Low Country Cookie

Oh Paula Deen, Paula Deen, why do you showcase such wonderfully delicious recipes? I know Paula says that she only eats that way a few times out of the year. After all, she only films so many episodes a year but…

Alright, I went crazy over these little sweet morsels of cookie. I ate 8 of them in a day, now that might not sound too bad, what’s 8 cookies right? But these tiny babies pack a dizzying 182 calories each! Yes, each! You’ll understand the exclamation points a little more once you see the tiny size of the cookies.

I would still recommend them though. Everyone who tried one raved about them and had I known the caloric load I would not have eaten so many myself but, heck, one or just two would be just right for a dessert.

Low Country Cookie
recipe slightly adapted from PaulaDeen.com

1 cup chopped pecans
1/2 cup heavy cream
1 egg
1 cup sugar
12 tablespoon (1 1/2 sticks) butter
1 16-ounce box graham crackers
1 cup or 3 (1/2-ounce) cans shredded coconut
1 splash vanilla extract

Topping:

2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons heavy cream

Line a 13 x 9-inch pan with whole graham crackers.

Melt butter in saucepan and add sugar. Beat egg and cream together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, 1 cup graham cracker crumbs, and vanilla; stir to combine. Pour over the bottom layer of crackers in the pan.

Cover with another layer of whole graham crackers. Prepare topping.

Topping:

Beat all ingredients together and spread over top layer of crackers.

Chill until ready to serve and cut into as many servings as you would like. I did 48 servings.

Now I found that if you leave them on a counter in a warm kitchen they melt slightly which some people seemed to prefer.

I loved them. I’m not going to lie. Like I said above I ate 8 of them throughout the day. A staggering 1,456 calories is my total damage. I am not proud of myself. But even with that information I would make them again and make a point to not take any home or have more than two at whatever social gathering I take them to.

Each cookie (1/48) equals 182 calories.

Chewy Peanut Butter Chocolate Chip Cookies

It’s no secret that Baby Cakes loves peanut butter. He does. I am fairly certain that if he could eat it for every meal he would. He already eats it every day and yet he still goes out of his way to eat more constantly. The man also loves cookies, he eats those everyday as well. Well, in honor of his love of peanut butter and cookies, not to mention in honor of my amore for him, I am surprising him with Valentine’s cookies. You got it, peanut butter cookies. It’s the least I can do, the man brought home 10 pounds of dark chocolate for me for V-day (he knows I am on a diet and that dark chocolate is better for you than milk chocolate, just ignore the fact that he brought home enough chocolate to feed a third world country. It was really sweet though, he hid chocolate bars all over the house that I randomly found throughout the day. Grin.), seriously I don’t know how I am going to eat it all. Anyone have any good healthy recipes using dark chocolate?

Back to the recipe; growing up my Dad make peanut butter cookies all the time. I am not a fan, and although I was going to use my Daddy-O’s recipe, once I decided to add chocolate chips (BCakes’ other favorite cookie) I knew that my Dad’s recipe wouldn’t work. No worries, I will eventually share my Dad’s recipe, I had kind of forgotten about it until today. So, I knew I needed a heavier cookie dough so in my normal fashion I took to the world wide web. Here is what I found:


Chewy Peanut Butter Chocolate Chip Cookies
adapted from allrecipes.com

1/2 cup butter, softened
1 cup smooth peanut butter
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate morsels

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupful’s 3 inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.


Are they fantastic? You know it! Baby Cakes hasn't given his opinion yet because frankly he hasn't arrived home from work to eat any yet but I did swipe one and they are fantastic.

Makes 18 cookies, 1 cookie per serving.

Now, eater beware, these babies have 253 calories each! They are huge though, the picture showing just one cookie is on a large salad plate. So just think of it as 3 smaller cookies. lol.

Happy Valentine's Day Y'all,

Lemon Cream Bars

Mmm lemon bars. Mmm creamy lemon bars. Mmm tart creamy lemon bars.

Baby Cakes loves these. I like them a lot. Honesty is important.


Lemon Cream Bars
recipe from Tasty Kitchen

1 (14 ounce) can sweetened, condensed milk
½ cups lemon juice
1-½ cup flour
1 cup oatmeal
1 cup brown sugar
⅔ cups butter, melted
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 350.

Combine milk and lemon juice. Mix well and set aside for a moment.

Mix remaining ingredients until crumbly.

Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.


It’s a nice change but I have to say that I prefer tart when it’s just tart (aka Strawberry Lemonade Bars) and not so much creamy. However, it did get the job done and I can’t say I would pass on it if offered.

XOXO,

Chocolate Chip Cookie Pie

This is heavenly- Weight Watchers be damned!

Chocolate Chip Cookie Pie

Ingredients:
1 unbaked thawed 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream

Directions:
PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 60 to 70 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

Recipe from Nestle Classic Recipes, 2003


I implore you, use ice cream while it's still warm.

Easter Cookies

Yummy- and they are. It's a simple sugar cookie recipe with my lime drizzle and easter themed sprinkles. I know they aren't much to look at but they taste wonderful. I delivered them to my Nephews and Neice already- so far so good. Here's the recipes:

Sugar Cookies

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed

Whisk the egg and vanilla in a small bowl and set aside.

With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

(or just do what I'm going to do next time and buy Pillsbury- lol. I can cook anything but honey baking is just not for me, no it's not.)

Lime Drizzle

1 cup confectioners' sugar
About 2 1/2-3 tablespoons milk
Lime flavoring
Food coloring, if desired
Sprinkles, candies, cored sugar as desired
Large ziploc bag

Put sugar into mixing bowl, add 2 tbs. milk, mix with mixer on med. speed until combined into a drizzle. (you can always add more to desired thiness) Put in 3 tsp. lime flavoring and coloring and mix again until just combined. Taste to see if lime is strong enough for you, if not add a snip more. Put some icing into a Ziploc bag and snip the tip, tiny little corner, and zig zag pattern all over the COOL cookies. Sprinkle a little sprinkle and voila, Easter Cookies.

Also, I apologize for the picture quality, they were taken with the camera my hubby bought when we first met. However, I told y'all I was gonna get a new one last night and I DID! A Pink Samsung SL102- not only is it pretty but it takes the best pictures. Infact, here are some of my nephews I took last night (Older brothers boy's).

My one year old Colton- cutey!

And the famous, 7 year old Christian.

XOXO,