Saturday, April 24, 2010

Cookie Giveaway

I'm giving away free cookies!

Here's the deal: Sometimes I bake so much I have trouble eating it all. So I give lots of it away. And I want to give some to you.

But... there's a catch. I want to know what some of your favourite recipes are, so I have lots of yummy things to bake coming up.

So just email me or comment with your favourite recipe (please, no tree nuts, or coconut), and if I make it, I'll send you some cookies. (Don't ask what kind yet).

Pretty easy, right?


  1. I made some peanut butter chocolate chip cookies last night. normally when i make cookies they end up too thin on the sides or they get too crispy. these turned out AMAZING. pretty much the best cookies ive ever made. you should give it a try. they turn out soft but not doughy or anything, and chewy.


    * 1/2 cup (1 stick) butter, softened
    * 1/2 cup chunky or smooth peanut butter
    * 1/2 cup granulated sugar
    * 1/2 cup brown sugar, firmly packed
    * 1 egg
    * 1 1/4 cups all-purpose flour
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1 cup semisweet chocolate chips

    Preheat oven to 375°.

    Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.

    Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

    Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

    -Brandy G.

  2. sorry, forgot that you can't have nuts. here's another recipe for Cheesecake Cookies

    1 1/3 c Graham Cracker Crumbs
    1/3 c Sugar
    1/4 c Unsweetened Cocoa Powder
    1/3 c Butter
    2 c Semisweet chocolate mini chips
    3 pk Cream Cheese, softened (8 oz Each)
    1 cn Sweetened condensed milk (14 oz can)
    3 Eggs
    2 ts Vanilla Extract

    Combine the graham cracker crumbs, sugar, cocoa powder and butter until well blended. Press even amounts of the mixture onto the bottoms of lightly buttered mini muffin tins. Melt one cup of the chips and set aside to cool. In a mixer, beat the cheese until fluffy. Gradually beat in the condensed milk and melted chocolate and stir until smooth. Add the eggs and vanilla and mix in thoroughly. Spoon the batter into the prepared cups. Top with remaining chips. Bake in preheated 300 degree oven for about 15 to 20 minutes or until set. Let cool and refrigerate.

    -Brandy G

  3. thanks, those both look great! and peanuts are fine, just not all the other kinds :)

  4. Cinnamon Roll Sugar Cookies;

    2 Cups sugar
    1 Cup butter, softened
    3 eggs
    1 teaspoon vanilla
    1 Cup sour cream
    6 Cups flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/4 teaspoon salt

    12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
    1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
    1 1/2 Tablespoons ground cinnamon, divided

    8 oz softened cream cheese
    1/2 Cup powdered sugar
    2-4 Tablespoons milk, to thin icing

    1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

    2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

    3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

    4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

    Makes at least 6 dozen.

    They sound and look amazing!
    -Ashwee P.

  5. I want some free cookies! pleeease! haha

  6. New York Cheesecake Squares

    1-1/4 cups Honey Maid Graham Crumbs
    1/4 cup butter, melted 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
    1 cup sugar
    3 Tbsp. flour
    1 Tbsp. vanilla
    1 cup sour cream
    4 eggs
    1 can (540 mL) cherry pie filling

    1. HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs and butter; press firmly onto bottom of prepared pan.

    2.BEAT cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

    3.3BAKE 40 to 45 min. or until centre is almost set. Cool. Refrigerate 4 hours. Remove cheesecake from pan using foil handles. Top with pie filling before serving.

  7. I love this recipe:

    So yummy.

  8. White chocolate coconut cookies.


    zekks at yahoo dot com



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