookies (they'll all be gone in no time).

Happy Baking!

xoxo

Mint Oreo Buttercream Frosting

If you like oreos you are going to love this recipe. It tastes exactly like oreos with a hint of mint-so yumm. I used a new chocolate cupcake recipe for the cake, it had a good flavor but it was crumbly. I am going to mess around with it a bit and will post the recipe later.

Mint Oreo Buttercream

Ingredients

-2 sticks (1 cup) butter, softened

-Powdered sugar to taste (I put this for every recipe, but I really think it's so much better if you just go 1/2 cup at a time until you get to the taste and consistency you like)

-15-20 Oreos

- 1/2 tsp. Vanilla extract

- 2 tsp. Peppermint extract

**If you don't like mint you can omit the peppermint extract and increase the vanilla extract to 1 tsp.

Preparation

-Mix the 2 sticks of butter on high until creamy.

-Gradually add the powdered sugar until it is to the right consistency

-Mix in vanilla and peppermint extract.

-Mix in crushed Oreos (if you want smoother frosting you can put the cookies in a food processor or for thicker frosting you can just crush them with your hands).

Happy Baking!!