Lovin' From the Oven

Day 2: Nutella Kiss Cookies

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Day 2: Nutella Kiss Cookies. You might as well call these “be my boyfriend/girlfriend now, cookies” because that’s exactly what they’ll do. Everyone will love you for these babies!

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I still had my jumbo sized double pack Nutella from Costco waiting to be devoured and since I pretty much just use it for baking, I wanted to include something in my 12 days of cookies with Nutella. There are many versions of these “Kiss” cookies, but I think this one takes the cake.

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Even without the Hershey’s Kiss, these cookies are marvelous on their own. I actually prefer them that way because I can eat unlimited cookies but only so many Kisses. I realized while watching people eat these (that doesn’t sound creepy at all) that after the first two cookies consumed, people tend to take off the Kiss to eat the next cookie.

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Granted, there area always chocolate lovers that will gladly eat the removed Kiss from anyone else’s cookie. To each their own.

Recipe from Something Swanky

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Nutella Kiss Cookies

Ingredients

  • 1/2 cup shortening
  • 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 3/4 cup all purpose flour
  • 1/4 cup granulated sugar for rolling
  • 36 Hershey Kisses, unwrapped

Directions

  1. In a large mixing bowl, beat shortening and nutella. Add the 1/2 c granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined.
  2. Beat in egg, milk, and vanilla.
  3. Beat in the flour.
  4. Scoop out rounded tablespoons and roll them into balls. Roll the balls in the granulated sugar and place on a cookie sheet, 2 inches apart on a parchment lined, ungreased cookie sheet.
  5. Bake at 350º until edges are set.
  6. Press kisses into the center of each cookie as soon as they are removed from the oven. Let cook on wire rack. Makes approx. 3 doz cookies.
https://lovintheoven.com/nutella-kiss-cookies/

Day 1: Turtle Chip Cookies

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Did you think for a moment that I forgot about my usual 12 days of cookies? Because I did. How can it be December already? I feel like we barely finished last year’s 12 days of cookies!

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This one’s a great one to start with… caramel, pecans, and chocolate all wrapped up in one buttery dough. This is one rich cookie.

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Usually, turtle chip cookies and ice cream tend to have a chocolate base. Since I prefer vanilla over chocolate, these cookies won me over. The chocolate chips was enough chocolate for this gal.

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These cookies have the perfect crinkle on top and turn a gorgeous shade of golden brown.

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This is certainly a cookie to consider adding to your Christmas list.

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Recipe from Naturally Ella

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Turtle Chip Cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) butter softened
  • 1¼ cups brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups all purpose flour
  • ¾ cup chocolate chips
  • ½ cup caramel bits
  • ½ cup pecan pieces

Directions

  1. Preheat oven to 375˚
  2. Beat together butter with sugars until fluffy. Add vanilla, egg and egg yolk.
  3. Gradually mix in the baking powder, baking soda, salt, and flour.
  4. Add flour and mix until dough comes together and everything is well incorporated. Stir in chocolate chips, caramel bits, and pecan pieces.
  5. Scoop cookie dough onto baking sheets and bake for about 12 minutes or until edges are lightly brown. Let cool for about 5 minutes on tray and then move to cooling rack.
https://lovintheoven.com/turtle-chip-cookies/

Coconut Walnut Blondies with Toffee

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I just switched hosting sites over the past week and finally have it all sorted out (I think). Apparently, my email was down for two to three days and I had no idea until I got a call from one of the people that I was working with. If you emailed me and it bounced back to you, I never got your email! So sorry! It works now and you can resend it if you’d like.

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There’s a lot that can go wrong when you’re dealing with your domain, host, and email. Not only that, but it’s extremely stressful when something doesn’t work! Thanks goodness for Google. I was able how to figure out how to fix the problem on my own after a couple of Google searches and a lot of yelling at my computer.

After all of that, there is one thing that I learned. Stay away from GoDaddy! They’re a terrible hosting site and constantly blame WordPress/the internet for your problems when it’s really on their end. Stay away.

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On another note, I’ve had crazy baby fever this past week. How can you not after watching videos like this?

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I don’t bake with coconut often, mostly because the DH doesn’t like it. Every now and then, though, I find a bag of coconut leftover from making Everything Cookies and go on the hunt to make something with them. Enter: Coconut walnut blondies with toffee.

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They were gooey with crispy edges and tasted the best warm. I can imagine a scoop of ice cream on top, melting into a puddle around the bottom of the bar. Yum! Recipe from Picture Perfect Meals.

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Coconut Walnut Blondie with Toffee

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1-1/2 cups light brown sugar, packed
  • ½ cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup macadamia nuts, coarsely chopped
  • 1 cup toffee bits
  • 1-1/2 cups sweetened flaked coconut

Directions

  1. Preheat the oven to 350 degrees and grease a 9-x-13-x-2 baking pan.
  2. In a bowl, whisk together the flour, baking soda and salt; set aside.
  3. In another bowl, combine the butter and sugars until creamy. Add in the vanilla and eggs.
  4. Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended.
  5. Fold in the nuts, toffee and coconut until nicely mixed. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a large rimmed baking sheet and bake until the top is nicely golden brown, 40 minutes.
  6. Cool in pan before cutting into squares.
https://lovintheoven.com/coconut-walnut-blondies-with-toffee/

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