Entries Tagged as 'cookies'

Goji Berry White Chocolate Chip Cookies




I think the worst part about planning a wedding is waiting for the RSVP’s to come back in. Whenever I receive a wedding invitation, I usually send it back within the first week after receiving it. Well, mine have been out for over three weeks and I only have 50% of them back! The longer it takes, I’m sure the more likely they’ve been forgotten about.


I’m not one to stress about wedding details, but I think I’ve just become more impatient than anything. I still have to put together the seating arrangements! So far, this whole wedding this has actually been quite laid back. We’re more focused on the bar than anything. The countdown to the bar is only two weeks!


While my DF is studying, I’m baking. I’m in the kitchen all day trying to figure out what to make with the new ingredients that come in the mail. This time, I was sent some goji berries from Oh Nuts! This was the first time I’ve ever had goji berries and I was a bit caught off guard with the taste.


You’d think that since they were berries, they’d be sweet like strawberries, blackberries, and blueberries. Nope! They’re actually quite bitter and have a strong aftertaste. They start out okay, but then have such a strong taste afterward that leaves you feeling tricked.


I threw them into some cookies to see if the the dough and white chocolate chip could help with the goji flavor. No such luck. Baking them in the oven in cookie dough doesn’t change or mute the berry taste at all.


Let’s just say goji berries are an acquired taste, kind of like pickles and mustard. You have to enjoy eating goji berries alone in order to like these cookies. Otherwise, it’s a lost cause.


The cookie itself, however, is wonderful. Sub the goji berries with craisins, raisins, nuts, or just about anything else and you’ve got one solid cookie.

Recipe adapted from Averie Cooks. The only thing I did differently was sub the cranberries for goji berries. Stick with the cranberries. :)

Goji Berry White Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup bread flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste
  • 1 cup dried goji berries
  • 1 cup white chocolate chips


  1. Cream together the butter and sugars
  2. Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Gradually mix in the flours, baking soda, salt, and mix until just combined.
  3. Stir in the goji berries and white chocolate chips. Cover the dough and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F.
  5. Roll cookie dough into tablespoon sized balls and bake for 8 to 10 minutes.

Funfetti Cheesecake Cookie Cups




My DF is sitting next to me freaking out about the current Argentina game that’s playing right now, while I decided to blog so I could keep my blood pressure down. I’m not into soccer, but the way my DF is during soccer matches would make anyone’s blood pressure rise.

Let’s focus on sprinkles instead, yeah?


Lots and lots of sprinkles.

I was actually in my local Mexican supermarket and I realized that they sell sprinkles for dirt cheap! They sell them in bulk and in large salsa containers for less than three dollars a box. Now I know where to buy my sprinkles from now on.

These cookie cups take a bit of time because you’re basically making two desserts and putting them together. Here’s the cookie portion fresh out of the oven.


You put a dollop of cheesecake batter on top, and then right back into the oven it goes.


Oh, it helps if you spread it out evenly first.



These sprinkles are vibrant!


Cheesecake and cookies, now you don’t have to decide between the two. You can have both!



Speaking of all these sprinkles, remember my previous post from SweetXO? Well here’s the big news I wanted to share with you!


This will be my first party that I’ll be hosting, so I’d love to see and meet some readers there (even if you can only drop by)! I also made a Facebook Event if you wanted to share it or RSVP. The event is only two weeks away, so make sure to mark your calendars now! Looking forward to seeing you guys!!

Recipe from Sally’s Baking Addiction.

P.S. Oh Lordy, we’re going into overtime. Let’s cross my fingers that Argentina wins!

Funfetti Cheesecake Cookie Cups

Yield: 24 cookie cups


    Cookie Cups
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1 large egg, at room temperature preferred
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup semi-sweet chocolate chips
  • Funfetti Cheesecake Layer
  • 16 ounces cream cheese (two 8 oz packages), softened to room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)


  1. Preheat oven to 350F degrees. Line 24 muffins with liners.
  2. First, make the bottom layer of cookie cups.
  3. Cream together the butter and both sugars. Add in the egg and vanilla.
  4. Gradually stir in the flour, cornstarch, baking soda and salt.
  5. Mix in the chocolate chips.
  6. Press about 1 1/2 tablespoons of dough into each muffin liner. Bake for only 10 minutes.
  7. Next, make the cheesecake layer while the cookie cups are baking.
  8. Beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Add in the sprinkles.
  9. Drop 1 heaping tablespoon of cheesecake batter onto each cookie cup, spreading evenly.
  10. Bake for another 18 minutes, until set.


They must be refrigerated about 12 hours.


SweetXO Cookies & Giveaway!




I did something a little crazy; I went into SweetXO, filled up a bag full of candy, went home, and threw everything into a cookie. It was the best decision I’ve made all week.


The result? A cookie that will knock your socks off.


SweetXO has a couple of locations in Southern California. They’re in Agoura Hills, Santa Anita, Huntington Beach, Manhattan Beach, and Thousand Oaks. I went to the location in Agoura and blown away. How have I not visited this store before? It’s basically my dream store that I’ve been picturing in my head for all of these years, but in real life. They have frozen yogurt with over a hundred toppings, ice cream, frozen popcorn (c’mon guys.. FROZEN popcorn!), freshly baked cookies, brownies, warm candied nuts, clothes, assorted bulk candies, a Coke FreeStyle soda fountain, and miscellaneous gifts for everyone in your life.

FotoFlexer_Photo3 FotoFlexer_Photo2

It may be a little overwhelming at first, but you’ll soon realize that even though the store carries a lot, it’s very well organized. The store is divided into sections that actually make sense: kids, women, men, frozen goods, and bakery items. As for the bulk candy bins, they’re scattered throughout the store by category.


Let’s talk about the frozen popcorn. They have twelve different flavors that change daily. My favorite was the Cini Mini Pops (cinnamon and caramel), which is basically caramel popcorn rolled in cinnamon sugar. That cinnamon sugar combination gets me every time. All of the popcorn is air popped, gluten-free and vegan!


Right next to the popcorn was their ice cream section. Again, the flavors change daily and are made in house.


Naturally, we had to sample every flavor. They had flavors like frosted flakes, glazed maple donut, and circus animal cookies. My favorite was crumb cake. I topped it with some cookie dough and warm Oreo brownies.


I dove into my ice cream and yelped when I realized that my spoon was changing colors! The cold temperature of the ice cream made my yellowish spoon transform into a dark green color. How fun is that?! Sadly, I had to cut my visit shorter than I wished to catch a dinner. I grabbed a candy bag to fill up from the bins so I would have something to take home with me.


Can you tell that I was in a chocolate mood? Milk chocolate covered pretzels and rainbow sno caps were on my mind.


I loved that their bags had a ziploc top rather than a twist tie or sticker. It makes my life a lot easier since I’m always opening and closing my candy bag to get a bite

. sweetxo-6

Milk chocolate covered pretzels and rainbow sno caps look better in a cookie than they do in a bag, don’t you think?


The cookies are sweet, soft as can be, and has a lot of different textures going on with the crisp from the pretzels and the bite from the nonpareils.


This recipe comes from Sally’s Baking Addiction. All I did differently was add sno caps and change white chocolate to milk chocolate. Do you live in Southern California and want to visit SweetXO for yourself? Wonderful! I’m giving away a $50 SweetXO gift card on my blog to celebrate it being National Candy Month! Check it out on the Rafflecopter underneath for a chance to win. The contest ends this Saturday, so make sure to do it before then!

a Rafflecopter giveaway



SweetXO Cookies


  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chopped milk chocolate covered pretzels
  • 3/4 cups rainbow sno caps


  1. Cream butter and sugars together until fluffy. Mix in egg and vanilla.
  2. Gradually add in flour, cornstarch, baking soda and salt.
  3. Stir in chocolate covered pretzel pieces and sno caps, saving a couple to press onto the tops of cookies. Wrap the dough in saran wrap and refrigerate for at least an hour.
  4. Preheat oven to 350F. Drop balls of dough (2 tablespoons each) onto cookie sheet. Press a couple of sno caps onto the top, if desired.
  5. Bake for 9-10 minutes.
  6. Allow to cool for 5-10 minutes on the cookie sheet before transferring to cooling rack to cool completely.

I also have bigger news involving SweetXO coming up soon, so stay posted to hear more!

Theme by Blogmilk   Coded by Brandi Bernoskie