Friday, December 30, 2011

"Mouthful of Deliciousness" Cookies

Cinnamon + Brown Sugar + Oatmeal + Dark Chocolate = Yum

Brown Sugar Cinnamon Oatmeal Dark Chocolate Chip Cookies
Recipe adapted from King Arthur Flour 
Photos by Bake Yourself Happy

Brown Sugar Cinnamon Oatmeal Dark Chocolate Chip Cookies

  • 1/4 cup butter, softened
  • 1/4 cup butter flavored shortening (we used organic to avoid partially hydrogenated oils)
  • 2/3 + 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup whole wheat flour
  • 3/4 cup rolled oats
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons orange juice
  • 1 1/4 cups dark chocolate chips

  1. BEAT together butter, shortening, brown sugar, salt, baking soda, baking powder, and vanilla.
  2. ADD the egg and beat until smooth.
  3. BEAT in flour, oats, and cinnamon.  Mix until well combined.
  4. MIX in orange juice and chocolate chips.
  5. COVER the cookie dough and refrigerate for roughly one hour.
  6. PREHEAT oven to 375F.
  7. LIGHTLY grease baking sheets, and place cookies onto the sheets.
  8. BAKE for about 10 minutes, until the cookies are a light golden and beginning to darken around the edges.  The cookies will appear darker due to the brown sugar.
  9. COOL on baking sheets for 2-3 minutes, then remove.  Enjoy!

Cinnamon is such a fabulous spice.  It's so great when combined with brown sugar - especially if that's over a bowl of oatmeal.  When chocolate chip cookies are on the menu but you're craving something oatey, cinnamony, and brown sugary, adaptations are needed!  So that's exactly what we did.

The smell while these are in the oven is incredible.  You get a warm aroma of sweet cinnamon, with undertones of chocolate.  When the cookies finally come out of the oven and are cool enough to eat, your mouth will surely be watering.  The oats provide great texture, adding a slight chewiness to the cookie.  Every now and then, an extra burst of cinnamon flavor pops out.  When combined with a bite of dark chocolate, smiles are all but guaranteed!

Wednesday, December 28, 2011

Whistling a Tuna in the Kitchen

We love tuna salad.  This is our personalized spin on the delicious classic.

Andrew's Secret Tuna Salad
Recipe and photos by Bake Yourself Happy

Andrew's Secret Tuna Salad

  • 18 oz white albacore tuna in water (approx. 1 12 oz can and 1 pouch)
  • 4 tablespoons plain yogurt
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon lemon pepper

  1. DRAIN tuna completely.  Make sure all water is drained - this will make the texture and consistency of your finished product spot on!
  2. MIX in yogurt.
  3. ADD seasoned salt, dill weed, ground mustard, and lemon pepper.
  4. STIR until well combined.  Spices should be evenly distributed in the tuna.
  5. SLAP on a sandwich (or however you choose to devour your tuna salad) and enjoy!

We love tuna salad.  Specifically tuna salad sandwiches.  This particular recipe combines a lot of traditional spices into one tunalicious blast.  You get the classic (insert chicken/egg/tuna) salad taste from the seasoned salt, a hint of deli style tuna from the dill weed and ground mustard, and a  tart yet comforting twist from the lemon pepper.  Throw some of this tuna on bread (we used some old fashioned whole wheat, but think sourdough would be delicious) with spinach, tomato, some banana peppers, and a little yellow mustard, and you've got a sandwich that will satisfy even those that don't care for tuna.  Trust us on that one - we converted my mom into a tuna-fan with this recipe!

Monday, December 26, 2011

I'm Dreaming of a White Christmas Pretzels

Holiday dessert have you in a twist?  Straighten out with these deliciously easy chocolate dipped pretzels!

Christmas Dipped Pretzels
Recipe and photos by Bake Yourself Happy

Christmas Dipped Pretzels

  • 1 package pretzel rods
White chocolate chips or baker's squares (we did dark chocolate too)
Red baking chips
Green baking chips

  1. MELT white chocolate chips or baker's squares.  Begin by placing in the microwave for 1 minute, then stir.  Microwave again in 30 second intervals, stirring in between.  Continue until smooth.
  2. DIP one end of pretzel into melted white chocolate.  Use a spoon to cover additional portion of pretzel, then twirl the pretzel slowly against the spoon.  This will remove the excess white chocolate AND give you a nice looking twirl!
  3. ALLOW pretzels to harden, about 30 minutes.
  4. MELT red and green baking chips in the same way you melted the white chocolate.
  5. PLACE pretzels in a line on parchment paper.  This will make it easier to drizzle over all pretzels at once.
  6. DIP a fork into the melted red chips and wave quickly over the pretzels.  This will drizzle the red over the pretzels without globbing.
  7. DIP a fork into the melted green chips and wave quickly over the pretzels.
  8. ALLOW red and green to harden, and enjoy!

Sunday, December 25, 2011

Grinch Cookies - Peppermint Chocolate Chip with Andes Mint

You're a mean one, Mr. Grinch - don't eat all my cookies...

Grinch Mint Cookies
Recipe adapted from Betty Crocker
Photos by Bake Yourself Happy

Grinch Mint Cookies

  • 1 pouch sugar cookie mix
  • 1/2 cup butter, softened
  • 1/2 teaspoon peppermint mint extract
  • 10 drops green food coloring
  • 1 egg
  • 1 cup Andes mints, chopped
  • 1 cup semisweet chocolate chips

  1. PREHEAT oven to 350 F.  
  2. COMBINE cookie mix, butter, peppermint extract, and egg until a soft dough forms.
  3. ADD green food coloring and stir until well blended.
  4. STIR in Andes mints and chocolate chips.
  5. SCOOP dough onto baking sheet, 2 inches apart.
  6. BAKE 8-10 minutes or until set.  These are harder to tell when they're done, so watch the bottom edges carefully.  You can sort of tell when they're browning!
  7. COOL and enjoy!

Saturday, December 24, 2011

Ian's Infamous Jingle Bell White Chocolate Oreo Truffles

Jingle truffles, jingle truffles, yum yum yum yum yum!
(to the tune of Jingle Bells)

White Chocolate Holiday Oreo Truffles
Recipe adapted from
Photos by Bake Yourself Happy

White Chocolate Holiday Oreo Truffles

  • 1 8oz package cream cheese, softened
  • 1 package Holiday Oreos, crushed
  • 16 oz (16 squares) white chocolate baker's chocolate
  • Red baking chips
  • Green baking chips

  1. CRUSH Oreos and place in bowl.
  2. ADD cream cheese to bowl.  Mix until well blended.
  3. SHAPE cream cheese mixture into balls and place on parchment paper.  Refrigerate for 10-15 minutes, until set.
  4. MELT white chocolate squares in the microwave.  Begin by zapping for 1 minute; stir.  Continue microwaving for 30 seconds, stirring occasionally until smooth.
  5. PLACE Oreo balls in the melted white chocolate and roll to coat.  Remove with a fork (or slotted spoon), allowing excess white chocolate to fall off.  Place on parchment paper.
  6. REFRIGERATE for 1 hour or until Oreo balls are set.
  7. MELT red and green baking chips the same way you melted the white chocolate.
  8. DIP a fork into the melted red chips and wave quickly over the Oreo balls.  This will help create a nice drizzle instead of globs.
  9. DIP a fork into the melted green chips and wave quickly over the Oreo balls.
  10. REFRIGERATE until ready to serve, and enjoy!

Friday, December 23, 2011

Despite the Name, Don't Take These To the Beach!

These cookies are almost as much fun to look at as they are to eat!

Sand Art Cookies
Recipe adapted from - Jane Koch
Photos by Bake Yourself Happy

Sand Art Cookies

  • 1/2 cup sugar
  • 1/2 cup rolled oats
  • 1/2 cup M&M Minis
  • 1/2 cup brown sugar
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Rice Krispie cereal
  • 1/2 cup dark chocolate chips
  • 1 egg
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract

  1. PREHEAT oven to 350 F.  Grease a cookie sheet.
  2. BEAT egg, butter, and vanilla together until fluffy.
  3. MIX sugar, oats, M&Ms, brown sugar, flour, baking powder, salt, Rice Krispie cereal, and dark chocolate chips in a large bowl.
  4. COMBINE egg mixture with dry ingredients in the large bowl.
  5. SCOOP dough out one rounded spoonful at a time and place on cookie sheet, roughly 2 inches apart.
  6. BAKE 10-12 minutes.
  7. REMOVE from oven, cool on sheet for 2-3 minutes.  Enjoy!