Lovin' From the Oven

Cheerio Snickerdoodles

by 5 Comments

IMG_3661

DSC_4304

IMG_3686

IMG_3691

I’ve been a bad blogger. I’ve totally been MIA. Sorry I didn’t update while I was out… but I was in Paris! Carpe Diem! More on Paris, later… I’m just glad to be home.
Honey Nut Cheerio has always been one of my favorite cereals. I always try to convince the DB to get the pack from Costco when we’re there, but he argues that it’s just too much Cheerio for two people. Fine, you win. So, I drove over the local grocery store and buy it there instead. I was curious as to if Cheerios would go well in a cookie, so I gave it a quick Google. Sure enough, someone else has thought of it before me!
Cheerio and snickerdoodles. Why haven’t I thought of it before? They sound like they go together.. the cinnamon, sugar, and honey.. and of course they did! These cookies were so good. I kept eating the cookie dough like there was no tomorrow. I also refrigerated my dough overnight just to make sure the cookies were going to come out sturdy. The Cheerios gradually softened while in the fridge, so the cookie dough only tasted good just after mixing (I’m not encouraging you to eat cookie dough.. that’d be terrible of me!). The cookie turned out a bit crispy on the edges and soft with the bite. Adapted from The Caramel Cookie.

  • 8 tablespoons butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups Honey Nut Cheerios

For cinnamon sugar:

  • 1/4 cup sugar
  • 1 tsp cinnamon
  1. Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  2. Cream butter and both sugars together until well mixed. Add in the egg and vanilla.
  3. Mix in the dry mixture to the wet mixture. Slowly stir in the Cheerios.
  4. Chill the dough for 2 hours.
  5. Preheat oven to 375 degrees.
  6. Shape dough into balls and roll in cinnamon sugar mixture. Bake for 10-12 minutes. Cool on baking sheet for 5 minutes before moving cookies to a cooling rack.

Cookie Dough Chocolate Chip Walnut Cookies

by 7 Comments

DSC_1983

DSC_1991

DSC_1973

DSC_1977

DSC_2012

I’m back from SF! And very glad to be back, might I add. No matter what, I will always be a SoCal girl. I’m just not made for cold weather… which is kind of ironic, because it looks like I’ll be moving up north this summer. I went with my DB for admitted students weekend at Berkeley, and he really fell in love with Boalt. We did our fair share of eating, walking, and mingling, but darn, it feels good to be home. Foodie pictures to come!
While home, I pop cookie dough bites like there’s not tomorrow. So when I saw this recipe from Visions of Sugar Plum, it was a given that I had to make them. You can buy the cookie dough bites candy from Target, the movie theatre, or even Dollar Tree!
These cookies are perfect. Hearty, soft, and chewy.. the trifecta of cookies. Give them a go, cookie dough lovers!
  • 1/2 cup unsalted butter
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup oil
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup finely chopped walnuts, toasted
  • 1 cup chocolate chunks
  • 2 (4 ounce) packages chocolate covered cookie dough bites
  1. Sift together flour, baking soda, and sea salt.
  2. In a separate bowl, beat oil, brown sugar, granulated sugar, eggs and vanilla. Cream in softened butter until mixed.
  3. Reduce mixer speed to low and beat in dry ingredients until incorporated.
  4. Stir in walnuts, chocolate chunks, and cookie dough candy until combined.
  5. Chill cookie dough in the freezer for at least an hour.
  6. Preheat oven to 375 degrees F.
  7. Roll the dough into balls and place on cookie sheet. Bake 10-12 minutes or until light golden brown on top.

Makes 2 dozen cookies

Chocolate Chip Cookie Dough Cupcakes

by 11 Comments

DSC_4159

First… you bake your cupcakes. Then, you cut out a dome shaped chunk from the middle:
DSC_4107

DSC_4108

And stuff with cookie dough!
DSC_4114

Frost and decorate:
DSC_4126

DSC_4137

DSC_4166

DSC_4158

It’s that time of the year. The time of the year where I always deny that I’m sick. I never get sick. I worked at the Boys & Girls Club for six years; my immune system is immaculate. There’s no way that I can get sick. The truth of the matter is that I’m congested, I can’t sleep comfortably, my throat is swollen shut, and my nose won’t stop dripping. Sorry for the visual… I know they don’t go well with baked goods.
It just so happens that this sick time conveniently meshes with the one week where I’m supposed to work the most days in a row. Am I complaining? A little bit. But I have no reason to complain… I’ll be in San Francisco in 6 days, Paris in 19, and Hawaii in 59. It’s better to be sick now than then, right?
Okay no more complaining. Suck it up, Kim. Just one look at these cupcakes and they’ll make anyone feel better. Cookie dough filling, cookie dough frosting, and a cupcake?! I’ll just knock myself into a sugar coma and sleep it off like a champ.
I used a yellow cake box mix for the cupcakes since these involved enough work as it is, but feel free to use your own from-scratch recipe. The mini cookies that I topped the cupcakes off with were made from Nestle cookie dough (The huge tub from Costco). Ahhh, now that’s a cupcake.
Cookie dough filling from Quick Dish

  • 1/4 cup (4 Tablespoons) unsalted butter, softened
  • 6 Tablespoons light brown sugar
  • 1 cup plus 2 Tablespoons flour
  • 7 ounces sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini semisweet chocolate chips, plus more for decorating
  1. Cream butter and brown sugar until fluffy.
  2. Gradually mix in the flour, sweetened condensed milk and vanilla until combined.
  3. Stir in the mini chocolate chips.
  4. Cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
Cookie dough frosting from The Family Kitchen

  • 2 sticks unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 1/4 cups powdered sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 3/4 teaspoons vanilla extract
  • 1/4 cup mini chocolate chips
  1. Beat together butter and brown sugar until fluffy.
  2. Gradually mix in the powdered sugar, flour and salt. and mix until combined. Add milk and vanilla until frosting is smooth.

Categories