Almond Raspberry Macarons


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After MANY fails of trying different macaron recipes, I was browsing pinterest today and came across a step by step page that showed you how to do everything. You do not know how many times I have tried making these before. I’d be so disappointed  when the cookie didn’t turn out and get their famous little bottom they’re known for. They were still good and I would still eat them.

The key to making macaron cookies like these is to let the batter rest before you bake them. The first batch only half of them turned out and I followed the recipe and let them sit out on the cookie sheet for 20 minutes. The second batch was more successful and the cookies all turned out! Think it was because the batter was resting while the first attempted batch of cookies were being baked in the oven. I’m definitely saving this recipe and the great part about it is that it doesn’t require the use of scale. Most macaron recipes I’ve tried, the weight was all in grams. My food scale just recently broke and that is so irritating. It won’t even work with new batteries in it. Might have to go and buy a new one.

Oh yah, I have to laugh too. The first time I made these on my page someone corrected me for the spelling of macarons. I had macaroons down and in the last issue of Food Network’s magazine there was a step by step recipe that I tried (by the way) and it didn’t work out of course. Go figure! Food Network even spelled macaron wrong on their main page. Shame on them! So happy I finally found a good macaron recipe, this recipe is a keeper for sure.

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For the rest of the recipe and step by step photos please visit!

Almond Raspberry Macarons
  • 3 Egg Whites; kept in room temperature for 24-48 hours
  • ¼ cups White Sugar
  • 2 cups Confectioners Sugar
  • 1 cup Almond Flour
  • Food Coloring; (peach or red & yellow)


Cookie Dough Balls

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Happy National Chocolate Chip Cookie Day! In honor of today, I went to the grocery store and got some chocolate chip cookies. I remember when we used to be able to go there and get cookies for less than 15 cents. Not any more. Now you have to spend almost 3.00 for a container of them. The chocolate chip cookies weren’t enough, so I decided to go home and make some chocolate chip cookie dough balls. If you’re craving just the cookie dough and are afraid to get sick from the raw eggs, this is the cookie dough for you. These came together in less than 5 minutes and it took me about another 5 minutes to roll them into a ball. Talk about cookie dough heaven!

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Deep Dish Chocolate Chip Cookie

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I must admit, I have never cooked a big ass cookie inside a cast iron skillet before. Big ass cookie is the truth too (pardon my French), I took it out of the oven and I heard my husband say Holy crap, Jenna! :) I like my chocolate chip cookies under cooked in the middle inside and somewhat chewy on the outside. This cookie does just that. I was surfing through facebook and this recipe showed up on my news feed via Cooking Channel and had me drooling. I didn’t use any caramel sauce in the middle of mine, and now I wish I would have.

The website where I got this recipe from is very inspiring. I look at their stats page of income earned and I hope to one to day have a blog like theirs.

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  • 17 tablespoons butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons real maple syrup
  • 2 eggs
  • 2¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
  • ½ cup milk chocolate chips
  • ½ cup caramel pieces (like this)
  • 3 tablespoons heavy whipping cream
  • coarse sea salt to taste

For the rest of the recipe please visit Pinch of Yum

M&M Valentine’s Day Cookies


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Does your honey have a sweet tooth? Make them these cookies for Valentine’s Day this year. You’ve still got about 3 weeks left to make them too so plenty  of time to shop for the ingredients.  I told my husband I wanted a heart shaped pizza for Valentine’s Day this year. Last year I got chocolate covered strawberries and they were so good. I prefer getting food for Holidays like these because gifts like roses end up dead eventually and teddy bears just end up sitting around. Food goes away into your stomach and it doesn’t take up any space at all besides in your stomach for awhile. :) At that thought, Happy Valentine’s Day everyone and I hope you make your sweety these cookies this year!

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3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds


For the rest of the recipe please visit Avrie Cook!



Ritz Peanut Butter Cookies

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Ritz Peanut Butter Crackers dipped in chocolate is a really fast no-bake cookie that you can bring to any kind of Holiday party and people just love them. You can make them any time of year and just use different colored sprinkles for whatever Holiday it is. All you do is spread some peanut butter on a ritz cracker, add another cracker on top of the peanut butter so that it looks like a sandwich, and then dip the ritz peanut butter cracker into some chocolate. I used Almond bark for these. Super simple, and your children can help you too!

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P.S I bet you these would be even better with some nutella AND peanut butter in the middle of them!

Instructions from

40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark


1. Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling2
2. Melt the almond bark according to package directions.
3. Dip each cookie in the melted chocolate, covering it entirely.
4. Place on wax paper.
5. Add sprinkles if desired and put in the refrigerator to cool and set.
6. Store in air-tight container for up to one week.

Raspberry Almond Thumbprint Cookies

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These are my new favorite Holiday cookies and they will be added to next year’s Christmas Cookie list. I ended up making two batches because the first time the cookies spread out and they aren’t supposed to. The reason that happened was because I didn’t let the cookies chill in the fridge for an hour. I didn’t read the instructions well and wanted to put the short bread cookie dough in the oven right away. Major mistake on my part, oops! You live and learn. That is probably the major key to getting this cookie right. Leave the dough in the fridge for an hour and keep the dough cool while making these. The dough is a little bit crumbly and hard to work with but you can work with it enough to get the cookie shaped into a 1 inch ball. They still taste the same even if they do spread out, but they aren’t as pretty. :)

Almond extract in shortbread cookie dough really enhances the flavor to short bread cookies.I am in love with it now and while making these cookies I got an idea for another type of savory cookie I want to try with this same method. Just not sure if almond extract would be the right type of extra for the kind of cookie I want to make. These pretty much melt in your mouth. Use different flavored jams or whatever is your favorite kind of jam.

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1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

For the rest of the recipe please visit

Chocolate Chip Cookie Dough Bars

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We had a bake sale this week and I was tempted to bring something. Come Wednesday night, I was going to make some pumpkin cookies. Checked the pantry, no pumpkin. Checked the fridge, no butter. What the?! I ended up not bringing any cookies to the bake sale but there were other yummy treats there. I did end up having all the ingredients to make these no bake cookie dough bars though. There was even enough butter left to make them.

This is probably my favorite no-bake dessert yet. I love no bake dessert. They take like literally less than 5 minutes to make. That’s it! I was thinking these bars would be fun to bring to a bake sale but usually you have to keep these type of desserts in the fridge or else they’ll end up kind of soft. These cookie dough bars have no eggs, so if you’re worried about eating raw cookie dough with eggs in then your problem is solved!
Hope you like them.

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Chocolate Chip Cookie Dough Bars
  • ½ c. unsalted butter, softened
  • ¾ c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips
  1. Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
  2. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and bet until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
  4. Press the cookie dough into the bottom of the 8×8 pan. It will be sticky so lightly flour your hands if needed.
  5. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  6. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.

Recipe adapted from  The Recipe Critic

Lavendar Cookies

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Lavendar is quite an odd spice, and I’ve never really worked with it before until making these cookies. It’s almost kind of difficult to explain the taste. I planted some lavendar in my garden this year, because it’s a perennial and it keeps on coming back every year. Hopefully they turn into beautiful big purple bushes. I’d love to dry my own lavendar and make oils with it, eventually if the lavendar ever takes off. Lavendar is purple which happens to be one of my favorite colors!

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I’d love to sit in this garden of lavendar flowers one day and just drink a cup of tea or eat some lavendar cookies.


A bushel of lavendars would look cute in this mason jar.

Recipe from Taste of Home


1/2 cup shortening
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
4 teaspoons dried lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt


In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.
Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen.

Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.