dessert Archives - Page 45 of 159 - Lovin' From the Oven

Cinnamon Butterscotch Oatmeal Cookies

February 22, 2014 by kim 4 Comments

I just spent the past three days in beautiful Carmel and I’m still trying to find a way to get back to reality. More on that later, but for now I have cinnamon butterscotch oatmeal cookies for you.

You see, I have two huge jars of oatmeal from Costco that I’m trying to use up before I move back to Southern California. I can’t buy anything from Costco at this point because I won’t be able to use it up in two months (except for greek yogurt… I inhale that stuff).

I’ve also never been a fan of butterscotch chips, but for some reason, I had a bag in my pantry. My DF thinks otherwise and loves butterscotch anything.

I guess if you like butterscotch then you’d like these cookies, if not, then you won’t (obviously). You can replace the chips with peanut butter, white chocolate, or even mint chocolate. The dough base itself is wonderful on its own.

Recipe from A Spicy Perspective.

Cinnamon Butterscotch Oatmeal Cookies

Ingredients

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp cinnamon
3/4 tsp. salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup unsalted butter, softened
2 tsp. vanilla extract
2 large eggs
1 1/4 cup quick oats
1 cup butterscotch chips

Directions

Cream together the butter and both sugars.
Mix in the vanilla and egg.
Gradually stir in the flour, baking powder, baking soda, cinnamon, and salt until just mixed.
Fold in the oats and butterscotch chips. Refrigerate the dough for at least an hour.
Preheat oven to 350. Drop the dough into tablespoon sized balls onto baking sheet. Bake for 10-11 minutes.

https://lovintheoven.com/cinnamon-butterscotch-oatmeal-cookies/

Dark Chocolate Malted Fudge Shortbread Sandwiches

February 20, 2014 by kim 1 Comment

Who knew a simple cookie could be so rewarding? The cookie itself has only five ingredients. I think that’s what makes a shortbread cookie so good. The shining star is the butter, which creates a crumbly, yet sturdy, texture. It truly melts in your mouth.

The cookies are great alone, but I wanted to add something a bit sweeter in the middle. Lucky for me, this Hatchery box introduced me to some wonderful new foodie finds that fit the bill perfectly.

If you haven’t heard of Hatchery before, it’s pretty much like the Birchbox of foodies (except it’s way better than Birchbox… I wasn’t a fan of that one). For a small monthly fee, you get a box of curated, sample-size artisan ingredients and condiments delivered straight to your door.

Hatchery allows you to be bold and try flavors that you normally wouldn’t have. It pushes you to be creative in the kitchen and make a new dish with the help of a wide variety of flavors from condiments and spreads to oils and vinegars.

It also helps that the packaging is so gosh darn cute. You’re basically unwrapping 5-6 gifts every month! I love surprises.

I was really impressed with the box. There wasn’t anything in it that I wouldn’t use. All of the samples were also new to me, so I googled the brands to learn a bit more about them. The quality of the ingredients and the stories behind each brand made it a little more personal for me. I grew attached to the creators and not just the products. Sounds cheesy, but I’m serious!

Each Hatchery box comes with a guide to help you with recipes involving the ingredients in each box. When I spotted Dave’s Homemade Dark Chocolate Malted Fudge in my box, I knew just the thing to do with it. I’m such a sucker for sweets.

Look at that perfect swirl. My DF compared it to Nutella, but better. It has a wonderful consistency for spreading onto your favorite dishes or drizzling onto your favorite ice cream. After some refrigeration, it was thick enough to spread on toast with sliced bananas. I may or may not have eaten that for breakfast.

You can buy the full size jar of Dave’s homemade fudge here for $12. After trying out your samples that you received in the mail, you can go online and buy the full sized versions of the ones that you love the most on their website. Isn’t that convenient?

I would consider this sample size as a deluxe sample size. The jar is quite generous, as are the rest of the products that I received. You really get your whole $20 worth.

I can’t wait to receive my next month’s Hatchery box!

Dark Chocolate Malted Fudge Shortbread Cookies

Yield: 20 cookies, or 10 sandwiches

Ingredients

1/2 cup softened butter
1/4 cup powdered sugar
1 cup all-purpose flour
tiny pinch of salt
1/2 tsp vanilla extract
dark chocolate malted fudge
powdered sugar for dusting (optional)

Directions

Preheat oven to 350 degrees F.
In a mixing bowl, mix together the butter and powdered sugar until well incorporated.
Gradually add in the flour, salt, and vanilla until the dough comes together.
Place the ball of dough in between two pieces of wax power. Use a rolling pin to roll the dough out to about 1/4 inch thickness.
Use a 1 1/2 or 2 inch circle cookie cutter to cut out even shapes. Place on baking sheet and bake for 15 minutes.
Once the cookies have completely cooled, spread a teaspoon of the fudge on the flat side of a cookie. Use another cookie to "sandwich" the other side. Dust with powdered sugar, if desired.

https://lovintheoven.com/dark-chocolate-malted-fudge-shortbread-sandwiches/

This is a sponsored post, but the opinions expressed are my own.

Reese’s Pieces Peanut Butter Coconut Oil Cookies

February 9, 2014 by kim 24 Comments

Am I the only one that hasn’t jumped on the coconut oil craze just yet? I know people go gaga over that stuff. They put it in their drinks, in their food, in their hair… heck, they even rub it on their faces! That seems a little extreme to me, but hey, I won’t judge until I’ve tried it.

For now, I’m going to play it safe and use it in my baking. Coconut oil is actually very intriguing to me. It’s kind of like play-doh for adults! You never know if you’re going to have solidified coconut oil or melted coconut oil when you open up the can.

Okay, that may not be completely true, but the first time I opened up a can of coconut oil, it was liquid. I bought it in its solid state, so that threw me for a loop.

Now, I know better. On the side of the LouAna 100% Pure Coconut Oil jar, it says that it’s solid under 76 degrees F and liquid over 76 degrees F.

It’s a great alternative to butter, oil, and shortening. LouAna coconut oil also has zero trans-fat, is vegan, and non-GMO! You can buy a jar online here.

The subtle coconut flavor went well in the peanut butter cookies. You can definitely taste it, but the coconut didn’t overpower the peanut butter taste. It also made the cookies very rich and dense.

I added Reese’s Pieces on top of half of the cookies and left the other half plain. Can you guess which one was more popular?

Recipe from Averie Cookies

Reese Pieces Peanut Butter Coconut Oil Cookies

Yield: 2 dozen cookies

Ingredients

3/4 cup creamy peanut butter
1/2 cup coconut oil, softened (consistency of soft butter)
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 to 1 and 1/4 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt
1 box of Reese's Pieces (optional)

Directions

Cream together the peanut butter, coconut oil, egg, sugar and vanilla.
Slowly stir in 1 cup flour, corn starch, baking soda, and salt. If your dough seems too wet, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups.
Cover the dough with saran wrap and refrigerate for at least two hours.
Preheat oven to 350°F.
Using a medium sized cookie scoop, place dough on baking sheet at least 2 inches apart. If using Reese's Pieces, gently press 4-5 pieces into the top of the cookie.
Bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center.

https://lovintheoven.com/reeses-pieces-peanut-butter-coconut-oil-cookies/

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