Tag Archives: Cookies


8 Feb

Yep, I did it again. I loooovvveee making up new words.

If you weren’t sure, I am talking about coconut snickerdoodles.

Yes, I did name them cocodoodles, which is really funny and it reminds me of a rooster. Just what you want in a cookie, right?

Anyways, we will get back to these in a minute. First I have five things for Friday!

1. I mentioned to you guys yesterday that Mr. Delish and I were going to see Top Gun in 3D last night. It was crazy. Mr. Delish was in heaven and I was just pretty tired because it didn’t start till 10pm and I am usually in bed snuggling Geoffrey by 10pm. I know, right? Livin’ the life. #YOLO

2. I watched a documentary called Dear Zachary the other day, and then I forced Mr. Delish to watch it with me a second time. Talk about tear jerker! It also shows how ineffective the Canadian justice system can be. It’s a must watch.

3. If you happen to be all over pinterest and just the interwebs in general, you probably have seen some of the cute little cartoons and gifs about Pusheen the Cat. So freaking cute. Beware: This site will suck up at least an hour of your life.

4. I have been kind of obsessing over these tutorials by Carli Bybel. I am pretty sure I am super behind on the times (as usual) because she has lots of videos already, but nonetheless she has awesome makeup and hair tutorials on youtube. Again, they will suck up your life! What I really love about her tutorials more than some of the other beauty tutorials out there, is that they are really easy to follow and she gives you lots of options for different products to use. She uses a lot of drugstore products and even if she is using something more expensive, like from mac or sephora, she will usually give you a drugstore alternative. As much as I would LOVE to own an entire Sephora store, it’s just not in the budget for most people. Maybe when George Clooney and I finally get together, that will change.

5. Don’t forget to enter the giveaway for Cardero’s! It ends on Monday, so hurry and please share with all your friends :)

Okay, on to the cookies!


These, my friends, are coconut snickerdoodles. Or as I have fondly named them, cocodoodles.

They are pretty much the same as a regular snickerdoodle, but instead of butter you use coconut oil, and instead of vanilla extract you use coconut extract and instead of vodka you use gin…

Oh wait, that last one was for something else.


And then you roll them in coconut cinnamon sugar!


If these are wrong, I don’t want to be right.

Have a fabulous weekend everybody!

Miss Delish asks:

What are your five things for Friday?


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 dozen cookies


A coconutty twist on the classic snickerdoodle!


  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp coconut extract
  • Coconut Cinnamon Sugar:
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 2 tsp ground cinnamon


Preheat your oven to 400 degrees and grab two nonstick baking sheets or line two sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, beat the coconut oil and sugar until light and flufffy. Add the eggs and coconut extract.

Now turn the mixer to low, and slowly add in the dry mixture until just combined. The dough should be fairly firm and not sticky. If it is too soft to roll into a ball, place into the refrigerator for 30 minutes.

For the coating, mix together the sugar, coconut and cinnamon in a small bowl.

Roll the dough into one inch balls and then toss them into the Coconut Cinnamon Sugar. Using your palms to press the sugar mixture into the dough.

Place them on your prepared cookie sheets with about 2 inches between them. Bake for 8 to 10 minutes until set and slightly golden brown.

Remove to a wire rack to cool completely.


Red Velvet and Peppermint Whoopie Pies

12 Dec

Hey Everyone! I’m back!

I have been taking a brief break from blogging lately. As I have explained to you all before, I do not have a great camera. Although it is just a basic point and shoot, during the spring and summer I could still manage to take decent pictures because there was proper natural sunlight! However now that we are well into the fall, and I live in one of the darkest and rainiest cities imaginable, it is nearly impossible to take a decent picture. This results in much frustration when every dish ends up looking like the dogs food when it is photographed.

SO….the good news is that I am planning on replacing my current equipment by the end of this month!! Merry Christmas to me! Once everything is replaced, I will be back in full force, hopefully with a new look to my blog.

For now, I am relying on iphone to show you pictures from the Great Food Blogger Cookie Swap!

A few months ago, I signed up for the Great Food Blogger Cookie Swap after I read about all the other great bloggers that were participating. I spent the last few weeks thinking and pondering and wondering about what type of cookies to make. Part of the rules were that you had to make a recipe that was original, as well as something that you hadn’t previously posted on your blog. I knew that I was going to make something over the top because it really wouldn’t be me if the freaking cookie wasn’t covered in chocolate, candy canes, sparkles and fairy dust. I don’t do simple, it’s just that plain and uh….simple.

So after much thinking and pondering and wondering. I came up with these little babies…

Those little puffs of joy just happen to be Red Velvet and Peppermint Whoopie Pies. Oh deary me. See! I told you, they’re topped with melted white chocolate and candy cane sprinkles. Oh, and fairy dust.

They didn’t start off so crazy.

But then this happened…

And then this…

The fairy dust made me do it.

Before I get on with the recipe portion of this post, I wanted to share the awesome cookies that I received in the swap.

1. Malted Milk Chocolate Truffle Thumbprints from Mis-Cakes Oven Adventures

2. Cherry, Lime and Wine Chocolate Cookies from Flavour Food and Wine

3. Molasses Ginger Snaps from Red Deer Foodie

Yay! What fun. I really enjoyed doing the cookie swap. I hope the people that received my cookies enjoyed them as much as I enjoyed the cookies I received.

Okay and now without further adieu…

Red Velvet Whoopie Pies:
Makes about 15-16 Cookie Sandwiches
2 1/4 cups all purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter at room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
3/4 cup buttermilk
1 tsp red gel food coloring (you can buy this at cake decorating or gourmet stores)
Preheat your oven to 375 degrees make sure the oven rack is in the center position. Line two cookie sheets with parchment paper or coat with non stick spray. 
In a large mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and salt until completely combined. Set aside.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat well, until completely combined.
In glass measuring cup (you want to use something that won’t stain) add the buttermilk and red food coloring. Mix together until the food coloring is totally blended with the buttermilk. The color should be quite dark red, almost maroon. Using different brands of food coloring may change the end color so if you think it seems a bit light, add some more coloring until you reach the desired color.
With the mixer on low, add half the dry ingredients, followed by half of the buttermilk mixture and repeat with the remaining dry ingredients and then buttermilk. Mix until just combined. 
Scoop a heaping tablespoon of cookie dough and roll in your hands and flatten slightly. Place on the baking sheet leaving about 2 inches between each cookie. You may need to dampen your hands with some cold water in between rolling the cookies to avoid sticking. Once you have both pans filled, you will want to get a bowl with some cold water. Dip your fingertips in the water and then use your fingers to smooth out the surface of the cookies. These cookies don’t flatten out very much during cooking, so if you skip this step, your cookies may end up looking a little lumpy and bumpy.
Bake for 8-10 minutes until the top of the cookie springs back after being lightly touched. Remove to cool on wire racks. Repeat if you have remaining cookie dough.
Peppermint Butter Cream:
1 cup (two sticks) salted butter at room temperature
2 cups powdered sugar
1 tsp Peppermint Extract
1/2 tsp Vanilla
1/4 cup heavy cream
In the bowl of an electric mixer with your whisk attachment. Beat butter until light and fluffy, alternate between adding the powdered sugar and cream. Once the mixture is completely combined, add the peppermint and vanilla extracts and beat on high for about 30 seconds.
Filling the Whoopie Pies:
Grab a cooled cookie and add a dollop (about a tablespoon) of the frosting in the center of the cookie. With a second cookie, press down on the frosting until it spreads out to the edge of both cookies. 
Set aside and repeat with the remaining cookies.
Decorating the Whoopie Pies:
5 candy canes
1 package (270 grams) White Chocolate Chips
Place the sandwiched cookies on a wire rack with some wax or parchment paper underneath the rack.
Put your unwrapped candy canes in a sealed ziplock bag. Using a kitchen mallet or rolling pin, crush the candy canes. Remove to a bowl. 

In a double boiler, heat the white chocolate chips until completely melted. Working quickly, use a spoon or whisk to drizzle the white chocolate all over the tops of the cookies. Allow the chocolate to set slightly for about 1-2 minutes and then sprinkle the tops with the crushed candy cane. 

Allow to dry completely before packaging or storing.

Om nom.

Chocolate Chip Cookies

19 Sep

I was craving cookies yesterday. Big, soft and chewy, chocolate chip cookies. So guess what? I made some! Novel concept, right?

I have been using this chocolate chip cookie recipe for a long time now. When I was a teenager I used to make this same recipe but I would buy white and dark chocolate bars and cut them into squares and chuck those into the mix. Talk about an expensive batch of cookies. Since I no longer have such expendable income to allow me to spend $20 on a batch of cookies, I went back to the basic and more practical chocolate chip.

This recipe is a great jumping off point, you can always add in different types of chips like peanut butter, white chocolate, or mint chocolate. Or try using different candy like M&M’s, Reese’s Pieces or my personal favorite, chopped up peanut butter cups. Yum.

I have some exciting news to share later this week so until then, make these cookies and eat them with a big glass of milk.

Dunk, bite, repeat.

Chocolate Chip Cookies:
Makes about 24 cookies

1 cup Butter at room temperature
3/4 cup Brown Sugar
3/4 cup Granulated White Sugar
2 Eggs
2 tsp Vanilla
2 1/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cups Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees and grease two baking sheets.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time and beat until combined. Add the vanilla and mix again until combined. Remove from the mixer and set aside.

In a separate bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture and hand mix into the butter and sugar mixture until just combined. Lastly, fold in the chocolate chips. If the mixture is quite soft at this point, I usually cover the bowl with plastic wrap and set in the fridge for 10-15 minutes to chill.

Drop by rounded spoonful onto the prepared baking sheets. Bake for 10-12 minutes until set around the edges but still soft in the center. Allow to cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.


White Chocolate Chip Red Velvet Cookies

11 Jul

Guess what? I was bad this weekend. REAL bad.

I made up some recipes. Each of which was more devilish than the first. Trust me, devilish is good. REAL good.

Is this post starting to sound like a 1950’s detective show? Oh good, because that’s what I was going for.

We’ll start with the lesser of two evils since it’s only Monday. Maybe on Wednesday you will be ready for pure evil that materialized itself in the other recipe.

I have been in love with red velvet cake since I took my first delectable bite back in 2002. Actually, I have no idea what kind of cake I was eating in 2002, the date was just for effect but we’ll roll with it. I loved it then and I love it now. I noticed it has become quite popular recently and there have been all types of variations and new recipes popping up with a red velvet theme. I thought I would join the pack and alter my favorite Chocolate Chip Cookie recipe to make a Red Velvet dough studded with white chocolate chips.


White Chocolate Chip Red Velvet Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons cocoa powder
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons red food coloring.
2 cups (about 12 ounces) White Chocolate Chips

Preheat oven to 350 degrees.Prepare either non stick cookie sheets, or regular cookie sheets lined with parchment paper. Sift together the flour, baking soda and cocoa.

In an electric mixer, cream the butter and sugars at medium speed until light and fluffy. Lower the speed on your mixer and add in the eggs, vanilla, salt and food coloring. Slowly add the flour mixture and beat until combined (just a minute or so.)

Remove bowl from mixer and hand mix in the white chocolate chips.

Scoop heaping tablespoon sized balls of dough onto the cookie sheets and bake about 8-12 minutes until set around the edges but still soft in the center. Remove from oven and let sit on the sheets for a moment or two. Once rested, transfer the cookies to a wire rack to cool completely.

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