Have I introduced you to my little sister Lauren? 

Lauren… this is everyone.  

Everyone… this is Lauren.  

Lauren and I grew up in the kitchen together.  We made brownies, we burnt cookies, we frosted crooked cakes, and we could plow through a box of Peanut Butter Captain Crunch in 10 minutes flat.  We were always in the kitchen either creating or consuming.  True.  

Things aren’t all that different for me and Lauren these days.  We spend a lot of time baking up treats, talking about Paula Dean, and arguing about which awkward teenage phase was worse:  my Blossom Hat Phase or her Sweatpants and Vest Wearing Phase.  Just typing those out… they each seem like equal tragedies.  Thank heavens we’ve moved past that.  

I’m introducing you to my sister because these two things are true:

1.  If Lauren were not in the world, I would surely be unable to breathe… that’s how much I love this girl. 

2.  I shoved my camera in Lauren’s hands last week, told her to bake something and take pictures of it.  In her unending brilliance, she returned to me a camera full of pictures (including the self portrait below) and six of these cookies.  Holy heck!  A food blogger could get used to this kind of treatment.  For real.  

Open wide.  Nope… wider.  And still, just a teensy bit wider.  These cookies are a mouthful.  A mouthful of holy-heckballs-peanut-butter-heaven.  The cookies are crisp and buttery.  Combined with the peanut butter filling, I’m pretty sure I nearly put myself in a peanut butter coma.  Yes… a peanut butter coma sounds like a good thing.  Oh!  These cookies are even better if you can get someone else to make them for you.  True story.  

Peanut Butter Sandwich Cookies

     from The Pastry Queen Christmas

     makes about 30 sandwich cookies

     Print this Recipe!

For the Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 1/2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

For the Filling:

2 cups crunchy peanut butter

1/2 cup unsalted butter, at room temperature

 1/4 cup heavy whipping cream

1/2 cup powdered sugar

1/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

For the Optional Coating:

10 ounces bittersweet chocolate, coarsely chopped

1 cup honey roasted peanuts, coarsely chopped

Preheat oven to 375 degrees F and line baking sheets with parchment paper.  Grease with butter or cooking spray.  

Using a stand mixer fit with a paddle attachment, beat the butter and peanut butter on medium speed until well combined.  Add the sugars and beat until light and fluffy, about 2 minutes.  

Add the egg and beat on medium speed for 1 minute.  

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Add the flour mixture to the peanut butter mixture and beat on low until just combined.  Refrigerate the dough for at least 30 minutes.  

Drop the dough by the scant tablespoon full onto a cookie sheet about 1 1/2-inches apart.  Use the tines of a fork to press the cookies flat.  Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.

To make the filling:  Use a stand mixer fit with a paddle attachment to beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes.  

Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined.  

To make the coating:  Melt the chocolate pieces in the microwave, or over a double boiler.  Easy!

To assemble the cookies:  Use a spatula or small knife to spread generous amounts of the filling onto the flat bottom of a cookie.  Top with another cookie, ridge side up.  Set a wire rack on top of a sheet of waxed paper to catch the chocolate drips if you choose to dip your cookies in chocolate.  Sprinkle the chocolate with chopped nuts immediately after dipping so they stick.  Let stand for 1 hour to harden, or pop them in the fridge for a few minutes.  

The cookies last up to 3 days in an airtight container, or 2 weeks in a container in the fridge

If this blog were written by 13 year old me instead of 28 year old me… I can safely say that I would blog about these White Chocolate Macadamia Nut Cookies every. single. day.

One bite of these cookies and… oh heavens!  I feel like I’m being dropped off at the mall to meet my friends on a hot summer day.  We speak Gibberish and Pig Latin.  We are fluent enough in both made up languages to combine the two into one mega made-up language.  It’s pretty sick. 

One bite of these cookie and I have tragically frizzly triangle hair and my twenty dollar allowance in my pocket.  My friends are trying to convince me to see Jurassic Park and all I want to do is sit on a bench with a bag of White Chocolate Macadamia Nut Cookies from Mrs Field’s and try to muster up the courage to go talk to the cute cashier at Sbarro Pizza.  

One bite of these cookie and, yes… I’m wearing overalls.  Yes.. I only have one strap buckled.  Yes… one hanging strap on overalls is super cool.  

Who knew one bite of a cookie could be so transforming…. and awkward.  It’s a good thing I don’t make these very often.  

These cookies are a sweet treat.  Boy oh boy are they sweet.  Between the brown sugar and the white chocolate chunks… wowza!  Sweet.  These days I like mine best with a milky cup of coffee.  The browned butter adds a lovely nuttiness to the batter, kicking up the lovable factor on this already stellar cookie.  

Brown Butter White Chocolate Macadamia Nut Cookies

     adapted from Betty Crocker

     makes 2 dozen small cookies

     Print this Recipe

1/2 cup (1 stick) butter, don’t even think of using margarine 

1 cup packed light or dark brown sugar

2 Tablespoons milk

1 large egg

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/8  teaspoon salt

1/2 coarsely chopped macadamia nuts

1 cup white chocolate chunks

Preheat oven to 350 degrees F.  In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan.  This may take about 5-7 minutes.  Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.

In the bowl of a stand mixer add the brown sugar and slightly cooled butter.  Beat on medium speed for about 2 minutes.  Add egg and beat for one minute more.  Add milk and vanilla extract and beat to incorporate.  

Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once.  With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in.  Fold in the chopped nuts and white chocolate chips.  

Scoop two teaspoon sized balls onto a lined baking sheet.  Bake for 9-11 minutes or until cookies are deliciously golden.  Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.

Sometimes I have imaginary phone conversations.  Ok… this happens a lot.  They go a little something like this:

Hello..?  Yes, hi.  I’d like to speak with the person in charge of making up all these clever food holidays like today’s Bacon Day.  Oh, that’s you?  Excellent.  I have a few additional food holidays I thought you might like to add to your calender.

How about a pizza and beer holiday every Friday of the month.  I mean… it’d just be really great if my calender could justify my food choices.  No?  You know, you don’t have to decide so quickly.  Maybe think it over a bit.   Still no?  Ok… lemme run another idea by you.

Can we make everyday at 3:30 in the afternoon National-Go-Ahead-And-Eat-A-Brownie Moment?  What?  That’s too specific?  I see.  You might reconsider this one… the people are really calling for it.

No?

Ok…. I’ll just stick to Bacon Day.  Thanks for that one.

I gotta run.  I have to tell all my friends about these Peanut Butter Bacon Cookies I just made!  Laaaater!

Interested in other ways to celebrate bacon!?

How about Brown Sugar Bacon Waffles or BLT’s with Homemade Mayonnaise!?

Bacon and peanut butter!?  Peanut Butter and Bacon!  Yes.  Yes yes yes!

I had never heard of this combination until a friend told me how her grandfather used to make peanut butter and bacon sandwiches for all the grandkids to eat.  What?  I need ts combination in cookie form and I need them in my face right now…. that’s what I thought as she was waxing on about her grandfather.  Sorry.

So how do these cookies taste?  So amazingly good!  The cookie itself is a more delicate, crumbly peanut butter cookie due to the absence of butter and flour. Yup!  Gluten free!  The peanut butter taste is front and center.  The bacon blends incredibly well with the sweetness of the cookie, adding an alluring salty, smoky, chewy bite.  Hot dang!  I will make these cookies again and again and again.  Flourless.  Butterless.  Only five ingredients and one of those ingredients is bacon.  The world just got a step closer to perfect.

Peanut Butter Bacon Cookies

adapted from The Gourmet Cookbook

makes 15 cookies about the size of your palm

Print this Recipe!

1 cup all-natural chunky or smooth peanut butter

1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)

1 egg

1 teaspoon baking soda

about 6 slices of bacon, cooked, cooled and dices

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice.  Dice up and set aside.

Preheat oven to 350 degrees F.

Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.  Fold in cooked bacon.   Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

Let’s play a game called What’s on Your Nightstand?.  What?  Too personal?  Oooh come on!  We’re all friends here.  Let’s try to figure out what our night stands say about the state of our lives.

On my night stand is:

1 Ikea lamp.

A water color painting made by my aunt in the 80’s.

A cup of what once was hot lemon water with honey, now just a mass of lemon seeds at the bottom of a mug.

A glass bowl with a ring and a business card for a French bed and breakfast.

Two books:  Unaccustomed Earth and Seize the Day.

My credit card, and a small bowl with cookie crumbs in it… Lemon Rosemary Palmier cookie crumbs.

What might my night stand contents say about me?  I love a home furnishing bargain.  When I run out of tea I make do with lemons.  I can’t sleep in jewelry and I like to daydream about vacationing in the French countryside. I either read a book or go internet shopping before I fall asleep, and I eat cookies in bed.  All things considered, it seems like a pretty cushy and self indulgent life…. plus, cookies!

I’ve taught you how to make Palmiers.  Have you made them yet?  It’s amazing how easy they are.  The only trick is to get the right store-bought puff pastry.  Make sure to buy an all butter puff pastry like Dufour.  Puff pastries that aren’t made with all butter are liable to have all sorts of mystery fat in them.  Ick.

These Palmiers are flavored with lemon zest and fresh rosemary.  They’re delicate and sophisticated but delicious enough to munch on in bed on a Saturday night.

Lemon Rosemary Palmiers

Print this Recipe!

1 package puff pastry

1 scant cup of sugar

zest of 1 large lemon or 2 small lemons

1 teaspoon finely chopped fresh rosemary

Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside.  Measure out one cup of granulated sugar (it doesn’t have to be exact).  On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon.  The sugar will become fragrant as the zest is rubbed into it.  Sprinkle about half of the lemon sugar onto a clean work surface.  Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.

The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for.  You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.

What’s that?  You have a little rip on the seam of your puff pastry!? Me too.  Maybe just try to patch that up a bit.  But really?  It’s not that big a deal.  Don’t sweat it!

Sprinkle the surface with fresh rosemary.

Your puff pastry should be roughly 8(to10)x12-inches in size.  Now start rolling.  Roll up the left vertical side towards the center seam.  Roll the right vertical side towards the center too.

Gently press together.  Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices.  Place on lined baking sheet.  Bake in 400 degree F oven for 10 to 15 minutes of until golden brown.  You may want to rotate the baking sheet halfway through baking.  Keep a close eye on the cookies after about 11 minutes.  They might burn quickly.

If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven.  If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.

Dear My Bank,

We’ve known each other for a long time.  You know how I deposit my humble paychecks every so often, how I rarely use the ATM, and how I hate to use my debit card at the gas station.  I know that you like to decorate with bullet-proof glass… guns, I get it… have pens that don’t always work, and always want me to sign up for your credit card.  As much as I hate to admit it, we sort of have a thing going.

Let’s be honest Bank.  We’re not friends.  We don’t even really like each other very much.  I know that you have rules.  You know… if you’re being honest with yourself, that I do my very best to follow your rules.  And I do… Bank…..! Unless, I suppose, I just forget to add one payment to my balance books, leading me to believe I have several hundred dollars in you, Bank… instead of less than zero.

Here’s my beef with you… Bank!  Jerky bank.  When you penalize me several times in a row for spending money that I thought I had, well… that doesn’t get me any closer to having the money that you’d like to take.  How on Earth did you determine that $33 was an acceptable overdraft charge?  Why are you allowed to take money that I don’t have?  You know what I think?  I think you’re taking advantage of my mistake.  You know me, Bank.  You know that I don’t like to spend money I don’t have… and when I do… accidentally… you use that as an opportunity to take advantage of me.

That’s reeeeeaal crappy.

Nobody likes you.  I’ve done the research.  It’s true.

Nobody will ever… not even once… make you cookies just because you’re nice.  Why?  Because you’re not nice.

Now you know.

Love,

Joy

These cookies inspired a delicious wave of selfishness.  I did not want to share.  Certainly not with my jerky bank… but not with anyone else either.

The wafer cookies are deep dark chocolate with a saltiness that demands that you devour at least three sandwich cookies in one sitting.  They dough does not need any rest of refrigeration and goes straight from the mixer onto the table to be rolled.

The espresso filling adds just the right complexity to the cookie.  It’s sweet, with just a hint of bitter.  Divine with the chocolate wafers.

Hands down, the best darn cookie I’ve made in a long time.  Dreamy good.  Do it. Make ‘em!

Chocolate Espresso Sandwich Cookies

Don’t have espresso powder?  Feel free to skip it, and just make these cookies without.  You’ll have what looks like homemade Oreos!

adapted from The Essence of Chocolate

makes about 3 dozen sandwich cookies

For the Filling:

1/2 cup heavy cream

8 ounces white chocolate, finely chopped

heaping 1/4 teaspoon  instant espresso powder

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1/4 teaspoon instant espresso powder

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature

For the Filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the white chocolate and espresso powder.  Make sure all the chocolate is covered by the cream.  Let stand for 1 minute, then whisk the white chocolate until completely melted.

Transfer the filling to a small bowl and let stand until room temperature.  You’ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds.  Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:

Place half of the cookies upside down on a work surface.  Whip the filling lightly with a whisk to loosen it.  It will lighten in color and fluff up.  Don’t overwhip or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip.  I just scooped my filling out by the scant teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.

It’s August 3, 2009 and I refuse to believe a) that summer is almost over, and b) that we’re a handful of months away from 2010.  Turns out that whether I believe or refuse to believe these two things… they’re still true.  

It’s August 3, 2009 and I will openly admit that in the past few days I’ve been stress eating like a maniac over these picnic plans.  I’m not proud.  

It’s August 3, 2009 and tonight is the night I’m going to polish off the frozen dough balls in my freezer.  Again, not proud.

It’s August 3, 2009 and I’m thinking it’s going to be really awkward when Dr Martens come back into style and I bust out my original pair that I sported back in middle school.  Yes, I still have them.  Yes, they still fit.  

It’s August 3, 2009 and among the many other things I’m thankful for today, I’m also thankful for internet shoe shopping and these beautiful thumbprint cookies.  

I like to think of these cookies as the slightly grown up version of thumbprint cookies from my youth.  

See, instead of adding a bunch of peanut butter to the cookie dough, I ground up honey roasted peanuts, added some flour, butter and sugar and baked them up.  The ground peanuts add a great texture and a subtle peanut flavor.  These cookies are crisp, almost crumbly and just lovely paired with a good quality jam.  

Consider these the thumbprint cookie for those of us who are real life grownups… maybe with a little college debt… maybe with the cheap health insurance… maybe hoping our rent check doesn’t get cashed until 7th of the month.  Grownups…. yea.  Grownups. 

Honey Roasted Peanut Thumbprint Cookies

     adapted from Baking: from my home to yours

     makes 30-34 cookies

     Print this Recipe!

1 3/4 cup finely ground honey roasted peanuts (use a food processor fit with a blade attachment)

1 3/4 cup all-purpose flour

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup sugar

1 1/2 teaspoons pure vanilla extract

powdered sugar for dusting

about 1 cup good quality jam of your choice

Preheat the oven to 350 degrees F and position a rack in the upper third of the oven.  Line two baking sheets with parchment or foil and set aside

Whisk together ground peanuts and flour.  

Using a stand mixer fit with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes.  Add the extract and beat to blend.  Reduce the speed of the mixer to low and gradually add the nut-flower mixture, mixing only until just incorporated.  Use a spatula to hand mix any flour or nuts that have not been mixed in thoroughly.  

Working with a scant tablespoon (just eyeball it) of dough at a time, roll the dough between your palms to form small balls and place the balls two inches apart on the cookie sheet.  Steadying each cookie with the thumb and finger of one hand, use the pinkie of your other hand to poke a hole in the center of each cookie.  Be careful.  You don’t want to press all the way down to the cookie sheet.  

Bake for 15-18 minutes.  The cookies will only be slightly colored and might even look underdone.  That’s fine.  You don’t want them overbaked. When the cookies are done, remove the baking sheet from the oven and let the cookies rest on the sheet for 2 minutes before transferring them to  cooling racks with a metal spatula.

Repeat with the remaining dough until all the cookies are baked off and cooling.  

Bring the jam to a boil in a small saucepan over low heat, or in the microwave.  Remove from heat.  Sprinkle the cookies with powdered sugar and then fill the indentations (they might have smoothed over slightly during baking) with you jam of choice.  Enjoy!

I love a good weekend project, especially when that project involves my fingers in loads of cookie dough.

I’ll admit that I may be waaaay behind the times on this trick.  It’s the sort of trick that super moms have on lock to make them look even more awesome than they already are.  Since I haven’t yet produced other people with my body, this trick is just now hitting my radar.

The idea is this:  one day… (say, maybe a lazy Saturday morning) whip up a couple batches of your favorite cookie dough.  Dollop that cookie dough onto a cookie sheet, all close like.  Throw the entire cookie sheet into the freezer.  Freeze the dough balls, then throw them into a zip lock bag and back into the freezer.  You know what that means?  All you have to do is flick on the oven and throw in a few dough balls anytime you want fresh baked cookies!  Dang this livin’ is easy!

This frozen dough ball situation is key and here’s why:

You and the family can have  fresh baked cookies any and every night.

Surprise guests?  No problem at all… you just happened to be whipping up a batch of fresh cookies.  Taaadaaa!

Bake ‘em directly from frozen…. do it!

Frozen dough balls in the middle of the night?  I won’t tell a soul.  Can I be honest?  I eat the dough balls more often than I actually bake the cookies.  In fact… be right back.  Dough ball for breakfast.

Full disclosure:  I’ve eaten three cookie dough balls in the writing of this post.  I’m not done yet.

You might also try these recipes for you cookie dough freezing pleasure:

Oatmeal Cherry White Chocolate Cookies

Double Chocolate Peppermint Cookies

Peanut Butter Chocolate Chip Cookies

White Whole Wheat Chocolate Chip Cookies

adapted from King Arthur

makes 2 dozen cookies

Print this Recipe!

2 1/4 cups white whole wheat flour, or regular whole wheat flour if you’re feeling extra nutty

1 teaspoon salt

1 teaspoon baking soda

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 cup unsalted butter, softened

1 teaspoon vanilla extract

2 eggs

1-2 cups semi sweet chocolate chips

1 cup chopped walnuts, again… if you’re feeling nutty.

Combine flour, salt and baking soda in a bowl, whisk it together and set aside.  Combine brown sugar, granulated sugar and softened butter in the bowl of an electric mixer.  Beat until creamy, about 3 to 5 minutes.  Add vanilla extract.  Add eggs one at a time, beating for 1 minute in between each addition.  Add dry ingredients all at once and mix well.  Fold in chocolate chips and nuts if using.

Line a baking sheet with waxed paper.  Drop cookie dough by the tablespoonfuls onto the baking sheet.  Place them very close together so that as many cookies balls as possible fit on the tray.  Put the cookie sheet in the freezer and chill dough balls until frozen through, at least 3 hours.  Remove the sheet from the freezer and place dough balls in a freezer safe bag and place back in the freezer until ready to bake.

When ready to bake cookies, preheat the oven to 350 degrees F.  Place frozen dough balls on a baking sheet lined with parchment paper.  Leave a few inches in between the cookies, giving them room to spread.  Bake for 10 to 12 minutes or  until golden and irresistible.

Honey Roasted Plums with Fresh Thyme and Greek Yogurt

This weekend I want out!  Out of the kitchen and into a pool.  Out of these clothes and into a bathing suit.  Out of this computer and into a poolside book and cocktail situation.

I want you out too.  I don’t want you in the kitchen all weekend.  Don’t you think your time would be much better spent in sunglasses and a big floppy hat with your feet up by the pool!?  Good.  I’m glad we agree.

If you’re celebrating the 4th of July this weekend, be sure to say things like “Go America!” and watch colors explode in the sky if you can.  It’s fun.

If you’re not celebrating America’s independence… well heck… I think a weekend by the pool is still in order.  You just don’t have to scream things like “Go America!” unless you really want to.

Here are the recipes that will keep you out of all day kitchen adventures and magically keep your bellies satisfied.

Let us explore.

Peanut Butter Chocolate Chip Cookies

S’mores Brownies. Heck yes!

Dutch Baby with Orange Sugar. Easiest breakfast ever.

Crunchy Oven Baked Fries with Herbes de Provence

Spicy and Sweet Cabbage Slaw

Proscuitto Dijon and Gruyere Puffs

Summer Sweet Raspberry Lemonade. You know you’re thirsty.

Homemade Kettle Corn. Because I’ve eaten it everyday since I posted the recipe.  Seriously.

You know what?  You deserve a break.  Seriously.  It’s Saturday.  Let’s take it easy.

I know… I know.  You have that whole list of things to do.  Sure, you need to get the car washed.  Yes, there’s that thing about going to the pet store, and getting a present for your mother-in-law’s church friend’s niece.  You’ve got a lot on your plate.  I know.  But… well what would happen, if for today, you kicked the list to the curb and kicked you feet up on the couch?

I’ll tell you what would happen.  The car would stay dirty, the pet store would miss you, and your mother-in-law’s church friend’s niece would have one less present at her party.  She’ll have enough presents.  Go on… take a break.

Now… if you’re anything like me, you have a list and you can’t stand not to start crossing tasks off.  Here’s my tip:  make a new list.  I’ll help.  On our new list are these things: go to the farmer’s market and buy the prettiest cherries you can get your hands on, treat yourself to frozen yogurt, call that friend you’ve been meaning to call, watch at least three hours of a Law and Order marathon, and have two glasses of wine with dinner… dinner out.

See?  Better list.  It’s the list you should be working on this Saturday.

Aaaaand, if you wanted to add the making of these sugar cookies to the list… forget about it.  These can go on your Sunday to-do list.  Yea.  Sunday.

These sugar cookies are superb.  Superb.  Why?  Their greatness is do, in part, to their giant size.  Who doesn’t love a super giant cookie?  There’s more cookie to love.  Simple fact.

Also… I know I’ve been using this doily a lot lately.  I’ll switch it up soon.

Giant Vanilla Bean Sugar Cookies

from The Pastry Queen (I kinda looooove this book)

Print this recipe!

makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable oil, such as canola or sunflower oil.  I used almond oil.

1/2 cup granulated sugar, plus additional for sugaring tops

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla extract, or the seeds of 1 vanilla bean

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.

The dough will be soft.

Refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.

For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Generously sprinkle sugar on top of the cookie dough.

Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.  The cookies will keep for up to 3 days if stored in an airtight container.

Number Five: Peanut Butter Fudge Treats

For those moments when you decide to kill your noisy neighbors by gifting them an epic sugar rush in the form of these super charged bars.  Not a crime, right?

Number Four: Red Velvet Black and White Cookies

Because red dye makes everything… red velvety!

Number Three:  Pumpkin Pie Bars

Why add rolling out pie crust to the monstrous holiday to-do list?  Plus, butterscotch chips!?  Success!

Number Two:  Lemon Whoopie Pies

Two cookies brought together with cream cheese frosting!?  Every meal, everyday?  Ok!

Number One:  Easy Cinnamon Roll Muffins

Like a cinnamon roll loophole.  Also, is it weird that I always type cinnamon rolls as sinnamon rolls before correcting myself.  Yea… that happens.