Nicole's Favorite Recipes

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Recipes

Soft Sugared Peanut Butter Cookies

Posted by Nicole Mason on March 28, 2017 at 8:40 PM Comments comments (0)


2/3 cup creamy peanut butter

1 stick butter (room temp)

1/2 cup packed brown sugar

1/4 cup sugar (plus more for rolling)

1 egg

1 teaspoon vanilla

1 - 1/2 cup flour

1/2 teaspoon baking soda

few dashes of salt


1. Preheat oven to 375 degrees, line baking sheets with parchment paper

2. Using an electric mixer, beat peanut butter, butter and sugars until light and fluffy

3. Add egg and vanilla, mix until combined

4. Add remainder of ingredients and mix until smooth

5. Roll into balls, then roll in sugar until covered

6. Bake 10 minutes, remove from cookie sheet and cool 5-10 minutes

Banana Cream Pie Cookies

Posted by Nicole Mason on December 17, 2016 at 6:40 PM Comments comments (1)

 



2 sticks butter (room temp)

3/4 cup light brown sugar

1/4 cup granulated sugar

1 (3.4) oz package instant banana pudding (i use the new simply jell-o made with real bananas - in a pouch)

2 eggs

1 teaspoon vanilla extract

2-1/2 cups flour

1 teaspoon baking soda

1-1/2 cups crushed vanilla wafer cookies (small chunks not powder)

1-1/4 cups Ghirardelli white chocolate chips


1. Preheat oven to 350 degrees

2. Line a cookie sheet with parchment paper, set aside

3. Using a mixer, beat together butter and sugars until creamy

4. Add pudding mix, eggs, and vanilla, continue beating 

5. Stir in flour and baking soda until moist, then beat with mixer until smooth

6. With a spoon, fold in cookie pieces and chocolate chips until evenly distributed

7. Drop cookie dough onto prepared baking sheet, bake 10-12 minutes until edges begin to brown

8. Slide parchment onto counter and cool

*Cookies will look soft when coming out of oven, but they will firm up perfectly after 10-15 minutes


Circus Animal Truffles

Posted by Nicole Mason on November 27, 2016 at 6:15 PM Comments comments (0)



4 oz. cream cheese (room temperature)

16 oz almond bark (white chocolate)

colored sprinkles

toothpicks


1. Crush cookies well in food processor (or crush in plastic bag)

2. Combine cookie crumbs and cream cheese in electric mixer until forms a ball, stir in 2 teaspoons colored sprinkles

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and garnish with sprinkles

Blood Spatter Cookies

Posted by Nicole Mason on November 21, 2016 at 9:05 PM Comments comments (0)

 


If you really want to freak out your guests, make these!


Cookies - 

3 sticks butter (room temp)

2 cups sugar

4 eggs

1/2 teaspoon vanilla extract

 1 teaspoon almond extract

5 cups four

 2 teaspoons baking powder

1 teaspoon salt

extra flour for dusting

 

1. Preheat oven to 400 degrees

2. In electric mixer, cream butter and sugar until light and fluffy

3. On low speed blend in eggs and extracts

4. Slowly mix in the dry ingredients until combined

5, Refrigerate 30 minutes

6. Flour large surface and rolling pin

7, Roll out dough to desired thickness (using flour when sticky) and cookie cutters of choice

8, Place on ungreased cookie sheet, bake 7 minutes

9. Quickly remove from cookie sheet and let cool

10. Frost cookies with royal icing - recipe below

 

Royal Icing - 

You must make two separate icings for frosting each cookie

 *Some powdered sugar brand have a different consistency so you can adjust milk levels if too thick / thin


 Outline Icing -

1 cup powdered sugar

 1 TB milk

1 TB light corn syrup 

 

1. Stir until creamy

2. Using baking squeeze bottle, outline cookie

 3. Let dry 15 minutes before using flood icing


 Flood Icing -

2 cups powdered sugar

2 TB milk

2 TB light corn syrup

1/2 teaspoon almond extract


1. Stir until creamy

2. Using baking squeeze bottle, fill cookie (be sure to stay inside the outline to avoid leaking)

3. Let dry 1 hour


To Splatter Cookies - 

Rubber glove

10 - 20 drops red food coloring

1/2 cup water


1. Lay newspaper or plastic on table, put on rubber glove

2. Put cookies side by side on large cookie sheet

3. Stir together water and food coloring

4. Dip fingers (with rubber glove) into food coloring and splatter/flick over cookies until you are happy with the design of your blood spatter

 


 

 

Perfect Iced Sugar Cookies

Posted by Nicole Mason on March 31, 2016 at 11:30 PM Comments comments (0)



The reliable cookie recipe you've been waiting for!


Cookies -

3 sticks butter (room temp)

2 cups sugar

4 eggs

1/2 teaspoon vanilla extract

1 teaspoon almond extract

5 cups four

2 teaspoons baking powder

1 teaspoon salt

extra flour for dusting


1. Preheat oven to 400 degrees

2. In electric mixer, cream butter and sugar until light and fluffy

3. On low speed blend in eggs and extracts

4. Slowly mix in the dry ingredients until combined

5, Refrigerate 30 minutes

6. Flour large surface and rolling pin

7, Roll out dough to desired thickness (using flour when sticky) and cookie cutters of choice

8, Place on ungreased cookie sheet, bake 7 minutes

9. Qickly remove from cookie sheet and let cool

10. Frost cookies with royal icing - recipe below


 

Royal Icing -

You must make two separate icings for frosting each cookie

*Some powdered sugar brand have a different consistency so you can adjust milk levels if too thick / thin

 


Outline Icing -

1 cup powdered sugar

1 TB milk

1 TB light corn syrup


1. Stir until creamy

2. Using baking squeeze bottle, outline cookie

3. Let dry 15 minutes before using flood icing


 

Flood Icing -

2 cups powdered sugar

2 TB milk

2 TB light corn syrup

1/2 teaspoon almond extract

 


1. Stir until creamy

2. Using baking squeeze bottle, fill cookie (be sure to stay inside the outline to avoid leaking)

* I also made a batch of pink / blue icing to make stripes on cookie (immediately after flooding) use a toothpick to swirl




Sugar Cookie Bites

Posted by Nicole Mason on July 13, 2014 at 11:50 PM Comments comments (0)

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No rolling, no cookie cutters, no mess!

 

Cookies -

2 sticks butter (room temperature)

1 cup sugar

1 egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 teaspoon baking powder

2 - 1/2 cups flour

sprinkles (optional)

 

1. Preheat oven to 350 degrees, grease 9x13 baking pan

2. Using an electric mixer beat butter and sugar until light and fluffy, scrape sides

3. Slowly beat in egg, vanilla, almond extract and baking powder

4. Beat in flour until dough ball forms

5. Press dough evenly into baking pan, bake 20 minutes

6. Let cookie cool 15 - 30 minutes, make frosting (recipe below)

 

Frosting -

2 sticks butter (room temperature)

3 - 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup cool whip

 

1. In electric mixer beat butter and sugar until fluffy

2. Beat in remainder of ingredients

3. Spread over cooled cake, top with sprinkles

4. Slice into bite sized squares and serve in mini muffin wrappers

Peanut Butter Banana Pudding

Posted by Nicole Mason on July 9, 2014 at 10:25 PM Comments comments (0)

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A little twist on the classic, peanut butter lovers rejoice!

 

Lets do this according to layers -

1st  - 1/4 cup crushed nutter butter cookies (or any peanut butter based cookie)

2nd - 6 banana slices

3rd - vanilla pudding (whisk together 2 cups milk with 1 small box vanilla pudding)

4th - peanut butter cream (in electric mixer beat 1/2 cup peanut butter, 1/4 cup powdered sugar, 1 cup cool whip, and 3 TB milk)

5th - pipe in cool whip

6th - 1/4 cup nutter butter cookies

7th - 6 banana slices

8th - vanilla pudding

9th (very top) - finish with cool whip

*Garnish top with nutter butter crumbs

 

 

 

 

 

Peach Mandarin Cookie Pizzas

Posted by Nicole Mason on May 27, 2014 at 7:30 PM Comments comments (0)

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So darn easy! Substitute any fruit you like for a tasty summer treat!

 

1 package break and bake sugar cookie dough (24 cookies)

4 oz cream cheese (room temperature)

4 oz cool whip (thawed)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1 can sliced peaches

1 can mandarin oranges

 

1. Preheat oven to 350 degrees

2. Bake cookies for 10 minutes, remove from pan and let cool completely

3. In an electric mixer, beat together cream cheese, cool whip, powdered sugar and vanilla until smooth and creamy

4. Spread frosting over cookies

5. Slice each peach lengthwise to make 2 thin slices

6. Top cookie with a slice of peach and a mandarin orange

7. Keep refrigerated

 

 

S'mores Cookies

Posted by Nicole Mason on May 5, 2014 at 9:35 PM Comments comments (0)

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You will be one happy camper after tasting these!

 

1 stick butter (room temperature, or microwave 15 seconds)

1/2 cup sugar

1/2 cup packed brown sugar

1 teaspoon vanilla

1 egg

1 teaspoon baking soda

8 graham cracker boards (pulsed in food processor to fine crumbs)

3/4 cup flour

12 marshmallows (cut in half)

4 regular Hershey bars

 

1. Preheat oven to 350 degrees

2. In an electric mixer on medium speed, cream butter and sugars until light and fluffy

3. Scrape sides of bowl, add vanilla, egg and baking soda

4. On low speed, mix until egg is just blended, scrape sides of bowl

5. Add graham cracker crumbs and flour, mix until a dough ball forms

6. Spray cookie sheet with cooking oil and place small dough balls on pan (pressing each down to look like a cookie)

7. Place 2 squares of Hershey bar on each flattened cookie, bake 6 minutes exactly

8. Remove cookies from oven and start up broiler

9. Place a marshmallow half on top of each cookie

10. Broil cookies approximately 1 minute to get marshmallows a little toasty (any longer and cookies will burn!)

11. Let cool 5 minutes before eating / handling, they will break apart and burn you if you are not patient! (I sort of made that mistake ;))

 

 

 

 

 

 

 

Brownie Cookies

Posted by Nicole Mason on March 4, 2014 at 11:10 AM Comments comments (0)

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10 minutes and Whala! This cookie experiment went well :)


1 box brownie mix

3 eggs

1/3 cup oil

powdered sugar for garnish


1. Preheat oven 350 degrees

2. Mix together all ingredients until well blended

3. Spoon cookies onto greased cookie sheet

4. Bake 9 minutes, let stand 3-5 minutes before removing from sheet

5. Sprinkle with powdered sugar




Nutella Filled Peanut Butter Cookies

Posted by Nicole Mason on February 22, 2014 at 3:25 PM Comments comments (0)

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Easiest cookies you will ever make!

 

1 cup sugar

1 cup peanut butter

1 egg

Nutella

 

1. Preheat oven to 350 degrees

2. Combine sugar, peanut butter and egg, stir until smooth

3. Using a melon baller or small scoop, spoon cookies onto greased cookie sheet

4. Bake for 15 min, insert thumb in center of cookies

5. Let cool 10-15 minutes, pipe Nutella into cookie centers

6. Enjoy! Tastier than kiss cookies!

 

Cherry Almond Cake Mix Cookies

Posted by Nicole Mason on February 7, 2014 at 7:50 PM Comments comments (0)

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Put a twist on box cake and frosting! You can use any flavor your heart desires :)

 

Cookies -

1 box cherry chip cake mix (Betty Crocker)

2 eggs

1/3 cup oil

 

1. Preheat oven to 350 degrees

2. In a medium bowl mix together cake mix, eggs, and oil until combined (ball will form)

3. Spoon cookies onto greased pan (flatten each with spoon)

4. Bake 7 minutes

5. Let stand 2 minutes, remove from pan

6. Cool completely before frosting (recipe below)

 

Frosting -

1 container valilla frosting

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

2 drops red food coloring

 

1. Stir together all ingredients until smooth

2. Frost cookies (I like to use a piping bag to speed up the process, always looks nicer too)

3. Happy VDay! <3

 

Turtle Cookies

Posted by Nicole Mason on December 15, 2013 at 9:15 PM Comments comments (0)

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Cookie -

2 sticks butter (room temperature)

1 cup sugar

1/3 cup brown sugar

2 eggs (separated)

1/4 cup milk

2 teaspoons vanilla

2 cups flour

2/3 cup cocoa powder

1/2 teaspoon salt

2 - 1/2 cups finely chopped pecans

 

1. Using electric mixer, bet butter and sugar until light and fluffy

2. Add egg yolks, milk and vanilla, continue beating until combined (don't forget to scrape the sides often)

3. Slowly beat in flour, cocoa powder and salt

4. Wrap dough in plastic wrap, refrigerate 1 hour

5. In small bowl wisk egg whites, set aside

6. Remove dough from refrigerator

7. Roll dough into balls, dip in egg whites, and roll into crushed pecans

8. Place balls on greased cookie sheet, make an indentation in center of each ball using the back of a 1/2 teaspoon

8. Bake at 350 degrees for 11 minutes

9. Remove cookies from oven and repeat indentation with 1/2 teaspoon

 

Caramel filling -

30 caramel candies

3 TB heavy cream

 

1. Microwave caramels and cream together for 90 seconds, stir until smooth

2. Using a small spoon, fill center of each cookie

3. Let cool 2-3 minutes

 

Chocolate drizzle -

3 oz semi sweet chocolate or chocolate chips

 

1. Microwave chocolate according to package directions

2. Drizzle over cookies with candy squeeze bottle or through the corner of a plastic bag

 

 

 

Pumpkin Pie Ice Cream Sandwiches

Posted by Nicole Mason on September 20, 2013 at 8:10 AM Comments comments (0)

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Such a simple fall treat!

 

3 cups vanilla bean ice cream

2/3 cup pumpkin pie filling (Libby's)

1/2 teapoon cinnamon

sugar cookies

 

1. In an electric mixer blend ice cream, pumpkin pie filling and cinnamon until smooth

2. Freeze 30 minutes and stir

3. Spoon ice cream in center of 2 sugar cookies

4. Freeze 1-2 hours (the longer you freeze it the easier it is to eat!)

Beach Cups

Posted by Nicole Mason on July 16, 2013 at 11:35 PM Comments comments (0)

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Who doesn't love the beach :)

 

1 package golden Oreos

5 oz box vanilla pudding (large one)

3 cups milk

8 oz Cool Whip

chocolate seashells (or beach shaped gummies)

drink umbrellas

 

1. Crush entire box of Oreos in food processor, set aside

2. Whisk pudding and milk for 2 minutes, refrigeate 5 minutes

3. Add Cool whip to pudding, whisking until smooth

4. Stir one cup of cookie crumbs into pudding mixture

5. Starting with pudding, layer small cups alternating with pudding mixture and cookie crumbs (ending with cookies)

6. Top with umbrellas and seashells

7. Refrigerate 30 minutes and serve!

 

 

Skillet Cookie Sundaes

Posted by Nicole Mason on May 23, 2013 at 10:00 AM Comments comments (0)

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You don't need TGI Fridays, this oooey gooey sundae is easy to make yourself!

 

small cast iron skillet

1 tube chocolate chip cookie dough (or my home-made recipe)

vanilla ice cream

chocolate syrup

whipped cream

 

1. Preheat oven to 30 degrees

2. Press down cookie dough evenly in skillet, leaving 1/2 inch around the edges

3. Bake 10 - 12 minutes, let cool on top of stove at least 5 minutes

4. Top with ice cream, chocolate syrup and whipped cream

5. Skillet handle will be extremely hot, make sure to serve with oven mitt and hot pad underneath!

 

 

Dirt Cups

Posted by Nicole Mason on April 27, 2013 at 11:45 AM Comments comments (0)

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Ohhh dirt cups, what's not to love? I definitely used Earth Day as an excuse to indulge!

 

1 package regular Oreos

5 oz box chocolate pudding (large one)

3 cups milk

8 oz Cool Whip

gummy worms

 

1. Crush entire box of Oreos in food processor, set aside

2. Whisk pudding and milk for 2 minutes, refrigeate 5 minutes

3. Add Cool whip to pudding, whisking until smooth

4. Stir one cup of cookie crumbs into pudding mixture

5. Starting with pudding, layer small cups with pudding mixture and cookie crumbs (ending with cookies)

6. Top with gummy worms

7. Refrigerate 30 minutes

8. Dig in...literally :)

 

Peanut Butter Cookie Sandwiches

Posted by Nicole Mason on December 17, 2012 at 11:20 PM Comments comments (0)

 

I reccommend making small/mini cookie sandwiches, these are filling!

 

Cookies -

2 sticks butter (room temperature)

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 cup peanut butter

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon salt

2 - 1/4 cups flour

 

1. Preheatoven to 350 degrees

2. In an electric mixer cream butter and sugars until fluffy

3. Add eggs, vanilla and peanut butter, continue mixing

4. Scrape bowl, add dry ingredients and mix until combined

4. Spoon cookie dough onto greased cookie sheet, bake 10 minutes

6. Let cookies cool completely, spread peanut butter frosting in between cookie sandwiches (recipe below)

 

Peanut Butter Frosting -

1 stick butter

2 cups powdered sugar

1 - 1/2 cups peanut butter

1 teaspoon vanilla

2 cups Cool Whip

 

1. Beat all ingredients except cool whip in an electric mixer until smooth (remember to scrape bowl)

2. Add Cool Whip and continue beating until combined

3. Spread in between cookie sandwiches

 

 

Cookie Monsters

Posted by Nicole Mason on November 28, 2012 at 11:05 AM Comments comments (0)

 

Everyone loves Oreos. Everyone loves chocolate chip cookies. It's about time we combine the two!

 

1 package double stuffed Oreos

1 tube ready made chocolate chip cookie dough (you can certainly make it home-made!)

 

1. Preheat oven to 350 degrees

2. Softn dough with hands, mold around Oreo cookies (maintaing the shape of the cookie)

3. Bake 15 minutes, trim off excess edges around Oreos

4. Bake additional 3-5 minutes until middle is cooked

5. Let cool 5 minutes, smoothen edges of cookies while still soft

6.Store in air tight container

Cake Mix Cookies

Posted by Nicole Mason on October 7, 2012 at 9:00 PM Comments comments (0)

 

These are so easy to make, and I never get sick of them because you can always change the flavor!

 

1 box cake mix (flavor of your choice)

2 eggs

1/3 cup oil

1. Preheat oven to 350 degrees

2. Combine cake mix, eggs and oil in a bowl and mix well

3. Form into balls and place on ungreased cookie sheet (press each ball down slightly)

4. Bake for 7 minutes 

5. Cool on pan 5-10 minutes