The Gadawski’s Crew and the Fluffy Puffy Butterscotch Cookies

Well folks this is it… the last official post for the blog, at least in this format. I might still bake some cookies here and there and place the recipe on the blog but I’m not sure yet. The problem there is since I won’t be sending the cookies to people then they will stay at my house AND I will eat them AND I will gain the 30 pounds (yay me!!!) I’ve lost so far. Anyway…………………………………………………

I thought that the random generator picked quite an appropriate person for the first blog and it has worked its magic again for the last one. The crew at Gadawski’s is family to me, both literally and figuratively. There is absolutely no way I could list what I love about every person there so I’m going to try and do it by sections. First we have the bar. Everyone in the bar is always entertained, although I’m not sure if it is actually from the jokes or just because the drinks are really strong. Then we have the dining room. We may be bitching about you the second we get in the kitchen, but there is always a smile on our faces when we get to the table hahaha. And last but most definitely not least is the kitchen. They are probably the craziest of us all. You can always count on them for some good music and crazy conversations. Regardless of what section you belong to, or if you are a crossover (and if you are then all above descriptions apply to you)… I love you all!!!! I hope you enjoy the yummy cookies!!!!


Fluffy Puffy Butterscotch Cookies
Makes about 4 1/2 dozen cookies

Ingredients:
• 1 cup Butter, Softened
• ¾ cups Brown Sugar
• ¾ cups White Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 package (3.4 Oz. Size) Instant Butterscotch Pudding Mix
• ½ teaspoons Salt
• 1 Tablespoon Baking Soda
• 2-½ cups Flour
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Butterscotch Chips

Directions:
In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in vanilla and pudding mix.
In a small bowl, whisk together salt, baking soda, and flour. Add dry ingredients to the creamed mixture and fold in chocolate and butterscotch chips.
Scoop by rounded tablespoonfuls onto a baking sheet lined with parchment paper.
Bake at 350ºF for 4-5 minutes, rotate pan and bake another 4-5 minutes. The cookies will look golden but still might look a little soft in the middle. This is fine!
Allow cookies to set on the cookie sheet about 2 minutes before transferring to a cooling rack.

Rob & Val and the Lemon Blueberry Cheesecake Cookies

Rob & Val Nugent are my cousins, well technically Rob is my cousin and Val is my cousin-in-law but I don't like that in-law stuff- we are all family... anyway I guess I just felt the I needed to make the distinction that they were not related before they were married hahaha. Rob and Val met at Canisius College and fell madly in love. Whenever you are with them you can just tell that they were meant to be together, they compliment each other so well. A couple years ago I was lucky enough to be one of the guests at their wedding... and it was hands down the BEST WEDDING EVER!!! I am not exaggerating and every person at that wedding would agree! We all had sooooooooooo much fun and no wedding before or since then has compared to it. Thanks Rob and Val for one of the most amazing nights ever!!! Now they have a home in Tonawanda and are both doing very well in their careers. Val works at Canisius as an admissions counselor and Rob is a Sabres "business pimp" aka an account executive. I really like visiting Rob at work!!!! Rob and Val are also amazing parents to their three children Lola, Rocco, and Wilson (dog, cat, and cat) ;) and I know when they decide to make their family even larger they will be amazing parents then too!!!! As for now they can sit back and enjoy some hopefully delicious cookies.

Lemon Blueberry Cheesecake Cookies
Makes about 3 dozen cookies

Ingredients:
1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes

Directions:
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

***I would probably change 1 cup blueberries to 1 1/2 cup blueberries, just seems like there are not enough blueberries per cookie... oh and in typical Laura fashion I made the cookies a little on the bigger side so I ended up with about 26 not 36***

Hyde Park and the Peanut Butter Pudding Cookies

Since I moved back to the East Coast, Hyde Park has been my home for three out of the four years I have been teaching in Niagara Falls. So when it came down to deciding who would be on the list for the cookie blog there was no question that Hyde Park had to be on there. I have had the privilege of working, either directly or indirectly, with some amazing people and I have learned a lot from them. Obviously this post would turn into a seven part series if I tried to list everyone and what they mean to me so I’ll just say this… I’ve laughed here, I’ve cried here, I may have raised my voice once or twice here, but I also always knew that I was supported and cared for here. I cannot tell you how much that has meant to me, especially throughout the last several months. While I am unsure of where I will be in the fall a part of me will always be at Hyde Park (although I am really hoping that the rest of me will be there with it)!!! So thank you Hyde Park for being “A Great Place to Learn and Grow” for me!!! On that note, enjoy the delicious cookies!


Peanut Butter Pudding Cookies
Makes about 36 cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box instant vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces

Instructions

In a bowl combine the flour, baking soda, salt, and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips and reeses by hand.

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container.

***The orginial recipe called for 1 cup of dried banana chips as well, however, I thought they would be ruining a good thing so I left them out. If you want to add them just put them in at the same time as the chocolate chips and reeses pieces.***

The 919 Girls and the Banana Bread Snickerdoodle Cookies

During my last few months in Salt Lake I made a huge move, from the upstairs apartment (The HOGL) all the way downstairs to 919. I was lucky enough to move in with four amazing women- Brit, McCall, Aftony, and of course Mel-Mel.  The space was a little cramped but the rent was cheap and the entertainment was non-stop!!!  There always seemed to be a revolving door of guests so it was rarely only the five of us, more like nine or ten of us, but that was because these girls were just so awesome that no one could stay away from them. We had some really good times, and in order to not make this post into a ten chapter book, I am just going to list some of them and hope it will bring back some good memories for the 919 girls. So anyway, here I go (in no particular order): friends’ marathons, video games- carnival games, guitar hero, and that damn monkey bubble game hahaha, someone always sleeping on that green couch, dead fish, mad hatter parties, and just knowing that we were all ALWAYS there for one another no matter what!!! That was such a fun time in my life and I wouldn’t change it for the world! I love and miss those girls more than words can say so I am hoping these cookies can say it for me!!! XOXOXOXO

Banana Bread Snickerdoodle Cookies

Yield – Over 4 dozen cookies

For the cookies:

• 3 3/4 cups all-purpose flour, using a spoon to lightly scoop the flour into the measuring cup
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 ¼ teaspoon ground cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. ground cloves
• LARGE pinch of freshly grated nutmeg
• 3 medium sized very ripe bananas, peeled and sliced
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons banana syrup (from reduced banana juice)

For the spiced sugar:

• 1/2 cup light brown sugar
• 1 ½ teaspoon ground cinnamon

1. In a medium bowl, whisk together flour, baking powder, salt, spices and set aside. Place sliced bananas in a microwave safe bowl. Cover the bowl with plastic wrap and make several slits in the wrap. This will act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 2-3 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and drain, stirring and mashing the bananas to release the liquid. You are going to end up with a bit less than ½ cup of liquid, and about ¾ cup of banana puree. Transfer the banana puree to a small bowl and set aside.
2. Transfer the reserved banana liquid to a small saucepan and place over medium-high heat. Cook until the liquid is syrupy and reduced to about 1 oz, (2 tablespoons), about 3-4 minutes. Remove the pan from the heat and allow the liquid to cool.
3. In a bowl of an electric mixer set on medium high speed, cream the butter until fluffy, about 2 minutes. Add sugars and the banana puree and mix until well combined. Add the egg, vanilla extract and banana syrup, scraping down sides of the bowl to incorporate the ingredients well. Reduce the mixer speed to low and add flour mixture to the wet ingredients about one cup at a time. Mix just until incorporated. Cover dough with plastic wrap and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a small bowl, mix cinnamon and brown sugar. It’s going to look a bit clumpy, but that’s the nature of brown sugar. Don’t sweat it.
5. Remove cookie dough from refrigerator, and using a small cookie scoop (1 teaspoon) or a small spoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar making sure the dough balls are well coated. Place sugar coated dough balls 2 inches apart on the prepared baking sheets. Use a glass with a flat bottom to flatten the balls. If desired, sprinkle additional sugar on the flattened cookies.
6. Bake the cookies for 10 to 14 minutes, or until they are slightly firm to the touch. If you pick up a cookie you will notice some caramelized brown sugar in the bottom. Resist the urge to eat a hot cookie. I didn’t and I burned my tongue. Allow cookies to cool on baking sheets for about 5 minutes, and then move them to a wire rack to cool completely. Now eat one…

***Some Important Notes***

1.  After buying fresh nutmeg I realized I didn't have a grater (and was kind of nervous about the whole grating nutmeg process) so I used 1/8 tsp of ground nutmeg. Hopefully it works ok.

2. After taking the bananas out of the microwave and trying to mash/liquify them through a strainer, there was no banana "liquid". Who knows maybe I'm not strong enough but regardless I therefore skipped the second step, put the puree when indicated in the recipe, and skipped the adding any banana syrup stuff since my weak little arms couldn't produce any.

3. This is the first time I made some changes on my own, not by someone else's suggestion, so here's hoping they don't turn out like shit... Yay, they didn't, as per my taste-testers review!!!

Linds’ and the Applesauce with Caramel Frosting Cookies

Linds and I met in middle school on the Navigators Team and quickly became friends. We didn’t stay as close for the rest of middle school as we were on different teams and then in different schools, but we got back together in high school. Linds and I had a lot of the same interests/classes in high school… we did band (until I learned how much I sucked and then quit), we played sports (not the same ones but we still rocked at them), we were math dorks (we even were part of the Math Club), and we had a lot of the same friends. So needless to say we got to see a lot of each other during high school. We kept in touch during college mainly on weekends home/going to Canada, when I “luckily” got to be the DD. I have to admit though, those did make for some interesting/funny nights!!! Once I moved away Linds even came to Utah a couple of times for vacation. Unfortunately I didn’t actually get to see her while she was there but hey at least we were in the same state haha. Anyway, now we are both back in the WNY area and are able to catch up and see one another once in a while, although probably not as often as either of us would like. Maybe soon we can take another little road trip down to DC, we definitely had some good talks the last time.  Until then (or the next time I get to see her) hopefully Linds will enjoy these yummy cookies!!!


Applesauce Cookies with Carmel Frosting
Makes about 3 dozen cookies

Cookie Ingredients:
1 cup sugar
½ cup butter
1 egg
1 cup applesauce
2 cups flour
1tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp cloves

Frosting Ingredients:
3 Tbs Butter
¼ cup heavy cream
½ cup brown sugar
1 tsp vanilla
1 cup powdered sugar

For the Cookies:
1. Preheat oven to 375.
2. Mix the sugar, egg, and butter in a large mixing bowl.
3. Once mixture is combined mix in the apple sauce until incorporated.
4. In a separate bowl mix together the dry ingredients.
5. Incorporate the dry into the wet.
6. Scoop onto a greased cookie sheet. No need to pat down just scoop and drop.
7. Bake for 8-10 minutes.

For the Frosting:
1. Mix together the butter, brown sugar & vanilla. Once mixed slowly add in the heavy cream and mix well then by the ¼ cup add in the powdered sugar until you find it to be sweet enough. I used the entire cup of powdered sugar because I LOVE things sweet!!!

***No changes were made during the making of these cookies***

The Dunlaps and the Chewy Oatmeal Raisin Cookies

The Dunlap family, consisting of Rina, Gary, and Natalie, are seriously some of the funniest and sweetest people I have ever met. I was lucky to meet the Dunlaps through Gadawski’s Restaurant. I then had the even greater privilege of working with Rina at Niagara Street and that further cemented our friendship. Rina always always always looks out for me, whether she is trying to find a man for me, a job for me, or just a way for me to have a good time and I adore her for that. Gary is hilarious and always has a good story for us which ends up leading to Rina’s laugh. If you know Rina, you know her laugh… it is seriously the funniest and most contagious laugh ever. When we are out, whether at a restaurant or a comedy night for Gadawski’s, if Rina starts laughing the place falls silent and then starts laughing with her. And it honestly will go on for 10 minutes straight!!! And not that I saved the best for last but… yeah I kinda did… Natalie is the sweetest little girl ever. She is always complimenting people and telling them how much she loves them… who doesn’t like hearing stuff like that?!?! Natalie is very playful and will keep you entertained for hours. And she is sooooooooo smart, seriously like a little genius. It’s no surprise to me that Natalie turned out so well, she has the most amazing parents and she turned out just like them!!! I hope the Dunlap family knows how much they mean to me and that they enjoy these delicious cookies!!!


Chewy Oatmeal Raisin Cookies

Ingredients:
2cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted (1½ sticks)
1 cup packed brown sugar
½ cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 ½ cups old-fashioned oats
1 heaping cup raisins
½ cup chopped walnuts or pecans (optional)

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!

Melt butter and let cool slightly.

Mix flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.

Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

*** Didn't make any changes... Made a little over a dozen large cookies***

Pat and the Bacon Chocolate Chip Cookies

Pat is a dear cousin of mine who, like some other family members, has moved clear across the country. He moved to sunny CA to attend USC for a Master’s Degree in Public Health. He is actually graduating this week but planning on staying in CA and taking the MCAT in August. Then as they say, “the world is his oyster” (by the way I don’t get that saying… I wonder if it’s because I’ve never had one… haha just kidding).  When Pat is not “hitting the books” (hmmm let’s see how many clichés I can use in one blog) he knows how thoroughly enjoy his down time. Pat is a man’s man and likes his sports and video games. He especially likes Notre Dame Football (yes he’s a Gadawski) and Sabres hockey. And I’ve heard he plays a pretty sick game of golf.  From what I can gather from Facebook, he seems to really be adjusting well to the fun and exciting California lifestyle. I think his favorite foods have gone from wings and pierogis to wheat grass and sushi.  Regardless of his current eating habits Pat is really an amazing guy and we REALLY miss him back here in WNY. Hopefully he will take a few days off from studying and come home and visit us all, or even just come here and study (hint hint PAT)!!! Anyway, in an attempt to break his healthy eating and because it seems like such a manly cookie… I decided to make him Bacon Chocolate Chip Cookies. Here’s hoping the bacon/chocolate mix is as good as people have been claiming lately. More importantly, here’s hoping that Pat likes them. Enjoy Pat and come home soon!!!!

Bacon Chocolate Chip Cookie Recipe adapted from nytimes.com
yield: 9 large cookies

Ingredients:

1 3/4 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons butter at room temperature
1/2 cup plus 1 tablespoon sugar
1/2 cup plus 2 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dark chocolate, chopped
8 slices of bacon, finely chopped then pan-fried until crispy and drained on paper towels
Sea salt

Instructions:

Sift the flour, baking soda and powder into a bowl and set aside. Cream the butter and sugars until light and fluffy. Add the egg and mix well. Stir in the vanilla. Add the dry ingredients and mix until just combined. Drop in the chocolate and bacon and incorporate. Refrigerate for 24 to 36 hours

When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Scoop 6 3 1/2 ounce mounds of dough (the size of large golf balls) onto the baking sheet leaving ample space between cookies as they will grow quite large. Place the rest of the cookies on another sheet. Sprinkle cookies with a touch of sea salt. Bake until golden brown but still soft, 18-20 minutes. Cool on sheet for 10 minutes then move to rack to cool until you are ready to enjoy!


***One little side note... bacon grease HURTS!!!!

Cathy and the Chocolate Peppermint Patty Cookies

Cathy is one of my mom’s best friends and has since become like a mother to me. In fact she is appropriately nicknamed Mom #3. Cathy owns the Village Diner down in Youngstown and is an amazing chef (if you’ve never been there before you NEED to go… especially for breakfast). Since she is such a great chef I have to admit I am a little worried about baking for her, but I couldn’t leave her off the list. Anyway, besides being such a great chef, she is an amazing mother, friend, and grandma. I know that I have turned to her countless times for advice and she has never let me down. More importantly Cathy is always there for my mom and I appreciate that more than words can express!!! Cathy likes to travel and now makes sure that my mommy does some traveling too. They have been to the Caribbean, Arizona, and Florida together and I am sure there is more traveling planned for the future. Maybe one of these times they will actually let me come too!!! Well I hope she likes these cookies but I have to explain them a little bit first. I heard through the grapevine that Cathy would like chocolatey/minty cookies so I began to search for a recipe. Unfortunately, most of the recipes were almost exactly like a batch I had made in December and I couldn’t bear to make a repeat batch. Eventually I found a recipe that was different enough but this one called for a boxed cake mix. I know what you’re thinking, because I’m thinking it too, IT’S CHEATING!!! I am making myself feel a little better by rationalizing that I am still forming the cookies and putting stuff inside of it so it’s not as much cheating. Anyway, I feel bad but not bad enough to search for another recipe. Enjoy Cathy!!!

Chocolate Peppermint Patty Cookies
Makes 18 Cookies

Ingredients

• 1 box devil's food cake mix
• 2 eggs
• 1/3 cup canola oil
• 18 peppermint patties (the small ones)
• powdered sugar, for sprinkling

Instructions

1. Beat together the cake mix, eggs, and oil until well combined and a sticky dough forms.
2. Place dough in the fridge for 20 minutes to chill. If you skip this step, the dough will be very hard to work with, but if you're in a hurry just make sure your hands are cold by running them under cold water after you shape each cookie.
3. Grab a golf ball sized ball of dough, roll into a ball, and flatten it into a disc. Place a peppermint patty in the center and bring the excess dough up and around the patty to cover it.
4. Repeat with remaining dough and place on a parchment lined cookie sheet 2 inches apart from each other.
5. Bake in a 350 degree oven for 9 minutes.
6. Remove from oven and sprinkle on powdered sugar.
7. Cool on a wire rack.

The Cubbies and the Oreo Pudding Cookies

There’s nothing like shoving about ten people into a space that should fit about five people to make everyone feel really really close (both literally and figuratively). But that’s what happened when I worked at Niagara Street and I LOVED IT!!! Sarah, Tracy, Christina, Miquel, Phil, Dee, Jim, Marie (and sometimes Joe), occasionally Maria, and myself all shared what at times felt like a clown car. But I seriously had some of the best times in that cubby area. From stealing candy from Dee, to sitting under Tracy’s desk, to trying to navigate between the chairs from one end of the room to the other, to enjoying some Pandora music (when Phil could actually get a signal), to actually trying to get a little work done, and last but DEFINITELY not least the constant buzzing sound that we all became immune to but seemed to bother everyone else. Unfortunately we are not all together still, I believe Sarah has a new office, Dee has a new room, Christina is working at the High School, and I am at Hyde Park. I think most of them are still in the cubbies though. Regardless of where we are most of us still keep in touch. And more importantly nothing can take away the memories I have of the cubbies. I miss everyone dearly and hope that these cookies will remind them each of how much they mean to me!!! Love you fellow cubby dwellers!!!!  


Oreo Pudding Cookies                  
Makes two dozen

Ingredients:
1 cup butter, room temperature 
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips  

Directions: Preheat oven to 350 degrees. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

***No changes, however, after doubling the recipe it made more like 5 dozen cookies not 4 dozen***

Emily & Reid and the Mocha Swirl Cookies

I have known Emily for a verrrrrrrrrrrrry long time. Like 20 years long. We met way back in elementary school, ah good old Harry F. Abate. Anyway, I will admit that we weren’t always the closest of friends back then but we are now and that’s what really matters!!! Emily has an amazingly creative and artistic soul and if you are lucky then you might just get to see one of her many artistic outlets. Some of these outlets include painting (on doors that magically go missing), photography (of just about anything but usually of her beautiful nieces), knitting/sewing (blankets, hats, costumes, etc.) and interior design (see Jenn & Paul’s apartment… and hopefully my house someday). But I have to say that Emily is most artistic when it comes to the human canvas. Not only does Emily always have beautiful hair, makeup, and clothing herself but she has the amazing ability to make other people look and feel beautiful too. Whenever I need to look nice I go see her. I have never received more compliments than whenever Emily has worked her magic on me. She is truly an amazing artist and an amazing friend, and I am so happy that we have become close again!!! Now I can’t leave Reid out nor would I want to. Reid is such a genuinely caring and kind man. And I really enjoy when we are all able to hang out with each other. Oh yeah and did I mention that he is a rockstar… like a certified travel-around-the-world-on-tour- rockstar?!?! No??? Well he is… and it’s pretty freakin’ cool!!! Well I hope that the artist and the rockstar like these cookies and know how much they both mean to me!!!

Mocha Swirl Cookies
Yield: 40 cookies
Ingredients:
3 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. pure vanilla extract
1 1/2 tsp instant coffee
2 oz. Dark chocolate, melted and cooled slightly

Directions:
1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. In the bowl of a mixer fitted with paddle attachment, beat butter until creamy.
3. Gradually add sugar to butter while mixer is running.
4. Add egg and vanilla, beat well. Scrape down sides and bottom of bowl and mix again until incorporated.
5. With mixer on low speed, gradually add in flour mixture until just combined.
6. Remove dough from mixer and divide into two even portions. Dough should not be sticky.
7. Return half of the dough to the mixer and add the instant coffee. Mix until combined and dough is speckled with coffee granules. Use finely powdered instant coffee like Starbucks' VIA, or you may choose to grind standard instant coffee finer in a food processor. Espresso powder would also work well in this recipe. Remove coffee dough from mixer.
8. Return the other half of dough to the mixer and add the melted chocolate. Mix until well combined.
9. Roll out each dough separately between two sheets of wax paper - approximately 1/4" thick. Each piece should be a 9 x14" rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
10. When dough is thoroughly chilled, top chocolate dough with coffee dough. Gently press together the two dough pieces using a rolling pin.
11. Let dough stand at room temperature until malleable.
12. Use a knife to even one side (down the 14" length) of the dough. This gives you a nice even start for the spiral.
13. Roll dough tightly, jelly-roll fashion, using the wax paper to guide the dough. The chocolate portion of dough usually tears a little when rolling. When this happens - STOP- and pinch the dough back together before you continue to roll. Remember, this is not a race to see how fast you can roll the dough. Do this slowly and deliberately.
14. Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it doesn't become flat on one side.
15. Heat oven to 350 degrees and line two baking sheets with parchment paper.
16. Remove dough from refrigerator, uncover and slice in half with a sharp knife. Place half of dough back in the refrigerator to keep cold.
17. Cut dough into 1/4" rounds.
18. Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
19. Repeat with remaining dough.

***No Changes Were Made***

The Fooks and the Brown Butter Banana Bread Cookies with Brown Butter Icing

The Fooks (pronounced f-ō-k-s) are seriously some of the best people I know. Jules, Eric, and Claire-Bear are the cutest little family, although they are definitely not little in the height department. I am almost positive that Claire will be taller than me by the time she is two. Anyway, I had the privilege of meeting both Jules and Eric at Geneseo. Jules was one of the girls who I ended up moving in with my sophomore year. I guess that we kind of liked each other because we decided to live together for the next three years. It’s kind of hard to put into words just how amazing she is but I am going to try. Jules has always been my go to girl. I am serious, absolutely any problem I have I know I can turn to her. She’s probably the most logical person in our group but it’s so much more than that, so is sooooooo nurturing, caring, smart, and always always makes me feel better. She puts my mind at ease and helps me to realize that everything will be ok. I honestly don’t know what I’d do without her. To quote one of our favorite songs “… these seven words I swear to you… I will be-e there for you!!!” I know she always will be for me and I hope she knows I will be for her too!!!!!!!! Ok, now as I mentioned before there are three people in this family so I suppose I should mention Eric and Claire too… just kidding of course I would mention them, I love them! Like I said before I also met Eric in college. Through a little luck of internet browsing and science dorkiness, Eric was introduced into our wonderful circle of friends. We liked him so much that we didn’t let him back out. While I can’t always understand when they start talking science, once I bring up the Yankees or some other sports then Eric and I can’t be stopped. There is one other subject that we like to talk about a lot too, Claire. She’s just so darn cute it’s hard not to talk about her. I am sure her parents wouldn’t mind me saying that she is probably the cutest one in the family. Besides being cute she’s such a friendly and smart baby. I’m so excited that I’ll be around to watch as she grows up and turns into a rocket-scientist runway model! Well these are the amazing Fooks, oh and of course Murph the dog too, and I hope they enjoy what I hope are some pretty amazing cookies!!!!


Brown Butter Banana Bread Cookies with Brown Butter Icing

Ingredients (makes 30 cookies)
•1/2 cup butter
•1 cup sugar
•1 egg
•1 cup mashed bananas (about 3 small bananas)
•1 teaspoon vanilla extract
•1 teaspoon baking soda
•2 cups of flour
•pinch of salt
•1/2 teaspoon cinnamon
•1/2 teaspoon nutmeg
•1/2 teaspoon cloves

For the icing:
•1/4 cup butter
•1/2 cup powdered sugar

Instructions
1. Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. When the butter is completely melted, swirl the skillet until the butter becomes a light caramel brown color, about 3-4 minutes. Immediately remove the skillet from the heat, and pour into a mixing bowl.

2. Add the sugar to the brown butter and mix on low speed to start, then increase the speed and beat for one minute. (Mixture will not be light and fluffy.) Add in egg, and mix. Stir together mashed banana with baking soda and let sit for 2 minutes. Add mashed banana and vanilla to the bowl and mix.

3. In a separate bowl, combine flour, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients in three batches, mixing just until combined before adding the next batch.

4. Drop batter onto a parchment paper lined, or non-stick sprayed, baking sheet and bake for 8-10 minutes, or until cookies are golden brown around the edges. Let cool on baking sheet for 5 minutes, then move to a cooling rack to cool completely.

For the icing:

1. Follow the directions for browning the butter in step 1. Whisk in powdered sugar, and drizzle icing over cooled cookies. Store cookies in an airtight container.

***No changes were made during the making of these cookies***

Jimmy Majka and the S’mores Thumbprint Cookies

So I know I usually start off by introducing the person(s) and all of the fun little nicknames that they have but I guess when it came to Jimmy we, or maybe just I, weren’t too creative in that area. I’ve always either called him Jimmy or Majka. Now I am not saying that there aren’t other nicknames out there for him, I am just saying that I don’t have a clue what they are. Anyway, Jimmy and I became friends in middle school and have remained good friends ever since. Although we don’t hang out all the time, when we do it’s ALWAYS a good time. Jimmy is absolutely hilarious and is hands down the best STORY-TELLER I have ever met!!! He tells this one story about a knife chase that always gets the crowd laughing. Although Jimmy can always make me laugh, he is also someone I know I can turn to when things aren’t so funny. He is so kind and caring and thoughtful and really just an amazing man! Maria, his wonderfully fun girlfriend, is one lucky woman (and we have been lucky in getting to know her too)!!! So I hope that these cookies bring Jimmy some happiness on what will end up being the first of many sad days this season… poor Red Sox fan.

S’mores Thumbprint Cookies

Ingredients
COOKIES:
3/4 c butter, room temperature
3/4 c confectioners' sugar
1 lg egg, seperated
1 1/2 c all purpose flour
1/4 tsp salt
3/4 c graham crackers, crushed

FILLING:
1 1/4 c chocolate chips
2 c mini marshmallows

DIRECTIONS:
1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside.

2. Combine butter & powdered sugar in large bowl; beat at medium speed until creamy. Add egg yolk & vanilla; continue beating until well mixed. Reduce speed to low; add flour & salt. Beat until well mixed.

3. Place egg white into small bowl; lightly beat with wire whisk. Place graham cracker crumbs into another small bowl. Shape dough into 1" balls. (Dough may be soft.) Dip balls into egg white; roll in graham cracker crumbs. Reshape balls, if necessary. Place 1" apart onto prepared cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake for 9 - 10 minutes or until edges just begin to brown.

4. Immediately place 4 - 5 chocolate chips & 3 mini marshmallows in each indentation. Return to oven; continue baking for 3 - 4 minutes or until chocolate is melted & marshmallows are puffed. Remove to wire cooling racks. Melt remaining chocolate chips & drizzle over cookies.

***CHANGE to this recipe... as you will note in step two it says to add vanilla HOWEVER there was no vanilla listed in the ingredients so I went with the standard baking amount and used 1 teaspoon of vanilla***

Ed & Irene and The Peanut Butter, M&M, and Marshmallow Cookies

Ed and Irene are my step-grandparents and are two of the hardest working people I have ever met. They are the owners of the famous Gadawski's restaurant (if you have never been then you DEFINITELY need to go... like now!!!). Ed is 91 and still bartenders during the day. Irene is 85 and only within the last few years has "stopped working". She still comes down to help out in the kitchen or helps out from upstairs too. Besides being hardworking, they are kind and caring and are all about family. It is always fun to get together with the Gadawskis!!! I hope these cookies find them well and that they know that the came from my heart!!!


Peanut Butter M&M Marshmallow Cookies
adapted from: Sweet Treats & More

1/2 c. butter flavored Crisco
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
2 Tbl. milk
1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
3/4 c. M&M's
3/4 c. mini marshmallows


Preheat oven to 350 degrees. In a medium bowl combine flour, salt and baking soda; set aside. In the bowl of a stand mixer, beat shortening until smooth. Beat in the peanut butter and both sugars and beat until light and fluffy. Add egg, vanilla and milk and beat until smooth. Slowly add dry ingredients. Gently stir in M&M's and marshmallows. Place rounded tablespoons of cookie dough onto baking sheets lined with parchment paper. Bake for 8-9 minutes. Let cool for a few minutes before moving to a cooling rack.

***Change***
1. I used butter instead of Crisco.

Jilly-Bean (& Blake) and the Pumpkin Snickerdoodles

Much like the star of the previous post Jill, aka Jilly-Bean, aka Carney, was a roommate from college. Jill lived across the hall from our suite during our sophomore year. Then she saw how much fun we were and she quickly decided to live with us for the next two years. Jill (and Julie) were the “chemistry nerds” in our suite and they could often be found out in the quad-room studying for organic chemistry. I can still picture the molecules (or whatever they were called) drawn on the board. When she wasn’t being a science nerd then you could find her: eating (and never gaining a pound), playing euchre, in a history class, cuddling with me (as both of our boyfriends were not at school with us), watching Billy Madison, golfing, at study group, or enjoying a beverage or two (possibly the different colored Hawaiian Punches). Since college Jill has moved down South and is now married to a wonderful man named Blake. I’ve only met Blake once but in that short amount of time I could tell how much they loved each other and how happy he makes her, so that makes him a wonderful man in my book. Jill also just finished her Master’s Degree while working and still finding time to kick some ass on the golf course. I can’t even begin to explain how much I miss her. I hate how the warm weather and the year round golf (and probably Blake too) have captured her heart so that she will probably never move back here. But I know that she is happy and that’s really all that matters. So I hope these cookies reach her (and Blake) and remind her of all the fun times we had and hope much I love her!!!!!


Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies

Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

***No Changes***

The Kennedy Family & The White Chocolate Cinnamon Toast Crunchers

Jessica Kennedy, aka Jess, aka Kipp, aka Kipper, is one of my roommates from college, well kinda. Let me explain, it was not like Jess didn’t leagally reside in out suite, it was just that she was hardly ever there. Jess is your quintessential over-achiever! If I can remember correctly she was: in one of the singing groups, played soccer, played broomball, a building rep for something, double-majored, and volunteered for tons of other things that I am sure I’m forgetting. She’s pretty freakin’ amazing!!! After college Jess remained in Rochester where she met her husband Mike. Although I do not know Mike as well as I’d like to, I do know that he is a great guy, husband, and father. Jess and Mike have a son Carter who is absolutely adorable and one of Ella’s (my niece) favorite friends!!! They are really a wonderful family and hopefully Ella and I can see more of them this summer! So Jess take a minute to stop the 5,000 things you are doing and enjoy a few cookies!!!


White Chocolate Cinnamon Toast Crunchers
Makes 3 Dozen Cookies

Ingredients
2 Sticks Softened Butter
1 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
2 Large Eggs
1 Tablespoon Real Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Cup Cinnamon Toast Crunch Cereal, Slightly Crushed Up
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Bag White Chocolate Chips

Directions
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.
2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.

*** No changes***

Jenn & Paul & The Chocolate & Peanut Butter Chip Pretzel Cookies

Jenn, or Jenny as Ella gets to luckily call her, is a friend all the way from elementary school. I actually calculated it and we have known each other for 20 FREAKIN’ years. That’s right, we’re old, the only nice thing is…… SHE’S OLDER!!!!!! Jenn, aka Jenny, aka Dr. Glose, is not only my optometrist she is my: psychiatrist, life coach, general physician, go-to-babysitter, confidant, problem solver, partner in crime, and seriously one of my best friends. I tell her this all the time and genuinely mean it; I don’t know what I’d do without her!!! Now, I can’t leave out Paul, nor would I want to. I met Paul in high school when Jenn and I went into music for less (that was the store right?) to check him out. We even had a nickname for him “blue cd” - because of his blue eyes. Since meeting Paul he has become a close friend and someone I know I can trust for some good advice, some good laughs, and definitely some good food. Now I am not exactly sure of these cookies but Jenn isn’t much of a sweets person so I tried to pick something that was salty/sweet, here’s hoping they turn out ok. And here’s hoping they both know how much they mean to me!!!
 
Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies
 
Ingredients:
1 1/2 cups of flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar 1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt
 
Directions: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

*** I did not change any part of this recipe***

The Richardsons and the Soft Brown Sugar Cookies

The Richardson family consists of 4 members, two of which are incredibly adorable. Sorry Mary Kate and Steve but the adorable ones are Quinn and Connor. Mary Kate is my stepsister and we have known each other most of our lives, even before we were related we were dancing together at Miss Bev’s. I always felt really close to Mary Kate. It’s hard for me to call her Mary Kate because for sooooo long she was Katie to me, but I guess Mary Kate just sounds more grown-up now or something haha. Anyway, I think part of the reason I felt so close to Mary Kate was she was the closest in age to me and we also went to the same college- yeah Geneseo!!! Since college she moved out to California where she met her awesome husband Steve. They now live near Seattle with the amazing sons- Quinn who is 3.5 years old and Connor who just turned 1 year old. I have yet to meet Connor but through Mary Kate’s amazing photography skills I feel like I already know him, and I have had a chance to meet Quinn but really have been able to watch him grow through the wonderful pictures. Well hopefully that can change and they can either make a visit home this year or I can make a trip out there. I mean the train ride is probably only like 3 days right?!?!?! Until then I hope these cookies find the Richardson family well and that they show how much I love and miss them all!!!


Soft Brown Sugar Cookies-these will MELT in your mouth!

Ingredients:

2/3 c. butter, softened

1-1/2 c. brown sugar, packed

2 eggs

1 t. vanilla extract

2-1/2 c. all-purpose flour

1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. sour cream

Directions:

Blend together butter and brown sugar.  Add eggs, one at a time; blend well.  Add vanilla; beat until light.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add flour mixture to butter mixture alternately with sour cream; mix well.  Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets.  Bake at 350 degrees for 8 minutes.  Remove to a wire rack; cool.  Frost with Browned Butter Frosting.  Makes 2 dozen


Browned Butter Frosting

1/4 c. butter

1-1/2 c. powdered sugar

2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden.  Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.


I did not change a thing to this recipe!!!! And it wouldn't let me copy the link for some reason but the recipe can be found on pinterest.

The Nicholsons and Caramel Apple Cider Cookies

The Nicholsons, better known as Kecia, Corey, and the Bear (Barrett) are some of my closest friends and often provide me with a place of refuge when I need to escape NF. I met Kecia at the end of my freshman year of college when her, I, and four other girls decided to become roommates for the following year. I am sure that going into it they all thought I would be the quiet no-fun roommate, and I bet sometimes they wish it would've turned out that way, but nonetheless they forever became stuck with the real me. We stayed roommates for the next two years, it would have been three but she is a year older than us and graduated first. Although we have not remained roommates we have remained really really close friends and I am so thankful for that!!! I met Corey through Kecia as they were dating while we were in college. I have to admit some of the girliest moments I had in college were with Corey- watching The Wedding Planner and watching/learning figure skating moves like the triple sawcow (I am sure the spelling is wayyyy off there- but I bet Corey would know how to spell it)!!! All kidding aside some of my fondest, happiest, funnest, saddest, funniest, hardest, scariest, best memories have either been with them or they have helped me through them. I honestly do not know what I would do without them and (MOST OF) their advice. Corey can throw some insane ass advice out there- but I have to admit there are sometimes I have even listened to that advice. Now not to leave out the Bear but he just happen to come along much later in the picture. He is an adorable boy and I was lucky enough to have him as my new years eve date for two years in a row!!! And when he becomes a rockstar someday I hope he remembers his first date!!! I hope that they all enjoy these cookies and I hope to make it out to Rochester to visit again soon.

CARAMEL APPLE CIDER COOKIES
http://www.chef-in-training.com/ February 24, 2012 Blog
Makes 51 cookies.

1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.

In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Then place on a wire cooling rack to cool thoroughly.

Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.

Also, if caramel hardens after cookies have sat for a while, microwave them for a few second and the caramel will melt perfectly again!

The Gees (Scott) and the Gluten-Free Uncle Mac's Peanut Butter and Jelly Cookies

You may remember a prior blog about a Gee family but don’t be alarmed this is not the same family, no one is getting a second batch of cookies. (At least I have not been bribed well enough to do so yet, hint hint wink wink). Anyway, this Gee family consists of two parents, Scott and Sharon, and six, yes SIX, men (it’s hard not to write boys here, but really none of them are boys anymore)- Derek, Chad, Kurt (you’ve already heard enough about him lol), Karl, Brig, and Gabe. I know I have said this before but if I were to actually write about each person and all the memories we have had together it would take like 25 pages. So I am going to attempt keep this short and sweet. The Gees are truly like a second family to me, I was welcomed in as a daughter and sister right from the start (many many many years ago). We have gone through/done so many things together that it is hard to list them all so here are just a few of my favorites: Vermont, D.C., listening to Karl sing across the hall, Gabe and his red footie pajamas, playing Pajama Sam with Brig, video games with Chad, Derek’s AMAZING photography, Scott’s hilarious jokes, and Sharon’s nurturing love and advice. But I think my favorite times/memories were just Sunday afternoons at the Gee’s house. We would have dinner and just hang out all day and it was honestly some of the best times (not to mention the best food) I’ve ever had. Although I do not get to see them as often as I’d like (and that is my own fault) I still love them all very very very much. Here’s hoping they enjoy the cookies!!!

Uncle Mac's Peanut Butter and Jelly Cookies
By: EHATH 
"Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed."

Original Recipe Yield 12 cookies

Ingredients
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons fruit preserves, any flavor

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together peanut butter, sugar, egg, and vanilla until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.
3. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the cookie sheets before transferring to wire racks to cool completely.
 
***Suggestions***
1. Double the recipe, the original is very small!!!
2. I whisked the fruit preserves to make it a little easier (runnier?) to scoop into the holes.
3. Very very lightly make the criss-cross pattern with the fork (really lightly enough that you can just barely see it).
4. Make the hole relatively shallow so that it doesn’t not allow the preserves to go through and split the cookie.

Mary Beth and the Triple Chocolate Chip Cookies

They say you can’t choose your family, but even if Mary Beth (or MB as I like to call her) wasn’t family I would choose her to be part of mine. She is hands down the most selfless person I have ever met. She is a “Niagara Catholic” mom, which means she does anything and EVERYTHING for her kids. But it doesn’t just stop there. MB is always taking care of her parents, her friends, her favorite niece (yep, that’s right I’m saying I am her favorite), and EVERYONE else. She is constantly putting the needs of everyone else before her own. So I have to say that I am beyond thrilled that someone is FINALLY taking care of her now too!!! And we will just leave that statement at that ;) Anyway, MB is amazing and anyone who knows her would say the same thing. I am beyond grateful that she is a part of my life and I honestly don’t know what I’d do without her (and yay for not having to worry about that)!!! Love you MB!!!!
 
Amena's Triple Chocolate Chip Cookies
By: Chef John 
"This recipe is very adaptable as far as what and how much you add to the basic dough. I used a normal amount of chips, but this amount can be doubled without issue. You can also toss in dried fruit and nuts fearlessly."
Original Recipe Yield 16 cookies
Ingredients
• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips
• 1/3 cup milk chocolate chips
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper.
2. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.
3. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon.
4. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
***Changes***
1. I adjusted the temperature to 350. Still baked for 10 minutes.
2. I used 1 teaspoon of vanilla instead of ½ teaspoon.
3. I accidentally used salted butter (because that’s all I had and it tasted just fine).
4. The recipe truly only made about 18 cookies, so I doubled it.
5. I put about ½ cup of each of the chocolate chips instead of 1/3 cup because really who doesn’t want more chocolate chips!!!!

The WonderWomen and the Banana Chocolate Chip Cookies

When I decided to move to Utah I went and interviewed with a bunch of different school districts. After numerous offers, I decided to take the one in Granite School District which led me to a job at Bennion Elementary. Someone from heaven must have been watching out for me when I made that decision because it was one that gave me some of the best friends I could’ve ever asked for. Some of these girls were there my first year and others came a little while after that but regardless we were instant friends and pretty much inseparable from then on. Kirner, Brooker, HaHa, Linds, Klagger, Duckey and Pom-Pom were truly my family out there and man did we live up every minute of our time together. When I think back on some of the things we did/got away with I literally have to laugh out loud. I would absolutely never be able to write about all of the things that we did so I will list just a few that hopefully will bring a smile to their faces (because they definitely do to mine). There was: movie-time Fridays, showers (bridal and baby), road trips to Seattle and NY, Mill Hollow, American Idol dinners, COUNTLESS pranks (jello, paper airplanes, stealing and hiding entire classes of kids, etc.), our “uniforms” on the last day of school, and just being with each other because it didn’t need to be a special occasion for us to have a great time!!! Although life has spread us out throughout Salt Lake City or the country (Klagger and myself) I still consider these wonderful women (hence WonderWomen) to be some of my closest friends. I hope these cookies find each of you well and are able to express how much I love and miss you all!!!

Banana Chocolate Chip Cookies
By: Evelyn Brown
"This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have."
Original Recipe Yield 3 dozen

Ingredients
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup white sugar
• 2/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed bananas
• 2 cups semisweet chocolate chips

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes.

***Changes:***
1. I used ½ Cup of White and ½ Cup of Brown Sugar instead of 1 cup of White.
2. I used Milk Chocolate Chips instead of Semisweet Chips.
3. I used only 1 teaspoon of Baking Powder instead of 2 teaspoons.
4. I used about 1 ½ Cups of Mashed Bananas instead of 1 Cup.
5. Chill the dough for about an hour so it’s easier to work with.
6. Lastly I used a cookie dough scoop and so my cookies came out a little larger, and a little less of them, then the original recipe would have.

Amy and the Armenian Honey Cake Cookies

This week the cookies are going to the “Armenian Princess” so of course I had to make her some Armenian cookies. I actually found this recipe a few weeks ago for the Armenian Christmas, celebrated on January 6th, which up until a few months ago I had no idea even existed. I have to admit I am feeling a little cheated out of 29 years of presents!!! Anyway, back to Amy the center of attention (for this blog at least haha). Amy truly is a wonderful sister and one of my best friends. Can she be a bitch? Yes. Is she ever on time? No. But would she give you the shirt off her back if you needed it? Absolutely… well as long as it wasn’t from Calvin Klein. All joking aside Amy is an extremely thoughtful and caring and smart and funny and nurturing and beautiful woman (man would I kill for someone to think we were twins now). Although I may not have always acted like it (especially in middle/high school) Amy means the world to me and I cherish every one of our memories together. I am thankful every day that she is my sister. Love you Aim-Scaim!!!!


Armenian Honey Cookies ( http://www.thearmeniankitchen.com/2010/09/armenian-honey-cakes.html )

3/4 cup butter, melted
1 cup sugar
1/4 cup honey

1/4 tsp ground cardamom  (PS- This spice is EXPENSIVE!!! Of course Amy’s recipe would call for such an expensive ingredient)

½ tsp ground ginger
1 tsp cinnamon
½ tsp salt
1 egg
2 tsp baking powder
2 cups flour
Additional sugar for rolling


1. Melt butter in a saucepan or microwave oven.
2. Place melted butter in a mixing bowl. Add remaining ingredients (except additional sugar), and mix until well blended.
3. Chill for about 30 minutes in the refrigerator.
4. Shape dough into balls about the size of a walnut.
5. Place additional sugar in a bowl. Coat each ball in sugar.
6. Place balls on a lightly greased sheet. With your fingers, gently press each cookie to slightly flatten.
7. Bake in a preheated 375ºF oven for 8 to 10 minutes.
8. Cool on wire rack. When completely cooled, store in an airtight container.

 
*** The only modifications I made to this recipe were that I used a cookie scoop instead of rolling into balls and I DID NOT press down the cookies. This made for softer and thicker cookies***

The Frasers and the Blueberry Oat Cookies

***Due to internet issues, here is last week's blog... there will be another blog later this week as well***

Let me start off by saying that I never would have gotten to where I am today if it had not been for Jim and Donna Fraser. No seriously, I really wouldn’t be here….. they are my maternal grandparents and without them, well there wouldn’t be any me hahaha!!!All joking aside they really have helped to make me the person I am today. I have definitely gotten some of my best (and maybe a couple of my worst- just kidding) traits from them. Grandpa Jim: gave me his curly hair, showed me the importance of hard work, made up a “lovely” song about me when I was a kid, and taught me some very important “facts” (bread crust makes you hair curly and alcohol puts hair on your chest). Grandma Donna: gave me her height (or lack thereof), showed me that almost anything can be cooked in the microwave, made up some imaginary friends for my sister and I to play with (I miss Mr. & Mrs. Smith), and taught me hands-down some of the funniest sayings you will ever hear (schlackdahogendo and rrrrroooooollllllllllllll it). I love my grandma and grandpa very very very much!!! I hope they take these cookies as just a small small token of my gratitude.

Blueberry Oat Cookies
By: Elaine Gelina
"It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch."
Original Recipe Yield 18 servings

Ingredients
• 1/2 cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup fresh or frozen blueberries

Directions
1. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
2. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Suggestions
- Use smaller blueberries so that they cook a little more thoroughly
- Stir in the blueberries with a wooden spoon so as to not make the blueberries bleed too much into the dough (although I kinda think blue cookies would be fun).
- Most importantly, DO NOT put the entire egg (shell and all) in the batter or you will have to start over!!!!

The Casos and Costanzos and the Chocolate Mint Candies Cookies

I am not even exactly sure when it was that the Caso’s and Costanzo’s came into my life but I know it hasn’t been the same since!!! These two wonderful families have come into Gadawski’s on Friday nights for years and years. Eventually I started to talk with them, then I started to sit and eat with them, and now I have: bought a house from one of them, had numerous parties with them, and continue to spend most of my Friday nights with them. I honestly love these two families and KNOW I would not be the same without them. Since there are about 30 (ok maybe 8, well kinda 10) people between these two families I am only going to use one word to describe each of them:

Caso Family

- Bill: Protective
- Teri: Nurturing
- Steph: Loud- sorry Steph haha
- Erica: Hilarious
- Jason (yes Jason, you are a part of the Caso Family): Quiet- perfect match for Steph haha
Costanzo Family

- Joel: Knowledgeable
- Theresa: Resilient
- Stephanie: Creative
- Joel: Persistent
- Vinny (yes Vinny, you too): Thoughtful
 

Chocolate Mint Candies Cookies
By: Jackie Schmidt 
"I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends."
Original Recipe Yield 3 to 4 dozen  

Ingredients
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages chocolate covered thin mints (approximately one per cookie)
Directions
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
 
***One baker suggested the following modifications that I tried***                                                    
1. Spray PAM on cookie sheet then wipe excess with a paper towel (this allows the middle to cook at the same rate as the sides).
2. Let cookies cool for one minute before placing Andes mint, facedown, on top of cookie. Press the mint down into the cookie. Then when the sides look shiny, but the middle still has a flat surface, take a teaspoon and lightly swirl the mint.
3. After swirling the mint, place cookies directly into fridge on tray, do not place on wire rack as that only delays the hardening of the chocolate.