Category Archives: baking

New Posts @ HungryHollyRuns!

I made Fried Rice for week 15 of my New 2 Me Cooking Challenge!

Then I baked some Basic Yellow Cupcakes w/ Easy Chocolate Buttercream!

The week after that I made Quick Tomato Soup for the 16th week of my New 2 Me Cooking Challenge!

And THIS weekend I made PB Chocolate Scone for Easter morning!

 

Also… I’d just like to take a minute…

I’d like to thank all the people who follow this blog and take the time to read and  “like” all the posts!

That being said, I’m wondering how to get you wonderful people over to the new blog!? Eventually I’m going to stop updating here, and I’d love for the “likes” and “follows” to happen over there! Ya know what I mean?

So… PLEASE PLEASE PLEEEEEEASE go over to HungryHollyRuns.wordpress.com and follow me! Or bookmark it!

 

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New Posts

Soft & Chewy Butterscotch & Chocolate Chip Cookies & New 2 Me Cooking Challenge (week 13) posted at my new blog home HungryHollyRuns!

Go there, and don’t forget to “follow”, or bookmark, or whatever!

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Homemade Cookie Dough “Oreos”

I’m posting Cookie Dough “Oreos” today. Yup. Chocolate cookies with (edible) raw chocolate chip cookie dough sandwiched between them!
 
Did you know Oreo makes these now?! Or at least they make Oreos that are supposed to taste like cookie dough. Of course, I had to try them. They’re actually pretty good, but I don’t think they tasted like cookie dough. More like coffee/ mocha/ brown sugar. They’re good, but I think I prefer regular Oreos.These Cookie Dough Oreos inspired my very own version of the treat.
 
I used the same Chocolate Roll Out Cookie recipe that I used when I made Homemade Oreos, except I used regular cocoa powder. I also used the same small round cutter.
Then I made THIS Cookie Dough (it’s the same one I use for EVERYTHING). Obviously I didn’t use the bite sized candies.
 
I made both cookie doughs the night before, and kept them in the fridge until I was ready to use them.
 
After I got all the chocolate cookies cut out and baked I set them out to cool on wire racks.
 
Next I divided the chocolate chip cookie dough into 48 balls. You can probably do this by dividing the dough in half, then in half again, and again, and again… get my drift? Then I shaped each ball into a disc the same size as the chocolate cookies.
 
This is where I ran into a problem… my cookies wouldn’t stick together! It was kind of tragic. But lucky for me I had some chocolate candy melts sitting around. I melted some, then drizzled it over the bottom of the chocolate cookies and stuck the cookie dough to that! I WIN!
 
Store these in the fridge and try not to eat them all. It’s going to be difficult.
 
Happy baking & making!
-Hey Waitress!!
 
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Conversation Heart Cookies & Stained Glass Cookies

I’m super excited about how both of these cookies came out!
 
I used the same sugar cookie dough that I always use for both batches! It’s perfect. Well… it’s almost perfect. It can be a little sticky if you don’t keep it cold. I know the recipe says to chill for at least an hour, buuuuut, I always chill mine overnight. I also find that rotating 3-4 cookie sheets is really helpful to keep the cookies from spreading and getting flat. Start cutting out cookies, put them on the parchment lined cookie sheet, then pop that into the fridge while the others are baking. It works, if you can keep up.
 

 
For the Conversation Heart Cookies:
  • I used a medium sized heart cookie cutter.
  • I used this ah-mazing Marshmallow Fondant from Big Bears Wife. I divided it into 6 even sized balls, then dyed each one a different color. Then I rolled each one out to about 1/8-1/4  inch thick (the purple ring on my Wilton fondant roller). THEN cut out the heart shapes using the same cookie cutter. I had enough fondant to cover 7 1/2 doz cookies, there was a little of each color left over. it’s possible there’d be enough fondant left for a few more cookies…
  • Next I made sure the cookies where cool, then brushed them with a little corn syrup, and put a fondant heart on top of each cookies. I rubbed them gently to make sure the fondant would stick.
  • And the final step was to use a red food marker to write out the messages.
 

For the Stained Glass Cookies:
  • I used a LARGE heart cookie cutter, and then a smaller one to cut out the middle for the “stained glass” part.
  • I had NO IDEA these would be so easy to make. All you do is crush up some hard candy (I used cherry lollipops). Then you cut out the outside shape and a smaller heart from the middle. Put it on the cookie sheet, fill the hole with the crushed candy, and bake! BAM!
  • I noticed that some of my cookies had pink dots when they came out of the oven. I’m not sure if that was because I was sloppy when I filled them, or if the crushed candy bubbled and splattered while it was melting…
  • I actually burned the first batch because I wasn’t paying attention to the timer. Ooops.
  • I let these cool completely on the cookie sheet before I tried to take them off.
  • And finally, if I make these again, I plan on making smaller cookies. These are so big the middles are kind of hard to eat because the candy hardens…
 
Happy Baking!
-Hey Waitress!!
 
PS. You should check out the Conversation Heart Petit Fours I made last year!
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